FAVORITE FRIED CHICKEN
"This is one of our favorites-for Sunday dinner or for taking along on a picnic," shares Rebekah Miller of Rocky Mount, Virginia. "Served hot or cold, it's a real treat."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first five ingredients. In a shallow bowl, beat the egg and milk. Add chicken to bag, a few pieces at a time, and shake to coat. Dip into egg mixture, then return to flour mixture and shake again. Remove from bag and let stand for 5 minutes., Fry chicken in oil until golden brown on all sides. Reduce heat to medium and cook about 15 minutes or until a thermometer reads 180°.
Nutrition Facts :
THE BEST FRIED CHICKEN
To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
- Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
- Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
PERFECT FRIED CHICKEN
Brining the chicken in buttermilk and seasoning overnight is the key to this moist, succulent dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 2 hours or overnight.
- Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.
- One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.
- Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over; cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.
- Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.
- Remove any bits of coating left in skillets with a slotted spoon; discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).
BEST-EVER FRIED CHICKEN
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.
BEST FRIED CHICKEN
Easy dish to make and tastes fantastic. My kids love it. Found on all recipes web site and make this often now. Hands get a little messy in prepping but is quick to put together.
Provided by jellyko
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine soup, egg and seasoning salt in shallow bowl and mix well.
- Combine flour, cornstarch, garlick powder, paprika, and salt and pepper in resealable bag.
- First, dip chicken in soup mixture to coat completely.
- Then place chicken, one at at time in flour mixture bage and shake to coat.
- Place coated chicken on platter about 1/2 hour for coating to become doughy (will ensure crispness).
- Heat skillet with enough oil to cover chicken pieces.
- don't overcrowd.
- Fry in oil for about 7-10 minutes till cooked through.
- Drain on paper towels and serve.
Nutrition Facts : Calories 341, Fat 8.8, SaturatedFat 2.4, Cholesterol 128.1, Sodium 730.4, Carbohydrate 32.5, Fiber 0.7, Sugar 0.5, Protein 30.2
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- Southern Fried Chicken With Cream Gravy. This old-fashioned favorite includes a creamy milk gravy made with the drippings. The chicken pieces are perfectly fried with a simple coating of seasoned flour.
- Fried Chicken Sandwiches With Sriracha Mayo. Crispy fried chicken with spicy Sriracha mayo makes incredibly delicious sandwiches. Just serve the chicken on soft buns with lettuce, tomato slice, red onion, and dill pickle slices.
- Crispy Oven Fried Chicken Thighs or Legs. These oven-fried chicken thighs start in the skillet. The chicken is fried in a small amount of oil until browned, and then it's baked to golden perfection.
- Simple Fried Chicken Breast Cutlets. Hot sauce and Cajun seasoning flavor these fried chicken cutlets. If you can't find chicken cutlets, slice chicken breasts (average size) horizontally to make the thin cutlets, and then pound them gently to an even thickness.
- Classic Southern Fried Chicken. The coating for this fried chicken includes a batter of milk and eggs, and then the chicken is dredged in seasoned flour.
- Crispy Fried Chicken. These chicken pieces take a dip in milk before tossing with some seasoned flour. Add some bacon drippings to the oil for extra flavor.
- Honey Marinated Buttermilk Fried Chicken. A sweet and sour honey marinade flavors the chicken pieces in this recipe. The chicken is marinated and then dipped in buttermilk and a crumb mixture.
- Air Fryer Chicken Tenders. Air fryer chicken tenders are an excellent choice for boneless chicken breasts. The air fryer offers the same crispy breaded taste, but without the grease of traditional frying.
- Air Fryer Fried Chicken. Chicken pieces cook up quickly in an air fryer, which creates a crispy crust while keeping the meat juicy on the inside. And air fryer fried chicken leaves little mess to clean up, making it the perfect addition to your mid-week menu, especially when everyone in the family likes a different part.
- Oven Fried Parmesan Garlic Chicken. You don't have to use a deep fryer to make delicious crispy chicken. Baking reduces the fat content while the Parmesan cheese, butter, and garlic keep it juicy and flavorful.
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