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.
FINALLY, A PERFECT FRIED CHICKEN RECIPE
Like fried chicken? Like it better cold but hate it when the yummy crust falls off? This is my years-in-the-making recipe that keeps the crust on, even when cold! Great for picnics!!!
Provided by 3BoysMomma
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken thighs and drumsticks into a bowl and pour buttermilk over chicken. Stir to coat. Cover and marinate in refrigerator for 3 hours (or up to overnight).
- Preheat oven to 425 degrees F (220 degrees C).
- Place flour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage, black pepper, thyme, and marjoram into a 1-gallon resealable plastic bag. Close bag and shake to combine flour and seasonings. Whisk eggs and milk in a large bowl.
- Pour vegetable oil into a cast-iron skillet or an oven-safe glass or metal pan. Heat skillet with oil in the hot oven for 10 minutes.
- While oil is heating, drain buttermilk from chicken pieces and place each chicken piece into plastic bag of seasoned flour. Seal bag and shake to coat chicken piece with seasoned flour. Dip each coated piece in egg mixture, then return the piece to the bag of flour mixture and shake to coat a second time. Place coated chicken pieces onto a plate to rest for 5 minutes to set coating.
- Place coated chicken into hot oil in the skillet and bake for 30 minutes. Turn chicken over and bake until no longer pink inside and the coating is golden brown, about 20 more minutes. Place chicken pieces on a rack to drain oil before serving.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 24.8 g, Cholesterol 211.5 mg, Fat 20 g, Fiber 0.9 g, Protein 50.5 g, SaturatedFat 5.5 g, Sodium 698.7 mg, Sugar 7.6 g
FINALLY, A PERFECT FRIED CHICKEN RECIPE
Like fried chicken? Like it better cold but hate it when the yummy crust falls off? This is my years-in-the-making recipe that keeps the crust on, even when cold! Great for picnics!!!
Provided by 3BoysMomma
Categories Chicken Thighs
Time 4h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken thighs and drumsticks into a bowl and pour buttermilk over chicken. Stir to coat. Cover and marinate in refrigerator for 3 hours (or up to overnight).
- Preheat oven to 425 degrees F (220 degrees C).
- Place flour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage, black pepper, thyme, and marjoram into a 1-gallon resealable plastic bag. Close bag and shake to combine flour and seasonings. Whisk eggs and milk in a large bowl.
- Pour vegetable oil into a cast-iron skillet or an oven-safe glass or metal pan. Heat skillet with oil in the hot oven for 10 minutes.
- While oil is heating, drain buttermilk from chicken pieces and place each chicken piece into plastic bag of seasoned flour. Seal bag and shake to coat chicken piece with seasoned flour. Dip each coated piece in egg mixture, then return the piece to the bag of flour mixture and shake to coat a second time. Place coated chicken pieces onto a plate to rest for 5 minutes to set coating.
- Place coated chicken into hot oil in the skillet and bake for 30 minutes. Turn chicken over and bake until no longer pink inside and the coating is golden brown, about 20 more minutes. Place chicken pieces on a rack to drain oil before serving.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 24.8 g, Cholesterol 211.5 mg, Fat 20 g, Fiber 0.9 g, Protein 50.5 g, SaturatedFat 5.5 g, Sodium 698.7 mg, Sugar 7.6 g
FINALLY, A PERFECT FRIED CHICKEN RECIPE
Like fried chicken? Like it better cold but hate it when the yummy crust falls off? This is my years-in-the-making recipe that keeps the crust on, even when cold! Great for picnics!!!
Provided by 3BoysMomma
Categories Chicken Thighs
Time 4h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken thighs and drumsticks into a bowl and pour buttermilk over chicken. Stir to coat. Cover and marinate in refrigerator for 3 hours (or up to overnight).
- Preheat oven to 425 degrees F (220 degrees C).
- Place flour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage, black pepper, thyme, and marjoram into a 1-gallon resealable plastic bag. Close bag and shake to combine flour and seasonings. Whisk eggs and milk in a large bowl.
- Pour vegetable oil into a cast-iron skillet or an oven-safe glass or metal pan. Heat skillet with oil in the hot oven for 10 minutes.
- While oil is heating, drain buttermilk from chicken pieces and place each chicken piece into plastic bag of seasoned flour. Seal bag and shake to coat chicken piece with seasoned flour. Dip each coated piece in egg mixture, then return the piece to the bag of flour mixture and shake to coat a second time. Place coated chicken pieces onto a plate to rest for 5 minutes to set coating.
- Place coated chicken into hot oil in the skillet and bake for 30 minutes. Turn chicken over and bake until no longer pink inside and the coating is golden brown, about 20 more minutes. Place chicken pieces on a rack to drain oil before serving.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 24.8 g, Cholesterol 211.5 mg, Fat 20 g, Fiber 0.9 g, Protein 50.5 g, SaturatedFat 5.5 g, Sodium 698.7 mg, Sugar 7.6 g
FINALLY, A PERFECT FRIED CHICKEN RECIPE
Like fried chicken? Like it better cold but hate it when the yummy crust falls off? This is my years-in-the-making recipe that keeps the crust on, even when cold! Great for picnics!!!
Provided by 3BoysMomma
Categories Chicken Thighs
Time 4h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken thighs and drumsticks into a bowl and pour buttermilk over chicken. Stir to coat. Cover and marinate in refrigerator for 3 hours (or up to overnight).
- Preheat oven to 425 degrees F (220 degrees C).
- Place flour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage, black pepper, thyme, and marjoram into a 1-gallon resealable plastic bag. Close bag and shake to combine flour and seasonings. Whisk eggs and milk in a large bowl.
- Pour vegetable oil into a cast-iron skillet or an oven-safe glass or metal pan. Heat skillet with oil in the hot oven for 10 minutes.
- While oil is heating, drain buttermilk from chicken pieces and place each chicken piece into plastic bag of seasoned flour. Seal bag and shake to coat chicken piece with seasoned flour. Dip each coated piece in egg mixture, then return the piece to the bag of flour mixture and shake to coat a second time. Place coated chicken pieces onto a plate to rest for 5 minutes to set coating.
- Place coated chicken into hot oil in the skillet and bake for 30 minutes. Turn chicken over and bake until no longer pink inside and the coating is golden brown, about 20 more minutes. Place chicken pieces on a rack to drain oil before serving.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 24.8 g, Cholesterol 211.5 mg, Fat 20 g, Fiber 0.9 g, Protein 50.5 g, SaturatedFat 5.5 g, Sodium 698.7 mg, Sugar 7.6 g
FINALLY, A PERFECT FRIED CHICKEN RECIPE
Like fried chicken? Like it better cold but hate it when the yummy crust falls off? This is my years-in-the-making recipe that keeps the crust on, even when cold! Great for picnics!!!
Provided by 3BoysMomma
Categories Chicken Thighs
Time 4h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken thighs and drumsticks into a bowl and pour buttermilk over chicken. Stir to coat. Cover and marinate in refrigerator for 3 hours (or up to overnight).
- Preheat oven to 425 degrees F (220 degrees C).
- Place flour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage, black pepper, thyme, and marjoram into a 1-gallon resealable plastic bag. Close bag and shake to combine flour and seasonings. Whisk eggs and milk in a large bowl.
- Pour vegetable oil into a cast-iron skillet or an oven-safe glass or metal pan. Heat skillet with oil in the hot oven for 10 minutes.
- While oil is heating, drain buttermilk from chicken pieces and place each chicken piece into plastic bag of seasoned flour. Seal bag and shake to coat chicken piece with seasoned flour. Dip each coated piece in egg mixture, then return the piece to the bag of flour mixture and shake to coat a second time. Place coated chicken pieces onto a plate to rest for 5 minutes to set coating.
- Place coated chicken into hot oil in the skillet and bake for 30 minutes. Turn chicken over and bake until no longer pink inside and the coating is golden brown, about 20 more minutes. Place chicken pieces on a rack to drain oil before serving.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 24.8 g, Cholesterol 211.5 mg, Fat 20 g, Fiber 0.9 g, Protein 50.5 g, SaturatedFat 5.5 g, Sodium 698.7 mg, Sugar 7.6 g
PERFECT FRIED CHICKEN
I have used this recipe for nearly 30 years. It's always turned out great for me. It's important to dry the chicken pieces after rinsing so that the flour/and or/batter will adhere to the chicken. After frying, it's important to drain the chicken well on brown paper bags, and to salt the chicken when first placed on the paper bags. Note: Peanut oil is the best type of oil to use for frying, as peanut oil has a higher smoking point of any other oils. That allows the chicken to cook at higher temperatures without burning.
Provided by FLUFFSTER
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the chicken pieces and dry thoroughly with the paper towels.
- Pour milk (Undiluted) into a large pie plate. Dip chicken into milk.
- In a clean brown paper bag, combine flour, cornflake crumbs, salt, pepper and paprika, if using. Then shake chicken, a few pieces at a time, in crumb mixture in the bag, coating well.
- Pour peanut oil, or whichever oil you prefer. (I use peanut oil because it has a greater smoking point than other oils).into pan at about 1/2-inch deep, may need more.
- Heat the oil slowly.
- Brown the chicken lightly, turning with tongs.
- Cover; reduce heat; cook 40 to 45 minutes, turning occasionally to ensure even browning.
- Remove cover; cook 5 minutes longer to crisp the crust.
Nutrition Facts : Calories 743.5, Fat 44.6, SaturatedFat 13.2, Cholesterol 218.9, Sodium 1422.2, Carbohydrate 24.8, Fiber 0.9, Sugar 0.6, Protein 57
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