Friday Night Fried Chicken Recipes
FRIDAY NIGHT FRIED CHICKEN
Provided by Food Wonderful Food
Number Of Ingredients 20
Steps:
- Mix milk and lemon juice and keep it aside for 30 minutes( I left mine overnight). You will get something that looks like curd. Add water, salt. paprika, garlic powder. Whisk well and keep it aside
- Make small slits(optionmal) to the chicken and add them to the buttermilk mixture.
- I left mine to refrigerate overnight. Leave yours aside atleast for a couple of hours.
- In a sepearte plate take all the ingredients in the dry flour mixture section amd mix well. Keep it aside
- Take one chicken thigh at a time and coat it with the dry flour mixture. This is NOT a light coating. I mean add flour and ensure the chicken does not feel wet. This will take couple of minutes per piece. This coating perhaps is the most important stage in the whole process so coat really well.
- Repeat for rest of the chicken thighs. these are now ready to be deep fried
- Deep fry them 3 minutes each side on medium heat till you see a brown coloured covering
- Take it out of the frying pan and drain the excess oil
- This is now ready to be served. I have served here with buttered corn on the cob and some carrot, onion and butter bean slaw( Ingredients listed above - just mix everything in a bowl for a lovely and delicious slaw)
FRIDAY NIGHT BISTRO CHICKEN
I am usually pretty tired when Friday rolls around and don't want to spend much time in the kitchen. This chicken dish is very easy, tasty and doesn't take long to put together.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 48m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
- Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
- Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
- Transfer chicken to a plate; set aside.
- Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
- Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
- Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
- Return chicken breasts to the skillet; sprinkle breasts with cheese.
- Bake uncovered, in 375° oven about 20 minutes or until cheese is melted and chicken is cooked.
Nutrition Facts : Calories 303.7, Fat 13.4, SaturatedFat 6.5, Cholesterol 95.2, Sodium 1103.8, Carbohydrate 11.2, Fiber 1.5, Sugar 4.2, Protein 34.6
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