Fried Chicken Bento Recipes

FRIED CHICKEN BENTO

Fried Chicken Bento image

Traditional Japanese bento boxes are springing up in lunchrooms everywhere, and these crispy fried chicken strips are a perfect addition to a multi-part meal.

Categories Lunch

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

Peanut or corn oil for frying
2 tablespoons cornstarch
2 boneless skinless chicken breasts, cut into 1/2-inch strips
1 egg, beaten
3/4 cup Progresso™ panko bread crumbs
1 teaspoon garlic-pepper blend

Steps:

In 3-quart saucepan, heat 2 inches oil over medium-high heat to 350°F.
Meanwhile, place cornstarch in medium resealable food-storage plastic bag. Shake chicken strips in cornstarch to coat. Discard any remaining cornstarch.
Place egg in small bowl. Mix bread crumbs and garlic-pepper blend on small plate.
Dip chicken strips into egg, then roll in bread crumb mixture. Fry half of the chicken in hot oil about 2 minutes or until golden brown outside and no longer pink in center. Drain on paper towels. Repeat with remaining chicken. Cool thoroughly before packing into bento or lunch box. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

BEST-EVER FRIED CHICKEN

Best-Ever Fried Chicken image

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

Ingredients

1-3/4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 large egg
1/3 cup 2% milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying

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.

JAPANESE FRIED CHICKEN BENTO RECIPE BY TASTY

Japanese Fried Chicken Bento Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, curry powder, sugar, garlic, ginger, soy sauce, sake, flour, potato starch

Provided by Spencer Kombol

Categories Lunch

Yield 1 serving

Number Of Ingredients 9

Ingredients

½ lb boneless, skinless chicken thighs
1 teaspoon curry powder
1 teaspoon sugar
½ garlic, grated
½ ginger, grated
1 tablespoon soy sauce
1 tablespoon sake
4 tablespoons flour
4 tablespoons potato starch

Steps:

Cut chicken thigh to bite-size pieces and put in a plastic bag. Combine curry powder, sugar, grated garlic, grated ginger, soy sauce, and sake, and rub well. Marinate for 1 hour in the fridge.
In a bowl, combine flour and potato starch, and mix well. Dredge marinated chicken in mixture, shaking off excess.
Fry chicken until golden brown, then drain on a paper towel. Place into the bento box.
Enjoy!

Nutrition Facts : Calories 734 calories, Carbohydrate 76 grams, Fat 18 grams, Fiber 5 grams, Protein 62 grams, Sugar 5 grams

THE BEST FRIED CHICKEN

The Best Fried Chicken image

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

Ingredients

One 3 1/2- to 4-pound whole chicken (or 3 1/2 to 4 pounds assorted chicken pieces)
Kosher salt
4 teaspoons light brown sugar
1 teaspoon baking powder
3 cups all-purpose flour
2/3 cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet Hungarian paprika
2 teaspoons cayenne pepper
2 cups buttermilk
1/2 cup hot sauce, such as Frank's
2 large eggs, beaten
Vegetable oil, for frying (about 8 cups)

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.

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