Fried Chicken With Quick Mayo Recipes

FRIED CHICKEN WITH QUICK MAYO

Steps:

• To make the fried chicken with quick mayonnaise , start by cutting the chicken breasts into strips 1 , you should get some rather long sticks, then transfer them to a baking pan and season with salt, pepper, rosemary sprigs, lemon zest 2 and juice 3 ,
• season with olive oil 4 and spice with strong paprika 5 , stir to flavor the chicken well, then cover with plastic wrap 6 and set aside to marinate.
• Meanwhile, make the mayonnaise: pour the soy milk into the bowl of the mixer, add salt, rice vinegar 7 and vegetable oil 8 , then mix everything with a hand blender 9
• until a homogeneous sauce is obtained 10 . Divide the mayonnaise into three separate bowls 11 and flavor each bowl in a different way: flavor the first one with wasabi 12 ,
• the second with mustard and honey 13 and the last with tabasco and chives 14 . Mix the three mayonnaises well and set aside 15 .
• Now make the breadcrumbs: pour the cornflakes into the mixer, add a sprig of rosemary 16 . Now you can bread the chicken fingers: prepare three bowls containing the flour, beaten egg and crushed cornflakes 18 .
• Take a chicken fingers, pass it first in the flour 19 , then in the egg, and finally in the cornflake mixture 20 . Bread all the chicken fingers and place them on a tray as you go 21 .
• Fry the chicken in abundant seed oil, brought to a temperature of 340° F (170° C) (to better monitor the temperature, we suggest the use of a food thermometer). Cook the sticks for a couple of minutes 22 , then drain them on a tray lined with paper towles 23 and serve the fried chicken hot with the three types of mayonnaises 24 .

OVEN FRIED CHICKEN III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
• Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

MOIST OVEN FRIED CHICKEN

Steps:

• In a large nonreactive bowl, combine the mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika; mix well. Add chicken pieces and toss to coat.
• Cover and refrigerate for at least 4 hours (or up to 24 hours, if you plan ahead).
• After marinating, remove chicken from the refrigerator and toss around in the mixture once again (to make sure pieces are well-coated).
• Preheat oven to 350 degrees Fahrenheit.
• Place crushed corn flakes and parsley in a shallow dish; mix well.
• Roll chicken pieces in corn flake crumb mixture to coat. Place in a single layer in a large baking pan.
• Bake uncovered at 350 degrees Fahrenheit for about 45 to 55 minutes, depending on the size pieces you are using, turning gently halfway through or until done.

SIMPLE CHICKEN MAYO WITH PARMESAN AND BREAD CRUMBS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
• Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.