Fried Chicken Recipes

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CRISPY FRIED CHICKEN



Crispy Fried Chicken image

If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! -Jeanne Schnitzler, Lima, Montana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 10

4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

Steps:

  • In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.

FRIED CHICKEN



Fried Chicken image

"BACK WHEN we used farm-fresh ingredients, our foods didn't need much embellishment to make them look and taste better. We always prepared our chickens the day before and cooked them simply." -Sandra Anderson, New York, New York

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for frying

Steps:

  • In a large resealable plastic bag, combine first four ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat. , In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels.,

Nutrition Facts :

CHICKEN FRIED CHICKEN



Chicken Fried Chicken image

I love this recipe! We eat this at least once a week. My kids love it with mashed potates or dirty rice. I have never actually used exact measurements so if you need to add a little more or less, it is ok. (Update: I have omitted the previous step 9. Thanks for the advice!)

Provided by Kennasmommy

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1 cup milk
1 1/2 cups flour
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 eggs, beaten with
1 tablespoon milk
4 cups saltine crackers, crumbled, smashed, broken up to fine to medium consistency
olive oil

Steps:

  • Pour enough oil to cover bottom of skillet or frying pan. Heat pan to medium heat (300-350 degrees).
  • Mix flour, salt and pepper in pie dish.
  • Pour Milk into a bowl.
  • Put saltine cracker crumbs in another pie dish.
  • Beat chicken breats with mallet to desired thickness. (I usually place breast in a ziploc bag to beat and I like the breasts pretty thin.).
  • Dip in milk, then flour mixture, then eggs, then saltines.
  • Place breasts in pan. Repeat with each chicken breast.
  • Cook chicken for approximately 5 minutes each side or until a golden brown.
  • .
  • Remove from pan and place on a papertowel lined plate to remove excess grease.
  • Serve with gravy to top.
  • Enjoy!

Nutrition Facts : Calories 678.9, Fat 14.7, SaturatedFat 3.9, Cholesterol 183.3, Sodium 1767, Carbohydrate 88.8, Fiber 3.4, Sugar 0.6, Protein 43.8

FRIED CHICKEN



Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 16 pieces

Number Of Ingredients 9

2 whole free-range, organic chickens
Vegetable oil of choice, for frying the chicken
6 cups all-purpose flour
5 tablespoons salt
4 tablespoons ground black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
2 cups buttermilk

Steps:

  • Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
  • Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
  • In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
  • Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
  • Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
  • Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
  • Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
  • Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
  • When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
  • After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
  • Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken, cut into 8 pieces
2 cups buttermilk
Salt
Vegetable oil, for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
Freshly ground pepper
1/4 teaspoon garlic powder

Steps:

  • Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
  • Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
  • Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
  • Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

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