Helens Italian Style Fried Chicken Recipes

ITALIAN PAN FRIED CHICKEN

Steps:

• In a medium to large-sized frying pan add 2 tablespoons olive oil, then add the chicken, sprinkle with half of the ingredients oregano, thyme, salt, rosemary leaves and chopped garlic turn the legs and sprinkle with the remaining ingredients.
• Add the water and cover cook on high heat until boiling then lower heat to low / medium for approximately 35 minutes (check occasionally), check for doneness after 30 minutes**, if cooked remove cover raise the heat and cook until water has evaporated. Turning to brown on both sides. Serve immediately. Enjoy!
• ** you can check to make sure they are done by using an instant-read thermometer (the chicken should be at least 165°F when cooked)

PAN FRIED ITALIAN CHICKEN THIGHS

Steps:

• Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.
• If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

ITALIAN FRIED CHICKEN

Steps:

• Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
• Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
• Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.

HELEN'S ITALIAN STYLE FRIED CHICKEN

Steps:

• Thinly slice chicken breasts into 1/4 to 1/2 inch slices. Season with salt and pepper and set aside.
• In a large skillet, add enough oil to cover the bottom of the pan up to 1/4 inch deep. Heat the oil on medium heat while preparing your chicken for frying.
• Set up a dredging station with three medium sized bowls or trays. Fill one bowl one (1) with 1/4 cup unseasoned flour. Fill bowl two (2) with eggs and milk. Whisk together to combine. In bowl three (3), add 1/2 cup of flour, salt, pepper, Italian seasoning, lemon zest, and parmesan cheese and mix to combine.
• In bowl (1), place a slice of seasoned chicken breast into the unseasoned flour and completely coat the chicken with the flour and shake off excess flour.
• Place the floured chicken into the egg and milk mixture, bowl (2), and coat the entire slice completely. Let the excess drip off.
• Next, place the coated chicken breast into the flour cheese mixture, bowl (3), and press the flour and cheese mixture on to the chicken breast to ensure that it sticks. Completely cover and gently tap off the excess.
• Place the breaded chicken breast into the hot oil and fry for three to five minutes on each side or until golden brown. *Remember not to crowd the pan. I recommend a minimum of two to three slices depending on the size of the pan. *
• Repeat steps 4-7 until all of the chicken is cooked through. Drain chicken on a tray lined with paper towels to absorb excess grease.
• Serve immediately while still warm. Enjoy!

EAST SIDE MARIO'S HELL'S KITCHEN CHICKEN (POLLO ITALIAN)

Steps:

• Pour tomatoes into blender or food processor.
• Add basil, tarragon, salt, pepper and crushed red pepper.
• Puree until smooth.
• Melt margarine in large frypan.
• Saute garlic over medium heat 1 minute.
• Add chicken breasts, saute, turning once or twice until golden on both sides.
• Turn chicken fleshy side down and cover with tomato mixture.
• Bring to a boil, reduce heat and simmer 15 minutes until tender.
• Remove chicken and place fleshy side up, in a warm oven proof dish.
• Stir parsley into sauce and spoon over chicken breasts.
• Sprinkle with Mozzarella.
• Place under heated broiler 1 minute just until cheese melts.

ITALIAN PAN-FRIED CHICKEN

Steps:

• Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.