DEEP SOUTH FRIED CHICKEN
This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!
Provided by Marilyn
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat the shortening in a large, cast iron skillet over medium-high heat.
- In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
- Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Nutrition Facts : Calories 351 calories, Carbohydrate 26.5 g, Cholesterol 71.8 mg, Fat 14.7 g, Fiber 1 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 358.4 mg, Sugar 0.1 g
TENDER PAN-FRIED CHICKEN BREASTS
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
Provided by Alesia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g
KEFIR-BATTERED CAST-IRON FRIED CHICKEN
When a craving for fried chicken hits, I turn to this recipe, which tastes nothing like chicken that's been passed through a fast-food window-and that's a good thing. The chicken is marinated overnight in kefir, so the lactic acid helps tenderize it while imparting a subtle buttermilk flavor. It's fried in grapeseed oil, which is high in polyunsaturated fats and vitamin E, plus has a high smoke point, making it a nice substitute for olive or vegetable oils when frying (sautéing and stir-frying, too).
Provided by Julie Smolyansky
Categories HarperCollins HarperCollins Dinner Chicken Fry Deep-Fry
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- In a bowl, mix the kefir with 1/2 cup of the kosher salt. Set aside.
- Trim and cut the chicken into 10 pieces: 2 drumsticks; 2 thighs; 2 wings; and 2 breasts, each cut in half (leave the breasts on the rib cage). Pat all the pieces dry with a paper towel, then add the chicken to the kefir mixture. Cover and let sit overnight in the refrigerator. When ready to cook, pull the bowl out of the refrigerator about 30 minutes prior to cooking.
- Preheat the oven to 425°F. Set a wire rack in a rimmed baking sheet near the stove.
- Place a 9-inch cast-iron pan on the stovetop and pour in the grapeseed oil. Begin warming the oil over medium-high heat. In a bowl, mix together the panko, flour, paprika, black pepper, cayenne, and remaining 1/2 cup kosher salt.
- Remove one piece of chicken at a time from the kefir marinade and dredge it in the panko/flour mixture, making sure that all surfaces are covered. Lift the piece of chicken up, gently shake it off, and place on a plate. Repeat until all chicken pieces are coated.
- Take a small amount of the panko/flour mixture and place it in the hot oil in the cast-iron pan. It should bubble up around the sides and brown slowly. If it browns too quickly, turn the heat down and wait a few minutes and try again. If it does not bubble at all, turn the heat up, wait a few minutes and try again.
- Once the oil is at the right temperature, place about half of the chicken pieces in the pan, leaving room between the pieces. You should be able to fry all the chicken in two batches. When one side of a piece of chicken is brown, 7 to 10 minutes, gently flip it in the pan using tongs or a slotted spatula. Repeat on the other side until golden brown. Remove each piece from the pan once browned and place on the rack in the baking sheet. Repeat until all pieces are browned. Place the baking sheet pan in the oven and bake for about 15 more minutes. Remove from the oven and sprinkle each piece with a touch of sea salt.
IRON-SKILLET FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour.
- Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot.
CAMPFIRE PAN-ROASTED CHICKEN
Steps:
- Put the chicken breasts in a large plastic freezer bag. Add the soy sauce, peanut oil, lime juice, ginger, and garlic. Seal the bag and shake it well to combine the ingredients. Marinate for at least 1 hour, preferably overnight. You can put the bag in the freezer where it will keep for up to 6 months. When you are ready to cook the chicken, remove it from the freezer and thaw it overnight in the refrigerator.
- Heat a well-seasoned cast iron pan, a non stick skillet, or a grill pan over medium high heat. Remove the chicken from the marinade and shake off any excess; season with salt and pepper. Cook the chicken breast until done, about 4 to 5 minutes per side. Slice and serve on top of the Hearty Shiitake Mushroom and Miso Soup.
BATTERED FRIED CHICKEN
I got this recipe from a close friend of mine, Wendy, and it is THE best fried chicken recipe ever!! I love itI hope you enjoy it -
Provided by Chef mariajane
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces. Bring to a boil; cover and let simmer for 15 minutes. Drain chicken pieces. Pat dry with paper towels and let cool.
- In deep fryer or skillet, at least 2-inches deep, slowly heat oil to 375F on deep fry thermometer. Also preheat oven to 300°F.
- Meanwhile, make batter. Sift flour with baking powder and salt; set aside.
- In medium bowl, with rotary beaters, beat eggs, milk and oil until combined. Add flour mixture gradually, beating until smooth.
- Dip chicken pieces in batter coating evenly. Deep fry a few pieces at a time, turning occasionally, 10-12 minutes or until golden brown and tender. Drain well on paper towels.
- Keep browned chicken in oven while rest of chicken cooks.
- SOOOOO GOOOOD!
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