Marinated Fried Chicken Without Batter Recipes

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FRIED CHICKEN BREAST WITHOUT BREADING



Fried Chicken Breast Without Breading image

Make and share this Fried Chicken Breast Without Breading recipe from Food.com.

Provided by Momma Zakaria

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 -4 boneless skinless chicken breasts
seasoning salt
lemon pepper
garlic powder
vegetable oil

Steps:

  • Slice chicken breasts into strips or flat rounds, whichever you like.
  • Sprinkle all seasonings over one side of the chicken lightly, then flip and sprinkle the other side.
  • In a large frying pan, pour in just enough vegetable oil to coat the bottom. Heat the vegetable oil until good and hot.
  • Turn the heat to medium. Add chicken and cook for 3 minutes on one side then flip.
  • Turn heat to low and cover. Continue to cook for 5-10 minutes until the chicken is done.

Nutrition Facts : Calories 97.3, Fat 1.1, SaturatedFat 0.3, Cholesterol 51.3, Sodium 57.5, Protein 20.4

CHEF JOHN'S BUTTERMILK FRIED CHICKEN



Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Steps:

  • Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  • Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  • Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  • Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  • Turn chicken pieces and cook for another 10-15 minutes.
  • Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

MARINATED FRIED CHICKEN - (WITHOUT BATTER)



Marinated Fried Chicken - (Without Batter) image

Crispy golden chicken portions without the problem of batter that won't stick properly - The simple marinade permeates the chicken to produce a delicious main course without the greasy coating.

Provided by Dugyb

Categories     Chicken

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 chicken, cut into portions with skin on
2 quarts water
1/2 cup coarse salt
1/2 cup brown sugar
3 crushed garlic cloves

Steps:

  • Dissolve salt and sugar in the water.
  • Add garlic and chicken portions and marinate for 3-6 hours.
  • Prepare deep fryer as per product directions and preheat oil to 375°F.
  • Fry chicken pieces, a few at a time without crowding, for 6-8 minutes or until a golden color.
  • Drain on paper towel and keep warm in a 150°F oven until all pieces are cooked.

Nutrition Facts : Calories 1203.1, Fat 69.3, SaturatedFat 19.8, Cholesterol 345, Sodium 28656.5, Carbohydrate 55, Fiber 0.1, Sugar 53, Protein 85.8

SOUTHERN MARINATED FRIED CHICKEN



Southern Marinated Fried Chicken image

Provided by Food Network

Time P1DT1h15m

Yield 8 servings

Number Of Ingredients 52

1/2 cup garlic powder
1/2 cup onion powder
1/2 cup seasoning salt
2 fresh chickens, each cut into 8 pieces
2 teaspoons ground black pepper
Oil, for frying
3 cups all-purpose flour
3-Cheese Macaroni, recipe follows
Sweet Potato Apple Chutney, recipe follows
Collard Green Rolls, recipe follows
Hot sauce, for serving
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup seasoning salt
1/2 cup unsalted butter, plus additional for buttering baking dish
5 cups cooked elbow macaroni
1/2 teaspoon ground white pepper
3 1/2 cups shredded sharp Cheddar
1/2 cup all-purpose flour
1 quart milk
12 ounces American cheese, diced
8 ounces cream cheese, diced
2 eggs, beaten
4 tablespoons butter
2 cups peeled diced fingerling sweet potatoes (about 1 pound)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground clove
1 1/2 cups apple cider
1 cup peeled, cored and diced Granny Smith apples (about 2 medium)
1/2 cup diced red peppers
1 packed cup light brown sugar
3/4 cup golden raisins
1/4 cup ginger-infused bourbon
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup seasoning salt
1 cup vegetable oil
10 cloves garlic, smashed
2 stalks celery, chopped
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cups chopped collard greens plus 12 large collard green leaves, large center stems removed
3 cups chopped mustard greens
3 cups chopped turnip greens
2 jalapenos, seeded and diced
3 tablespoons smoked salt
1/4 teaspoon baking soda
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes

Steps:

  • For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
  • For the chicken: Wash chicken pieces and pat dry with paper towels. Place in a large bowl. Combine 3 tablespoons house seasoning with 1 teaspoon black pepper in a small bowl, then generously sprinkle each piece of chicken with the seasoning mixture. Place in a plastic bag, seal and refrigerate for 24 hours.
  • Remove chicken from bag. Add about 3/4-inch frying oil to a cast-iron skillet and heat over medium-high heat until temperature reaches about 350 degrees F. Line a plate with paper towels.
  • Meanwhile, combine 2 tablespoons house seasoning with the flour in a shallow pan (save remaining house seasoning for another use). Roll chicken in flour in batches, dusting off excess, and place in skillet. Turn heat down to medium to prevent burning. Brown chicken on all sides, turning with tongs, until an instant-read thermometer inserted into the thickest part of the meat (avoid touching bone) registers 165 degrees F. Remove chicken to lined plate. Repeat with remaining chicken.
  • Use a 5-ounce scoop to portion out some 3-Cheese Macaroni in the center of a plate. Add 3 tablespoons Sweet Potato Apple Chutney. Cut a Collard Green Roll in half on the bias, and place each piece against the scoop of macaroni. Place fried chicken pieces against the front of the macaroni and cheese scoop. Pour a little of the pot liquor from the greens around the plate, then grab your favorite hot sauce and dig in! (Repeat with remaining ingredients to make 8 more plates.)
  • For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
  • For the macaroni and cheese: Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
  • Place cooked macaroni in a large bowl. Toss macaroni with white pepper, 1/8 cup house seasoning and 1 cup Cheddar. Set aside.
  • Melt butter in a large saucepan over medium-high heat, being careful not to burn. Whisk flour into melted butter to make a roux. Continue to cook, whisking constantly, until a smooth paste, about 2 minutes. Turn heat to low and slowly add milk, whisking continuously, then allow to simmer for about 5 minutes.
  • Add the American cheese and cream cheese in batches, whisking, until melted and blended. Add 1 1/2 cups Cheddar, whisking until blended, then remove from heat. Add 1/8 cup house seasoning to cheese sauce (save remaining house seasoning for another use). Quickly whisk in the eggs until combined.
  • Spread macaroni evenly into prepared baking dish. Add cheese sauce, tossing, and stirring to coat macaroni well with sauce. Top with remaining cup Cheddar. Cover with foil and bake for 45 minutes. Remove foil and bake until cheese crust is browned, 5 to 10 minutes more. Allow to sit 15 minutes before serving.
  • Melt butter in a large saute pan over medium heat. Add sweet potatoes, ginger, cinnamon, allspice and clove. Add apple cider, stirring, then allow to simmer for about 10 minutes. Add apples, red peppers, brown sugar and 1 cup water and continue to cook, adding more water if needed, until sweet potatoes are soft but still firm and mixture is thick and syrupy, about 20 minutes. Stir in raisins and bourbon and continue to cook for another 5 minutes. Remove from heat.
  • For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
  • For the rolls: Heat oil in a large pot over medium heat. Add garlic, celery, onions and green and red peppers and sweat, about 4 minutes. Add chopped collard greens, mustard greens, turnip greens, jalapenos, smoked salt, baking soda, smoked paprika, red pepper flakes, 1/4 cup house seasoning and enough water to cover greens (save remaining house seasoning for another use). Cook greens until tender, 2 1/2 hours. Remove from heat and allow to cool.
  • Strain pot liquor from greens and reserve. Place pot liquor in a shallow pan and heat over medium heat. Carefully add whole collard green leaves and simmer until leaves soften, about 3 minutes. Remove leaves one at a time and place on a flat surface. Flatten a leaf and top with 1 scoop drained greens right in the middle of the leaf. Fold the sides of the leaf over the greens and roll the leaf into a log. Repeat process with remaining leaves and filling.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN



Southern-Style Buttermilk Fried Chicken image

This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!

Provided by pinkchef

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 3h

Yield 8

Number Of Ingredients 11

2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

Steps:

  • Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
  • When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  • Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g

MARINATED FRIED CHICKEN



Marinated Fried Chicken image

Enhance your night with a Marinated Fried Chicken recipe. Our Marinated Fried Chicken is crisp, golden brown on the outside and juicy on the inside.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 2h45m

Yield 5 servings

Number Of Ingredients 5

2-1/2 lb. chicken pieces
1 Tbsp. hot pepper sauce
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix, divided
1 cup flour
2 cups canola oil

Steps:

  • Place chicken in shallow dish. Sprinkle with hot sauce and 1 Tbsp. of the dressing mix. Refrigerate 2 hours.
  • Combine flour and remaining dressing mix in medium bowl. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture.
  • Heat oil in large deep skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Cover; cook on medium heat 30 min. or until chicken is done (165°F), turning occasionally. Drain on paper towels.

Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 0.6919 g, Sugar 0 g, Protein 32 g

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