BETTER THAN BEST FRIED CHICKEN
Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect--crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!
Provided by CANDY WOO LI
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
- In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
- Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the "dough" into it; the oil is ready when it starts to fry immediately.
- Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
Nutrition Facts : Calories 530.6 calories, Carbohydrate 32.5 g, Cholesterol 121 mg, Fat 29.3 g, Fiber 0.7 g, Protein 32.4 g, SaturatedFat 4.8 g, Sodium 595.6 mg, Sugar 0.7 g
FRIED CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
- In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
- Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
- then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
- Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
- Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.
MILLIE PASQUINELLI'S FRIED CHICKEN
Mouthwatering, and especially delicious when served with homemade ravioli and sauce on the side. This chicken comes out juicy every time. Excellent as a leftover.
Provided by SUE PASQUINELLI
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
- Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
- Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.
Nutrition Facts : Calories 621.9 calories, Carbohydrate 26.8 g, Cholesterol 203.9 mg, Fat 37.9 g, Fiber 1.2 g, Protein 41 g, SaturatedFat 9.7 g, Sodium 1303.9 mg, Sugar 0.7 g
MIKE'S FRIED CHICKEN
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat enough canola oil to come about 4 inches up the sides of a deep-fryer to 275 degrees F. Combine all of the dry ingredients in a large bowl. Wash and pat dry the chicken parts. Dip the chicken in the dry mixture and shake off the excess. Carefully add the chicken, in batches, to the hot oil and fry until golden brown, about 25 to 35 minutes. Chicken will float when done. Drain on paper towels, then arrange the chicken pieces on a serving platter and serve.
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