MISS LAMIE'S FRIED CHICKEN
Miss Lamie of Westmoreland, Jamaica, is known for her delicious fried chicken. Her method for frying the chicken isn't conventional, and her seasoning creates fantastically deep flavor. Serve with boiled potatoes and a fresh garden salad, or enjoy eating the chicken cold the next day.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 8
Steps:
- Place the chicken parts into a large bowl. Toss with 1 1/2 teaspoons of the salt, pepper, thyme, and onions. Cover and let season in the fridge for at least an hour or up to overnight.
- Spread the bread crumbs, combined with the remaining salt, out on a plate. Pour the eggs over the chicken, coating each piece completely. Roll each chicken piece in the bread crumbs. Discard the onions.
- Heat a 14-inch skillet (or two smaller skillets) over high heat until a drop of water skitters around, then swirl 1 inch of oil into the pan. Reduce the heat to medium high, add the chicken pieces in a single layer, and fry until the chicken is well browned on all sides, about 30 to 40 minutes. Work in batches if necessary. Drain on paper towels and serve.
FRIED CHICKEN
Provided by Marcus Samuelsson
Time 3h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the spice blend: Combine the berbere, paprika, celery salt, white pepper, cumin, garlic powder and 1 1/2 teaspoons salt in a bowl. Brine the chicken: Stir 1 cup salt and 8 cups cold water in a large bowl until the salt dissolves. Add the chicken to the brine, cover and refrigerate 1 hour, 30 minutes. Remove the chicken from the brine and pat dry. Marinate the chicken: Whisk the buttermilk, coconut milk, minced garlic cloves and 1 tablespoon of the prepared spice blend in a large bowl. (Reserve the remaining spice blend for sprinkling.) Submerge the chicken in the marinade; cover and refrigerate overnight. Heat the oil: Remove the chicken from the refrigerator and let it almost come to room temperature, about 1 hour. Fill a large cast-iron skillet about halfway with peanut oil; add the rosemary and whole garlic cloves. Heat over medium-high heat until a deep-fry thermometer registers 360 degrees F, or until a pinch of flour added to the oil sizzles and rises to the surface.
- Bread the chicken: While the oil heats, mix the all-purpose flour, semolina flour, cornstarch and white pepper on a baking sheet. Remove the chicken from the marinade with tongs, letting the excess drip off. Roll the chicken in the flour mixture to coat thoroughly, then sprinkle more of the flour mixture on top.
- Fry the chicken: Shake off any excess flour from the chicken, then, using tongs, carefully lower each piece into the hot oil. Fry, turning occasionally, until just cooked through, about 7 minutes. (Reduce the heat to medium if the crust starts to brown too quickly.) Transfer to a rack and let rest, 10 minutes. Discard the garlic cloves and rosemary. Fry again: Reheat the oil until a deep-fry thermometer registers 375 degrees F to 380 degrees F. Fry the chicken again, this time in 2 batches to avoid crowding the pan, until the breading is crisp and deep golden brown, about 1 minute.
- Season the chicken: Transfer the chicken to the rack to cool slightly, and sprinkle with the reserved spice blend. Keep the fried chicken warm in a 250 degrees F oven for up to 1 hour before serving, or let cool and pack for a picnic.
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
UNCLE LOU'S FRIED CHICKEN
From Diners, Drive-ins and Dives new cookbook. Courtesy of Louis Martin of Uncle Lou's Fried Chicken.
Provided by mightyro_cooking4u
Categories Whole Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a deep-fryer or heat 3 inches of oil in a heavy pot until a deep-fryer thermometer reads 375 degrees F. Line a baking sheet with paper towels.
- Rinse chicken thoroughly pat dry with more paper towels. Put the seasoning mix in a plastic bag. Add the chicken 2 to 3 pieces at a time, close the bag, and shake until all of the chicken is well coated.
- Remove the chicken from the bag and shake off excess seasoning mix. Slip the chicken into the hot oil and fry until the juices run clear, about 12 to 15 minutes. Remove from the oil and drain on the lines baking sheet to remove excess oil. Serve as is, or dipped in the Sweet Spicy Love sauce.
MISS ORA'S FRIED CHICKEN
Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.
Provided by Stephanie Tyson
Yield Makes 4 Servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. Cover; chill at least 4 hours or overnight.
- Combine flour, cornstarch, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bag. Working in batches, shake chicken in bag to coat well; transfer to a plate.
- Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4". Heat over medium-high heat until thermometer reads 350°F.
- Working in batches and maintaining oil at 350°F, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side. Drain on paper towels and season with salt.
MISS GILLIAN'S CRISPY FRIED CHICKEN THIGHS
On a popular TV cook-off show, contestant Miss Gillian won with a recipe for crispy fried chicken that I've imitated here, to excellent family reviews.
Provided by KDcook
Time 8h40m
Yield 8
Number Of Ingredients 10
Steps:
- Place chicken thighs and drumsticks in a large bowl or plastic container, along with buttermilk, hot sauce, and garlic cloves. Stir and coat the chicken, cover, and soak for 8 hours, or overnight, in the refrigerator.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Combine flour, salt, pepper, and poultry seasoning on a dinner plate. Dredge chicken in the flour mixture.
- Heat 2 inches oil in a large frying pan to 370 degrees F (188 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
- Place 4 or 5 pieces chicken at a time into the hot oil; about half of each piece should be submerged in oil. Cook, being careful not to poke or touch the pieces more than is necessary, as this cracks the coating and leads to greasy chicken, until golden and no longer pink in the centers, about 4 minutes per side. Place on paper towels to drain. Repeat with remaining chicken, adding more oil as necessary. Transfer chicken pieces to a large roasting pan.
- Roast chicken in the preheated oven until crispy, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 463.7 calories, Carbohydrate 24.6 g, Cholesterol 110.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 5.2 g, Sodium 1195.3 mg, Sugar 6 g
MILLIE'S MAGNIFICENT FRIED CHICKEN
In my opinion the best fried chicken I have ever had. My fiance told me it's better than his own mother's!!! LOVE IT! I have a little "Fry Daddy" fryer that I use to fry the chicken, but you can use a frying pan as well.
Provided by JessieGirl
Categories Chicken Breast
Time 27m
Yield 6-9 strips
Number Of Ingredients 7
Steps:
- To cut down some frying time, you can partially cook chicken. Sometimes I boil pieces or will cook in a frying pan with some extra virgin olive oil.
- In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper.
- In a shallow bowl, beat the eggs.
- Dip the chicken pieces in egg and roll or shake in flour mixture. Dip back into eggs and then back into flour mixture for double coating.
- In a large skillet, heat oil for frying.
- Fry coated chicken on each side for about 5 minutes.
- 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 no longer pink inside and juices run clear.**.
- Drain fried chicken on paper towels and keep warm in oven until ready to serve.
- In fryer, I heat to 350-400 degrees F.
- Drop chicken in the basket and fry for about 7 minutes or until chicken is crispy and fully cooked. *This is the reason that I partially cook the chicken - to make sure that it gets thoroughly cooked and so it stays juicy*
- Eat with favorite dipping sauce or just crispy! ENJOY!
Nutrition Facts : Calories 1640.1, Fat 150, SaturatedFat 20.1, Cholesterol 175.2, Sodium 87.4, Carbohydrate 51, Fiber 2.1, Sugar 1.4, Protein 25
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