Old Bay Seasoned Fried Chicken Breasts Recipes

OLD BAY® CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix flour, seafood seasoning, and salt in a large resealable plastic bag; place chicken breasts in bag, seal, and shake to coat chicken with seasoned flour. Place chicken into a roasting pan and spray with cooking spray.
• Bake in the preheated oven until browned and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 35 to 40 minutes.
• Mix hot pepper sauce, Worcestershire sauce, and unsalted butter in a large bowl. Toss baked chicken breasts in hot pepper mixture to coat; serve.

FRIED CHICKEN

Steps:

• In a large bowl beat egg and water. Mix flour and OLD BAY in plastic bag. Dip chicken in egg mixture then shake in flour mixture (a few pieces at a time). Discard any remaining flour mixture.
• In a large skillet heat oil on medium. Fry chicken about 15 minutes per side or until golden brown. Drain on paper towels. Sprinkle chicken with extra OLD BAY for bonus flavor.

GLAZED FRIED CHICKEN WITH OLD BAY AND CAYENNE

Steps:

• Chicken:
• Heat salt, brown sugar, and 4 cups water in a large pot over medium, whisking, until salt and sugar dissolve, about 5 minutes. Remove from heat and stir in hot sauce and 8 cups ice water. Add chicken to brine, cover, and chill 4 hours.
• Combine 2 cups flour and 3 tablespoons Old Bay seasoning in a shallow baking dish and toss with your fingers to evenly distribute seasoning. Place buttermilk in a medium bowl. Remove chicken from brine and pat dry with paper towels.
• Working one at a time, dip 8 pieces of chicken in buttermilk, allowing excess to drip off, then coat in flour mixture, packing all around chicken and pressing firmly into cracks and crevices; shake off excess. Place chicken on a wire rack set inside a rimmed baking sheet. Discard flour mixture, which will be wet at this point, and repeat process with remaining flour, Old Bay, buttermilk, and chicken; place on another wire rack set inside a rimmed baking sheet. Chill, uncovered, 12-24 hours.
• Glaze and assembly:
• Let chicken stand at room temperature 30 minutes.
• Heat lard, Old Bay, paprika, and cayenne in a small saucepan over low, stirring, until lard is melted, about 3 minutes. Set glaze aside.
• Pour oil into a large pot fitted with deep-fry thermometer to come halfway up the sides. Heat over medium-high until thermometer registers 325°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10-12 minutes per batch. Transfer chicken back to wire racks and let rest 5 minutes. Brush lightly with glaze (reheat glaze, if needed) and let cool. Store on racks at room temperature up to 3 hours ahead.

OLD BAY FRIED CHICKEN

Steps:

• Wash Chicken and pat dry
• Mix Flour and Old Bay seasoning in large plastic bag.
• Begin heating Cooking Oil in a large skillet.
• Mix Egg and Water in bowl.
• Dip several Chicken pieces at a time in Egg mixture and shake in Flour mixture.
• Fry over medium high heat, 15-20 minutes per side (depending on the size of pieces).
• For more flavor, sprinkle a little more Old Bay Seasoning over finished chicken pieces.

OLD BAY SEASONED FRIED CHICKEN BREASTS

Steps:

• In a bowl large enough to hold chicken, mix together brine ingredients.
• Pierce chicken pieces several times with fork so brine can soak into chicken.
• Place chicken into brine and refrigerate for at least 2 hours( overnight would be better).
• Combine egg and milk, set aside.
• After soaking, mix together Coating Mixture ingredients and dip both sides of chicken into mixture.
• Preheat oil in skillet over medium heat.
• Then dip chicken into egg/milk mixture.
• Coat again in Coating Mixture.
• Fry until desired doneness is reached, about 6 to 8 minutes for each side.