PAN FRIED CHICKEN
I've used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts : Calories 645 calories, Fat 36g fat (12g saturated fat), Cholesterol 193mg cholesterol, Sodium 1242mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 59g protein.
FRIED CHICKEN SALAD
You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
- Set aside 1 tablespoon each of the celery, scallions and pickle.
- Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
- Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.
FRIED CHICKEN BREAST SALAD
Steps:
- Heat the oil to 350 degrees F in a large saute pan over medium-high heat.
- Season the chicken breasts with salt and pepper. Season the flour with some seasoning salt. Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash, letting the excess drip off, and then dredge in the seasoned flour again. Place the breaded chicken in the saute pan and fry until crisp and golden brown.
- In a large bowl, toss together the romaine, tomatoes, and red onions with some of the Sweet Dijon vinaigrette. Slice the fried chicken breasts and arrange on top of the salad.
- Combine the mustard and vinegar in a small bowl. Whisk the olive oil in a slow, steady stream. Season with sugar, salt, and pepper.
- Yield: 4 servings
FRIED CHICKEN DINNER SALAD
This is a quick dinner salad. I prefer mine with a honey mustard dressing and my husband likes his with ranch dressing. Use the dressing of your choice.
Provided by bwg
Categories Salad
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Beat egg in a shallow dish.
- Mix bread crumbs and Parmesan cheese together in a shallow dish.
- Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
- Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
- Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.
Nutrition Facts : Calories 1275.6 calories, Carbohydrate 56.3 g, Cholesterol 395.1 mg, Fat 95.2 g, Fiber 6.8 g, Protein 49.7 g, SaturatedFat 16.2 g, Sodium 1721 mg, Sugar 10.9 g
PAN FRIED CHICKEN LIVER SALAD
Make and share this Pan Fried Chicken Liver Salad recipe from Food.com.
Provided by Chef Regina V. Smith
Categories Chicken Livers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the spinach or salad greens. Tear leaves into a large bowl, season with salt and pepper to taste and toss gently to mix.
- Heat 2 tbsp of olive oil with the butter in a large heavy based frying pan. When foaming, add the chicken livers and toss over a medium to high heat for 5 minutes or until the livers are browned but still pink in the centre.
- Remove the lovers from the pan with a slotted spoon, drain them on kitchen paper, then place on top of the spinach.
- Return the pan to a medium heat, add the remaining oil and the vin santo and stir until sizzling.
- Pour the hot dressing over the spinach and livers and toss to coat. Put the salad in a serving bowl and sprinkle over the parmesan shavings.
- Serve at once.
Nutrition Facts : Calories 342.4, Fat 28.8, SaturatedFat 8.8, Cholesterol 223.5, Sodium 420.1, Carbohydrate 2.4, Fiber 0.9, Sugar 0.4, Protein 19.1
SPICY FRIED CHICKEN SALAD
Provided by Moira Hodgson
Categories lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Marinate the chicken in a mixture of the lemon juice and pepper for a couple of hours.
- Season the chicken pieces with salt and dredge them lightly with flour. Heat the vegetable shortening until smoking. Fry the chicken pieces until golden brown and drain on paper towels.
- Meanwhile combine the mayonnaise with the chili and scallions. Season to taste with salt and pepper.
- When the chicken is cool enough to handle, cut in slices and coat it with the mayonnaise. Correct seasoning.
Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 73 grams, Carbohydrate 8 grams, Fat 96 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 20 grams, Sodium 1201 milligrams, Sugar 1 gram, TransFat 0 grams
QUICK AND EASY PAN FRIED CHICKEN
Crispy chicken one side, succulent all the way through with a hint of the mediterranean. Absolutely delicious and ideal for parties served with salad or as a main meal with seasonal vegetables.
Provided by Triedandtested
Categories Chicken Thigh & Leg
Time 28m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bone the chicken legs being careful to leave the skin on. Pat the skin side dry with a paper towel and salt liberally.
- Meanwhile heat the oil in a large frying pan on medium heat.
- Place the chicken pieces skin side down into the pan; now salt the top side of the chicken using remaining salt and do the same with the oregano.
- Cook without turning for precisely 15 minutes; you will see the chicken cooking through from the bottom upwards. Dont be tempted to continue the cooking over the 15 minutes because we are now going to flip the chicken over for 2 to 3 minutes only to finish off the topside.
- Plate with skin side down and serve with seasonal vegetables or salad.
- Watch for the look of surprise on others faces as they take the first crispy, succulent mouthful.
Nutrition Facts : Calories 343.1, Fat 23.7, SaturatedFat 6.1, Cholesterol 138.6, Sodium 713.3, Carbohydrate 0.2, Fiber 0.1, Protein 30.3
FRIED CHICKEN SALAD
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
- Heat the shortening until smoking. Season the chicken pieces with salt and dredge them lightly with flour. Fry until golden brown and drain on paper towels.
- Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions. Season to taste with salt and pepper. Mix the olive oil and vinegar in a separate bowl and season. Toss the lettuce leaves in the dressing and arrange on a platter.
- When the chicken is cool enough to handle, cut it in slices. Coat with the mayonnaise and place in the center of the lettuce leaves.
Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 72 grams, Carbohydrate 11 grams, Fat 96 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 20 grams, Sodium 1341 milligrams, Sugar 1 gram, TransFat 0 grams
FRIED CHICKEN CROUTON CAESAR SALAD RECIPE BY TASTY
Here's what you need: oil-packed anchovy fillets, large egg yolk, dijon mustard, McCormick® Garlic Powder, lemon, canola oil, parmesan cheese, kosher salt, freshly ground black pepper, all purpose flour, kosher salt, McCormick® Garlic Powder, McCormick® Paprika, large eggs, buttermilk, boneless skinless chicken thighs, canola oil, little gem lettuces, cherry tomato
Provided by Mykee Del Mundo
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the Caesar dressing: In a blender or food processor, combine the anchovies, egg yolk, Dijon mustard, McCormick® Garlic Powder, lemon juice, and canola oil. Blend until combined with a consistency similar to mayonnaise. Add the Parmesan, salt, and pepper to taste, and blend until smooth. Refrigerate until ready to use.
- Make the fried chicken: In a medium bowl, combine the flour, salt, McCormick® Garlic Powder, and McCormick® Paprika. In a separate medium bowl, whisk together the eggs and buttermilk.
- Pat the chicken thighs dry with a paper towel. Coat the chicken in the flour mixture, then the egg mixture, then again in the flour mixture.
- Heat ½ inch of canola oil in a large, heavy-bottomed pan over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken thighs to the hot oil and fry until golden brown and crisp, 6-8 minutes per side. Transfer to a paper towel-lined plate to cool, then cut into 1-inch cubes.
- Make the salad: In a large bowl, gently toss together the Little Gem lettuce, tomatoes, and Caesar dressing. Garnish with fried chicken croutons and more Parmesan.
- Enjoy!
Nutrition Facts : Calories 715 calories, Carbohydrate 44 grams, Fat 41 grams, Fiber 11 grams, Protein 46 grams, Sugar 10 grams
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- Butterfly your chicken by cutting horizontally through the middle of the chicken breast. Season with the rub and salt then place in a medium size bowl. Top with buttermilk, turn to coat all sides and allow to marinade for at least 20 minutes and up to 6 hours.
- In two shallow bowls add beaten eggs to one and flour to the other. Dredge the chicken by dipping first in eggs then in flour. Shake off excess flour and let rest on a wire rack for 5-10 minutes.
- In a large skillet over medium, heat the olive oil. Add chicken and cook 5-6 minutes per side or until chicken is golden brown and cooked through. Let the chicken rest for 10 minutes then cut into strips.
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