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.
PAN-FRIED CHICKEN & SHAKEN PEAS
Take a fresh look at chicken and try it pan-fried with shaken peas - smart enough for a dinner party
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Drizzle the oil over the chicken and season. Heat a heavy-based frying pan and put the chicken in, skin side down. Fry on a high heat for 3-4 minutes until the skin is golden and crisp. Turn the chicken over and fry on a medium heat for a further 6-8 minutes until just cooked.
- Meanwhile, melt the butter in a pan. Add the onion and garlic and cook on a low heat until soft and transparent. Stir in the horseradish cream and crème fraîche and simmer for 2-3 minutes.
- Toss in the peas, lettuce and sugar and season well. Simmer for 2-3 minutes until the lettuce has wilted slightly, then remove from the heat and scatter in the mint. Divide the peas between hot plates, top with the chicken and serve with buttered new potatoes.
Nutrition Facts : Calories 426 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.64 milligram of sodium
CHARLES' COUNTRY PAN FRIED CHICKEN
Steps:
- In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
- Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
- Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.
SOUTHERN PAN FRIED CHICKEN
Steps:
- Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
- Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
- Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
- Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.
SIMPLE PAN-FRIED CHICKEN BREASTS
This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.
Provided by WaterMelon
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
- Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
- Heat a skillet over med-high heat, and add olive oil.
- When pan is sufficiently heated, sear chicken breasts over high heat.
- Allow about 2 minutes (until lightly browned) before turning to other side.
- Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
- Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
- Personally I love this with fried rice too.
TENDER PAN-FRIED CHICKEN BREASTS
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
Provided by Alesia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g
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
ONE-PAN CHICKEN AND POTATOES WITH SNAP PEAS
Make our One-Pan Chicken and Potatoes with Snap Peas dish for a hearty entrée. Explore this One-Pan Chicken and Potatoes with Snap Peas recipe today!
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
- Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
- Bake 25 to 30 min. or until chicken is done (165ºF).
- Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
- Sprinkle with cheese.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
More about "pan fried chicken shaken peas recipes"
PERFECT PAN-FRIED CHICKEN THIGHS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
PAN FRIED BONELESS SKINLESS CHICKEN BREAST RECIPES
From yummly.com
PAN FRIED CHICKEN BREAST RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN IN TARRAGON SAUCE WITH PEAS - OLIVEMAGAZINE
From olivemagazine.com
PAN FRIED CHICKEN BREAST {CRISPY AND JUICY!} – …
From wellplated.com
5/5 (5)Total Time 40 minsCategory Main CourseCalories 324 per serving
FRIED CHICKEN SANDWICH {CRISPY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
PAN FRIED CHICKEN BREAST BBC GOOD FOOD - FOODSRANK.COM
From foodsrank.com
PAN-FRIED CHICKEN WITH VEGETABLE NOODLES AND TAO DRESSING
From ricardocuisine.com
BAKED FRIED CHICKEN - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CAN I PAN FRY SHAKE AND BAKE CHICKEN? - EATING WITH PLEASURE
From themagicplatter.com
A THIRTY MINUTE ONE-PAN CHICKEN DINNER - JUST~ONE~DONNA
From justonedonna.com
SUPERCRISPY PAN-FRIED CHICKEN RECIPE - ANGIE MOSIER | FOOD & WINE
From foodandwine.com
PAN FRIED CHICKPEAS RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
A SUPER-SIMPLE RECIPE FOR EXTRA-CRISPY PAN-FRIED CHICKPEAS - TASTE
From tastecooking.com
PAN-FRIED CHICKEN WITH PEAS, BACON AND LETTUCE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
CLASSIC SOUTHERN PAN-FRIED CHICKEN RECIPE BY CHEF ALEXANDER SMALL
From thespruceeats.com
10-MINUTE PAN-FRIED CHICKEN BREAST - CRAVING TASTY
From cravingtasty.com
PAN-FRIED CHICKEN & SHAKEN PEAS--BAKING RECIPES
From bakingrecipesnew.blogspot.com
FRIED CHICKEN & PEAS - COOKING OUTSIDE | ALMAZAN KITCHEN RECIPES
From almazankitchen.com
PAN-FRIED CHICKEN WITH SAUTéED SUGAR SNAP PEAS & SWEET
From mealime.com
PAN-FRIED CHICKEN & SHAKEN PEAS | RECIPE | PAN FRIED CHICKEN, BBC …
From pinterest.co.uk
PAN-FRIED CHICKEN TENDERS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PAN-FRIED CHICKEN & SHAKEN PEAS | PAN FRIED CHICKEN, BBC GOOD …
From pinterest.co.uk
PAN-FRIED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
PAN COOKED CHICKEN WITH POTATOES AND PEAS - LIGHT & YUMMY
From lightyummy.com
PAN FRIED CHICKEN BREASTS - THE RECIPE REBEL
From thereciperebel.com
PAN FRIED CHICKEN HEARTS (MELT IN YOUR MOUTH TENDER!)
From thetopmeal.com
10 BEST PAN FRIED CHICKEN SAUCE RECIPES | YUMMLY
From yummly.com
SIMPLE PAN-FRIED CHICKEN BREAST - THE WOKS OF LIFE
From thewoksoflife.com
SHAKE AND BAKE CHICKEN (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
CHICKEN STIR FRY WITH SNAP PEAS AND CARROTS - SKINNYTASTE
From skinnytaste.com
SIMPLE PAN SEARED CHICKEN BREASTS WITH TIPS - HOMEMADE FOOD …
From homemadefoodjunkie.com
HOW TO COOK THE MOST DELICIOUS PAN-FRIED CHICKEN THIGHS
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love