CLASSIC FRIED CHICKEN
Provided by Bobby Flay
Time 5h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
- Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
- For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
- Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.
PEPPER CHICKEN RECIPE
Pepper chicken masala made with basic spices and herbs in south Indian style. It tastes great with plain rice, chapati or parotta.
Provided by Swasthi
Categories Main
Time 35m
Number Of Ingredients 18
Steps:
- Marinate chicken with ingredients under marination. Keep it aside until needed.
- Pour oil to a hot pan. Add cumin, cinnamon, cloves and cardamom. Allow them to sizzle.
- Next add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.
- Add onions and fry till they turn golden.
- Then add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
- Add red chili powder, garam masala and coarsely crushed pepper corn.
- Fry everything well till the mixture looses all the moisture.
- Add chicken and fry for about 3 to 4 minutes.
- Cover and cook on a low flame till the chicken turns tender.
- If the chicken doesn't let out enough moisture to cook, then add little water.
- Cover and cook until soft. If you want to have gravy,
- You can take it off while there is moisture. You can also pour 3 to 4 tbsp coconut milk.
- If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
- Serve pepper chicken hot with rice and Rasam. Squeeze in some lemon juice before serving.
Nutrition Facts : Calories 378 kcal, Carbohydrate 10 g, Protein 25 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 467 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN PEPPER STIR-FRY
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.
Nutrition Facts :
PEPPERY CHICKEN FRIED CHICKEN
Typically, in Texas and surrounding states, chicken fried steak is deep fried in a pan and served with traditional peppered milk gravy. Got this form southern living.
Provided by Shesbittersweet
Categories One Dish Meal
Time 42m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
- Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.
- Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
- Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
- Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
- Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.
Nutrition Facts : Calories 646.9, Fat 17.2, SaturatedFat 7.4, Cholesterol 238.6, Sodium 1925.3, Carbohydrate 62.2, Fiber 2.1, Sugar 0.4, Protein 57.2
PEPPERY CHICKEN WITH POTATOES
We like this recipe because while we go to church on Sundays the chicken cooks and is ready for us when we get home.-Lori Draves, Highland, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and onion in a 6-qt. slow cooker. In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over outside and inside of chicken. Place chicken over vegetables., Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving., Transfer vegetables to a platter; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.
Nutrition Facts : Calories 616 calories, Fat 30g fat (8g saturated fat), Cholesterol 183mg cholesterol, Sodium 1346mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 61g protein.
FRIED CHICKEN WITH PEPPERY GRAVY
Oh man this takes me back. Talk about the ultimate comfort food! I'm a sucker for creamy, peppery gravy! You must make mashed potatoes with this! This recipe is easy to double if you need. It's just me and DH, so I only make 2 breasts. I hope you like this as much as I do! Enjoy!
Provided by KPD123
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine milk and lemon juice in a shallow bowl. In another shallow bowl, combine flour, salt, pepper and cayenne.
- Dip chicken in milk and then flour. Reserve leftover flour and milk for gravy.
- In a large skillet, heat oil over medium-high heat. Let oil get really hot before adding chicken! Fry chicken about 5 minutes on each side, until golden brown and cooked through. Remove chicken from pan.
- Add remaining flour to skillet with pan drippings. Cook, stirring constantly over medium-high heat until flour is golden, about 1 minute.
- Gradually stir in remaining milk. Cook, wisking well until gravy is smooth and thickened, which should be about 2 minutes.
- Spoon gravy over chicken and serve!
FIERY PEPPER CHICKEN
This chicken dish is straight from the Szechuan province of China and it is hot! It is known in China as Chong Qing Lazi Ji. Unfortunately, substituting black peppercorns for Szechuan will not taste right.
Provided by Bald Guy
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
- Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
- Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.
Nutrition Facts : Calories 336 calories, Carbohydrate 26.7 g, Cholesterol 34.6 mg, Fat 19.5 g, Fiber 6.7 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 806.6 mg, Sugar 2 g
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