Poultry Essentials Twice Fried Crispy Chicken Recipes

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TWICE-FRIED CHICKEN



Twice-Fried Chicken image

Chef Michael Solomonov fries his famous chicken Korean-style! That means it's thinly battered, then fried twice for an extra-crunchy crust with very juicy meat. (Note: The double-frying method also means the the first fry can happen up to a day in advance before serving.)

Provided by Michael Solomonov

Categories     main-dish

Time 5h20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons kosher salt
2 teaspoons mustard powder
4 teaspoons onion powder
1 whole chicken (about 4 lbs), cut into 10 pieces; or use pre-cut chicken
1 1/2 cups cornstarch
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 3/4 cups cold water, plus more as needed
1 quart canola oil, plus more as needed, depending on size of pot

Steps:

  • Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
  • Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, plus it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
  • Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
  • First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 10 minutes.Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
  • After 10 minutes, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.
  • Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

DOUBLE DIPPED FRIED CHICKEN



Double Dipped Fried Chicken image

This fried chicken is courtesy of Tyler Florence host of "Food 911" on the Food Network. The skin is very crunchy and flavorful, and the meat itself is very tender due to the buttermilk marinade.

Provided by yooper

Categories     Chicken

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 lbs frying chicken, cut into 8 serving pieces
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce
3 cups flour
1 tablespoon kosher salt
fresh cracked black pepper, to taste
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
4 cups peanut oil, for frying

Steps:

  • Rinse the chicken pieces and pat dry with paper towels.
  • In a shallow platter, combine the buttermilk, water, and red pepper sauce.
  • Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours.
  • If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
  • Place flour in a shallow platter.
  • Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne.
  • Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
  • Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour.
  • Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better.
  • The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
  • Heat oil in a large elctric skillet to 350 degrees F.
  • There should be about 1-inch of fat in the pan.
  • Carefully add the chicken pieces in a single layer, skin side down.
  • Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken.
  • Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
  • Turn again, frying a total of 15 minutes.
  • The turning will produce a golden-crisp skin with even color.
  • Remove chicken to a plate lined with paper towels to drain.
  • Do not put hot chicken directly in a bowl or container, the air won't circulate and the steam will cause the crust to fall off.
  • Serve immediately or cool to room temperature.

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! -Jeanne Schnitzler, Lima, Montana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 10

4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

Steps:

  • In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.

MISS GILLIAN'S CRISPY FRIED CHICKEN THIGHS



Miss Gillian's Crispy Fried Chicken Thighs image

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

2 pounds bone-in chicken thighs, skin removed
1 pound chicken drumsticks, skin removed
4 cups buttermilk
2 tablespoons hot sauce
5 cloves garlic, crushed
1 ½ cups all-purpose flour
1 tablespoon salt
½ teaspoon black pepper
1 pinch poultry seasoning
1 quart canola oil for frying, or as needed

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

TWO-HANDED CRISPY FRIED CHICKEN SANDWICHES



Two-Handed Crispy Fried Chicken Sandwiches image

Thin, crispy chicken breasts fried golden brown makes a filling, quick and delicious sandwich for those busy nights. It's definitely a two-hander! Add toppings of your choice (shredded lettuce, tomato, pickle, etc).

Provided by Judy in Delaware

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 8

4 thinly sliced chicken breasts, halved
salt and ground black pepper to taste
1 cup Italian-style panko bread crumbs
3 tablespoons peanut oil
2 green onions, thinly sliced
4 slices Cheddar cheese
4 hamburger rolls, split
¼ cup mayonnaise

Steps:

  • Season chicken with salt and pepper in a shallow bowl; generously coat with panko bread crumbs, pressing crumbs into chicken.
  • Heat peanut oil in a large skillet over medium-high heat; fry chicken until bottom is browned and crispy, 4 to 5 minutes. Flip each chicken piece over; top 4 of the pieces with green onions and 1 Cheddar cheese slice. Fry chicken until bottom is golden brown and is no longer pink in the center, 4 to 5 more minutes.
  • Coat both sides of hamburger rolls with mayonnaise. Place 1 cheese-cover chicken piece and 1 plain chicken piece on 1 roll bottom; place the top of roll over the chicken.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 41 g, Cholesterol 99.6 mg, Fat 39.9 g, Fiber 1.4 g, Protein 36.6 g, SaturatedFat 10.6 g, Sodium 982.4 mg, Sugar 0.5 g

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