EXTRA CRISPY SOUTHERN FRIED CHICKEN
If you love a crispy coating, then this southern-style fried chicken recipe is a must-try. Can be made stove-top or in a deep-fryer.
Provided by qusie
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse the chicken pieces with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes. Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry. Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes. Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain the fried chicken on paper towels and serve warm or at room temperature.
EXTRA-CRISPY FRIED CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 4h40m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 200 degrees F.
- Roughly chop 1 bunch rosemary, sage and thyme, 5 of the bay leaves and the 3 garlic cloves. Add to a bowl, and mix with the olive oil, 3 tablespoons salt and 2 tablespoons pepper. Rub the birds with the herb mixture so it sticks to the skin. Transfer the chickens to a roasting pan.
- Roast for 2 1/2 hours, or until the temperature between the breast and thigh near the bone registers 150 degrees F. At this stage the chickens are 75-percent cooked. Set aside to cool.
- When cool enough to handle, break down the birds into 10 pieces each, with the breasts boneless and halved. You will end up with a wing, leg, thigh and 2 pieces breast meat per half chicken.
- In a large bowl, combine the buttermilk, hot sauce and sugar. Submerge the chicken pieces in the buttermilk and let sit for 30 minutes.
- Fill a large, heavy pot with grapeseed oil to a depth of 3 inches. Turn the heat on, and add the remaining bunches rosemary, sage and thyme, the remaining 5 bay leaves and the head of garlic, broken into cloves. Heat the oil to 375 degrees F on a deep-fry thermometer. The herbs and garlic will crisp up and perfume the oil as it comes to temperature. Once they are crispy, remove them to a paper-towel-lined plate and set aside--they will serve as a garnish for the finished dish.
- In a large bowl, combine the all-purpose flour, rice flour, garlic powder, onion powder, 1/3 cup salt and 1/4 cup black pepper; mix thoroughly. Remove the chicken from the buttermilk (do not dry) and coat well in the flour mixture.
- Without over-crowding the pot, fry the breaded chicken until all the pieces are golden brown and cooked through, 6 to 8 minutes. Remove to a clean kitchen cloth and season with flaked salt and freshly ground pepper.
- Line a serving platter with a paper bag, brown parchment paper or a clean napkin. Pile the chicken onto the platter. Serve with the fried herbs and garlic and the lemon wedges.
RESTAURANT-STYLE EXTRA CRISPY CHICKEN
A whole fryer chicken, marinated and coated in egg, milk and seasoned flour, then fried until extra crispy! Reported to have the extra crispy chicken taste and texture of a famous restaurant chain chicken.
Provided by Doreen
Categories Fried Chicken
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- In a large glass dish or bowl, combine the water, salt and monosodium glutamate and mix together. Add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times.
- In a shallow dish or bowl, mix together egg and milk. In a separate shallow dish or bowl, mix together the flour, salt, pepper and monosodium glutamate. Remove chicken from marinade (discarding remaining marinade) and drain.
- Preheat oil in deep fryer to 350 degrees F (175 degrees C).
- One at a time, dip chicken pieces into flour mixture, then egg/milk mixture, then flour mixture again, making sure each piece is well coated. Stack coated pieces on a plate or baking sheet.
- Drop chicken, one piece at a time, into hot oil. Fry half of the chicken pieces (4 pieces) for 12 to 15 minutes or until golden brown, then fry remaining pieces for the same amount of time. (Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly). Drain fried chicken for about 5 minutes on paper towels or a wire cooling rack before serving.
Nutrition Facts : Calories 774.3 calories, Carbohydrate 39.3 g, Cholesterol 187.4 mg, Fat 42.1 g, Fiber 1.4 g, Protein 55.3 g, SaturatedFat 9.6 g, Sodium 2412 mg, Sugar 2.1 g
EXTRA CRISPY FRIED CHICKEN
There was a picture of this chicken next to the recipe on the internet and it looks awesome! It looks super crispy! I have not tried this yet, but it sounds really easy. Can be baked or deep fried.
Provided by Marie
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pancake mix with one package of the Italian salad dressing mix.
- Combine the other package with the egg and club soda or beer.
- Dip each piece of chicken in the egg mixture, then in the pancake mix mixture.
- Place pieces on a wire cooling rack without allowing to touch each other.
- Let dry for 5 minutes.
- Spray baking pan with non stick spray and place chicken on without allowing pieces to touch each other (chicken will be soggy if you do).
- Bake at 350° for 45 minutes or until done.
- OR:.
- Deep fry at 425° for about 7 minutes.
Nutrition Facts : Calories 707.8, Fat 35.6, SaturatedFat 9.9, Cholesterol 221.8, Sodium 956.3, Carbohydrate 46.4, Fiber 1.8, Sugar 0.1, Protein 46.6
RESTAURANT-STYLE EXTRA CRISPY CHICKEN
A whole fryer chicken, marinated and coated in egg, milk and seasoned flour, then fried until extra crispy! Reported to have the extra crispy chicken taste and texture of a famous restaurant chain chicken.
Provided by Doreen
Categories Fried Chicken
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- In a large glass dish or bowl, combine the water, salt and monosodium glutamate and mix together. Add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times.
- In a shallow dish or bowl, mix together egg and milk. In a separate shallow dish or bowl, mix together the flour, salt, pepper and monosodium glutamate. Remove chicken from marinade (discarding remaining marinade) and drain.
- Preheat oil in deep fryer to 350 degrees F (175 degrees C).
- One at a time, dip chicken pieces into flour mixture, then egg/milk mixture, then flour mixture again, making sure each piece is well coated. Stack coated pieces on a plate or baking sheet.
- Drop chicken, one piece at a time, into hot oil. Fry half of the chicken pieces (4 pieces) for 12 to 15 minutes or until golden brown, then fry remaining pieces for the same amount of time. (Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly). Drain fried chicken for about 5 minutes on paper towels or a wire cooling rack before serving.
Nutrition Facts : Calories 774.3 calories, Carbohydrate 39.3 g, Cholesterol 187.4 mg, Fat 42.1 g, Fiber 1.4 g, Protein 55.3 g, SaturatedFat 9.6 g, Sodium 2412 mg, Sugar 2.1 g
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- Place the chicken pieces in the freezer bag and seal well. Massage the buttermilk mix well into the chicken.
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