RON'S FAVORITE FRIED CHICKEN
This was the most requested recipe of one of the most important people in my life. Very crispy and juicy, not at all soggy or greasy. Wonderful served with biscuits and coleslaw. Prep time does not include chilling or standing.
Provided by Alan in SW Florida
Categories Chicken
Time 35m
Yield 10 pieces, 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut up chicken in 8 pieces, then cut each chicken breast in half crosswise.
- Combine buttermilk, 1/2 teaspoon salt and red pepper sauce in a large 2-gallon resealable plastic storage bag; add chicken. Seal bag and turn chicken with buttermilk mixture to coat. Refrigerate at least 4 hours or overnight, turning bag over once.
- Combine flour, paprika, pepper and remaining 1 teaspoon salt in a pie plate or shallow dish. Work with several pieces of chicken at a time: Remove chicken from buttermilk, shaking off excess. Add to the flour mixture, turning to coat evenly. Transfer pieces, skin side up, to a wire rack. Repeat this process with remaining chicken; let stand 30 minutes (if you do this the crunchy coating sticks, even after cooking).
- Meanwhile, heat oven to 250°F.
- Line a jelly-roll pan with double layer of paper towels. Heat shortening in a 10-inch cast-iron skillet over medium heat, until temperature reaches 360° on a deep-fry thermometer. Add several pieces of chicken (but only as many pieces that will fit without crowding), skin side down. Cover skillet and cook until bottoms of pieces are lightly golden, about 5 minutes. Turn pieces and cook, covered (adjusting heat to medium-low to maintain a 275° to 300° temperature), 7-10 minutes for white meat, 12-15 minutes for dark meat, turning pieces every 4 to 5 minutes until deep-golden and cooked through.
- Drain pieces on paper towels; transfer to baking sheet and keep warm in oven. Repeat process, cooking remaining chicken.
Nutrition Facts : Calories 1254.5, Fat 111.9, SaturatedFat 32.3, Cholesterol 146.9, Sodium 910.1, Carbohydrate 22.2, Fiber 1.1, Sugar 2.5, Protein 40.3
THE BEST FRIED CHICKEN
To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
- Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
- Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY
We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!
Provided by Tiffany Lo
Categories Dinner
Time 5h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
- Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
- Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
- 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
- Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
- In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
- Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
- Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
- Enjoy!
FAVORITE FRIED CHICKEN
"This is one of our favorites-for Sunday dinner or for taking along on a picnic," shares Rebekah Miller of Rocky Mount, Virginia. "Served hot or cold, it's a real treat."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first five ingredients. In a shallow bowl, beat the egg and milk. Add chicken to bag, a few pieces at a time, and shake to coat. Dip into egg mixture, then return to flour mixture and shake again. Remove from bag and let stand for 5 minutes., Fry chicken in oil until golden brown on all sides. Reduce heat to medium and cook about 15 minutes or until a thermometer reads 180°.
Nutrition Facts :
ROY ROGERS CRISPY FRIED CHICKEN - COPYCAT
Posted in response to a request and located in an online search. Roy Rogers® was a huge fast-food chain in the eastern U.S. The chain was unique because not only did they offer-up burgers, but fried chicken as well. People really enjoyed their chicken. In fact, to this day there are arguments over who had better chicken---Roy Rogers® or KFC®. Hardees® bought the chain, and eventually phased it out---much like they did with Burger-Chef®. This is a "per-serving" recipe. Multiply by number of servings. (One serving= 3 drumsticks). Prep time is estimated.
Provided by Impera_Magna
Categories Chicken
Time 25m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat your deep fryer to 375°. In a mixing bowl, blend egg whites and milk with a wire whisk -- set aside.(Make sure they're mixed thoroughly--somewhat "frothy".).
- Measure dry ingredients into a gallon sized Zip Lock type bag, close, and shake well to mix.
- Generously coat the drumsticks with the milk-egg mixture, and place them in the bag of seasonings. (I recommend doing 3 at a time) Then shake the bag until well coated.
- Drop into deep fryer and allow to cook 15 minutes. (Fry no more than 9 at a time -- and if cooking 9, go 18-22 min, eyeball 'em) When the drumsticks are done, they will be a dark golden brown.
- Remove crispy chicken and drain on a paper towel lined plate. CAUTION! They will be very HOT, so allow them to cool 5-8 minutes before serving.
- Note: You can remove the skin for "skinless crispy chicken" if you prefer.
- Note 2: Try this coating recipe and cooking method with CHICKEN TENDERS. Just cut up boneless breasts into bite sized pieces, coat with milk-egg/seasoning and deep fry.
- Note 3: You can also use this coating and cooking method for wings, thighs, breasts etc. Just be sure to coat well and adjust cooking time for the different sizes of chicken.
Nutrition Facts : Calories 466.6, Fat 20.9, SaturatedFat 6.3, Cholesterol 183.8, Sodium 2545.7, Carbohydrate 19.7, Fiber 0.9, Sugar 0.8, Protein 46.5
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