Simmered And Deep Fried Chicken Recipes

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ADOBO-FRIED CHICKEN



Adobo-Fried Chicken image

This chicken is simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippines before it is dunked in buttermilk, then breaded and fried. Make the dipping sauce and refrigerate it before you simmer the meat, so you can dig in as soon as the fried chicken has drained and cooled. A well-seasoned cast-iron pan and a splatter screen will help to keep your chicken crispy and your stovetop clean.

Provided by Julia Moskin

Categories     dinner, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 20

3 tablespoons fresh lemon juice
2 tablespoons maple syrup
2 tablespoons fish sauce
1 tablespoon soy sauce
2 fresh Thai bird or habanero chiles, thinly sliced
2 1/2 cups distilled white vinegar
3 garlic cloves, finely minced
4 bay leaves
1 1/2 teaspoons black peppercorns
1 teaspoon sugar
1/4 cup soy sauce
1/2 teaspoon red pepper flakes
1 teaspoon salt
2 pounds chicken pieces with skin, thighs and/or drumsticks, plus wings if desired (do not use breasts)
Salt
2 cups buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon black pepper
About 8 cups peanut oil

Steps:

  • Make the dipping sauce: Combine all the ingredients with 3/4 cup water in a small bowl. Cover and refrigerate until ready to use.
  • Make the broth: In a large pot with a tight lid, combine all the ingredients with 1 1/2 cups water, or enough to barely cover chicken. Cover and bring to a simmer over medium heat. Simmer for 5 minutes, then turn heat down as low as it will go.
  • Arrange chicken pieces on a work surface and season with salt. Add to broth, cover and poach for 15 minutes, turning once halfway through. Make sure liquid does not get hotter than a gentle simmer.
  • Turn off heat and allow chicken to cool in the liquid about 20 minutes. Transfer chicken to a plate lined with paper towels. Pat dry. Discard broth.
  • Pour buttermilk into a large shallow bowl. In a sealable plastic bag, combine the flour, 1 teaspoon salt, the paprika and the pepper. Working a few pieces at a time, dip chicken in buttermilk, shake off any excess liquid, then drop into bag with flour mixture. Seal bag and turn to coat pieces. Remove pieces from bag, shake off any excess flour and transfer to a large plate. Let stand at room temperature for 15 minutes.
  • Meanwhile, pour oil into a large, deep cast-iron skillet fitted with a deep-frying thermometer until it comes just halfway up the sides. Heat oil to 365 degrees. Cook chicken pieces 3 or 4 at a time for 8 to 10 minutes, turning every minute or so, depending on how thick the pieces are; wings will cook faster and drumsticks will take longest. Be sure to keep oil temperature between 350 and 365 degrees. The chicken is cooked when internal temperature reaches at least 165 degrees.
  • Using tongs, lift chicken out of oil and drain on paper towels. Let cool for at least 15 minutes (chicken should still be hot, but not scorching). Season again with a little salt and transfer to a platter. Serve hot, with the dipping sauce.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 47 grams, Carbohydrate 20 grams, Fat 64 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 13 grams, Sodium 679 milligrams, Sugar 7 grams, TransFat 0 grams

FRIED CHICKEN



Fried Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10h

Yield 4 servings

Number Of Ingredients 10

2 fryer chickens, each cut into 8 pieces
4 1/4 cups buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt, such as Lawry's
2 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground dried thyme
1 teaspoon cayenne pepper, plus more for seasoning
1/4 cup milk
Canola or vegetable oil, for frying

Steps:

  • Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
  • When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
  • In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
  • In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
  • Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
  • Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
  • Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
  • Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
  • Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)

CHICKEN FRIED CHICKEN WITH WHITE GRAVY



Chicken Fried Chicken with White Gravy image

A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 3/4 cups all-purpose flour
3/4 cup cornstarch
2 teaspoons paprika
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/4 cups buttermilk
1 tablespoon hot sauce
1 large egg
Canola, vegetable or peanut oil, for frying
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
Kosher salt and freshly ground black pepper
1/2 teaspoon apple cider vinegar

Steps:

  • Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
  • Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
  • Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
  • Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
  • For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
  • Serve the chicken fried chicken topped with the white gravy.

KENTUCKY DEEP FRYER FRIED CHICKEN RECIPE



Kentucky Deep Fryer Fried Chicken Recipe image

Adapted from a recipe found on the internet and made in my vintage sunbeam fryer/cooker. This is awesome! For the chicken pieces, make sure that they are not too big: whole drumstick, whole thigh, but the breast part should be chopped into two. Its also helpful to use the fryer cover-it helps the meat cook through properly.

Provided by petlover

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
4 tablespoons paprika
1 teaspoon ground ginger
1 tablespoon dry mustard
1 tablespoon black pepper
2 teaspoons garlic salt
1 tablespoon celery salt
8 chicken pieces
2 beaten eggs
1 cup breadcrumbs
peanut oil

Steps:

  • Pre heat oil in deep fryer to 350°F.
  • Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
  • Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
  • Roll them in the spicy flour mixture.
  • Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
  • Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
  • Drain on racks for 5 minutes.

Nutrition Facts : Calories 816.5, Fat 11.9, SaturatedFat 2.8, Cholesterol 186, Sodium 1062.6, Carbohydrate 148, Fiber 12.3, Sugar 5.6, Protein 30.1

SIMMERED CHICKEN



Simmered Chicken image

Make and share this Simmered Chicken recipe from Food.com.

Provided by DrGaellon

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
2 tablespoons butter
1 (3 lb) broiler-fryer chickens, cut in pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup dry white wine (or more broth)
1 1/2 tablespoons flour
1/2 lb medium egg noodles
parsley

Steps:

  • Melt butter in vegetable oil in a large skillet. Brown chicken on all sides.
  • Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside.
  • Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly.
  • Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.

Nutrition Facts : Calories 962.2, Fat 65.2, SaturatedFat 19.5, Cholesterol 287.1, Sodium 960.5, Carbohydrate 17.6, Fiber 0.9, Sugar 0.6, Protein 66.9

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