SKILLET FRIED CHICKEN
Unlike most fried chicken recipes I have tried, this Skillet Fried Chicken recipe creates a nice crunchy crust and very moist, tender meat. Not an easy combination to achieve.
Provided by Flavorite
Categories Entree,Dinner
Time 1h35m
Number Of Ingredients 12
Steps:
- Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.
- Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.
- Pour oil into a 10"-12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
- Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1-2 minutes and adjusting heat to maintain a steady temperature of 300°-325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
- Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
- Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.
CHARLES' COUNTRY PAN FRIED CHICKEN
Steps:
- In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
- Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
- Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.
SIMPLE PAN-FRIED CHICKEN BREASTS
This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.
Provided by WaterMelon
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
- Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
- Heat a skillet over med-high heat, and add olive oil.
- When pan is sufficiently heated, sear chicken breasts over high heat.
- Allow about 2 minutes (until lightly browned) before turning to other side.
- Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
- Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
- Personally I love this with fried rice too.
IRON-SKILLET FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour.
- Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot.
ITALIAN PAN-FRIED CHICKEN
I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.
Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
SKILLET FRIED CHICKEN BREAST (LOWER FAT)
The chicken is not deep fried and is made using boneless skinless breasts which makes this a lower fat dish, also you may omit pounding the chicken but cooking time will need to be increased slightly, you may adjust seasonings to suit taste --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 27m
Yield 6 chicken breasts
Number Of Ingredients 12
Steps:
- Crush the crackers in a food processor until coarse crumbs form.
- Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture.
- In a bowl whisk the egg then add in milk; mix/whisk to combine.
- Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin).
- Heat 1/4 cup oil in a heavy skillet over medium heat.
- Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat.
- Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.
Nutrition Facts : Calories 310.2, Fat 14.4, SaturatedFat 2.5, Cholesterol 107, Sodium 322.4, Carbohydrate 15.2, Fiber 0.7, Sugar 1, Protein 28.4
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SKILLET-FRIED CHICKEN | RACHAEL RAY IN SEASON
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Total Time 25 mins
- In a medium saucepan, bring 4 cups water, the brown sugar, worcestershire, hot sauce, 2 tbsp. salt and 1 tbsp. pepper to a simmer over medium-high heat, stirring, until the sugar dissolves. Transfer to a large, heatproof bowl and let cool to room temperature. Add the chicken (make sure it's submerged completely) and refrigerate for at least 3 hours or overnight. Remove the chicken from the brine and pat dry.
- In a bowl, whisk the flour, cayenne, garlic powder, baking powder, paprika, 2 tsp. salt and 1 tsp. pepper. In another bowl, whisk 1 1/2 cups water, the egg and 1 tbsp. oil. Slowly whisk the flour mixture into the liquid mixture.
- In a large (10- to 12-inch) cast-iron skillet, heat the remaining 3 cups oil until it registers 325° on an instant-read thermometer. Working with half of the chicken, dip each piece into the batter, let the excess drip off, then add to the skillet (the chicken won't be entirely submerged in the oil). Fry, turning once, until the chicken is deep golden-brown, 12 to 14 minutes. Transfer to paper towels to drain. Increase the heat, if necessary, to bring the oil back to 325°. Batter and fry the remaining chicken, then transfer to paper towels to drain.
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- Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.
- Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.
- Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
- Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
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- In a large, shallow bowl, toss the flour with the salt, pepper and paprika. Dredge the chicken pieces in the flour and arrange them without touching on a baking sheet. Refrigerate for 3 to 4 hours.
- In each of 2 large cast-iron skillets, heat 1/2 inch of oil until shimmering. Fry the chicken pieces, skin side up, over moderately high heat, turning often, until golden brown and crisp, 25 to 30 minutes; reduce the heat to moderately low to keep the chicken at a steady sizzle. Transfer the chicken to a rack set over a sheet pan to drain, then serve hot with lemon wedges.
- Wine Recommendation: This juicy, lemon-accented chicken can be dramatically set off with a lighter Sauternes from the Barsac appellation, such as the 1989 Château Coutet or the 1988 Château Doisy Daëne.
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