Southern Fried Chicken Cutlets With Black Pepper Honey Recipes

HONEY FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
• In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet.
• In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Whisk to combine the dredge.
• Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate.
• Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer to the rack, then drizzle with honey and serve.

SIMPLE FRIED CHICKEN BREAST CUTLETS

Steps:

• Gather the ingredients.
• In a large bowl, whisk the egg, milk, and hot sauce together.
• In a wide, shallow bowl, combine the flour, Cajun seasoning, salt, and pepper.
• In a large, heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F/180 C/Gas Mark 4. Preheat the oven to 200 F if you are not serving the chicken cutlets immediately or if you are doubling the recipe and are cooking in batches.
• When the oil is hot , dip a chicken cutlet in the egg and milk mixture, coating both sides. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Adjust the heat as needed if the oil gets too cold or hot. Repeat with the remaining pieces.
• Fry the chicken for about 3 to 5 minutes on each side, until browned and cooked through.
• Drain the chicken on layers of paper towels or brown paper bags. Once the oil returns to temperature, repeat with the remaining cutlets.
• Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer. Enjoy.

FRIED CHICKEN WITH ANCHO HONEY

Steps:

• Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
• Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
• Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.
• Whisk all ingredients together in a bowl. Season with salt, to taste.

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• Place crackers in a resealable bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.
• Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.

OLD-FASHIONED CHICKEN CUTLETS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.
• Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.
• Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.
• Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.
• Place flour in a shallow dish.
• Beat eggs with 1 tablespoon olive oil in a separate shallow dish.
• Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.
• Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
• Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
• Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
• Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
• Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
• Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
• Drizzle the chicken with honey, then serve.
• Enjoy!

SOUTHERN FRIED CHICKEN CUTLETS WITH BLACK-PEPPER HONEY

Steps:

• Halve chicken breasts crosswise so you have 8 cutlets. Place each cutlet between two pieces of plastic wrap and gently pound thicker areas to uniform thickness. Season cutlets on both sides with salt and pepper.
• In a large, nonreactive bowl combine buttermilk, mustard, about 1/2 teaspoon salt, a pinch of black pepper,and several dashes of hot sauce; mix well. Place chicken cutlets in buttermilk mixture, stirring to coat each piece. Place in refrigerator and marinate 10 minutes.
• Meanwhile, heat oven to 200 degrees and place a rack on a rimmed baking sheet. Pour enough oil into a 12-inch, heavy-bottomed skillet (preferably cast iron) to measure about 3/4-inch deep and begin heating over medium high.
• In a shallow dish, combine flour, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper.
• In a separate small bowl, combine honey and 1/2 teaspoon finely ground black pepper; set aside.
• When oil reaches 360 degrees, remove 4 chicken cutlets from buttermilk marinade and coat well in seasoned flour mixture. Carefully place cutlets in hot oil and cook, turning once until they are dark golden brown on both sides and just cooked through, about 6 minutes total. Use a slotted spatula to remove finished cutlets to rimmed baking sheet to drain; sprinkle with salt. Keep finished cutlets warm in the oven. Repeat frying process with remaining cutlets. Serve finished cutlets drizzled with black-pepper honey.

SMOTHERED SOUTHERN FRIED CHICKEN

Steps:

• Wash the chicken pieces and pat it dry with paper towel.
• Heat the oil to 365 degrees for frying the chicken. Salt and pepper the chicken.
• Mix the flour, salt, pepper and garlic powder together.
• When the oil is hot, roll the chicken pieces in the flour and place into the skillet. Cook 3 to 4 pieces at a time on both sides until golden brown and almost done. Drain the chicken on paper towel and place into a baking dish and set aside until the rest of the chicken is done.
• To prepare the gravy, on medium heat, preferably in the same skillet, & if necessary, spoon out some of the oil, leaving 8 tablespoons of the oil in the skillet. Stir in the flour and cook, stirring constantly, for about 2 to 3 minutes.
• Add the water and stir until boiling. Salt and pepper to taste. The gravy will be kind of thin, but it will thicken.
• Return the chicken to the skillet of gravy. Cover with a splatter screen and simmer for 30 to 45 minutes until gravy is thickened and the chicken is smothered and fork tender.

SOUTHERN FRIED CRACKER CHICKEN

Steps:

• Pour buttermilk over chicken in shallow dish; cover and refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
• Add chicken to combined cracker crumbs, flour and red pepper in shallow dish, turning to evenly coat all sides.
• Heat oil in large saucepan to 350°F. Add half the chicken; cook 15 min. or until chicken is done (165°F). Remove from oil; drain on paper towels. Repeat with remaining chicken.