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.
TRIPLE DIPPED FRIED CHICKEN
This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.
Provided by QUIRKYIQ
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
- Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
- Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 73.2 g, Cholesterol 167.9 mg, Fat 18.6 g, Fiber 3.2 g, Protein 42.4 g, SaturatedFat 5.2 g, Sodium 1840.1 mg, Sugar 0.4 g
REAL SOUTHERN FRIED CHICKEN
As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 580 calories, Fat 39g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
SUPER CRUNCH CHICKEN
Stuffing on the outside, not the inside, is the key to this tasty crowd-pleaser. Oven-baked breasts get a crunchy flavor-packed coating, courtesy of Stove Top Stuffing Mix.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Spread chicken with dressing.
- Mix stuffing mix and cheese in pie plate. Add chicken, 1 piece at a time; turn to evenly coat. Place on foil-covered baking sheet. Discard any leftover stuffing mixture.
- Bake 25 to 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 430, Fat 17 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 35 g
BATTER-DIPPED CRUNCHY FRIED CHICKEN
"365 Ways to Cook Chicken" and this is just one of them. Poaching cuts down on frying time later. I like to buy family packs of drumsticks and have them on hand over the weekend-makes for great snacking!
Provided by Julie Bs Hive
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken pieces in a large saucepan or flameproof casserole. Add 2 cups water, bay leaves, cloves, garlic, and celery seed. Cover and bring to a boil. Reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken from stock. Strain and reserve 1 1/3 cups of the stock. Refrigerate chicken for 15-20 minutes. Meanwhile, in a large saucepan or deep-fat fryer, heat all but 2 tablespoons vegetable oil over medium heat.
- In a large bowl, combine pancake mix, paprika, salt, pepper, 2 tablespoons vegetable oil, eggs, and reserved chicken stock. Generously coat each piece of chicken with batter.
- Fry chicken in batches without crowding 7-10 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.
Nutrition Facts : Calories 2036.8, Fat 197.8, SaturatedFat 30.9, Cholesterol 208.6, Sodium 633, Carbohydrate 24.2, Fiber 1.3, Sugar 0.1, Protein 43.6
SUPER-CRUNCHY "FRIED" CHICKEN
Make and share this Super-Crunchy "fried" Chicken recipe from Food.com.
Provided by queenbeatrice
Categories One Dish Meal
Time 35m
Yield 4 mains, 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, whisk buttermilk, egg whites and hot sauce until blended; add chicken pieces and turn to coat.
- Let marinate at room temperature.
- Preheat oven to 400 degrees Fahrenheit.
- Meanwhile, line a baking sheet with foil and coat with cooking spray.
- Combine cornflake crumbs, paprika, thyme, garlic powder and salt in a shallow dish.
- Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture.
- Place on prepared baking sheet.
- Lightly spray crumb coating with cooking spray.
- Bake 16 to 18 minutes, until browned on the outside, chicken is no longer pink in it's thickest part, and crumb coating is crusty.
Nutrition Facts : Calories 330.1, Fat 16.1, SaturatedFat 4.6, Cholesterol 109.7, Sodium 671, Carbohydrate 7.3, Fiber 0.7, Sugar 1.1, Protein 37.4
CRUNCHY FRIED CHICKEN
It's hard to beat the finger-licking goodness of crunchy fried chicken. Making it at home may seem out of reach, but this easy fried chicken recipe will have you changing your mind. Pieces of bone-in chicken are dredged in seasoned buttermilk and seasoned flour, then deep-fried to crispy perfection.
Provided by Mariam E.
Categories Main Dish
Time 30m
Number Of Ingredients 14
Steps:
- Pat dry the chicken pieces with a paper towel and keep it aside.
- In a shallow bowl, combine together flour, baking powder, baking soda, paprika, cayenne pepper, garlic powder, black pepper and salt.
- In another bowl, whisk together buttermilk, egg, hot sauce, salt and pepper.
- Dredge the chicken in the flour mixture first, then dip into the buttermilk mixture and then back into the flour mixture until the chicken is evenly coated with flour. Remove the excess flour and keep it on parchment paper. Repeat the same with the remaining chicken.
- Heat oil to deep fry the chicken. Once the oil is heated, gently add the chicken to the oil. Fry the chicken for 5-6 minutes by flipping in between until golden and crispy.
- Once done, transfer the chicken to a cooling rack lined with a paper towel to remove the excess oil.
- Sprinkle some parsley on top and serve the crispy fried chicken with ketchup and ranch on the sides.
Nutrition Facts : Calories 663 kcal, Carbohydrate 53 g, Protein 42 g, Fat 30 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 178 mg, Sodium 880 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 18 g, ServingSize 1 serving
CLASSIC SOUTHERN FRIED CHICKEN
Super crunchy, classic Southern fried chicken with a slightly salty, flavorful bite. The meat is tender and juicy, and the exterior is light and crispy. Take your time with this... let the soak happen overnight and cook in batches. Cook extra because who doesn't love cold fried chicken? Serve with mashed potatoes and coleslaw with soft rolls to create that perfect bite.
Provided by NicoleMcmom
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
- Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
- Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
- Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
- Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
- Serve immediately.
Nutrition Facts : Calories 695.4 calories, Carbohydrate 45.5 g, Cholesterol 141.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 50.1 g, SaturatedFat 7.7 g, Sodium 1558 mg, Sugar 6.3 g
SUPER CRUNCHY SPICY FRIED CHICKEN
Discover the secret to Super Crunchy Spicy Fried Chicken. You'll go nuts when you take your first bite of this crunch-tastic spicy fried chicken recipe.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix cracker crumbs, nuts, flour and red pepper in shallow dish. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat all sides of chicken. Dip in egg mixture, then coat again with crumb mixture. Gently shake off excess crumbs.
- Heat oil in large saucepan to 350°F. Add half the chicken; cook 5 min. Remove from oil; drain on wire rack placed on rimmed baking sheet. Repeat with remaining chicken.
- Bake 20 min. or until chicken is done (165°F).
Nutrition Facts : Calories 430, Fat 29 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 190 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
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- Melt the butter in a small skillet. Remove from burner and let cool for a few minutes. Then, whisk in the milk, 1 tbsp parsley and garlic salt. Wash and pat dry the chicken. Then, roll it in the butter mixture. Transfer chicken pieces to the resealable bag and shake until well-coated (do then all at once -- it's easiest). Place the chicken into the prepared pan. Spray lightly with cooking oil spray.
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