Best Bettys Derby Fried Chicken Recipes

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OVEN-FRIED CHICKEN



Oven-Fried Chicken image

Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 6

1/4 cup butter
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken

Steps:

  • Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
  • In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
  • Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g

SPICY FRIED CHICKEN BITES WITH DERBY DIP



Spicy Fried Chicken Bites with Derby Dip image

Provided by Brian Boitano

Categories     appetizer

Time 2h43m

Yield 6 servings

Number Of Ingredients 14

4 strips bacon
1 1/2 pounds boneless skinless chicken
2 cups buttermilk
2 tablespoons hot sauce
2 1/2 cups all-purpose flour
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 cups canola oil
3/4 cup sour cream
1 tablespoon mayonnaise
1/4 cup blue cheese, room temperature, cut into small pieces

Steps:

  • Preheat oven to 375 degrees F.
  • Put the bacon onto a baking sheet and bake until crisp about 12 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat. Once the bacon is cool enough to handle, chop into small pieces.
  • Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.
  • In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.
  • Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a sheet pan lined with paper towels.
  • In a medium bowl stir together the sour cream, mayonnaise and blue cheese. Stir in the crumbled bacon.
  • Serve the chicken with the Derby Dip on the side.

SKILLET-FRIED CHICKEN



Skillet-Fried Chicken image

To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 6

1/2 cup Gold Medal™ all-purpose flour
1 tablespoon paprika
1 1/2 teaspoons salt
1/2 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken
Vegetable oil

Steps:

  • In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
  • In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
  • Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

KAREN'S FRIED CHICKEN



Karen's Fried Chicken image

This is the best fried chicken! I make this all the time now. My neighbor came for dinner and now asks that I fry his chicken up for him when he's got the cravin. This is one of my more well known things I cook. I hope you enjoy. Prep time does not include the time for seasoning.

Provided by kzbhansen

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Lawry's Seasoned Salt
garlic powder
pepper
3 eggs
1/3 cup water
3 cups self rising flour
oil (for frying) or vegetable shortening (for frying)
2 -3 lbs chicken pieces, skin on (I usually use thighs)

Steps:

  • Season the chicken with a small amount of garlic powder.
  • Generously season with lawrys seasoning salt.
  • Season with pepper to taste.
  • Let sit in the fridge while seasoning for about 4 hours.
  • Beat eggs with water.
  • Put flour in large plate.
  • Dip the chicken in the egg mixture making sure to get it nice and wet.
  • Dip into flour and coat really well to cover all of the chicken.
  • Fry chicken in hot oil until golden brown and crispy and until juices are running clear.
  • Serve Hot.
  • Reheat leftovers at 350 for about 10 minutes.
  • This chicken is great cold too for picnics!

PARMESAN OVEN-FRIED CHICKEN



Parmesan Oven-Fried Chicken image

The winning combination of Bisquick mix and parmesan cheese result in a succulent chicken dinner that can be oven-ready any day of the week.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 8

1 tablespoon butter
1/2 cup grated Parmesan cheese
1/3 cup original all-purpose baking mix
1 1/2 teaspoons paprika
1 teaspoon Italian seasoning, if desired
1 teaspoon salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 lb)

Steps:

  • Heat oven to 425°F. In 13 x 9-inch pan, melt butter in oven.
  • In shallow dish, stir together cheese, baking mix, paprika, Italian seasoning, salt and pepper. Coat chicken with mixture. Place chicken, skin side down, over butter in hot pan.
  • Bake uncovered 35 minutes. Turn chicken; bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 80 mg, Fiber 0 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 0 g, TransFat 1 g

BAKESALE BETTY'S FRIED CHICKEN SANDWICH



Bakesale Betty's Fried Chicken Sandwich image

From one of my favorite restaurants in Oakland. Grabbed this recipe from muffintop's blog when I got a hankering. Also made this sandwich using fried tilapia. Still good but I found that all I really wanted to eat was the coleslaw filling. Hope you have an appetite cause this is one huge sandwich.

Provided by ITsyBItsy

Categories     Lunch/Snacks

Time 1h45m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 19

4 boneless skinless chicken breasts, about 6 ounces each
kosher salt
1 quart buttermilk
1 tablespoon Dijon mustard (Edmond Fallot Dijon mustard is what Betty uses)
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil (Bariani extra virgin olive oil is what Betty uses)
1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise (I've used a green bell pepper instead and it's still wonderful)
1/4 cup parsley, chopped
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
kosher salt
1 lb all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon kosher salt (or more to taste)
1 1/2 teaspoons fresh ground pepper
2 quarts vegetable oil, for frying
4 rolls, sliced lengthwise (Betty uses Acme Bakery torpedo rolls)

Steps:

  • Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
  • For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
  • For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
  • To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.
  • In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.
  • When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
  • For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
  • Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.

Nutrition Facts : Calories 4967.6, Fat 472.4, SaturatedFat 62.8, Cholesterol 85.3, Sodium 2959.4, Carbohydrate 139.2, Fiber 8.5, Sugar 17.9, Protein 52.8

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

  • Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
  • Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
  • Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

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