CRISPY FRIED CHICKEN
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
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
CRISPY CRUNCHY FRIED CHICKEN
Get ready for a fight, 'cause our Crispy Crunchy Fried Chicken is so good you'll be battling for the last chicken leg. There's nothing better than crispy, seasoned chicken skin and juicy, succulent meat. Mhmm, is your mouth watering yet?
Provided by Ginsburg Enterprises
Categories Chicken
Number Of Ingredients 8
Steps:
- Place chicken in a large bowl of ice water and let sit 30 minutes.
- In a second large bowl, combine baking mix, garlic powder, salt, and pepper; mix well. In a third large bowl, mix buttermilk and hot sauce.
- Remove chicken from water, shaking off excess water, and dip in seasoned baking mix then into buttermilk mixture, and again in seasoned baking mix, coating completely each time.
- In a large deep skillet, heat oil over medium-low heat until hot but not smoking. Fry coated chicken in batches for 10 to 12 minutes per side until golden and no pink remains. drain on a paper towel-lined platter. Serve immediately.
CHRIS'S CRISPY, CRUNCHY FRIED CHICKEN
To keep the chicken from becoming too dry, Chris Kimball, author of "The Yellow Farmhouse Cookbook" brines the meat in heavily salted water for a few hours before cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.
- In a medium bowl, mix together flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk eggs, then whisk in buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a rimmed baking sheet, and place in the refrigerator for at least 1 hour, but preferably 2 hours, to set.
- Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.
- When oil reaches 365 degrees (if you don't have a thermometer, wait until the oil starts to smoke -- very hot oil is fine for this recipe), arrange chicken pieces in the pan, skin side down, and cover. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace -- not too rapidly and not too slowly (medium to medium-high heat is best, depending on the heat conductivity of your pan). Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack.
- Remove the fried chicken to cleaned wire rack set over a rimmed baking sheet. Let drain for 5 minutes, and serve.
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
CRISPY FRIED CHICKEN
Steps:
- Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
- Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.
- Combine all ingredients thoroughly.
CRISPY FRIED CHICKEN
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! -Jeanne Schnitzler, Lima, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.
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