Best Crunchy Coating Happy Family Fried Chicken Recipes

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CRUNCHY BAKED "FRIED" CHICKEN



Crunchy Baked

Make and share this Crunchy Baked "fried" Chicken recipe from Food.com.

Provided by SuzieQue

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1/2 cup milk
1/2 cup butter, melted
3 lbs chicken pieces (1 whole chicken, cut up or whatever pieces you prefer)

Steps:

  • Combine first 5 ingredients.
  • Dip chicken pieces in milk.
  • Then roll in cornmeal mixture.
  • Place in a well greased 13x9 pan.
  • Drizzle the butter over chicken.
  • Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
  • Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
  • I use seasoned salt- about 3 Tbls.
  • in a bowl of water big enough to hold chicken.
  • Be sure to dry the chicken before using.

Nutrition Facts : Calories 781.4, Fat 56.1, SaturatedFat 24.3, Cholesterol 220.5, Sodium 1245.7, Carbohydrate 25.3, Fiber 1.7, Sugar 0.2, Protein 42.7

FRIED CHICKEN COATING



Fried Chicken Coating image

Eileen Frank relies on this made-in-minutes mixture to cook up a down-home chicken dinner. "We think this flavorful coating tastes a lot like the one at a well-known chicken restaurant chain," she writes form Castor, Alberta.

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings per batch.

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup paprika
2 tablespoons salt
2 tablespoons pepper
1 tablespoon ground mustard
1 tablespoon dried thyme
1 teaspoon ground ginger
1/2 teaspoon dried oregano
ADDITIONAL INGREDIENTS:
2 eggs
1/2 cup milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
canola oil

Steps:

  • In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 3 batches (2-1/2 cups total)., To prepare chicken: Place about 3/4 cup of coating in a large resealable plastic bag. In a shallow bowl, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated. , In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.

Nutrition Facts : Calories 515 calories, Fat 25g fat (7g saturated fat), Cholesterol 242mg cholesterol, Sodium 1341mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 49g protein.

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

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

4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

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.

CHESAPEAKE BAY STYLE CHICKEN



Chesapeake Bay Style Chicken image

Southern Maryland style Fried Chicken. I've used John Shields recipe for fried chicken for "Special Occasions" for many years now. The recipe requires marinating, then flouring and finally frying. I usually cook for a family of ten so this is a large recipe for a crowd.

Provided by cookie_mum

Categories     < 4 Hours

Time 2h

Yield 20 pieces of chicken, 10-12 serving(s)

Number Of Ingredients 12

8 -10 lbs , wings and thighs.. (or any part you like)
2 cups all-purpose flour (I used un-bleached mostly)
1/4 cup cornmeal or 1/4 cup breadcrumbs
buttermilk to cover the chicken
6 garlic cloves, opened (or more)
3 tablespoons Old Bay Seasoning
1 tablespoon paprika
1 teaspoon cinnamon
1 teaspoon cayenne pepper or 1 teaspoon about 10 splashes of good hot sauce
1 teaspoon peppercorn
2 tablespoons salt (or more)
1 cup oil

Steps:

  • 1.Wash and pat your chicken dry
  • 2.Combine your spices( except the pepper corns), season and Rub most of it on the chicken. I usually set aside 3-4 Tablespoons to go into the flour before I season the chicken.
  • 3.Place the chicken in a large bowl if you haven't already and cover with buttermilk and drop in your garlic, pepper corns and your hot sauce if you're using it.
  • 4. Cover and place in the frig. for 1-2 hours or overnight is best.
  • 5. When the chicken is finished marinating. Get your flour and breadcrumbs mixed with some of the reserved seasoning -- taste for saltiness. If you want add just another teaspoon of salt.
  • 6. Heat up you oil to 375 degrees -- you'll know it's there when an old piece of bread gets crisp within seconds of hitting the oil.
  • 7. Begin Taking your chicken from the marinade, letting the most of it run off and begin dropping the chicken into the flour mixture.I use a large paper bag for this most of the time. Set aside on a plate until your oil is ready. once it's ready.
  • 8.Get out your tongs and start placing the biggest pieces first and let them fry up to an amber brown.
  • 9. This recipe has a lot of spices in it and it cooks up darker than other recipes -- fast. so keep your oil at a steady temperature. If you notice the chicken getting dark too fast lower the temperature -- wait a few and start again.

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