Best Debs Friend Phyllis Chicken Recipes

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DEB'S CHICKEN SALAD



Deb's Chicken Salad image

My family really likes this on hot summer days. We think that the tart, sharp, salty, and sweet flavors teamed with the juicy/crunchy bits of cucumber and apple is amazing. Keep salad chilled until serving. Serve over mixed greens.

Provided by Deb Dorsey Constantineau

Categories     Salad

Time 40m

Yield 4

Number Of Ingredients 13

2 cups diced cooked chicken
4 cooked bacon strips, crumbled
½ cucumber, peeled and diced
½ cup thinly sliced celery
¼ cup chopped Granny Smith apple
¾ cup olive oil mayonnaise
¼ cup reduced-fat crumbled blue cheese
2 tablespoons finely chopped sweet onion (such as Vidalia®)
1 tablespoon dried basil
1 teaspoon lemon juice
½ teaspoon minced fresh ginger root
1 dash Worcestershire sauce
salt and ground black pepper to taste

Steps:

  • Mix chicken, bacon, cucumber, celery, and apple in a large bowl.
  • Whisk mayonnaise, blue cheese, sweet onion, basil, lemon juice, ginger, Worcestershire sauce, salt, and pepper together in a bowl; pour over the chicken mixture and toss to coat.
  • Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

Nutrition Facts : Calories 527.6 calories, Carbohydrate 4.8 g, Cholesterol 85.9 mg, Fat 44.6 g, Fiber 1.2 g, Protein 26.6 g, SaturatedFat 9.1 g, Sodium 683.8 mg, Sugar 1.8 g

THE BEST FRIED CHICKEN



The Best Fried Chicken image

To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

One 3 1/2- to 4-pound whole chicken (or 3 1/2 to 4 pounds assorted chicken pieces)
Kosher salt
4 teaspoons light brown sugar
1 teaspoon baking powder
3 cups all-purpose flour
2/3 cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet Hungarian paprika
2 teaspoons cayenne pepper
2 cups buttermilk
1/2 cup hot sauce, such as Frank's
2 large eggs, beaten
Vegetable oil, for frying (about 8 cups)

Steps:

  • Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
  • Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
  • Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
  • Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

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

DEB'S FRIEND PHYLLIS' CHICKEN



Deb's Friend Phyllis' Chicken image

Debbie said this was great and I don't want to lose it. It has balsamic and soy sauce and onions and scallions...

Provided by Oolala

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts, skinless, boneless
1/2 onion, chopped
1/2-1 cup flour, for dredging
2 tablespoons garlic, chopped
3 -4 tablespoons olive oil
2 tablespoons soy sauce
1/3 cup balsamic vinegar
1 cup chicken broth
3 -4 scallions, chopped, for garnish

Steps:

  • On medium heat, saute the onions in the olive oil.
  • Dredge the chicken in the flour and saute in the pan with the onions and add the garlic and brown.
  • Add the vinegar and scrape pan to incorporate the bits and let it bubble, then lower the heat to a simmer.
  • Add the soy sauce and the broth and cover; continue to simmer about 30 minutes and garnish with scallions when serving.

Nutrition Facts : Calories 426.4, Fat 24.1, SaturatedFat 5.4, Cholesterol 92.8, Sodium 788.3, Carbohydrate 16.2, Fiber 1.1, Sugar 1.3, Protein 34.6

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