Best Fried Chicken Little House On The Prairie Recipes

Melissa's Old Fashioned Fried Chicken image

Provided by Karen Feinen

Categories Chicken

Time 40m

Number Of Ingredients 5

1 fryer chicken (cut up)
cooking oil, enough to fill a large frying pan 1/2 inch
1 c all purpose four (add more if needed to coat chicken)
3 Tbsp old bay seasoning
salt and pepper to taste

Steps:

1. Combine flour, old bay, salt and pepper in a large zip.lock bag, close bag and shake until ingredients are mixed.
2. Drop in chicken pieces, seal bag and shake until pieces are evenly coated. (Alternately, you may also combine dry ingredients with a fork in a pie plate or a similar shallow container, and dredge chicken pieces in the flour mixture to coat.)
3. Heat oil in frying pan over high heat until a drop of water sizzles.Take chicken pieces and place them in the pan, skin side down. COVER, reduce heat to Med./High and cook for 15 minutes.
4. Remove lid, turn chicken over and cook for 15 more minutes. (if chicken is not browning enough increase heat to High for last 15 minutes)
5. When chicken is done, drain on paper towels. Serve immediately or keep warm in 190 degree oven.

Cinnamon Chicken image

Provided by HeatherFeather

Categories Poultry

Time P1DT1h

Yield 4-8 serving(s)

Number Of Ingredients 10

1 1/2 cups apple juice (or half juice and half sherry wine)
1/4 cup honey
1/4 cup lemon juice, freshly squeezed
1 tablespoon garlic, minced
1 teaspoon cinnamon
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
3 lbs chicken pieces (8 pieces total)
2 tablespoons canola oil, approximately
1 lemon, for garnish, cut into wedges

Steps:

Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
Place chicken in the roasting pan and pour the reduced marinade on top.
Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
Skim fat from the pan juices and serve juices as a dipping sauce if you like.
Garnish with lemon wedges.

Cinnamon Fried Chicken image

Provided by Bonnie Beck

Categories Chicken

Time 1h

Number Of Ingredients 9

1/2 tsp poultry seasoning
3/4 Tbsp sea salt
3/4 Tbsp freshly ground pepper
1 Tbsp freshly ground cinnamon
1 tsp paprika, sweet mild
3 organic egg whites, slightly beaten with a little water
1 1/2 c flour
1 organic cut up chicken
crisco or a good cooking oil

Steps:

1. Wash your chicken and set it aside to drain.
2. Mix the flour and spices together.
3. Heat a frying pan with the crisco or oil on low to medium heat.
4. Dip your chicken in cold water and shake the excess off. Place in the egg whites to coat. Shake off excess egg white. Roll the chicken to coat all sided, shake off excess and place on rack to dry slightly.
5. Place your chicken in the hot oil carefully and brown on all sides. Lower heat and cook uncovered until done..about 45 minutes. Sometimes I don't want a crispy chicken, so I leave te lid a jar.
6. When the chicken is done. Drain all the fat and return 2-3 tablespoons of fat to the frying pan. Add the same amount of flour and stir to make a Roux. Add milk to make a gravy and cook to the thickness you like. If it's too thick add a little more milk. Sorry folks forgot to say, you serve this in the gravy.