Best Great All American Fried Chicken Recipes

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CHEF JOHN'S BUTTERMILK FRIED CHICKEN



Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Steps:

  • Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  • Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  • Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  • Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  • Turn chicken pieces and cook for another 10-15 minutes.
  • Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

ALL AMERICAN FRIED CHICKEN



All American Fried Chicken image

This awesome recipe comes from dLife.com Source: Chef Franklin Becker *Boneless chicken breast coated in pecans & lightly fried. *Nutrition Facts: *Makes 4 servings *Amount Per Serving: *Calories 338.1 *Total Carbs 2.4 g *Dietary Fiber 1.4 g *Sugars 0.9 g *Total Fat 20.5 g *Saturated Fat 2.2 g *Unsaturated Fat 18.3...

Provided by penny jordan

Categories     Chicken

Time 25m

Number Of Ingredients 7

1 ingredients: 16 oz boneless skinless chicken breasts , butterflied and lightly pounded (4-4 oz. pieces)
1/2 cup chopped pecans , divided, 1/4 cup finely ground and 1/4 cup coarsely ground (i used walnuts)
1 eggs , beaten
4 egg whites , beaten
2 pinch black pepper , freshly ground, to taste
2 pinch salt , to taste (optional)
2 tbsp safflower oil (oil for frying)- (i used canola oil)

Steps:

  • 1. Season the chicken with salt (optional) and freshly ground black pepper. Combine the eggs and egg whites in a bowl. Dip the chicken into the finely chopped nuts and coat. Next, dip the chicken into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly. Fry the chicken on medium heat until golden brown, approximately 4 minutes per side. When removing the chicken, handle with care, and place on a paper towel to drain excess oil. Season with salt (optional) and pepper to taste, and serve. Additional Information: Filberts or blanched almonds can be substituted for the pecans. (I used walnuts).

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY



American Buttermilk Fried Chicken Recipe by Tasty image

Here's what you need: chicken drumsticks, chicken thighs, salt, pepper, oregano, paprika, white pepper, garlic powder, buttermilk, all-purpose flour, salt, pepper, paprika, garlic powder, cayenne pepper, oil

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 16

3 chicken drumsticks, bone-in
3 chicken thighs
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
oil, for frying

Steps:

  • Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
  • Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
  • Heat oil in a skillet over high heat to about 350°F.
  • Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
  • Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
  • Enjoy!

Nutrition Facts : Calories 807 calories, Carbohydrate 82 grams, Fat 24 grams, Fiber 3 grams, Protein 59 grams, Sugar 8 grams

GREAT ALL-AMERICAN FRIED CHICKEN



Great All-American Fried Chicken image

My recipe for a real crowd-pleasing fried chicken made with corn flour (masa harina). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     Chicken

Time P1DT2h

Yield 6 serving(s)

Number Of Ingredients 13

8 -16 assorted skin-on frying chicken
salt & freshly ground black pepper
1 2/3 cups all-purpose flour
1/4 cup cornstarch
2 tablespoons fine cornflour (or masa harina flour)
2 tablespoons seasoning salt (Lawry's, no exceptions!)
1 tablespoon ground black pepper
1 3/4 teaspoons poultry seasoning (McCormick, no exceptions!)
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
4 beaten eggs
peanut oil

Steps:

  • NOTE: USE ONLY LAWRY'S SEASONED SALT, OR PREPARE MY Recipe #425753. TO MAKE CORNFLOUR, FINELY GRIND CORN MEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER TO YIELD 2 TABLESPOONS.
  • MODERATELY season chicken with salt and freshly ground pepper; RUB seasoning well into chicken.
  • IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended.
  • IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading.
  • ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
  • CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
  • FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil.
  • MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
  • REHEAT chicken before serving, on grill-inserted broiler pan(s) in a preheated oven until warmed (keep oven temperature at 170°F (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point).
  • SERVE and enjoy!

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