Best Juicy Fried Chicken Casserole Style Recipes

Unforgettable Chicken Casserole image

Provided by Chef mariajane

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 cups rotisserie chicken (skins removed)
1 cup cheddar cheese, grated
1/2 cup light sour cream
1 (10 3/4 ounce) can cream of chicken soup
2 cups celery, chopped
1/2 cup almonds, silvered
1/2 cup light mayonnaise
1 (14 ounce) can water chestnuts, drained and chopped
1 1/2 cups French fried onion rings

Steps:

Stir together first 8 ingredients.
Spoon into greased 9x13 baking dish.
Bake at 350F for 40 minutes.
Sprinkle 1 1/2 cups french fried onion rings over top and bake 5 more minutes or until bubbly around edges.
Let stand 10 minutes before serving.

Juicy Fried Chicken Casserole-Style image

Provided by Martha Price @karenella1

Categories Chicken

Number Of Ingredients 5

3 - 4 pound(s) chicken, cut in serving pieces
1/2 cup(s) flour
1 teaspoon(s) salt
1 teaspoon(s) pepper (or to taste)
4 tablespoon(s) butter (add more if needed)

Steps:

Pre-heat oven to 400 degrees.
Shake chicken pieces in paper bag containing flour, salt and pepper. Heat butter in large, heavy skillet, and when it sizzles brown chicken quickly on all sides, and transfer to large, shallow casserole.
Add 2-3 tablespoons of water to skillet, scrape out all of the glaze, and pour over the chicken. Cover and bake at 400 degrees for 30 to 35 minutes, or until chicken is tender. If you want a crisp crust, uncover chicken during the last 10 minutes.
If you want chicken gravy, drizzle chicken with 2 to 3 tablespoons of melted butter, along with a tablespoon or two of water, instead of pan drippings. Stir in 2 to 3 tablespoons of flour into pan drippings, stir to a smooth paste, then slowly stir in half-and-half (or milk or cream) til desired consistency. Simmer a few minutes, season to taste, and add a few drops of Worcestershire sauce.

Secret Ingredient Best Juicy Fried Chicken image

Provided by Kittencalrecipezazz

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts (can use 6 large skin-on chicken thighs or 3 chicken thighs and 3 drumsticks)
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup)
1 large egg
1/2 teaspoon seasoning salt (no more as the canned soup is salty enough)
10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)
10 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1 pinch cayenne pepper (to taste, adjust to suit heat level) (optional)

Steps:

In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe.
In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.
Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).
Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
Once the chicken is doughy test oil by dropping in a piece of the "dough" into it the oil is ready when it stars to fry immediately.
Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.
Drain on a rack.