Best Millies Magnificent Fried Chicken Recipes

MILLIE PASQUINELLI'S FRIED CHICKEN

Steps:

• In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
• Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

KAREN'S FRIED CHICKEN

Steps:

• Season the chicken with a small amount of garlic powder.
• Generously season with lawrys seasoning salt.
• Season with pepper to taste.
• Let sit in the fridge while seasoning for about 4 hours.
• Beat eggs with water.
• Put flour in large plate.
• Dip the chicken in the egg mixture making sure to get it nice and wet.
• Dip into flour and coat really well to cover all of the chicken.
• Fry chicken in hot oil until golden brown and crispy and until juices are running clear.
• Serve Hot.
• Reheat leftovers at 350 for about 10 minutes.
• This chicken is great cold too for picnics!

MOM'S OLD FASHIONED FRIED CHICKEN

Steps:

• Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
• In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
• Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

BETTY'S DERBY FRIED CHICKEN

Steps:

• Combine first 6 ingredients in plastic bag.
• Shake it to mix and set aside.
• In a bowl, combine egg and milk; mix well.
• Skin chicken, if desired.
• Put 2 or 3 pieces of chicken in bag with flour.
• Shake well.
• Dip chicken in egg mixture, return to bag and shake again.
• Repeat with remaining chicken.
• Heat 1 inch of oil in a large skillet.
• Add chicken and fry 15 minutes or until golden brown, turning to brown both sides.
• Drain chicken on paper towels.

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

FRIED CHICKEN, ITALIAN STYLE, MILLIE'S

Steps:

• 1. Place chicken in a bag and pound it, so that the thickness is even. (about 1/4 inch thick or so)
• 2. In a shallow bowl (I like to use a pie plate) add the bread crumbs, Italian seasoning, salt, pepper, garlic & onion powder and crushed red pepper. Mix well
• 3. Put flour in another shallow bowl or plate. Next beat egg with the water in yet another shallow dish. Line them up, flour, egg wash then bread crumb mixture.
• 4. Add oil to skillet. Dip chicken in the flour, then egg wash and finally the bread crumbs.
• 5. If oil is hot, place chicken in skillet and fry for about 5 minutes each side or till completely cooked through. Drain on a rack or on a paper towel.

TIPSY CHICKEN

Steps:

• In pan over medium heat saute chicken in butter or oil.
• Add minced garlic stir in carefully, saute lightly.
• Stir in sherry, honey, lemon juice and salt.
• Simmer covered about 20 minutes or until tender and no pink showing.
• Add vegetables, cook to tender crisp or as you prefer.
• Place chicken on platter, arrange vegetables around chicken, spoon sauce over chicken.
• If you wish a thicker sauce boil sauce a few extra minutes.

CRUNCHY GLUTEN FREE FRIED CHICKEN

Steps:

• Mix together the milk, lemon juice, and hot wing sauce in a medium sized bowl. Add chicken and let marinate while preparing the flour mixture.
• Preheat about an inch of oil on medium high.
• Put the dry ingredients in a large zip lock bag and shake.
• Put 1 or 2 pieces of chicken at a time in bag and shake until well covered.
• When oil is hot, add 3 or 4 tenderloins at a time and cook until golden brown.
• Drain on paper towels. Use an oven-safe plate to keep the first batch warm in the oven on about 170 degrees.
• Serve with your favorite dipping sauces. I like the hot wing sauce and ranch.
• You could make a cream gravy using the leftover seasoned flour. For example, melt 3 tablespoons butter, add 3 tablespoons flour mixture and cook for a few minutes, add 1-1/2 to 2 cups milk and stir until bubbly.

RICE CONGEE WITH CHICKEN

Steps:

• Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
• Add the chicken, shiitake and ginger, and cook for 5 minutes.
• Add your chosen vegetables cook for another 3-5 minutes.
• Taste the soup and add soy, oyster sauce, salt and pepper to taste.
• Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.

MILLIE'S MAGNIFICENT FRIED CHICKEN

Steps:

• To cut down some frying time, you can partially cook chicken. Sometimes I boil pieces or will cook in a frying pan with some extra virgin olive oil.
• In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper.
• In a shallow bowl, beat the eggs.
• Dip the chicken pieces in egg and roll or shake in flour mixture. Dip back into eggs and then back into flour mixture for double coating.
• In a large skillet, heat oil for frying.
• Fry coated chicken on each side for about 5 minutes.
• Cover skillet and cook on lower heat for about 10 minutes.
• Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy.
• **Chicken is done when no longer pink inside and juices run clear.**.
• Drain fried chicken on paper towels and keep warm in oven until ready to serve.
• In fryer, I heat to 350-400 degrees F.
• Drop chicken in the basket and fry for about 7 minutes or until chicken is crispy and fully cooked. *This is the reason that I partially cook the chicken - to make sure that it gets thoroughly cooked and so it stays juicy*
• Eat with favorite dipping sauce or just crispy! ENJOY!