Best Seasoned Flour For Chicken Recipes

CHICKEN GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

A SOUTHERN FRIED CHICKEN

Steps:

• In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
• Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
• Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY

Steps:

• Beat the eggs into the buttermilk.
• Add the chicken pieces to the buttermilk mixture and chill for an hour.
• In a large mixing bowl, mix the flour with all the herbs and spices.
• Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
• Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
• Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
• Transfer to a paper towel-lined plate.
• Enjoy!

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

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.

SEASONED FLOUR FOR CHICKEN OR PORK CHOPS

Steps:

• Mix all ingredients except water thoroughly in a bowl. Store in airtight container.
• If using chicken cut, skin and wash chicken. Roll in seasoned flour. Fry until light brown. Place in heavy pan with lid, adding water. Bake in 300 oven 45 minutes - 1 hour.

SEASONED FLOUR FOR CHICKEN

Steps:

• In a medium bowl or food processor combine flour, salt, thyme, basil, oregano, ginger, garlic salt, celery salt, black pepper, dry mustard and paprika.
• Mix thoroughly.
• May be stored in an airtight container for up to three months.

CRISPY FRIED CHICKEN

Steps:

• In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

FRIED CHICKEN IN SEASONED FLOUR

Steps:

• Mix together all the seasoning ingredients.
• Wash chicken pieces and pat dry with paper towel.
• Place flour in a paper bag and shake pieces, one at a time.
• Fry in heated oil until meat is cooked, turning once.
• Time should be 10-15 minutes.