24HR MARINATE-FRIED CHICKEN
Wanted to try my own fried chicken. I marinated for 24 hours. Then dusted with a flour and spices and deep fried. Came out darn good!
Provided by Lisa G. Sweet Pantry Gal @2sweetinc
Categories Chicken
Number Of Ingredients 19
Steps:
- Place all marinade (except water and lemon) in bowl and wisk together. In another bowl place chicken. Pour marinade over chicken cut and squeeze lemon and add. Add water to cover, toss chicken. Cover and refrigerate for 24hrs. Depending on how much chicken, you may have to adjust amounts of marinate. Water should be only about quarter of recipe.
- Remove chicken and drain from marinate, removing bundle, and lemons, let air dry for few mins. Mix together flour ingredients. Dip each piece of chicken in flour mix, coating both sides and set on baking rack for 5-10 min. while fryer comes to 375-F
- Fry few pieces of chicken at a time in fryer, making sure you dont over crowd and temp comes down. Let rest on paper bag. ENJOY
BON TON-STYLE FRIED CHICKEN
Steps:
- Marinate chicken:
- Whisk together all marinade ingredients in a large bowl.
- Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
- Dredge and fry chicken:
- Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F. (Our pot was 12 inches wide and 5 inches deep; if you don't have that wide a pot, you can fry the chicken in two batches.)
- Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes.
- Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.
YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA
Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That's living.
Provided by Julia Moskin
Categories dinner, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
- In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
- Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.
Nutrition Facts : @context http, Calories 700, UnsaturatedFat 41 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 3 grams, TransFat 0 grams
MARINATED FRIED CHICKEN
Enhance your night with a Marinated Fried Chicken recipe. Our Marinated Fried Chicken is crisp, golden brown on the outside and juicy on the inside.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h45m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Place chicken in shallow dish. Sprinkle with hot sauce and 1 Tbsp. of the dressing mix. Refrigerate 2 hours.
- Combine flour and remaining dressing mix in medium bowl. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture.
- Heat oil in large deep skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Cover; cook on medium heat 30 min. or until chicken is done (165°F), turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 0.6919 g, Sugar 0 g, Protein 32 g
BUTTERMILK FRIED CHICKEN
Steps:
- For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
- With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
- Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
- When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
- Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
- Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
(COPYCAT) KENTUCKY FRIED CHICKEN MARINADE
Make and share this (CopyCat) Kentucky Fried Chicken Marinade recipe from Food.com.
Provided by JustaQT
Categories Chicken
Time P1D
Yield 15 pounds chicken marinade
Number Of Ingredients 6
Steps:
- Mix above marinate and soak the chicken in it for 24 hours under refrigeration.
- The Original Recipe is not packaged in three different places.
- The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not.
- The way it is done in the restaurant is using dried eggs and milk in the flour along with box of breading, salt and the seasoning bag and a bag of breading flour.
Nutrition Facts : Calories 0.5, Sodium 954.1, Carbohydrate 0.1
15-MINUTE MARINATED CHICKEN
Whenever I serve this grilled chicken to family and friends, which is quite often, I'm bound to be asked for the 15-minute marinade recipe. It's a fast and tasty meal that I'm happy to share with others. -Pam Shinogle, Arlington, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow dish, combine the first five ingredients; add chicken and turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 4 hours. , Drain and discard marinade. Grill, uncovered, over medium heat, for 8-12 minutes, turning once, or until a thermometer reads 170°.
Nutrition Facts : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
DEEP-FRIED MARINATED CHICKEN
This unfussy recipe comes from Shizuo Tsuji, the authority on Japanese cuisine who died in 1993. Soak your chicken in a pungent marinade of sake, ginger and soy, and then flour and fry the pieces. The pieces are cut into bite-size chunks, which reduces the frying time. It's a simple task that results in tremendous flavor, and it can be done on a weeknight after work. Really, we did it.
Provided by Shizuo Tsuji
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make ginger juice by grating the ginger and squeezing the gratings in a cloth to extract the juice. There should be about one tablespoon.
- Mix ginger juice and all other marinade ingredients in a bowl.
- Cut chicken, with skin, into generous bite-sized pieces.
- Add chicken pieces to marinade and mix thoroughly with your hands. Marinate 30 minutes.
- Bring a generous amount of oil to medium temperature (340 degrees) in a heavy-bottomed pot or deep-fryer.
- Drain the marinade from the chicken and dust the chicken lightly with flour. Use your hands to toss and coat individual pieces thoroughly. Let coated chicken rest for two to three minutes.
- Slide chicken into hot oil, a few pieces at a time. Turn and separate individual pieces as they deep-fry. Skim the oil occasionally. As the chicken is finished, remove and drain on absorbent paper toweling. Keep hot.
Nutrition Facts : @context http, Calories 1035, UnsaturatedFat 62 grams, Carbohydrate 26 grams, Fat 79 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 13 grams, Sodium 544 milligrams, Sugar 0 grams, TransFat 0 grams
SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN
This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!
Provided by pinkchef
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
- When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
- Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g
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