Bettys Derby Fried Chicken Recipes

Steps:

• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
• In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
• Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Steps:

• Preheat oven to 375 degrees F.
• Put the bacon onto a baking sheet and bake until crisp about 12 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat. Once the bacon is cool enough to handle, chop into small pieces.
• Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.
• In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.
• Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a sheet pan lined with paper towels.
• In a medium bowl stir together the sour cream, mayonnaise and blue cheese. Stir in the crumbled bacon.
• Serve the chicken with the Derby Dip on the side.

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.

Steps:

• Put chicken pieces in shallow bowl; cover with buttermilk.
• Chill for 1-2 hours.
• Mix dry ingredients.
• Drain chicken; toss with dry mixture.
• Place on wax paper for 20 minutes.
• Heat 1/4 inch oil in large skillet.
• Fry chicken until browned on all sides.
• Cover and simmer, turning occasionally, for 40 minutes.
• Uncover and cook 5 more minutes.

Steps:

• Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
• For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
• For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
• To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.
• In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.
• When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
• For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
• Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.