TWICE-FRIED CHICKEN WINGS
Chef Michael Solomonov fries up his chicken Korean-style at his restaurant, Federal Donuts. The wings are cured ahead of time for deep flavor, dunked in a thin cornstarch batter, then fried twice for a super crispy, tempura-like crunch.
Provided by Michael Solomonov
Categories appetizer
Time 5h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and combine until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) Place the coated wings in a single layer on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
- Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 degrees F. (It's fine if the oil temperature goes up as high as 350 degrees F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the wing. When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
- After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 degrees F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.)
- Second fry: When the oil is hot, use the slotted spoon to gently ease the wings back in. Fry for 4 minutes, or until golden brown and crispy.
- Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)
TWICE-FRIED CHICKEN
Chef Michael Solomonov fries his famous chicken Korean-style! That means it's thinly battered, then fried twice for an extra-crunchy crust with very juicy meat. (Note: The double-frying method also means the the first fry can happen up to a day in advance before serving.)
Provided by Michael Solomonov
Categories main-dish
Time 5h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
- Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, plus it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 10 minutes.Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
- After 10 minutes, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.
- Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)
BONNIE'S HONEYED CHICKEN WITH LEMON BUTTER SAUCE
This is an easy, delicious, no-fuss way to prepare chicken thighs. You can also use a cut-up chicken. The honey lemon butter sauce really kicks it up a notch. Leftovers make great chicken sandwiches, so you get two meals from one dish. Enjoy! The photo is my own. Recipe adapted from Maddy.
Provided by BonniE !
Categories Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. DIRECTIONS: Preheat oven to 400 degrees. Dredge chicken pieces in flour mixture of salt, pepper and paprika in a pie pan. Melt the butter in a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter, plump side facing down.
- 2. Bake for 30 minutes, then turn the chicken, plump side facing up, and pour the sauce over it. Bake 30 minutes more until golden brown.
- 3. Spoon butter mixture over the chicken (garnish with parsley if desired) and serve. Use leftovers for chicken sandwiches the next day. Enjoy!
BONNIE'S TWICE BAKED BARBECUED CHICKEN
This is an easy and very tasty twice baked barbecued chicken recipe. The chicken is brined first to ensure the meat is tender, and then lightly browned in butter, and then covered with a delicious barbecue sauce that you make yourself. It is so tender and moist that you will want to fix it this way often. I am happy to share this...
Provided by BonniE !
Categories Chicken
Time 3h
Number Of Ingredients 20
Steps:
- 1. BRINE THE CHICKEN Cut your chicken into serving pieces, remove skin. Leave bone in. Cut a couple of slashes at an angle across the top of each piece about 1 1/2 inches apart almost to the bone. Here is how to brine the chicken. It is very easy to do. All you need is the kosher salt and enough water to cover the chicken pieces. (not table salt) I use a large plastic container big enough to hold all the pieces and one that will fit in my refrigerator. Place 1/2 cup KOSHER salt in the container and add the water, stir well, and then add the chicken pieces. Let it brine ONLY a couple of hours, then rinse the chicken, discard the brine, and return the chicken to the refrigerator.
- 2. FIRST BAKING Preheat your oven to 350 degrees. Take a plastic bag, put in the one cup of flour and 1 teaspoon of salt. Mix well. Add chicken, a few pieces at a time, shake to coat. Then lightly brown the chicken pieces and place them slash side up in a deep dish sprayed with Pam. At least 13x9. (I use a deep lasagna dish as in the photo) Bake in the oven for 20 minutes.
- 3. MAKE THE SAUCE Meanwhile, in a small saucepan, heat the ingredients for the sauce and keep it hot until the chicken has baked.
- 4. SECOND BAKING When the chicken has finished baking, remove the chicken to the stove, and pour the pan of simmering sauce directly over the chicken, taking care to cover evenly. Return the dish to the oven, and bake for 30 minutes more until it is bubbling and starting to brown. I cover with a tent of foil until ready to serve.
- 5. Cook's Tip: I encourage you to not skip the brining step as it makes the meat fork tender and juicy. Enjoy!
OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW
Steps:
- For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
- In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
- In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
- Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
- Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
- For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
- For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
- Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
- Serve the chicken with the spicy honey and slaw.
BONNIE'S TWICE COOKED OVEN FRIED CHICKEN
This is my sisters recipe and it is our absolute favorite fried chicken. Prep time includes soaking the chicken The weight for the cicken is approximate. I just use a whole cut up chicken
Provided by wicked cook 46
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak chicken in cold salted water for an hour.
- Remove and pat dry.
- Combine all ingredients in a bowl or bag.
- Toss in chicken and coat well.
- Put about an inch of oil in heavy pan .
- fry chicken for about 10 minutes on each side to brown.
- Place on a foil lined baking sheet.
- Bake at 350 F approximatly 25 minutes or until juices run clear.
Nutrition Facts : Calories 985.2, Fat 63, SaturatedFat 17.9, Cholesterol 310.5, Sodium 872.7, Carbohydrate 19.7, Fiber 1.8, Sugar 0.1, Protein 80
MOIST OVEN FRIED CHICKEN
Yummy and much healthier than deep-fried chicken. Prep time includes marinating in the moist coating.
Provided by Parsley
Categories Chicken Breast
Time 5h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large nonreactive bowl, combine the mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika; mix well. Add chicken pieces and toss to coat.
- Cover and refrigerate for at least 4 hours (or up to 24 hours, if you plan ahead).
- After marinating, remove chicken from the refrigerator and toss around in the mixture once again (to make sure pieces are well-coated).
- Preheat oven to 350 degrees Fahrenheit.
- Place crushed corn flakes and parsley in a shallow dish; mix well.
- Roll chicken pieces in corn flake crumb mixture to coat. Place in a single layer in a large baking pan.
- Bake uncovered at 350 degrees Fahrenheit for about 45 to 55 minutes, depending on the size pieces you are using, turning gently halfway through or until done.
Nutrition Facts : Calories 241.6, Fat 12.5, SaturatedFat 2.1, Cholesterol 65.1, Sodium 432.2, Carbohydrate 13.9, Fiber 0.3, Sugar 2.9, Protein 18.4
CRISPY JUICY OVEN-FRIED CHICKEN BREASTS
This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.
Provided by Judy in Delaware
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
- Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
- Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g
OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
- Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
More about "bonnies twice cooked oven fried chicken recipes"
TWICE-COOKED FRIED CHICKEN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Cuisine North America, SouthernTotal Time 3 hrs 55 minsCategory DinnerCalories 571 per serving
OVEN FRIED CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
JUDY HESSER’S OVEN-FRIED CHICKEN RECIPE ON FOOD52
From food52.com
OVEN FRIED CHICKEN RECIPE (SUPER CRISPY & SO EASY!)
From cookingclassy.com
BAKED FRIED CHICKEN – WELLPLATED.COM
From wellplated.com
OVEN FRIED CHICKEN - CAFE DELITES
From cafedelites.com
OVEN FRIED CHICKEN (KFC COPYCAT) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
RECIPETIN EATS’ TWICE-FRIED LEMON CHICKEN RECIPE, HOW TO MAKE …
From smh.com.au
OVEN FRIED CHICKEN (SUPER CRISPY!) - DINNER, THEN DESSERT
From dinnerthendessert.com
OVEN FRIED CHICKEN BREAST - THE SEASONED MOM
From theseasonedmom.com
BONNIE’S TWICE COOKED OVEN FRIED CHICKEN – RECIPEFUEL | RECIPES, …
From recipefuel.com
BONNIE'S TWICE COOKED OVEN FRIED CHICKEN RECIPE
From pinterest.com
THE BEST OVEN-FRIED CHICKEN - THE RECIPE REBEL
From thereciperebel.com
TRULY CRISPY OVEN FRIED CHICKEN [RECIPE - SAVORY NOTHINGS
From savorynothings.com
You'll also love