SUMMERTIME FRIED CHICKEN DINNER
Here is the classic picnic food, made even better for dinner! We marinate chicken in buttermilk and add two secret ingredients--pickle juice and Worcestershire sauce--for maximum flavor and tenderness, before frying it to crispy perfection. Served with a creamy coleslaw plus lots of pickles and potato rolls, this delightful family-style meal conjures up the best of summer.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the chicken: Mix together the buttermilk, pickle juice, Worcestershire sauce, 2 teaspoons of the paprika, 1/4 teaspoon of the cayenne, 1 tablespoon salt and several grinds of pepper in a large bowl. Add the chicken, making sure the pieces are submerged. Cover and refrigerate at least 2 hours and up to 4 hours.
- Mix together the flour, cornstarch, remaining 1 teaspoon paprika, remaining 1/4 teaspoon cayenne, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl until well combined; set aside.
- Fill a deep heavy pot with 2 inches of vegetable oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
- Remove a chicken piece from the buttermilk mixture, letting the excess drip off, and roll it in the seasoned flour until completely coated. Push it to the side in the bowl and repeat with the remaining chicken pieces.
- Working in 2 batches, carefully lower the chicken into the oil. The temperature will drop to 300 to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning. It should be light golden; if it is browning too quickly, lower the heat slightly. Continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 165 degrees F in the thighs and drumsticks.)
- Remove the chicken to a rack to drain and let rest a few minutes. Season with salt. Repeat with the remaining chicken.
- For the coleslaw: Whisk together the mayonnaise, sour cream, vinegar, Worcestershire sauce, mustard and celery salt in a medium bowl. Add the coleslaw mix and toss to coat. Season with 1/4 teaspoon salt and several grinds of pepper. Cover and refrigerate for 30 minutes. Taste and add additional salt and pepper as needed before serving.
- Serve the chicken hot or at room temperature with the coleslaw, potato rolls and pickles on the side.
THE BEST FRIED CHICKEN
To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
- Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
- Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
SKILLET-FRIED CHICKEN
To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
FRIED CHICKEN
For foolproof fried chicken, try Alton Brown's recipe from Good Eats on Food Network; instead of seasoning the flour, season the meat so the spices don't burn.
Provided by Alton Brown
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
- Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
- Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
- Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
- Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
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