CLASSIC FRIED CHICKEN
Provided by Bobby Flay
Time 5h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
- Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
- For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
- Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.
OVEN FRIED BISQUICK CHICKEN
A favorite at our house. I got this off of a box of bisquick about 30 years ago and have been making it ever since.
Provided by Turns
Categories Chicken
Time 1h
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Melt butter in 13 x 9 x 2 baking pan in the hot oven.
- Mix dry ingredients together very well and coat chicken.
- Place chicken skin side down in hot butter and bake 35 minutes; turn and bake another 15 minutes.
Nutrition Facts : Calories 1134.7, Fat 76.7, SaturatedFat 23.1, Cholesterol 350.9, Sodium 1609.1, Carbohydrate 18.8, Fiber 1.1, Sugar 3.4, Protein 86.9
OVEN-FRIED CHICKEN WITH BISCUITS
This one-dish chicken and biscuit recipe saves clean-up time. A 1970s version suggested topping the chicken with drained canned peach halves after adding the biscuits to the pan.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, stir 1/2 cup Bisquick mix, the salt, paprika and pepper. Coat chicken with Bisquick mixture; place skin sides down in pan. Bake 35 minutes.
- In medium bowl, stir all biscuit ingredients until soft dough forms.
- Turn chicken, pushing pieces to one side of pan. Drop dough by 8 (1/4-cup) spoonfuls into pan in single layer next to chicken. Bake about 15 minutes longer or until biscuits are light golden brown and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
Nutrition Facts : Calories 640, Carbohydrate 56 g, Cholesterol 110 mg, Fat 3, Fiber 2 g, Protein 41 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 4 g, TransFat 3 1/2 g
MY OVEN "FRIED" CHICKEN AND BISCUITS
I usually do this with chicken breast, boneless or bone-in. You can do it with whatever parts you like. I've been making my oven "fried" chicken like this since the '60s! This may sound like a lot of work, but it just takes more time to write it out than to do it. NOTE: See the comment of Jacqueline in KY dated June 10. She warns about expired biscuit mix.
Provided by Nana Lee
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- IMPORTANT! THE TIMING FOR THIS RECIPE IS BASED ON USING GOOD SIZED CHICKEN BREAST WITH SKIN AND BONE-IN. IF USING OTHER PARTS, ADJUST THE TIME ACCOURDINGLY.
- Put the 1/3 cup of shortening and 1/3 cup butter in 9x13-inch baking pan lined with foil. I use solid Crisco.
- Put baking pan into cold oven and heat oven to 400°F.
- Meanwhile, put biscuit mix and seasonings in large plastic bag.
- Put one piece of chicken in bag and shake to coat.
- Do this for all pieces.
- When 400°F is reached, remove the pan from the oven.
- Place chicken pieces "skin" side down in hot pan.
- Bake for approx 35 minutes.
- Meanwhile, using the Bisquick left in the bag, add enough Bisquick and milk to make a recipe of biscuits per directions on box.
- You can make drop or rolled biscuits.
- When the time is up on the chicken, remove the pan from the oven, turn the pieces over and CROWD them over to one short side of pan.
- On other side, place or drop biscuits close together in all those gorgeous juices.
- Put back into oven and bake for 15 or more minutes, until biscuits are done.
- There is no need to butter THESE biscuits, they have soaked up all the juices etc from the baking pan!
- ENJOY!
Nutrition Facts : Calories 491.8, Fat 39.8, SaturatedFat 15.9, Cholesterol 41.6, Sodium 620.7, Carbohydrate 30.4, Fiber 1, Sugar 5.6, Protein 4
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