MILLIE PASQUINELLI'S FRIED CHICKEN
Mouthwatering, and especially delicious when served with homemade ravioli and sauce on the side. This chicken comes out juicy every time. Excellent as a leftover.
Provided by SUE PASQUINELLI
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
- Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
- Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.
Nutrition Facts : Calories 621.9 calories, Carbohydrate 26.8 g, Cholesterol 203.9 mg, Fat 37.9 g, Fiber 1.2 g, Protein 41 g, SaturatedFat 9.7 g, Sodium 1303.9 mg, Sugar 0.7 g
COCONUT FRIED CHICKEN
Inspired by the famous coconut fried chicken at Cha Cha Chicken in Santa Monica, California, this sweet and spicy recipe is perfect served with fresh cilantro and plenty of lime wedges for squeezing.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 5h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
- About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
- In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
- In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
- Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
- Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
- Arrange the chicken pieces on a platter with the cilantro and lime wedges.
COCOA-CHILI-RUBBED CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a mixing bowl, combine all the dry ingredients. Heat a large ovenproof skillet over medium heat. Add almost all of the 2 tablespoons olive oil to the skillet. Brush both sides of chicken breasts with remaining oil.
- Generously rub chicken with the cocoa-chili rub until evenly coated on all sides. Place chicken into skillet and sear on both sides. Remove skillet from heat and bake in the oven for approximately 12 minutes or until chicken is cooked through.
EASY COLA CHICKEN
The kids won't complain about dinner tonight when they hear they're having Cola Chicken. Simple and tasty with only a few ingredients.
Provided by Jenuine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken pieces into a 9x13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil.
- Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 23.6 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 812.8 mg, Sugar 21.3 g
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