PERFECT CRISPY FRIED CHICKEN
After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.
Provided by arthurfl99
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 13h10m
Yield 3
Number Of Ingredients 14
Steps:
- Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
- Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
- Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
- Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
- Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
- Preheat oven to 250 degrees F (120 degrees C).
- Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.
Nutrition Facts : Calories 766.7 calories, Carbohydrate 46.6 g, Cholesterol 149.4 mg, Fat 38.7 g, Fiber 2 g, Protein 55.4 g, SaturatedFat 8.8 g, Sodium 2788.8 mg, Sugar 8.6 g
CRISPY BAKED 'FRIED' CHICKEN
Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.
Provided by Cat Cora
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
- Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
- Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
- In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
- Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
- Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
- Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
- Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g
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
CRISPY FRIED CHICKEN
Steps:
- Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
- Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.
- Combine all ingredients thoroughly.
EXTRA-CRISPY FRIED CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 4h40m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 200 degrees F.
- Roughly chop 1 bunch rosemary, sage and thyme, 5 of the bay leaves and the 3 garlic cloves. Add to a bowl, and mix with the olive oil, 3 tablespoons salt and 2 tablespoons pepper. Rub the birds with the herb mixture so it sticks to the skin. Transfer the chickens to a roasting pan.
- Roast for 2 1/2 hours, or until the temperature between the breast and thigh near the bone registers 150 degrees F. At this stage the chickens are 75-percent cooked. Set aside to cool.
- When cool enough to handle, break down the birds into 10 pieces each, with the breasts boneless and halved. You will end up with a wing, leg, thigh and 2 pieces breast meat per half chicken.
- In a large bowl, combine the buttermilk, hot sauce and sugar. Submerge the chicken pieces in the buttermilk and let sit for 30 minutes.
- Fill a large, heavy pot with grapeseed oil to a depth of 3 inches. Turn the heat on, and add the remaining bunches rosemary, sage and thyme, the remaining 5 bay leaves and the head of garlic, broken into cloves. Heat the oil to 375 degrees F on a deep-fry thermometer. The herbs and garlic will crisp up and perfume the oil as it comes to temperature. Once they are crispy, remove them to a paper-towel-lined plate and set aside--they will serve as a garnish for the finished dish.
- In a large bowl, combine the all-purpose flour, rice flour, garlic powder, onion powder, 1/3 cup salt and 1/4 cup black pepper; mix thoroughly. Remove the chicken from the buttermilk (do not dry) and coat well in the flour mixture.
- Without over-crowding the pot, fry the breaded chicken until all the pieces are golden brown and cooked through, 6 to 8 minutes. Remove to a clean kitchen cloth and season with flaked salt and freshly ground pepper.
- Line a serving platter with a paper bag, brown parchment paper or a clean napkin. Pile the chicken onto the platter. Serve with the fried herbs and garlic and the lemon wedges.
CRISPY FRIED CHICKEN
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! -Jeanne Schnitzler, Lima, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.
CRISPY FRIED CHICKEN
Although eating fried chicken might cause concern for the health conscious, panfried chicken actually absorbs very little oil; for example, eight servings of chicken (two per person) absorb only about 2 3/4 tablespoons of oil. Serve the chicken with a scoop of coleslaw and a glass of lemonade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- In a medium container, combine ice water and 2 tablespoons salt; add chicken. Be sure water completely covers chicken. Cover, and refrigerate overnight.
- Place buttermilk in a medium airtight container. Add chicken pieces, turning to coat in liquid. Cover, and refrigerate at least 8 hours and up to overnight.
- Swirl Tabasco into buttermilk mixture. Transfer chicken to a wire rack to drain.
- Line a baking sheet with parchment. Set aside. Place flour, remaining 1 tablespoon salt, and pepper in a large, shallow dish. Mix to combine. Lightly coat chicken in flour mixture. Tap to remove excess. Transfer to prepared baking sheet.
- Heat vegetable shortening in a deep 12-inch pot over medium-high heat to 350 degrees. Use tongs to place chicken pieces in oil. Fry until deep mahogany color is achieved, about 18 minutes, turning every 7 to 8 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Transfer to a wire rack to drain. Season with salt.
CRISPY FRIED CHICKEN
Provided by William Norwich
Categories dinner, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place the cut chicken pieces into a large bowl, and pour the buttermilk to cover them. Cover and refrigerate for at least 3 hours or overnight.
- In a large plastic bag, combine all of the dry ingredients.
- Heat the oil in a deep skillet to about 370 degrees. Take the chicken pieces out of the buttermilk, and shake them in the bag with the seasoned flour, one or two at a time. Drop them in the hot oil deep enough to cover, and fry for 6 to 8 minutes. Turn and continue cooking. Turn once more, and cook until the chicken is well browned and tender to the fork. Transfer the chicken to absorbent paper. Season with salt and pepper, if necessary. If serving the chicken later, allow it to cool completely before packing so that it stays crisp.
Nutrition Facts : @context http, Calories 1192, UnsaturatedFat 77 grams, Carbohydrate 32 grams, Fat 96 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 15 grams, Sodium 1038 milligrams, Sugar 6 grams, TransFat 0 grams
More about "crispy fried chicken recipes"
CRISPY FRIED CHICKEN - THE STAY AT HOME CHEF
From thestayathomechef.com
EXTRA CRISPY SOUTHERN FRIED CHICKEN RECIPE
From cdkitchen.com
HERE'S KFC'S SECRET RECIPE TO EXTRA CRISPY FRIED CHICKEN
From tasteofhome.com
LORETTA LYNN'S CRISPY FRIED CHICKEN RECIPE | CDKITCHEN.COM
From cdkitchen.com
EXTRA-CRISPY TRADITIONAL FRIED CHICKEN - CRISCO
From crisco.com
HOW TO MAKE CRISPY, JUICY FRIED CHICKEN (BETTER-THAN …
From thekitchn.com
CRISPY FRIED CHICKEN – BY THE RECIPES
From bytherecipes.com
AIR-FRYER CHICKEN WINGS RECIPE | BON APPéTIT
From bonappetit.com
CRISPY_FRIED_CHICKEN_RECIPE(360P) - VIDEO DAILYMOTION
From dailymotion.com
CRISPY FRIED CHICKEN RECIPES THAT ARE BETTER THAN TAKEOUT
From msn.com
CRISPY FRIED CHICKEN RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CRISPY FRIED CHICKEN ROOT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CRISPY FRIED CHICKEN RECIPE - MASHED.COM
From mashed.com
CRISPY BREADED CHICKEN KATSU RECIPE - TASTING TABLE
From tastingtable.com
CRISPY FRIED CHICKEN RECIPE | QUICK AND EASY FRIED CHICKEN RECIPE
From youtube.com
CRISPY FRIED CHICKEN RECIPE VANCOUVERREDFMCA (112.10 KB ...
From recipesmanuals.com
THE BEST, CRISPY, FRIED CHICKEN I'VE EVER MADE. : R/RECIPES - REDDIT
From reddit.com
BEST HOMEMADE FRIED CHICKEN RECIPE - HOW TO MAKE CRISPY FRIED …
From delish.com
#time-to-make #course #main-ingredient #preparation #healthy #main-dish #poultry #easy #chicken #dietary #one-dish-meal #high-protein #high-in-something #meat #chicken-breasts #4-hours-or-less
You'll also love