DOUBLE DIPPED SPICY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.
- Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.
- Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
- Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.
DOUBLE CHEESE CHICKEN FINGERS
Put in extra bit of "yum" into a weeknight dinner with this extra-cheesy version of chicken fingers. Have plenty of honey-mustard sauce on hand for extra dipping.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray.
- In a resealable plastic bag, mix Bisquick mix, breadcrumbs, cheese, cheese crackers, garlic salt and oregano leaves.
- In shallow dish, beat egg whites slightly. Dip the chicken tenders in egg whites; place in bag with Bisquick mixture. Seal the bag and shake to coat.
- Place chicken tenders on the cookie sheet; drizzle butter over chicken. Bake 15 minutes.
Nutrition Facts : ServingSize 1 Serving
DOUBLE DIPPED CHICKEN FINGERS
This recipe was found in a Cooking with Paula Deen Magazine, but I changed it up just a bit and scaled it down to feed only two. This is a deliciously flavored fried chicken and a real crowd pleaser! --NOTE-- Cooking time includes 30 minute refrigeration time.
Provided by Kim D.
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken tenders in a medium-sized bowl.
- Add water and salt; stir.
- Cover and place in the refrigerator for at least 30 minutes.
- Place flour and seasoned salt in a shallow bowl.
- In another shallow bowl, whisk together eggs.
- Drain chicken from salt water.
- Dip each chicken tender in the egg mixture, then dredge in the flour mixture.
- Place on floured baking sheet.
- Pour peanut oil in a large heavy skillet and heat over medium-high heat.
- Dip the chicken again in the egg, then again dredge in flour.
- When oil is hot, place tenders in the oil. Do not crowd in the pan. If you must, do these in two batches.
- Cook tenders, turning occasionally to get both sides golden brown.
- Drain on paper towels before serving.
SUPER EASY CHICKEN FINGERS
These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
- Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!
Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g
DOUBLE DIPPED FRIED CHICKEN
This fried chicken is courtesy of Tyler Florence host of "Food 911" on the Food Network. The skin is very crunchy and flavorful, and the meat itself is very tender due to the buttermilk marinade.
Provided by yooper
Categories Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken pieces and pat dry with paper towels.
- In a shallow platter, combine the buttermilk, water, and red pepper sauce.
- Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours.
- If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
- Place flour in a shallow platter.
- Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne.
- Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
- Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour.
- Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better.
- The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
- Heat oil in a large elctric skillet to 350 degrees F.
- There should be about 1-inch of fat in the pan.
- Carefully add the chicken pieces in a single layer, skin side down.
- Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken.
- Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
- Turn again, frying a total of 15 minutes.
- The turning will produce a golden-crisp skin with even color.
- Remove chicken to a plate lined with paper towels to drain.
- Do not put hot chicken directly in a bowl or container, the air won't circulate and the steam will cause the crust to fall off.
- Serve immediately or cool to room temperature.
TRIPLE DIPPED FRIED CHICKEN
This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.
Provided by QUIRKYIQ
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
- Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
- Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 73.2 g, Cholesterol 167.9 mg, Fat 18.6 g, Fiber 3.2 g, Protein 42.4 g, SaturatedFat 5.2 g, Sodium 1840.1 mg, Sugar 0.4 g
DOUBLE DIPPED FRIED CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.
DOUBLE-DIPPED CHICKEN PARMESAN
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.
- In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate.
- Simmer the tomato sauce until hot. Preheat the oven to 350 degrees F.
- Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.
- Serve hot, and sprinkle with parsley, if using.
- Linguine with Olive Oil:
- In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain. In a large pan, heat olive oil, add garlic slices and saute. Add red pepper flakes, to taste. Add pasta and toss. Season with salt and pepper and serve sprinkled with parsley.
- Sauteed Broccoli Rabe:
- Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander.
- Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper.
EASY CHICKEN FINGERS WITH TWO DIPPING SAUCES
Homemade chicken fingers, plus an apricot-honey sauce and a creamy blue-cheese dip will keep the whole family happy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- In a large bowl or resealable plastic bag, combine 1/2 cup buttermilk and honey. Add chicken, and refrigerate at least 1 hour or up to overnight, turning occasionally.
- Heat broiler. Spread breadcrumbs on a plate. Lift chicken from buttermilk; dredge in breadcrumbs, patting them in. Lightly oil a rack large enough to hold chicken in a single layer; place rack on a baking sheet. Arrange chicken on a rack, and brush chicken with oil.
- Broil 4 inches from heat source (without turning), until chicken is golden brown and cooked through, 6 to 8 minutes. Remove from oven; sprinkle with salt.
- Meanwhile, prepare sauces: In a small bowl, stir together jam, 6 teaspoons lemon juice, and mustard. In a separate bowl, stir together blue cheese and remaining 1/4 cup buttermilk and teaspoon lemon juice; sprinkle with scallion. Serve sauces with chicken fingers.
BREADED CHICKEN FINGERS
If you like the taste of garlic, this recipe is for you. It is easy to make, but requires time to marinate.
Provided by JANETFORAUBURN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
- In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
- Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
- Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 24.6 g, Cholesterol 78.6 mg, Fat 15.7 g, Fiber 1.2 g, Protein 25.4 g, SaturatedFat 2.8 g, Sodium 703.7 mg, Sugar 2.5 g
ULTIMATE CHICKEN FINGERS
Restaurant food made at home! Did you know it could be so easy?
Provided by By Betty Crocker Kitchens
Categories Entree
Time 34m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
- Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
- Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 3, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 2 g, TransFat 1 g
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