Easy Fried Chicken Recipes

Steps:

• Pour chicken broth into a large mixing bowl.
• Wash chicken pieces and pat dry. Place chicken pieces into the broth and let soak while preparing flour mixture.
• Mix flour, garlic powder, onion powder, seasoned salt, lemon-pepper seasoning, salt, basil, oregano, and cayenne pepper together in a large, shallow dish until well blended.
• Heat 2 inches oil in a deep saucepan over medium heat.
• Remove one piece of chicken at a time from the broth and dredge in the flour mixture until evenly coated. Lower a few pieces of coated chicken carefully into the hot oil. Fry until golden brown and juices run clear, about 10 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.

Steps:

• In a shallow bowl, combine the flour, salt, paprika and pepper. In another shallow bowl, beat the eggs and milk. In a third bowl, combine the Parmesan cheese and bread crumbs. Coat chicken pieces with flour mixture, dip in egg mixture, then roll in crumb mixture., Place in a well-greased 15x10x1-in. baking pan. Bake at 400° for 50-55 minutes or until chicken juices run clear.

Steps:

• Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
• Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
• In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
• Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
• Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
• Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
• Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
• Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
• When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
• After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
• Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

Steps:

• In a large resealable plastic bag, combine first four ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat. , In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels.,

Steps:

• In a large skillet, heat oil over medium heat. Salt and pepper chicken pieces to taste, then roll in flour to coat. Place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. Drain on paper towel and serve!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt shortening and butter in a 9x13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients.
• Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish.
• Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Heat 2 inches of oil in a deep saucepan over medium heat. Place cornstarch in a bowl.
• Slice chicken into 1/2-inch thick pieces. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne.
• Divide chicken into 2 or 3 portions and dredge in cornstarch until evenly coated and all white; add more cornstarch if necessary.
• Lower chicken carefully into the hot oil in batches. Fry until crispy on the outside and no longer pink in the center, about 1 minute per side. Transfer to a paper towel-lined plate to drain. Serve hot.

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, salt, paprika, and pepper in a shallow bowl.
• Rinse off chicken pieces and coat in four mixture.
• Heat butter and shortening in a 13X9X2-inch baking dish at 425 degrees F until melted.
• Place coated chicken pieces (skin side down) in dish.
• Cook uncovered for 30 minutes.
• Turn chicken; cook uncovered about 30 minutes longer.