SOUTHERN MARINATED FRIED CHICKEN
Provided by Food Network
Time P1DT1h15m
Yield 8 servings
Number Of Ingredients 52
Steps:
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the chicken: Wash chicken pieces and pat dry with paper towels. Place in a large bowl. Combine 3 tablespoons house seasoning with 1 teaspoon black pepper in a small bowl, then generously sprinkle each piece of chicken with the seasoning mixture. Place in a plastic bag, seal and refrigerate for 24 hours.
- Remove chicken from bag. Add about 3/4-inch frying oil to a cast-iron skillet and heat over medium-high heat until temperature reaches about 350 degrees F. Line a plate with paper towels.
- Meanwhile, combine 2 tablespoons house seasoning with the flour in a shallow pan (save remaining house seasoning for another use). Roll chicken in flour in batches, dusting off excess, and place in skillet. Turn heat down to medium to prevent burning. Brown chicken on all sides, turning with tongs, until an instant-read thermometer inserted into the thickest part of the meat (avoid touching bone) registers 165 degrees F. Remove chicken to lined plate. Repeat with remaining chicken.
- Use a 5-ounce scoop to portion out some 3-Cheese Macaroni in the center of a plate. Add 3 tablespoons Sweet Potato Apple Chutney. Cut a Collard Green Roll in half on the bias, and place each piece against the scoop of macaroni. Place fried chicken pieces against the front of the macaroni and cheese scoop. Pour a little of the pot liquor from the greens around the plate, then grab your favorite hot sauce and dig in! (Repeat with remaining ingredients to make 8 more plates.)
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the macaroni and cheese: Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
- Place cooked macaroni in a large bowl. Toss macaroni with white pepper, 1/8 cup house seasoning and 1 cup Cheddar. Set aside.
- Melt butter in a large saucepan over medium-high heat, being careful not to burn. Whisk flour into melted butter to make a roux. Continue to cook, whisking constantly, until a smooth paste, about 2 minutes. Turn heat to low and slowly add milk, whisking continuously, then allow to simmer for about 5 minutes.
- Add the American cheese and cream cheese in batches, whisking, until melted and blended. Add 1 1/2 cups Cheddar, whisking until blended, then remove from heat. Add 1/8 cup house seasoning to cheese sauce (save remaining house seasoning for another use). Quickly whisk in the eggs until combined.
- Spread macaroni evenly into prepared baking dish. Add cheese sauce, tossing, and stirring to coat macaroni well with sauce. Top with remaining cup Cheddar. Cover with foil and bake for 45 minutes. Remove foil and bake until cheese crust is browned, 5 to 10 minutes more. Allow to sit 15 minutes before serving.
- Melt butter in a large saute pan over medium heat. Add sweet potatoes, ginger, cinnamon, allspice and clove. Add apple cider, stirring, then allow to simmer for about 10 minutes. Add apples, red peppers, brown sugar and 1 cup water and continue to cook, adding more water if needed, until sweet potatoes are soft but still firm and mixture is thick and syrupy, about 20 minutes. Stir in raisins and bourbon and continue to cook for another 5 minutes. Remove from heat.
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the rolls: Heat oil in a large pot over medium heat. Add garlic, celery, onions and green and red peppers and sweat, about 4 minutes. Add chopped collard greens, mustard greens, turnip greens, jalapenos, smoked salt, baking soda, smoked paprika, red pepper flakes, 1/4 cup house seasoning and enough water to cover greens (save remaining house seasoning for another use). Cook greens until tender, 2 1/2 hours. Remove from heat and allow to cool.
- Strain pot liquor from greens and reserve. Place pot liquor in a shallow pan and heat over medium heat. Carefully add whole collard green leaves and simmer until leaves soften, about 3 minutes. Remove leaves one at a time and place on a flat surface. Flatten a leaf and top with 1 scoop drained greens right in the middle of the leaf. Fold the sides of the leaf over the greens and roll the leaf into a log. Repeat process with remaining leaves and filling.
BUTTERMILK FRIED CHICKEN
Steps:
- For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
- With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
- Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
- When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
- Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
- Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN
This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!
Provided by pinkchef
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
- When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
- Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g
FRIED CHICKEN MARINADE
Great marinade for southern fried chicken and my favorite to use for buffalo wings. I think it came from Gourmet magazine around 2000.
Provided by misscatcutie
Categories Chicken
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Marinate for at least 24 hours for fried chicken. I marinate wings for 2 to 3 hours.
Nutrition Facts : Calories 49.4, Fat 0.8, SaturatedFat 0.1, Sodium 15090.7, Carbohydrate 9.7, Fiber 2.2, Sugar 1.9, Protein 3.1
(COPYCAT) KENTUCKY FRIED CHICKEN MARINADE
Make and share this (CopyCat) Kentucky Fried Chicken Marinade recipe from Food.com.
Provided by JustaQT
Categories Chicken
Time P1D
Yield 15 pounds chicken marinade
Number Of Ingredients 6
Steps:
- Mix above marinate and soak the chicken in it for 24 hours under refrigeration.
- The Original Recipe is not packaged in three different places.
- The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not.
- The way it is done in the restaurant is using dried eggs and milk in the flour along with box of breading, salt and the seasoning bag and a bag of breading flour.
Nutrition Facts : Calories 0.5, Sodium 954.1, Carbohydrate 0.1
YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA
Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That's living.
Provided by Julia Moskin
Categories dinner, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
- In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
- Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.
Nutrition Facts : @context http, Calories 700, UnsaturatedFat 41 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 3 grams, TransFat 0 grams
MARINATED FRIED CHICKEN
Enhance your night with a Marinated Fried Chicken recipe. Our Marinated Fried Chicken is crisp, golden brown on the outside and juicy on the inside.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h45m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Place chicken in shallow dish. Sprinkle with hot sauce and 1 Tbsp. of the dressing mix. Refrigerate 2 hours.
- Combine flour and remaining dressing mix in medium bowl. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture.
- Heat oil in large deep skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Cover; cook on medium heat 30 min. or until chicken is done (165°F), turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 0.6919 g, Sugar 0 g, Protein 32 g
DEEP-FRIED MARINATED CHICKEN
This unfussy recipe comes from Shizuo Tsuji, the authority on Japanese cuisine who died in 1993. Soak your chicken in a pungent marinade of sake, ginger and soy, and then flour and fry the pieces. The pieces are cut into bite-size chunks, which reduces the frying time. It's a simple task that results in tremendous flavor, and it can be done on a weeknight after work. Really, we did it.
Provided by Shizuo Tsuji
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make ginger juice by grating the ginger and squeezing the gratings in a cloth to extract the juice. There should be about one tablespoon.
- Mix ginger juice and all other marinade ingredients in a bowl.
- Cut chicken, with skin, into generous bite-sized pieces.
- Add chicken pieces to marinade and mix thoroughly with your hands. Marinate 30 minutes.
- Bring a generous amount of oil to medium temperature (340 degrees) in a heavy-bottomed pot or deep-fryer.
- Drain the marinade from the chicken and dust the chicken lightly with flour. Use your hands to toss and coat individual pieces thoroughly. Let coated chicken rest for two to three minutes.
- Slide chicken into hot oil, a few pieces at a time. Turn and separate individual pieces as they deep-fry. Skim the oil occasionally. As the chicken is finished, remove and drain on absorbent paper toweling. Keep hot.
Nutrition Facts : @context http, Calories 1035, UnsaturatedFat 62 grams, Carbohydrate 26 grams, Fat 79 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 13 grams, Sodium 544 milligrams, Sugar 0 grams, TransFat 0 grams
More about "fried chicken marinade recipes"
10 BEST FRIED CHICKEN MARINADE RECIPES | YUMMLY
From yummly.com
OUR 15 BEST CHICKEN MARINADES - ALLRECIPES
From allrecipes.com
THE GREAT FRIED CHICKEN MARINADE DEBATE: BUTTERMILK OR …
From myrecipes.com
ULTIMATE BUTTERMILK-MARINATED FRIED CHICKEN BREASTS
From foodandwine.com
5/5 (1)Total Time 6 hrs 40 minsServings 2
FRIED CHICKEN WITH CHEESE SAUCE | RICARDO
From ricardocuisine.com
THE 3 BEST CHICKEN WING RECIPES ONLINE -- TESTED & IMPROVED
From uproxx.com
SUPER BOWL RECIPES: THE BEST CHICKEN WINGS FOR THE WIN - WSJ
From wsj.com
LEMON FRIED CHICKEN RICE - SOUTHEAST ASIAN RECIPES
From nyonyacooking.com
CREAMY PERI PERI CHICKEN SKILLET - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
ABSOLUTELY PERFECT CHICKEN MARINADE | THE RECIPE CRITIC
From therecipecritic.com
30 OF THE TASTIEST FRIED CHICKEN RECIPES (AND FRIES WITH THAT)
From goodfood.com.au
BUTTERMILK FRIED CHICKEN TENDERS - ONCE UPON A CHEF
From onceuponachef.com
10 BEST FRIED CHICKEN MILK MARINATED RECIPES | YUMMLY
From yummly.com
FOUR SECRETS TO IMPROVING ANY FRIED CHICKEN RECIPE | THE FOOD LAB
From seriouseats.com
HOW TO MARINATE CHICKEN RIGHT - ALLRECIPES
From allrecipes.com
JALAPEñO BRINED FRIED CHICKEN SANDWICHES – MEZZETTA
From mezzetta.com
13 BEST CHICKEN MARINADES (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
LEMON-MARINATED TUSCAN-JEWISH FRIED CHICKEN RECIPE
From goodtaste.net-freaks.com
CRISPY FRIED CHICKEN RECIPE - I WASH YOU DRY
From iwashyoudry.com
DEEP FRIED CHICKEN WINGS - RECIPE - COOKS.COM
From cooks.com
GLUTEN FREE BAKED KOREAN CHICKEN WINGS - ONLY GLUTEN FREE RECIPES
From onlyglutenfreerecipes.com
10 BEST CHICKEN MARINADE FOR FRIED CHICKEN RECIPES
From yummly.com
You'll also love