GARLIC CHICKEN FRIED CHICKEN
This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!
Provided by TANAQUIL
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
- Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
- Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 37.3 g, Cholesterol 116.2 mg, Fat 11.4 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 2.5 g, Sodium 935.1 mg, Sugar 2.9 g
SOY-GARLIC FRIED CHICKEN
This is Chef Solomonov's homage to the addictive Korean fried chicken at Café Soho in North Philadelphia. The key to the sticky richness of the glaze is kecap manis, an Indonesian sweet soy sauce, along with tons of roasted garlic. This sweet-salty-funky shellac works wonders when brushed on crunchy fried chicken.
Provided by Michael Solomonov
Categories main-dish
Time 6h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Roast garlic: Preheat the oven to 350 degrees F. Cut head of garlic in half horizontally to expose the cloves (you don't need to cut all the way through). Drizzle the cut surface with olive oil, close the halves back together, and wrap securely in a double layer of foil. Roast until the cloves are tender and golden brown, 45-60 minutes. Unwrap and set aside to cool.
- Soy-Garlic Glaze: In a medium bowl, add kecap manis, white soy sauce, sherry vinegar, and red pepper flakes. When garlic is cool enough to handle, gently squeeze the roasted cloves into the bowl. Stir with a spoon to break up the cloves, then whisk until combined (it's okay to leave some small pieces!). Set aside.(Note: Makes a little less than 2 cups of Soy-Garlic Glaze. Leftover Soy-Garlic Glaze can be stored in the refrigerator in an airtight container for up to 2 weeks.)
- Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
- Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust! Use the slotted spoon to remove any stray bits of batter.
- After 10 minutes total, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.Use the slotted spoon to transfer the chicken pieces to drain on a clean wire rack set over a paper towel-lined baking sheet.
- Glaze chicken: Brush glaze onto warm chicken, then flip to brush other side. (It's fine to brush the glaze all over the chicken several times!) Serve immediately. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)
A GOOD EASY GARLIC CHICKEN
Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!
Provided by Julia Green
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 1.7 g, Cholesterol 91.3 mg, Fat 10.1 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 5.9 g, Sodium 368.1 mg, Sugar 0.5 g
GARLIC CHICKEN FRIED RICE
This fried rice uses leftover chicken (see the Garlic-Brown Sugar Chicken recipe also in Recipe Finder). So it's perfect when you need a quick and easy meal on busy weekdays.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.
Nutrition Facts :
GARLIC CHICKEN FRIED BROWN RICE
Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
Provided by JOYCE
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g
More about "garlic chicken fried chicken recipes"
CREAMY GARLIC CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 175Calories 591 per servingCategory Main Course
- Heat a large skillet with high sides to a medium-high heat. Add one tablespoon butter and olive oil. Once the butter has melted, add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear until brown, another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. (Do not worry about cooking the chicken all the way through, they will finish cooking later.)
- Add the remaining ½ tablespoon butter to the pan. Turn the heat down to medium and add all the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful to not burn the garlic.
GARLIC FRIED CHICKEN RECIPE - LOS ANGELES TIMES
From latimes.com
Email [email protected]Category MAINS, POULTRY, PAN FRY/DEEP FRYOccupation Cooking ColumnistTotal Time 1 hr 15 mins
- If using a whole chicken, first cut off the whole legs on each side and separate the thighs from the drumsticks. Next, cut out the backbone, then remove the center breastbone. Halve the breasts to separate. Then, cut each breast crosswise so that one piece has the wing with about a third of the breast and the other piece has most of the breast; remove the tips from each wing if you’d like. You will have 8 pieces total; save the chicken carcass for making stock or discard.
- Set the pieces on a large cutting board and dry them thoroughly with paper towels. Season the chicken all over with 1 tablespoon salt, 2 teaspoons pepper and 2 teaspoons garlic powder. In a large bowl or brown paper grocery bag, combine the flour, 1 tablespoon salt and the remaining 1 tablespoon pepper; shake to combine. Add two chicken pieces to the bowl or bag and toss to coat evenly in the flour. Transfer the coated pieces to a wire rack set over a rimmed baking sheet and repeat dredging the remaining chicken pieces.
- Let all the pieces sit on the rack for at least 10 minutes, then dredge the pieces a second time. Discard the flour in the bag, fold the bag flat and reserve the bag. In a small bowl, combine the remaining ½ teaspoon salt and 1/8 teaspoon garlic powder and reserve.
- Pour the oil or melt the shortening or lard in a large, deep cast-iron skillet or heavy-bottomed pot (it should come about ¾ inch up the side). Attach a deep-fry thermometer to the side of the pan and heat the fat to 375 degrees over medium-high heat.
GARLIC FRIED CHICKEN - LIFE'S AMBROSIA
From lifesambrosia.com
5/5 (8)Total Time 4 hrs 35 minsCategory Main DishesCalories 935 per serving
15-MINUTE GARLIC BUTTER CHICKEN (EASY STOVETOP RECIPE!)
From averiecooks.com
HONEY GARLIC CHICKEN BREAST | RECIPETIN EATS
From recipetineats.com
CRISPY HAWAIIAN GARLIC CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
FRIED CHICKEN RECIPES
From allrecipes.com
GARLIC FRIED CHICKEN RECIPE | FOOD NETWORK
From foodnetwork.com
3/5 (2)Category Main-DishAuthor Pyrenees CafeDifficulty Intermediate
PAN FRIED GARLIC CHICKEN RECIPE - PEPPER BOWL
From pepperbowl.com
GARLIC PARMESAN CHICKEN WINGS • DOMESTIC SUPERHERO
From domesticsuperhero.com
JUICY GARLIC BUTTER CHICKEN BREASTS RECIPE | DIETHOOD
From diethood.com
SPINACH STUFFED CHICKEN BREAST - THE RECIPE REBEL [VIDEO]
From thereciperebel.com
CROCKPOT LEMON CHICKEN IS A GOOD RECIPE FOR WINTER | MIAMI HERALD
From miamiherald.com
19 RECIPES FOR BONELESS CHICKEN THIGHS | YELLOWBLISSROAD.COM
From yellowblissroad.com
CREAMY GARLIC CHICKEN BREASTS - CAFE DELITES
From cafedelites.com
CHICKEN FRIED CHICKEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
10 BEST CHICKEN DRUMSTICKS SLOW COOKER RECIPES | YUMMLY
From yummly.com
AIR FRIED GARLIC BUTTER CHICKEN! : R/AIRFRYER_RECIPES
From reddit.com
GARLIC FRIED CHICKEN RECIPE - JUSTIN CHAPPLE - FOOD & WINE
From foodandwine.com
AIR FRYER FRIED CHICKEN RECIPE - MSN.COM
From msn.com
SUPER BOWL FOOD IDEAS: BEST PARTY RECIPES INCLUDE WINGS, CHILI, SALSA
From usatoday.com
DAKGANGJEONG - SOY GARLIC FRIED CHICKEN - MY KOREAN KITCHEN
From mykoreankitchen.com
GARLIC BREAD CHICKEN PIZZA - THE WASHINGTON POST
From css.washingtonpost.com
ULTIMATE CRISPY FRIED CHICKEN — THE REGULAR CHEF
From theregularchef.com
You'll also love