Georges Greek Fried Chicken Recipes

Steps:

• One: Wash the chicken and pat dry. Put them in a large non-reactive glass or stainless steel bowl. In a separate bowl, combine the olive oil, lemon juice, wine, garlic, onion, bay leaf, oregano, juniper berries, coriander seeds, and a few liberal grindings of pepper. Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade. Cover and refrigerate, marinating for 2 hours or overnight.
• Two: Drain the chicken, pat dry, and sprinkle liberally with salt. Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag. Fill a large cast-iron skillet with enough olive or peanut oil (or combination of both) to come halfway up the sides, about 1 inch deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking).
• Three: Beginning with the dark meat roll the chicken in the flour or drop it a few pieces at a time into the bag of flour, close the top, and shake until it is coated. Shake off the excess flour and slip the chicken into the hot fat
• Four: Fry until the bottom is sealed and beginning to color, about 4 minutes. Turn, and brown the second side. Reduce the heat to medium (325°F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more.
• Lift the chicken from the fat and drain well on a wire rack. Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once.

Steps:

• 1. Preheat oven to 375 degrees. Mix ranch dressing, flour together. I use a small plastic container that I got when i purchased lunch meat at the grocery store.
• 2. Dredge chicken breast in mixture, and place in 9x13 pan, or stoneware, and repeat. sprinkle the grated cheeses on top.
• 3. place in oven, bake for 35-45 minutes until juices run clear. cheese on top should be slightly browned. I serve with salad and vegetables. Delicious and so so easy! Kids love this recipe too!@

Steps:

• Preheat oven to 400 degrees.
• Wash chicken pieces and pat dry, set aside.
• Beat egg and milk in a bowl.
• In another bowl, mix potato flakes and the rest of the spices and parmesan cheese.
• Melt butter in a shallow baking pan (13"x9"x2").
• Roll chicken first in egg mixture, then in the potato flake mixture.
• Next roll coated chicken pieces in the butter as you place them into the pan (skin side up).
• Bake at 400 degrees for 45 to 50 minutes or until juices from meat run clear when pierced with a fork.
• Note: If you use garlic powder just be sure to add 1 teaspoon of salt; Judy used seasoned salt per her dad's little crib note on the recipe. I often use more spices to make it taste a little like Kentucky Fried Chicken. This recipe was written up pretty much as I had received it from Judy. Enjoy!

Steps:

• NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING! PREPARE THE BREADING EXACTLY AS WRITTEN (STEP 1): RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half).
• POUR 7 3/4 cups cold water into a large wide saucepan (with an accompanying lid), then add 1/4 cup extra virgin olive oil, 2 tablespoons fine sea salt, and slices of 1 thinly sliced lemon; STIR to mix well; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
• MEASURE the BREADING ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 2 cups all-purpose flour, 1 tablespoon fine sea salt and 1 tablespoon Recipe #488671; SEAL the container with mixture; SHAKE well until thoroughly combined.
• REMOVE chicken from marinade with tongs; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
• ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
• CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
• FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); FOR SOFT BREADING: Place cooked drained chicken into a large Ziploc bag to steam (the steam will soften the breading). Before serving, reheat chicken if needed, in sealed Ziploc bag in a microwave oven, using the same setting for reheating 1-2 frozen pastries (just before bag will begin to swell from heat and steam). FOR CRISPY BREADING: Place chicken on wire rack over baking sheet. Transfer into a preheated 170°F oven until all chicken has been fried.
• MAINTAIN frying fat temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken.
• SERVE with lemon wedges if desired, for a squeeze of fresh lemon juice.
• ENJOY!

Steps:

• Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
• Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
• Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
• Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.