Italian Style Fried Chicken Recipes

Steps:

• Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
• Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
• Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.

Steps:

• 1. Wash and pat dry chicken breasts. Slice each breast into thin pieces, I cut the breasts in a diagnal slice. Start heating your olive oil in skillet.
• 2. Mix water and egg with whisk in flat bowl for dipping. Dip each chicken slice in water-egg mixture. Then press in bread crumbs. I salt pepper and garlic salt them now. Then put in heated oil. Fry each piece for a few minutes til golden brown and turn cooking other side same. It is a continuous thing dipping, breading and frying as about one breast sliced will fill most skillets.
• 3. Place the done fried chicken slices on a plate covered in a paper towel to absorb excess oil. Keep warm while frying up other breasts.

Steps:

• Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.

Steps:

• 1. Place chicken in a bag and pound it, so that the thickness is even. (about 1/4 inch thick or so)
• 2. In a shallow bowl (I like to use a pie plate) add the bread crumbs, Italian seasoning, salt, pepper, garlic & onion powder and crushed red pepper. Mix well
• 3. Put flour in another shallow bowl or plate. Next beat egg with the water in yet another shallow dish. Line them up, flour, egg wash then bread crumb mixture.
• 4. Add oil to skillet. Dip chicken in the flour, then egg wash and finally the bread crumbs.
• 5. If oil is hot, place chicken in skillet and fry for about 5 minutes each side or till completely cooked through. Drain on a rack or on a paper towel.