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
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
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
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.
BUTTERMILK FRIED CHICKEN
Here is a basic yet delicious recipe for buttermilk fried chicken, with a crisp crust and luscious interior. Learn this recipe and perfect your frying technique, and then expand your fried chicken repertoire. Try adding some paprika or cayenne to the dredge, or a bit of hot sauce to the brine. And don't forget to drizzle hot honey over it all before serving. (To make one, simply heat a half cup of honey in a small pot set over low heat and shake in red pepper flakes or hot pepper sauce to taste.)
Provided by Sam Sifton
Categories project, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.
- Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.
- Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
- Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
- Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown. Color is as or more important than time: Watch your chicken and get it out when it's golden brown.
- Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 802, UnsaturatedFat 50 grams, Carbohydrate 47 grams, Fat 58 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 869 milligrams, Sugar 10 grams, TransFat 0 grams
MARINATED FRIED CHICKEN THIGHS
I've watched many episodes of Grandpa's Kitchen and finally decided to put together something similar with the ingredients I (mostly) had on hand! I'd been very cautious of using yogurt in the past but I finally went with it and I am now a huge fan. Feel free to exchange other citrus fruits for what I used. It imparts a subtle citrus flavor which went well with the garlic and ginger.
Provided by Nick B
Time 2h35m
Yield 4
Number Of Ingredients 12
Steps:
- Use a sharp knife to slice a criss-cross pattern (#) into the top of each chicken thigh. Place chicken, hatched-sides up, into a large glass or ceramic bowl.
- Add yogurt, marmalade, pepper flakes, paprika, onion powder, salt, pepper, lemon juice, garlic, and ginger to the chicken. Mix with a spatula until all ingredients are well mixed and chicken is completely covered in the marinade. The paprika will give the marinade a light red color; don't be alarmed. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
- Remove chicken from the marinade and let sit for 1 hour before frying.
- When ready to fry, heat 1 inch oil in a large frying pan to 375 degrees F (190 degrees C).
- Shake excess marinade off chicken; don't shake off too much though! Discard the remaining marinade. Add chicken to the hot oil with the hatched-sides down. Fry until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. A little black is good, it adds tons of flavor. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oil and allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 515 calories, Carbohydrate 16.5 g, Cholesterol 158.5 mg, Fat 28.6 g, Fiber 2.1 g, Protein 48 g, SaturatedFat 6.6 g, Sodium 793.5 mg, Sugar 10.1 g
MARINATED FRIED CHICKEN - (WITHOUT BATTER)
Crispy golden chicken portions without the problem of batter that won't stick properly - The simple marinade permeates the chicken to produce a delicious main course without the greasy coating.
Provided by Dugyb
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve salt and sugar in the water.
- Add garlic and chicken portions and marinate for 3-6 hours.
- Prepare deep fryer as per product directions and preheat oil to 375°F.
- Fry chicken pieces, a few at a time without crowding, for 6-8 minutes or until a golden color.
- Drain on paper towel and keep warm in a 150°F oven until all pieces are cooked.
Nutrition Facts : Calories 1203.1, Fat 69.3, SaturatedFat 19.8, Cholesterol 345, Sodium 28656.5, Carbohydrate 55, Fiber 0.1, Sugar 53, Protein 85.8
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
CHEF JOHN'S BUTTERMILK FRIED CHICKEN
I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 6h45m
Yield 4
Number Of Ingredients 19
Steps:
- Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
- Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
- Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
- Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
- Turn chicken pieces and cook for another 10-15 minutes.
- Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 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
More about "marinated fried chicken recipes"
ULTIMATE BUTTERMILK-MARINATED FRIED CHICKEN BREASTS
From foodandwine.com
5/5 (1)Category DinnerServings 2Total Time 6 hrs 40 mins
OUR 17 BEST CHICKEN MARINADES - ALLRECIPES
From allrecipes.com
THE BEST BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN RECIPE …
From seriouseats.com
THE BEST CHICKEN MARINADE (FOR GRILLING OR BAKING)
From momontimeout.com
18 EASY MARINATED CHICKEN RECIPES - CHICKEN MARINADE …
From thepioneerwoman.com
Occupation Senior Food Editor/Writer
FILIPINO-STYLE FRIED CHICKEN - KAWALING PINOY
From kawalingpinoy.com
BEST BUTTERMILK FRIED CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
PAN-FRIED MARINATED CHICKEN BREAST - WHERE IS MY SPOON
From whereismyspoon.co
20 MARINATED CHICKEN RECIPES TO MAKE FOR DINNER - TASTE OF HOME
From tasteofhome.com
65 JUNETEENTH RECIPES FOR TRADITIONAL CELEBRATIONS - PARADE
From parade.com
KOREAN CHAIN BONCHON DISHES OUT FRIED CHICKEN FUSION AND …
From metrotimes.com
10 BEST CHICKEN MARINADE FOR FRIED CHICKEN RECIPES
From yummly.com
8 EASY WAYS TO COOK SALMON - ALLRECIPES
From allrecipes.com
CORN, CHICKEN AND RIBBONS OF EGG MAKE THIS SUMMER SOUP SHINE
From washingtonpost.com
CHEF MARCUS SAMUELSSON'S FRIED CHICKEN RECIPE FOR JUNETEENTH
From insider.com
CHICKEN MARINADE – WELLPLATED.COM
From wellplated.com
10 BEST FRIED CHICKEN MARINADE RECIPES | YUMMLY
From yummly.com
6 EASIEST WAYS TO COOK CHICKEN BREASTS—INCLUDING GRILLED, FRIED, …
From realsimple.com
A FAMILY'S FRIED CHICKEN RECIPE IN HONOR OF JUNETEENTH
From seattletimes.com
BUTTERMILK FRIED CHICKEN TENDERS - ONCE UPON A CHEF
From onceuponachef.com
JIM'S MARINATED ROAST - RECIPE - COOKS.COM
From cooks.com
You'll also love