RESTAURANT-STYLE FRIED CHICKEN
Chicken pieces dipped in an egg/milk mixture, then coated with Italian/tomato seasoned flour and fried, in the style of a famous restaurant chain. Enjoy!
Provided by Ilene
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 40m
Yield 7
Number Of Ingredients 7
Steps:
- In a small bowl, mix egg beat and milk together. Set aside. In a shallow dish or bowl, mix together the flour, salad dressing mix and soup mix. Dip chicken pieces in egg/milk mixture, then in flour mixture and roll until well-coated.
- Heat oil in a large skillet over medium high heat and fry chicken in skillet, turning often, for 25 to 35 minutes or until juices run clear.
Nutrition Facts : Calories 740.1 calories, Carbohydrate 25.1 g, Cholesterol 249.7 mg, Fat 45.4 g, Fiber 0.8 g, Protein 53.8 g, SaturatedFat 12.6 g, Sodium 767.1 mg, Sugar 2.7 g
EASY RESTAURANT-STYLE BUFFALO CHICKEN WINGS
Super easy delicious chicken wings. My wife doesn't like the hot sauce, so she heats BBQ sauce in the microwave and uses that.
Provided by DavAlf
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse chicken wings in cold water; drain and pat dry with paper towels.
- Mix flour, salt, pepper, and garlic powder together in a 1-gallon resealable bag; add chicken wings. Seal bag and shake to evenly coat chicken.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Remove chicken from bag and shake off any excess coating; fry in the preheated oil until chicken is no longer pink in the center, about 7 minutes. Remove chicken with a slotted spoon and drain on a paper towel-lined plate.
- Combine hot sauce and butter in saucepan over medium heat; cook until heated through, about 5 minutes. Coat cooked chicken wings with sauce.
Nutrition Facts : Calories 311 calories, Carbohydrate 14.1 g, Cholesterol 43.7 mg, Fat 21.1 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 4.3 g, Sodium 1958.5 mg, Sugar 0.7 g
RESTAURANT-STYLE FRIED CHICKEN FINGERS (OVEN-BAKED OPTION)
Make these as spicy as desired by adjusting the cayenne peppe, you may use your own favorite seasoning for the breading mixture --- plan ahead the chicken needs to marinate for 3-4 hours, I have listed oven-baking instructions on the bottom of the recipe -- if you are making these for a small crowd I strongly suggest to double the recipe these will be gone in a flash they are so good, serve with honey mustard dipping sauce :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 3h4m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into about 3/4-inch strips (or as desired).
- In a large bowl combine the buttermilk with egg and 1 teaspoon garlic powder.
- Place the chicken strips into the buttermilk mixture; using cleans hands toss to coat in the milk mixture.
- Cover and refrigerate for about 3 hours (tossing the chicken strips a few times during chilling time).
- Prepare a baking sheet or a couple of large plates to place the coated chicken fingers on.
- For the breading in a large resealable heavy plastic bag (or a shallow bowl) combine the flour with all the remaining ingredients.
- Remove the chicken strips and discard the buttermilk allowing any excess to drip off.
- Place the strips into the flour mixture mixture and toss to coat completely.
- Place the coated strips onto the baking sheet or plate (have all the strips coated before you begin frying, for extra crispness you may double dip in the coating before frying if desired).
- Heat oil in a large heavy skillet to 375 degrees F.
- Place the chicken fingers in hot oil a few at a time and fry until golden brown and the juices run clear.
- Place on a rack or a heavy brown paper bag to drain then lightly sprinkle with more seasoning salt if desired (do not use a paper towel or the coating will become soggy).
- TO OVEN-BAKE; place the coated chicken fingers on a greased baking sheet, bake in a preheated 350 degree F oven for 25-30 minutes.
Nutrition Facts : Calories 1593.1, Fat 149.2, SaturatedFat 22.8, Cholesterol 105.3, Sodium 324.1, Carbohydrate 31.6, Fiber 1.5, Sugar 3.4, Protein 34.3
CHINESE STYLE FRIED CHICKEN
This is a great recipe for fried chicken to use in orange or lemon chicken. It's not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956.
Provided by birdie 3 andrea
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into inch pieces.
- Whisk together egg whites and soy sauce.
- Soak chicken in soy mixture for 20 minutes covered in the fridge.
- Add 2 cups oil to wok or deep fryer.
- Heat wok to 350°F.
- Put cornstarch and flour into a reseal able plastic freezer bag.
- Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
- Add chicken to wok.
- Fry 15 seconds only. No browning yet!
- Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
- After all of the chicken has cooked for 15 seconds let cool for a few minutes.
- Fry it an additional 15-20 seconds or until golden.
- Always check meat. If it is pink it needs to be cooked longer.
- Top with your favorite lemon or orange sauce.
Nutrition Facts : Calories 949.8, Fat 65, SaturatedFat 10, Cholesterol 69.6, Sodium 3129.5, Carbohydrate 56.2, Fiber 1.6, Sugar 1.2, Protein 34.4
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