Robs Original Fried Chicken Recipes

Steps:

• Preheat the oven to 175 degrees F. Preheat the oil in the deep fryer to 400 degrees F.
• For the flour: In a bowl, mix the four, salt and Cajun seasoning.
• For the chicken: Toss the chicken with 1/2 cup of the oil, 1 tablespoon salt and 1 teaspoon pepper, and place on parchment paper. Cook slowly in the oven until the chicken reaches an internal temperature of 165 degrees F, about 1 hour. Remove from the oven and cool.
• Once cooled, toss the cooked chicken with the seasoned flour and flash fry in the deep fryer. Cook until the skin is crisp, 4 minutes. Remove and allow excess oil to drain over paper towels.
• Finally re-season with salt and pepper, and serve.

Steps:

• Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
• In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

Steps:

• Preheat the oven to 175 degrees F. For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well. For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool. Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.

Steps:

• In a large bowl, blend the eggs, buttermilk and Cajun spice. Mix well, and then pour over the chicken pieces, mixing and coating well. After coating the chicken, cover and refrigerate overnight, or for a minimum of 4 hours.
• Preheat the oil to 300 degrees F in a deep-fryer. Remove the chicken from the marinade and allow to sit on a baking screen for 5 minutes. This will allow any excess marinade to drip off.
• Next, in a large bowl, blend the flour, salt and pepper, mixing well. Dredge the marinated chicken in the flour. Coat the chicken well with flour, and then tap off any excess. Add to the heated oil. Fry the chicken in batches until it reaches 165 degrees F on an instant-read thermometer, 13 to 15 minutes. Then remove from the oil and allow any excess to drip off before serving. This will allow the meat to rest before serving. Repeat the cooking process with the remaining chicken. (Hold the cooked chicken in the oven on low temperature if doing in batches.)

Steps:

• In a large resealable plastic bag, combine first four ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat. , In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels.,

Steps:

• In small bowl, combine first 6 ingredients and stir until smooth, thick paste is formed.
• Spread evenly over chicken.
• Place coated chicken in large bowl, cover tightly, and refrigerate for at least 2 hours.
• Pour oil in large, heavy skillet or deep fryer to at least a 3-inch depth, and heat to 425 degrees.
• Meanwhile, place soda water in bowl, and dry pancake mix in a seperate bowl.
• Place chicken in soda, then dredge with pancake mix.
• Set aside to dry a few min.
• Fry a few pieces at a time uintil browned (about 5 minutes), and place on large baking sheet.
• Bake, uncovered, for 30 minutes at 350 degrees.