FRIED CHICKEN
Provided by Anne Burrell
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Stir together the buttermilk, paprika, cayenne and 2 teaspoons of the salt in a large bowl. Add the chicken pieces and submerge them to coat. Allow to sit for at least 30 minutes but ideally as long as possible (up to 2 hours at room temperature or up to 8 hours refrigerated).
- Preheat the oven to 375 degrees F; set a rack in a rimmed baking sheet.
- Combine the flour, baking soda and remaining 1 tablespoon salt in a large bowl. Remove the chicken from the soak mixture and add to the flour mixture, turning to coat. Remove, dip again in the soak mixture and then again in the flour mixture.
- Heat 1 1/2 inches of oil in a very large cast-iron skillet over medium-high heat. When hot, shallow-fry the chicken in batches, turning once, until golden brown and an instant-read thermometer inserted into the thickest part (avoid the bone) registers 165 degrees F, around 15 minutes per side. Transfer the chicken to the prepared baking sheet and place in the oven to finish cooking through if necessary. Serve with warmed maple syrup if desired for dipping.
SPICY CHICKEN AND PEPPERS
My husband didn't think he could eat chicken prepared any way but fried-until he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. -Ruth Ann Toppins of Huntington, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.
Nutrition Facts : Calories 548 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1069mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 9g fiber), Protein 42g protein.
RUTH ANN'S FRIED CHICKEN
Don't be afraid. Just be prepared: long sleeves, apron, potholders, a long-handled turning fork and a quick jump out of the way when the chicken pops. And pop it will. If it doesn't, the oil isn't hot enough. And if the oil isn't hot enough, the chicken will be greasy. When properly fried, the chicken will be perfectly crisp and you will have more oil than you started with (rendered chicken fat).
Provided by nina6876
Categories Chicken Breast
Time 11h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim chicken of excess fat. Put in large bowl, add salt and cover with buttermilk. Chill overnight or for at least 4 hours.
- Drain chicken in a colander.
- Put flour and seasonings (feel free to add other herbs to the mix. Ruth Ann was a purest, but didn't object to a little dried thyme or cayenne on occasion.) in a large paper or plastic bag. Add chicken and shake.
- Choose a skillet at least 12 inches in diameter and 3 inches deep, that can be covered. Add enough oil, or oil and lard, or lard and butter, or oil and butter, to come to a depth of about 1/2 inch. Turn heat to medium-high. Be aware that butter burns faster than oil or lard, but it adds indescribable flavor. High quality lard is hard to find. Crisco may be substituted. If you are using butter, skim any foam as it rises to the top.
- When oil is hot (a pinch of flour will sizzle) raise heat to high. Slowly add chicken pieces (if you add them all at once, tempurature will plummet and chicken will be greasy). Cover skillet and reduce heat to medium high, and cook for 7 minutes. Repeat with remaining chicken until all is fried.
- Uncover skillet, turn chicken and continue to cook, uncovered for another 7 minutes. Turn chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden rown.
- Remove chicken from skillet and drain on paper towels. Serve hot, warm or at room temperature. Refrigerating makes fried chicken soggy, but if you do have leftovers, soggy fried chicken makes a great addition to a green salad, just remove skin, slice and toss with a simple vinegrette, mandarin orange slices and toasted almonds.
Nutrition Facts : Calories 1240, Fat 64.1, SaturatedFat 18.9, Cholesterol 367.6, Sodium 4085.7, Carbohydrate 60.3, Fiber 1.9, Sugar 12.1, Protein 98.8
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