CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
COPYCAT SHAKE SHACK CHICK'N SHACK SANDWICH
Don't like Burgers? Not a problem! Shake Shack has a chicken sandwich which is a delight! Crisp and full of flavor, this might become your new guilty pleasure.
Provided by EmKenBken
Categories Lunch/Snacks
Time 1h30m
Yield 4 Sandwiches
Number Of Ingredients 18
Steps:
- Marinade:.
- Put buttermilk, 2 tablespoons salt, black pepper, and the hot sauce in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 20 minutes or overnight.
- Buttermilk Herb Mayo:.
- In a small bowl stir together the mayonnaise with the buttermilk, chives, parsley, thyme, and pepper. Refrigerate until ready to serve.
- Dry Mixture:.
- Put flour, remaining 2 teaspoons salt, cayenne pepper, and baking powder in a large resealable plastic bag.
- One at a time, remove chicken from marinade. Place chicken piece in dry mixture bag and shake vigorously to coat. Remove chicken from bag, and shaking off any excess flour mixture, set floured chicken aside. Repeat with remaining chicken.
- Line a baking sheet with paper towels.
- Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat oil over medium-high, to 375°F Cook chicken until golden brown on each side, about 3 to 4 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
- Dividing evenly spread bottom of buns with: herb mayo, pickle slices, lettuce and chicken, use remaining bun tops to close sandwiches. Serve hot.
Nutrition Facts : Calories 3271.1, Fat 335.2, SaturatedFat 44.8, Cholesterol 48.3, Sodium 4256.1, Carbohydrate 52.8, Fiber 3.2, Sugar 2.5, Protein 22.9
SHAKER FRIED CHICKEN
This is so simple. A pan-fried chicken and gravy recipe that goes great with a simple salad and mashed potatoes (to sop up all the creamy gravy). I love Shaker cooking, I think I got this recipe about 40 years ago at the Hancock Shaker Village.
Provided by SheCooksToConquer
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour and salt and pepper in a plastic (Ziploc) bag.
- Add chicken pieces, and shake until coated.
- Heat butter and oil together in a large skillet. Add chicken pieces and brown well on both sides.
- Remove chicken pieces when browned and drain fat from skillet. Return chicken to skillet, skin side up.
- Pour half-and-half over chicken, cover skillet, and cook over low heat for 35-40 minutes, until chicken is cooked through and tender.
Nutrition Facts : Calories 519.6, Fat 38.7, SaturatedFat 13.8, Cholesterol 155.8, Sodium 174.2, Carbohydrate 7.3, Fiber 0.2, Sugar 0.1, Protein 33.9
SHAKER CHICKEN
Chicken in rich creamy sauce. Serve with a bowl of steaming mashed potatoes and crisply cooked fresh vegetables.
Provided by Pinaygourmet 345142
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper.
- Melt butter in a large saucepan, add the chicken and saute until browned on all sides.
- Remove from the heat, lift out the chicken with a slotted spoon, and set aside.
- Quarter and peel the apples, then core and slice them.
- Return the casserole to the heat and add the apples, sugar, spice 2 cups stock, and the bay leaves.
- Simmer for 15 minutes, stirring the apples frequently.
- Return the chicken to the pan, cover and simmer for 30 minutes or until tender, adding more stock if necessary.
- Add the cream and heat through, then taste the sauce for seasoning.
- Serve hot, garnished with apple slices.
Nutrition Facts : Calories 444.2, Fat 25.4, SaturatedFat 13.5, Cholesterol 172.2, Sodium 695.8, Carbohydrate 23.8, Fiber 3.4, Sugar 18.1, Protein 31.1
BEST-EVER FRIED CHICKEN
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.
EASY SHAKE AND BAKE CHICKEN
This is a quick dinner and very enjoyable!
Provided by Candy
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated.
- Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.2 g, Cholesterol 137.7 mg, Fat 32.6 g, Fiber 0.5 g, Protein 31.9 g, SaturatedFat 14.5 g, Sodium 590.1 mg, Sugar 0.1 g
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- Place chicken in a bowl with the buttermilk. Let sit in the refrigerator for at least 8 hours, or overnight.
- Place the flour, salt and cayenne in a large brown paper bag and gently shake to combine (if you don’t have a paper bag, you can use a large, sturdy plastic bag).
- Remove chicken from the buttermilk. Add one piece of the damp chicken to the paper bag. Hold the bag closed and shake it so that the chicken is thoroughly coated. Transfer the chicken to a wire rack; repeat with remaining pieces of chicken. Allow the chicken to dry for at least 30 minutes or up to 1 hour.
- Heat the oil in a large cast iron skillet or Dutch oven with the butter over medium-high heat. When the oil is hot (but not smoking), and a drop of water sprinkled into the pan sizzles, add the chicken, making sure you do not crowd the pan. Cover and cook until the chicken begins to turn brown, about 8-10 minutes (reduce the heat slightly, if necessary). Turn the pieces over, cover again, and cook for about 10 more minutes. Drain on a rack. Season warm chicken with additional salt and pepper, to taste.
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