CRISPY FRIED CHICKEN
Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.
Provided by Rachel Farnsworth
Categories Main Dish
Time 35m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
- When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
- Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
- Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
- Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 degrees F.
- Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.
Nutrition Facts : Calories 723 kcal, Carbohydrate 66 g, Protein 42 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 193 mg, Sodium 2847 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
ASHLEY'S AND JOJO'S FRIED CHICKEN
This is a recipe that me and one of my favorite aunts, Joanna, used to make when I would spend the summer with her. The marinade has many variations. (The variations are that you can use whatever you want to. Our variations depended on budget alone for my aunt is an artist with shallow pockets.) Marinating is key to the success of this recipe. I try to marinate overnight or in the morning so that it can be ready when I get hiome from school or work. An hour or two will make a difference but the longer the chicken is in the marinade, the more delicious it will be in the end. You don't have to use chicken legs, but that is me and JoJo's favorite part of the chicken. Enjoy!
Provided by ashleyhazel12
Categories Lunch/Snacks
Time 7h45m
Yield 8-10 chicken legs
Number Of Ingredients 12
Steps:
- Peel and roughly chop onion and rosemary. Stir in a large bowl or plastic container along with sugar and entire bottle of italian dressing. Add chicken to mixture and refrigerate for at least six hours.
- Remove chicken from marinade and put in a clean, empty bowl or a clean kitchen sink. Season chicken with half of the garlic powder, half of the onion powder, and half of the cajun seasoning. Toss the chicken around and rub the spices very well into the skin of the chicken.
- In another bowl beat eggs and worchestershire sauce very well.
- Add flour and remaining, garlic powder, onion powder, and cajun seasoning into a ziploc bag. Seal the bag and shake very well to blend the flour and spices.
- Dip each piece of chicken into egg mixture, then into flour mixture and then drop into the hot oil. Do not overcrowd chicken into skillet. Deep fry until bone in chicken is white.
- Place on a cooling rack or paper towel and let cool.
- Serve.
Nutrition Facts : Calories 900.9, Fat 59.2, SaturatedFat 12.3, Cholesterol 231.6, Sodium 1491, Carbohydrate 54.3, Fiber 1.5, Sugar 24, Protein 37.9
HOW TO FRY CHICKEN TO PERFECTION
Once you learn how to fry chicken at home, you'll never look back! It's easier than you think-this recipe will give you golden, crispy chicken every time.
Categories picnic Summer comfort food main dish
Time 10h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
- When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
- In the meantime, preheat the oven to 360˚ and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
- In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
- Heat 1 1/2 to 2 inches of oil in a deep skillet or Dutch oven over medium-high heat until a deep-fry thermometer reaches 365˚. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
- Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
- Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
- Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a rack set over a paper towel-lined baking sheet and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
- Bake the thighs and breasts for 15 minutes to finish cooking. (You can cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Drain on the rack set over the baking sheet.
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