Better Than Fried Southwestern Chicken Recipes

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BETTER THAN BEST FRIED CHICKEN



Better Than Best Fried Chicken image

Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect--crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

Provided by CANDY WOO LI

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
½ cup all-purpose flour
½ cup cornstarch
½ teaspoon garlic powder
½ teaspoon paprika
salt and pepper to taste
oil for frying

Steps:

  • In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
  • In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
  • Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the "dough" into it; the oil is ready when it starts to fry immediately.
  • Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Nutrition Facts : Calories 530.6 calories, Carbohydrate 32.5 g, Cholesterol 121 mg, Fat 29.3 g, Fiber 0.7 g, Protein 32.4 g, SaturatedFat 4.8 g, Sodium 595.6 mg, Sugar 0.7 g

BETTER-THAN-FRIED SOUTHWESTERN CHICKEN



Better-than-Fried Southwestern Chicken image

What's better than fried Southwestern chicken? Our version-which is marinated in ranch dressing, coated in herbs and seasonings and baked until crispy.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 4 servings

Number Of Ingredients 5

1/4 cup KRAFT Classic Ranch Dressing
4 small boneless skinless chicken breasts (1 lb.)
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1 tsp. chili powder
1/4 tsp. garlic powder

Steps:

  • Pour dressing over chicken in bowl. Refrigerate 1 hour to marinate.
  • Heat oven to 400ºF. Mix coating mix and seasonings in pie plate. Remove chicken from marinade; discard marinade. Dip both sides of chicken in coating mixture; place in single layer in shallow foil-lined pan.
  • Bake 20 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g

SOUTHWESTERN OVEN FRIED CHICKEN



Southwestern Oven Fried Chicken image

Chris (lil sis) LOVES chicken! I think that one day, she might grow some feathers and start laying eggs. She and I are always on the hunt for new chicken dishes for us to try that require not a lot of work but is still delicious. She likes spicy stuff, so I know she's gonna like this. I know I did! Marinating time is included in the passive time

Provided by Redneck Epicurean

Categories     Chicken

Time 3h15m

Yield 3 lbs. pieces

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt and pepper
3 lbs chicken pieces
1 1/2 cups buttermilk
1 1/2 cups plain breadcrumbs
1/2 cup yellow cornmeal

Steps:

  • Combine the first 7 ingredients in a small bowl; blend well. Rub the chicken pieces with 3 tablespoons of the spice mix and set aside the remaining mix.
  • Place the chicken in a 9x 13 dish and let stand 10 minutes. Pour the buttermilk over the chicken, turning to coat. Cover and marinate 2 hours in the refrigerator, turning occasionally. Remove the chicken from the dish and discard the buttermilk.
  • Preheat the oven to 400 degrees.
  • Combine the remaining spice mixture, breadcrumbs, and cornmeal in a a dish and stir well. Dredge each chicken piece in the cornmeal mixture. Place on a baking sheet coated with cooking spray.
  • Bake 20 minutes 40 minutes (do not turn) or until juices run clear.

Nutrition Facts : Calories 963.7, Fat 47.1, SaturatedFat 13.5, Cholesterol 211.9, Sodium 753.4, Carbohydrate 67.2, Fiber 6.1, Sugar 11.3, Protein 65.7

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