Crispy Chicken And Fries Recipes

CRISPY FRIED CHICKEN

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.

CRISPY ROSEMARY CHICKEN AND FRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
• Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

CRISPY CHICKEN AND FRIES

Steps:

• Position 2 racks in the upper and lower thirds of the oven and preheat to 425 degrees Fahrenheit.
• Slice the potatoes into 1/3-inch-thick fries.
• Place on a baking sheet and drizzle with 2 tablespoons of the olive oil, toss to coat, then arrange evenly.
• Bake in the upper third of the oven until crisp and golden, about 40 minutes.
• Meanwhile, remove and discard the skin from the chicken, except for the wings.
• In a large bowl, beat the egg white until frothy.
• Add the chicken pieces and toss to coat.
• Line a baking sheet with parchment paper.
• In a medium bowl, mix the bread crumbs, flour, Cajun seasoning, and paprika; season with salt.
• Coat chicken with the crumbs and transfer to the prepared baking sheet.
• In a large, heavy skillet, heat 3 tablespoons olive oil over medium-high heat.
• Add 4 chicken pieces and cook, turning once, until golden, about 3 minutes.
• Transfer to a clean baking sheet and repeat with the remaining 3 tablespoons olive oil and 4 pieces of chicken.
• On the bottom rack of the oven, bake the chicken until cooked through and crisp, about 22 minutes.
• Season the fries with salt and serve with the chicken.

CRISPY CHICKEN FINGERS WITH ONTARIO APPLE "FRIES"

Steps:

• In large saucepan over medium-high heat, boil cider until reduced to 1/3 cup (75 mL), about 20 minutes (will have a syrupy consistency). Remove from heat; whisk in butter and salt.
• Preheat oven to 400 F (200 C). In bowl, toss apples with 2 tbsp (30 mL) of the glaze and 1/2 tbsp (7 mL) of thyme. Arrange in a single layer on a rimmed baking sheet. Set aside.
• In bowl combine corn flake crumbs, salt and parsley. Set aside. Dip chicken strips in sweet chili sauce and then coat with corn flakes. Arrange in a single layer on a greased baking sheet.
• Place chicken on the top third and the apples on the bottom third of the oven. Roast for 10 minutes. Turn chicken, drizzle apples with remaining glaze and switch baking sheets so the apples are now on the top third of oven. Continue to roast for 10 minutes and remove chicken from oven. Let chicken fingers cool while apples finish caramelizing, about 5 to 10 minutes more.
• Sprinkle apples with remaining thyme and additional salt if desired.