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
CRISPY FRIED CHICKEN
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! -Jeanne Schnitzler, Lima, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.
CRISPY FRIED CHICKEN
Steps:
- Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
- Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.
- Combine all ingredients thoroughly.
PERFECT CRISPY FRIED CHICKEN
After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.
Provided by arthurfl99
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 13h10m
Yield 3
Number Of Ingredients 14
Steps:
- Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
- Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
- Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
- Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
- Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
- Preheat oven to 250 degrees F (120 degrees C).
- Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.
Nutrition Facts : Calories 766.7 calories, Carbohydrate 46.6 g, Cholesterol 149.4 mg, Fat 38.7 g, Fiber 2 g, Protein 55.4 g, SaturatedFat 8.8 g, Sodium 2788.8 mg, Sugar 8.6 g
CRISPY FRIED CHICKEN
If you love Southern fried chicken you'll be amazed with this healthy makeover- some clever swaps mean taste isn't compromised
Provided by Angela Nilsen
Categories Main course
Time 35m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
- Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
- When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
- Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
- Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).
Nutrition Facts : Calories 319 calories, Fat 10.5 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 18.6 grams carbohydrates, Sugar 2.2 grams sugar, Fiber 0.8 grams fiber, Protein 37.1 grams protein, Sodium 0.7 milligram of sodium
More about "crispy fried chicken recipes"
SUPER CRISPY FRIED CHICKEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (12)Total Time 55 minsCategory DinnerCalories 387 per serving
- Mix the chicken pieces, buttermilk, salt, pepper and hot sauce in a large bowl and refrigerate for at least four hours.
- Remove the chicken from the buttermilk, then add each chicken piece to the flour, coating well, then place onto the baking sheet and let sit for at least 30 minutes (the flour will become paste-like).
- Add a large dutch oven 1/2 full with canola oil heated to 365 degrees and fry in batches (do not crowd the pan) of 4 pieces, cooking for 10-12 minutes (check for 165 degrees and that the chicken is cooked through).
LORETTA LYNN'S CRISPY FRIED CHICKEN RECIPE | CDKITCHEN.COM
From cdkitchen.com
HERE'S KFC'S SECRET RECIPE TO EXTRA CRISPY FRIED CHICKEN
From tasteofhome.com
EXTRA CRISPY SOUTHERN FRIED CHICKEN RECIPE
From cdkitchen.com
10 BEST CRISPY FRIED CHICKEN WITH CORNSTARCH RECIPES
From yummly.com
HOW TO MAKE CRISPY, JUICY FRIED CHICKEN (BETTER-THAN …
From thekitchn.com
CRISP OVEN-FRIED CHICKEN RECIPE - PILLSBURY.COM
From pillsbury.com
CRISPY FRIED CHICKEN DRUMSTICKS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY FRIED CHICKEN – BY THE RECIPES
From bytherecipes.com
FRIED CHICKEN SANDWICH (WITH CRISPY BUTTERMILK CHICKEN)
From foodtalkdaily.com
TRULY CRISPY OVEN FRIED CHICKEN [RECIPE - SAVORY NOTHINGS
From savorynothings.com
CRISPY FRIED CHICKEN RECIPE - MASHED.COM
From mashed.com
CHICKEN KATSU RAMEN - A SPICY PERSPECTIVE
From aspicyperspective.com
CRISPY AND JUICY CHICKEN-FRIED TURKEY | CHEFSTEPS
From chefsteps.com
CRISPY FRIED CHICKEN - COOKING WITH TAMMY.RECIPES
From cookingwithtammy.recipes
CRISPY BUTTERMILK FRIED CHICKEN RECIPE BY GRACE PARISI - FOOD
From foodandwine.com
CRISPY FRIED CHICKEN RECIPE - I WASH YOU DRY
From iwashyoudry.com
CRISPY FRIED CHICKEN WINGS RECIPE | ALLRECIPES
From test.element.allrecipes.com
BEST HOMEMADE FRIED CHICKEN RECIPE - HOW TO MAKE CRISPY FRIED …
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #healthy #main-dish #poultry #easy #chicken #dietary #one-dish-meal #high-protein #high-in-something #meat #chicken-breasts #4-hours-or-less
You'll also love