DOMINICAN FRIED CHICKEN (CHICHARRONES DE POLLO)
Steps:
- Gather the ingredients.
- In a large nonreactive mixing bowl or plastic zip-top bag, combine lime juice, soy sauce, Worcestershire sauce, and minced garlic.
- Add the chicken strips and allow to marinate for 30 minutes or up to 3 hours.
- Gather the ingredients.
- In a separate mixing bowl or plastic zip-top bag, combine the flour, paprika, pepper, and salt and mix well.
- Remove the chicken from the marinade. Discard the leftover marinade . Pat the chicken pieces with paper towels. You want them moist enough for the coating to stick, but not so wet that it slides off.
- Coat the marinated chicken well with the seasoned flour mixture.
- Gather the ingredients.
- Place the vegetable oil for frying into a deep-sided frying pan, or use a deep fryer if you have one. Heat the oil over medium-high heat to 360 F (182 C).
- Don't overheat or under-heat the oil. You want the chicken to start cooking when you place it in the oil, but not spatter hot oil.
- Don't crowd the pan with the chicken. Fry it in batches until golden brown outside and completely cooked inside (about 2 minutes per side). The chicken should not be pink in the middle. The Food and Drug Administration recommends 165 F (74 C).
- Place chicken on a plate lined with a paper towel to absorb the oil. Keep the chicken warm until you are ready to serve it.
Nutrition Facts : Calories 564 kcal, Carbohydrate 29 g, Cholesterol 126 mg, Fiber 1 g, Protein 45 g, SaturatedFat 4 g, Sodium 868 mg, Sugar 1 g, Fat 29 g, ServingSize 2 1/2 pounds (4-6 servings), UnsaturatedFat 0 g
DIANA'S FRIED CHICKEN
Make and share this Diana's Fried Chicken recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 45m
Yield 16 pieces of fried chicken, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that).
- In a large heavy fry pan (I use cast iron), heat 2 1/2-3 inches veg oil over medium high heat.
- Set up three bowls.
- In the first bowl add 1 cup flour and all the salt.
- Mix well in the second bowl add eggs and milk and whisk well.
- In the third bowl add remaining flour, pepper and spike.
- Mix well Now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides.
- Drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.
Nutrition Facts : Calories 281.3, Fat 3.9, SaturatedFat 1.4, Cholesterol 108.6, Sodium 822.1, Carbohydrate 49.9, Fiber 2.1, Sugar 0.4, Protein 10.4
INDIANA FRIED CHICKEN
This superb style of fried chicken, found in southeastern Indiana, relies on a heavy use of black pepper. Wagner's Village Inn, a bar and restaurant in Oldenburg, stays true to the old-school method of skillet-frying in lard, and makes some of the best fried chicken in the area. The use of lard results in a very rich flavor, but canola oil is an acceptable substitute. At Wagner's, the cooks add two tablespoons of water to the skillet just before removing the fried chicken, believing it "seals in the flavor." Maybe, maybe not, but it's a festive finish to this exquisitely simple dish.
Provided by Michael Ruhlman
Categories dinner, poultry, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Remove the legs from the chicken at the joint. Separate the drumsticks from the thighs at the joint by placing the leg skin side down and following the line of fat that runs directly above the joint. Remove the wings at the joint. Place the chicken neck side down and separate the back from the breast using a knife or kitchen shears. Cut the breast into quarters. Cut the back in half crosswise.
- Transfer the chicken pieces to a large bowl. Sprinkle evenly with the salt and pepper and toss to coat, rubbing the chicken pieces to make sure the seasoning is uniformly distributed.
- Add the lard or oil to a large, deep cast-iron skillet or Dutch oven. You should have about 1 inch of fat, enough that the chicken will be submerged about three-quarters of the way up. Heat over high until the oil reaches 350 degrees, reducing the temperature as needed to medium or medium-high to keep it around 350 degrees.
- Add the flour to a large bowl and dredge the chicken in the flour until thoroughly coated. Working in 2 batches, carefully lay half the chicken into the hot fat and pan-fry, turning the pieces frequently for even cooking, until the chicken is golden brown and the thighs are cooked through, 10 to 15 minutes per batch.
- Just before removing the chicken, turn off the heat. Carefully add 2 tablespoons of water to the fat. (It will boil up immediately. Add the water directly to the fat at a close range in the center of the skillet to minimize splatter; feel free to use a ladle if you don't want to get too close.) When the water has cooked off and the vigorous bubbling has subsided, transfer the chicken to a paper-towel-lined plate. Turn the heat back on, bringing the oil back to 350 degrees, and fry the remaining batch of chicken, turning off the heat before adding the final 2 tablespoons of water. Transfer chicken to another paper towel-lined plate and serve immediately.
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.
CREOLE FRIED CHICKEN
This really is very good. Cook time depends on chicken piece sizes. Thighs and Breasts should be cooked together, Wings and Legs together. First six ingredients are for the Brine. Original recipe is from Cooks Country. Preperation time reflects brine time. Cook time reflects 2 batches of fry time.
Provided by Diana Adcock
Categories Chicken
Time 8h28m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Brine:.
- In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
- Add chicken pieces, cover and refrigerate 2-8 hours.
- For the Spice Blend:.
- In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
- Mix well.
- Set aside half your spice blend.
- Add remaining spice blend to flour and mix well.
- In a deep pot add oil.
- Heat to 375 degrees.
- Meanwhile:.
- Set up a cookie sheet with a rectangular cake rack.
- Remove chicken from brine, setting each piece on rack.
- Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
- Coat in flour mixture-return to rack.
- Let stand for five minutes.
- Coat in flour one more time-return to rack.
- Let stand for an additional five minutes.
- Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
- There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.
- Cook for 7 minutes, turn.
- Cook an additional 7 minutes.
- I use a meat sensor for the larger pieces.
- Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
- Repeat cooking process with remaining chicken.
- Repeat dusting of both sides of cooked chicken when second batch is complete.
- Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!
CHICKEN DIANE
In this classic dish, a luscious sauce of lemon juice, Dijon mustard and green onions ideally complements tender chicken breasts that are browned to a golden perfection on the stovetop.-Elissa Armbruster, Medford, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.
Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 490mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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- Crispy Fried Chicken. "I've been cooking for more than 50 years and have fried chicken hundreds of times," says BARBARA11035. "But in all those years never have I fried chicken that comes even close to being as crispy, moist, and delicious."
- Chef John's Buttermilk Fried Chicken. "I love the tangy tenderization that the buttermilk provides," says Chef John. "After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked."
- Triple-Dipped Fried Chicken. "Very light and very crispy," says Angela. "We love it at our house and I've even got my mom using it!"
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- Fried Chicken with Creamy Gravy. "This is a great recipe my family loved it, there weren't any leftovers," Shelly. "I finally learned how to make fried chicken!"
- Honey-Brined Fried Chicken Breasts. "The chicken had wonderful flavor was very moist and absolutely perfect served on greens. This is a keeper," says Deb C.
- Potato Crunchy Tenders. "Wish I could give this more stars. It deserves at least ten because of how easy it is. I followed the recipe exactly and my whole family loved it," Mary Jane Kail says.
- Southern Fried Chicken. "Beautiful! Beautiful! The chicken came out crisp and golden while remaining wonderfully moist," Kim says. " The smells alone drew my teenage brothers away from the video games — a magical feat as far as I'm concerned."
- Bang Bang Chicken. "This is a wonderful Americanized version of an extremely popular Sichuan Chinese dish. With twice-fried chicken, you get the crispy fried breading you'd expect, and the bang bang sauce drizzle just makes the entire dish spectacular."
- Pickle-Fried Chicken. "Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist," Cally says. 15 Reasons You Shouldn't Toss Out Pickle Juice.
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- Make the marinade: In large bowl, combine the vegetable oil, fish sauce, brown sugar, rice vinegar, garlic and black pepper. Set aside.
- Rinse the chicken and pat it dry. Add the chicken to the marinade and gently toss the chicken in to get it coated evenly. Marinate the chicken for at least 1 hour (2-3 hours preferred) so the chicken can soak up all the flavor. Gently stir up the chicken in the marinade at least twice during the 1-3 hours so that all the pieces of chicken get an even soak in the marinade.
- Make the flour coating: In a large bowl, combine the flour and baking powder. Slowly add the cold water and whisk to combine. Start with about 1.5 cups and add more if needed. Break up any clumps of flour so that the mixture is smooth. What you want to get is a thick and moist flour mixture that will cling to the chicken. Please see reference photo on the post.
- Heat a large frying pan or Dutch oven. Fill the pan or Dutch oven with oil about 1-inch deep. Heat the oil to 350-375°F.
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