French Fried Chicken Recipes

FRENCH FRIED ONION CHICKEN

Steps:

• Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and place a wire rack on top. Spray the wire rack with cooking spray. Set aside.
• Pat chicken dry with paper towel; sprinkle with seasoned salt on both sides.
• In a large Ziploc bag, combine fried onions, flour and garlic powder. Use a rolling pin or meat mallet to coarsely crush the fried onions. Transfer to a shallow dish.
• Place the eggs in a separate shallow dish.
• Working with one piece of chicken at a time, dip the chicken in the egg and then dredge in the onion mixture, gently pressing to make sure that both sides are evenly coated. Place the chicken on the prepared wire rack; repeat with remaining chicken.
• Bake chicken until it reaches an internal temperature of 165 degrees F - about 20-25 minutes.

FRENCH FRIED CHICKEN

Steps:

• Put the chicken in a zip top bag with the buttermilk marinade ingredients: the buttermilk, Dijon mustard, 2 teaspoons salt, 1 teaspoon black pepper, Dijon, buttermilk and cayenne. Massage everything together, seal the bag, and refrigerate for 8 hours or overnight.
• When ready to fry, set two wire racks over two baking sheets. Mix together the flour, cornmeal, salt and pepper in a paper bag or a large bowl. Remove the chicken pieces from the buttermilk brine and coat them with the flour mixture, working a few pieces at a time, making sure the pieces are thoroughly coated. (Toss them in the closed bag, or use your hands and toss them in the bowl.) Gently shake off some of the excess flour and set them on one of the wire racks over a baking sheet.
• In a large, heavy skillet, such as cast iron, heat about 1 1/4-inch (4cm) of duck fat or canola oil. If using a deep-fry thermometer, the temperature should read 350ºF (180ºC) when ready to fry.
• Carefully place as many pieces of the chicken as will fit in the pan without crowding it, skin side down. The temperature will decrease but try to keep the temperature of the oil around 325ºF (162ºC) as you fry.
• Fry the chicken until the bottom is nicely browned, then use tongs to turn the chicken over and fry until the other side is browned and crisp. The chicken will take about 20 to 25 minutes to cook, total, and if you want to verify that it's cooked, cut into the thigh piece near the bone; if the juices run clear, it's done.
• As the chicken is done, remove the pieces and set them on the wire rack. Use a slotted spoon or strainer to skin the fat or oil of stray pieces of chicken, so they don't burn, then fry the remaining pieces of chicken.

FRENCH FRIED ONION CHICKEN

Steps:

• spray the bottom of a 9 by 13 inch pan.
• whisk together milk and eggs in a bowl big enough to dip chicken into.
• dip chicken in eggs, set side by side in baking pan.
• in a small bowl crush the onions.
• mix in the bread crumbs and parmesan cheese pour over chicken.
• Drizzle melted butter or margarine over chicken.
• bake at 350 degrees until chicken is done about 45 minutes.
• ****Note**** If CHICKEN IS TOO THICK, I POUND IT AND SOMETIMES CUT IT IN HALF.

FRENCH FRIED CHICKEN

Steps:

• Sprinkle chicken with salt and steam until tender; dry and keep cool until time to fry (it is better to do this the day before).
• Just before serving, preheat oil in a deep fryer or stockpot to 370°F.
• Roll chicken pieces in crumbs, dip in eggs and then in crumbs again.
• Fry until golden brown, about 10 to 12 minutes.

CRUNCHY FRENCH ONION CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
• Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
• Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).