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
FRIED CHICKEN AND EGG RICE BOWL RECIPE BY TASTY
Here's what you need: chicken breast, pepper, salt, flour, egg, panko breadcrumb, oil, onion, chicken stock, soy sauce, sake, mirin, sugar, eggs, rice, scallion, nori
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
- Deep-fry until chicken is done, brown and crispy. Slice and set aside.
- In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
- Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
- Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
- Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 39 grams, Fat 53 grams, Fiber 1 gram, Protein 36 grams, Sugar 10 grams
BROOKLYN BOWL FRIED CHICKEN
This fried chicken is a specialty of Eric and Bruce Bromberg's SoHo restaurant Blue Ribbon and many of its offspring, including Brooklyn Bowl, the bowling alley in Williamsburg, Brooklyn. It is famous, and it is crunchy. And, as long as you are not afraid of having a three-inch-deep lake of hot oil in your kitchen, it is preposterously simple to make at home. No three-day buttermilk bath, or lard seasoned with bacon - just a quick crust of egg whites and matzo crumbs that the Bromberg brothers ought to patent. You sprinkle it with a sort-of-Cajun spice mix and send it to the table with pots of honey, if you are a restaurant, or, at home, with a bear-shaped squeeze bottle. The spice mix, all of which you will likely have in your pantry, comes together in two minutes.
Provided by Pete Wells
Categories dinner, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with oil to a depth of about 3 inches. Heat the oil over medium-high heat until a deep-fat thermometer reads 375 degrees.
- Meanwhile, whisk the egg whites in a large, shallow bowl. In a separate shallow bowl, combine the matzo meal and flour. Keeping the dark meat and the white separate, dip each chicken piece in egg white and let excess drip back into the bowl. Then roll each chicken piece in the matzo mix, and tap off excess.
- Carefully lower the chicken thighs and drumsticks into the oil. After 3 minutes, carefully add the breast pieces. (Keep the oil at 375 by adjusting heat as necessary.) Fry until dark gold, about 10 minutes more. Transfer the fried chicken to a paper-towel-lined plate. Sprinkle immediately with salt and pepper, then coat the pieces with the Cajun seasoning. Serve the chicken with honey, for dipping.
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