Fried Chicken Seasoned Flour Recipes

11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY

Steps:

• Beat the eggs into the buttermilk.
• Add the chicken pieces to the buttermilk mixture and chill for an hour.
• In a large mixing bowl, mix the flour with all the herbs and spices.
• Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
• Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
• Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
• Transfer to a paper towel-lined plate.
• Enjoy!

SEASONED FLOUR FOR CHICKEN

Steps:

• Combine all ingredients in a bowl.
• Using sparingly as this batch will do number of dishes.
• Dip chicken pieces in beaten eggs.
• Next, toss chicken pieces in bread crumbs (seasoned or unseasoned).
• Finally, toss chicken pieces in Seasoned Flour recipe.
• Pre-heat oven to 350 deg.
• Place chicken in a tray or cookie sheet lined with foil (shiny side down), spray with Pam or equivalent.
• Place chicken pieces on the tray after completing above the process. Spray chicken with Pam, turn, spray other side.
• Cover with foil and bake for 40 minutes for drums, chicken breasts (bone-in), thighs etc.
• For wings and chicken fried chicken, follow the above procedure but reduce cooking time to about 15 minutes.
• Remove foil cover and put chicken back in the oven for the same amount of time. (cut time back by 25% if using a convection oven).
• Chicken should be nicely browned, crispy and moist.

FRIED CHICKEN IN SEASONED FLOUR

Steps:

• Mix together all the seasoning ingredients.
• Wash chicken pieces and pat dry with paper towel.
• Place flour in a paper bag and shake pieces, one at a time.
• Fry in heated oil until meat is cooked, turning once.
• Time should be 10-15 minutes.

FRIED CHICKEN

Steps:

• Mix parsley, lemon pepper, garlic salt, rosemary, seasoning salt and chili powder in a bowl. Mix them into the flour thoroughly. Place half the seasoned flour in a bowl and mix the eggs and milk together in another bowl.
• Dip the chicken into the flour, coating it entirely, then shake off the excess seasoning and put it into the egg mixture. Coat completely, then dip it into the flour again (adding more flour in 1-cup increments, if needed). Place the chicken on a plastic wrap lined 13-by-9-inch pan, putting more plastic wrap between the layers. Cover with plastic wrap and refrigerate for 6 hours; store the remaining seasoned flour in an airtight container.
• Heat the oil in a medium to large pot to 350 degrees F.
• Dip the chicken in the seasoned flour one more time. Fry the chicken, in batches, until it reaches an internal temperature of 165 degrees F, about 8 minutes.