KNOTT'S BERRY FARM FRIED CHICKEN
Make and share this Knott's Berry Farm Fried Chicken recipe from Food.com.
Provided by Cookin In Texas
Categories Chicken
Time 1h45m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Soak chicken for at least 1 hour and pat dry.
- Coat each piece of chicken with flour and shake off any excess flour.
- Bring oil up to temp in an iron skillet or large frying pan and carefully drop in chicken pieces.
- Cover and fry for 45 minutes or until golden brown and juices run clear.
- Remove chicken when done and drain on paper towels.
Nutrition Facts : Calories 2311.2, Fat 216, SaturatedFat 34.4, Cholesterol 204.9, Sodium 192.3, Carbohydrate 38.2, Fiber 1.4, Sugar 0.1, Protein 56
KNOTT'S BERRY FARM'S FRIED CHICKEN RECIPE - (3.3/5)
Provided by á-174942
Number Of Ingredients 3
Steps:
- Cover chicken with salted water and soak for 45 minutes. (Very important) Drain chicken and pat dry. Coat each piece of chicken with flour and shake off any excess flour. Bring oil to a boil in an 8 1/2-quart saucepan, electric skillet or iron skillet and drop in chicken pieces. Do not overcrowd chicken in the pot. Cover and fry for 45 minutes. Remove chicken with a slotted spoon and drain on paper towels. This recipe yields 6 servings.
KNOTT'S BERRY FARM CHARLESTON CHICKEN SOUP
This is a nice sophisticated Chicken Soup. Last time I served it to friends the entire pot of soup was consumed.
Provided by Cook4_6
Categories < 4 Hours
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dumplings:
- Combine the flour and baking powder.
- Beat the egg yolks on high speed until light, 3 minutes.
- Add the parsley, mushrooms, flour mixture, salt and pepper.
- Mix on medium speed for 1 minute.
- In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes.
- Fold them into the yolk-mushroom mixture. Set the batter aside while you make the soup.
- Soup:
- Place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a Dutch oven or large saucepan.
- Add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat.
- After 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.
- Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces. Return the chicken to the pot and bring the soup back to a simmer.
- Drop the Mushroom Dumpling batter by the tablespoon into the soup. If it joins together let it cook, then sepearate with a spoon after.
- Cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.
- Serve the soup in warm bowls with a dumpling or two floating on top of each serving. Add seasoning to taste.
Nutrition Facts : Calories 566.8, Fat 36, SaturatedFat 10.3, Cholesterol 232.1, Sodium 387.2, Carbohydrate 12.6, Fiber 2.9, Sugar 5.1, Protein 45.9
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