OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
- Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
SUMMERTIME FRIED CHICKEN DINNER
Here is the classic picnic food, made even better for dinner! We marinate chicken in buttermilk and add two secret ingredients--pickle juice and Worcestershire sauce--for maximum flavor and tenderness, before frying it to crispy perfection. Served with a creamy coleslaw plus lots of pickles and potato rolls, this delightful family-style meal conjures up the best of summer.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the chicken: Mix together the buttermilk, pickle juice, Worcestershire sauce, 2 teaspoons of the paprika, 1/4 teaspoon of the cayenne, 1 tablespoon salt and several grinds of pepper in a large bowl. Add the chicken, making sure the pieces are submerged. Cover and refrigerate at least 2 hours and up to 4 hours.
- Mix together the flour, cornstarch, remaining 1 teaspoon paprika, remaining 1/4 teaspoon cayenne, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl until well combined; set aside.
- Fill a deep heavy pot with 2 inches of vegetable oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
- Remove a chicken piece from the buttermilk mixture, letting the excess drip off, and roll it in the seasoned flour until completely coated. Push it to the side in the bowl and repeat with the remaining chicken pieces.
- Working in 2 batches, carefully lower the chicken into the oil. The temperature will drop to 300 to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning. It should be light golden; if it is browning too quickly, lower the heat slightly. Continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 165 degrees F in the thighs and drumsticks.)
- Remove the chicken to a rack to drain and let rest a few minutes. Season with salt. Repeat with the remaining chicken.
- For the coleslaw: Whisk together the mayonnaise, sour cream, vinegar, Worcestershire sauce, mustard and celery salt in a medium bowl. Add the coleslaw mix and toss to coat. Season with 1/4 teaspoon salt and several grinds of pepper. Cover and refrigerate for 30 minutes. Taste and add additional salt and pepper as needed before serving.
- Serve the chicken hot or at room temperature with the coleslaw, potato rolls and pickles on the side.
DOOKY CHASE'S SOUTHERN FRIED CHICKEN
Dooky Chase is a New Orleans restaurant considered by many to have the best southern fried chicken in America. This recipe is from the Dooky Chase cookbook written by Leah Chase. Her tips are to use "Pet" brand evaporated milk, After dipping the chicken in the egg and dusting it in flour, let the chicken sit for about 10 minutes before putting it in the oil to fry. ·
Provided by Kana K.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken well with salt and pepper. Set aside. Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes.
- In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.
- Heat oil to 350°F. Place chicken in hot oil. Fry, turning as chicken browns. Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.
Nutrition Facts : Calories 2971.5, Fat 274.7, SaturatedFat 45.2, Cholesterol 357.3, Sodium 2054.3, Carbohydrate 52.8, Fiber 2.4, Sugar 0.3, Protein 75.3
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.
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
LEA'S FRIED CHICKEN
This is how I fry chicken.My husband requests some today. I can't give specific amounts as I don't measure,but season the chicken and the flour well.If you have time,season the chicken overnight. I prefer to fry chicken in a cast iron skillet or use a heavy skillet. Another recommendation I have is,don't drain the chicken on paper towels,makes it soft,drain over a rack.
Provided by Leanne D. @kitchenkaterer
Categories Chicken
Number Of Ingredients 7
Steps:
- Heat oil of your choice in a cast iron skillet. Rinse and dry chicken pieces.Season with salt ,pepper,cayenne and garlic powder. Combine flour,cornstarch and seasoning.Mix well. Dredge chicken in seasoned mixture (if any skin is loose on the chicken,flour under the skin as well,shake off additional flour(you want the chicken dry. Cook in hot oil until golden brown,crispy and done (temp. should be 165)
FRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
- When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
- In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
- In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
- Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
- Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
- Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
- Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
- Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)
EASY OVEN-FRIED CHICKEN LEGS
When you're craving fried chicken without the excess grease, this recipe is sure to satisfy those cravings!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine buttermilk, salt, and pepper in a large bowl. Add chicken pieces and marinate at room temperature for 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking pan with foil and place in the oven.
- Combine cornstarch, panko, smoked paprika, Greek seasoning, onion powder, poultry seasoning, salt, and pepper in a large resealable bag.
- Remove chicken legs from buttermilk, drain, and dip legs one at a time into the dry coating mixture.
- Remove pan from the oven with pot holders and add 1 tablespoon melted butter to the pan. With a pastry brush, spread melted butter all over the pan.
- Lay coated chicken legs into the pan. Pour half of the melted butter over chicken legs.
- Roast in the preheated until chicken is no longer pink at the bone and the juices run clear, about 40 minutes, turning over at the halfway point. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drizzle with remaining melted butter and serve immediately.
Nutrition Facts : Calories 504.7 calories, Carbohydrate 27.8 g, Cholesterol 172.4 mg, Fat 24.1 g, Fiber 0.4 g, Protein 44.8 g, SaturatedFat 10.4 g, Sodium 1003.5 mg, Sugar 3.1 g
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