FRIED CHICKEN
Provided by Anne Burrell
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Stir together the buttermilk, paprika, cayenne and 2 teaspoons of the salt in a large bowl. Add the chicken pieces and submerge them to coat. Allow to sit for at least 30 minutes but ideally as long as possible (up to 2 hours at room temperature or up to 8 hours refrigerated).
- Preheat the oven to 375 degrees F; set a rack in a rimmed baking sheet.
- Combine the flour, baking soda and remaining 1 tablespoon salt in a large bowl. Remove the chicken from the soak mixture and add to the flour mixture, turning to coat. Remove, dip again in the soak mixture and then again in the flour mixture.
- Heat 1 1/2 inches of oil in a very large cast-iron skillet over medium-high heat. When hot, shallow-fry the chicken in batches, turning once, until golden brown and an instant-read thermometer inserted into the thickest part (avoid the bone) registers 165 degrees F, around 15 minutes per side. Transfer the chicken to the prepared baking sheet and place in the oven to finish cooking through if necessary. Serve with warmed maple syrup if desired for dipping.
THE BEST FRIED CHICKEN
To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
- Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
- Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
SOUTHERN LIVING'S BEST FRIED CHICKEN
Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.
Provided by Julia Moskin
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
- Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
- In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
- Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
- Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
- Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
RUTH ANN'S FRIED CHICKEN
Don't be afraid. Just be prepared: long sleeves, apron, potholders, a long-handled turning fork and a quick jump out of the way when the chicken pops. And pop it will. If it doesn't, the oil isn't hot enough. And if the oil isn't hot enough, the chicken will be greasy. When properly fried, the chicken will be perfectly crisp and you will have more oil than you started with (rendered chicken fat).
Provided by nina6876
Categories Chicken Breast
Time 11h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim chicken of excess fat. Put in large bowl, add salt and cover with buttermilk. Chill overnight or for at least 4 hours.
- Drain chicken in a colander.
- Put flour and seasonings (feel free to add other herbs to the mix. Ruth Ann was a purest, but didn't object to a little dried thyme or cayenne on occasion.) in a large paper or plastic bag. Add chicken and shake.
- Choose a skillet at least 12 inches in diameter and 3 inches deep, that can be covered. Add enough oil, or oil and lard, or lard and butter, or oil and butter, to come to a depth of about 1/2 inch. Turn heat to medium-high. Be aware that butter burns faster than oil or lard, but it adds indescribable flavor. High quality lard is hard to find. Crisco may be substituted. If you are using butter, skim any foam as it rises to the top.
- When oil is hot (a pinch of flour will sizzle) raise heat to high. Slowly add chicken pieces (if you add them all at once, tempurature will plummet and chicken will be greasy). Cover skillet and reduce heat to medium high, and cook for 7 minutes. Repeat with remaining chicken until all is fried.
- Uncover skillet, turn chicken and continue to cook, uncovered for another 7 minutes. Turn chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden rown.
- Remove chicken from skillet and drain on paper towels. Serve hot, warm or at room temperature. Refrigerating makes fried chicken soggy, but if you do have leftovers, soggy fried chicken makes a great addition to a green salad, just remove skin, slice and toss with a simple vinegrette, mandarin orange slices and toasted almonds.
Nutrition Facts : Calories 1240, Fat 64.1, SaturatedFat 18.9, Cholesterol 367.6, Sodium 4085.7, Carbohydrate 60.3, Fiber 1.9, Sugar 12.1, Protein 98.8
More about "ruth anns fried chicken recipes"
THE BEST BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN RECIPE …
From seriouseats.com
Ratings 43Calories 1422 per servingCategory Dinner, Mains
- Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.
- Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat.
- Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips.
- Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat.
- One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet.
- Transfer chicken to a clean wire rack set in a rimmed baking sheet, season lightly with salt, and place in the oven. Bake until thickest part of breast pieces registers 150°F (65.5°C) on an instant-read thermometer, and thigh/drumstick pieces register 165°F (74°C), 5 to 10 minutes; remove chicken pieces as they reach their target temperature, and transfer to a second wire rack set in a rimmed baking sheet, or a paper towel-lined plate.
- Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes.
FRIED CHICKEN | RECIPETIN EATS
From recipetineats.com
THE BEST FRIED CHICKEN (ROSCOE’S COPYCAT) - THE RECIPE …
From therecipecritic.com
JOANNA GAINES FRIED CHICKEN RECIPE HAS A SURPRISING …
From wideopeneats.com
HOW TO MAKE CRISPY, JUICY FRIED CHICKEN (BETTER-THAN …
From thekitchn.com
[JUDY ANN'S KITCHEN 14] EP 2 : MY OTHER FRIED CHICKEN
From youtube.com
FRIED CHICKEN (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (22)Total Time 1 hr 15 minsCategory Main Dishes
- In a bowl, combine the buttermilk, salt and spices. Add the chicken and toss to coat. Cover and refrigerate for 12 hours.
FRIDAY FISH FRY SEASONING - THE SPICE HOUSE
From thespicehouse.com
RANCH OVEN FRIED CHICKEN {EXTRA CRISPY!} - THE SEASONED MOM
From theseasonedmom.com
RUTH'S CHRIS INSPIRED STUFFED CHICKEN | SIMPLE & EASY RECIPE
From youtube.com
RUTH ANN'S SEASONED PORK CHOPS - BIG FLAVORS FROM A TINY KITCHEN
From bigflavorstinykitchen.com
SEARCH FOR RECIPES - FOODNETWORK.CO.UK
From foodnetwork.co.uk
JUDY ANN'S PERFECT FRIED CHICKEN RECIPE | YUMMY PH - YOUTUBE
From youtube.com
THE ALLURE OF CRISPY FRIED CHICKEN - THE NEW YORK TIMES
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love