Slow Roasted Fried Chicken Recipes

SIMPLE SLOW ROAST CHICKEN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

SLOW ROASTED WHOLE CHICKEN

Steps:

• In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
• Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
• Rub the chicken all over with oil.
• Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
• Rub the outside of the chicken all over with the spice mixture.
• Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
• Set oven to 275°F.
• Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
• Bake uncovered for about 4-1/2 hours or until very tender.
• Tent the cooked chicken with foil and let rest 15 minutes before carving.

SLOW ROASTED FRIED CHICKEN

Steps:

• Preheat the oven to 175 degrees F.
• For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well.
• For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool.
• Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve.

SLOW COOKED OVEN FRIED CHICKEN

Steps:

• In a blender, combine soy sauce, sugar, honey or molasses, pepper, garlic, and ginger. Set aside.
• In a 10 by 12 inch foil lined pan place still frozen chicken (wings). Pour blended mixture over chicken (wings).
• Place on center rack and bake at 250 degrees for 2 to 2 1/2 hours turning and basting every 30 to 40 minutes. When chicken (wings) are done they will be tender.
• Remove from sauce and serve immedeitly or keep warm in a crock pot.

FOOLPROOF SLOW ROAST CHICKEN

Steps:

• Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
• Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
• Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.