Southern Fried Chicken Fingers With Green Peppercorn Mayonnaise Recipes

SOUTHERN FRIED CHICKEN FINGERS WITH GREEN PEPPERCORN MAYONNAISE

Southern Fried Chicken Fingers With Green Peppercorn Mayonnaise image

From Alive and Cooking. I would say this would serve 10 to 12 as an appetizer or 6 to 8 as part of a main course. Time includes soaking chicken in milk for 1 hour and preparing the mayo, which can be done while chicken is steeping in the milk (takes about 10 minutes to do including getting ingredients and equipment out), 5 minutes to cut and steep chicken and about 15 to 25 minutes to prepare your flour, egg etc and do the dipping. We tweaked some of the amounts to suit ourselves, have put the original amounts in brackets. Needs to be served ASAP out of the oil to get the crispiness but even that said it is still very tasteful after it has lost its crispiness. DH declared he would prefer the chicken without the Mayo. I made a half batch and had more than enough for the 4 of us (I could have halved again and it would have been just right for us) I actually found the mayo to be quite rich in its taste and had only a small amount but the DM and DS I think would have been happy to eat by the spoonful (could use excess in sandwiches etc). If serving as an appetizer you may wish to serve other sauces with it, the DH thought he would prefer a sweet and sour or a sweet chili (but one with a bit of kick, not overly sweet).

Provided by ImPat

Categories Chicken Breast

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

4 (200 g) chicken breast fillets (boneless and skinless)
1/2 cup milk
2 eggs (lightly beaten)
1 tablespoon lemon juice
1 cup plain flour
2 teaspoons dried thyme (1 tablespoon, ground, if available)
2 teaspoons rosemary (I used fresh)
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon garlic powder (salt was specified)
peanut oil (or canola for deep frying)
1 cup mayonnaise (I used a whole egg mayo)
1/2 cup sour cream
2 spring onions (finely chopped)
1 tablespoon green peppercorn (crushed)
1 tablespoon chives (I used garlic chives snipped)
2 teaspoons capers (finely chopped)
1 teaspoon French mustard (I used Dijon)

Steps:

For the chicken cut chicken fillets into long strips and soak in milk for 1 hour.
While the chicken is soaking make the green peppercorn mayonnaise by combining all ingredients together and refrigerate until required.
Drain the chicken, reserving the milk.
Whisk reserved milk, eggs and lemon juice together.
Combine the flour, spices and salts.
Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour.
Heat oil in a wok, large saucepan or deep fryer and fry chicken till golden brown (this will need to be done in 2 to 4 batches depending on the size of your wok etc.
Drain on absorbent paper.
To achieve an extra crispy crust, quickly deep fry again before serving, if desired.
Serve with green peppercorn mayonnaise.

Nutrition Facts : Calories 460.8, Fat 21.5, SaturatedFat 5.9, Cholesterol 169.3, Sodium 826.1, Carbohydrate 28.7, Fiber 1.2, Sugar 3, Protein 37

CHINESE SOUTHERN FRIED CHICKEN

Chinese Southern Fried Chicken image

Sounds weird, huh? But I promise you, it tastes really good. This recipe was invented to give fried chicken a Chinese flavor. Prep time includes the time the chicken is having its Chinese bath before frying.

Provided by Mirj2338

Categories Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

marinade
1 clove garlic, minced
1/2 teaspoon minced fresh ginger
1/2 teaspoon kosher salt
2 teaspoons sugar
3 tablespoons soy sauce
1 tablespoon rice wine
chicken
1 frying chicken, about 3 pounds,cut into 8 pieces
flour, for dredging
1 cup corn oil, for frying

Steps:

Combine the marinade ingredients with the chicken and set aside for 1 hour.
Preheat the oven to 350 degrees F.
Dredge the pieces of chicken in the flour.
Place a rack in a shallow baking pan and put the pan near the stove.
Heat a large skillet and add the oil.
When the oil is hot, fry the pieces of chicken on both sides until lightly browned, about 4 or 5 minutes.
Arrange the chicken on the rack so they don't touch and bake for 45 minutes or until done.
Serve hot or at room temperature.

SOUTHERN FRIED CHICKEN STRIPS

Southern Fried Chicken Strips image

What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 large egg
1/2 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1/2 teaspoon salt
1/2 teaspoon paprika
2 pounds chicken tenderloins
Oil for deep-fat frying
2 tablespoons grated Parmesan cheese

Steps:

In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

GREEN PEPPERCORN CHICKEN

Green Peppercorn Chicken image

This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.

Provided by oloschiavo

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 kg chicken breast fillet
1/4 cup grainy mustard
2 tablespoons green peppercorns, drained and chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
1/4 cup fresh chives
1/4 cup olive oil
1 small onion, finely chopped

Steps:

In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
Let stand for 30 minutes or so.
Heat remaining oil in pan.
Add onion and cook until soft.
Add chicken mixture to pan.
Cook, stirring, until chicken is fully cooked.

Nutrition Facts : Calories 417, Fat 17.1, SaturatedFat 2.7, Cholesterol 145, Sodium 338.7, Carbohydrate 4.3, Fiber 0.9, Sugar 1.4, Protein 58.7

FRIED CHICKEN FINGERS (TENDERS)

Fried Chicken Fingers (Tenders) image

Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.

Provided by ARathkamp

Categories Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken tenders
1 cup all-purpose flour
3 eggs
1 tablespoon season salt (or to taste)
1/2 tablespoon red pepper flakes (or to taste)
1/2 tablespoon black pepper (or to taste)
1/4 cup milk
2 cups canola oil (or enough for pan frying)

Steps:

Heat oil in frying pan.
In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
In a separate shallow dish, "scramble" the eggs with the milk.
Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.

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