Zesty Fried Chicken Recipes

ZESTY FRIED CHICKEN

Steps:

• Combine cornmeal, paprika, salt, garlic, powder, pepper, and cumin in a shallow dish or on a sheet of waxed paper.
• Rinse chicken, do not pat dry; coat chicken evenly on all sides with the cornmeal mixture.
• Spray an unheated large skillet with cooking spray.
• Preheat skillet over medium high heat.
• Add chicken; cook for 8 to 10 minutes or until tender and no longer pink, turning occasionally to brown evenly on all sides.

ZESTY PAN FRIED CHICKEN

Steps:

• 1. Put olive oil in pan on MED/HI.
• 2. Crack eggs in bowl and in a seperate bowl place sesonings and bread crumbs. Dip the chicken in the egg and then rub with coating.
• 3. Place coated chicken in pan and cook until crisp but not burnt on both sides.
• 3. Remove the chicken from the pan and place on a serving plater. Reccomended with a salad and mashed potatoes. Enjoy.

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

SPICY FRIED CHICKEN

Steps:

• In a large zip top bag place chicken pieces with the buttermilk and chipotle. Close bag and mix making sure mixture is evenly distributed. Marinate for up to 8 hours or overnight in the refrigerator.
• Fill a large 12-inch cast iron skillet with oil to the depth of about 1/2 to 3/4-inch and heat until hot, about 325 degrees F.
• In a shallow dish mix the flour and cornmeal with the seasonings. Remove the chicken from the marinade and dredge into the flour/cornmeal mixture. Repeat this process until all pieces are coated. Gently lower the chicken into the hot oil and fry for about 10 minutes on each side, until golden brown and the chicken is cooked through. The oil temperature will drop to about 290 degrees F when the chicken is first added to the hot oil, but will raise back up to 325 degrees F during the cooking process. Use an instant-read thermometer inserted in the thickest part of the chicken pieces, not touching the bone nor piercing through, to make sure it registers 165 degrees F before removing it from the oil. Drain on paper towels and serve.

SPICY FRIED CHICKEN

Steps:

• Mix buttermilk, garlic, 1/8 t. salt, 1/4-1/2 t. pepper, and 1/4 t. cayenne in wide shallow bowl. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning once.
• Transfer drumsticks to wire rack to drain slightly. Combine flour, remaining 2 t. salt, 3/4 to 1-1/4 t. pepper, and 3/4 to 1-1/4 t. cayenne in shallow bowl. Coat drumsticks with flour mixture and place on clean rack or baking sheet. Coat each drumstick again with flour, shake off excess, and let stand at room temperature 30-60 minutes.
• Heat 1/2 in oil in large heavy skillet or electric frying pan to 350-360 degrees. Add half the drumsticks and adjust heat so that oil remains between 300 and 320 degrees. Fry, turning once, until juices run clear when thickest part of drumstick is pierced with fork, 20-24 minutes. Drain on paper towels and keep warm in oven. Repeat with remaining drumsticks. Serve hot or warm.