What's a good fried chicken recipe?!
Answers:
BUTTERMILK FRIED CHICKEN
1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large white onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs!.
1 teaspoon paprika
1 teaspoon cayenne pepper
2 cups all purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
Salt and pepper
2 cups vegetable oil, canola oil, or peanut oil
Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions,herbs, paprika, and cayenne pepper Drain chicken in a colander, leaving some herbs on chicken!. In a large paper or plastic (sturdy) bag, mix flour with seasonings!. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron) (About 350°F)!. Place chicken pieces in bag with flour and shake until thoroughly coated!. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown!.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken!. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking!. Use tongs to remove chicken from pan!. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain!. Add more salt and pepper to taste!.
nfd?Www@FoodAQ@Com
1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large white onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs!.
1 teaspoon paprika
1 teaspoon cayenne pepper
2 cups all purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
Salt and pepper
2 cups vegetable oil, canola oil, or peanut oil
Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions,herbs, paprika, and cayenne pepper Drain chicken in a colander, leaving some herbs on chicken!. In a large paper or plastic (sturdy) bag, mix flour with seasonings!. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron) (About 350°F)!. Place chicken pieces in bag with flour and shake until thoroughly coated!. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown!.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken!. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking!. Use tongs to remove chicken from pan!. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain!. Add more salt and pepper to taste!.
nfd?Www@FoodAQ@Com
Here's a great, HEALTHY recipe and a link to the site it comes from!.!.!.
Pan Fried Chilli Chicken on Coriander Rice
Per person, you will require:
1 chicken breast fillet (skinned)
3oz (75g) of basmati rice
1 small tomato (quartered)
1 tbsp of plain flour
? tsp of chilli powder (or more if you like it hot!)
1 clove of garlic (crushed)
2 tsp of roughly chopped coriander (cilantro, in the USA)
Olive oil
Salt
The rice you buy will have cooking instructions on the packet so decide when to put it on in relation to the chicken - which takes about twenty minutes - accordingly!.
Combine the flour, chilli powder and a pinch of salt on a flat plate and pat the chicken in it to coat it well!. Add a splash of olive oil to a non-stick frying pan and bring it up to a medium heat!. Fry the chicken for about ten minutes each side, depending on the thickness of the fillet, but always remember that chicken must be cooked thoroughly before being eaten!. To check whether it is fully cooked, stick a skewer or even a fork in to it and ensure the juices run clear!.
When the rice is cooked, drain it well and combine it in a bowl with the garlic, coriander (cilantro) and a pinch of salt!. Plate the rice, put the chicken on top and garnish with the tomato!.Www@FoodAQ@Com
Pan Fried Chilli Chicken on Coriander Rice
Per person, you will require:
1 chicken breast fillet (skinned)
3oz (75g) of basmati rice
1 small tomato (quartered)
1 tbsp of plain flour
? tsp of chilli powder (or more if you like it hot!)
1 clove of garlic (crushed)
2 tsp of roughly chopped coriander (cilantro, in the USA)
Olive oil
Salt
The rice you buy will have cooking instructions on the packet so decide when to put it on in relation to the chicken - which takes about twenty minutes - accordingly!.
Combine the flour, chilli powder and a pinch of salt on a flat plate and pat the chicken in it to coat it well!. Add a splash of olive oil to a non-stick frying pan and bring it up to a medium heat!. Fry the chicken for about ten minutes each side, depending on the thickness of the fillet, but always remember that chicken must be cooked thoroughly before being eaten!. To check whether it is fully cooked, stick a skewer or even a fork in to it and ensure the juices run clear!.
When the rice is cooked, drain it well and combine it in a bowl with the garlic, coriander (cilantro) and a pinch of salt!. Plate the rice, put the chicken on top and garnish with the tomato!.Www@FoodAQ@Com
My grandmother made this recipe, and just recently, I saw Paula Deen make a similar one on her show!. This is not an exact recipe but I never follow recipes, but here it is!.
Using a cut up fryer chicken or your favorite parts, rinse chicken well in cool water, pat dry with paper towels!. Marinate overnight in buttermilk in a covered container!.
Roll in flour seasoned with salt and course ground black pepper!. Deep fry until crispy and cooked thoroughly!.
Drain on paper towels!.
In a medium sized bowl, combine 1 cup honey, 1/4 cup crushed pecans, and a sprinkle of red pepper flakes!.
Dip hot fried chicken in honey mixture!.
I know it sounds strange but it is absolutely amazing and is the most unique and tasty deviation from just plain old fried chicken I've ever had!.Www@FoodAQ@Com
Using a cut up fryer chicken or your favorite parts, rinse chicken well in cool water, pat dry with paper towels!. Marinate overnight in buttermilk in a covered container!.
Roll in flour seasoned with salt and course ground black pepper!. Deep fry until crispy and cooked thoroughly!.
Drain on paper towels!.
In a medium sized bowl, combine 1 cup honey, 1/4 cup crushed pecans, and a sprinkle of red pepper flakes!.
Dip hot fried chicken in honey mixture!.
I know it sounds strange but it is absolutely amazing and is the most unique and tasty deviation from just plain old fried chicken I've ever had!.Www@FoodAQ@Com
Add lowry's seasoning salt and pepper to flour
Soak chicken in buttermilk 5 minutes then dredge thru the flour!. Repeat!.
Fry til golden!.
Double dredging is sloppy but it is the key to getting a really thick coating!.Www@FoodAQ@Com
Soak chicken in buttermilk 5 minutes then dredge thru the flour!. Repeat!.
Fry til golden!.
Double dredging is sloppy but it is the key to getting a really thick coating!.Www@FoodAQ@Com