Is there another way you can fry chicken besides flour and salt, pepper and garlic salt?!
Answers:
Breadcrumbs!.Www@FoodAQ@Com
Many ways to fry chicken!. You can also use Bisquick to make a batter and deep fry to chicken as well!. Make the batter thin, dip seasoned chicken, let the excess run off the chicken, and fry in 350 degree oil!. Fry until thoroughly cooked and golden brown and drain chicken pieces on a rack!.
You may also try seasoning with Lawry's season salt, a little cayenne pepper, paprika and oion & garlic POWDER (not salt)!.
Another way to fry chicken breasts (boneless) is to mix italian seasoned bread crumbs with corn flake crumbs!. Prepare an egg & milk mixture!. Dip well seasoned chicken in the egg mixture, coat in the bread crumbs & corn flake crumbs and fry in vegetable or canola oil!. If the chicken is very thinly cut, you can sautee the pieces in olive oil and butter as well!.Www@FoodAQ@Com
You may also try seasoning with Lawry's season salt, a little cayenne pepper, paprika and oion & garlic POWDER (not salt)!.
Another way to fry chicken breasts (boneless) is to mix italian seasoned bread crumbs with corn flake crumbs!. Prepare an egg & milk mixture!. Dip well seasoned chicken in the egg mixture, coat in the bread crumbs & corn flake crumbs and fry in vegetable or canola oil!. If the chicken is very thinly cut, you can sautee the pieces in olive oil and butter as well!.Www@FoodAQ@Com
Oven-Fried Herb Chicken
Serves 8
1/2 cup corn flake crumbs or bread crumbs
1/4 t salt
1/4 t garlic powder
1/4 t paprika
1/8 t ground red pepper (cayenne)
1 egg white
1 t water
8 boneless, skinless chicken breast halves
Heat oven to 450 degrees!. Line 15x10x1 inch baking pan with foil; spray foil with nonstick cooking spray!.
In small bowl, combine corn flake crumbs, salt, garlic powder, paprika and ground red pepper; mix well!.
In another small bowl, beat egg white and water until frothy!.
Place chicken in sprayed foil lined pan!. Brush with egg white mixture; sprinkle with crumb mixture!.
Bake at 450 degrees for 15 to 20 minutes or until chicken is fork tender and juices run clear!.Www@FoodAQ@Com
Serves 8
1/2 cup corn flake crumbs or bread crumbs
1/4 t salt
1/4 t garlic powder
1/4 t paprika
1/8 t ground red pepper (cayenne)
1 egg white
1 t water
8 boneless, skinless chicken breast halves
Heat oven to 450 degrees!. Line 15x10x1 inch baking pan with foil; spray foil with nonstick cooking spray!.
In small bowl, combine corn flake crumbs, salt, garlic powder, paprika and ground red pepper; mix well!.
In another small bowl, beat egg white and water until frothy!.
Place chicken in sprayed foil lined pan!. Brush with egg white mixture; sprinkle with crumb mixture!.
Bake at 450 degrees for 15 to 20 minutes or until chicken is fork tender and juices run clear!.Www@FoodAQ@Com
Yes, there is a VERY delicious way to do it with no enriched flour and no oil!.
FIRST
Preheat oven to 375!.
Line a medium/big baking pan with foil!. make sure it's big enough to keep each piece of chicken from touching the others!.
Take two split chicken breasts, skin them, bone them, and cut them in half to make four thin patties!. I recommend you don't buy the boneless skinless breasts, because they tend to be drier!. It'll take a little more time to do it yourself, but it's worth it!.
Wash thoroughly before continuing, as you're done with the chicken for now and you don't want to get sal monella all over your kitchen!. ;)
BREADING
3 slices of whole wheat bread (I prefer Friehofer's Family Grains Twisted, but I'm sure any would do), lightly toasted
Generously sprinkle garlic, black pepper, oregano, basil to taste (I recommend going heaviest on the garlic, then pepper, then oregano, then basil)
1-2 tbsp grated parmesan
1-2 tbsp grated romano
grind it up until it's all a fin powder, take a little taste to make sure the seasonings are well-proportioned, then fill a regular bowl about 1/4 of the way or less with the mixture (remember, if you run out, you can always refill the bowl)!. You can freeze the rest for later!.
BATTER
Whip up two egg whites until it becomes a consistent, liquidy texture!.
PUTTING IT TOGETHER
Dip each chicken patty one at a time, first in the egg whites, then in the breading!. Flip it at least 3 times in the breading to make sure it's well-coated; then, place the patty on the baking pan!. Once you have done this with all four, place the pan with the patties (kind of obvious, lol) into the oven and let cook for 35 minutes!.
Makes 2 servings, plus the frozen bread crumbs for later so you don't have to go through the hassle every time!
Voila! You have a healthy, great-tasting "fried" chicken!
PS: If you would like to try other foods with this mixture, I recommend leaving out the pepper and oregano, adding it to only the portion you're using for the chicken!. I've found that this mixture is a little too spicy on onion rings and fried shrimp!.Www@FoodAQ@Com
FIRST
Preheat oven to 375!.
Line a medium/big baking pan with foil!. make sure it's big enough to keep each piece of chicken from touching the others!.
Take two split chicken breasts, skin them, bone them, and cut them in half to make four thin patties!. I recommend you don't buy the boneless skinless breasts, because they tend to be drier!. It'll take a little more time to do it yourself, but it's worth it!.
Wash thoroughly before continuing, as you're done with the chicken for now and you don't want to get sal monella all over your kitchen!. ;)
BREADING
3 slices of whole wheat bread (I prefer Friehofer's Family Grains Twisted, but I'm sure any would do), lightly toasted
Generously sprinkle garlic, black pepper, oregano, basil to taste (I recommend going heaviest on the garlic, then pepper, then oregano, then basil)
1-2 tbsp grated parmesan
1-2 tbsp grated romano
grind it up until it's all a fin powder, take a little taste to make sure the seasonings are well-proportioned, then fill a regular bowl about 1/4 of the way or less with the mixture (remember, if you run out, you can always refill the bowl)!. You can freeze the rest for later!.
BATTER
Whip up two egg whites until it becomes a consistent, liquidy texture!.
PUTTING IT TOGETHER
Dip each chicken patty one at a time, first in the egg whites, then in the breading!. Flip it at least 3 times in the breading to make sure it's well-coated; then, place the patty on the baking pan!. Once you have done this with all four, place the pan with the patties (kind of obvious, lol) into the oven and let cook for 35 minutes!.
Makes 2 servings, plus the frozen bread crumbs for later so you don't have to go through the hassle every time!
Voila! You have a healthy, great-tasting "fried" chicken!
PS: If you would like to try other foods with this mixture, I recommend leaving out the pepper and oregano, adding it to only the portion you're using for the chicken!. I've found that this mixture is a little too spicy on onion rings and fried shrimp!.Www@FoodAQ@Com
Why just fry them!? Why not do other things with chicken!.
One great thing is to marinate it in Pesto sauce for about 2 hours and then you can grill it!. It is absolutely fantastic!.
But frying chicken!.!.!.!.there is a great recipe on the bisquick box for awesome chicken fingers! Try that!. I did it the other day and instead of using egg I used buttermilk to soak the chicken in and then rolled in the bisquick mixture and then you bake it!
excellent recipe for fried chicken breast!. It starts with a boneless, skinless chicken breast!. The recipe calls for a mixture of crushed Ritz crackers, dried basil, and Parmesan cheese!. I keep Parmesan–Romano-Asiago mix in the fridge and used that instead of straight Parmesan!. Thaw the breast, rinse it in cold water, and dredge it in the cracker mixture!. Then fry it in a non-stick skillet on medium in oil - about four minutes on each side!. Do not cover it!.
I've used the recipe twice!. The second time I used an Italian herb mix instead of straight basil and I added nutmeg!. Both times the chicken has come out great!. It a nice quick-and-easy recipe!.!.!.
another one that is great is this one!.!.
Crispy Baked Chicken
a family-pleasing supper, these crispy baked chicken thighs get their nutty crunch from sunflower seeds, while a tangy sour cream and soup-based sauce keeps them moist and tender inside!.
Ingredients
* 2 cups sunflower seeds
* 1 cup all-purpose flour!. divided
* 2 tablespoons ground black pepper
* 14 boneless chicken thighs
* 1 tablespoon olive oil
* 1 (16 ounce) container sour cream
* 1 (10!.75 ounce) can condensed cream of chicken soup
* 1 (10!.75 ounce) can condensed cream of mushroom soup
Cooking Instructions
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. Put sunflower seeds and about 1/4 cup of the flour into a blender or food processor!. Blend until some of the seeds are completely pulverized into flour, but some of the pieces are still large enough to be crunchy!. Pour this mixture in a shallow dish or bowl and add the remaining 3/4 cup flour and the ground black pepper!. Mix together!.
3!. Dredge the chicken in the flour mixture!. Heat oil in a large skillet over medium high heat!. Add the coated chicken and brown for about 1 to 2 minutes on each side!. (Note: You're not cooking the chicken with this step, just 'crunchifying' the flour and sealing in the juices so that the chicken stays tender while cooking)!. Lay browned chicken pieces in a 9x13-inch baking dish!.
4!. In a medium bowl, mix together sour cream, cream of chicken soup and cream of mushroom soup!. Pour this mixture over the chicken, making sure that it gets under and around all of the chicken pieces!. Top with any remaining sunflower seed mixture!.
5!. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear!.
You can make lemon chicken!.!.!.!.but it is not fried!.!.!.
Lemon Chicken
* 1/3 cup Flour, seasoned with paprika, salt, and pepper
* 2 lemons
* 2 teaspoons Brown sugar
* 1 cup Chicken broth
* 4 boneless chicken breast halves, skinned
* 1 tablespoon Shortening
Dust the chicken with the seasoned flour!. Put shortening in fry pan and brown the chicken!. Arrange in a greased casserole !. Grate the peel of one lemon, then juice it; set aside!. Sprinkle the breasts with brown sugar!. Sprinkle lemon peel over the chicken!. Slice second lemon thinly and arrange over chicken, pour on reserved lemon juice!. Pour 1 cup chicken broth into the skillet; stir with the pan drippings then pour over the casserole!.
Cook at 375 degrees for about 50 minutes!. Serve lemon chicken over wild rice!.
Serves 4!.
You can also dip your chicken in egg and then roll in pistachios or crushed cashews and bake! YUM YUM YUM!
You can also put your chicken in a ziplock bag and add Italian dressing and let it marinate for 20 minutes to an hour!. Then grill or saute in a pan!.
Just don't overcook chicken!. Get a thermometer and only take it to 170!. Take if off and cover it up and let it rest for 10 minutes!. It will continue to rise in temperature another 10 degrees and it will be PERFECT! Juicy and good!
Oh!.!.you can also make teryiaki chicken in a packet!. Just put foil in a baking pan and add chicken!. Add some teryiaki marinade (You can buy it in bottles) NOT SAUCE but marinade!.!.!.!.then top with a can of drained pineapple!. Fold foil over it and bake for about 20 to 30 minutes!.
also this is good!.!.!.
Sweet And Sour Chicken Recipe
Ingredients
* 1 lb!. Bnls!. Chicken breast OR bnls!. Chicken thighs
* 2 carrots sliced very thin
* 1 Green Bell pepper, cut in thin strips
* 1 med!. onion, cut in thin strips
* 1 can pineapple chunks ( I like alot of pineapple and use the 16oz!. size, you can use the smaller size if you like)
* 1 bottle Kikkoman sweet and sour sauce
* 2 Tbls!. oil
* 1 Tbls!. soy sauce
* 1/4 cup water
Directions
1!. Cut chicken into 1inch cubes
2!. Brown Chicken pcs!. in hot oil and soy sauce in skillet or wok over medium heat!.
3!. Add 1/4 cup water and cover and cook for 20 minutes stirring occasionally!.
4!. Stir carrots, onions, green peppers and entire bottle of sweet and sour sauce into chicken mixture and simmer uncovered for 10-15 minutes stirring often
5!. Add the pineapple and cook for another 10-15 minutes more!.
6!. Serve over rice ( I like the jasmine rice)
I know you said fried chicken!.!.but thought I would offer you some other suggestions!Www@FoodAQ@Com
One great thing is to marinate it in Pesto sauce for about 2 hours and then you can grill it!. It is absolutely fantastic!.
But frying chicken!.!.!.!.there is a great recipe on the bisquick box for awesome chicken fingers! Try that!. I did it the other day and instead of using egg I used buttermilk to soak the chicken in and then rolled in the bisquick mixture and then you bake it!
excellent recipe for fried chicken breast!. It starts with a boneless, skinless chicken breast!. The recipe calls for a mixture of crushed Ritz crackers, dried basil, and Parmesan cheese!. I keep Parmesan–Romano-Asiago mix in the fridge and used that instead of straight Parmesan!. Thaw the breast, rinse it in cold water, and dredge it in the cracker mixture!. Then fry it in a non-stick skillet on medium in oil - about four minutes on each side!. Do not cover it!.
I've used the recipe twice!. The second time I used an Italian herb mix instead of straight basil and I added nutmeg!. Both times the chicken has come out great!. It a nice quick-and-easy recipe!.!.!.
another one that is great is this one!.!.
Crispy Baked Chicken
a family-pleasing supper, these crispy baked chicken thighs get their nutty crunch from sunflower seeds, while a tangy sour cream and soup-based sauce keeps them moist and tender inside!.
Ingredients
* 2 cups sunflower seeds
* 1 cup all-purpose flour!. divided
* 2 tablespoons ground black pepper
* 14 boneless chicken thighs
* 1 tablespoon olive oil
* 1 (16 ounce) container sour cream
* 1 (10!.75 ounce) can condensed cream of chicken soup
* 1 (10!.75 ounce) can condensed cream of mushroom soup
Cooking Instructions
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. Put sunflower seeds and about 1/4 cup of the flour into a blender or food processor!. Blend until some of the seeds are completely pulverized into flour, but some of the pieces are still large enough to be crunchy!. Pour this mixture in a shallow dish or bowl and add the remaining 3/4 cup flour and the ground black pepper!. Mix together!.
3!. Dredge the chicken in the flour mixture!. Heat oil in a large skillet over medium high heat!. Add the coated chicken and brown for about 1 to 2 minutes on each side!. (Note: You're not cooking the chicken with this step, just 'crunchifying' the flour and sealing in the juices so that the chicken stays tender while cooking)!. Lay browned chicken pieces in a 9x13-inch baking dish!.
4!. In a medium bowl, mix together sour cream, cream of chicken soup and cream of mushroom soup!. Pour this mixture over the chicken, making sure that it gets under and around all of the chicken pieces!. Top with any remaining sunflower seed mixture!.
5!. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear!.
You can make lemon chicken!.!.!.!.but it is not fried!.!.!.
Lemon Chicken
* 1/3 cup Flour, seasoned with paprika, salt, and pepper
* 2 lemons
* 2 teaspoons Brown sugar
* 1 cup Chicken broth
* 4 boneless chicken breast halves, skinned
* 1 tablespoon Shortening
Dust the chicken with the seasoned flour!. Put shortening in fry pan and brown the chicken!. Arrange in a greased casserole !. Grate the peel of one lemon, then juice it; set aside!. Sprinkle the breasts with brown sugar!. Sprinkle lemon peel over the chicken!. Slice second lemon thinly and arrange over chicken, pour on reserved lemon juice!. Pour 1 cup chicken broth into the skillet; stir with the pan drippings then pour over the casserole!.
Cook at 375 degrees for about 50 minutes!. Serve lemon chicken over wild rice!.
Serves 4!.
You can also dip your chicken in egg and then roll in pistachios or crushed cashews and bake! YUM YUM YUM!
You can also put your chicken in a ziplock bag and add Italian dressing and let it marinate for 20 minutes to an hour!. Then grill or saute in a pan!.
Just don't overcook chicken!. Get a thermometer and only take it to 170!. Take if off and cover it up and let it rest for 10 minutes!. It will continue to rise in temperature another 10 degrees and it will be PERFECT! Juicy and good!
Oh!.!.you can also make teryiaki chicken in a packet!. Just put foil in a baking pan and add chicken!. Add some teryiaki marinade (You can buy it in bottles) NOT SAUCE but marinade!.!.!.!.then top with a can of drained pineapple!. Fold foil over it and bake for about 20 to 30 minutes!.
also this is good!.!.!.
Sweet And Sour Chicken Recipe
Ingredients
* 1 lb!. Bnls!. Chicken breast OR bnls!. Chicken thighs
* 2 carrots sliced very thin
* 1 Green Bell pepper, cut in thin strips
* 1 med!. onion, cut in thin strips
* 1 can pineapple chunks ( I like alot of pineapple and use the 16oz!. size, you can use the smaller size if you like)
* 1 bottle Kikkoman sweet and sour sauce
* 2 Tbls!. oil
* 1 Tbls!. soy sauce
* 1/4 cup water
Directions
1!. Cut chicken into 1inch cubes
2!. Brown Chicken pcs!. in hot oil and soy sauce in skillet or wok over medium heat!.
3!. Add 1/4 cup water and cover and cook for 20 minutes stirring occasionally!.
4!. Stir carrots, onions, green peppers and entire bottle of sweet and sour sauce into chicken mixture and simmer uncovered for 10-15 minutes stirring often
5!. Add the pineapple and cook for another 10-15 minutes more!.
6!. Serve over rice ( I like the jasmine rice)
I know you said fried chicken!.!.but thought I would offer you some other suggestions!Www@FoodAQ@Com
Crumble saltines and add flavorings, or ritz crackers with seasonings!.
Crushed chicken stuffing mix!.
Cornmeal!.!.!.I think there is a recipe on the back of the cornmeal can!.
Bread crumbs/Panko (Japanese bread crumbs)
3 cups panko
1 tbsp parsely flakes
1/2 tsp poultry seasoning
1/2 tsp white pepper
1 1/2 tsp seasoning salt
1 tsp garlic salt
3/4 tsp thyme!.
Mix and make up some buttermilk and egg wash!. Dip a boneless skinless breast in the egg wash and then in the crumbs!. Pan fry!.
You won't kneed all teh crumbs so only put about 1/3 or so of the crumbs in a pie plate or what ever you are going to use!.Www@FoodAQ@Com
Crushed chicken stuffing mix!.
Cornmeal!.!.!.I think there is a recipe on the back of the cornmeal can!.
Bread crumbs/Panko (Japanese bread crumbs)
3 cups panko
1 tbsp parsely flakes
1/2 tsp poultry seasoning
1/2 tsp white pepper
1 1/2 tsp seasoning salt
1 tsp garlic salt
3/4 tsp thyme!.
Mix and make up some buttermilk and egg wash!. Dip a boneless skinless breast in the egg wash and then in the crumbs!. Pan fry!.
You won't kneed all teh crumbs so only put about 1/3 or so of the crumbs in a pie plate or what ever you are going to use!.Www@FoodAQ@Com
I use!.!.!.
chicken (parts or strips w/skin or w/out)
eggs / pepper/ garlic powder / onion powder
seasoned bread crumbs
1!. rinse off the chicken then put it on plate -
2!. beat the eggs in a bowl - add spices to egg batter
3!. mix the dip the chicken in the batter
4!. then dip it in the bread crumbs!.
Then you can pan fry it or bake it in the oven!.
chicken >>> egg batter >>> spiced bread crumbs >> oven/pan
I normally put foil over a cookie sheet spray it with Pam then place the chicken on it!. If you're using skinless and baking it I normally spray it with Pam after I put it on the cookie sheet in the oven - tends to keep the juices in a bit more!. I never bake chicken above 360 either!.!.!.!.Www@FoodAQ@Com
chicken (parts or strips w/skin or w/out)
eggs / pepper/ garlic powder / onion powder
seasoned bread crumbs
1!. rinse off the chicken then put it on plate -
2!. beat the eggs in a bowl - add spices to egg batter
3!. mix the dip the chicken in the batter
4!. then dip it in the bread crumbs!.
Then you can pan fry it or bake it in the oven!.
chicken >>> egg batter >>> spiced bread crumbs >> oven/pan
I normally put foil over a cookie sheet spray it with Pam then place the chicken on it!. If you're using skinless and baking it I normally spray it with Pam after I put it on the cookie sheet in the oven - tends to keep the juices in a bit more!. I never bake chicken above 360 either!.!.!.!.Www@FoodAQ@Com
As the other answers amply illustrate, there are hundreds of ways to cook chicken!. In fact, you don't need a batter at all!. You certainly can if you want to add flavor, but fried chicken is great straight!. Salt & pepper are always good, but with a little olive (or other vegetable oil in the pan) you can fry it nude!. If it's skin-on, it will get crispy!. We do a lot of skinless boneless breasts or breast tenders --my wife doesn't like dark meat like I do-- sometimes with Cajun spice, sometimes taking some white wine to deglaze the pan and make a pan sauce!.Www@FoodAQ@Com
Crush some cornflakes finely!. Dip the chicken in egg that you have beaten!. Roll in cornflakes so that the chicken is covered!. Put the chicken in an oven safe pan and bake at 350-400 for at least 30 minutes!. The cooking time will depend on whether you are using boneless chicken and how big the pieces are!. The chicken is done when the juices run clear!. I always line my pan with foil to make clean up easier!.
If I'm cooking chicken legs for my kids, I use the above method since I really afraid that I won't get them done simply by frying!. Besides this method is healthier!.Www@FoodAQ@Com
If I'm cooking chicken legs for my kids, I use the above method since I really afraid that I won't get them done simply by frying!. Besides this method is healthier!.Www@FoodAQ@Com
Oh yeah!.!.!.!.I have a couple ways, and they are all good!.
Dip in egg then in breadcrumbs then fry!. OR
Dip in egg then heavily seasoned panko then fry!. OR
Marinade in italian salad dressing for 24 hours, dip in egg, roll in crushed cornflakes, lay on a baking sheet, drizzle with melted butter, and bake for 40 minutes, turning at least once!.Www@FoodAQ@Com
Dip in egg then in breadcrumbs then fry!. OR
Dip in egg then heavily seasoned panko then fry!. OR
Marinade in italian salad dressing for 24 hours, dip in egg, roll in crushed cornflakes, lay on a baking sheet, drizzle with melted butter, and bake for 40 minutes, turning at least once!.Www@FoodAQ@Com
You can use any substance that is used to bread food for frying!.All the things mentioned here, plus, just for completeness' sake-I once saw a recipe using crushed chicharrones (fried pork rinds) to bread chicken for frying!. I never tried it but a friend of mine said it was good!.Www@FoodAQ@Com
Put flour and seasonings in resealable plastic bag!.!.!.!.Beat egg with a little water to make a wash!.!.!.put bread crumbs in dish!.
Shake each chicken piece in flour, dip in egg wash and then roll/press into breadcrumbs!. I have started using Panko breadcrumbs ( Japanese)!. They are more coarse than thr regular ones and you end up with a real good crunch!.Www@FoodAQ@Com
Shake each chicken piece in flour, dip in egg wash and then roll/press into breadcrumbs!. I have started using Panko breadcrumbs ( Japanese)!. They are more coarse than thr regular ones and you end up with a real good crunch!.Www@FoodAQ@Com
Yes!. Many
1!. Curry powder
2!. Kunyit powder!. (saffron)
3!. Black Soy sauce
4!. Oats
5!. Chilli powder
Of course you'll have to add a little salt to all!.Some even add a little sugar/aji-no-moto!.
You'll find all these ways of frying chicken when you come to Malaysia!.Www@FoodAQ@Com
1!. Curry powder
2!. Kunyit powder!. (saffron)
3!. Black Soy sauce
4!. Oats
5!. Chilli powder
Of course you'll have to add a little salt to all!.Some even add a little sugar/aji-no-moto!.
You'll find all these ways of frying chicken when you come to Malaysia!.Www@FoodAQ@Com
I use crushed Corn Flakes to get a crispier skin!. Usually soak the chicken in Buttermilk in a plastic bag overnight!. Poultry seasoning is good to use and some folks put chicken boulion powder into the breading mix!.Www@FoodAQ@Com
Yes dummy!. Take chicken, fry!. DO NOT ADD flour, salt, pepper, or garlic salt!. Presto retard, fried chicken without the undesired ingredientsWww@FoodAQ@Com
try using other mixes or packets that you would use for pork chops!. Or you can use seasoned bread crumbs and then season them with things you may have in your pantry!.Www@FoodAQ@Com
Dip the chix in egg, then in crushed corn flakes, Ritz crackers, saltine crackers, or french fried onions!.Www@FoodAQ@Com
I have used mashed potatoe flakes, and panko bread crumbs also both work well!. So does breadcrumb/flour mix!.Www@FoodAQ@Com
try season salt and abodo seasoning goooooood stuffWww@FoodAQ@Com
Bread crumbs/egg and a healthy dose of cajun seasoning, yum!.Www@FoodAQ@Com
try dippind the chicken in beated eggs an then rolling in bread crumbsWww@FoodAQ@Com
oh its cuz your blackWww@FoodAQ@Com
CRISPY FRIED CHICKEN
You have to start this 1 day ahead!.
4- 6 servings
1 1/2 cup flour
1/2 cup Italian salad dressing ( I like to use Zesty )
2 lb chicken parts
1 tsp baking powder
1 tsp paprika
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 cup buttermilk
In small bowl, combine 1/2 cup flour and Italian salad dressing to make a paste
Spread mixture all over chicken pieces
Cover and refrigerate overnight
1 1/2 hours before serving
Combine 1 cup flour, baking powder and seasonings
In another bowl put buttermilk
Dip pieces in buttermilk then in the seasonings
In 10 inch skillet over med heat in 1/2 inch of oil
Cook chicken pieces til brown on all sides
Turn once
Place a wire rack in a jelly roll pan and place chicken in single layers
Bake at 350 for 50 - 60 min until fork tender
Oven Fried Cinnamon Honey Chicken
1/2 cup flour
2 tsp!. salt
3/4 tsp!. cinnamon
1/4 tsp!. turmeric
1/4 tsp!. pepper
1 egg
2 Tbs!. milk
1/3 cup dried bread crumbs
2 Tbs!. oil
3 lbs!. chicken, cut into 8 pieces
SAUCE:
1/4 cup melted butter or margarine
1/4 cup honey
1 Tbs!. fresh lemon juice
Combine flour with all spices!. Beat egg and milk!. Coat chicken
pieces with flour!. Combine bread crumbs with egg mixture to form a
soft moist mixture!. Roll floured chicken pieces in moist crumb
mixture and arrange skin side up in roasting pan!. Sprinkle with the
oil!. Bake about 40 minutes or until crisp and brown!. The last 15
minutes pour over the combined sauce ingredients!.
Notes: This recipe works well with skin removed!.
East Texas Fried Chicken
CDKitchen http://www!.cdkitchen!.com
Serves/Makes: 6 | Ready In: 2-5 hrs
Ingredients:
4 cups buttermilk
2 teaspoons Tabasco sauce
2 teaspoons salt
1 teaspoon black pepper
4 pounds chicken parts
1 1/2 cup all-purpose flour
1 1/2 pound shortening
3 tablespoons bacon drippings
Directions:
At least 2 1/2 hours (and up to 12 hours) before you plan to eat, mix the buttermilk, Tabasco, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a shallow dish!. Add the chicken parts, turning to coat them well with the mixture!. Cover the dish, and refrigerate it!.
About 20 minutes before you plan to fry the chicken, bring it to room temperature!. Sprinkle the remaining salt and pepper into a medium-size paper bag, and add the flour!. Set the bag aside!.
In a 10- to 12-inch cast-iron skillet, melt the shortening over high heat!. Add the bacon drippings to the skillet!. When small bubbles form on the surface, reduce the heat slightly!. Place a large brown paper sack near the stove for draining the chicken!. Starting with the dark pieces, take a piece of chicken out of the marinade, shake off the excess liquid, and drop it indo the bag of seasoned flour!. Shake the bag well so that the piece is coated thoroughly!.
Remove it from the bag, and lower it gently into the skillet, skin-side down!. Repeat until all the chicken is in the skillet, arranging it so that all the pieces cook evenly!. The pieces should fit snugly together, although they shouldn't stick to each other!. Reduce the heat to medium, and cover the skillet!. Fry the chicken exactly 17 minutes!.
Lower the heat slightly, take off the cover, and use tongs to turn over the chicken gently!. Fry it uncovered for another 17 minutes!.
Remove the chicken with the tongs -- it will be a deep, rich brown and lay it on the paper sack to drain!. Serve the chicken hot with Mashed Potatoes and White Gravy made with the pan drippings!.
Caribbean Fried Chicken
CDKitchen http://www!.cdkitchen!.com
Category: Fried Chicken
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
2 1/2 pounds frying chicken, cut into eighths
1 lemon, cut in half
3 cloves garlic, finely chopped
3 tablespoons Hungarian paprika
2 teaspoons ground black pepper
2 teaspoons salt
2 tablespoons dark soy sauce
2 tablespoons Louisiana hot sauce, or to taste
2 cups vegetable oil
1 cup flour
Brown paper bag or resealable plastic bag
Directions:
Arrange the chicken pieces in a single layer on a plate!. Squeeze the lemon over the chicken and store the chicken in the refrigerator for 15-30 minutes!.
Rub the garlic into the chicken and sprinkle the chicken on all sides with the paprika, pepper and salt!. Sprinkle the soy sauce and hot sauce evenly over the chicken!.
In a large heavy skillet, heat the oil over medium-high heat until hot!.
Meanwhile, put the flour in the paper or plastic bag!. Add the chicken pieces and shake until the chicken is coated on all sides; shake off any excess!. Place the chicken in the oil and cook the chicken for 10-15 minutes on each side until browned and cooked through!.
Drain the chicken on several layers of paper towels and serve!.
HERB BATTER FRIED CHICKEN
2 1/2 to 3 1/4 lb!. broiler-fryer chicken, cut up (or use chicken parts)
1 1/3 c!. all-purpose flour, divided
1 1/4 tsp!. salt
1 tsp!. grated lemon peel
1 tsp!. marjoram
1 tsp!. sage
1 tsp!. thyme
3/4 tsp!. paprika
1/4 tsp!. pepper
1 egg
1 c!. water
Crisco shortening for frying
Rinse chicken pieces and pat dry!. Place 1/3 cup flour in large plastic food storage bag!. Put chicken pieces in bag a few at a time!. Shake to coat!.
Combine remaining 1 cup flour with salt, lemon peel, marjoram, sage, thyme, paprika and pepper!. Blend egg and water!. Stir into dry ingredients, chicken pieces in batter letting excess drip back into bowl!. (Dip large pieces first!.)
To pan fry melt Crisco in skillet to about 1/4 inch in depth (about 1 cup in 12 inch skillet); heat to 365 degrees F!. (about high heat on range)!. Brown chicken on all sides!. reduce heat to 275 degrees (about moderate heat on range)!. Continue cooking uncovered until chicken is done and tender, about 30 minutes, turning several times during cooking!. Drain on paper towels!.
To deep fry, heat Crisco in deep fryer to 365 degrees F!. Cook chicken pieces until done, about 10 to 15 minutes, depending upon the size piece!. Drain on paper towels!.
HONEY FRIED CHICKEN
1/2 c!. honey
2 tbsp!. wine vinegar
3 to 3 1/2 lbs!. chicken, cut into serving size
1/2 c!. all-purpose flour
2 tbsp!. whole wheat flour
3 tsp!. cayenne pepper
Oil for frying
Salt and pepper
In glass or stainless steel bowl combine honey, vinegar and chicken pieces!. Toss to coat!. Marinate at least 2 hours!. Combine the flours and the cayenne pepper!. In large frying pan heat the oil to about 325 degrees (medium-high heat)!. Remove chicken from the marinade and drain on paper towels!. Sprinkle chicken with salt and pepper then dredge in flour mixture!. Add to oil turning twice until well browned and tender, 20 to 25 minutes!.
Cheese Fried Chicken
CDKitchen http://www!.cdkitchen!.com
Category: Fried Chicken
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 30-60 minutes
Ingredients:
Salad oil for frying
2 eggs
1 cup milk
3/4 teaspoon tabasco pepper sauce
2 1/2 pounds chicken pieces
3/4 cup all-purpose flour
2/3 cup grated Parmesan cheese
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon oregano
Directions:
Heat 1/2 to 1 inch oil in large heavy skillet!. Beat together eggs, milk and Tabasco sauce!. Dip chicken pieces in mixture and cover well!.
Mix flour, cheese, parsley, salt and oregano together in paper bag!.
Shake chicken pieces in bag until thoroughly coated!. Place in hot oil and cook 20-25 minutes!. Drain on absorbent papWww@FoodAQ@Com
You have to start this 1 day ahead!.
4- 6 servings
1 1/2 cup flour
1/2 cup Italian salad dressing ( I like to use Zesty )
2 lb chicken parts
1 tsp baking powder
1 tsp paprika
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 cup buttermilk
In small bowl, combine 1/2 cup flour and Italian salad dressing to make a paste
Spread mixture all over chicken pieces
Cover and refrigerate overnight
1 1/2 hours before serving
Combine 1 cup flour, baking powder and seasonings
In another bowl put buttermilk
Dip pieces in buttermilk then in the seasonings
In 10 inch skillet over med heat in 1/2 inch of oil
Cook chicken pieces til brown on all sides
Turn once
Place a wire rack in a jelly roll pan and place chicken in single layers
Bake at 350 for 50 - 60 min until fork tender
Oven Fried Cinnamon Honey Chicken
1/2 cup flour
2 tsp!. salt
3/4 tsp!. cinnamon
1/4 tsp!. turmeric
1/4 tsp!. pepper
1 egg
2 Tbs!. milk
1/3 cup dried bread crumbs
2 Tbs!. oil
3 lbs!. chicken, cut into 8 pieces
SAUCE:
1/4 cup melted butter or margarine
1/4 cup honey
1 Tbs!. fresh lemon juice
Combine flour with all spices!. Beat egg and milk!. Coat chicken
pieces with flour!. Combine bread crumbs with egg mixture to form a
soft moist mixture!. Roll floured chicken pieces in moist crumb
mixture and arrange skin side up in roasting pan!. Sprinkle with the
oil!. Bake about 40 minutes or until crisp and brown!. The last 15
minutes pour over the combined sauce ingredients!.
Notes: This recipe works well with skin removed!.
East Texas Fried Chicken
CDKitchen http://www!.cdkitchen!.com
Serves/Makes: 6 | Ready In: 2-5 hrs
Ingredients:
4 cups buttermilk
2 teaspoons Tabasco sauce
2 teaspoons salt
1 teaspoon black pepper
4 pounds chicken parts
1 1/2 cup all-purpose flour
1 1/2 pound shortening
3 tablespoons bacon drippings
Directions:
At least 2 1/2 hours (and up to 12 hours) before you plan to eat, mix the buttermilk, Tabasco, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a shallow dish!. Add the chicken parts, turning to coat them well with the mixture!. Cover the dish, and refrigerate it!.
About 20 minutes before you plan to fry the chicken, bring it to room temperature!. Sprinkle the remaining salt and pepper into a medium-size paper bag, and add the flour!. Set the bag aside!.
In a 10- to 12-inch cast-iron skillet, melt the shortening over high heat!. Add the bacon drippings to the skillet!. When small bubbles form on the surface, reduce the heat slightly!. Place a large brown paper sack near the stove for draining the chicken!. Starting with the dark pieces, take a piece of chicken out of the marinade, shake off the excess liquid, and drop it indo the bag of seasoned flour!. Shake the bag well so that the piece is coated thoroughly!.
Remove it from the bag, and lower it gently into the skillet, skin-side down!. Repeat until all the chicken is in the skillet, arranging it so that all the pieces cook evenly!. The pieces should fit snugly together, although they shouldn't stick to each other!. Reduce the heat to medium, and cover the skillet!. Fry the chicken exactly 17 minutes!.
Lower the heat slightly, take off the cover, and use tongs to turn over the chicken gently!. Fry it uncovered for another 17 minutes!.
Remove the chicken with the tongs -- it will be a deep, rich brown and lay it on the paper sack to drain!. Serve the chicken hot with Mashed Potatoes and White Gravy made with the pan drippings!.
Caribbean Fried Chicken
CDKitchen http://www!.cdkitchen!.com
Category: Fried Chicken
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
2 1/2 pounds frying chicken, cut into eighths
1 lemon, cut in half
3 cloves garlic, finely chopped
3 tablespoons Hungarian paprika
2 teaspoons ground black pepper
2 teaspoons salt
2 tablespoons dark soy sauce
2 tablespoons Louisiana hot sauce, or to taste
2 cups vegetable oil
1 cup flour
Brown paper bag or resealable plastic bag
Directions:
Arrange the chicken pieces in a single layer on a plate!. Squeeze the lemon over the chicken and store the chicken in the refrigerator for 15-30 minutes!.
Rub the garlic into the chicken and sprinkle the chicken on all sides with the paprika, pepper and salt!. Sprinkle the soy sauce and hot sauce evenly over the chicken!.
In a large heavy skillet, heat the oil over medium-high heat until hot!.
Meanwhile, put the flour in the paper or plastic bag!. Add the chicken pieces and shake until the chicken is coated on all sides; shake off any excess!. Place the chicken in the oil and cook the chicken for 10-15 minutes on each side until browned and cooked through!.
Drain the chicken on several layers of paper towels and serve!.
HERB BATTER FRIED CHICKEN
2 1/2 to 3 1/4 lb!. broiler-fryer chicken, cut up (or use chicken parts)
1 1/3 c!. all-purpose flour, divided
1 1/4 tsp!. salt
1 tsp!. grated lemon peel
1 tsp!. marjoram
1 tsp!. sage
1 tsp!. thyme
3/4 tsp!. paprika
1/4 tsp!. pepper
1 egg
1 c!. water
Crisco shortening for frying
Rinse chicken pieces and pat dry!. Place 1/3 cup flour in large plastic food storage bag!. Put chicken pieces in bag a few at a time!. Shake to coat!.
Combine remaining 1 cup flour with salt, lemon peel, marjoram, sage, thyme, paprika and pepper!. Blend egg and water!. Stir into dry ingredients, chicken pieces in batter letting excess drip back into bowl!. (Dip large pieces first!.)
To pan fry melt Crisco in skillet to about 1/4 inch in depth (about 1 cup in 12 inch skillet); heat to 365 degrees F!. (about high heat on range)!. Brown chicken on all sides!. reduce heat to 275 degrees (about moderate heat on range)!. Continue cooking uncovered until chicken is done and tender, about 30 minutes, turning several times during cooking!. Drain on paper towels!.
To deep fry, heat Crisco in deep fryer to 365 degrees F!. Cook chicken pieces until done, about 10 to 15 minutes, depending upon the size piece!. Drain on paper towels!.
HONEY FRIED CHICKEN
1/2 c!. honey
2 tbsp!. wine vinegar
3 to 3 1/2 lbs!. chicken, cut into serving size
1/2 c!. all-purpose flour
2 tbsp!. whole wheat flour
3 tsp!. cayenne pepper
Oil for frying
Salt and pepper
In glass or stainless steel bowl combine honey, vinegar and chicken pieces!. Toss to coat!. Marinate at least 2 hours!. Combine the flours and the cayenne pepper!. In large frying pan heat the oil to about 325 degrees (medium-high heat)!. Remove chicken from the marinade and drain on paper towels!. Sprinkle chicken with salt and pepper then dredge in flour mixture!. Add to oil turning twice until well browned and tender, 20 to 25 minutes!.
Cheese Fried Chicken
CDKitchen http://www!.cdkitchen!.com
Category: Fried Chicken
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 30-60 minutes
Ingredients:
Salad oil for frying
2 eggs
1 cup milk
3/4 teaspoon tabasco pepper sauce
2 1/2 pounds chicken pieces
3/4 cup all-purpose flour
2/3 cup grated Parmesan cheese
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon oregano
Directions:
Heat 1/2 to 1 inch oil in large heavy skillet!. Beat together eggs, milk and Tabasco sauce!. Dip chicken pieces in mixture and cover well!.
Mix flour, cheese, parsley, salt and oregano together in paper bag!.
Shake chicken pieces in bag until thoroughly coated!. Place in hot oil and cook 20-25 minutes!. Drain on absorbent papWww@FoodAQ@Com
1 chicken quarter leg, cut into 2 pieces
- 1 egg
- 1/2 tsp corn flour
- 2 tsp yellow curry powder
- 1/2 tsp minced garlic
- 1/2 tsp minced ginger
- salt
Method:
1!. Sprinkle some salt onto the chicken quarter leg!.
2!. Beat the egg!.
3!. Add the corn flour and yellow curry powder into the beaten egg!. Mix well, until a light paste forms!.
4!. Add the minced garlic and ginger!.
5!. Marinate the chicken with the curry paste and refrigerate it for at least 1 hour!.
6!. Since this is a quarter leg only, I used a saucepan to heat up some oil!. The layer oil must be preferably about 1/4″ deep!. To test if the oil is hot enough, stick a wooden chopstick into the oil!. If small bubbles form on the chopstick, the oil is hot enough for frying!. I also used some newspaper to just cover the saucepan during the frying process as the oil will start to splatter as the chicken gets cooked and the chicken juice seeps out!.
7!. Use a pair of tongs to transfer the 2 chicken pieces into the saucepan!. Fry on one side for about 10-12 mins, and the second side for about 6-8 mins or until browned!.
8!. The chicken is now cooked on the outside, so use a clean pair of tongs to transfer the partially cooked chicken to an oven pre-heated to 375 degree F (about 190 degree C), for about 10-15 minutes or until you see that the chicken oil does not drip out anymore!.
9!. When done, transfer the chicken onto kitchen towels to absorb the excess oil!.
Cooking Tips:
Curry powder is very prone to burning if you do not use enough oil!.
Curry powder does not stick to chicken skin very well, if used alone!. So use an egg as the binder!.
Share and Enjoy:These icons link to social bookmarking sites where readers can share and discover new web pages!.
Bite This!
Cat: Chicken | Time: 8:00 am
More recipes:
Curry Chicken (Dry)
Chicken Recipe (2) - Curry Chicken
I must! I MUST! I must increase my PUFF!
My Singapore Food Cravings (2): Sardine Curry Puff
Prima Taste Restaurant Food Review - Part 2 of 2
This entry was posted on Saturday, September 30th, 2006 at 8:00 am and is filed under Chicken!. You can follow any responses to this entry through the RSS 2!.0 feed!. You can leave a response, or trackback from your own site!.
2 Responses to “Curry Fried Chicken”
tigerfish said:
October 2nd, 2006 at 1:36 pm
The next time you feel like 100% Indian meal, you can pair your Indian fried chicken with some basmatic rice!. TJ’s basmatic rice pack (comes in a small box package) is relatively easy (I think, since I have not done authentic basmatic rice cooking before)!. I added my own raisins to the basmatic rice for the sweetness!.
You are surely a hardworking and patient chef !
yich said:
October 3rd, 2006 at 12:08 pm
Sounds good! I’ll look out for it in TJ’s!.
Post your opinion
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"Get 500+ Healthy Chinese Recipes in 5 minutes"
"Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures is based on a master chef's 40 years of cooking practice and 4 years of writing and research!. It has helped over 12,800 people worldwide improve their health!. Click here to get the secret copycat recipes in ONE cookbookWww@FoodAQ@Com
- 1 egg
- 1/2 tsp corn flour
- 2 tsp yellow curry powder
- 1/2 tsp minced garlic
- 1/2 tsp minced ginger
- salt
Method:
1!. Sprinkle some salt onto the chicken quarter leg!.
2!. Beat the egg!.
3!. Add the corn flour and yellow curry powder into the beaten egg!. Mix well, until a light paste forms!.
4!. Add the minced garlic and ginger!.
5!. Marinate the chicken with the curry paste and refrigerate it for at least 1 hour!.
6!. Since this is a quarter leg only, I used a saucepan to heat up some oil!. The layer oil must be preferably about 1/4″ deep!. To test if the oil is hot enough, stick a wooden chopstick into the oil!. If small bubbles form on the chopstick, the oil is hot enough for frying!. I also used some newspaper to just cover the saucepan during the frying process as the oil will start to splatter as the chicken gets cooked and the chicken juice seeps out!.
7!. Use a pair of tongs to transfer the 2 chicken pieces into the saucepan!. Fry on one side for about 10-12 mins, and the second side for about 6-8 mins or until browned!.
8!. The chicken is now cooked on the outside, so use a clean pair of tongs to transfer the partially cooked chicken to an oven pre-heated to 375 degree F (about 190 degree C), for about 10-15 minutes or until you see that the chicken oil does not drip out anymore!.
9!. When done, transfer the chicken onto kitchen towels to absorb the excess oil!.
Cooking Tips:
Curry powder is very prone to burning if you do not use enough oil!.
Curry powder does not stick to chicken skin very well, if used alone!. So use an egg as the binder!.
Share and Enjoy:These icons link to social bookmarking sites where readers can share and discover new web pages!.
Bite This!
Cat: Chicken | Time: 8:00 am
More recipes:
Curry Chicken (Dry)
Chicken Recipe (2) - Curry Chicken
I must! I MUST! I must increase my PUFF!
My Singapore Food Cravings (2): Sardine Curry Puff
Prima Taste Restaurant Food Review - Part 2 of 2
This entry was posted on Saturday, September 30th, 2006 at 8:00 am and is filed under Chicken!. You can follow any responses to this entry through the RSS 2!.0 feed!. You can leave a response, or trackback from your own site!.
2 Responses to “Curry Fried Chicken”
tigerfish said:
October 2nd, 2006 at 1:36 pm
The next time you feel like 100% Indian meal, you can pair your Indian fried chicken with some basmatic rice!. TJ’s basmatic rice pack (comes in a small box package) is relatively easy (I think, since I have not done authentic basmatic rice cooking before)!. I added my own raisins to the basmatic rice for the sweetness!.
You are surely a hardworking and patient chef !
yich said:
October 3rd, 2006 at 12:08 pm
Sounds good! I’ll look out for it in TJ’s!.
Post your opinion
Name (required)
Mail (will not be published) (required)
Website
Notify me of followup comments via e-mail
"Get 500+ Healthy Chinese Recipes in 5 minutes"
"Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures is based on a master chef's 40 years of cooking practice and 4 years of writing and research!. It has helped over 12,800 people worldwide improve their health!. Click here to get the secret copycat recipes in ONE cookbookWww@FoodAQ@Com