CRISPY FRIED CHICKEN RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 12 servings.
|4 cups all-purpose flour, divided|
|2 tablespoons garlic salt|
|1 tablespoon paprika|
|3 teaspoons pepper, divided|
|2-1/2 teaspoons poultry seasoning|
|2 large eggs|
|1-1/2 cups water|
|1 teaspoon salt|
|2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up|
|Oil for deep-fat frying|
- In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cups flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 7-8 minutes on each side. Drain on paper towels.
Calories 543 calories, FatContent 33g fat (7g saturated fat), CholesterolContent 137mg cholesterol, SodiumContent 798mg sodium, CarbohydrateContent 17g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 41g protein.
SKILLET-FRIED CHICKEN RECIPE | BON APPÉTIT
Provided by: The Bon Appétit Test Kitchen
Yield: 4 Servings
|2 tablespoons kosher salt, divided|
|2 teaspoons plus 1 tablespoon freshly ground black pepper|
|1 1/2 teaspoons paprika|
|3/4 teaspoon cayenne pepper|
|1/2 teaspoon garlic powder|
|1/2 teaspoon onion powder|
|1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed|
|1 cup buttermilk|
|1 large egg|
|3 cups all-purpose flour|
|1 tablespoon cornstarch|
|Peanut oil (for frying)|
- Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.
- Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2″ baking dish.
- Pour oil into a 10″–12″ cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4″. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
- Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
- Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
- Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.
SKILLET-FRIED CHICKEN RECIPE – BETTYCROCKER.COM
Provided by: BETTYCROCKER.COM
Total time: 45 minutes
Prep time: 10 minutes
|1/2 cup Gold Medal™ all-purpose flour|
|1 tablespoon paprika|
|1 1/2 teaspoons salt|
|1/2 teaspoon pepper|
|3- to 3 1/2-lb cut-up whole chicken|
- In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
- In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
- Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
FatContent 0 , ServingSize 1 Serving, TransFatContent 0 g
HOW TO FRY CHICKEN – BEST FRIED CHICKEN RECIPE
Provided by: THEPIONEERWOMAN.COM
Categories: picnic,Summer,comfort food,main dish
Total time: 1
Prep time: 1 hours 30 minutes
Cook time: 0S
Yield: 4 servings
|2 fryer chickens, each cut into 8 pieces|
|4 1/2 c. buttermilk|
|5 c. all-purpose flour|
|3 tbsp. seasoned salt, such as Lawry’s|
|2 tsp. paprika|
|2 tsp. freshly ground black pepper|
|2 tsp. ground dried thyme|
|1 tsp. cayenne pepper, plus more for seasoning|
|1/4 c. milk|
|Canola or vegetable oil, for frying|
- Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
- When you’re ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
- In the meantime, preheat the oven to 360˚ and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
- In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
- Heat 1 1/2 to 2 inches of oil in a deep skillet or Dutch oven over medium-high heat until a deep-fry thermometer reaches 365˚. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
- Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
- Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don’t stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn’t getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn’t burn.
- Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a rack set over a paper towel-lined baking sheet and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
- Bake the thighs and breasts for 15 minutes to finish cooking. (You can cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Drain on the rack set over the baking sheet.