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Fried Chicken and other Chicken Recipes
Top 5 Fried Chicken Recipes: | |
Top 5 Fried Chicken Recipes
The following fried chicken recipes are recipes that we believe to be the best recipes of fried chicken that we have found. If you have a recipe that you would like to suggest to us for inclusion on our website, please click here. All submissions will be reviewed , and we reserve the right to add or reject any recipe.
Buttermilk Fried Chicken
(Back to top)
Ladies Home Journal - May, 1992
4 (2 lbs.) large chicken thighs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
2 tablespoons vegetable oil. divided
1 1/4 cups buttermilk
4 bunches green onions, cut into 3"
Combine chicken, salt, pepper, and the flour on large plate; toss lightly to coat. Heat 1 tablespoon oil in large skillet over high heat.
Add chicken and cook until golden on all sides, 5 to 8 minutes. Remove chicken, discarding excess oil. Return skillet to heat and add buttermilk, scraping pan with wooden spoon to loosen any brown bits. Add chicken, skin side up.
Reduce heat, cover, and simmer until chicken is tender and juices run clear, 15 to 20 minutes.
Meanwhile, heat remaining oil in another skillet over high heat. Add green onions and toss to coat. Cook until golden, 2 to 3 minutes. Season to taste.
Transfer chicken and green onions to warm serving platter. Pour remaining juices into blender and pulse until smooth. Serve with chicken.
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Simple Southern Fried Chicken...(Back to top)
1 frying chicken, skin removed if you
want lower fat. I leave the skin on.
3 teaspoons Lawry's Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil
1.Lightly season chicken with AllSeasoning
2. Roll chicken in flour until covered. Shake off
excess flour. Sprinkle additional seasoning.
3. Simply fry chicken in frying pan until golden
brown. I like it crispy so I cook it a little longer
than most.
You can start out with the oil very hot and then
reduce it later. This seals in the moisture and
flavor, then cooks it. |
Beer-Battered Chicken Strips(Back to top)
1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using.
Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer).
Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips.
Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray.
Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
Serves 3 to 4.
Honey Fried Chicken(Back to top)
1 chicken, 3 - 3 1/2 lbs
1/2 cup honey
2 tablespoons raspberry or other fruit vinegar
1/2 cup flour
2 tablespoons whole-wheat flour
2 teaspoons cayenne powder
2 eggs
1/4 cup buttermilk
1 cup vegetable oil
salt and freshly ground black pepper
Cut the chicken into 6 serving pieces, reserving the back bone, neck and wings for stock. Stir the honey and vinegar together and pour over the chicken. Marinate at least 2 hours, stirring occasionally. In a bowl, combine flours and cayenne. Set aside. In another bowl, whisk together the eggs and buttermilk.
In a large skillet, heat the oil over medium high heat to 300 degrees, cook at low temperature to keep the honey from caramelizing too quickly and burning. Remove the chicken from the marinade and drain on paper towels.
Dip the chicken in egg wash, season with salt and pepper, and dredge in the flour mixture, coating thoroughly. Strain the marinade and reserve 1 tablespoon for the sauce.
Gently drop the dark meat into the pan for 5 to 6 minutes on the first side until browned. Turn, add the white meat and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork, 15 to 18 minutes for dark meat and 10 to 12 minutes for white meat.
Serves 4 to 6.
Source: Foods of Texas, from Stephen Pyles, Star Canyon, Dallas
Low Fat Southern Fried Chicken(Back to top)
18 ounces boneless, skinless chicken breast halves
2 cups low fat buttermilk
1/2 cup crushed cornflakes
1/2 cup flour
1/4 tsp salt
1 tsp pepper
3 tbsp canola oil
Soak chicken in buttermilk for 4 to 24 hours in the refrigerator. Discard buttermilk. Combine cornflakes, flour, salt, and pepper in a medium bowl. Dredge chicken in the mixture until completely coated. Heat the oil in a large skillet. Fry the chicken for 15 to 20 minutes, turning once. Drain on paper towels before serving.
Source: Southern Diabetic Cooking
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