CHICKEN FRIED RECIPES RECIPES

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SOUTHERN FRIED CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES



Southern fried chicken recipe | Jamie Oliver chicken recipes image

This is an incredible fried chicken recipe, one that I’ve subtly evolved from that of my dear friend Art Smith, one of the kings of southern American comfort food. I’ve finished the chicken in the oven, purely because you really do need a big fryer to do it properly, as well as for good temperature control, and this method is much friendlier for home cooking.

Total Time 2 hours 15 minutes

Yield 4

Number Of Ingredients 21

4 free-range chicken thighs skin on, bone in
4 free-range chicken drumsticks
200 ml buttermilk
4 sweet potatoes
200 g plain flour
1 level teaspoon baking powder
1 level teaspoon cayenne pepper
1 level teaspoon hot smoked paprika
1 level teaspoon onion powder
1 level teaspoon garlic powder
2 litres groundnut oil
1 tablespoon black peppercorns
25 g sea salt
100 g brown sugar
4 sprigs of fresh thyme
4 fresh bay leaves
4 cloves of garlic
1 teaspoon fennel seeds
100 ml red wine vinegar
1 heaped tablespoon golden caster sugar
½ red cabbage (500g)

Steps:

    1. To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water.
    2. Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours – I do this overnight.
    3. After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
    4. When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
    5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
    6. Meanwhile, make the pickle – toast the fennel seeds in a large pan for 1 minute, then remove from the heat. Pour in the vinegar, add the sugar and a good pinch of sea salt, then finely slice and add the cabbage. Place in the fridge, remembering to stir every now and then while you cook your chicken.
    7. In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
    8. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
    9. Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.
    10. Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
    11. Once the oil is hot enough, start with 2 thighs – quickly dunk them back into the flour, then carefully lower into the hot oil using a slotted spoon. Fry for 5 minutes, turning halfway, then remove to a wire rack over a baking tray.
    12. Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
    13. Fry the 4 drumsticks in one batch, then add them to the rack of thighs in the oven for 30 minutes, or until all the chicken is cooked through.
    14. Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.

Nutrition Facts : Calories 523 calories, FatContent 13.9 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 27.0 g protein, CarbohydrateContent 76.1 g carbohydrate, SugarContent 23.6 g sugar, SodiumContent 3.3 g salt, FiberContent 9.1 g fibre

FRIED CHICKEN – INSTANT POT RECIPES



Fried Chicken – Instant Pot Recipes image

No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.

Provided by The Instant Pot Bible by Bruce Weinstein

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

1 1/2 tsp mild paprika
1 1/2 tsp kosher salt
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp ground black pepper
1/4 tsp garlic powder
1 1/2 cups Water
6 bone-in, skin-on chicken thighs ((8-10 ounces))
Peanut oil, vegetable oil, or solid vegetable shortening (for frying )

Steps:

  • Mix the paprika, salt, onion powder, sage, thyme, pepper, and garlic powder on a large plate until uniform. Pat the chicken thighs dry with paper towels and roll the chicken in this mixture to coat the pieces evenly and thoroughly.
  • Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot. Stack the thighs on the trivet. Lock the lid onto the cooker.
  • Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers Press Steam or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Line a large lipped baking sheet with paper towels. Use kitchen tongs to transfer the hot thighs to a large, lipped baking sheet. Set aside to dry for at least 20 minutes or up to 1 hour.
  • Set a 12-inch skillet over medium heat. Pour in enough oil to come about 1/2 inch up the sides—or melt enough shortening in the skillet to come to the same depth. Continue heating until the fat shimmers.
  • Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.

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