CHICKEN FRY RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHICKEN FRY RECIPE | ALLRECIPES



Chicken Fry Recipe | Allrecipes image

A hot Indian recipe. Perfect when served with fragrant basmati rice.

Provided by Kha nel

Categories     World Cuisine    Asian    Indian

Yield 5 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon ginger garlic paste
2 green chile peppers, chopped
3 teaspoons ground coriander seed
1 teaspoon garam masala
½ teaspoon ground turmeric
1 teaspoon chili powder
1 pinch ground nutmeg
1 tablespoon fresh chopped cilantro, for garnish
salt to taste

Steps:

  • Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with cilantro if desired, and serve.

Nutrition Facts : Calories 176.7 calories, CarbohydrateContent 5.2 g, CholesterolContent 52.7 mg, FatContent 7.1 g, FiberContent 1.7 g, ProteinContent 21.9 g, SaturatedFatContent 1.3 g, SodiumContent 102.3 mg, SugarContent 2 g

HOW TO FRY CHICKEN - BEST FRIED CHICKEN RECIPE



How to Fry Chicken - Best Fried Chicken Recipe image

Once you learn how to fry chicken at home, you'll never look back! It's easier than you think—this recipe will give you golden, crispy chicken every time.

Provided by Ariana Phillips Tessier

Categories     picnic    Summer    comfort food    main dish

Total Time 1

Prep Time 1 hours 30 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

More about "chicken fry recipe recipes"

CHICKEN FRIED CHICKEN RECIPE - FOOD.COM
chicken fried chicken recipe - food.com image
I love this recipe! We eat this at least once a week. My kids love it with mashed potates or dirty rice. I have never actually used exact measurements so if you need to add a little more or less, it is ok. (Update: I have omitted the previous step 9. Thanks for the advice!)
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 678.9 per serving
  • Enjoy!
See details


CRISPY FRIED CHICKEN RECIPE: HOW TO MAKE IT
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Dinner
Calories 543 calories per serving
  • 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 cup 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 skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.
See details


HOW TO FRY CHICKEN - BEST FRIED CHICKEN RECIPE
Once you learn how to fry chicken at home, you'll never look back! It's easier than you think—this recipe will give you golden, crispy chicken every time.
From thepioneerwoman.com
Total Time 1
Category picnic, Summer, comfort food, main dish
Cuisine American
  • 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.
See details


CHICKEN STIR-FRY RECIPE - FOOD.COM
Make and share this Chicken Stir-Fry recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 289.8 per serving
  • Cook and stir until thickened and bubbly.
See details


BEST CHICKEN-FRIED CHICKEN RECIPE - HOW TO MAKE CHICKEN ...
Delish.com brings you this satisfying Chicken-Fried Chicken recipe with a savory gravy to match.
From delish.com
Reviews 4.5
Total Time 1 hours
Category low sugar, nut-free, weeknight meals, dinner, lunch, poultry
Cuisine American
  • Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4" thick.  Set up dredging station: In one shallow bowl, whisk together milk and egg. In another shallow bowl, whisk together flour, cornstarch, salt, and spices. Dredge each piece of chicken in milk then in flour mixture. Repeat until all chicken is coated in breading. Place in fridge while you make gravy.  In a large skillet over medium heat, melt butter. Add flour and cook until golden and bubbling, 2 to 3 minutes. Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat.  Cook chicken: In a large skillet over medium heat, heat 1/2" to 1" oil until oil is hot but not smoking. Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate.  Serve chicken hot with gravy.
See details


STIR-FRY CHICKEN WITH GARLIC SAUCE RECIPE - FOOD.COM
Make and share this Stir-Fry Chicken With Garlic Sauce recipe from Food.com.
From food.com
Reviews 5.0
Total Time 2 hours 10 minutes
Calories 277.5 per serving
  • Remove to platter. Garnish with green onion. Serve with snow peas, if desired.
See details


TERIYAKI CHICKEN STIR-FRY RECIPE - FOOD.COM
Make and share this Teriyaki Chicken Stir-Fry recipe from Food.com.
From food.com
Reviews 5.0
Total Time 26 minutes
Calories 328.3 per serving
  • Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.
See details


CHETTINAD CHICKEN FRY RECIPE - OLIVEMAGAZINE
Maunika Gowardhan's super-simple version of chettinad chicken flavours thigh fillets with ginger, turmeric, fennel seeds, cinnamon and dried red chillies
From olivemagazine.com
Total Time 30 minutes
Category Family
Cuisine Indian
Calories 250 calories per serving
  • Add the tomatoes and continue cooking uncovered for 4-5 minutes. Sprinkle over the coriander and serve with rotis or parathas.
See details


20 TOP-RATED FRIED CHICKEN RECIPES | ALLRECIPES
Jun 30, 2020 · Chef John's Buttermilk Fried Chicken. Credit: billy. View Recipe. this link opens in a new tab. "I love the tangy tenderization that the buttermilk provides," says Chef John. "After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked." 2 of 20. View All.
From allrecipes.com
See details


THE GREATEST FRIED CHICKEN RECIPE IN THE WORLD! - YOUTUBE
From m.youtube.com
See details


CHICKEN FRY RECIPE | HOW TO MAKE CHICKEN FRY | FRIED ...
Apr 15, 2011 · Ingredients of Chicken Fry 1 Kg Chicken (cut into 8 pieces) To deep fry Oil Mix together for marinade - 1/2 tsp Ginger paste 1/2 tsp Garlic paste to taste Salt 2 tsp Chilli powder 2 tbsp Vinegar 2 tbsp Gram flour 2 tsp Cumin seeds 5 Cloves (powdered), roasted 1 tsp Fenugreek seeds (powdered), ...
From food.ndtv.com
See details


EASY CHICKEN FRY | FRIED CHICKEN BITES RECIPE | CHICKEN ...
From yummytummyaarthi.com
See details


ANDHRA CHICKEN FRY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
See details


20 TOP-RATED FRIED CHICKEN RECIPES | ALLRECIPES
Jun 30, 2020 · Chef John's Buttermilk Fried Chicken. Credit: billy. View Recipe. this link opens in a new tab. "I love the tangy tenderization that the buttermilk provides," says Chef John. "After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked." 2 of 20. View All.
From allrecipes.com
See details


FRIED CHICKEN RECIPES : FOOD NETWORK | FOOD NETWORK
The Mason location was the first restaurant to offer hot and spicy fried chicken in West Tennessee. The secret to Gus’s recipe is liquid batter, which Claire guesses includes flour, spices, hot ...
From foodnetwork.com
See details


11 BEST FRIED CHICKEN RECIPES | BBC GOOD FOOD
Buttermilk fried chicken. If you fancy whiling away a few hours on a more challenging cooking project, our buttermilk fried chicken will fit the bill. Tenderise the chicken overnight in a dry brine before dipping it in buttermilk and a spiced flour coating. This is fried chicken in its truest form – the recipe requires 1-2 litres of oil for ...
From bbcgoodfood.com
See details


CHICKEN FRIED CHICKEN WITH WHITE GRAVY RECIPE | FOOD ...
Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden ...
From foodnetwork.com
See details


KFC CRISPY FRIED CHICKEN RECIPE (ORIGINAL) - KFC STYLE ...
Nov 24, 2018 · KFC or Kentucky Fried Chicken is very famous for it,s unique and delicious chicken recipes all over the world.But do you know, why all the recipes of KFC are very delicious and unique? Because KFC uses some special and unique methods to make their recipes. They use 15 secret spices in their recipes. “KFC Fried Chicken” is the most favorite food item in every region of the world.
From kfcrecipe.com
See details


CHICKEN FRIED CHICKEN WITH GRAVY - EASY CHICKEN RECIPES
Jul 01, 2021 · Whisk together milk and egg. Whisk together flour, cornstarch, salt, and spices. Dredge the chicken in the wet and dry mixtures. Allow the chicken to rest while you make the gravy. Fry the chicken in batches. Fry for 6-8 minutes before flipping, until each piece is fully cooked and golden brown.
From easychickenrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »