COATING FOR FRIED CHICKEN RECIPES

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FRIED CHICKEN COATING MIX RECIPE: HOW TO MAKE IT



Fried Chicken Coating Mix Recipe: How to Make It image

Meet the Cook: My family - husband and our two sons, 11 and 8 - tell me they'd like me to fix chicken with this coating mix all of the time. I've had the recipe for years. In fact, I can't remember how I got it...just my many additions and deletions. -Dawn Supina, Edmonton, Alberta

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4-6 servings per batch.

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons salt
2 tablespoons pepper
1 tablespoon dried thyme
1 tablespoon dried tarragon
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon garlic salt
1 teaspoon dried oregano
2 large eggs
1/2 cup milk
1 broiler/fryer chicken (2-1/2 to 3-1/2 pounds), cut up
Oil for frying

Steps:

  • Combine the first nine ingredients; store in an airtight container. Yield: 2-1/2 cups coating mix (enough for 3 batches of chicken)., To prepare chicken: In a shallow bowl, beat eggs and milk. Place 3/4 cup coating mix in a large resealable plastic bag. Dip chicken into egg mixture, then add to the bag, a few pieces at a time; shake to coat. , Heat 1/4 in. of oil in a skillet over medium-high heat. Brown chicken on all sides; transfer to an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 350° for 45-55 minutes or until juices run clear.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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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CHICKEN-FRIED STEAKS RECIPE: HOW TO MAKE IT
My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. Denice Louk, Garnett, Kansas
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 537 calories per serving
  • In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large cast-iron or other heavy skillet, heat 1/2 in. of oil over medium-high heat. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining 1/4 cup flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining 1/2 cup buttermilk. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with steaks.
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My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. Denice Louk, Garnett, Kansas
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Reviews 4.7
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Calories 537 calories per serving
  • In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large cast-iron or other heavy skillet, heat 1/2 in. of oil over medium-high heat. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining 1/4 cup flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining 1/2 cup buttermilk. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with steaks.
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FRIED CHICKEN COATING MIX RECIPE: HOW TO MAKE IT
Meet the Cook: My family - husband and our two sons, 11 and 8 - tell me they'd like me to fix chicken with this coating mix all of the time. I've had the recipe for years. In fact, I can't remember how I got it...just my many additions and deletions. -Dawn Supina, Edmonton, Alberta
From tasteofhome.com
Reviews 4.1
Total Time 01 hours 10 minutes
Category Dinner
Calories per serving
  • Combine the first nine ingredients; store in an airtight container. Yield: 2-1/2 cups coating mix (enough for 3 batches of chicken)., To prepare chicken: In a shallow bowl, beat eggs and milk. Place 3/4 cup coating mix in a large resealable plastic bag. Dip chicken into egg mixture, then add to the bag, a few pieces at a time; shake to coat. , Heat 1/4 in. of oil in a skillet over medium-high heat. Brown chicken on all sides; transfer to an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 350° for 45-55 minutes or until juices run clear.
See details


FRIED CHICKEN – INSTANT POT RECIPES
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.
From recipes.instantpot.com
Reviews 4
Cuisine Modern
  • 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.
See details


CHICKEN-FRIED STEAKS RECIPE: HOW TO MAKE IT
My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. Denice Louk, Garnett, Kansas
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 537 calories per serving
  • In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large cast-iron or other heavy skillet, heat 1/2 in. of oil over medium-high heat. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining 1/4 cup flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining 1/2 cup buttermilk. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with steaks.
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