DIPPED FRIED CHICKEN RECIPES
TRIPLE DIPPED FRIED CHICKEN RECIPE - FOOD.COM
I got this off another on-line recipe site and it looks so good I wanted to be sure and save it as this is the only site I really use. It's credited to a "QUIRKYIQ" and she states "the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite" My whole family LOVES a good fried chicken so can't wait to try it out.
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 6 Pieces, 6 serving(s)
Number Of Ingredients 12
Steps:
- In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning.
- In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer.
- You may need to thin with additional beer if the batter is too thick.
- Heat the oil in a deep-fryer to 350 degrees F (175 degrees C).
- Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
- Carefully place the chicken pieces in the hot oil.
- Fry for 15 to 18 minutes, or until well browned.
- Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
Nutrition Facts : Calories 2148.6, FatContent 175, SaturatedFatContent 27.1, CholesterolContent 231.6, SodiumContent 560.9, CarbohydrateContent 74.4, FiberContent 3.4, SugarContent 0.5, ProteinContent 65.8
NORTH CAROLINA DIPPED FRIED CHICKEN | COOK'S COUNTRY
Dip? Hardly. We took a deep dive into this local take on fried chicken.
Provided by Cook's Country
Yield Serves 4
Number Of Ingredients 1
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Total Time 30 minutes
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- "Place chicken in large bowl and add enough water to cover. Add salt. soak at least 30 minutes. In a separate bowl, stir together flour seasoned salt, and pepper. In a small bowl, beat eggs. Drain chicken. Dip each piece in beaten eggs and then in flour mixture. Place chicken on floured baking sheet. Fill a Dutch oven half full of vegetable oil. Heat oil to 325 to 350. Dredge each piece of chicken in eggs and then flour mixture again. Shake off excess flour and carefully place into oil. Fry chicken, in batches until golden brown, turning once or twice to brown evenly. Remove chicken from oil; drain on paper towels."
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- Carefully place the chicken tenders into the hot oil and fry on both sides until golden brown and cooked through
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HONEY FRIED CHICKEN RECIPE | ALLRECIPES
This has been a favorite in my family for many years -- we first had it at a small restaurant in New England and wanted to try to make it ourselves. I think we came very close! Hope you enjoy it!
From allrecipes.com
Reviews 3.9
Total Time 1 hours 10 minutes
Category Meat and Poultry, Chicken, Fried Chicken Recipes
Calories 565.6 calories per serving
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Reviews 3.9
Total Time 1 hours 10 minutes
Category Meat and Poultry, Chicken, Fried Chicken Recipes
Calories 565.6 calories per serving
- Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.
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DOUBLE DIPPED FRIED CHICKEN RECIPE - COOKEATSHARE
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Reviews 1
Calories 2892 per serving
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- Rinse the chicken pcs and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pcs, turn to coat, then cover, and chill for at least 2 hrs. If time allows, marinate the chicken for up to 24 hrs because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pcs in the flour, a few at a time, till well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, that then fries up to create a crunchy crust. Heat oil in a large electric skillet to 350 degrees. There should be about 1-inch of fat in the pan. Carefully add in the chicken pcs in a single layer, skin-side down. Don't crowd the pan or possibly the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 min, then turn the pcs over and fry the other side 5 min. Turn again, frying a total of 15 min. The turning will produce a golden brown-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Don't put warm chicken directly in a bowl or possibly container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or possibly cold to room temperature. This recipe yields 4 servings.
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My uncle Roger Glenn is known for his terrific fried chicken, which we look forward to eating all year. We count on him to bring a loaded basket of his impossibly crisp specialty to our homecoming reunion held annually on the shaded grounds next to the Elderville cemetery, where many of our relatives are buried. But Roger Glenn didn't show up last year, and we were just a touch put out.
"We tell 'em we don't care if he comes, we just want his chicken," says Cousin Vera. But Roger got the dates mixed up and scheduled some sorry old hunting trip instead, so we all had to suffer.
Roger's chicken is so good that Vera and her sisters Barbara and Gloria always toss one of his chicken legs over the fence and onto the grave of their dear deceased brother Vance Mitchell, who died eight years ago. Before his death, Vance made it known that even after he was gone, he just might crave another bite of chicken. Every year his sisters make sure that he gets one. Always one to think ahead, Cousin Vance also carefully selected his future gravesite.
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I missed Roger's chicken so much last year that as soon as I got home from our reunion, I set about figuring out how to replicate it. I already had a few things to go on: He once told me he marinates his chicken in buttermilk. I'd also heard he's a devoted double-dipper—dredging the chicken in flour twice with a dip in the buttermilk marinade in between. It makes the chicken super-crispy. I'm pleased with how my version turned out. If Uncle Roger doesn't show up next year, at least we won't be grumbling about missing his chicken.
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