EASY CHICKEN FRIED CHICKEN RECIPE RECIPES

CRISPY CHICKEN FRIED CHICKEN RECIPE | SOUTHERN LIVING

Crispy Chicken Fried Chicken Recipe | Southern Living image

Our chicken fried steak is an all-time reader favorite, so why not take that chicken fried technique back to its namesake? In this Chicken Fried Chicken recipe, we do just that. Made with boneless chicken pieces, this rendition of a Southern classic differs from traditional fried chicken which uses bone-in chicken pieces. It also fries faster, since it is thinner than bone-in, skin-on fried chicken.Once you've flattened the chicken, cover each piece in a mixture of flour, saltine crackers, and a hint of freshly ground pepper. Fry for a few short minutes on each side to create a crispy coating with tender meat inside.Quicker than your average fried chicken recipe, this Chicken Fried Chicken is manageable for weeknight meals. Pair with buttermilk biscuits, mashed potatoes, or green beans for a hearty dinner. Save leftovers to serve as chicken strips over a salad with creamy blue cheese or Ranch dressing.

Provided by Southern Living

Total Time 57 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

8 (6-ounce) skinned and boned chicken breasts
4 1/2 teaspoons salt, divided
2 1/2 teaspoons freshly ground black pepper, divided
76 saltine crackers (2 sleeves), crushed
2 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon ground red pepper
8 cups milk, divided
4 large eggs
Peanut oil

Steps:

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.
Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.

EASY CHICKEN FRIED RICE RECIPE | EATINGWELL

Easy Chicken Fried Rice Recipe | EatingWell image

Frozen mixed vegetables make this healthy chicken fried rice recipe quick, easy and economical. If you don't have leftover cooked rice, be sure to thoroughly cool your rice before adding it to the wok--if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread it out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.

Provided by EatingWell Test Kitchen

Categories Healthy Chicken & Rice Recipes

Total Time 25 minutes

Number Of Ingredients 9

Ingredients

1 teaspoon peanut or canola oil plus 2 tablespoons, divided
2 large eggs, beaten
3 scallions, thinly sliced
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
2 cups frozen mixed vegetables, thawed
2 cups cold cooked brown rice
2 ½ tablespoons reduced-sodium tamari or soy sauce (see Tip)

Steps:

Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken; cook, stirring, for 1 minute. Add vegetables; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
Add the remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
Return the chicken mixture and the eggs to the wok; add tamari (or soy sauce) and stir until well combined.

Nutrition Facts : Calories 442 calories, CarbohydrateContent 40 g, CholesterolContent 199.6 mg, FatContent 16.1 g, FiberContent 6 g, ProteinContent 32.4 g, SaturatedFatContent 3.7 g, SodiumContent 618.8 mg, SugarContent 3.5 g

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CHICKEN FRIED STEAK RECIPE | ALTON BROWN | FOOD NETWORK

For a classic, down-home supper, try Alton Brown's Chicken-Fried Steak recipe smothered in gravy, from Good Eats on Food Network.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 25 minutes
Category main-dish
Cuisine american

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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CHICKEN FRIED STEAK RECIPE | ALTON BROWN | FOOD NETWORK

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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SOUTHERN FRIED CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES

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.
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine american
Calories 523 calories per serving

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.

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JAPANESE FRIED CHICKEN (CHICKEN KARAAGE) RECIPE | FO…

From foodnetwork.com
Total Time 2 hours 30 minutes
Category main-dish
Cuisine asian

Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.

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KOREAN FRIED CHICKEN RECIPE - NYT COOKING

Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006. Cecilia Hae-Jin Lee, the author of “Quick and Easy Korean Cooking,” said fried chicken became popular in Korea when fast-food places opened there after the war.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine asian, korean
Calories 982 per serving

For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

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EASY CHICKEN GRAVY RECIPE | JAMIE OLIVER CHICKEN RECIPES

Making your own flavoursome gravy is super easy – all you need to get going is meat and veg
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 140 calories per serving

1. To make your gravy When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you. Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.
2. Put the tray back on the hob over a high heat. Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy. You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.
3. When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away). Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.
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AS EASY AS IT GETS CHICKEN-FRIED STEAK RECIPE - FOOD.COM

Chicken-fried steak is a treat no Southerner can resist! And I can't resist a 5-ingredient version of the recipe. This is really not a hard food to prepare and I give ideas for rounding out a traditional meal using convenience foods. Prepare as much of your menu as possible beforehand because once the meat starts cooking, it goes fast! Treat yourself to some real down-home southern cooking today!
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