FRIED CHICKEN COATINGS RECIPES

Name: Barbara’s Picnic Fried Chicken
Yield: 4 Servings
Ingredients: ¾ tsp. ground cumin; ¼ tsp. smoked paprika; 5 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided; 2¾ tsp. garlic powder, divided; 2½ tsp. freshly ground black pepper, divided; 1 3-lb. chicken, cut into 10 pieces (2 wings, 4 breasts, 2 thighs, and 2 drumsticks); 2 cups all-purpose flour; 1 Tbsp. mild curry powder; 1 tsp. paprika; Vegetable oil (for frying; 4–5 cups); A deep-fry thermometer; a brown paper bag

BARBARA’S PICNIC FRIED CHICKEN RECIPE - BON APPéTIT

Barbara’s Picnic Fried Chicken Recipe - Bon Appétit image

It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.

Provided by Kwame Alexander

Yield 4 Servings

Number Of Ingredients 11

Ingredients

¾ tsp. ground cumin
¼ tsp. smoked paprika
5 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided
2¾ tsp. garlic powder, divided
2½ tsp. freshly ground black pepper, divided
1 3-lb. chicken, cut into 10 pieces (2 wings, 4 breasts, 2 thighs, and 2 drumsticks)
2 cups all-purpose flour
1 Tbsp. mild curry powder
1 tsp. paprika
Vegetable oil (for frying; 4–5 cups)
A deep-fry thermometer; a brown paper bag

Steps:

Mix together cumin, smoked paprika, 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, ¾ tsp. garlic powder, and ½ tsp. pepper in a small bowl.
Arrange chicken on a rimmed baking sheet; sprinkle all over with spice mixture. Let sit at room temperature 30 minutes, or chill, uncovered, up to 12 hours.
Combine flour, curry powder, paprika, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 2 tsp. garlic powder, and 2 tsp. pepper in a medium paper bag. Close bag and shake well to combine. Add chicken to bag, close, and shake well to coat.
Pour oil into a large cast-iron skillet or Dutch oven to come 1" up sides; clip thermometer to sides of pan and heat oil over medium-high until thermometer registers 350°. Working in 2 batches and returning oil to 350° between batches, cook chicken pieces, turning halfway through, until deep golden brown, 10–15 minutes per batch (an instant-read thermometer inserted into each piece should register 160° for light meat and 165° for dark). Transfer fried chicken to a wire rack and let cool slightly before serving.

SPICY SHRIMP FRIED RICE - SKINNYTASTE

Spicy Shrimp Fried Rice - Skinnytaste image

Spicy Shrimp Fried Rice made healthier using leftover cooked brown rice, a delicious whole grain that's high in fiber, so it fills you up.

Provided by Gina

Categories Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 16

Ingredients

3 cups leftover brown rice cooked
1 lb large shrimp (peeled and deveined )
1/2 tsp each of chili powder, paprika and garlic powder
1/8 tsp cayenne pepper (or more to taste)
1/4 tsp kosher salt
fresh black pepper (to taste)
2 large egg whites (beaten)
1 large whole egg (beaten)
1/2 medium onion (chopped)
2 cloves garlic (diced)
5 medium scallions (chopped, whites and greens separated)
oil spray
1 tbsp sesame oil
1 tsp crushed red pepper flakes (or more to taste)
4 tsp soy sauce (or more to taste)
1 tsp Asian fish sauce ((or more soy sauce))

Steps:

In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.
In a hot wok, over medium high heat, spray a little oil and cook the eggs, when cooked, remove from pan and set aside, 1 to 2 minutes.
Increase the heat to high, when hot add the sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes.
Add shrimp and saute until no longer translucent, 2 to 3 minutes.
Add rice and leave in the skillet to let the bottom brown, 2 to 3 minutes, stir and add the egg, soy sauce and fish sauce, mixing well for about 2 minutes.
Add greens of the scallions and serve.

Nutrition Facts : ServingSize 1 1/2 cups , Calories 307 kcal, CarbohydrateContent 37.5 g, ProteinContent 23 g, FatContent 7 g, FiberContent 3.5 g, SaturatedFatContent 1.5 g, CholesterolContent 191 mg, SugarContent 0.5 g, SodiumContent 500 mg

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