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
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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 on medium-high. 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 flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with steaks.
Nutrition Facts : Calories 537 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 186mg cholesterol, SodiumContent 865mg sodium, CarbohydrateContent 64g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 43g protein.
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.
Total Time 2 hours 15 minutes
Yield 4
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
- Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
- 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.
- In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
- 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.
- 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.
- Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
- 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.
- Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
- 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.
- Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.
Nutrition Facts : Calories 523 calories, FatContent 13.9 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 27.0 g protein, CarbohydrateContent 76.1 g carbohydrate, SugarContent 23.6 g sugar, SodiumContent 3.3 g salt, FiberContent 9.1 g fibre
More about "fried fried chicken recipes"
SOUTHERN FRIED CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine american
Calories 523 calories per serving
- 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.
- 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.
- 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.
- When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
- Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
- 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.
- In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
- 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.
- 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.
- Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
- 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.
- Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
- 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.
- Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.
AIR FRIED BONELESS CHICKEN BITES | HY-VEE
Crispy chicken bites are just 10 minutes away when you make them in your air fryer. Oh, and the Sriracha-Ranch dipping sauce is an absolute must!
From hy-vee.com
Reviews 3.9
Calories 270 per serving
- 3.
Place frozen chicken bites in air fryer basket. Air fry for 10 to 15 minutes or until heated through (165 degrees) and crisp, shaking basket occasionally while frying. Serve with Sriracha-Ranch Dipping Sauce.
OVEN-FRIED CHICKEN DRUMSTICKS RECIPE | SOUTHERN LIVING
From southernliving.com
Total Time 45 minutes
- Bake at 425° for 25 to 30 minutes or until drumsticks are well browned and done. Serve immediately.
NEXT LEVEL FRIED CHICKEN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 54 minutes
Category Dinner, Main course
Calories 556 calories per serving
- When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.
NEXT LEVEL FRIED CHICKEN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 54 minutes
Category Dinner, Main course
Calories 556 calories per serving
- When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.
CHICKEN FRIED RICE RECIPE | ROBERT IRVINE | FOOD NETWORK
Reviews 4.4
Total Time 25 minutes
Category main-dish
Cuisine asian
- In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.
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