FRIED CHICKEN COATING RECIPE: HOW TO MAKE IT - TASTE OF HOME
Eileen Frank relies on this made-in-minutes mixture to cook up a down-home chicken dinner. "We think this flavorful coating tastes a lot like the one at a well-known chicken restaurant chain," she writes form Castor, Alberta.
Provided by Taste of Home
Categories Dinner
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 4 servings per batch.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 3 batches (2-1/2 cups total)., To prepare chicken: Place about 3/4 cup of coating in a large resealable plastic bag. In a shallow bowl, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated. , In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
Nutrition Facts : Calories 515 calories, FatContent 25g fat (7g saturated fat), CholesterolContent 242mg cholesterol, SodiumContent 1341mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 49g protein.
DUO CRISP + AIR FRYER – CRISPY ... - INSTANT POT RECIPES
Crunchy, juicy, spicy, and satisfying, these crave-worthy sandwiches check all the boxes when it comes to healthier fried food. Rice flour provides a barrier between the extreme heat and tender chicken, helping to keep the meat moist inside and crispy outside. Add more hot sauce and/or cayenne pepper if you like it hot—the crunchy cabbage and cooling pickles balance the spicy richness of the sandwich.
Provided by Alexis Mersel
Prep Time 5 minutes
Cook Time 14 minutes
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the rice flour, baking powder, 2 tsps salt, and 1 teaspoon black pepper. In another medium bowl, whisk together the buttermilk, eggs, cayenne, and hot pepper sauce (if using).
- Line a rimmed baking sheet with parchment paper. Pat the chicken dry with paper towels. Working with a few thighs at a time, coat the chicken in the rice flour mixture, shaking off the excess. Dip in the buttermilk mixture, letting the excess drip off. Transfer again to the flour mixture, turning to coat well and pressing gently to cover all the nooks and crannies. Place the coated chicken on the prepared baking sheet as you go.
- Coat the Instant Pot® air fryer basket with canola oil spray. Working in batches, coat the chicken generously with olive oil spray and arrange a single layer of thighs in the basket, making sure they don’t touch. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 14 minutes at 400°F (200°C), then press Start. Flip the chicken when prompted, coating both sides again with olive oil.
- Meanwhile, make the spicy mayo: In a small bowl, stir together the mayonnaise, Sriracha, and cayenne. Set aside.
- When the cooking time is up, use tongs to carefully transfer the chicken to a plate. Repeat to cook the remaining batches.
- Spread a thin layer of the spicy mayo on the inside of the brioche buns. Top the bottom half of each bun with a piece of chicken, pickles, and shredded cabbage. Cover with the top of the buns and serve.
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