LEES FRIED CHICKEN MENU RECIPES

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OVEN FRIED CHICKEN II RECIPE | ALLRECIPES



Oven Fried Chicken II Recipe | Allrecipes image

I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.

Provided by COOKIE240

Categories     Oven Fried Chicken

Yield 10 servings

Number Of Ingredients 7

12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
  • Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Nutrition Facts : Calories 309.8 calories, CarbohydrateContent 18 g, CholesterolContent 126.1 mg, FatContent 15.1 g, FiberContent 1 g, ProteinContent 23.8 g, SaturatedFatContent 4.1 g, SodiumContent 295.8 mg, SugarContent 0.9 g

EASY FRIED CHICKEN RECIPE - BBC FOOD



Easy fried chicken recipe - BBC Food image

This easy recipe will give you crispy fried chicken in no time. The chicken is shaken in a bag to give an even coverage of the spicy coating.

Provided by Valentine Warner

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 14

2 chicken breasts (wing bone attached), skin on, cut in two diagonally
2 chicken legs, skin on (or 2 thighs and 2 drumsticks)
1 litre/1¾ pints sunflower oil, for deep frying
7 tbsp plain white flour
1 tbsp dried oregano, crumbled
1 tbsp dried thyme leaves
1 tbsp dried rosemary leaves, crumbled
2 tsp cayenne pepper
2 tsp ground white pepper
1 tbsp sea salt flakes
100ml/3½fl oz evaporated milk
2 free-range eggs, beaten
French fries
ready-made tomato ketchup, mayonnaise or barbecue sauce (optional)

Steps:

  • Rinse the chicken pieces in cold water, then pat dry with kitchen paper.
  • To make the coating, tip the flour, dried herbs, cayenne pepper, white pepper and a pinch of salt into a large, strong polythene bag. Shake until well combined.
  • In a bowl, beat together the evaporated milk and eggs until well combined. Set aside.
  • Half-fill a large, wide heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature).
  • Dip a chicken piece into the milk and egg mixture until completely coated, then place it into the polythene bag containing the flour and herb mixture. Twist the bag closed, trapping in air so that it resembles a balloon, and shake vigorously until the chicken piece is completely coated. Remove the chicken piece from the bag and set aside on a plate. Repeat the process with the remaining chicken pieces.
  • Carefully lower the coated chicken pieces into the hot oil, one at a time, using tongs. When all of the chicken pieces have been added, the oil should be just bubbling. Cook the chicken in the oil for 20 minutes, turning regularly, until crisp and deep golden-brown and completely cooked through. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper.
  • To serve, divide the chicken pieces equally among four serving plates. Serve with French fries and dollops of tomato ketchup, mayonnaise or barbecue sauce, if using.

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