MARINADE FOR GRILLED CHICKEN BREASTS RECIPES

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FRIED CHICKEN RECIPE | REE DRUMMOND - FOOD NETWORK



Fried Chicken Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 10

2 fryer chickens, each cut into 8 pieces 
4 1/4 cups buttermilk 
5 cups all-purpose flour 
3 tablespoons seasoned salt, such as Lawry's 
2 teaspoons paprika 
2 teaspoons freshly ground black pepper 
2 teaspoons ground dried thyme 
1 teaspoon cayenne pepper, plus more for seasoning 
1/4 cup milk 
Canola or vegetable oil, for frying

Steps:

  • Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours. 
  • When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
  • In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
  • In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
  • Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
  • Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
  • Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
  • Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
  • Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)

SKILLET-ROASTED LEMON CHICKEN RECIPE | INA GARTEN | FOOD ...



Skillet-Roasted Lemon Chicken Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 25 minutes

Cook Time 25 minutes

Yield 3 servings

Number Of Ingredients 11

2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds 
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
1/3 cup good olive oil 
1 lemon, halved and sliced 1/4 inch thick 
1 yellow onion, halved and sliced 1/4 inch thick 
2 large garlic cloves, thinly sliced 
1 (4-pound) chicken, backbone removed and butterflied 
1/2 cup dry white wine, such as Pinot Grigio 
Juice of 1 lemon 

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
  • Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
  • Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
  • Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

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