QUICK AND EASY FRIED CHICKEN RECIPES RECIPES

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EASY FRIED CHICKEN RECIPE | REAL SIMPLE



Easy Fried Chicken Recipe | Real Simple image

Provided by Stephana Bottom

Total Time 40 minutes

Yield 6

Number Of Ingredients 7

1 chicken (about 3 pounds), cut into 8 pieces
1?½ teaspoons salt
1?½ cups flour
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 cup buttermilk
vegetable oil

Steps:

  • Pat the chicken dry. Combine the salt, flour, black pepper, and cayenne in a large, shallow bowl. Dredge the chicken in the flour mixture, shaking off the excess. Set aside for about 15 minutes. Pour the buttermilk into a second shallow bowl. Dip the chicken in the buttermilk, then again in the flour mixture.
  • In a heavy-bottomed Dutch oven (preferably cast iron), heat about 4 inches of vegetable oil over medium heat until the temperature registers 360° F on a deep-fry thermometer.
  • Carefully place the chicken in the oil, using tongs. (Add the pieces slowly, so that the temperature does not drop, and work in batches to avoid overcrowding.) Fry the chicken until golden brown, turning once, 10 to 20 minutes, depending on the size of the pieces. Check for doneness by piercing the meat; the juices should run clear.
  • Drain the chicken on paper towels set on a wire rack. If desired, the cooked chicken can be kept warm in an oven set on low.

Nutrition Facts : Calories 609 calories, CarbohydrateContent 20 g, CholesterolContent 180 mg, FatContent 36 g, FiberContent 1 g, ProteinContent 48 mg, SaturatedFatContent 8 g, SodiumContent 600 mg

QUICK FRIED CHICKEN | MARTHA STEWART



Quick Fried Chicken | Martha Stewart image

Fried chicken on the table in 45 minutes? Yes, this quick recipe is low on time, high on flavor. Serve it with mashed potatoes and greens or a salad for a fast weeknight dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 8

1 quart buttermilk or milk
2 tablespoons Tabasco or other hot sauce
1 3- to 3 1/2- pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
1 cup all-purpose flour
1 1/2 teaspoons coarse salt, plus a little more for sprinkling
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 cups peanut oil, vegetable oil, bacon fat, or lard

Steps:

  • In a 9-by-13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight -- in the fridge -- is even better).
  • In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.
  • Shake the chicken parts, 2 or 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.
  • Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.
  • Remove to a rack to drain. Repeat the process to cook all the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200-degree oven. Sprinkle with salt and serve.

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