RECIPE CHICKEN FRIED CHICKEN RECIPES

Name: Chicken Fried Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 4 boneless skinless chicken breasts; 1 cup milk; 1 1/2 cups flour; 1 1/2 teaspoons salt; 1/2 teaspoon fresh ground pepper; 2 eggs, beaten with; 1 tablespoon milk; 4 cups saltine crackers, crumbled, smashed, broken up to fine to medium consistency; olive oil

CHICKEN FRIED CHICKEN RECIPE - FOOD.COM

Chicken Fried Chicken Recipe - Food.com image

I love this recipe! We eat this at least once a week. My kids love it with mashed potates or dirty rice. I have never actually used exact measurements so if you need to add a little more or less, it is ok. (Update: I have omitted the previous step 9. Thanks for the advice!)

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
1 cup milk
1 1/2 cups flour
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 eggs, beaten with
1 tablespoon milk
4 cups saltine crackers, crumbled, smashed, broken up to fine to medium consistency
olive oil

Steps:

Pour enough oil to cover bottom of skillet or frying pan. Heat pan to medium heat (300-350 degrees).
Mix flour, salt and pepper in pie dish.
Pour Milk into a bowl.
Put saltine cracker crumbs in another pie dish.
Beat chicken breats with mallet to desired thickness. (I usually place breast in a ziploc bag to beat and I like the breasts pretty thin.).
Dip in milk, then flour mixture, then eggs, then saltines.
Place breasts in pan. Repeat with each chicken breast.
Cook chicken for approximately 5 minutes each side or until a golden brown.
.
Remove from pan and place on a papertowel lined plate to remove excess grease.
Serve with gravy to top.
Enjoy!

Nutrition Facts : Calories 678.9, FatContent 14.7, SaturatedFatContent 3.9, CholesterolContent 183.3, SodiumContent 1767, CarbohydrateContent 88.8, FiberContent 3.4, SugarContent 0.6, ProteinContent 43.8

BEST CHICKEN-FRIED CHICKEN RECIPE - HOW TO MAKE ... - DELISH

Best Chicken-Fried Chicken Recipe - How To Make ... - Delish image

Delish.com brings you this satisfying Chicken-Fried Chicken recipe with a savory gravy to match.

Provided by Lena Abraham

Categories low sugar nut-free weeknight meals dinner lunch poultry

Total Time 1 hours

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 boneless skinless chicken breasts
1 c. whole milk or buttermilk
1 large egg
3/4 c. all-purpose flour
1/4 c. cornstarch
1 tsp. kosher salt
1 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
Vegetable oil, for frying
1/4 c. butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
Kosher salt
Freshly ground black pepper
Pinch paprika

Steps:

Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4" thick. Set up dredging station: In one shallow bowl, whisk together milk and egg. In another shallow bowl, whisk together flour, cornstarch, salt, and spices. Dredge each piece of chicken in milk then in flour mixture. Repeat until all chicken is coated in breading. Place in fridge while you make gravy. In a large skillet over medium heat, melt butter. Add flour and cook until golden and bubbling, 2 to 3 minutes. Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat. Cook chicken: In a large skillet over medium heat, heat 1/2" to 1" oil until oil is hot but not smoking. Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate. Serve chicken hot with gravy.

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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.
From jamieoliver.com
Total Time 2 hours 15 minutes
Cuisine american
Calories 523 calories per serving

1. 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.
2. 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.
3. 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.
4. When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
6. 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.
7. In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
8. 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.
9. 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.
10. Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
11. 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.
12. Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
13. 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.
14. Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.

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Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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Reviews 4.6
Total Time 60 minutes
Category Dinner
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Calories 526 calories per serving

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Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

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CHICKEN FRIED CHICKEN RECIPE - FOOD.COM

I love this recipe! We eat this at least once a week. My kids love it with mashed potates or dirty rice. I have never actually used exact measurements so if you need to add a little more or less, it is ok. (Update: I have omitted the previous step 9. Thanks for the advice!)
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 678.9 per serving

Enjoy!

See details

BEST CHICKEN-FRIED CHICKEN RECIPE - HOW TO MAKE ... - DELI…

Delish.com brings you this satisfying Chicken-Fried Chicken recipe with a savory gravy to match.
From delish.com
Reviews 4.5
Total Time 1 hours
Category low sugar, nut-free, weeknight meals, dinner, lunch, poultry
Cuisine American

Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4" thick. Set up dredging station: In one shallow bowl, whisk together milk and egg. In another shallow bowl, whisk together flour, cornstarch, salt, and spices. Dredge each piece of chicken in milk then in flour mixture. Repeat until all chicken is coated in breading. Place in fridge while you make gravy. In a large skillet over medium heat, melt butter. Add flour and cook until golden and bubbling, 2 to 3 minutes. Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat. Cook chicken: In a large skillet over medium heat, heat 1/2" to 1" oil until oil is hot but not smoking. Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate. Serve chicken hot with gravy.

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SOUTHERN FRIED CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES

1. 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.
2. 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.
3. 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.
4. When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
6. 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.
7. In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
8. 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.
9. 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.
10. Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
11. 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.
12. Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
13. 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.
14. Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.

See details

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In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

See details

CHICKEN FRIED STEAK RECIPE | ALTON BROWN | FOOD NETWORK

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

See details

COUNTRY FRIED CHICKEN RECIPE: HOW TO MAKE IT - TASTEOFHOME.…

In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. ,

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BUTTERMILK FRIED CHICKEN RECIPE | FOOD NETWORK

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Total Time 2 hours 0 minutes
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Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

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