RECIPE FOR PAN FRIED CHICKEN RECIPES
PAN FRIED CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
I’ve used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts : Calories 645 calories, FatContent 36g fat (12g saturated fat), CholesterolContent 193mg cholesterol, SodiumContent 1242mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 59g protein.
FRIED CHICKEN WITH PAN GRAVY RECIPE: HOW TO MAKE IT
Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food. —Ginny Werkmeister, Tilden, Nebraska
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings (1-1/2 cups gravy).
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 468 calories, FatContent 32g fat (7g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 232mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 35g protein.
More about "recipe for pan fried chicken recipes"
PAN FRIED CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
I’ve used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
From tasteofhome.com
Reviews 4.2
Total Time 60 minutes
Category Dinner
Calories 645 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 60 minutes
Category Dinner
Calories 645 calories per serving
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
See details
FRIED CHICKEN WITH PAN GRAVY RECIPE: HOW TO MAKE IT
Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food. —Ginny Werkmeister, Tilden, Nebraska
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 468 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 468 calories per serving
- In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
See details
PAN FRIED CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
I’ve used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
From tasteofhome.com
Reviews 4.2
Total Time 60 minutes
Category Dinner
Calories 645 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 60 minutes
Category Dinner
Calories 645 calories per serving
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
See details
FRIED CHICKEN WITH PAN GRAVY RECIPE: HOW TO MAKE IT
Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food. —Ginny Werkmeister, Tilden, Nebraska
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 468 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 468 calories per serving
- In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
See details
CHINESE CHICKEN FRIED RICE II RECIPE | ALLRECIPES
Good base recipe..I doubled the recipe. I started by frying the chicken in Tastefully Simple Honey Teriyaki Sauce. Pulled the chicken out and stir fried carrots, green onions, fresh green beans, cabbage …
From allrecipes.com
From allrecipes.com
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PAN FRIED BRUSSELS SPROUTS RECIPE | ALLRECIPES
This is the best way to eat Brussel Sprouts! The ol way of boiling/steaming is out! The flavor is fantastic. Anyone who says the hate Brussel Sprouts will change their mind. So much better pan fried in …
From allrecipes.com
From allrecipes.com
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CHINESE CHICKEN FRIED RICE II RECIPE | ALLRECIPES
Good base recipe..I doubled the recipe. I started by frying the chicken in Tastefully Simple Honey Teriyaki Sauce. Pulled the chicken out and stir fried carrots, green onions, fresh green beans, cabbage …
From allrecipes.com
From allrecipes.com
See details
PAN FRIED BRUSSELS SPROUTS RECIPE | ALLRECIPES
This is the best way to eat Brussel Sprouts! The ol way of boiling/steaming is out! The flavor is fantastic. Anyone who says the hate Brussel Sprouts will change their mind. So much better pan fried in …
From allrecipes.com
From allrecipes.com
See details
CHINESE CHICKEN FRIED RICE II RECIPE | ALLRECIPES
Good base recipe..I doubled the recipe. I started by frying the chicken in Tastefully Simple Honey Teriyaki Sauce. Pulled the chicken out and stir fried carrots, green onions, fresh green beans, cabbage …
From allrecipes.com
From allrecipes.com
See details
PAN FRIED BRUSSELS SPROUTS RECIPE | ALLRECIPES
This is the best way to eat Brussel Sprouts! The ol way of boiling/steaming is out! The flavor is fantastic. Anyone who says the hate Brussel Sprouts will change their mind. So much better pan fried in …
From allrecipes.com
From allrecipes.com
See details
