WHAT CAN YOU FRY RECIPES

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COPYCAT FRIED CHICKEN SANDWICH RECIPE: HOW TO MAKE IT



Copycat Fried Chicken Sandwich Recipe: How to Make It image

After trying all the major fast-food chains' chicken sandwiches, I decided to come up with my own fried chicken sandwich. I know everyone says theirs is better than the original, but mine really is. —Ralph Jones, San Diego, California

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 12

3 boneless skinless chicken breast halves (6 ounces each)
3/4 cup buttermilk
2 teaspoons hot pepper sauce
2 large eggs, beaten
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon each onion powder and paprika
2 teaspoons pepper
1 teaspoon salt
1/3 cup canola oil
6 brioche hamburger buns, split
Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise

Steps:

  • Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.

Nutrition Facts : Calories 384 calories, FatContent 17g fat (3g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 777mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 26g protein.

FRIED GRITS RECIPE : TASTE OF SOUTHERN



Fried Grits Recipe : Taste of Southern image

Follow this step-by-step, photo illustrated recipe for making our Southern Fried Grits recipe. If you've never tried them, I'm sure you'll be just as surprised as I was the first time I ever tasted them. It's certainly not going to be what you think or expect....especially when you top them with syrup. Grits and syrup? Oh yes. Perfect for breakfast as a main dish or just a side dish. Go ahead....give them a try.

Provided by Steve Gordon

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 4

2 cups of cooked Grits, quick grits or stone-ground preferred.
1 cup of Flour, all-purpose or self-rising.
1 Egg, beaten.
Oil for frying.

Steps:

  • Prepare grits according to directions on packaging.
  • Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
  • Cover dish with plastic wrap or foil and refrigerate overnight.
  • Prepare dredge station by placing one cup flour in a container or plate.
  • Crack one egg, beat well and place in second container.
  • Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
  • Slice grits into sections as desired.
  • Dip each section, one at a time, into flour and, coat both sides and ends well. Place on a plate.
  • Dip each section into the egg wash, coating both sides and ends well.
  • Dip each section back into the flour again, coating both sides and ends well.
  • Gently shake off any excess flour, place on plate to dry for several minutes.
  • Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
  • Place coated grit sections into the heated oil but do not crowd the pan.
  • Brown grits about 5 minutes or until bottom edges start to slightly brown.
  • Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
  • Remove from skillet, place on folded paper towels and let drain for a minute or two.
  • Serve warm, as is or, top with maple syrup.
  • Enjoy!

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