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Fried Chicken, Fried Chicken Recipes, Fried Chicken Site

What is Fried Chicken
Fried chicken (or Southern Fried chicken) is chicken which is dipped in a breading mixture and then deep fried, pan fried, oven friend or pressure fried. The breading seals in the juices but also absorbs the fat of the fryer. The fried chicken itself may be chicken pieces on the bone with skin, or boneless and skinless pieces, usually breast meat, as in chicken fingers.

Fried chicken is most often made using a pressure fryer, as this is the quickest method of preparation. The water inside the chicken becomes steam and escapes through the oil in a sealed chamber, increasing the pressure and lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the piece to be moist and soft inside the crispy batter.

Savio's Fried Chicken 15
Ready in 15 Mins | 4 Servings

INGREDIENTS
2 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon black pepper
1 tablespoon garlic powder
3 eggs
2 tablespoons Worcestershire sauce
1 whole chicken, cut into pieces
2 cups oil for frying

DIRECTIONS
1. In a large shallow dish, mix together flour, seasoned salt and black pepper. In a separate bowl, beat eggs, then whisk in the Worcestershire sauce.

2. Dredge chicken in this mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).

3. Cook chicken in hot oil until golden brown on both sides, about 6 minutes each side.

Fried Chicken
Ready in 20 Mins | 3 Servings

Ingredients
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.

Southern Fried Chicken
Ready in 30 mins | 4 Servings

INGREDIENTS
3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
2 eggs
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 whole chicken, cut into pieces
2 cups oil for frying

DIRECTIONS
1. In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.

2. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).

3. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

Easy Fried Chicken
Ready in 40 mins | 8 Servings

INGREDIENTS
1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying

DIRECTIONS
1. In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.

2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

3. In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.

4. Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.

Oven Fried Chicken
Ready in 1 Hr 30 mins | 8 Servings

INGREDIENTS
3 pounds skinless, boneless chicken breast halves - cut into strips
3 eggs
1 cup water
1/2 cup milk
2 tablespoons salt
2 tablespoons black pepper
6 cups all-purpose flour
1/4 cup salt
5 teaspoons black pepper
2 tablespoons minced garlic
2 tablespoons dry mesquite flavored seasoning mix
4 cups oil for frying, or as needed
1 teaspoon butter
1 (12 ounce) bottle barbecue sauce

DIRECTIONS
1. In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.

2. Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.

3. Preheat the oven to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.

4. Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.

Best Fried Chicken
Ready in 45 mins | 4 Servings

INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying

DIRECTIONS
1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.

2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).

3. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.

4. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Deep Fried Chicken
Ready in 45 mins | 6 Servings

INGREDIENTS
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves

DIRECTIONS
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.

2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.

3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.

4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Fried Chicken Breasts
Ready in 1 Hr | 6 Servings

INGREDIENTS
1 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 eggs, beaten
2 tablespoons water
24 chicken tenderloins
2 quarts oil for frying
1 cup mayonnaise
3 tablespoons prepared horseradish
1/2 cup sour cream
1 dash Worcestershire sauce
3 tablespoons prepared mustard

DIRECTIONS
1. Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.

2. One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.

3. Heat oil in a deep fryer to 375 degrees F (190 degrees C).

4. In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.

5. In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

Garlic Fried Chicken
Ready in 35 Mins | 50 Servings

INGREDIENTS
2/3 cup garlic powder, or to taste
1/3 cup ground black pepper
1/3 cup salt
1/3 cup paprika
8 cups seasoned bread crumbs
16-1/4 cups all-purpose flour
8 cups milk
16 egg
65 skinless, boneless chicken breast halves - pounded thin
16-1/4 cups oil for frying, or as needed

DIRECTIONS
1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.

2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.

3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Honey Fried Chicken
Ready in 80 Mins | 6 Servings

INGREDIENTS
1 (4 pound) whole chicken, cut into pieces
salt and pepper to taste
1/2 cup honey
1 tablespoon garlic powder
1 packet chicken bouillon granules
2 cups all-purpose flour
1 quart vegetable oil for frying

DIRECTIONS
1. Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.

2. In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.

3. Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.

4. Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.

Fried Chicken, More Chicken Fried Recipes

Simple Fried Chicken
Ready in 45 Mins | 10 Servings

INGREDIENTS
2 (2 to 3 pound) whole chickens, cut into pieces
3 cups all-purpose flour
5 tablespoons seasoned salt
3 tablespoons garlic powder
salt and pepper to taste
4 eggs, beaten
1 quart vegetable oil for frying

DIRECTIONS
1. In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.

2. In a large skillet, heat oil for frying. Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

Oven Fried Chicken
Ready in 1 Hr | 4 Servings

INGREDIENTS
12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
1/2 cup vegetable oil

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.

3. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Baked Fried Chicken
Ready in 80 Mins | 4 Servings

INGREDIENTS
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 cup mayonnaise

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.

3. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

Variants of Friend Chicken
Chicken strips - also known as chicken strips or chicken fingers, this is one of the most common forms of fried chicken, generally pieces of chicken breast (sometimes with rib meat) cut into long strips, breaded or battered dipped, and deep fried.

Chicken nuggets.

Buffalo wings, or the boneless buffalo fingers.

Popcorn chicken - occasionally known as chicken bites or other similar terms, small morsels of boneless chicken, battered and fried, resulting in little nuggets that resemble popcorn.

Chicken patties - breaded, fried patties of chicken meat used in sandwiches.

Chicken Fries - chicken nuggets in the shape of french fries, popularized by the fast-food chains Burger King, KFC and Hungry Jack's. These may also be referred to as chicken sticks.

Chicken Chipees - chicken meat chopped and shaped into chips coated with potato crumbs. Popular in Australia.

Chicken Karaage & Chicken Katsu.

Country Fried Chicken - chicken meat that has been coated with flour or breaded, fried and served topped with country cream gravy.

Crispy fried chicken - a dish from the Cantonese cuisine of China.

Chicken fried steak.

Crispy fried chicken.

A variant of fried chicken known as prawn paste chicken or shrimp paste chicken ("xia jiang ji" or "har cheong kai" in Cantonese) can be found in Hongkong-style restaurants in Singapore and Malaysia. This variety is not dissimilar to the common deep-fried version, except that the breading mixture includes pureed shrimp and ginger juice, giving it a distinctive aroma and flavor. The origin of prawn paste chicken is unknown, but various sources name it as Macau or Shandong.

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