Time 8h35m Yield 8 Number Of Ingredients 13 Steps:
Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch. Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight. Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat. Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade. Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour. Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.
Time 8h20m Yield 4 servings Number Of Ingredients 7 Steps:
In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours. Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess. Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.
Time 35m Yield 6 Number Of Ingredients 6 Steps:
Season chicken pieces with salt, pepper, and paprika. Roll in flour. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Time 1h Yield 4 to 5 servings Number Of Ingredients 7 Steps:
In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour. In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done.
Time 35m Yield 4-5 serving(s) Number Of Ingredients 10 Steps:
Blend milk and egg. Combine flour and seasoning in plastic or paper bag. Shake chicken in seasoned flour. Dip chicken pieces in milk/egg mixture. Shake chicken a second time in seasoning mixture to coat thoroughly and evenly. To Pan Fry– Melt Crisco in skillet to about 1/2-to 1 inch deep and heat to 365*, Brown chicken on all sides. Reduce heat (275*) and continue cooking until chicken is tender, about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels. To Deep Fry– Prepare as above and cook in deep Crisco heated to 365* for 15-18 minutes. Drain on paper towels.
Time 1h Yield 4 servings. Number Of Ingredients 9 Steps:
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. ,
Time 20m Number Of Ingredients 15 Steps:
Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight). In a pie plate or shallow bowl, whisk together eggs and milk, set aside.In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later). Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.Set chicken aside on a platter or on wax paper until ready to fry. Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350F. Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside. Combine flour and pepper in a shallow dish. Pour buttermilk into a second dish. Spread crushed crackers on a plate. Dredge chicken breasts, one at a time, in seasoned flour. Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere. Heat oil in a 12-inch skillet over medium-high heat. Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through. Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm. Put remaining cracker crumbs into pan and lightly brown. Stir mushroom soup into drippings and crumbs. Combine remaining buttermilk and flour; add to soup mixture. Add additional milk as needed. Bring to a boil, stirring; remove from heat. Serve chicken accompanied by gravy.
More about “country fried chicken recipes”
Time 25m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours. , In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat. , In a skillet, heat 1/4 in. of oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.
