soak the chicken in a very salty salt water for about a half hour.
Make up some highly seasoned flour,( garlic, red pepper, a chicken stock cube crushed, black pepper, onion powder, sage, a bit of Italian seasoning.) Use what ever you like.
after the chicken has brined for a bit. pat it dry with a paper towel, salt and pepper the chicken well or other seasonings, then flour it well. I stick it in a paper bag and shake it real good.
In a big skillet cast iron if you have, melt shortening or heat oil, until when you put a few sprinkles of flour in it it sizzles.. add chicken 1 piece at a time. On medium heat fry til brown on on side, turn over, turn down heat, and cook other side till crispy.. You can either cover and simmer til done. or take it out, put it on a rack and continue cooking on oven for about 15 minutes. oven makes it crispier.. covering makes it a softer coating.
_________________________________
Country Pan-Fried Chicken
3 pounds chicken breasts and legs
1 egg
2/3 cup buttermilk
2 cups flour
Salt, to taste
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 cup lard
1 cup solid white vegetable shortening
Let chicken warm to room temperature. Wipe with a damp cloth. In a wide bowl, beat egg with buttermilk.
Place flour, salt and peppers in a brown paper bag. In a large skillet (preferably cast iron) heat lard and shortening. Dip each piece of chicken into the buttermilk-egg mixture and place in a brown paper bag. Close top of bag and shake until piece is well coated. Remove, and repeat for each piece.
When shortening is hot (375 degrees F on a deep-fat thermometer), ease chicken into pan and cook over high heat, turning so both sides cook evenly. Do not crowd more than a few pieces of chicken into pan at one time. When chicken is light gold on both sides, turn down heat to low and partially cover skillet. Cook 15 minutes, turning chicken once.
Remove chicken and drain on brown paper bags. Serve warm or cold. Serves 6.
NOTE: You may use all shortening instead of lard.
__________________________________
Soak (overnight) your chicken pieces in buttermilk, in a covered bowl.
When ready to fry: Mix in a large bowl...flour, tons and tons of black pepper, a little old bay seasoning and a little cayenne pepper. I can't say for sure how much of each but let's say you have one cup of flour you would probably be using 2 to 3 tablespoons of pepper and a teaspoon of old bay and about 1/2 a teaspoon of cayenne pepper.
Mix the flour and seasoning well. Take a piece of chicken out of the buttermilk and press around in the flour until well coated. If you like extra coating (which I so love), dip again in the milk and then in the flour again. Place on a plate or platter and continue with the rest of the chicken. Put in the fridge for about 15-20 min.
In a large and tall pot melt crisco shortening (whole can if the pot is bit enough) and one stick of butter. You want the temp. to be between 325/350 degrees. Once reached put a few pieces of chicken in (do not over crowd the pot). Fry until golden brown turning ONLY one time
______________________________________鈥?br>
CHICKEN PARM
4 chicken cutlets, sliced thin
1 c. Italian bread crumbs (preferably Progresso)
1 egg, mashed
Frying pan
1 tbsp. olive oil
Powdered garlic
Oregano flakes
Put olive oil in pan and heat. Dip chicken cutlets in egg and then into bread crumbs, lightly fry on medium heat until golden brown. Put Classico tomato sauce on chicken cuts in 3x8 inch pan. First, put chicken cutlets on paper towels and drain oil, pat off. Place thin slices of Mozzarella cheese on top of chicken. Sprinkle garlic powder and oregano on top. Heat at 350 degrees for 1/2 hour or until cheese is meltedI need a recipe for chicken pieces that i can roast or pan fry? That tastes yummy!?
Tender Chicken NuggetsI need a recipe for chicken pieces that i can roast or pan fry? That tastes yummy!?
roast the chicken pieces, with the chicken fat that comes of the chicken drain it into a pan ,in a jug add chopped up onion with a bit of crushed garlic and chuck in a gravy mix or thickener then add a dash of worcester sauce %26amp; brown sugar,mix in the jug, add a cup of hot water to dissolve the dry ingredients ,heat the fat in the pan and when its bubbling pour the contents in the jug into the pan till its boiling then simmer and thicken with cream 500 mils should do it when that's cooked add the sauce to the chicken pieces and serve with either salad and chips (or fries) or roast your veges - pumpkin ,yams,potatoes with a side of cheesy sauce broccoli/cauliflower,honey glazed carrots and silver beet, yummy
Chicken:- Pineapple
Chicken pieces. (skinless)
Pineapple Rings in syrup.
Marinade the chicken pieces in the syrup.
Place the Chicken pieces in a preheated 180C oven on a bed of pineapple rings.
Bake for 25-35 minutes turning once.
Allow to rest and switch oven to grilling .
Grill the pineapple until it is nicely caramelized and pour over the served chicken and your accompanying dinner.
I hope you have sand because I'm about to make your mouth water. My aunt from Prussia used to make this Chicken Auranov that would make a dogs tail fall off. The first thing you need to do is buy about a pound of garlic powder (any vampires?LOL I didn't think so) and about an ounce of tomato puree (mmmmm who feels like a margharita pizza right now? I do! I do!) and combine the two ingredients in a large to normal size aluminum bowl. Now here's where the eggs come in. Crack about 7 eggs into the bowl and get your whisper ready because this paste is about to get a beat down! make sure your hands are clean for this next step. Repeatedly thrust your fists into the mix as fast as you can without making too much of a mess. (This is why I always where my ';kiss the chef'; apron around the house) Now that you've beaten the eggs to within an inch of their life, pour in the wine coolers (with a flavor to your liking) and watch the paste come to life! The whole solution should be a sapphire colour and should smell something like a new york septic tank (but the ritz crackers are about to change that) Take an ENTIRE box of ritz butter crackers and pour them into the basket. Now take those succulant cutlets and baste them with the paste. Put the cutlets into the oven at 120 degrees and wait 500 minutes. When the chicken looks something like a fried cockeroach, you know you passed my aunts test with flying shades of air force blue. And.....ENJOY.
Heat the oven to 375 degrees.
Prepare a baking pan by lining with foil, then spray with non-stick spray.
Remove skin from chicken pieces.
Arrange them on your baking pan.
Shake on soy sauce on each piece.
Shake on onion salt, garlic powder, and a little Mrs Dash (original). Then place a quarter of a pat of butter on top of each chicken piece.
Place in oven (uncovered) and bake for 12 minutes, then turn pieces over and do the soy sauce, seasonings, and butter again. Bake another 10 minutes, then turn once more (but don't add anything except maybe soy sauce) and bake another 10 min.
Take pan out of the oven, and cover lightly with foil and let chicken rest about 8 -10 minutes before serving.
This is a really simple recipe, and tastes fantastic! I have made chicken like this for years and my family loves it!
www.householdforum.com
under the recipe section.
I can't stop making these delicious food!!
especially the sin city tacos!
Season the chicken with salt, pepper, and garlic powder. Brown them in a skillet in a little olive oil. Remove from pan when brown (its ok if it isn't done yet...it will finish cooking later). In the skillet, saute a chopped onion and sliced mushrooms. When tender, add the chicken back to the pan. Add a quater cup of white wine, a can of crushed tomatoes, and some italian seasoning or herbs (dried herbs). Let simmer 20 minutes or so or until the chicken is cooked through. Serve with hot buttered noodles. Easy and yummy! This is a family favorite in my house!
Go to this website you will find lot's of pan fried chicken recipe
Wednesday, April 28, 2010
Can anyone give me the recipe for Mexican Honey Chili Chicken?
Honey Chili Chicken Recipe
Honey Chili Chicken Recipe Grizzlybear / All my dishes
1 year, 1 month ago
My friends and family love this chicken......;-)
Prep:25m Cook:15m Servings:46
Grizzlybear
* chicken
Does this look good? Yeah! / Nope
Login to see if our Recipe Robot thinks you'll like this dish. [?]
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Recent Gawkers
rswans14
zeeskiet
bingdash
Ingredients
* 1 fryer chicken (3-4 lbs.)
* 1/2 cup all purpose flour
* 1/2 tsp. salt
* 4-5 cups vegetable oil for frying
* 1/3 cup water
* 1/3 cup lemon
* 2 tsp. cornstarch
* 4 tsp. Chinese chili sauce
* 2 tsp. soy sauce
* 1 1/2 tsp. fresh ginger, minced
* 3 Tbs. honey
* 6 green onions, sliced lengthwise thin
Directions
1. Rinse chicken and cut into small serving size pieces. In a large bowl combine flour and salt. Add chicken pieces and toss. Make sure you coat each piece well.
2. Heat oil in a large skillet over high heat. Add chicken, one piece at a time, (only cook a few pieces at a time.) Cook until golden, about 5 minutes. Drain on paper towels. Repeat with all chicken pieces.
3. Remove all but 1 Tbs. oil from skillet. Combine water, lemon juice, cornstarch, chili sauce and soy sauce in a small bowl. Mix well.
4. Add ginger to skillet. Fry for 1 minute. Add honey. Cook and stir for 1 minute. Stir in cornstarch-chili mixture. Cook and stir until sauce boils, about 1 minute. Stir in chicken pieces. Cook and stir until heated thoroughly, about 3 minutes. Stir in onions. Cook and stir for about 1 minute more. Serve.Can anyone give me the recipe for Mexican Honey Chili Chicken?
**** off!! what kind of a recipe is that?? are you half-brained or what?! Report Abuse
Can anyone give me the recipe for Mexican Honey Chili Chicken?
I hope this is helpful to you and what you wanted Report Abuse
Honey Chili Chicken (China):
1 (3 pound) broiler-fryer chicken
1/2 cup all-purpose flour
1/2 teaspoon salt
3 cups vegetable oil
1/3 cup water
1/3 cup lemon juice
2 teaspoons cornstarch
4 teaspoons Chinese chili sauce
2 teaspoons soy sauce
1 1/2 teaspoons grated pared fresh ginger root
3 tablespoons honey
6 scallions, cut in thin lengthwise slices
Remove giblets from chicken. Rinse chicken and cut into small serving-size pieces. Combine flour and salt. Coat chicken pieces with flour mixture. Heat oil in wok over high heat until it reaches 375 degrees F. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until golden, about 5 minutes. Drain on absorbent paper. Repeat with remaining chicken.
Pour all but 1 tablespoon of the oil out of wok. Combine water, lemon juice, cornstarch, chili sauce and soy sauce. Add ginger to oil in wok. Stir fry 1 minute. Add honey to ginger. Cook and stir 1 minute. Add cornstarch-chili mixture to honey and ginger. Cook and stir until mixture boil, about 1 minute. Stir chicken piece into chili mixture. Cook and stir until chicken is hot throughout, about 3 minutes. Stir in onions. Cook and stir 1 minute.
Makes 4 to 6 servings.
``
Honey-rosemary chicken :
1/3 cup honey
1/4 cup olive oil
2 tablespoons coarse-grain mustard
3 cloves garlic, minced
1 tablespoon snipped fresh rosemary
2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium chicken breast halves (4 lb.), or 8 medium skinless, boneless chicken breast halves (2 lb.)
how to:
1. In a small bowl, combine honey, olive oil, mustard, garlic, rosemary, lemon juice, salt, and pepper.
2. Skin bone-in chicken, if desired. Place chicken in a large, heavy-duty, self-sealing plastic bag set in a bowl. Pour honey mixture over chicken. Seal bag; marinate in the refrigerator for at least 4 hours or up to 24 hours.
3. Remove chicken from marinade, reserving marinade. In a grill with a cover, arrange preheated coals around a drip pan (or preheat gas grill and adjust for indirect cooking). Test for medium heat above pan. Place chicken on grill rack over the pan. Cover grill; grill until chicken is tender and no longer pink, turning and brushing with reserved marinade halfway through grilling time. (Allow 45 to 50 minutes for bone-in chicken. Allow 15 to 18 minutes for boneless chicken breasts.) Makes 8 servings.
Tip: To serve as sandwiches, provide accompaniments such as lettuce leaves, sliced tomatoes, mustard, and pickles.
``
Mexican Green Chili Chicken :
2 cups cooked chicken
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1 lb cheddar cheese, grated
1 can chopped green chilies
how to:
Cut tortillas in strips.
Mix together soups, milk%26amp; chilies.
Make layers in a large baking dish, starting with the tortillas at the bottom, then chicken, then soups and ending with the cheese.
Bake at 300 degrees for 1 hour.
``
Honey Chili Chicken Wings :
10 whole, fresh chicken wings, cut in pieces (20 wing pieces)
All-purpose flour
Salt
Vegetable oil
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 tablespoons honey
3 teaspoons corn flour
1/2 cup water
3 tablespoons hot sauce (recommended: Frank's Hot Sauce)
1/3 cup lemon juice
2 teaspoons soy sauce
4 shallots, sliced
--how to:
Coat chicken wings in flour that has been seasoned with salt. Heat enough vegetable oil in a large skillet on stovetop to fry wings until crisp. Remove wings from skillet, drain on paper towels and set aside. (Wings can also be baked in the oven without the flour.)
Heat 1 tablespoon vegetable oil in frying pan and add ginger, cook for 1 minute. Add in honey and stir for an additional minute. In a separate bowl, combine corn flour, water, hot sauce, lemon juice, and soy sauce, then add mixture to pan. Stir until sauce boils and thickens. Add in chicken wings and combine with sauce until thoroughly heated. Add shallots and cook for 1 more minute.
Serve Buffalo Wings with blue cheese dressing, carrots and/or celery sticks.
``
You take a piece of chicken and take it to Mexico and Voila!
Honey Chili Chicken Recipe Grizzlybear / All my dishes
1 year, 1 month ago
My friends and family love this chicken......;-)
Prep:25m Cook:15m Servings:46
Grizzlybear
* chicken
Does this look good? Yeah! / Nope
Login to see if our Recipe Robot thinks you'll like this dish. [?]
When you take your taste test as well as rate, tag, and post recipes (among other things), you help our ';Recipe Robot'; (aka Food Prediction Algorithm) get smarter. Over time it will start to understand your eating preferences and make predictions on whether or not you will like something.
Recent Gawkers
rswans14
zeeskiet
bingdash
Ingredients
* 1 fryer chicken (3-4 lbs.)
* 1/2 cup all purpose flour
* 1/2 tsp. salt
* 4-5 cups vegetable oil for frying
* 1/3 cup water
* 1/3 cup lemon
* 2 tsp. cornstarch
* 4 tsp. Chinese chili sauce
* 2 tsp. soy sauce
* 1 1/2 tsp. fresh ginger, minced
* 3 Tbs. honey
* 6 green onions, sliced lengthwise thin
Directions
1. Rinse chicken and cut into small serving size pieces. In a large bowl combine flour and salt. Add chicken pieces and toss. Make sure you coat each piece well.
2. Heat oil in a large skillet over high heat. Add chicken, one piece at a time, (only cook a few pieces at a time.) Cook until golden, about 5 minutes. Drain on paper towels. Repeat with all chicken pieces.
3. Remove all but 1 Tbs. oil from skillet. Combine water, lemon juice, cornstarch, chili sauce and soy sauce in a small bowl. Mix well.
4. Add ginger to skillet. Fry for 1 minute. Add honey. Cook and stir for 1 minute. Stir in cornstarch-chili mixture. Cook and stir until sauce boils, about 1 minute. Stir in chicken pieces. Cook and stir until heated thoroughly, about 3 minutes. Stir in onions. Cook and stir for about 1 minute more. Serve.Can anyone give me the recipe for Mexican Honey Chili Chicken?
**** off!! what kind of a recipe is that?? are you half-brained or what?! Report Abuse
Can anyone give me the recipe for Mexican Honey Chili Chicken?
I hope this is helpful to you and what you wanted Report Abuse
Honey Chili Chicken (China):
1 (3 pound) broiler-fryer chicken
1/2 cup all-purpose flour
1/2 teaspoon salt
3 cups vegetable oil
1/3 cup water
1/3 cup lemon juice
2 teaspoons cornstarch
4 teaspoons Chinese chili sauce
2 teaspoons soy sauce
1 1/2 teaspoons grated pared fresh ginger root
3 tablespoons honey
6 scallions, cut in thin lengthwise slices
Remove giblets from chicken. Rinse chicken and cut into small serving-size pieces. Combine flour and salt. Coat chicken pieces with flour mixture. Heat oil in wok over high heat until it reaches 375 degrees F. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until golden, about 5 minutes. Drain on absorbent paper. Repeat with remaining chicken.
Pour all but 1 tablespoon of the oil out of wok. Combine water, lemon juice, cornstarch, chili sauce and soy sauce. Add ginger to oil in wok. Stir fry 1 minute. Add honey to ginger. Cook and stir 1 minute. Add cornstarch-chili mixture to honey and ginger. Cook and stir until mixture boil, about 1 minute. Stir chicken piece into chili mixture. Cook and stir until chicken is hot throughout, about 3 minutes. Stir in onions. Cook and stir 1 minute.
Makes 4 to 6 servings.
``
Honey-rosemary chicken :
1/3 cup honey
1/4 cup olive oil
2 tablespoons coarse-grain mustard
3 cloves garlic, minced
1 tablespoon snipped fresh rosemary
2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium chicken breast halves (4 lb.), or 8 medium skinless, boneless chicken breast halves (2 lb.)
how to:
1. In a small bowl, combine honey, olive oil, mustard, garlic, rosemary, lemon juice, salt, and pepper.
2. Skin bone-in chicken, if desired. Place chicken in a large, heavy-duty, self-sealing plastic bag set in a bowl. Pour honey mixture over chicken. Seal bag; marinate in the refrigerator for at least 4 hours or up to 24 hours.
3. Remove chicken from marinade, reserving marinade. In a grill with a cover, arrange preheated coals around a drip pan (or preheat gas grill and adjust for indirect cooking). Test for medium heat above pan. Place chicken on grill rack over the pan. Cover grill; grill until chicken is tender and no longer pink, turning and brushing with reserved marinade halfway through grilling time. (Allow 45 to 50 minutes for bone-in chicken. Allow 15 to 18 minutes for boneless chicken breasts.) Makes 8 servings.
Tip: To serve as sandwiches, provide accompaniments such as lettuce leaves, sliced tomatoes, mustard, and pickles.
``
Mexican Green Chili Chicken :
2 cups cooked chicken
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1 lb cheddar cheese, grated
1 can chopped green chilies
how to:
Cut tortillas in strips.
Mix together soups, milk%26amp; chilies.
Make layers in a large baking dish, starting with the tortillas at the bottom, then chicken, then soups and ending with the cheese.
Bake at 300 degrees for 1 hour.
``
Honey Chili Chicken Wings :
10 whole, fresh chicken wings, cut in pieces (20 wing pieces)
All-purpose flour
Salt
Vegetable oil
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 tablespoons honey
3 teaspoons corn flour
1/2 cup water
3 tablespoons hot sauce (recommended: Frank's Hot Sauce)
1/3 cup lemon juice
2 teaspoons soy sauce
4 shallots, sliced
--how to:
Coat chicken wings in flour that has been seasoned with salt. Heat enough vegetable oil in a large skillet on stovetop to fry wings until crisp. Remove wings from skillet, drain on paper towels and set aside. (Wings can also be baked in the oven without the flour.)
Heat 1 tablespoon vegetable oil in frying pan and add ginger, cook for 1 minute. Add in honey and stir for an additional minute. In a separate bowl, combine corn flour, water, hot sauce, lemon juice, and soy sauce, then add mixture to pan. Stir until sauce boils and thickens. Add in chicken wings and combine with sauce until thoroughly heated. Add shallots and cook for 1 more minute.
Serve Buffalo Wings with blue cheese dressing, carrots and/or celery sticks.
``
You take a piece of chicken and take it to Mexico and Voila!
Anyone have Obama's fried chicken recipe?
I'm neither racist nor a Hillary supporter... but I wanted to point the Obama fried chicken question asker to this because it's just so funny and the grape soda comment made me think of it!
http://www.youtube.com/watch?v=NZcvnYRfo鈥?/a>
Give me some Ron Paul and I'll be a happy girl!!Anyone have Obama's fried chicken recipe?
It's a mixture of crack cocaine and islam.Anyone have Obama's fried chicken recipe?
No, but can I have your recipe for chitlin's and pork rinds?
I'm so glad that no one cares about ron paul, he's a friggin' lunatic.
Next time you go to KFC, ask for the Hillary Clinton special:
Two large thighs, two small breasts, and a left wing!
http://www.youtube.com/watch?v=NZcvnYRfo鈥?/a>
Give me some Ron Paul and I'll be a happy girl!!Anyone have Obama's fried chicken recipe?
It's a mixture of crack cocaine and islam.Anyone have Obama's fried chicken recipe?
No, but can I have your recipe for chitlin's and pork rinds?
I'm so glad that no one cares about ron paul, he's a friggin' lunatic.
Next time you go to KFC, ask for the Hillary Clinton special:
Two large thighs, two small breasts, and a left wing!
I am looking for a recipe my Mom made with it was called chicken with honey glazed biscuits, baked all togethe
Wow, this sounds like an interesting recipe. I know about honey glazed biscuits, and I know about honey glazed chicken, but I've not heard of doing them together.
Does this sound almost like what your Mom made?
Honey Glazed Chicken
2 - 2 1/2 lbs. cut up chicken
2 T. melted butter
1 t. salt
1/4 t. pepper
8-oz. can refrigerator biscuits
1/3 c. corn flakes (slightly crushed)
Glaze:
2/3 c. honey
1/2 c. orange juice
2 T. flour
1 T. lemon juice
1 t. cinnamon
1 t.Worcestershire sauce
Preheat oven to 400掳. Place chicken in a lightly greased 13 x 9-inch dish, skin up. Brush with melted butter and sprinkle on salt and pepper. Bake for 45 - 50 minutes, or until light golden brown. In a small sauce pan, combine all glaze ingredients.
Mix well. Cook over medium heat until thickened, stirring occasionally.
Drain excess fat from cooked chicken.Move chicken to one end of the baking dish, and arrange biscuits in opposite end. Spoon glaze over chicken and biscuits. Sprinkle corn flakes over biscuits. Return to oven for 10 鈥?15 minutes.
Does this sound almost like what your Mom made?
Honey Glazed Chicken
2 - 2 1/2 lbs. cut up chicken
2 T. melted butter
1 t. salt
1/4 t. pepper
8-oz. can refrigerator biscuits
1/3 c. corn flakes (slightly crushed)
Glaze:
2/3 c. honey
1/2 c. orange juice
2 T. flour
1 T. lemon juice
1 t. cinnamon
1 t.Worcestershire sauce
Preheat oven to 400掳. Place chicken in a lightly greased 13 x 9-inch dish, skin up. Brush with melted butter and sprinkle on salt and pepper. Bake for 45 - 50 minutes, or until light golden brown. In a small sauce pan, combine all glaze ingredients.
Mix well. Cook over medium heat until thickened, stirring occasionally.
Drain excess fat from cooked chicken.Move chicken to one end of the baking dish, and arrange biscuits in opposite end. Spoon glaze over chicken and biscuits. Sprinkle corn flakes over biscuits. Return to oven for 10 鈥?15 minutes.
Does anyone have a good recipe for general tso chicken. The sweeter the better.?
This is a recipe for PF Chang's Spicy Chicken, which is similar, but sooo much better! It's the favorite meal at my house!
Ingredients:
10 ounces chicken breast
Potato starch or Corn Starch
Canola oil
3 teaspoons oil back into hot wok
1 teaspoon garlic
1/4 cup green onions
1 teaspoon chili paste (I use cayenne powder instead)
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 teaspoon cornstarch
Directions:
Diced chicken breast lightly coated with potato starch
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic, green onions, chili paste, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.Does anyone have a good recipe for general tso chicken. The sweeter the better.?
This is the recipe that I have:
General Tso's Chicken
3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
- cut in half lengthwise
1 tb Chopped fresh orange peel OR
2 ts - dried citrus peel
-(soaked %26amp; coarsely chopped)
1/2 ts Roasted Sichuan peppercorns
* (finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oilDoes anyone have a good recipe for general tso chicken. The sweeter the better.?
General Tso's Chicken
By S. John Ross
It's not really a Chinese dish, but it's nevertheless one of the most popular dishes at Chinese restaurants here where I live, and elsewhere. General Tso's Chicken is very inexpensive to make, but some restaurants charge rather a lot for it, usually putting it with ';Chef's Specialities'; and the like on the menu, rather than with the ordinary chicken dishes. No fair! This is how to make it.
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup and 2 tsp cornstarch
5 dried pepper pods
1-1/2 tbsp rice vinegar
2 tbsp rice wine
3 tbsp sugar
3 tbsp soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.
Variations and Substitutions
Sherry substitutes well for the rice wine, but avoid ';cooking sherry'; if you can. Sugar in the sauce ranges from as little as a few teaspoons to a full half-cup in some recipes. Soy sauce, too, varies dramatically, rising as high as double that listed above. Nearly any sort of vinegar can be used. In some recipes, a tablespoon of soy sauce is added to the egg-and-cornstarch blend. In others, the chicken itself is marinated before being used, in either soy, wine, vinegar, or some combination of those.
Many recipes include a much lighter egg-and-cornstarch coating for the chicken (about 2 tbsp of starch and two eggs). I prefer the heavier coating; adjust to taste.
Optional Sauce Ingredients: A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of MSG, a clove or two of garlic, a couple of fresh chopped scallions or green onions, 1-2 teaspoons of Chinese chili sauce, fresh ginger, a teaspoon of hoisin sauce, the minced rind of an orange, and many other items may be added to the sauce. Any vegetal additions should be added to the oil along with the chicken (the ginger can burn easily - add it last).
Light Tso Sauce: The traditional sauce for General Tso's is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be achieved by tripling the cornstarch in the sauce and adding a half-cup of fluid. The ';fluid'; can be chicken broth, water, or even fruit juice (both orange and pineapple have been used). Cook the sauce only 'til it thickens, instead of waiting for a glaze. This version of the sauce is actually more common in the local restaurants; if you're a Tso fan, it might be what you're used to.
Just add more sugar to get it to the sweetness you want.
1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
Sauce:
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth or water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch for thickening sauce, optional
Other:
3 green onions (spring onions, scallions)
5 to 10 small dried red chilli peppers, according to taste
3 鈥?4 cups oil for deep-frying and stir-frying, as needed
PREPARATION:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediatelythis works
Ingredients:
10 ounces chicken breast
Potato starch or Corn Starch
Canola oil
3 teaspoons oil back into hot wok
1 teaspoon garlic
1/4 cup green onions
1 teaspoon chili paste (I use cayenne powder instead)
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce Chang's Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 teaspoon cornstarch
Directions:
Diced chicken breast lightly coated with potato starch
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic, green onions, chili paste, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.Does anyone have a good recipe for general tso chicken. The sweeter the better.?
This is the recipe that I have:
General Tso's Chicken
3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
- cut in half lengthwise
1 tb Chopped fresh orange peel OR
2 ts - dried citrus peel
-(soaked %26amp; coarsely chopped)
1/2 ts Roasted Sichuan peppercorns
* (finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oilDoes anyone have a good recipe for general tso chicken. The sweeter the better.?
General Tso's Chicken
By S. John Ross
It's not really a Chinese dish, but it's nevertheless one of the most popular dishes at Chinese restaurants here where I live, and elsewhere. General Tso's Chicken is very inexpensive to make, but some restaurants charge rather a lot for it, usually putting it with ';Chef's Specialities'; and the like on the menu, rather than with the ordinary chicken dishes. No fair! This is how to make it.
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup and 2 tsp cornstarch
5 dried pepper pods
1-1/2 tbsp rice vinegar
2 tbsp rice wine
3 tbsp sugar
3 tbsp soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.
Variations and Substitutions
Sherry substitutes well for the rice wine, but avoid ';cooking sherry'; if you can. Sugar in the sauce ranges from as little as a few teaspoons to a full half-cup in some recipes. Soy sauce, too, varies dramatically, rising as high as double that listed above. Nearly any sort of vinegar can be used. In some recipes, a tablespoon of soy sauce is added to the egg-and-cornstarch blend. In others, the chicken itself is marinated before being used, in either soy, wine, vinegar, or some combination of those.
Many recipes include a much lighter egg-and-cornstarch coating for the chicken (about 2 tbsp of starch and two eggs). I prefer the heavier coating; adjust to taste.
Optional Sauce Ingredients: A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of MSG, a clove or two of garlic, a couple of fresh chopped scallions or green onions, 1-2 teaspoons of Chinese chili sauce, fresh ginger, a teaspoon of hoisin sauce, the minced rind of an orange, and many other items may be added to the sauce. Any vegetal additions should be added to the oil along with the chicken (the ginger can burn easily - add it last).
Light Tso Sauce: The traditional sauce for General Tso's is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be achieved by tripling the cornstarch in the sauce and adding a half-cup of fluid. The ';fluid'; can be chicken broth, water, or even fruit juice (both orange and pineapple have been used). Cook the sauce only 'til it thickens, instead of waiting for a glaze. This version of the sauce is actually more common in the local restaurants; if you're a Tso fan, it might be what you're used to.
Just add more sugar to get it to the sweetness you want.
1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
Sauce:
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth or water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch for thickening sauce, optional
Other:
3 green onions (spring onions, scallions)
5 to 10 small dried red chilli peppers, according to taste
3 鈥?4 cups oil for deep-frying and stir-frying, as needed
PREPARATION:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately
Recipe for Buffalo Chicken Pizza?????
I've never made it before and if you have I would love to know how you put it together. Tomato sauce or not, cook the chicken on the pizza or add it after it comes out of the oven and is it good? Thanks so much!Recipe for Buffalo Chicken Pizza?????
Here ya go, just follow this recipe and you will be fine!!
1 whole boneless chicken breast
1 8-ounce package shredded cheddar cheese
1 large prepared pizza dough (can use shell or make your own..I buy already made dough)
4 tablespoons Blue Cheese dressing (approx.)
1/4 cup plus 2 tablespoons Frank's Red Hot Sauce (approx.)
1 tablespoon olive oil or vegetable oil
1 tablespoon butter
salt, pepper, garlic powder.
Preparation:
Cut chicken into cubes of about half-inch.
Season chicken with salt, pepper, garlic powder.
Heat oil and butter in pan and saute chicken until golden.
(While chicken is cooking, prepare pizza crust.)
Preheat oven to 425 degrees.
Remove pan from heat and add in 1/4 cup of Red Hot Sauce, mix well.
Mix blue cheese dressing with 2 tablespoons Red Hot Sauce.
Spread dressing/hot sauce mixture evenly on pizza crust.
Sprinkle cheddar cheese evenly over pizza crust.
Add chicken to pizza, distributing evenly.
Option: You can drizzle some hot sauce on top of the prepared pizza.
Bake for 10-15 minutes until lightly browned on the bottom and cheese is melted and starting to brown
Here ya go, just follow this recipe and you will be fine!!
1 whole boneless chicken breast
1 8-ounce package shredded cheddar cheese
1 large prepared pizza dough (can use shell or make your own..I buy already made dough)
4 tablespoons Blue Cheese dressing (approx.)
1/4 cup plus 2 tablespoons Frank's Red Hot Sauce (approx.)
1 tablespoon olive oil or vegetable oil
1 tablespoon butter
salt, pepper, garlic powder.
Preparation:
Cut chicken into cubes of about half-inch.
Season chicken with salt, pepper, garlic powder.
Heat oil and butter in pan and saute chicken until golden.
(While chicken is cooking, prepare pizza crust.)
Preheat oven to 425 degrees.
Remove pan from heat and add in 1/4 cup of Red Hot Sauce, mix well.
Mix blue cheese dressing with 2 tablespoons Red Hot Sauce.
Spread dressing/hot sauce mixture evenly on pizza crust.
Sprinkle cheddar cheese evenly over pizza crust.
Add chicken to pizza, distributing evenly.
Option: You can drizzle some hot sauce on top of the prepared pizza.
Bake for 10-15 minutes until lightly browned on the bottom and cheese is melted and starting to brown
Fried chicken recipe please?
popcorn chicken nice crispy....helpFried chicken recipe please?
Southern Fried chicken ( I love this recipe, I got it from a Paula Deen book)
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Popcorn chicken (My kids love this one)
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
I hope this helps enjoy!!!Fried chicken recipe please?
POPCORN CHICKEN
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
Here is my traditional fried chicken recipe:
1 quart buttermilk
3 T hot sauce
1 T kosher salt
1 1/2 cups flour
1 T seasoned salt
1 tsp fresh ground pepper
1/2 tsp thyme
1/2 tsp garlic powder
2 eggs
1 cup water
1 1/2 cups Panko Bread Crumbs
1/2 cup grated parmesan cheese
1 quart cannola oil
8 meaty pieces of chicken (breasts, thighs, legs)
Soak chicken in buttermilk mixture overnight. Drain. Roll in flour mixture, dip in egg wash, and roll in breadcrumb-parmesan mixture. Place on rack and let sit at room temperature for 1 hour. Heat oil in large sautee pan until it shimmers. Place 3-4 pieces in hot oil and cook until golden brown on all sides and internal temperature reaches 165 degrees. Drain on paper towels. If you are making popcorn chicken, marinate chicken breasts or boneless skinless thighs only. Cut into bite sized pieces and complete remaining steps.
Southern Fried Chicken
1 quart buttermilk, plus 2 cups
Kosher salt and freshly ground pepper
2 tablespoons hot sauce, plus 2 teaspoons cayenne pepper
2 chickens (3 to 4 pounds each), each cut up into 8 pieces
4 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
Peanut oil, (or vegetable oil) for deep-frying
In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 tablespoons of hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons cayenne in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.
2 1/2 to 3 1/2 pounds chicken pieces
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
milk
shortening or oil for frying
.
Cream Gravy
3 tablespoons drippings from frying chicken
3 tablespoons flour
2 1/2 cups milk
1/2 cup cream
salt and pepper
Preparation:
Pour all drippings from skillet into a small bowl; measure and return 3 tablespoons to the skillet and place over medium heat. Stir in flour until well blended, scraping up brown bits from bottom of skillet. Cook for 2 to 3 minutes, until bubbly. Gradually add milk and cream; boil until thickened and creamy, stirring constantly. Season with salt and pepper to taste. Serve with the chicken, along with a side vegetable and rice, fries, or potatoes.
Last night i made the MOST deliscious chicken.
Smash up some goldfish crackers to the consistancy of bread crumbs.
BreadCrumb MIX
3c Goldfish crumbs
1/2c bread crumbs
1tbs garlic powder
1tbs onion powder
MIX
Eggwash
4eggs
1/2c mustard
1/2c honey
MIX
Cut chicken into strips (or chucks for popcorn chicken)
put in eggwash, (i let mine sit about 2 minutes)
dredge through crumbs
Fry.
Crispy Fried Chicken
2 C. flour
1/2 tsp. pepper
1C. oil
3/4 C. buttermilk
1 tsp. salt
1 frying chicken, cut up; or used chicken breast, lefs, or thighs
Combine salt, flour and pepper Skin chicken; dip in buttermilk
Coat with flour mixture. Heat oil until 375*
Fry until Golden Brown.
You could try this KFC copycat recipe at this site.
Southern Fried chicken ( I love this recipe, I got it from a Paula Deen book)
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Popcorn chicken (My kids love this one)
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
I hope this helps enjoy!!!Fried chicken recipe please?
POPCORN CHICKEN
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
Here is my traditional fried chicken recipe:
1 quart buttermilk
3 T hot sauce
1 T kosher salt
1 1/2 cups flour
1 T seasoned salt
1 tsp fresh ground pepper
1/2 tsp thyme
1/2 tsp garlic powder
2 eggs
1 cup water
1 1/2 cups Panko Bread Crumbs
1/2 cup grated parmesan cheese
1 quart cannola oil
8 meaty pieces of chicken (breasts, thighs, legs)
Soak chicken in buttermilk mixture overnight. Drain. Roll in flour mixture, dip in egg wash, and roll in breadcrumb-parmesan mixture. Place on rack and let sit at room temperature for 1 hour. Heat oil in large sautee pan until it shimmers. Place 3-4 pieces in hot oil and cook until golden brown on all sides and internal temperature reaches 165 degrees. Drain on paper towels. If you are making popcorn chicken, marinate chicken breasts or boneless skinless thighs only. Cut into bite sized pieces and complete remaining steps.
Southern Fried Chicken
1 quart buttermilk, plus 2 cups
Kosher salt and freshly ground pepper
2 tablespoons hot sauce, plus 2 teaspoons cayenne pepper
2 chickens (3 to 4 pounds each), each cut up into 8 pieces
4 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
Peanut oil, (or vegetable oil) for deep-frying
In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 tablespoons of hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons cayenne in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.
2 1/2 to 3 1/2 pounds chicken pieces
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
milk
shortening or oil for frying
.
Cream Gravy
3 tablespoons drippings from frying chicken
3 tablespoons flour
2 1/2 cups milk
1/2 cup cream
salt and pepper
Preparation:
Pour all drippings from skillet into a small bowl; measure and return 3 tablespoons to the skillet and place over medium heat. Stir in flour until well blended, scraping up brown bits from bottom of skillet. Cook for 2 to 3 minutes, until bubbly. Gradually add milk and cream; boil until thickened and creamy, stirring constantly. Season with salt and pepper to taste. Serve with the chicken, along with a side vegetable and rice, fries, or potatoes.
Last night i made the MOST deliscious chicken.
Smash up some goldfish crackers to the consistancy of bread crumbs.
BreadCrumb MIX
3c Goldfish crumbs
1/2c bread crumbs
1tbs garlic powder
1tbs onion powder
MIX
Eggwash
4eggs
1/2c mustard
1/2c honey
MIX
Cut chicken into strips (or chucks for popcorn chicken)
put in eggwash, (i let mine sit about 2 minutes)
dredge through crumbs
Fry.
Crispy Fried Chicken
2 C. flour
1/2 tsp. pepper
1C. oil
3/4 C. buttermilk
1 tsp. salt
1 frying chicken, cut up; or used chicken breast, lefs, or thighs
Combine salt, flour and pepper Skin chicken; dip in buttermilk
Coat with flour mixture. Heat oil until 375*
Fry until Golden Brown.
You could try this KFC copycat recipe at this site.
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