Time 35m Yield 4 servings. Number Of Ingredients 11 Steps:
In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Mix together all the seasoning ingredients. Wash chicken pieces and pat dry with paper towel. Place flour in a paper bag and shake pieces, one at a time. Fry in heated oil until meat is cooked, turning once. Time should be 10-15 minutes.
Time 1h15m Yield 4 Number Of Ingredients 7 Steps:
Gather the ingredients. Preheat the oven to 200 F and place a rack in a large baking pan. In a medium bowl, combine the milk and eggs. Whisk to blend well. In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine. Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four. Add the dipped chicken pieces to the bag of seasoned flour. Seal the bag and shake well to coat the chicken pieces thoroughly. Remove to a plate and repeat with the remaining chicken pieces. Heat the oil in a deep, heavy skillet to 350 F. While it’s heating up, set aside a large serving plate lined with paper towels. Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once-even if they can comfortably fit-since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces. With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt. Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.
Time 15m Yield 2 cups Number Of Ingredients 12 Steps:
Combine all ingredients in a bowl. Using sparingly as this batch will do number of dishes. Dip chicken pieces in beaten eggs. Next, toss chicken pieces in bread crumbs (seasoned or unseasoned). Finally, toss chicken pieces in Seasoned Flour recipe. Pre-heat oven to 350 deg. Place chicken in a tray or cookie sheet lined with foil (shiny side down), spray with Pam or equivalent. Place chicken pieces on the tray after completing above the process. Spray chicken with Pam, turn, spray other side. Cover with foil and bake for 40 minutes for drums, chicken breasts (bone-in), thighs etc. For wings and chicken fried chicken, follow the above procedure but reduce cooking time to about 15 minutes. Remove foil cover and put chicken back in the oven for the same amount of time. (cut time back by 25% if using a convection oven). Chicken should be nicely browned, crispy and moist.
Time 6h55m Yield 8 servings Number Of Ingredients 11 Steps:
Mix parsley, lemon pepper, garlic salt, rosemary, seasoning salt and chili powder in a bowl. Mix them into the flour thoroughly. Place half the seasoned flour in a bowl and mix the eggs and milk together in another bowl. Dip the chicken into the flour, coating it entirely, then shake off the excess seasoning and put it into the egg mixture. Coat completely, then dip it into the flour again (adding more flour in 1-cup increments, if needed). Place the chicken on a plastic wrap lined 13-by-9-inch pan, putting more plastic wrap between the layers. Cover with plastic wrap and refrigerate for 6 hours; store the remaining seasoned flour in an airtight container. Heat the oil in a medium to large pot to 350 degrees F. Dip the chicken in the seasoned flour one more time. Fry the chicken, in batches, until it reaches an internal temperature of 165 degrees F, about 8 minutes.
Time 2h45m Yield 4 servings Number Of Ingredients 16 Steps:
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature. Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.
Yield Makes about 3 tablespoons Number Of Ingredients 7 Steps:
Mix all ingredients in a medium bowl until well combined.
Time 30m Yield 12 servings. Number Of Ingredients 7 Steps:
In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.
Yield 8 servings Number Of Ingredients 16 Steps:
Beat the eggs into the buttermilk. Add the chicken pieces to the buttermilk mixture and chill for an hour. In a large mixing bowl, mix the flour with all the herbs and spices. Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess. Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat. Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown. Transfer to a paper towel-lined plate. Enjoy!
Time 6h45m Yield 4 Number Of Ingredients 19 Steps:
Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes. Turn chicken pieces and cook for another 10-15 minutes. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Time 1h Yield 12 Number Of Ingredients 7 Steps:
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. Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C). 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.
Yield Serves 4 Number Of Ingredients 16 Steps:
Make chicken: Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray. Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place. Make gravy: Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.
