Easy fried chicken batter recipe - Dinner recipes

Author: Don Redden  

Make your own at home using a cut up fryer chicken (or a whole chicken broken down into parts) to enjoy fried chicken at its most flavorful. Fried chicken is a favorite family meal for many occasions.

Simple Fried Chicken

Simple Fried Chicken
Fried chicken is a favorite family meal for many occasions. Make your own at home using a cut up fryer chicken (or a whole chicken broken down into parts) to enjoy fried chicken at its most flavorful. This is a simple, traditional recipe to make fried chicken using either a stove top or a deep fryer. If you'd like, please feel free to add more seasonings to your taste. Let us know what your favorite seasoning mix for fried chicken is in the comments below and maybe we'll add up your recipe to the site. Enjoy!
Provided by: Nick
Total time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 1 Chicken (fryer chicken either purchased cut up (recommended) or purchased whole and broken down into pieces)
  • 3 Egg
  • 2 cup Flour
  • 1 Tbsp Kosher Salt
  • 2 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • Vegetable Oil
How to cook:
  1. In a large bowl, beat the eggs. In another bowl, combine the salt, pepper, garlic powder and paprika to make a seasoned salt. Add the flour to a third bowl.
  2. Prepare the chicken by first seasoning each piece of chicken to your taste with the seasoned salt. Then dip each piece in the egg and drag through flour until coated well.
  3. Fill a large pot or deep fryer half full with oil and heat to 350°F. Place the chicken parts in and fry until dark and crisp. The thighs and legs will take longer to cook – about 15 minutes – than the breast and wings, which will take about 10 minutes.
  4. Remove from heat, let sit for 5 minutes to cool and enjoy!
Notes: Skillet-Fried Chicken, Preparation · In shallow dish, mix flour, paprika, salt and pepper. · In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. · Simmer uncovered

Quick and Easy Fried Chicken Recipe

Crispy Fried Chicken Recipe | Quick and Easy Fried Chicken RecipeLearn how to make Duration: 9:32

Skillet-Fried Chicken

Skillet-Fried Chicken
No need for a deep fryer with this chicken recipe! A couple of pantry staples are all it takes to make this juicy, crispy skillet-fried chicken. If you love comfort food, this skillet-fried chicken recipe should be your go-to: ready in under an hour, and prepped in 10 minutes, it couldn’t be easier.
Provided by: General Mills
Total time: 45 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 6
Ingredients:
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3- to 3 1/2-lb cut-up whole chicken
  • Vegetable oil
Nutrition:
  • Serving Size: 1 Serving
How to cook:
  1. Preparation
  2. In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
  3. In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown on all sides; reduce heat to low. Turn chicken skin sides up.
  4. Simmer uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).
  5. Kitchen Tips
  6. Lighten it up: For 11 grams of fat and 250 calories per serving, remove skin from chicken before cooking. Use only 2 tablespoons oil in step 2.
  7. To make Buttermilk Fried Chicken: Increase flour to 1 cup. Dip chicken into 1 cup buttermilk before coating with flour mixture.
  8. Use medium-high heat to brown chicken. For the best browning, the skillet should be hot when you add the chicken. Let the chicken cook on one side without turning. When it is properly browned, it should release from the pan without sticking so the other side can be cooked.
  9. Cut into chicken pieces to make sure that juices run clear and are no longer pink.
  10. • Look for tightly wrapped packages without tears, holes or leaks and with little or no liquid. • Check for a fresh odor. If it doesn’t smell right, don’t buy it. • Choose cold packages and stay away from those stacked above the top of the meat case, which may not be cold enough. • Don’t buy any packages if the sell-by date has already passed. • Whole birds and cut-up pieces should be plump and meaty with smooth, moist-looking skin and no traces of feathers. • Boneless skinless products should look plump and moist. • Chicken skin color can vary from yellow to white and doesn’t indicate quality; turkey skin should be cream-colored. • Cut ends of the bones should be pink to red in color. • Place packages in plastic bags so juices don’t drop and contaminate other foods. • Place poultry in refrigerator as soon as you get home. If you’re shopping on a hot day or will be longer than 30 minutes, store it in an ice-packed cooler.
  11. • Poultry packaged in clear, sealed plastic wrap on a plastic tray doesn’t need to be repackaged. • Poultry wrapped in butcher paper should be repackaged in plastic wrap, foil or resealable plastic freezer bags. • Store in the meat compartment or coldest part of refrigerator, or freeze as soon as possible. • Cook or freeze poultry within 2 days of the sell-by date. • If the poultry is uncooked poultry, whole or in parts, you can store it in a refrigerator (36° to 40°F) for 1-2 days or in the freezer (0°F or colder) for 12 months (whole chicken); 9 months (chicken pieces). • If the poultry is uncooked ground poultry, you can store it in a refrigerator (36° to 40°F) for 1-2 days or in the freezer (0°F or colder) for 3-4 months. • If the poultry is cooked poultry, you can store it in a refrigerator (36° to 40°F) for 2 days or in the freezer (0°F or colder) for 4 months.
Notes: Simple Fried Chicken Breasts Recipe, Ingredients · 6 boneless or bone-in chicken breasts · 1/2 teaspoon salt, plus more to taste · 1/2 teaspoon freshly ground black pepper, plus more Cook: 24 minsPrep: 15 mins

Real Simple Fried Chicken

Real Simple Fried Chicken
Real Simple Fried Chicken - My simplest and most authentic southern recipe for real southern fried chicken. Quick and easy for a family dinner or special occasion.
Provided by: Lana Stuart
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Southern, Vintage
Number of ingredients: 5
Ingredients:
  • 1 frying chicken (cut up)
  • salt
  • pepper
  • 1 ½ cups self-rising flour
  • Peanut oil
Nutrition:
  • Serving Size: 1 serving
  • Calories: 526 kcal
  • Carbohydrate: 11 g
  • Protein: 37 g
  • Fat: 36 g
  • Saturated Fat: 9 g
  • Cholesterol: 143 mg
  • Sodium: 134 mg
  • Fiber: 1 g
  • Trans Fat: 1 g
  • Sugar: 1 g
How to cook:
  1. Place the chicken pieces in a single layer in a shallow pan.
  2. Liberally salt and pepper the chicken on both sides.
  3. Sprinkle flour over the chicken in the pan. Toss the chicken until well coated with flour.
  4. Meanwhile, heat the peanut oil in a large iron skillet.
  5. Place the chicken pieces skin side down in the hot oil.
  6. Cook for approximately 10 minutes or until the skin is pale golden brown.
  7. Turn the chicken over and cook for 10 minutes on the second side.
  8. Turn chicken pieces once more and reduce the heat to medium low.
  9. Cover and cook for approximately 10-15 minutes or until the chicken is cooked through.
  10. Remove cooked chicken to a paper towel lined plate or a rack set in a baking pan and allow it to drain for about 5 minutes.
Notes: Grandma's Fried Chicken Recipe, Ingredients ; 8 pieces chicken breasts split down the middle ; 2 teaspoons garlic powder ; 1 ½ teaspoon seasoned salt ; 1 ½ teaspoon black pepper ; 1

Easy Fried Chicken

Easy Fried Chicken
Provided by: CJ
Yields: 6 servings
Number of ingredients: 17
Ingredients:
  • 3 lb drumsticks or thighs
  • 4 cups whole milk (can sub with water)
  • 1/4 cup salt
  • 8 cloves garlic
  • 2 tbsp black peppercorns
  • 3 bay leaves
  • 2 cups flour
  • 2 cups cornstarch
  • 2 tbsp kosher salt
  • 1/2 tbsp white pepper
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tbsp cayenne pepper
  • 1 tbsp baking powder
  • 1 cup seasoning mix
  • 1 cup water (cold)
How to cook:
  1. Pierce chicken carefully with a knife and brine with whole milk (or water), salt, garlic, black peppercorns, and bay leaves. Brine for 2-3 hours or overnight for best results.
  2. In a large mixing bowl, combine flour, cornstarch, kosher salt, white pepper, black pepper, garlic powder, onion powder, cayenne pepper and baking powder and whisk until combined.
  3. Take 1 cup of your seasoning mix and combine in a separate bowl with cold water and mix until smooth.
  4. Remove the chicken from the brine and spoon a few tablespoons of brine into the seasoning mix and rub together with your hands to create small clumps. These craggily bits will add extra texture to the chicken.
  5. Dip each piece of chicken in the wet batter and let any excess drip off. Immediately dredge in seasoning mix and press the mix into the chicken until completely coated. Let rest on a baking sheet while you heat up your oil.
  6. In a large cast iron pan, dutch oven, or heavy bottomed pan/wok, fry chicken at 350F for 8-12 minutes (depending on size of the chicken) until the internal temperature reads 165F.
Notes: Skillet-Fried Chicken Recipe, Steps · 1. In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. · 2. In 12-inch nonstick skillet, heat oil (1/4 inch) over
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