fried chicken recipe

If you like it spicy, you'll love this recipe for Nashville Hot Chicken from Delish.com.

Nashville Hot Chicken

bone-in skin-on chicken breasts, wings, and thighs

Kosher salt

black pepper

c. whole milk or buttermilk

eggs

hot sauce

c. all-purpose flour

paprika

cayenne pepper

c. vegetable oil,

brown sugar

garlic powder

chili powder

kosher salt

Great recipe and combination of spices. Very hot but manageable for the adults with pickles and ranch on the side. I served with sweet potato pancakes and syrup, weird combo but it works.

This was SO delicious ! 
l only used the oil recipe as i made a keto version . I substituted swerve brown sugar replacement  in place of regular brown sugar . Next time i am making the whole recipe .

Taste was amazing and skin came out great, but the cooking time listed was way too short for bone-in chicken Or my chicken was too thick and the temperature of the oil was a bit too hot, mine were undercooked And needed to be finished in the oven.

I love hot chicken, this is a fantastic recipe.

This was amazing and so easy.  Couldn't believe how spot on it was to some of my favorites.

The double dipping , flour, egg, batter  just wasted  the first dip. But the oil , 4thumbs up, I put less cayenne than required,  this was delicious. Spicy + sweet= fantastic

If you’ve ever tried Korean fried chicken you’ll understand its instant appeal: super crispy chicken bathed in a sauce spiked with gochujang, Korea’s famous spice paste. In this recipe, nuggets of chicken thigh meat are unashamedly made crunchy by being baked in the oven with crushed cornflakes. It’s a crispy chicken tip that works beautifully. Serve this up for dinner or save it for a lunch box – either way it’s a treat of a meal. Or, add some heat to your next roast dinner with this Korean-spiced roast chicken and kimchi rice recipe. For more of Donal&#8217;s recipes, visit donalskehan.com. &nbsp;

Korean fried chicken bowls

For the chicken

buttermilk

free-range skinless, boneless chicken thighs, cut into bite-size pieces

cornflakes

plain flour

tsp chilli powder

Sunflower oil spray

For the sauce

garlic cloves, finely grated

tbsp light soy sauce

gochujang (Korean chili paste, available from larger supermarkets)

tbsp rice vinegar

tbsp toasted sesame oil

dark brown sugar

For the bowls

sticky rice, cooked

½ red cabbage, thinly sliced

radishes, thickly sliced

spring onions, thinly sliced

sesame seeds

coriander leaves

You’ll also need

Baking sheet lined with compostable baking paper

In a large bowl, mix the buttermilk with a generous pinch of salt and ground black pepper. Add the chicken and marinate for at least 30 minutes. Set aside.

Pour the cornflakes into the freezer bag and, with a rolling pin, crush them to a coarse powder. Add the flour, chilli and garlic to the bag with some seasoning, then seal the bag and shake it until all the ingredients are well combined.

Pour the dry mixture into a large, wide shallow bowl. Using tongs, lift the chicken pieces out of the buttermilk marinade one by one (shaking off any excess), then toss gently in the dry mixture until coated on all sides.

Heat the oven to 200°C/180°C fan/gas 6. Arrange the chicken on the prepared baking sheet and lightly spritz with sunflower oil. Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure the pieces are golden on all sides.

While the chicken cooks, prepare the sauce. Put all the ingredients in a saucepan and whisk together, then bring to a low simmer over a medium heat, cooking until the sugar has just dissolved – about 3 minutes. Set aside.

When the chicken is cooked, brush the pieces with the sauce, then assemble in serving bowls with the sticky rice, cabbage, radishes, spring onions, sesame seeds and plenty of coriander leaves. Drizzle over more of the spicy sauce and serve the remainder alongside.

This Buttermilk Fried Chicken recipe is packed with all the tips you need to make EXTRA crispy fried chicken. Once you give this a go, you won&#039;t have it any other way!

Buttermilk Fried Chicken

/ 1litre Vegetable Oil,

/ 500 milliliters Buttermilk

tsp EACH: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt

Plain/All Purpose Flour

Paprika

tsp EACH: Oregano, Baking Powder

Salt,

tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper, Black Pepper

In a bowl, combine the wet mix with your chicken, ensuring it&#039;s fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp (important - frying cold chicken causes it to seize up and go chewy).

Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a shallow bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken, this will give you those &#039;flaky&#039; parts which make the chicken extra crispy. The more craggy/flaky the chicken is the crunchier it&#039;ll be. Place on a wire rack and repeat with the remaining chicken.

Heat up enough oil to comfortably cover the depth of your largest piece of chicken. Drop a piece of mixture in, if it slowly sizzles to the top you&#039;re good to go. You want the oil to be approx 175C/350F - 180C/356F. The temp will drop when the chicken hits the oil, and that&#039;s okay, just try to maintain a heat of around 320F/160C. A medium heat should obtain this.

In batches of 3 (4 max) gently place your chicken in the oil, making sure you add the same cuts at the same time so they cook at an even rate (thighs, drums, wings). Deep fry for 6-8mins on each side or until deep golden and white through the centre (see notes). Don&#039;t move the chicken for the first couple of mins, you need the batter to attach to the chicken. Timings will depend on the size of the chicken pieces, how many there are and heat retention, so just be vigilant. Bring heat back to 175C/350F - 180C/356F between each batch.

Place each piece on a wire rack with paper towels underneath when finished and sprinkle with salt to draw out the last bit of moisture and bring out the seasoning. The chicken should be piping hot with the juices running clear. In all circumstances the chicken internal temp 165F/75C (take into consideration it continues cooking slightly once out the oil).

Fried Chicken is not only a Southern Classic, it&#x27;s an American Classic! There&#x27;s nothing better than a platter full of tender juicy, extra crispy, Fried Chicken!

Easy Crispy Fried Chicken Recipe

chicken pieces, 4 legs, 4 wings, and 4 thighs (5.5 pounds)

Cups Buttermilk (1 quart)

Cup Franks Buffalo Sauce

Tablespoon Tony's Creole Seasoning

All-purpose flour

Creole Seasoning

cayenne pepper (Optional)

Tablespoons Paprika

onion powder

mustard

baking soda

Dry Parsley flakes

Rinse and pat dry chicken pieces. Cut off...

Rinse and pat dry chicken pieces. Cut off any excess skin.

In a large bowl add buttermilk, buffalo sauce,...

In a large bowl add buttermilk, buffalo sauce, and Creole seasoning. Mix until well combined. Add chicken pieces. Cover and chill for at least 4 hours, up to 24 hours.

When ready to fry, remove chicken from refrigerator.

In a large dutch oven, add oil (1-1/2...

In a large dutch oven, add oil (1-1/2 quarts), and heat over medium-high heat to 350°. (Watch oil temperature during frying)

In a large bowl add flour, paprika, black...

In a large bowl add flour, paprika, black pepper, onion powder, garlic powder, mustard, Creole seasoning, baking powder, and optional cayenne pepper if desired hot and spicy! (Omit cayenne for a milder fried chicken.) Mix dry ingredients until well combined.

Using tongs remove the chicken pieces from the...

Using tongs remove the chicken pieces from the buttermilk bath, allowing some of the excess to drain off. Place the chicken pieces in the flour dredge, one by one, making sure chicken is well coated.

Carefully place 3-4 pieces of chicken in hot...

Carefully place 3-4 pieces of chicken in hot oil. Fry each piece a total of 12-14 minutes. 6-7 minutes per side. Turn chicken with clean tongs half-way through cooking. Internal temperature of cooked chicken should be 165°.

Place fried chicken on paper towel lined platter....

Place fried chicken on paper towel lined platter. Continuing cooking chicken until all the pieces have been fried.

Our twist on a Sri Lankan staple. Lightly-spiced, succulent chicken makes the perfect partner to hoppers - rice pancakes - served with a silky smooth coconut onion gravy

Sri Lankan fried chicken & hoppers

coconut milk

garlic

ginger

cardamom pods

white pepper

chicken

rice flour

½ tsp fast-action dried yeast

½ tsp golden caster sugar

rapeseed oil

oil oil

gram flour

cornflour

quick-cook polenta

desiccated coconut

smoked paprika

onion

green chilli

½ tsp ground turmeric

½ tsp ground fenugreek seeds

tsp fish sauce

cane brown sugar

bag baby leaf spinach

juice of 1 lime

onions

red chillies

tsp smoked paprika

lime juice

To prepare the chicken, tip the coconut milk into a jug and stir in the garlic, spices and 1 tsp salt. Put the chicken in a plastic container or roasting tin and pour over the brine mix to cover. Cover with cling film and chill for 24 hrs.

For the hoppers, put the rice flour in a large bowl. In a jug, combine 125ml water with the yeast and sugar, and leave for about 8 mins until you see some foaming. Pour in the coconut milk and whisk the wet ingredients into the rice flour to make a smooth batter, slightly thinner than pancake batter. Season, cover and allow to ferment overnight in the fridge.

To make the kiri hodi, put all the ingredients (except the coconut milk, lime juice and spinach) in a heavy-based saucepan. Add 1 tbsp water and simmer over a low heat for 5 mins or until the onion softens. Pour in the coconut milk and cook for a further 1-2 mins (do not boil). Tip in the spinach, stir until wilted, then remove from the heat. Season to taste with salt and add the lime juice.

To make the sambol, use a pestle and mortar or mini processor to grind the onions with the chillies, a big pinch of salt and smoked paprika, to form a coarse paste. Season with lime juice and more salt, if needed.

To cook, remove the chicken and hoppers mix from the fridge for about 1 hr so they come to room temperature. To cook the chicken, heat the oil in a deep-fat fryer or saucepan until it reaches 180C on a cooking thermometer. To make the fried chicken coating, combine all the ingredients with 1/4 tsp salt in a bowl. Piece by piece, remove the chicken from its brine, allow the excess to drip off, then dredge it in the coating. Shake off the excess and fry in the oil for 6-8 mins until cooked through. Drain on kitchen paper, then rest in a low oven while you make the hoppers.

Make the hoppers. Whisk your hoppers base to remove any lumps. Add a splash more water to thin it if needed. Heat a non-stick frying pan, a hopper pan or small high-sided wok and brush on some rapeseed oil with kitchen paper. Add a ladle of mix to the pan and immediately swirl it around and up the edges to create a bowl-shaped pancake. Cook for 1 min, then add an egg and cover with a lid. Cook for 2-3 mins more until the egg is cooked and the edges are starting to brown. Repeat with the remaining batter and eggs. Serve the hoppers with the chicken, sambol and kiri hodi.

Fried to golden perfection, this homemade Fried Chicken is so crispy, flavorful, and juicy! Made with pantry staples, you&#039;ll have this recipe ready in no time.

Fried Chicken

chicken (4-

whole buttermilk ((960 milliliters))

hot sauce (optional)

salt

Peanut or vegetable oil (for frying)

all-purpose flour ((360 grams))

cornstarch ((80 grams))

cayenne pepper (optional)

In a large bowl or ziptop bag, combine chicken pieces, buttermilk, hot sauce, and salt. Toss to combine. Cover or seal and let stand for 30 minutes, or for juicier chicken refrigerate for several hours or overnight.

Brined Chicken:

When ready to fry, fill a Dutch oven with 3 inches of peanut oil. Place a candy or deep-fry thermometer in the oil and place over medium heat until it reaches 340F. Place a wire rack inside a rimmed baking sheet.

While the oil is heating, in a shallow dish, whisk together flour, cornstarch, onion powder, salt, black pepper, and cayenne.

Remove chicken pieces from brine, and shake off excess buttermilk. Dredge in the flour mixture, making sure each piece is well coated. Place on plate or baking sheet. Let dredge pieces rest until oil is ready. (For an extra crunchy crust, lightly coat chicken again in the dredge when ready to fry.)

Working in batches, carefully place chicken in the hot oil. Fry until golden brown and they register 165F on a meat thermometer when inserted into the thickest portion, about 7 minutes for wings, 12 minutes for drumsticks and thighs, and 15 minutes for breast pieces. Remove from the oil and let drain on the wire rack. Serve hot.

Dredge and Frying:

https://www.youtube.com/watch?v=wzWnY9uzPe8

Juicy, tender, and packed with flavor, this Fried Chicken recipe is going to be the only one you need! Soaked in buttermilk, then coated with seasoned flour and fried to golden perfection, these fried chicken pieces are so crispy and tasty. Once you make homemade fried chicken, you’re not going to want to go back to take-out!

RECIPE: https://preppykitchen.com/fried-chicken/

There is nothing better than biting into a crunchy piece of freshly fried chicken. This is my go-to recipe, and once you’ve tried it, you’ll know why. The skin is so crispy and flavorful, while the meat is moist and juicy. All you need are a few everyday ingredients to make crispy chicken, and you probably already have all the ingredients at home. It’s a recipe that the whole family will love, hands down!

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How to Make Crispy Fried Chicken | Preppy Kitchen

This is the best fried chicken I&#39;ve ever had. Tweaked from world-renowned chef Thomas Keller, it has a moist and flavorful interior and a crisp breading that&#39;s robustly crunchy and feathered.

water

lemon (sliced)

bay leaves

tbsp black peppercorns

flat leaf parsley

rosemary

tbsp honey

garlic (smashed)

all-purpose flour

tsp pepper

red potato salad

coleslaw

cornbread

Place all the chicken brine ingredients in a pot and bring to a boil.

Boil the brine for 1 minute, until the salt dissolves, then chill it completely.  If you’re in a hurry, you can place the mixture in a bowl and set that in an ice bath. Otherwise, let it chill to room temperature, then place it in the fridge.

Once the mixture is chilled, place the chicken in the brine for 8 hours. Try not to go beyond 8 hours or the chicken will get too salty. 

Discard the brine and pat the chicken very dry with paper towels.  Let the chicken sit at room temperature for 1 hour while you prep the other ingredients.

Mix the flour with the garlic powder, onion powder, paprika, cayenne, salt, and pepper. Split this between two bowls. Place the buttermilk in a third bowl, and set it in between the two spiced flour bowls.

Using either a dedicated deep fryer or a heavy-bottomed pot at least 10&quot; wide and checking the temperature with a thermometer, add enough tallow to come a few inches up the pot. Preheat the temperature to 320F.

In the meantime, bread the drumsticks and thighs by dipping each piece into the flour mixture, shaking off the excess, then the buttermilk, shaking off the excess, then the flour mixture again. 

Fry the drumsticks and thighs for 10 minutes, until golden brown and 170F inside, then drain on paper towels.

Raise the fryer heat to 340F. Dip the wings and breasts into the flour, shake off the excess, then the buttermilk, shake off the excess, then the flour again. 

Fry the wings and breasts for 6 to 7 minutes, until golden brown and cooked to 160F, then drain on paper towels. Enjoy!

Easy Fried Chicken Recipe without buttermilk is an absolutely delicious dinner idea that everyone in your family is sure to love!

Crispy Fried Chicken

chicken pieces

canola or vegetable oil,

ketchup

soy sauce

cornstarch

turmeric powder

chili powder (optional

water (for dipping chicken in)

In a large size bowl, whisk together the ketchup, soy sauce, garlic powder, paprika, salt, and pepper.

Then, place your chicken pieces in the large bowl with the marinade, turning to coat the pieces well.

Next, cover the bowl and let the chicken marinate in the fridge for at least 1 hour.

Marinade instructions

Heat 3 inches of oil in a Dutch oven over medium-high heat (you want it to be about 350 degrees F).

Fill a medium size bowl with water, set aside.

In a large shallow dish (like a pie plate) combine the flour, cornstarch, paprika, turmeric, salt, and chili powder(if desired).

Next, place each piece of chicken in the flour mixture, turning to coat well.

After that, dip the pieces into the bowl of water, one at a time, and then re-roll them in the flour mixture for a second round of coating Make sure to cover the chicken well, you won&#39;t regret it!

Proceed to place the coated chicken in the heated frying pan. Fry the chicken in small batches for 5-7 minutes on each side, until the juices run clear and the internal temperature reaches 165degrees F.

Let the chicken cool on paper towels for several minutes before serving. Enjoy!

Dredging coat instructions

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661967895/iFr3Rd21H.mp4

Fried Chicken Recipe made without buttermilk! Our Crispy Fried Chicken has a quick marinade & a double coat of batter for an extra crispy texture!

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Top Tags

Nashville Hot Chicken

Korean fried chicken bowls

Buttermilk Fried Chicken

Easy Crispy Fried Chicken Recipe

Sri Lankan fried chicken & hoppers

Fried Chicken

Buttermilk Fried Chicken

Crispy Fried Chicken

My Ultimate Super Crispy Fried Chic...

Dad's Lemon Chicken: A Chinese Chef...

McDonald's McSpicy Chicken Burger R...

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