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Crispy Chicken Recipes

Updated on July 3, 2016

Extra Crispy Spicy Fried Chicken

Ingredients

Meat

  • 1 (1 to 2 1/2-pound) chicken

Refrigerated

  • 3 Eggs

Condiments

  • 1 cup Red pepper sauce, hot

Baking & Spices

  • 4 cups All-purpose flour
  • 3 tsp Cayenne pepper
  • 1 tsp Kosher salt
  • 2 tsp Paprika
  • 2 tsp Pepper
  • 1 Salt

Oils & Vinegars

  • 1 Peanut oil

Dairy

  • 1 qt Buttermilk

Liquids

  • 1/3 cup Water

Instructions

  1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
  2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
  3. In a large gallon freezer bag, mix flour, salt, pepper, paprika, and cayenne.
  4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
  5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
  6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again. Place in the refrigerator, on a rack with a cookie sheet underneath, for 30 minutes. This helps the flour stick to the chicken.
  7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

Extra Crispy Spicy Fried Chicken
Extra Crispy Spicy Fried Chicken

Oven Fried Chicken

Ingredients

Meat

  • 4 Chicken breasts, boneless skinless

Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Paprika
  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 1 tbsp Seasoning salt

Dairy

  • 5 tbsp Butter

INSTRUCTIONS

  1. Preheat oven to 400 F°. Place butter on a large baking sheet and place in the oven to melt. Once butter is melted remove from oven.
  2. Add flour, seasoning salt, salt , pepper and paprika in a large ziploc bag. Add 3 pieces of chicken at a time and shake to coat.
  3. Place coated chicken strips on the baking sheet, leaving a space between each strip. Bake 10 to 12 minutes, flip chicken with a pair of tongs, then bake another 10 to 12 minutes or until inside is cooked through.
  4. Serve immediately and enjoy!

Oven Fried Chicken
Oven Fried Chicken

Crispy Garlic Chicken

Serves 4

Ingredients

Meat

  • 1 lb Chicken breasts, boneless skinless

Produce

  • 3 cloves Garlic

Refrigerated

  • 3 Eggs

Condiments

  • 2 tbsp Barbecue sauce
  • 1 tsp Fish sauce
  • 6 tbsp Honey
  • 2 tbsp Soy sauce

Baking & Spices

  • 1/2 cup Flour

Oils & Vinegars

  • 1 Oil
  • 1 tsp White wine vinegar

Bread & Baked Goods

  • 1/2 cup Breadcrumbs

Liquids

  • 1/2 cup Water

Instructions

To Make the Sauce

1. Add all sauce ingredients to a small saucepan and bring to a boil. Reduce the heat and simmer until starting to thicken. Set aside until all the chicken is done.

To Make the Chicken

1. Pat the chicken dry.

2. To a shallow dish add the flour. Whisk the eggs together in a second dish and put the breadcrumbs into a third. To bread the chicken coat it first with flour, then with eggs and finally with breadcrumbs.

3. Heat a nonstick frying pan over medium high heat. Add oil and cook the chicken in batches for 6­8 minutes or until golden and crispy on the outside and cooked through on the inside.

To Assemble

1. Add all the cooked chicken into the pan and pour the sauce over it. Toss until everything is coated and the sauce has thickened to a syrupy consistency.


Crispy Garlic Chicken
Crispy Garlic Chicken

Crispy Chicken

Ingredients

Meat

  • 3 Chicken breasts, large
  • 1 tsp Chicken bullion granules
  • 1 can Cream of chicken

Produce

  • 1/4 tsp Garlic, granulated
  • 1/2 tsp Oregano

Canned Goods

  • 1 cup Chicken broth

Pasta & Grains

  • 1 12 oz package Farfalle noodles

Baking & Spices

  • 3/4 cup Flour
  • 1 tsp Italian seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Seasoned salt

Oils & Vinegars

  • 6 tbsp Olive oil

Bread & Baked Goods

  • 2 cups Panko bread crumbs

Dairy

  • 1 tbsp Butter
  • 8 oz Cream cheese
  • 1 cup Milk

Instructions

  1. Combine ½ tsp salt and ¾ cup flour in a bowl/pie pan (we use the pie pan because it's easy for dipping the breasts in) and set aside.
  2. Prepare for the breading process by putting the crumbs, flour and milk each into their separate bowls or pie/bread pans. Set aside.
  3. Place chicken in a gallon sized ziplock bag. Pound the chicken flat with a meat mallet. Remove chicken and slice each breast in half.
  4. Dip your chicken in the flour, covering all sides. Lay onto a small cookie sheet and set in freezer for about 5 minutes.
  5. Start cooking your pasta according to box directions.
  6. Place oil in skillet on medium heat.
  7. Remove chicken from the freezer and place into the bowl/pie pan of milk and then into the crumbs. Carefully add chicken to the oil and cook on both sides until golden brown (about 3-5 minutes each). Add more olive oil as needed.
  8. Reduce heat and cover pan. Let the chicken cook through for an additional 5-7 minutes, being careful not to burn bottoms.
  9. When your chicken has been cooked through, remove from heat, and cover with tin foil.
  10. In a small bowl, microwave 8 oz of cream cheese for 30 seconds. Add italian seasoning, garlic, oregano, salt and bullion and stir to combine.
  11. In your skillet, melt 1 TB butter. Add 1 can of cream of chicken, chicken broth, milk and seasoned cream cheese. Whisk over medium heat until it starts to bubble. Let cook for about 2 minutes. Pour noodles into sauce and mix until well coated.
  12. Cut your chicken into strips and place over your cooked pasta and sauce.

Crispy Chicken
Crispy Chicken

Crispy Cheddar Chicken

Meat

  • 4 Chicken breasts, large

Produce

  • 1 tsp Parsley, dried

Canned Goods

  • 1 10 ounce can Cream of chicken soup

Baking & Spices

  • 1/8 tsp Pepper
  • 1/4 tsp Salt

Snacks

  • 2 sleeves Ritz crackers

Dairy

  • 2 tbsp Butter
  • 3 cup Cheddar cheese, grated
  • 1/2 cup Milk
  • 2 tbsp Sour cream

Crispy Cheddar Chicken
Crispy Cheddar Chicken

Bang Bang Chicken

30 mins to make, serves 4

Ingredients

Meat

  • 1 lb Chicken breasts, boneless skinless
  • 2 tsp Frank's hot sauce

Refrigerated

  • 1 Egg, large

Condiments

  • 2 tbsp Chili sauce, sweet
  • 1 tbsp Honey
  • 1 tbsp Hot sauce
  • 1/4 cup Mayonnaise

Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 Kosher salt and freshly ground black pepper

Oils & Vinegars

  • 1/2 cup Vegetable oil

Bread & Baked Goods

  • 1 cup Panko

Dairy

  • 1 cup Buttermilk

Instructions

  • To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.
  • Heat vegetable oil in a large skillet over medium high heat.
  • In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
  • Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
  • Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately, drizzled with sweet chili sauce.

Chicken-Fried Chicken With Cream Gravy

Serves 4

Ingredients

Meat

  • 4 Chicken thighs, boneless skinless

Produce

  • 2 medium cloves Garlic
  • 2 tsp Garlic powder
  • 1 Onion, finely chopped (about 3/4 cup), small
  • 2 tsp Oregano, dried

Refrigerated

  • 1 Egg, large

Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Black pepper, freshly ground
  • 1/2 tsp Cayenne pepper
  • 1/2 cup Cornstarch
  • 1 5/8 cups Flour
  • 1 2/3 tbsp Kosher salt
  • 1 Kosher salt and freshly ground black pepper
  • 2 tbsp Paprika

Oils & Vinegars

  • 4 cups Vegetable shortening or peanut oil

Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Buttermilk
  • 3/4 cup Heavy cream
  • 1 cup Whole milk

DIRECTIONS

  1. 1.

    For the Chicken: Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork.

  2. 2.

    One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper-lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately 1/4 inch thick.

  3. 3.

    Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.

  4. 4.

    For the Gravy: When ready to fry the chicken, make the gravy: Heat the butter in a 10-inch heavy-bottomed nonstick skillet over medium-high until foamy. Add the onion and cook until softened, about 4 minutes (lower the heat if the butter starts to brown). Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until fully absorbed, about 1 minute. Add the milk in a thin stream, whisking constantly. Add the cream, whisking, and bring to a simmer, whisking constantly. Simmer, whisking, until thickened, about 3 minutes. Season to taste with salt and plenty of pepper. Keep warm while you fry the chicken.

  5. 5.

    Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove the chicken from the bag, allowing the excess buttermilk to drip off. Drop the chicken into the flour mixture and toss and flip until thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Shake the chicken over the bowl to remove excess flour, then transfer to a large plate.

  6. 6.

    Adjust an oven rack to the middle position and preheat the oven to 175°F. Heat the shortening or oil to 425°F in a wok or 12-inch cast iron skillet over medium-high heat, about 6 minutes. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.

  7. 7.

    Carefully lower 2 pieces of chicken into the pan. Adjust the heat to maintain the temperature at 325°F for the duration of cooking. Fry the chicken pieces without moving them for 2 minutes. Carefully agitate the chicken with a wire-mesh spider or tongs, making sure not to knock off any breading, and cook until the bottom is a deep golden brown, about 3 minutes. Carefully flip the chicken and continue to cook until the second side is golden brown, about 2 minutes longer.

  8. 8.

    Transfer the chicken to a paper towel–lined plate to drain for 30 seconds, flipping once, then transfer to a wire rack set on a rimmed baking sheet and transfer to the oven to keep warm. Repeat with the remaining 2 pieces of chicken. Serve with the cream gravy.

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