Tag: fried chicken

Cajun-Brined Fried Chicken Recipe

If you’re looking for a delicious, easy-to-make recipe that’s guaranteed to get you in the summertime mood, then look no further than this impressive recipe for cajun-brined fried chicken from Louisiana Cookin’.

Fried chicken is a staple of American cooking, and it’s sound reasoning to expect that every  Cajun chef should have a recipe for a spicy fried chicken dinner in their back pocket. Now, while frying chicken might appear to be deceptively easy to make, it can also be extremely easy to screw up, as using the wrong brine can leave your fried chicken found wanting.

Luckily, this recipe’s reliance on cajun-brining your chicken for at least 8 hours but preferably overnight is a sure-fire way to assure that your fried chicken dinner is delicious, delectable, and always on the menu.

Ingredients

  • 1 gallon of tap water
  • 1¼ cups of kosher salt, divided
  • 1⅓ cups of Cajun seasoning, divided
  • 2 3-4 pound chickens, each cut into 8 pieces
  • 12 cups of all-purpose flour
  • 2 tablespoons of fresh ground black pepper
  • 1 tablespoon of cayenne pepper
  • 2 quarts of whole buttermilk
  • ½ cup of hot sauce
  • 1 gallon of peanut oil

Directions

  1. You’ll want to begin this recipe by brining your chicken in a large nonreactive container. To begin brining chicken, combine 1 cup salt, 1 cup Cajun seasoning, and 1 gallon of water. Stir the contents of the container until your salt dissolves and then add your 8 pieces of your 3-4 pound chickens to the water mixture. Cover it, and refrigerate your container for a minimum of 8 hours, but it’s usually best to leave it brining overnight.
  2. The next step is to preheat your oven to 350°F. Take a broiler pan and spray it with nonstick cooking spray and then place this rack in a pan. Set this aside for later.
  3. Then, you’ll begin whisking your remaining ingredients in a large bowl. Whisk together your remaining 1/4 cup of salt and 1/3 cup of Cajun seasoning with your black pepper, flour, and cayenne pepper. Then, In another large bowl, combine your buttermilk and hot sauce.
  4. When ready to dredge and begin cooking, remove your chicken from the brine and pat it dry. Then, using one of your 8 chicken pieces at a time, dredge your chicken in the flour mixture while shaking off any excess flour, dip the floured piece into the buttermilk mixture, allowing for the excess to drip off into the pan, and then dredge it in the flour mixture once more. Shake off any excess, and place the pieces onto your prepared pan.
  5. Once finished dredging your 8 pieces, take a large Dutch oven and heat a gallon of peanut oil over medium-high heat until either a candy thermometer or a deep-fry thermometer reads a temperature of 350 °F.
  6. Cook the chicken in batches, turning it occasionally, until each piece is golden brown on all sides. This takes about 5 to 8 minutes in total. Throughout the frying process, you might need to adjust the Dutch oven’s heat as necessary to maintain 350 °F.
  7. After frying each piece of chicken, place it onto your prepared pan. Then, bake all pieces for about 10-12 minutes, just until a meat thermometer inserted into the thickest portion of the pieces reads at a temperature of 165 °F.

Consider serving your Cajun-Brined Fried Chicken with some delicious Apple Slaw and creamy Four-Potato Salad.These dishes will make for the perfect accompaniments, as all three feature flavorful new takes on basic, but reliable recipes.

For more delicious recipes, click here.

Fried Chicken Biscuit Sandwiches with Honey Drizzle

A well-prepared plate of fried chicken and fresh biscuits is a southern delicacy that doesn’t only have to be enjoyed in a restaurant because this delicious recipe for Fried Chicken Biscuit Sandwiches from Simply Recipes sets you up for flavor success right in your own kitchen.

Ingredients for Fried Chicken Biscuit Sandwiches

1 ½ – 2 pounds of boneless, skinless chicken thighs

Pickled vegetables like japaneños or onions, to serve

Chopped chives, to serve

3 drizzles of honey, to serve

¾ of cold butter, sliced into small pieces

¼ cup of melted butter

5 ¼ cups of cold, full-fat buttermilk

4 cups of all-purpose flour, plus more for dusting

1 tablespoon of baking powder

1 ½ teaspoon of baking soda

2 quarts of vegetable oil, for frying

3 tablespoons of crushed chilies, plus more for garnish, divided

1 teaspoon of ground mustard

2 teaspoons of celery seed

1 tablespoon of smoked paprika, divided

1 tablespoon of granulated garlic, divided

2 teaspoons of freshly ground black pepper, divided

1 ¼ tablespoon of kosher salt, divided

Maldon salt, for garnish

Recipe and Instructions for Fried Chicken Biscuit Sandwiches

  1. You’ll begin your chicken marinade by combining 4 cups of your buttermilk, 1 ½ tablespoon crushed chilies, 1 teaspoon smoked paprika, 1 ½ teaspoon granulated garlic, ground mustard, celery seed, 1 ½ teaspoon kosher salt, and 1 teaspoon black pepper into a large bowl or gallon-sized storage bag. Add in your chicken thighs, and toss to coat it in the marinade. Store this in the refrigerator to marinate for 2-4 hours or overnight. 
  2. When you’re ready to cook, start by preheating the oven to 375°F. Line a baking sheet with parchment paper and sprinkle flour atop it. Set aside until ready for use.
  3. In a large bowl, combine your flour, baking powder, baking soda, and salt. Place the cold butter pieces into the flour mixture and then use a dough cutter to cut the pieces of butter into the flour. You can use a rocking motion with the dough cutter to break up the butter into smaller pieces. Afterward, the butter should resemble a coarse meal.
  4. Create a well in the center of your flour mixture, and pour in your buttermilk. Fold the mixture together with a large spoon or rubber spatula until it all comes together into a shaggy, crumbly mixture. Be careful to not overwork the dough.
  5. Transfer the mixture to a lightly floured surface and press the dough together with your hands until it’s compacted together and no longer shaggy. Form the dough into a square and then roll it out into a ¾-inch thick square. Fold the dough in half about four to six times while lightly patting the dough down with your hands. You’ll do this in order to create layers in the biscuit; roll out the dough into an 8-inch square.
  6. While using a 3 ¾ to 4 inch round biscuit cutter or ramekin dipped in flour, begin cutting the dough without twisting the cutter. Be sure to flour the cutter between each cut and gently press together the remaining dough, forming it into a square. Roll out the remaining dough and follow the same step with the next pieces, and once all of the biscuits are cut, place them onto the baking sheet with parchment paper and sprinkled flour, spacing the biscuits out 1 ½ inch apart.
  7. Place your biscuits in the freezer for 10 minutes to cool. Then, remove them from the freezer, use a pastry brush to brush the biscuits with butter, and bake them for 20 minutes or until they’re golden brown.
  8. Whenever you’re ready to fry the chicken, place a large Dutch oven or heavy-bottomed pan over medium heat and pour in vegetable oil until it’s about ¾ inches deep. Using a thermometer to measure, heat the oil until it reaches 350°F. Meanwhile, set up two baking sheets with wire racks atop them. Cover one with a paper towel and set these aside until they’re ready for use.
  9. Make the dredge for the chicken by combining your flour, remaining chilies, paprika, granulated garlic, salt, and pepper in a large mixing bowl.
  10. Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off. Then, individually dredge each piece into the flour mixture making sure that the chicken thigh is fully coated. As you coat each piece, transfer it onto the baking sheet with the wire rack in order to prevent the coating from coming off.
  11. Preheat your oven to warm in preparation for the cooked fried chicken. Once your vegetable oil reaches 350°F, place three to four chicken pieces into the pan. Once the chicken is in the oil, the temperature will slightly drop, so be sure to raise the heat, and closely monitor the oil temperature.
  12. Fry the chicken for 14 to 16 minutes, turning each piece of chicken halfway through. Cook the pieces until they reach an internal temperature of 165°F and the outer chicken is of a crispy and golden brown texture. Remove the chicken from the coil and place them onto a clean wire rack. Sprinkle the chicken with Maldon salt and crushed chili, placing the first batch into the warmed oven. Repeat with remaining chicken in batches.
  13. You’ll serve by placing your cooked chicken onto the bottom piece of a cut-in-half biscuit and top with chives, honey, and pickled vegetables. Top each sandwich with the top half of the biscuit, serving immediately, and enjoy.

For more delicious recipes, click here.

Fried Crispy Chicken Cutlets Recipe

Across the globe the deliciousness that is the crispy texture of a fried chicken thigh is called by many names: schnitzel, Milanese, tenders, but no matter the name, if you prepare, fry, and serve these crispiest chicken cutlets from Smitten Kitchen the right way, you’ll be tempted to give them a new name yourself.

Though the recipe only takes about 45 minutes to an hour to prepare, it’s done with meticulous attention, providing you and your dinner guests with a relatively simple weekday meal that won’t break the bank and may have the potential to beat out the nearest fast-food chicken tender based on texture alone.

Ingredients:

  • 1 ½ pound of boneless, skinless chicken thighs
  • 1 large egg
  • 1 ½ cups of plain breadcrumbs (homemade or panko-style)
  • Oil for frying
  • Kosher Salt
  • Freshly ground black pepper
  • (Optional) Additional Seasoning such as a spice blend or garlic and/or onion powder

Directions:

  1. Before cooking your chicken remove it from its packaging and pat it dry on all sides with a paper towel. This will remove any unwanted moisture and prep the chicken for efficient breeding. If you’re satisfied with the thickness of your cutlets, you can arrange them on a large kitchen sheet tray and season all sides with salt, pepper, and any additional spices you’d like. If you’d like your cutlets to be thinner before seasoning you may pound them flatter by placing half of the cutlets in a gallon-sized freezer bag and beating it with a kitchen mallet.
  2. Grab a wide, shallow bowl and crack your egg into it, removing any shell pieces as needed. Beat the egg with a forkor whisk until the mixture of egg white and yolk is “very loose.” Fill another wide bowl with your breadcrumbs, and place both bowls beside your sheet tray of chicken.
  3. Taking no more than one piece at a time, dip a chicken cutlet into your beaten egg, let the excess egg drip off, and then dip both sides into the bread crumbs. Press both sides of each cutlet into the crumbs, ensuring that they’re each completely coated, and then repeat this process with all the pieces.
  4. Grab a large frying pan, and pout just under ½ inch of oil into it and heat the oil over medium-high. You’ll know when the oil is ready when a thermometer placed in it reads 350°F or when the oil hisses loudly when a drop of water is flicked into it. Begin by placing your first few breaded cutlets into the oil, keeping them as apart as possible. If they are too crowded at the beginning of the frying process, the temperature will lower significantly and lead to heavier, greasier chicken.
  5. Fry each chicken for 4 to 5 minutes on one side and 3 to 4 minutes on the reverse side or until both sides aregolden brown. Once a cutlet is finished frying, remove it from the oil, let the excess drip off for 10 to 20 seconds and place it on a baking tray atop paper towels or paper bags. If you’re without a baking tray, you can simply put the pieces atop folded paper towels to absorb the excess oil. No matter the cooling surface, you’ll want to season the cutlets with salt on each side while they’re still sizzling hot. This timing is key, as it allows the salt to form tightly to the cutlets once they’re finished frying.
  6. After all your cutlets are cooked, dispose of your frying oil through safe, legal methods and plate the cutlets for serving! You can spruce up this meal by adding some chopped herbs on top, some fresh lemon zest, or you can even make a little dip by combining together a dollop of mayonnaise, a squirt of whole-grain mustard, a dash of hot sauce,a squeeze of lemon juice, salt, and pepper.

Notes:

If you prepared too many breaded cutlets or ran out of frying oil, know that uncooked, breaded chicken cutlets can keep in the refrigerator for only up to a day, but fried, cooled cutlets can keep up to three days. To reheat, the best method is by placing the cooked cutlets in a 350°F oven until they’re hot and crispy.

As you can clearly see, the cooking method of these breaded chicken cutlets is meticulous without being overbearing, allowing you to find your own frying rhythm. Don’t be discouraged if your first few pieces dropped into the oil are discarded; it’s all a learning process and often a delicate balance between cooking time and batter texture. Besides, once you try even a lesser-than crispy chicken cutlet, you will hardly be able to wait until your next attempt!

For more delicious recipes, click here.

Honey Sriracha Fried Chicken Recipe

From its sheer mouth-watering look to its unforgettable texture, the art of making the perfect piece of expertly-crusted fried chicken is a skill that is worth its weight in gold, and along with this honey sriracha-glazed fried chicken recipe from Food52, your dinner table will believe it’s restaurant-grade.

This recipe gets the crispy texture down to a science while giving you the agency and freedom to customize your preferred spice level and method of serving. Once followed, the recipe results in glazed fried chicken pieces that are best served as is or as a sandwich, depending on your particular mood or patience level.

Ingredients:

Fried Chicken:

4 boneless, skinless chicken thighs (approximately 1 pound)

Salt and pepper

2 teaspoons of garlic powder

1 teaspoon of cayenne pepper (divided)

⅔ cup and ½ cup of all-purpose flour, divided

½ cup milk of your choice

2 large eggs

2 teaspoons of white vinegar or freshly-squeezed lemon juice

1 cup panko

½ cup cornstarch

1 teaspoon baking powder

½ teaspoon baking soda

4 cups neutral oil, such as sunflower seed or peanut

Honey sriracha glaze

¼ cup honey

2 tablespoons sriracha, plus more to taste

¼ teaspoon cayenne, plus more to taste

1 pinch of salt

Recipe:

  1. Begin the process by placing your chicken thighs in a large bowl, spreading them out, and seasoning them with a hefty pinch each of salt, black pepper, garlic powder, and ½ teaspoon cayenne pepper. Be sure to rub the seasoning into the thighs afterwards, flipping the chicken over, ensuring an even coating.
  2. Add ⅔ cup of flour to a separate, medium bowl or plate. Whisk together your milk, eggs, vinegar, 1 teaspoon of salt, and the remaining ½ teaspoon cayenne pepper in a medium bowl. In a third, separate bowl, stir your panko, cornstarch, ½ cup of flour, a pinch of salt, the baking powder, and baking soda together with a cooking spoon.
  3. Add ¼ cup of the egg mixture into the panko mixture, and roughly stir it together with a fork, or your gloved hands. The end result should be tiny clumps of dough that will get extra crispy once fried. Search the bowl for any large chunks, and break them apart, if found.
  4. Working slowly with only one piece at a time, dip a chicken thigh into the ⅔ cup of flour, making sure that it’s completely, evenly coated, then shake off the excess flour. Dip the chicken into the egg mixture, then completely dredge it into the panko mixture, pressing the thigh pieces firmly to fully coat them. Repeat this process for all remaining chicken breasts.
  5. Heat your neutral oil of choice in a deep pan over medium heat, until it reaches 350°F or until it sizzles appropriately when you drop a tiny crumb of panko in. Gently (and carefully) place 1 to 2 chicken thighs into the oil, depending on the size of your particular pan. Fry each thigh for 5 to 7 minutes, keeping an eye on the pieces until they are golden brown all over. Reduce the heat to medium or medium-low after frying the first batch. Place the now fried chicken on a cooling rack and repeat the process with the remaining thighs.
  6. Once all chicken is fried, combine your honey, sriracha, cayenne, and salt in a bowl. Taste the mixture, and adjust the levels of sriracha and cayenne to your preferred spice-preference, and then lightly brush each piece of fried chicken with the honey glaze.
  7. Serve the fried chicken as is or turn it into a sandwich by placing a fried thigh piece between toasted hamburger buns with some sriracha, mayonnaise, lettuce, and sliced mango for an unforgettable flavor combination.

For more delicious recipes, click here.