Recipes For Fried Chicken
recipes for fried chicken, are you looking for these recipes? check this for the best recipes for fried chicken:
Southern fried chicken
- 2 x 1kg whole chickens
- 375ml (11⁄2 cups) buttermilk
- 180g (2 cups) dried (packaged) breadcrumbs
- 115g (3/4 cup) plain flour
- 2 1/2 tablespoons cajun seasoning (store-bought or mix up your own blend, see notes)
- 2 teaspoons paprika
- Canola oil, to deep-fry
- Step 1Cut each chicken into 8 pieces.
- Step 2Combine the chicken and buttermilk in a large bowl. Place in the fridge for 6 hours or overnight to marinate.
- Step 3Combine the breadcrumbs, flour, seasoning and paprika in a large shallow dish or large sealable plastic bag.
- Step 4Drain chicken, and discard buttermilk. Add a piece of chicken to breadcrumb mixture. Turn to coat. Transfer to a large plate. Repeat with remaining chicken. Place chicken in the fridge for 30 minutes to chill.
- Step 5Heat oil in an electric deep-fryer to 180C. If using a large saucepan, heat oil on high heat to 180C. Deep-fry chicken, in 4 batches, for 2-3 minutes or until crisp and light golden. Drain on paper towel.
- Step 6Preheat the oven to 160C/140C fan forced. Transfer the fried chicken to 2 wire racks, each set over a roasting pan or baking tray. Bake for 25 minutes or until the chicken is cooked through.
Unique fried rice
- 1 cup (200g) brown rice
- 1 cup (200g) white rice
- 1 tbs olive oil
- 300g Coles RSPCA Approved Australian Chicken Breast Fillet, cut into 3cm pieces
- 2 carrots, peeled, finely chopped
- 1 cup (120g) frozen baby peas
- 1 red capsicum, seeded, finely chopped
- 1 tbs soy sauce
- 2 spring onions, thinly sliced
- Step 1Boil brown and white rice separately following packet directions. Drain well.
- Step 2Heat the oil in a large frying pan over medium heat. Add the chicken and stir-fry for 3-4 mins or until chicken is browned and cooked through.
- Step 3Add the carrot, peas and capsicum to the pan. Stir-fry for 3 mins or until vegetables are tender. Add combined rice to the pan. Stir-fry for 2 mins or until well combined. Remove from heat. Stir in the soy sauce and spring onion.
Mongolian chicken skewers with super speedy fried rice
- 1/3 cup hoisin sauce
- 2 tablespoons salt-reduced soy sauce
- 2 tablespoons shao hsing (Chinese cooking wine)
- 1 teaspoon Chinese five spice
- 2 garlic cloves, crushed
- 6 (125g each) chicken thigh fillets, trimmed, halved lengthways
- 4 green onions, cut into 6cm lengths, plus extra, sliced, to serve
- 1 tablespoon peanut oil
- 450g packet 2 1/2-minute microwave jasmine rice
- 400g packet fresh family vegetable stir-fry mix (see note)
- 1/4 cup oyster sauce
- Step 1Preheat oven to 220C/200C fan-forced. Line a large baking tray with sides with baking paper.
- Step 2Combine hoisin, soy sauce, shao hsing, five spice and garlic in a small jug. Reserve 2 tablespoons sauce mixture. Combine remaining sauce mixture and chicken in a large bowl.
- Step 3Thread 3 pieces of chicken and 4 pieces of onion alternately onto skewers, starting and ending with onion. Place on prepared tray. Bake for 20 minutes, brushing with reserved marinade every 5 minutes, or until chicken is cooked through.
- Step 4Meanwhile, heat a wok or large deep frying pan over high heat. Add oil. Swirl to coat. Add rice. Stir-fry for 2 minutes or until lightly toasted. Add vegetables and oyster sauce. Stir-fry for 2 minutes or until heated through.
- Step 5Serve fried rice topped with skewers and extra onion.
Healthy chicken and vegie stir-fry
- 100g dried vermicelli noodles
- 2 tablespoons salt-reduced tamari
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- 500g chicken breast fillets, thinly sliced
- 1 red onion, cut into thin wedges
- 1 large carrot, halved, thinly sliced
- 1 long fresh red chilli, finely chopped
- 1 lemongrass stalk, white part only, finely chopped
- 2 teaspoons finely grated fresh ginger
- 2 garlic cloves, finely chopped
- 1 large red capsicum, deseeded, thinly sliced
- 200g sugar snap peas, trimmed
- 250g zucchini noodles
- Fresh basil leaves, to serve
- Step 1Place the noodles in a large heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes or until tender. Drain.
- Step 2Combine the tamari, lime juice and sugar in a small bowl, stirring to dissolve the sugar. Set aside.
- Step 3Spray a large wok with oil and heat over high heat. Stir-fry the chicken, in 2 batches, for 2-3 minutes each batch or until golden. Transfer to a plate.
- Step 4Spray the wok with a little more oil. Add the onion and carrot and stir-fry for 2 minutes. Add the chilli, lemongrass, ginger and garlic and stir-fry for 1 minute or until aromatic. Add the capsicum, peas and 2 tablespoons water and stir-fry for 1 minute. Add the zucchini and vermicelli noodles and stir-fry for 1-2 minutes or until the vegetables are nearly tender.
- Step 5Add the sauce mixture and the chicken to the wok. Stir-fry for 1-2 minutes or until heated through. Serve topped with fresh basil leaves.
- 2 teaspoons extra virgin olive oil
- 10 mini vine capsicums, halved, deseeded (see note)
- 1 large zucchini, chopped
- 650g skinless chicken thigh fillets, trimmed, quartered
- 1 brown onion, cut into thin wedges
- 3 teaspoons finely grated fresh ginger
- 3 garlic cloves, finely grated
- 1 fresh jalapeño, deseeded, coarsely chopped
- 2 teaspoons dried cumin
- 2 teaspoons dried coriander
- 1 teaspoon ground turmeric
- 400g can finely chopped tomatoes
- 2 fresh bay leaves
- 1/2 teaspoon garam masala
- Steamed brown rice, to serve
- Lime pickle, to serve (optional)
- Fresh coriander sprigs, to serve (optional)
- Step 1Heat the oil in a wok over high heat. Add the capsicum and zucchini and stir-fry for 3-4 minutes or until tender crisp. Use a slotted spoon to transfer to a plate.
- Step 2In 2 batches, add the chicken to the wok and cook for 3 minutes each side or until golden. Transfer to the plate.
- Step 3Reduce heat to low. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the ginger, garlic and jalapeño and stir-fry for 1 minute or until aromatic. Add the cumin, coriander and turmeric and toss to combine.
- Step 4Return the chicken to the wok with half of the capsicum mixture. Add the tomatoes, 125ml (1/2 cup) water and bay leaves. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until the sauce has reduced and thickened.
- Step 5Stir in the garam masala and remaining capsicum mixture. Cook, stirring, for 1 minute to warm through. Season. Serve with rice, and lime pickle and coriander, if using.
Samurai chicken stir-fry
- 1 tablespoon peanut oil
- 1 green capsicum, deseeded, cut into 2cm pieces
- 1 large carrot, peeled, cut into 2cm pieces
- 2 garlic cloves, crushed
- 3 teaspoons finely chopped ginger
- 650g chicken thigh fillets, excess fat trimmed, cut into 2cm pieces
- 80ml (1/3 cup) light soy sauce
- 1 tablespoon caster sugar
- 1 tablespoon mirin
- 6 small dried red chillis
- 2 green shallots, trimmed, thinly sliced
- 1 teaspoon sesame oil
- Steamed rice, to serve
- Step 1Heat the oil in a wok over high heat. Add the capsicum and carrot and stir-fry for 2 minutes or until softened. Use a slotted spoon to transfer to a plate.
- Step 2Add the garlic and ginger to the work and stir-fry for 1 minute or until aromatic. Add the chicken and cook, stirring occasionally, for 5 minutes or until starting to brown. Add the soy sauce, sugar, mirin and chillies. Reduce heat to medium and simmer, stirring occasionally for 15-20 minutes or until liquid has reduced.
- Step 3Return the capsicum mixture to the wok. Cook, tossing, for 1 minute or until heated through. Drizzle with sesame oil and sprinkle with shallots. Serve with steamed rice.