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

Image credit: Rob Palmer –


  • 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 1
    Cut each chicken into 8 pieces.
  • Step 2
    Combine the chicken and buttermilk in a large bowl. Place in the fridge for 6 hours or overnight to marinate.
  • Step 3
    Combine the breadcrumbs, flour, seasoning and paprika in a large shallow dish or large sealable plastic bag.
  • Step 4
    Drain 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 5
    Heat 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 6
    Preheat 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

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  • 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 1
    Boil brown and white rice separately following packet directions. Drain well.
  • Step 2
    Heat 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 3
    Add 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

Image credit: Craig Wall –


  • 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 1
    Preheat oven to 220C/200C fan-forced. Line a large baking tray with sides with baking paper.
  • Step 2
    Combine 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 3
    Thread 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 4
    Meanwhile, 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 5
    Serve fried rice topped with skewers and extra onion.

Healthy chicken and vegie stir-fry

Image credit: Jeremy Simons –


  • 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 1
    Place the noodles in a large heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes or until tender. Drain.
  • Step 2
    Combine the tamari, lime juice and sugar in a small bowl, stirring to dissolve the sugar. Set aside.
  • Step 3
    Spray 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 4
    Spray 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 5
    Add 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.

Chicken jalfrezi

Image credit: Brett Stevens –


  • 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 1
    Heat 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 2
    In 2 batches, add the chicken to the wok and cook for 3 minutes each side or until golden. Transfer to the plate.
  • Step 3
    Reduce 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 4
    Return 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 5
    Stir 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

Image credit: Guy Bailey –


  • 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 1
    Heat 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 2
    Add 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 3
    Return 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.

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