Fried Chicken Recipe

Me | 7/30/2005 | Randy Larsen

[Randy Larsen]

Looking for good fried chicken recipes.

[nwrep]

Caramelized Organic Chicken from Charlie Palmer, NY

	Ingredients
	For the Chicken Curried Dijon Sauce 2 oz Grape seed oil 3/4 lbs chicken wings, roughly chopped with a cleaver 5 cl garlic, peeled and smashed 5 ea shallots 2 ea Oranges, cut in half 2 oz sherry 2 cups white wine 1 pinch saffron 2 tsp peppercorns		5 sprigs tarragon, fresh, cut into large pieces 1 Tbsp curry powder 1 Tbsp turmeric salt and pepper to taste 2 Tbsp butter 2 Tbsp flour 2 cups Chicken stock 3 Tbsp Dijon mustard (tarragon infused Dijon also works quite well) 1 cup heavy cream
	Preparation: 1. Heat the grape seed oil in a large casserole sauce-pan and add the chicken wings. Brown them over medium high heat until nicely colored. Add in the garlic and shallots and continue to cook until they have browned up a bit too. Deglaze pan with white wine and sherry and squeeze the juice from orange halves and leave in pan. Add, curry, turmeric, saffron, peppercorns tarragon, salt, and pepper. Mix well and cover. Continue to cook on low heat for about 15 minutes while you prepare the other flavorings for the sauce. 2. In a separate saucepan over medium heat, melt the butter. With a wooden spoon stir in flour to make a light colored roux. Continue stirring until the taste of flour is cooked out, for about 10 minutes. Cook the roux over a low enough flame to keep it from coloring; it should remain a pale white. To avoid lumps continue stirring and slowly pour in the chicken stock. Add mustard and stir until thoroughly combined. Add heavy cream and continue stirring. Once mixture is smooth pour into saucepan with chicken bones and let simmer for a half an hour to let flavors blend. Strain the sauce through a fine sieve, firmly pressing on any solids to extract all flavor. To Assemble the plate 1. In the restaurant, we liberally coat this sauce over organic chicken roasted on the bone and served on a bed of aromatic basmati rice. We garnish the plate with some large, briny caper berries, dipped into a light tempura batter and fried crisp to accent the richness of the sauce. This sauce is very versatile and can be used for a variety of preparations, from grilled pork chops to broiled lobster, and is a great recipe to keep in your own repertoire. Enjoy!

[aft_lizard]

excuse my bad grammar and spelling.

[tje]

AB is my patron saint....

[Brad’s Gramma]

WHOO HOOOOOOOOO!!!!!!! Don't say nuthin', OK???

You make the chicken, I'll peel the spuds, you guide me thru the gravy YOUR way....and (ahem!) GRAMPS WILL MOW YOUR YARD!

He'd DIE for that chicken!! Thank YOU!

[tje]

I could see where yogurt would work.. add some tang too... thanks...

[Randy Larsen]

Any and all are welcome, I would like to try something new.

I think I'm going to check amazon.com for a pressure cooker.

thank you all for your great recipes!

FR Rocks!

[Brad’s Gramma]

LOL!!!!!!!!!!!!!!!!!!!!!!

[CyberAnt]

Keep it simple.

I buy packages of chicken legs and place them all on a large cookie sheet - upon which I have already place a piece of "Release" foil.

Then I sprinkle on McCormick's Meat Tenderizer - Seasoned - on both sides of the legs. Then I put the pan of legs in a 325 oven to bake for about 20 minutes - turn the legs over and cook for another 15-20 minutes. They are YUM!!

If you're watching the waistline - just remove the skin before cooking and put the tenderizer directly onto the chicken. I like it both ways.

No fuss, no muss and you can warm them in the microwave the next day.

[Humidston]

Try Carlo3b. Last I heard he was selling them. Plus, I think it was on Amazon, but can't remember the complete name.

[Brad’s Gramma]

The Mods can be bought off with good food. Pass the word.

[SandRat]

2 1/2 pound broiler-fryer chicken
1/2 cup all purpose flour*
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon fresh ground black pepper
vegetable oil

Cut chicken into pieces; cut each breast half into halves. Mix flour, salt, paprika. and pepper. Coat chicken with flour mixture.

Heat oil (1/2 inch) in 12 inch skillet. Cook chicken in oil over medium heat until light brown, 15 to 20 minutes; reduce heat. Cover tightly and simmer, turning once twice, until thickest pieces are done, 30 to 40 minutes. If skillet cannot be covered tightly, add 1 to 2 tablespoons water. Remove cover during the last 5 minutes of cooking to crisp chicken.

*If using self rising flour, decrease salt to 1/2 teaspoon.

Maryland variation -- Blend two eggs and 2 tablespoons water; after coating chicken with flour, dip pieces into egg mixture, then into 2 cups cracker crumbs or dry bread crumbs. Then cook as described above.

Oven Fried -- Omit vegetable oil. Heat 1/4 cup margarine or butter and 1/4 cup shortening in oblong pan, 13X9X2 inches in 425 degree oven until melted. Place coated chicken skin sides down in pan. Cook uncovered 30 minutes. Turn chicken; cook uncovered about 30 minutes longer.

Sherried Chicken -- Substitute 1/4 teaspoon ground ginger for the paprika. After browning chicken, place skin side up in ungreased oblong pan, 13X9X2 inches. Mix 1/2 cup chicken broth, 1/4 cup sherry or apple juice and 1 clove garlic, crushed. Cover and cook in 325 degree oven, brushing occasionally with remaining broth mixture, until done, 45 to 50 minutes. Remove cover during the last 5 minutes of cooking to crisp chicken.

[TAquinas]

Where is the meat?

[SandRat]

2 1/2 pound broiler-fryer chicken

[TAquinas]

Sorry that post was meant in response to #25.

[Randy Larsen]

I have Carlo3b's cook book already, I'll look to see if he has a recipe in there.

[pax_et_bonum]

Sorry! I'd love to help but I burn just about everything I try to cook!

[fivekid]

Hey You:)

I busted my ribs a few months ago and my kids ask me if

I would like bbq sauce with my ribs.

I now call them spawn. they still RIB me about it

everyday.... I have a lawnmower story too......

just think vacation......... :)

[eleni121]

My parents' restaurant used to serve this up: Chicken cut up and soaked in buttermilk for a while. Then floured and salted and peppered, then buttermilk soaked again, and then floured again.

Fried in crisco for about 15-20 minutes and then baked for 20 or so minutes.

This was a summer special and the lines were long.....

[rdb3]

Is that a pan fry or a deep fry? Or does it matter? :-)

This is for deep frying. I haven't cooked chicken in a skillet in years.

[BARLF]

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