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Asian Orange Chicken with Green Onions

In Asian cuisine it is very common to fry food then cover it in a sauce. These sauces can range from sweet, to spicy, to somewhere in he middle. This one although it has a bit of bite is more or less a sweet sauce and warning not diabetic friendly. If you want that you will have to replace the brown sugar and white sugar with something like agave nectar but I have not tested this so it may take some trial and error.

This is one of the perennial favorites at Chinese takeout restaurants and it is no wonder. Americans love sweet and we love fried chicken in fact it is a core comfort food in many households so to combine these taste together is nothing short of culinary genius. I mean if you want to get an American to pay attention to a food item sugar and fried are two easy steps in the door.

I tried to keep this recipe straightforward as possible and although it does have a fairly long list of ingredients it is actually pretty simple to prepare. I mean the chicken is a simple dredge and flour kind of fried chicken so nothing to out of the norm there. And the sauce is all made in one pan and is mainly just some combing and whisking so it doesn’t burn to the bottom of the pan. If you want to make the sauce ahead of time and then just reheat it when you do the chicken just reheat it over low and be patient and it will be a pretty no fuss thing. Continue reading

Crispy Ritz Cracker Fried Chicken

The next time you want to make fried chicken, consider using Ritz cracker crumbs to make the coating instead of using seasoned flour. You will be able to taste the unmistakable flavor of these crackers in the finished coating, and they will also add an attractive color to the chicken. Perhaps you already have some Ritz crackers in the cupboard.

How to Make the Coating

Converting whole crackers into cracker crumbs is important, and the smaller you get the crumbs the better they will stick to the chicken, so you can either put them in a gallon-size Ziploc bag and smash them with a rolling pin or meat mallet, or else use a food processor or blender to do the same job in less time. You will also need to prepare a seasoned egg mixture and a seasoned flour mixture, because the chicken will be dipped in each one. If you want to double-layer the egg and flour mixture, that is your choice. It results in a slightly thicker coating if you do that. The chicken then needs to sit for a while so the coating can dry.

Although you can deep-fry this if you wish, pan-frying is perhaps more convenient, and pounded chicken takes no more than 10 to 15 minutes to cook to perfection. Feel free to tweak the seasonings if you wish, and even swap the Ritz crackers for saltines if you only have those. Some people like to add some cayenne pepper to spice things up, while others might throw in some parmesan cheese or crushed French-fried onions. Continue reading

Fried Chicken with Italian Everything Breadcrumbs

Breadcrumbs are a popular coating for chicken, especially when combined with seasoned flour and egg, and you have the choice of dried or fresh breadcrumbs. If you have some stale bread to use up, consider making a breaded chicken recipe. The type of bread you use determines the flavor of the finished chicken, and there are lots of types to choose from.

Why Use Italian Everything Bread

Although ciabatta, whole wheat or even plain old white bread will all yield satisfactory breadcrumbs, Italian everything bread, which is widely available, is very popular in our household. This type of bread has seeds and grains on top, so you are going to get an interesting texture in the finished dish, along with more flavors. Just process the bread for a few seconds in the blender or food processor to convert it into breadcrumbs, then you can make the following recipe. The bread does not have to be stale, but if you do find yourself with leftover stale bread, this is a great way to use it up.

Depending how thick the slices of bread are, you will need about 8 slices to get 2½ cups of breadcrumbs. If you enjoy this recipe you might want to make it often. Something else you can try is coating fish filets in this breadcrumb mixture, then serving them with lemon wedges. Fish would have a much shorter cooking time of course. This Italian everything breadcrumb chicken is cooked in a pan in butter, so you can expect an incredible flavor along with a nice crunch. Continue reading

Pecan-Crusted Fried Chicken

The meaty parts of the bird are great for making this recipe, so get yourself some thighs, drumsticks and/or breast meat and you can go ahead and make this fantastic pecan-crusted chicken. The buttermilk coating gets it really moist and tasty, but you can use regular eggs or milk instead of the buttermilk if that is what you have.

Making the Perfect Batter

While the chicken is being brined, soaking up the sweet, salty buttermilk to become moist and delicious, you can prepare the ingredients for the batter. You will need more buttermilk for that, along with a flour and ground pecan mixture. If you only have whole pecans, simply pop them in a blender or food processor to pulverize them and get the consistency right. If the pieces are too big they will not stick to the chicken properly. The chicken is then coated in the batter and then it is ready to cook, so get your oil nice and hot, even in a deep-fryer or pot on the stove.

If you are making a lot, you can keep a batch of fried chicken warm in a 300 degrees F oven while frying the remainder. This is handy to know if you are making enough fried chicken for a crowd because this recipe is so easy to double or triple. Now this might look like ordinary fried chicken but as soon as it is cool enough for you to bite into you will be able to taste the pecan flavor in the batter, and that is really special! Make this recipe and you will absolutely not regret it. Continue reading

Panko Pistachio-Crusted Fried Chicken

This is a delicious recipe, and the fried chicken is absolutely bursting with flavor. We recommend boneless skinless chicken breast halves for this recipe, but if you prefer drumsticks or thighs instead, or mixed chicken pieces, those are also fine. You might need to adjust the cooking time a little. The juices will run clear when the chicken is done.

Wonderful Flavors in the Coating

There are some bold-tasting ingredients in this recipe, such as the Dijon mustard and pistachios, each of which offers a strong and distinctive flavor, and then you also have the aromatic, fragrant taste of the herbs. In combination with the crunchy panko breadcrumbs, this all goes together beautifully to make the most delicious batter for your chicken. The coated chicken is first cooked in a pan on the stove and then finished off in the oven. If you want to deep-fry it instead, that is fine. Either cooking method works well, so it just depends on what you happen to prefer. Perhaps you are looking for a brand new way of making fried chicken, in which case you should consider this amazing recipe.

Serve the finished pistachio fried chicken with a creamy sauce. Perhaps you have a favorite dressing or sauce already, or else you can combine lemon juice and parmesan with mayonnaise and mustard, adding small quantities until the flavor is just right, and serve it on the side. Add some flavorful side dishes such as green salad or steamed vegetables, some fries or mashed potatoes, or perhaps some cornbread and coleslaw. This makes a heavenly meal. Continue reading

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