Fried chicken in the oven or in a pan?

Question

hi does anyone have a quick recipe for fried chicken either in the oven or fryin pan?

Answer 1

My Family Recipe..

Chicken Fried Chicken::

1 (4 pound) chicken, cut into pieces

1 cup buttermilk

2 cups all-purpose flour for coating

1 teaspoon paprika

salt and pepper to taste

2 quarts vegetable oil for frying

Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).

Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!

Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.

Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

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If that one is not Good enough for you, here is another one.

1 (4 pound) whole chicken, cut into 8 pieces

1 quart buttermilk

1 tablespoon salt

3 cups all-purpose flour

1 (.7 ounce) package dry Italian-style salad dressing mix

1 teaspoon poultry seasoning

1/2 teaspoon salt

1 teaspoon ground black pepper

oil for frying

In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.

Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.  

Answer 2

You can do oven fried chicken by melting 1 stick of butter and 1/2 cup oil in a 9 x 13 pan in a 375 degree oven.  Flour the chicken, put skin side down in the pan, bake for 30 minutes, turn them over (don't worry if they aren't brown yet, they will) and bake for another 30 minutes.  Remove and drain on paper towels.

or

Fried Chicken

http://www.cherskitchen.com/recipes/poul...

Answer 3

Loretta Lynn's Crispy Fried Chicken

Serves/Makes: 4      |   Ready In: < 30 minutes

Ingredients:

1 (2 1/2 to 3 pound) chicken, cut up

***Seasoned Flour***

1 1/2 cup flour

1 tablespoon garlic salt

1 1/2 teaspoon pepper

1 1/2 teaspoon paprika

1/4 teaspoon poultry seasoning

***Crispy Batter***

2/3 cup flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 beaten egg yolk

3/4 cup water

Directions:

Seasoned Flour: Combine and set aside.

Crispy Batter: Combine ingredients.

Heat Crisco to 365 degrees F.

Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels.

Answer 4

you could look on foodnetwork.com and then click on quick and easy tab...then type in fried...or baked....chicken.....it shows you the level of difficulty, prep time...and total time...

it is really helpful!

Answer 5

I do both. I dip the chicken pieces in buttermilk and egg mixture, then coat in a mixture of Bisquick, an envelope of Italian dressing (dry) and paprika and fry in the pan until golden brown, then bake in the oven until cooked through.

Answer 6

Stoved Chicken

Sometimes also called 'stovies', this Scottish dish derives from the French étouffer, to cook in a closed pot, and dates from the strong Scottish/French links of the seventeenth century. Of course, there are many versions, this is just one of them.

Ingredients

Serves: 4

25 Gram Butter (1 oz)

1 Tablespoon Vegetable oil

4 Chicken quarters, halved

100 Gram Lean back bacon, chopped (4 oz)

1.1 Kilogram King Edwards (2 1/2 lb), cut into thin slices

2 Large Onions, sliced

2 Teaspoon Fresh thyme, chopped

600 ml Chicken stock (1 pint)

Fresh chives, snipped to garnish

Method

Pre-heat oven to 150 °C / 300 °F / Gas 2. Heat half the butter and the oil in a large frying pan and fry the chicken and bacon for 5 minutes until lightly browned.

Place a layer of potato slices, then onion slices, in the base of a large oven-proof casserole. Add the thyme and dot with half the remaining butter. Add the chicken and bacon and dot with the remaining butter. Cover with the remaining onions and finally a layer of potatoes. Pour over the stock.

Cover and bake for about 2 hours until the chicken is tender and the potatoes are cooked, adding a little more hot stock if necessary. Just before serving, sprinkle with snipped chives.

Answer 7

Our Best Southern Fried Chicken  

3 quarts water

1 tablespoon salt

1 (2- to 2 1/2-pound) broiler-fryer, cut up

1 teaspoon salt

1 teaspoon pepper

1 cup all-purpose flour

2 cups vegetable oil

1/4 cup bacon drippings

Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings

-- Southern Living

Answer 8

as a cooker of fried chicken it is no quick way to do it unless you cook small pieces. just season your chicken and shake in bag of flour until each piece is covered with flour completely. and put in frying pan to fry. the trick is the grease needs to be really hot when putting the floured chicken in the pan or the flour will not stick (that's why some people use egg) you can turn you heat down once chicken in pan so outside does not burn. If you poke with a fork and liquid come out clear (no blood) it is done. Make sure to turn chicken every few minutes to make sure it cooks evenly.

Answer 9

http://www.bettycrocker.com/Recipes/Reci...

Answer 10

This is quick and fairly low calorie:

Spread a spoonful of Miracle Whip Salad Dressing or Helmans Mayo on the chicken and then sprinkle with seasoned corn flake or bread crumbs and press into mayo.  Bake in the oven at 350 for 30 to 45 min. (depending on the size of the chicken pieces)

Try it, really !!