Tag Archives: fried chicken recipes

A Fitting Feast Anytime – Make Ahead Fried Chicken

Fried chicken is one of those things people love to eat but hate to make. Granted it is not the healthiest way to eat chicken but to me it has to be one of the tastiest. I may not make it very often because of all the oil it uses the big cleanup that typical follows making fried chicken, but if you can make the time to make a big batch of it (provided the weather is cool enough in your kitchen in the summer to do it), it can be great to have for outdoor parties, picnics or as your favorite meal. Fried chicken is one of those things that tastes great anytime you want it, whether it is for dinner that night, cold for lunch the next day, re-heated or even as a late night snack. I have tried a bunch of fried chicken recipes in the past but recently i have found myself returning to this one from Melissa Clark at New York Times Cooking for make ahead fried chicken. It seems to strike the perfect balance of spices, good coating and great taste.

Make Ahead Fried Chicken


1 quart buttermilk

2 torn bay leaves

2 thinly sliced shallots

2 garlic cloves, minced

2 tablespoons hot sauce

1 tablespoon Old Bay Seasoning

1 teaspoon dry mustard powder

2 tablespoons kosher salt

2 teaspoons cracked black pepper

1 tablespoon honey

12 drumsticks or a mix of chicken pieces, about 2½ to 3 pounds of chicken


4 cups all-purpose flour

1 teaspoon cayenne

2 teaspoons kosher salt

1 teaspoon good chile power such as chipotle powder

Corn, grapeseed or vegetable oil, for frying

Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place the marinade in a large bowl or plastic bag. Submerge the chicken in the marinade, cover the bowl or seal the bag, and let the chicken rest in the refrigerator for at least 4 hours or, better, overnight.

Make the coating: In a bowl, whisk together the flour, cayenne pepper, salt and chile powder. Place a paper bag inside another paper bag (this is to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix the flour in a large bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)

Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove the chicken piece and place it on a plate or sheet pan. Repeat the process with the remaining chicken pieces, one by one. Let the chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.

In a large Dutch oven or heavy cast iron skillet with a lid, heat the oil until it reaches 350 degrees on an instant-read thermometer or candy thermometer. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.

Fry the chicken for about 6 to 8 minutes in a covered pan, then uncover the pot and flip the chicken with tongs. Continue frying the chicken for about another 6 to 8 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.

Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve the chicken within  8 hours, but it’s best to serve within 4 hours.

The recipe indicates that you could leave the chicken at room temperature for 4 hours, and while you probably could I personally don’t feel right about and refrigerate it. I like cold fried chicken anyway so it’s fine with me and you don’t have to worry about any potential bacteria from leaving the food out too long. I made a mix of chicken pieces – wings, legs, thighs and breasts I had cut in half – and found that the timing worked out well, though I did make the chicken in batches and kept the finished pieces on the rack in a sheet pan in a warm 250 degree oven so that they kept warm. I also checked the temperature of the chicken along the way with my instant-read thermometer to make sure the pieces were at 165 degrees just to be safe. Keep a close eye on your oil and the temperature as you go along if you cook in batches to make sure it stays at the right temp so you can get an even crust on the chicken. The chicken was very flavorful and juicy thanks to the marinade and the double coating you put on the chicken really helps to give it a nice crunch. For the marinade I actually do not always use the Old Bay as Michelle finds it a bit overpowering, so I do occasionally leave it out and the chicken still tastes great. I still use other fried chicken recipes, but this is one that always seem to fall back on as a good go to recipe everyone likes. It tastes just as good the next day for lunch as it does the day you cook it.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!



Posted by on August 18, 2016 in Dinner, Leftovers, Lunch, Picnic Fare, Poultry


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Kicking Cook’s Country Cracker-Crusted Fried Chicken

Fried chicken is an awesome thing when it is done right. Sure it can be messy and take some time to get done with brining and making the coating and deep-frying, but in the end, if it is all done right, you end up with a great crunchy coating and juicy chicken pieces to make the meal perfect. I have tried a bunch of different fried  chicken recipes in the past and I am always up for a new one to try out to get the perfect coating. I have had some where the coating is disappointing and without crunch but when I saw this recipe in the latest issue of Cook’s Country for a cracker-crusted fried chicken the picture along made it worth giving a shot to. I had four pieces of bone-in chicken thighs and nothing to do with them and then Sean saw this picture in the magazine and said “let’s have this tonight.” The ingredient list is pretty basic and we had everything on hand, so we gave it a try.

Cracker-Crusted Fried Chicken

Salt and pepper

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

2 teaspoons cayenne pepper

2 teaspoons granulated garlic

3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs and/or wings)

36 square saltines (1 sleeve)

1/2 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

3 quarts peanut or vegetable oil

Whisk 1 1/2 quarts of cold water, 2 tablespoons of salt, Worcestershire sauce, soy sauce, cayenne pepper and granulated garlic together in a large container until the salt dissolves. Add the chicken pieces, cover the container and refrigerate the chicken for at least 1 hour or up to 4 hours.

Place the saltines in a gallon zipper-lock bag, seal the bag and crush the crackers to medium-fine crumbs with a rolling pin or mallet. you should have about 1 cup of cracker crumbs. Transfer the crumbs to a large bowl and whisk in the flour, cornstarch, baking powder, 2 teaspoons of pepper and 1/2 teaspoon of salt until the ingredients are well combined.

Set a wire rack in a rimmed baking sheet. Set a second wire rack in a second rimmed baking sheet and line half of the rack with a triple layer of paper towels. Working with 1 piece at a time, remove the chicken from the brine mixture and transfer it to the saltines mixture, pressing the chicken firmly so the coating adheres well to the chicken. Transfer the coated chicken to the prepared rack without the paper towels and repeat the process with the remaining chicken. Refrigerate the coated chicken pieces for at least 30 minutes or up to 2 hours.

Add the peanut or vegetable oil to a large Dutch oven until it measures about 2 inches deep and heat the oil over medium-high heat to 350 degrees. Add half of the chicken to the hot oil and fry the chicken until the breasts register 160 degrees and the drumsticks, thighs or wings register 175 degrees on an instant-read thermometer, about 13 to 16 minutes total. Adjust the burner, if necessary, to maintain the oil temperature between 300 and 325 degrees. transfer the cooked chicken to the paper towel-lined side of the second wire rack to drain on each side for 30 seconds, then move the pieces to the unlined side of the rack. Return the oil to 350 degrees and repeat the process with the remaining chicken pieces.

I did adjust the recipe down a bit since I was only making 4 pieces of chicken, so I cut the recipe by about 1/3 and it seemed to work out pretty well for me with the size chicken thighs I had. The coating was great with a nice crunch to it and it was perfect in color and texture. the chicken remained moist as well and it was well seasoned thank to brining the pieces ahead of time. Refrigerating the pieces with the coating did help to settle the coating on the pieces as well. I really liked the additions to the brine of the soy sauce, Worcestershire and cayenne as it imparted some great flavor on the chicken. Everything came out nicely with the chicken and of course this would be great for leftovers for lunch the next day, but Sean liked it enough so we had none leftover to save.

That’s all I have for today. Check back next time for another recipe. Until then,enjoy the rest of your day and enjoy your meal!



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Posted by on March 30, 2015 in Cooking, Dinner, Poultry


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Back in the Groove with Extra-Crispy Fried Chicken

As I try to get back into the swing of things and balancing work and home after vacation, along with the heat of summertime, I am trying to get back into the kitchen as well, even with the weather may make for some sticky days in the kitchen (thank God for air conditioning!). I have really felt like have fried chicken lately and I always have plenty of chicken pieces on hand but I wanted to try a recipe that would be a little bit different from those fried chicken recipes I have tried in the past. I came across this one from Saveur magazine for an extra-crispy fried chicken that makes a flavorful brine to put the chicken in ahead of time and then does some double coating with a special batter to make things super crunchy.

Extra-Crispy Fried Chicken

¼ cup kosher salt, plus more to taste
2 tablespoons coarsely ground black pepper, plus more to taste
2 tablespoons honey
2 tablespoons sugar
15 whole cloves
6 sprigs fresh parsley
6 sprigs fresh thyme
4 bay leaves
Zest and juice of 1 lemon
1 (3½–4 pound) chicken, quartered or equivalent chicken pieces (breasts, thighs, legs)
4 cups all-purpose flour
2 tablespoons granulated garlic
1½ tablespoons cayenne pepper
1½ tablespoons onion powder
1 teaspoon paprika
1 tablespoon baking powder
Canola or vegetable oil, for frying

Boil a ¼ cup of the kosher salt and 1 tablespoon of black pepper with the honey, sugar, cloves, parsley, thyme, bay leaves, lemon zest, and lemon juice, plus 6 cups of water in a 4-quart saucepan until the salt is dissolved, about 5–7 minutes. Remove the brine from the heat and let it cool completely. Add the chicken to the brine and cover; refrigerate overnight.

The next day, drain the chicken, rinse it, and pat it dry well with paper towels. Whisk 2 cups of the all-purpose flour and half each of the granulated garlic, cayenne, onion powder, and paprika with salt and pepper in a bowl until they are combined. In another bowl, whisk the remaining flour, granulated garlic, cayenne, onion powder, and paprika with the baking powder, salt, pepper, and 2 cups of water into a smooth batter.

3. Pour enough oil into a large Dutch oven or cast iron pan to reach a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 300 degrees. Working in batches, dredge the chicken in flour mixture, shaking off any excess, then dip the chicken in the batter, and then dredge the chicken again in the flour. Fry the chicken, flipping the pieces once, until the chicken is golden and almost cooked through, about 7–8 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 150 degrees. Transfer the chicken to paper towels to drain.

4. Increase the oil temperature to 350 degrees and fry the chicken again (working in batches again if needed) until the chicken is crisp, about 2–3 minutes more; drain the chicken on paper towels and season it with salt and pepper to taste before serving.

The coating from the flour and batter is really crispy and wonderful and the chicken comes out perfectly moist underneath the crust. The brining really helps here so if you have time to do it you should. It helps the chicken and adds some great flavor as well. I served the chicken with some homemade coleslaw and corn on the cob to make it a great meal. I used only thighs and drumsticks for my meal, but you could use any combination you like and it will work well here.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 6, 2014 in Cooking, Dinner, Poultry


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Easy and Tasty Skillet Fried Chicken with Black Pepper Gravy

Now that the meatball kick is over, I can get back to some other recipes. I have found myself trying a few different fried chicken recipes lately, and even though it may not be the healthiest choice in the world as far as ways to make chicken, it sure does taste good. There is nothing quite like a piece of crispy fried chicken for dinner or even better, for lunch the next day. I had a craving for fried chicken with some gravy, so I was glad when I came across this recipe on the Food Network for skillet fried chicken with a black pepper gravy. It is a simple recipe that has excellent taste and flavor.

Skillet Fried Chicken with Black Pepper Gravy

One 2 to 2 1/2-pound chicken, cut into 8 pieces, or chicken parts (legs, thighs, breasts and wings)

Kosher salt and freshly ground black pepper

2 cups all-purpose flour

1/4 teaspoon cayenne pepper

Canola or vegetable oil, for frying

1 cup milk

1 cup chicken stock or water

Sprinkle the chicken with salt and pepper on both sides and set the chicken aside. Place the flour in a shallow plate and season the flour with the cayenne pepper, salt and black pepper. Toss the mixture to combine it well and set it aside.

Pour the canola or vegetable oil into a large cast-iron skillet to a depth of about 3/4-inch. Heat the oil over medium-high heat until a deep-fry thermometer inserted into the oil registers 375 degrees. Set up paper bags or layers of paper towels nearby for draining the chicken after frying.

Starting with the dark meat, one piece at a time, add the chicken to the seasoned flour and turn the chicken to coat it well on both sides. Shake the chicken to remove any excess flour. One piece at a time, add the chicken to the hot oil. The oil should not quite cover the chicken. Do not overcrowd the skillet as it can be dangerous and cause splattering and make the chicken steam instead of fry, leaving your with soggy chicken. Cook the chicken in batches if needed.

Fry the chicken pieces, turning them once or twice, until the coating on chicken is rich golden brown on all sides, about 10 to 14 minutes. Reduce the heat to medium and cover the skillet. Continue cooking until the chicken is cooked all the way through and the juices run clear when a piece of chicken is pricked with a knife, about another 10 to 15 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Remove the chicken and drain the chicken on the brown paper bags or the paper towels.

Remove the skillet from the heat. Carefully pour off most of the grease into a metal bowl or can, leaving about 2 or 3 tablespoons in the pan with the browned crumbs. Reduce the heat to very low. Add 4 tablespoons of the remaining flour from the coating. Stir together the grease and the flour with a wooden spoon and cook, stirring often, until the mixture is golden brown, about 3 minutes. Add the milk and the chicken stock or water. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon. Add a heaping pinch of black pepper. taste and adjust the seasoning with salt.

Serve the gravy with the chicken and rice or mashed potatoes.

I only made 5 pieces of chicken, all thighs, so as not to overcrowd the pan and that was more than enough for the three of us for dinner. you can always make a few batches if you need to or use 2 pans at the same time. in any case, this is a very simple recipe that yields excellent fried chicken with nice, crispy skin. The best part of the meal though is the gravy that goes with it. It has a great pepper flavor and is rich and creamy, making it perfect for mashed potatoes or rice (I used masked potatoes last night). you can round out the meal with a nice vegetable (like corn on the cob) and some homemade biscuits and you have a great meal of fried chicken during a weeknight.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!


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Posted by on June 10, 2014 in Cooking, Dinner, Gravy, Poultry


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