Best 4 Ellens Fried Chicken Recipes

"Ellen's Fried Chicken" is a classic Southern dish that is crispy on the outside and juicy and succulent on the inside. With its secret blend of spices and herbs, this delectable dish has been tantalizing taste buds for generations. Renowned for its unique flavor and aroma, "Ellen's Fried Chicken" is a staple in many family gatherings and celebrations. Whether you are a seasoned chef or a novice cook, this article will guide you through the steps to create the perfect "Ellen's Fried Chicken" that will leave your family and friends craving for more.

Let's cook with our recipes!

FRIED CHICKEN

Fried Chicken image

Provided by Emeril Lagasse

Categories main-dish

Time 5h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 quart buttermilk
1/2 cup Emeril's Original Essence, divided, recipe follows
2 tablespoons salt
2 tablespoons sugar
1 head garlic, cloves peeled and crushed
2 (3 1/2 to 4-pound) chickens, cut into 8 pieces each
4 cups all-purpose flour
2 tablespoons cayenne pepper
Peanut oil, for frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up to 24 hours.
Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

ELLEN'S CHICKEN CACCIATORE

Ellen's Chicken Cacciatore image

This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer.

Provided by ellenmoriah

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
6 boneless, skinless chicken thighs - fat trimmed
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes with juice
1 cup dry white wine
½ cup orange juice
2 tablespoons dried rosemary, or to taste
salt and ground black pepper to taste

Steps:

Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 13.3 g, Cholesterol 69.3 mg, Fat 12.4 g, Fiber 2.6 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 295.2 mg, Sugar 7.6 g

ELLENS CHICKEN RECIPE

Ellens Chicken Recipe image

This chicken recipe is from a cookbook a group I belong to (Ellen submited this one) put out to raise money - it was a huge success and I get inspiration from it weekly. This is by far my families favorite - the smell while its cooking is unbelievably good! I generally use skinless chicken thighs. Hope you love it as much as we do.

Provided by cooking for boys

Categories Whole Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons sherry wine
1 tablespoon minced garlic
1 teaspoon ground ginger
12 chicken wings or 12 chicken thighs

Steps:

Put chicken in a 9 * 13 baking dish. Mix all of the ingredients together and pour over the chicken. Put in the oven and bake at 375 for 30 - 40 minutes.
Enjoy!

Nutrition Facts : Calories 477.7, Fat 19.8, SaturatedFat 5.4, Cholesterol 178, Sodium 1617.6, Carbohydrate 20.6, Fiber 0.9, Sugar 14.4, Protein 45.1

ELLEN'S FAMOUS CHICKEN SALAD

Ellen's Famous Chicken Salad image

This is an outstanding chicken salad recipe. It makes delicious sandwiches for afternoon tea parties - have copies of the recipe on hand! The recipe comes from "Swe-e-e-et Tea & Magnolias" by Ellen Powell. Note: Salad cubes are produced in North Carolina by the Mt. Olive Pickle Company. The product is available in grocery stores throughout the southeastern United States. Finely diced pickles are a decent substitution, however.

Provided by D. Todd Miller

Categories Chicken Breast

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

4 cups chicken, cooked, deboned and cut up
1 cup celery, cut fine
1 cup diced pickle, drained (salad cubes are best)
1/2 medium apple, grated (Golden Delicious is recommended)
1 tablespoon sugar
1 cup mayonnaise (I use Hellmann's brand)

Steps:

Cut cooked chicken into small pieces.
Add celery, salad cubes, grated apple, sugar, and mayonnaise. Mix well.
Best when refrigerated overnight.

Nutrition Facts : Calories 104.1, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 358.6, Carbohydrate 8.7, Fiber 0.5, Sugar 4.2, Protein 0.4

Tips:

Brine the chicken: Brining the chicken in a mixture of salt, water, and spices helps to keep the meat moist and flavorful. Brine the chicken for at least 4 hours, or overnight.
Use a buttermilk marinade: Buttermilk is a great marinade for chicken because it helps to tenderize the meat and adds a delicious flavor. Marinate the chicken in buttermilk for at least 30 minutes.
Dredge the chicken in flour: Dredging the chicken in flour helps to create a crispy coating. Make sure to coat the chicken evenly in flour.
Use a combination of oils for frying: Using a combination of oils, such as vegetable oil and butter, helps to create a crispy and flavorful coating. Heat the oil to the correct temperature before frying the chicken.
Fry the chicken in batches: Don't overcrowd the pan when frying the chicken. Fry the chicken in batches to ensure that it cooks evenly.
Don't overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken until it is golden brown and crispy, but still juicy on the inside.

Conclusion:

Ellen's Fried Chicken is a delicious and easy-to-make recipe that is perfect for any occasion. By following these tips, you can make sure that your fried chicken turns out crispy, flavorful, and juicy. So what are you waiting for? Give this recipe a try today!