Best 3 Fried Chicken Reloaded Recipes
Fried chicken reloaded is a unique and innovative take on the classic fried chicken dish. This modern version combines traditional techniques with contemporary flavors, creating a crispy, flavorful, and unforgettable dish. Get ready to embark on a culinary journey as we explore the best recipe for fried chicken reloaded, offering a tantalizing blend of textures, spices, and aromas that will elevate your fried chicken experience to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
FRIED CHICKEN
For foolproof fried chicken, try Alton Brown's recipe from Good Eats on Food Network; instead of seasoning the flour, season the meat so the spices don't burn.
Provided by Alton Brown
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
- Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
- Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
- Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
- Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
FRIED CHICKEN
"BACK WHEN we used farm-fresh ingredients, our foods didn't need much embellishment to make them look and taste better. We always prepared our chickens the day before and cooked them simply." -Sandra Anderson, New York, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine first four ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat. , In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels.,
Nutrition Facts :
THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY
We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!
Provided by Tiffany Lo
Categories Dinner
Time 5h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
- Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
- Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
- 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
- Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
- In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
- Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
- Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
- Enjoy!
Tips:
- To ensure the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) for both bone-in and boneless chicken.
- If you don't have a meat thermometer, you can check if the chicken is cooked by piercing it with a fork or skewer. The juices should run clear, with no pink or red tinge.
- For extra crispy chicken, double-coat it in the flour mixture. This will create a thicker coating that will hold up better in the hot oil.
- To make the chicken even more flavorful, marinate it in buttermilk for at least 30 minutes before frying. This will help to tenderize the chicken and infuse it with flavor.
- If you're using a cast iron skillet to fry the chicken, make sure to preheat it over medium-high heat for at least 5 minutes before adding the chicken. This will help to create a nice sear on the chicken.
- Don't overcrowd the skillet when frying the chicken. This will cause the chicken to steam instead of fry, resulting in soggy chicken.
- Once the chicken is fried, drain it on paper towels to remove any excess oil.
Conclusion:
Fried chicken is a classic dish that can be enjoyed by people of all ages. It's a versatile dish that can be served with a variety of sides, making it a great option for any occasion. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, fried chicken is sure to please. So next time you're in the mood for something delicious and comforting, give one of these recipes a try. You won't be disappointed!
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