Best 4 Fried Cluckin Sunday Recipes
SUNDAY FRIED CHICKEN
I serve this special chicken after church on Sundays. My family always looks forward to Sunday lunches just because of this chicken.-Carolyn Burton, Evanston, Wyoming
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. In a shallow bowl, whisk eggs and milk. Dip chicken in egg mixture and shake off excess. Add a few chicken pieces at a time to the bag; seal and shake to coat. , In an electric skillet, heat 1/4 in. of oil to 375°. Fry chicken, a few pieces at a time, for 6-10 minutes on each side or until chicken juices run clear. Drain on paper towels.
Nutrition Facts :
SUNDAY FRIED CHICKEN
Like most fried chicken recipes, the chicken parts are coated with a seasoned flour mixture and browned in oil. This recipe adds the convienent step of finishing the cooking in the oven. This gives the cook time to prepare the rest of the meal.
Provided by looneytunesfan
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. On medium-high, heat 1/2 inches of oil in a large skillet. Brown chicken on all sides; remove to a large shallow baking pan. Bake, uncovered, at 350° for 45-60 minutes or until done. Recipe makes enough coating for three chickens. Store unused mixture in an airtight container.
Nutrition Facts : Calories 935.2, Fat 46, SaturatedFat 12.6, Cholesterol 212.8, Sodium 3695.8, Carbohydrate 64.8, Fiber 5.5, Sugar 1, Protein 62.6
CONTEST-WINNING SUNDAY FRIED CHICKEN
The spicy coating for this chicken is one I've put together over the years. My recipe really got a workout when our four children (now married)were young and our family competed out on the rodeo circuit. Whenever the word spread I'd brought along fried chicken, the cowboys would crowd around! Today, my husband and I run an 800-acre cattle and quarter horse ranch.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 11 ingredients. Place about 1 cup flour mixture in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag and shake to coat. Store remaining mixture in an airtight container and save for another use., In a large skillet, brown chicken on medium-high heat in 1/2 in. of oil on all sides; remove to a large shallow baking pan., Bake, uncovered, at 350° for 45-60 minutes or until chicken juices run clear.
Nutrition Facts :
GRANNY FOSTER'S SUNDAY FRIED CHICKEN
Recipe adapted from Sara Foster's Southern Kitchen (Random House; 2011).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h35m
Number Of Ingredients 9
Steps:
- Place chicken in a large bowl and cover with cold water. Add 2 tablespoons salt, the sugar, vinegar, and bay leaves and stir until salt and sugar dissolve. Cover and refrigerate overnight.
- Place buttermilk in a large, shallow bowl. Lift chicken from brine and transfer to buttermilk. In another large, shallow bowl or zip-top bag, stir or shake together flour, 1 tablespoon salt, 1/2 teaspoon pepper, and pinch of cayenne to combine.
- Line a platter with a brown paper bag and place near stove. In a large cast-iron skillet, heat shortening over medium-high until a deep-fry thermometer reads 350 degrees to 375 degrees (a small cube of bread should brown in less than 1 minute). Oil should be deep enough to come halfway up sides of chicken; the level will rise slightly when chicken is added. Beginning with larger pieces, lift chicken from buttermilk, letting excess drip off, and dredge or shake in flour mixture until evenly coated. Shake off excess.
- Working in batches, add chicken, skin side down, to pan (do not crowd pan); reduce heat to medium. Fry until golden brown on both sides and juices run clear when thigh is pierced with a knife (an instant-read thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 10 to 12 minutes per side.
- Transfer chicken to platter to drain. Season with salt and pepper and let sit 10 minutes. Serve warm or at room temperature.
Tips:
- To achieve a crispy outer layer and juicy, tender meat, double-coat the chicken in the seasoned flour mixture. - Use a combination of vegetable oil and butter for frying to prevent the butter from burning. - Maintain the oil temperature between 325°F and 350°F to ensure even cooking and a golden-brown crust. - Avoid overcrowding the pan to prevent the chicken from steaming instead of frying. - Use a meat thermometer to accurately measure the internal temperature of the chicken. It should reach 165°F for safe consumption. - Allow the fried chicken to rest for a few minutes before serving to redistribute the juices and enhance the flavor. - Serve with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.Conclusion:
With careful preparation and attention to detail, you can create delicious and crispy fried chicken at home. Experiment with different seasonings and coatings to find your perfect combination. Whether you prefer a classic Southern-style fried chicken or a spicy Nashville-style variation, these recipes provide a solid foundation for creating a memorable meal that will satisfy your cravings. Remember to handle raw chicken properly to ensure food safety and always cook it to the recommended internal temperature. Enjoy the process of cooking and the satisfaction of biting into a perfectly fried piece of chicken!
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