Alton Brown Fried Chicken Recipe

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WEBMay 10, 2015 · Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. …

Reviews: 510
Category: Main-Dish
Author: Alton Brown
Views: 510
1. Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
2. 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.
3. 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.
4. 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.)

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WEBPut the chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours, turning the meat at least once. …

1. Put the chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours, turning the meat at least once.
2. Add enough shortening to come 1/4 inch up the sides of a 12-inch cast iron skillet. Set over low heat. Once shortening liquefies, raise the heat to reach 325ºF on candy/fry thermometer. Do not allow oil to exceed 325ºF.
3. Drain chicken in a colander. Combine the salt, paprika, garlic powder, and cayenne pepper in a shaker or small bowl. Liberally season the chicken with the spice mixture.
4. Put the flour in a bag or container with a lid and dredge the chicken in the flour. Shake off the excess and set aside for 2 minutes before frying.

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WEBJan 27, 2020 · Directions. Place the chicken pieces on a cooling rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at …

1. Place the chicken pieces on a cooling rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at room temp for 30 minutes.
2. Combine the black pepper, sumac, cayenne and garlic powder in a small bowl, then divide the blend into two equal portions (total mixture = 6 teaspoons). Sprinkle the chicken on all sides with half of the spice mixture then refrigerate, uncovered, for at least 4 hours (overnight would be better).
3. 30 minutes before cooking, remove the chicken from the refrigerator. Whisk together the flour, cornstarch and the remaining spice mixture in a large bowl. In another bowl, whisk together the buttermilk, egg and bourbon.
4. Dunk the chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture. Use your fingers to massage the flour coating onto the chicken (see Cook's Note). Place the coated pieces back on the cooling rack and rest from 10 minutes to 1 hour.

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WEBAug 3, 2023 · 17. Low-Sodium Chicken Rice Casserole. Chicken and rice are the perfect combo for a low-sodium diet. And this recipe will feed the whole family. The casserole is a super comforting meal. It’s full of chicken, wild rice, and mushrooms in a creamy sauce. Use coconut milk to make it dairy-free. Sodium: 71mg.

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WEBWatch how to make this recipe. 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.

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WEBCover 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 …

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WEBStep 1 Place chicken pieces into a plastic container and cover with buttermilk. Step 2 Cover and refrigerate for 12 to 24 hours. Step 3 Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Step 6 Drain chicken in a colander. Step 7 Combine salt, paprika, garlic powder, and

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WEBFor 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.

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WEBCover and refrigerate for 12 to 24 hours. Melt enough shortening (over low heat) to come just 1/8-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 …

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WEBTo make the marinade, mix the half and half, vinegar, cayenne, garlic powder, and smoked paprika. Set aside 3 tablespoons of the marinade and refrigerate. You will use this later for the breading. Place the chicken tenders in a larger ziploc bag with the rest of the marinade. Seal the bag and refrigerate for overnight, or at least 2 hours.

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WEBMay 13, 2024 · I tried fried-chicken recipes from chefs Alton Brown, Ina Garten, and Guy Fieri. Garten's recipe took the longest to prep, and Brown's added a bit of paprika for a kick. I was most impressed by the strong flavors in Fieri's fried-chicken recipe. It feels like fast food just keeps getting more

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WEBJan 4, 2023 · Drizzle the chicken with olive oil and sprinkle with the spices. Toss until the chicken breasts are evenly coated. Arrange the chicken on a sheet pan or in a baking dish in a single layer. They won’t cook thoroughly or properly if they’re stacked on top of each other. Bake for 15-20 minutes until the is cooked through.

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WEBMay 6, 2023 · Take a plastic baggie (with a closeable top), or a large bowl and add your chicken. Add the smoked paprika, lime juice, onion powder, chili powder, chili flakes, pepper, and cilantro to the bag. Top with water, just enough to cover the chicken. Stir until all ingredients are combined and cover the protein.

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WEBCoat the chicken pieces on all sides with 2 tablespoons of the oil. In an 11-inch straight-sided, oven-safe saute pan set over high heat, cook the chicken until nicely browned, 5 to 7 minutes per side. Remove the pan …

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WEBAug 3, 2020 · Toss in the garlic and cook for another minute. Reduce heat to medium low. Add the chicken pieces and the saved remaining marinade back to the pan with the vegetables. Mix everything well, and simmer for …

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WEBAug 24, 2023 · Toasted sesame seeds give the dish its familiar nutty crunch. 7. Air Fryer Crispy Faux Fried Chicken. With a crispiness unrivaled by pan-fried chicken, this recipe will check all the boxes for fried chicken texture and flavor. An American Heart Association recipe, this cooks in 10-15 minutes once in the air fryer.

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