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Internet Message Format | 1995-09-27 | 14.9 KB

From: Joel.Ehrlich@salata.com (Joel Ehrlich) Newsgroups: rec.food.recipes Subject: COLLECTION (13) Fried Chicken Recipes Date: 19 Jun 1995 08:35:56 -0500 Organization: University of Minnesota Message-ID: <3s3ufs$art@maroon.tc.umn.edu> Batter Fried Chicken No. 2424 Yields 3 Servings 1 3 Lb Frying Chicken, Cut Up 1 Cup Flour - Water, Salted 1 1/2 tsp Baking Powder 1 Egg, Beaten Lightly 1 tsp Salt 2/3 Cup Milk Preheat the oil in the deep fryer. Place the chicken pieces in a large saucepan. Cover with salted water. Bring to a boil. Reduce heat. Simmer for 20 minutes. Drain thoroughly. Pat dry with paper towels. Combine the egg(s) and milk in a bowl. Stir in the flour, baking powder and salt. Beat until smooth. Dip the chicken pieces in the batter. Dry on a rack over waxed paper. Drop one or two pieces at a time into the deep fryer. Fry until brown and done on the inside (2 1/2-3 minutes per side). Drain. Serve hot. Country Fried Chicken w/Cream Gravy No. 2748 Yields 4 Servings 3 Lb Chicken Pieces 1 1/2 Cups Whipping Cream 1/2 Cup Self Rising Flour - Salt 1/2 tsp Paprika - Pepper 1/4 tsp Poultry Seasoning - Vegetable Oil 1/4 tsp Pepper 2 Tbls Pan Drippings (See 2 Tbls All Purpose Flour Instructions) Coat the chicken pieces liberally with a mixture of the self rising flour, paprika, poultry seasoning and pepper. Heat 1" of oil in the fry pan at 300 degrees. Add the chicken. Cover. Cook until browned on all sides (about 15 minutes). Turn the chicken. Recover. Cook until the chicken is tender and the juices run clear when the thickest pieces are pierced with a fork (15-20 minutes). Transfer the chicken to a serving platter - keep warm. Drain all but the measured amount of drippings from the pan (See Ingredients). Stir in the flour. Cook at 225 degrees for 2 minutes, scraping the bottom of the pan with a wooden spoon to get up the browned bits. Gradually stir in the cream. Cook at 300 degrees until thickened (2-3 minutes), stirring constantly. Season to taste with salt and pepper. Serve the chicken with the gravy alongside. Fried Chicken w/Cream Gravy No. 2707 Yields 4 Servings 2 3 Lb Fryers, Cleaned Instructions) 3 Cups Flour 3 Tbls Used Seasoned Flour, 1 1/2 tsp Salt (See Instructions) 3 tsp Black Pepper, Ground - Chicken Cracklings, - Butter (See Instructions) CREAM GRAVY: 1 1/2 Cups Cold Milk 3 Tbls Used Cooking Oil, (See Cut the chicken into serving size pieces. Pat dry with paper towels. Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour. Heat equal parts of cooking oil and butter to a depth of 1" and a temperature of 375 degrees in an electric frying pan or skillet. Add the chicken pieces (don't crowd them in the pan). Cook on one side until brown. Turn the chicken pieces over. Cover the pan. Cook an additional 15 to 20 minutes. Uncover. Fry until crisp, turning one more time. Remove from the pan. Drain on paper towels. Remove all but the specified amount of oil from the pan. Stir in the specified amount of left over seasoned flour from dredging the chicken. Scrape up all the browned bit (cracklings) from the bottom of the pan. Cook, stirring for 2 minutes to make a roux. Add the cold milk. Cook at 325 degrees, stirring, until thickened. Correct seasonings. Serve the chicken topped with the gravy. Herb Fried Chicken No. 2470 Yields 4 Servings 1 3 Lb Frying Chicken, Cut Up 1/2 tsp Fines Herbes 4 Cups Chicken Bouillon 1 tsp Salt 1 Egg 1/4 tsp Pepper 1/4 Cup Milk 1/2 Cup Flour Preheat the deep fryer. Cover the chicken with the bouillon in a large pan. Cover. Simmer for 20 minutes. Drain. Pat dry with paper towels. Reserve the bouillon for making gravy or soup. Beat the egg(s) with the milk in a shallow dish. Combine the flour, fines herbes, salt and pepper in another shallow dish. Dip the chicken in the egg mixture. Roll the chicken in the dish containing the flour mixture. Fry a few pieces at a time until golden brown (3-4 minutes). Drain. Serve hot. Maryland Fried Chicken No. 2102 Yields 4 Servings 1/2 Cup Flour CREAM GRAVY: 1 tsp Salt 3 Tbls Pan Drippings and 1/2 tsp Pepper, Ground Butter 2 Cups Bread Crumbs 3 Tbls Flour 1 Egg 1 1/2 Cups Cream 2 Tbls Water - Salt 3 Lb Chicken, In Pieces 1/4 tsp Pepper, Ground - Oil for Frying Mix the flour with the salt and pepper on wax paper. Spread the bread crumbs on another piece of wax paper. Beat the egg lightly in a bowl with the water. Wash and dry the chicken pieces. Coat them with the flour mixture Dip them in the egg mixture. Roll them in the bread crumbs. Heat 1/2" of oil until a small cube of bread browns in 60 seconds (365 degrees). Use tongs to handle the chicken. Put the chicken in the oil and fry, turning often, until brown and done (about 20 minutes). Drain on paper towels. Keep warm while preparing gravy. Add butter to the pan drippings if needed to make the required amount. Heat in the skillet used to cook the chicken. Scrape up any browned bits from the pan. Stir in the flour. Blend, cooking over low heat, until lightly browned. Slowly add the cream. Cook, stirring constantly, until smooth. Season to taste with salt and pepper. Cook for 7 minutes. Not Really The Colonel's Fried Chicken No. 3169 Yields 4 Servings 1 Fryer, Cut Up 2 Pkgs Good Seasons Italian 3 Cups Self Rising Flour Dressing Mix Powder 2 Pkgs Knorr Tomato Soup w/ 1 tsp Salt Basil Preheat the oven to 350 degrees. Place all the ingredients in a large plastic bag. Shake thoroughly to coat. Place on a well buttered baking sheet. Bake until done (about 40 minutes). Serve hot. James Ciminera Old South Fried Chicken No. 2743 Yields 12 Servings 3 Lb Fryer, Cut Up 1 1/2 tsp Salt 3 Cups Evaporated Milk 1/8 tsp Pepper 2 Tbls Worcestershire Sauce - Parsley Sprigs 1 1/2 Cups All Purpose Flour 1 1/2 Cups Fine Cornmeal Arrange the chicken pieces in shallow bowl(s). Combine the milk and Worcestershire sauce. Pour over the chicken. Cover. Refrigerate for about 8 hours. Preheat the oil in the deep fryer. Drain the chicken. Pat dry with paper towels. Mix the flour, cornmeal, salt and pepper in a large plastic bag. Add the chicken pieces in batches. Shake to coat thoroughly. Remove the chicken pieces from the bag. Shake off excess. Cook chicken pieces until evenly browned (legs=15-20 minutes, thighs=about 15 minutes and breasts=about 10 minutes). Use a slotted spoon to remove the chicken pieces. Drain on paper towels. Garnish with parsley sprigs before serving. Pan Fried Chicken & Dried Tomato Dumplings No. 1806Yields 50 Dumplings LEMON - GARLIC DIPPING SAUCE: Into 1" pieces 1/2 Cup Cilantro, Chopped 3 Scallions, Chopped 2 Tbls Basil Leaves, Chopped 4 Cloves Garlic, Chopped 3 Cloves Garlic, Crushed 20 Basil Leaves, Chopped 1 Pinch Crushed Hot Red Pepper 1 Pinch Crushed Hot Red Pepper Flakes Flakes 1/4 Cup Soy Sauce 1/2 tsp Salt 2 Lemons, Juice Only 1 12 0z Pkg Gyoza (Round Won Ton 1 Tbls Olive Oil Skins) Wrappers DUMPLINGS: Water 1 8 oz jar Marinated, Dried Vegetable Oil for Tomatoes, Drained Frying 2 Boneless, Skinless Chicken Breasts, Cut Prepare the sauce first: Thoroughly combine the ingredients. Set aside at room temperature. Prepare the dumplings: Combine the tomatoes, chicken, scallions, garlic, basil, pepper flakes and salt in a food processor. Blend, using a pulsing motion, until a paste is formed. Spoon 1 teaspoon of the tomato mixture onto each gyoza wrapper. Fold the wrapper over the filling to form a half-moon shape. Use water to dampen the edges to seal, pleating the wrapper snugly around the filling. Keep the filled dumplings covered with plastic wrap or a towel to keep them from drying out while waiting to be cooked. Heat 1 tablespoon of oil in a large, non-stick skillet until hot but not smoking. Add dumplings to make a single layer. Fry until golden brown and slightly blistered on the underside (about 4 minutes). Turn. Brown on the other side. Add about 1/4 cup of water. Cover TIGHTLY. - DO NOT TURN DUMPLINGS AGAIN. [One side will be crisp, the other side soft]. Steam until the filling feels firm (like a meatball) (about 5 minutes). Serve with dipping sauce. Peanutty Fried Chicken No. 2198 Yields 3 Servings 1 3 Lb Fryer, Cut Up 1/8 tsp Pepper - Water 2/3 Cup Milk 1 Egg, Beaten 1/4 Cup Flour 1/2 Cup Peanut Butter 1/2 Cup Bread Crumbs, Fine 1 tsp Salt Use a large frying pan to simmer the chicken in water for about 20 minutes. Drain. Pat dry with paper towels. Blend the egg, peanut butter, salt and pepper together in a small bowl. Gradually stir in the milk. Coat the chicken with flour in a small bowl. Shake off the excess. Dip each piece of chicken into the peanut butter mixture. Allow the chicken pieces to drain on a wire rack over wax paper. Coat with bread crumbs. Place several pieces at a time in the deep fryer. Cook until golden brown (about 2 minutes). Drain. Serve hot. Sesame Chicken Saute No. 1794 Yields 8 Servings 2 1/2 lb Skinless & Boneless 1/8 tsp Salt Chicken Breasts 1/8 tsp Garlic Powder 1 1/2 Cups Cornflakes, Crushed 1 Cup Buttermilk 2/3 Cup Bread Crumbs 4 Tbls Vegetable Oil 1 Tbls Bread Crumbs 1 Tbls Sesame Seeds Place the chicken breasts between 2 sheets of wax paper. Pound the breasts with a mallet until 1/4 " thick. Set aside. Combine the crushed cornflakes, all the bread crumbs, sesame seeds and seasonings on a plate. Pour the buttermilk into a large bowl. Dip the chicken pieces into the buttermilk one at a time. Roll each piece in the cornflake mixture until coated on all sides. Heat half the oil in a large skillet. Add the chicken in small batches. Cook, turning once, until browned on all sides (about 6 minutes total). Add more oil as required as you cook additional batches. Southern Style Smothered Chicken No. 3013 Yields 4 Servings 1 3.5 Lb Chicken, Butterflied 2 Tbls Flour (Split Down The 1 1/2 Cups Chicken Broth Backbone) 2 Tbls Fat from cooking the - Salt chicken (see the - Pepper instructions) 2 Tbls Butter Sprinkle salt and pepper on both sides of the chicken. Fold the wings underneath. Secure the wings in place. Melt the butter in a heavy, cast iron skillet large enough to hold the flattened chicken comfortably. Put the chicken in the skillet, skin side down. Cover the chicken with a plate. Put about 5 pounds of weight on top of the plate. Cook over low heat until the skin is nicely browned (about 25 minutes). Turn the chicken skin side up. Replace the weight. Cook for another 15 minutes. Remove the chicken from the skillet. Pour off the fat, reserving the amount indicated in the ingredients. Whisk the flour into the fat. Gradually add the chicken broth. Cook, whisking steadily, until thickened. Return the chicken, skin side up, to the pan. Add salt and pepper to taste. Replace the plate and the weight. Cook over low heat until the chicken is exceptionally tender (about 30 minutes). Spoon the gravy over the chicken. Cut the chicken into serving size pieces. Serve over fluffy rice. Spicy Batter Fried Chicken No. 2323 Yields 4 Servings 1 3 Lb Fryer, Cut Up 1/2 tsp Poultry Seasoning - Water 1 tsp Pepper 1 Cup Flour 1 Egg 1 tsp Seasoned Salt 1/2 Cup Milk 1 tsp Paprika 1 tsp Garlic Salt Preheat the oil in the deep fryer. Cover the chicken with water in a large pan. Bring to a boil. Simmer for 20 minutes. Drain thoroughly. Pat dry with paper towels. Combine the flour, seasoned salt, paprika, garlic salt, poultry seasoning and pepper in a pie pan. Beat the egg with the milk in a small bowl. Dip the chicken pieces into the flour mixture, then into the egg mixture and then again into the flour mixture. Drop the chicken, 2 or 3 pieces at a time, into the deep fryer. Fry until crispy and golden brown (3-4 minutes). Drain. Serve hot. Virginia Fried Chicken No. 3 Yields 6 Servings 1 cup unbleached flour 2 2 1/2 lb chickens, cut into 1 cup whole-wheat flour pieces 3 tsps salt 1/2 cup lard, room temperature 1 tsp black pepper, freshly 1/2 cup butter, room temp- ground erature Combine flours, salt and pepper in a wide, flat dish. Mix well. Roll chicken in the mixture and put on a tray lined with wax paper. Let rest an hour so that flour will adhere to chicken. Warm lard in a large skillet over medium heat until nearly smoking. Add butter. When butter is melted, add the chicken. The cooking fat should come halfway up the sides of the chicken, so that when the pieces are turned, they brown evenly. Each side should take 10 to 12 minutes. After cooking, drain on a paper towel and serve.