Prep Time:30 mins Cook Time:30 mins Total Time:1 hrs Servings:12
Using a few common pantry items, this recipe for fried chicken without buttermilk is simple to prepare. Every time, the chicken is juicy and perfectly fried. The homemade ravioli and sauce on the side make this dish even more delectable.
Ingredients
3 cups all-purpose flour
5 tablespoons seasoned salt
3 tablespoons garlic powder
salt and pepper to taste
4 large eggs, beaten
2 (2 to 3 pound) whole chickens, cut into pieces
1 quart vegetable oil for frying
Directions
1. Mix flour, seasoned salt, garlic powder, salt, and pepper in a shallow plate or bowl. Place eggs in a separate shallow bowl.
2. Roll or shake chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in the flour mixture.
3. Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
4. Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up the heat, and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. Drain fried chicken on paper towels and keep warm in an oven until ready to serve.
Editor’s Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Prep Time: 15 mins Cook Time: 35 mins Additional Time: 30 mins Total Time: 1 hrs 20 mins Servings: 8
Over the years, I tried a lot of different recipes to find the best crispy fried chicken. It’s here! I’ve heard a few hints in passing over the years. The method of preparation and cooking is more important!
This is the only crispy fried chicken recipe you’ll ever need. Why? It combines all the tried-and-true tricks to ensure the juiciest, most flavorful, crispiest chicken every time.
What Makes This Fried Chicken So Crispy?
There are a few reasons this crispy fried chicken works so well:
· Allowing the buttermilk-flour mixture to come to a paste-like consistency is key to a crispiness on the outside and juiciness on the inside.
· Most fried chicken is cooked at a high temperature throughout the frying process. This one, however, only starts at a very high heat — after browning, the heat is reduced for about 30 minutes. You’ll turn up the temperature again at the end, locking in that crispy texture.
· Paprika adds smoky flavor and has a low smoke point, which helps with browning the chicken.
Crispy Fried Chicken Ingredients
Here’s what you’ll need to make the best, crispiest fried chicken of your life:
Chicken –Cut a four-pound whole chicken into pieces or purchase four pounds of breasts, drumsticks, wings, legs, and/or thighs at the grocery store.
Buttermilk – Acidic buttermilk tenderizes the chicken without making it too tough. Also, it helps the flour mixture stick to the chicken.
Flour – All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust.
Seasonings –This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste.
Oil-Vegetable oil is perfect for frying chicken because it has a high smoke point.
How to Make Crispy Fried Chicken?
You’ll find the step-by-step recipe below, but here’s a brief overview of what you can expect when you make this crispy fried chicken:
Make the Breading
Combine the flour, paprika, salt, and pepper in a zip-top bag. Seal the bag and shake until well-combined.
Dredge the Chicken
Pour buttermilk into a shallow bowl, then dip the chicken (on both sides) until it’s completely soaked in buttermilk. Place the soaked chicken in the bag with flour mixture, seal, and shake well to coat. Transfer the coated chicken to a baking sheet, and cover. Allow the flour coating to become a paste-like consistency.
Fry the Chicken
Pour the oil in a skillet and bring it to high heat. Brown the chicken on both sides, then reduce the heat, cover the skillet, and cook for about 30 minutes. Remove the cover, return the heat to high, and fry until extra crispy. Drain the chicken on paper towels.
How to Store Fried Chicken
Let the fried chicken cool before storage to prevent bacteria growth. Place it in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate for up to four days. Reheat in the microwave or in the oven.
How to Store Fried Chicken
Let the fried chicken cool before storage to prevent bacteria growth. Place it in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate for up to four days. Reheat in the microwave or in the oven.
Ingredients
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying
Directions
Take your cut up chicken pieces and skin them if you prefer.
Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Overhead of a flour mixture in a releasable plastic bag.
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.
Overhead of chicken being dipped in a buttermilk mixture and placed in a resealable plastic bag with a flour mixture.
Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Overhead of floured covered chicken pieces resting on a baking dish.
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.
Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.
Overhead of chicken cooking in a cast iron filled with boiling oil.
When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Bring out the grill because easy Greek chicken souvlaki skewers are on the menu tonight. These classic skewers are marinated in garlic, fresh parsley and dill, lemon and bay leaves to give that classic Mediterranean flavour. Marinate the chicken at least an hour in advance and spend less than 15 minutes grilling. It’s the best addition to your summer cookout or weeknight meal.
WHAT IS IN CHICKEN SOUVLAKI?
chicken breast – cut into 1 to 2-inch cubes.
souvlaki marinade – made with a combination of water, garlic, parsley, dill, honey (or granulated sugar), salt, lemon, bay leaves.
saltand pepper – to season the skewers. You can also add some Italiano seasoning (optional).
olive oil – for grilling.
You will also need skewers, tongs for grilling, and an indoor grill pan (if you are not using an outdoor grill).
HOW TO MAKE THE BEST GREEK CHICKEN SOUVLAKI SKEWERS
Prepare the marinade. Add all of the ingredients for the chicken marinade into a small pot. Stir and bring to a boil. Turn off the heat and set aside to cool off for 1 hour. It should be cooled down completely.
Marinate the chicken. Cut the chicken breasts into 1 to 2-inch thick cubes (I cut out 10 small cubes from each breast). Add the cubes into the marinade and let them soak in for 1 hour.
Skewer the chicken. Drain the chicken pieces with a colander and remove excess marinade with paper towels. Thread the chicken onto skewers. Season with salt and pepper.
Grill the skewers. Lightly brush olive oil over grill pan. Preheat the grill over medium high heat for about 5 minutes, until sizzling hot. Cook the chicken skewers for 7 minutes on each side or until its internal temperature reaches 165 F (75 C).
TIPS FOR MAKING SOUVLAKI CHICKEN SKEWERS
Marinate the chicken. It is crucial to let the chicken marinate at least for an hour to allow the flavours to infuse and for it to get juicier. If you are able to let it marinate even longer, it will taste that much better. I prefer letting it marinate overnight, if you have the time.
Double up the recipe. This recipe that makes about 10 skewers. You can easily double or triple the recipe to feed a crowd.
How to serve. Serve these chicken souvlaki skewers with a side of pilaf rice, pita bread, lemon potatoes and Greek salad. Don’t forget to slather lots of tzatziki sauce on top. You can make your own homemade sauce in less than 5 minutes using Greek yogurt, cucumber, dill, garlic, lemon juice, olive oil, and salt and pepper. The sauce also needs an hour to refrigerate to let the flavours infuse into the yogurt. So you can plan this while your chicken is marinating as well.
Make a Greek gyro. Wrap these juicy skewers inside a pita and top with Greek salad and a generous spoonful of homemade tzatziki sauce to make easy homemade Greek chicken gyros.
How to cook skewers in the oven instead. You can absolutely cook these skewers in the oven as well. This way you can cook them all year round. They just won’t have those charred grill marks, but will still taste delicious. To bake, place skewers on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.
How to store. Unthread the chicken souvlaki and store it in an airtight container for up to 3 days in the refrigerator.
INGREDIENTS
Chicken Marinade:
1 cup water
3 cloves garlic, crushed
½ cup fresh parsley, chopped
⅓ cup fresh dill
1 tablespoon honey (or granulated sugar)
1 teaspoon salt
half a lemon, sliced
3 bay leaves
Chicken Skewers:
2 lbs. chicken breast (approximately 5-6 chicken breasts), cut into 1 to 2-inch cubes
1 teaspoon salt
1 teaspoon ground black pepper
½ tablespoon Italiano seasoning (optional)
1 tablespoon olive oil
tzatziki yogurt cucumber dip (for serving)
INSTRUCTIONS
Prepare the marinade. Add all of the ingredients for the chicken marinade into a small pot. Stir and bring to a boil. Turn off the heat and set aside to cool off for 1 hour. It should be cooled down completely.
Marinate the chicken. Cut the chicken breasts into 1 to 2-inch thick cubes (I cut out 10 small cubes from each breast). Add the cubes into the marinade and let them soak in for 1 hour.
Skewer the chicken. Drain the chicken pieces with a colander and remove excess marinade with paper towels. Thread the chicken onto skewers. Season with salt and pepper, and Italiano seasoning (optional)
Grill the skewers. Lightly brush olive oil over grill pan. Preheat the grill over medium high heat for about 5 minutes, until sizzling hot. Cook the chicken skewers for 7 minutes on each side or until its internal temperature reaches 165 F (75 C).
Serve. Serve these chicken souvlaki skewers with a side of Greek rice, pita bread, lemon potatoes and Greek salad. Don’t forget to slather lots of tzatziki sauce on top.
NOTES
Marinate the chicken. It is crucial to let the chicken marinate at least for an hour to allow the flavours to infuse and for it to get juicier. If you are able to let it marinate even longer, it will taste that much better. I prefer letting it marinate overnight, if you have the time.
Double up the recipe. This recipe that makes about 10 skewers. You can easily double or triple the recipe to feed a crowd.
How to cook skewers in the oven instead. You can absolutely cook these skewers in the oven as well. This way you can cook them all year round. They just won’t have those charred grill marks, but will still taste delicious. To bake, place skewers on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.
Make a Greek gyro. Wrap these juicy skewers inside a pita and top with Greek salad and a generous spoonful of homemade tzatziki sauce to make easy homemade Greek chicken gyros.
How to store. Unthread the chicken souvlaki and store it in an airtight container for up to 3 days in the refrigerator.
Are you afraid of a whole chicken? Be not so! Because it bakes on top of vegetables, you won’t have to worry about making any Easter side dishes. It’s surprisingly simple to make.
Ingredients
1 (3 1/2-lb.) chicken
Kosher salt
Freshly ground black pepper
1 yellow onion, cut into large pieces
3 medium carrots, peeled and cut into large pieces
2 stalks celery, cut into large pieces
1/2lb. baby potatoes, quartered
1 head garlic, halved
1tbsp. extra-virgin olive oil
3tbsp. melted butter
1 lemon
1 bunch fresh thyme
Directions
Step 1
Pat chicken dry and season all over with salt and pepper. Tie legs together and tuck wing tips under the body of the chicken. (If you have time, let rest in fridge for 1 hour, or up to overnight.)
Step 2
Preheat oven to 425°. Fill a 9″-x-13″ baking dish with onion, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt. Place chicken on top. Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme, reserving a couple sprigs for garnish.
Step 3
Roast until juices run clear and a meat thermometer inserted into the center of the thigh reads 165°, 50 minutes to 1 hour. Tent chicken with foil and let rest 15 to 20 minutes, then transfer to a cutting board and carve.
This dish is perfect for dinner following an Easter Egg hunt because the chicken finishes cooking in the sauce so quickly.
Everyone benefits when everything cooks together. This is the simplest and most comforting meal because the chicken will finish cooking in the sauce. It’s exactly what you’d want for dinner on a weeknight!
Have you already made this? Please share your thoughts in the section below!
Ingredients
11/2lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
2tbsp. extra-virgin olive oil, divided
1 small shallot, diced
8oz. baby bella mushrooms, sliced
2 cloves garlic, minced
2tsp. fresh thyme leaves
1tsp. dried oregano
1c. low-sodium chicken broth
11/4c. half and half
Pinch crushed red pepper flakes
1 (17-oz.) package gnocchi
3/4c. shredded mozzarella
1/2c. freshly grated Parmesan
3c. packed baby spinach
Directions
Step 1
Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes per side. Remove from skillet.
Step 2
Reduce heat to medium and add remaining 1 tablespoon oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more. Add broth and scrape up any brown bits on bottom of pan, then slowly add in half and half. Bring to a simmer and season with salt, pepper, and a pinch of red pepper flakes. Stir in gnocchi and return chicken to pan. Let simmer until chicken is cooked through and internal temperature reaches 165°, 8 to 10 minutes, stirring occasionally. Remove chicken from skillet.
Step 3
Add cheeses and stir until melted, then add spinach and stir until wilted.
Step 4
Slice chicken and return to skillet. Season with more salt and pepper to taste.
Because this sauce is so potent, make sure you have some crusty bread on hand. This is by far the best chicken breast recipe available. The sauce is flavorful despite its simplicity. It is loaded with tomatoes, garlic, and, most importantly, cream. It’s bright and simple, and it works equally well in the summer and winter. When you want comfort food, this is a great dinner that is also good enough to serve to guests. We like it best with bread, but you can also put it on pasta or rice. Try it with our Tuscan Salmon if you like it as much as we do!
Ingredients
1tbsp.extra-virgin olive oil
4boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1tsp.dried oregano
3tbsp.butter
3cloves garlic, minced
11/2c.cherry tomatoes, halved
3c.baby spinach
1/2c.heavy cream
1/4c.freshly grated Parmesan
Lemon wedges, for serving
Directions
Step 1In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
Step 2In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
Step 3Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
Step 4Serve with lemon wedges.
Nutrition
(per serving): 380 calories, 29 g protein, 5 g carbohydrates, 1 g fiber, 2 g sugar,28 g fat, 14 g saturated fat, 250 mg sodium
