Crispy Buttermilk Oven-Fried Chicken

1 cup corn flakes cereal
1/2 cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
2 teaspoons black pepper
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/4 cup buttermilk
Cooking spray
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1. Heat oven to 425°F. Line 13×9-inch pan with foil; spray foil with cooking spray.
2. Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
3. In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
4. Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

Crispy Fried Chicken

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Recipe by Debbie Adams

2 1/2 to 3 lbs. cut up frying chicken

SEASONED FLOUR

Ingredients:

  • 1 1/2 c. flour
  • 2 tsp. garlic salt or 1⁄2 tsp. garlic powder and 1 1⁄2 tsp. salt
  • 1/4 tsp. poultry seasoning
  • 1 1/2 tsp. black pepper
  • 1 1/2 tsp. paprika

Combine all ingredients; set aside.

CRISPY BATTER

Ingredients:

  • 2/3 c. flour
  • 1/2 tsp. salt
  • 3/4 c. flat beer or water
  • 1/8 tsp. pepper
  • 1 egg yolk, beaten

Directions:

  • Combine flour and seasonings in bowl. Combine egg yolks and beer (or water). Add gradually to dry ingredients.
  • Heat oil in deep fryer to 365 degrees.
  • Moisten chicken pieces.
  • Dip in seasoned flour, then batter, then back in seasoned flour.
  • Fry in hot oil 15 to 18 minutes until well browned. Drain on paper.

Chicken Fried in Batter

1 (2-3 lbs.) chicken

1 cup milk

1 egg

1 tsp. baking powder

1 cup flour

1 tsp. salt

1.2 tsp. pepper

1.2 tsp. paprika

Directions:

Beat egg and add milk. Add dry ingredients and beat until smooth. Dip pieces in batter and fry at 350°-375° in deep oil for 15 minutes. Thicker pieces, fry for 20 minutes.

Note: May use batter recipe for fish

Crispy Fried Chicken

Recipe by Debbie Adams

Ingredients:

1 cup yellow cornmeal

2 tsp. salt

1/4 – 1/2  tsp. garlic powder

1 tbsp. water

1 egg, beaten

1 (2 1⁄2 t 3 lb. fryer, cut up

Crisco of Canola Oil

Directions:

Combine dry ingredients in a plastic bag. In a bowl combine water and beaten egg. Dip chicken in egg mixture and then in bag of cornmeal mixture. Put in skillet, skin side up. Pan fry about 40 to 45 minutes or until tender and golden brown.

Perfect Southern Fried Chicken

Recipe by

Debbie Adams

1 Chicken fryer

Flour

Salt and pepper (to taste)

1 cup milk

2 Eggs (lightly beaten)

Crisco shortening

1 tbsp. bacon grease

Directions:

  • Cut the chicken carefully  and evenly into serving pieces, taking care to keep the skin of each piece intact, and rinse under running water.
  • In a heavy brown paper bags, or heavy plastic bag, combine the flour and salt and pepper, and shake well until well blended.
  • Pour the milk in to a soup bowl; eggs in separate bowl.
  • Set an electric frying pan at 375°, or place a large cast-iron skillet over moderate heat; fill half full of melted Crisco; add bacon grease. When a drop of water flipped into the fat sputters, dip some of the chicken pieces into egg, then milk, then place in the bag. Shake vigorously to coat evenly, shake off excess flour back into bag. Arrange the chicken pieces in heated shortening and bacon grease, careful not to overcrowd the pan. Fry the chicken till golden brown and crisp, about 15-20 minutes. Turn chicken with tongs, reduce heat to 350° and continue to fry until golden brown, about 15 minutes longer (turn chicken only once). Drain on another paper bag and repeat the procedure with the remaining chicken pieces, adding a little more shortening and bacon grease if needed and maintain the the heat at the moderate temperatures outlined above (375° for electric frying pan or moderate for cast iron, reducing to 350° when turned over). Transfer the drained chicken pieces to a platter; (DO NOT COVER CHICKEN). Serve warm or at room temperature.

Easy Oven-Fried Chicken

This recipe is both baked chicken and fried chicken.

1⁄4 cup butter

Season flour

1 fryer chicken

Directions:

Heat oven to 425°. Melt butter in shallow baking pan in oven. Place seasoned flour in paper sack. Shake chicken in the bag. Place chicken in pan, skin side down in a single layer. Bake 45 minutes, turn and bake 15 minutes more or until tender.

Seasoned Flour

1⁄2 cup flour

1 tsp. salt

1⁄4 tsp. pepper

1⁄4 tsp. paprika

1 tsp. parsley

Southern Fried Chicken

Recipe by: Cindy Carper

INGREDIENTS:

1 cup pancake mix

3 tsp. salt

1/4 tsp. pepper

1/4 tsp. paprika

3-4 lbs chicken, cut up

DIRECTIONS:

In a large post, cover chicken pieces with water and boil until tender then drain. In a large resealable plastic bag combine pancake mix, salt, pepper, and paprika (shake until well blended. Being sure that each piece of chicken is moist from water,  place one or two pieces of chicken in a bag and shake till well coat. Place chicken in a skillet of canola oil and butter.Fry until chicken is golden brown.