Fried Chicken

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List of Recipes

1. Baked Fried Chicken

tag: chicken

Yield: 1 Servings

Ingredients

Directions

Mix the flours and meal together and sprinkle in some salt and lemon pepper. Beat the egg and water. Spray Pam on a shallow pan. Dip the chicken in the egg mixture and then in the flour mixture; dip in egg again and in the flour again. Place on pan and repeat for all pieces of chicken. Sprinkle a very few drops of olive oil on each piece of chicken and give the chicken a light spray of Pam.

For crusty chicken place pan in oven uncovered; bake 25 minutes at 375. Turn the chicken and bake another 20 minutes or til done. For softer crust chicken, cover pan with aluminum foil and bake for 45 minutes, or til done.

Posted to EAT-L Digest by Sue Plumley <splumley[at]CITYNET.NET> on Dec 16, 1997

2. Green Pea-Catsup Sauce for Fried Chicken

tag: chicken

Yield: 4 Servings

Ingredients

Directions

1. Shell green peas.

2. Heat oil. Add peas; stir-fry 1 minute. Then stir in catsup, sherry, sugar and salt.

3. Add stock and heat quickly.

4. Add deep-fried chicken pieces. Simmer, covered, to heat through; then serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

3. Basic Stir-Fried Chicken #2

tag: chicken

Yield: 4 Servings

Ingredients

Directions

1. Skin and bone chicken; then slice thin. Slice vegetables. Crush garlic. Mince ginger root.

2. Combine sherry, soy sauce, salt and sugar.

3. Heat oil. Add garlic and ginger root; stir-fry a few times. Add chicken and stir-fry until it loses its pinkness (about 2 minutes).

4. Add sherry mixture; stir in 1 minute more to blend. Remove chicken from pan.

5. Heat remaining oil. Add vegetables; stir-fry to coat with oil (1-2 minutes).

6. Stir in stock and heat quickly. Then return chicken and cook, covered, over medium heat, until done (2-3 minutes).

7. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Serve at once.

NOTE: See Note in "Basic Stir-Fried Chicken #1". VARIATION: Omit steps 2 and 4, and remove the chicken from the pan at the end of step 3. Then, in step 6, before returning the chicken, add to the stock a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1/2 teaspoon salt, 1/2 teaspoon sugar, a dash of pepper and 1 scallion stalk, minced.

SEE "STIR-FRIED CHICKEN

VEGETABLE COMBOS" FOR SUGGESTED

VEGETABLE COMBINATIONS

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

4. Fried Chicken a L'italienne

tag: chicken

Yield: 4 Servings

Ingredients

Directions

Rather suspiciously, this dish was also know as fried chicken al la Mexicaine. The old-fashioned tomato sauce does not taste much like the tomato sauces we know today; it's tart and work better as a condiment on the side than as a sauce to be poured over (though it is exactly the sort of tomato sauce that was served on pasta 100 years ago).

Serve with peas and mashed potatoes. From "The Original White House Cookbook" (1887), by Hugo Ziemann & Mrs. F.L. Gillette.

Dip chicken pieces in Tomato Batter. In large skillet melt butter with oil. Add chicken pieces two at time and fry until brown (more than two pieces at time can be fried as long as pieces are not crowded). Serve, passing hot Tomato Sauce.

Each serving contains about: 789 calories; 952 milligrams sodium; 217 milligrams cholesterol; 57 grams fat; 28 grams carbohydrates; 42 grams protein; 1.46 grams fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

5. Fried Chicken Slices with Lemon Sauce

tag: chicken

Yield: 4 Servings

Ingredients

Directions

1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat each piece of the chicken. Deep fry the chicken slices over low heat about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain and remove to a platter. 4.) Heat another 1 Tbs of oil. Stir fry the seasoning sauce, when it boils and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley). Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices.

6. Deep-Fried Cubed Chicken

tag: chicken

Yield: 4 Servings

Ingredients

Directions

1. Skin and bone chicken; cut in 1-inch cubes.

2. Blend flour, water and salt to a batter. Dip chicken in batter to coat.

3. Heat oil. Add chicken and deep-fry until golden. Drain on paper toweling.

4. Serve with "Basic Pepper-Salt Mix" or "Sherry-Soy Dip for Deep-Fried Chicken" (see recipes).

NOTE: Although white meat is generally used for this dish, any part of the chicken, boned and cubed, can be used. VARIATIONS: In step 2, prepare the batter with 1-1/2 tablespoons cornstarch, 2 tablespoons sherry and 1/2 tablespoon vinegar. Or omit the batter. Dip chicken cubes instead first in egg white; then dredge lightly with cornstarch.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

7. Celery Sauce for Deep-Fried Chicken

tag: chicken

Yield: 4 Servings

Ingredients

Directions

1. Slice celery stalks thin. Mince scallions. Place both in a saucepan.

2. Add sherry, soy sauce, oil and stock; bring slowly to a boil.

3. Add deep-fried chicken pieces and simmer, covered, to heat through. Remove chicken, leaving liquids in pan.

4. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

8. Chicken Teriyaki -Kvnh17b

tag: chicken

Yield: 8 Servings

Ingredients

Directions

Dredge or shake chicken in flour, salt and pepper. Heat oil in chicken fryer or large heavy skillet (1 1/2 inches deep) until hot. Fry chicken until golden on one side (about ten minutes), turn and fry other side. Turn heat on high last few minutes on each side for extra crispness. Remove chicken to platter. While chicken is frying, combine sauce ingredients. Drain oil from pan, leaving as much silt from fried chicken as possible. Add sauce to the pan and bring to a very slow simmer, scraping bottoms and sides of pan to loosen fried chicken particles. Add chicekn pieces one by one and keep sauce at a low simmer. Turn chicken to coat well. Remove to serving platter. Serve at room temperature. Posted to MM-Recipes Digest by Marie Bordewisch <msleukie[at]mindspring.com> on May 18, 1998

9. Fried Chicken

tag: chicken

Yield: 100 Servings

Ingredients

Directions

TEMPERATURE: 325 F. DEEP FAT

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

2. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, PEPPER AND PAPRIKA; SHAKE OFF EXCESS.

3. FRY UNTIL GOLDEN BROWN OR UNTIL DONE (180F.)

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.

NOTE: 2. FRYING SHOULD BE SCHEDULED TO ALLOW FRIED CHICKEN TO BE SERVED IMMEDIATELY. IF NECESSARY, FRIED CHICKEN MAY BE HELD IN A ROASTING PAN UNCOVERED IN OVEN AT 200 F. UNTIL SERVING TIME.

NOTE: 3. MEATIER PIECES MAY REQUIRE LONGER COOKING. TEST FOR DONENESS. FRIED CHICKEN SHOULD BE FORK-TENDER; THE FORK WILL PIERCE THE THICKEST PIECE EASILY.

NOTE: 4. APPROXIMATE FRYING TIME FOR CUT-UP 9 PIECE CHICKEN IS: WINGS - 5 TO 7 MINUTES LEGS - 10 TO 13 MINUTES THIGHS - 10 TO 15 MINUTES BREASTS - 10 TO 15 MINUTES KEEL BREASTS - 7 TO 10 MINUTES

Recipe Number: L15500

SERVING SIZE: 2 PIECES (

From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

10. Fried Chicken with Yellowish Bean Cheese

tag: chicken

Yield: 1 Servings

Ingredients

Directions

1) Wash chicken thoroughly and cut into chunks. Drain.

2) Mash yellowish bean cheese and mix well with chicken chunks, then put in seasonings and marinate for a while.

3) Add dash of flour in chicken chunks and mix.

4) Heat half wok oil and fry chicken chunks until they turn golden brown. Dish up and drain.

5) Saute sectioned spring onion, shredded red chilli and fried chicken chunks, sprinkle with wine, and stir well. Dish up and serve. Posted to MM-Recipes Digest V4 #075 by Viman Wong - SHTM/F95 <v7wong[at]acs.ryerson.ca> on Mar 14, 1997

11. Fried Chicken and Pan Gravy

tag: chicken

Yield: 1 Servings

Ingredients

Directions

Put a cup of flour seasoned with salt and pepper in a large, brown grocery bag. Then put the chicken pieces in a few at a time and shake vigorously to coat them well. Fry 'em uncovered in about a quarter inch oil for 45 minutes or so. Drain the excess oil, leaving about three tablespoons and brown an equal amount of flour in the oil, then gradually whisk in a cup or so of milk. Viola! Fried Chicken and Pan Gravy. This was how my grandmother made fried chicken and it was indisputably the BEST in the world! I do it exactly as she did, but still can't get it that good... This should make a nice, crispy batch of chicken. If you cover while frying, it will probably come out soggy.

Posted by Stephen Ceideburg May 9 1990.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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