Fried Chicken Day 2024 is on Saturday, July 6, 2024: I need a Recipe for Fried Chicken!?

Saturday, July 6, 2024 is Fried Chicken Day 2024. Breakfast buffet: National fried chicken day – Eatocracy - CNN.com ... National fried chicken day

The bird gets the spotlight on Fried Chicken Day, and tummies are roaring already. Move over vegetarians, there's a deep-fried chicken leg and breast coming through this!

To include more pizzazz to the day, coat the legendary southern food in seasonings and yell "Yeehaw!" Cover the chicken with a combination of cayenne pepper, garlic powder and paprika to place the spring back in the step. A little hot sauce? Sure, let's go all out! Offer the delicious fried meals with chick gravy to up the yum-factor even more.

Pair the delicious bird with waffles for a traditional combination. Or, why not make poultry the star of the show and include a delicious side dish? Lip-smacking sides feature buttermilk biscuits, chilly potato tossed salad or coleslaw. With deep-fried chicken on the plate, the preference makes sure to try clucking excellent!

Fried Chicken

Canola oil

3 pounds chicken with skin (pre-cut from the grocery store - legs, thighs, wings)

Salt

All-purpose flour, for dredging

Heat 1/2-inch of oil in a large skillet over medium heat. Season chicken with salt and cover in flour (use a large plastic resealable bag). Place chicken in oil and brown on all sides evenly, about 4 to 5 minutes per side, or until chicken is fully cooked through. Remove to a paper towel and refrigerate until cold. This is best made 1 day in advance.

or

Pollo Diablo (Garlicky, Spicy, Deep-fried Chicken) Recipe courtesy Eve Collins

See this recipe on air Friday May. 02 at 12:00 PM ET/PT.

Show: Diners, Drive-ins and Dives

Episode: A World of Flavors

12 cups corn oil, for deep frying

3/4 cup egg whites

4 quarters skinless chicken, boned and cut into 1/2-inch pieces

Garlic salt

Freshly ground black pepper

3 cups cornstarch

Garlic Mixture:

4 tablespoons minced garlic

1 teaspoon minced yellow onion

3/4 tablespoon minced green onion

Pinch dried crushed red pepper

Freshly ground black pepper

1/2 minced serrano pepper

1/2 minced jalapeno pepper

Pinch garlic salt

Pinch garlic powder

1/2 cup hot chili oil, divided

2 tablespoons sesame oil, divided

2 cups freshly chopped green onions

Pinch garlic salt

In a Dutch oven or deep-fryer heat oil to 375 degrees F.

In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.

Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.

Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.

For the Garlic Mixture:

In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine.

Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken.

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How to fry chicken without crisco?

Buttermilk Fried Chicken Recipe

Ingredients

1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces

2 cups buttermilk

1 large onion, sliced

1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

2 cups flour

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

1 teaspoon cayenne pepper

Salt and pepper

2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

Method

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)

2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.

3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.

4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Yield: Serves 4.

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Pan-Fried Chicken.Pan-fried chicken is a healthy alternative to traditional fried chicken. Replacing some of the salt with spices like ginger, paprika, cinnamon, and nutmeg reduces the amount of sodium and pumps up the flavor.

Ingredients

1 cup all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon ground ginger

1/2 teaspoon hot paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon fine sea salt

2 bone-in chicken breast halves, skinned

2 bone-in chicken thighs, skinned

2 chicken drumsticks, skinned

1/4 cup peanut oil

Preparation

1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.

2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.

3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.

Note:

The key to success with this recipe is even heat. If the oil gets too hot, the chicken may brown too quickly before fully cooking. You can lower the heat, or brown the chicken on the stovetop and then cook in a 350° oven until done. If the oil is not hot enough, the chicken will absorb too much of it. Omit spices in the breading, if you prefer.

What is the best fried chicken recipe?

DEVILED FRIED CHICKEN

If you don't want spicy, omit the cayenne

Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken — around three pounds — so that it will cook through quickly. If you're cutting it yourself, start by going along both sides of the backbone with kitchen shears or a large knife. Once the backbone has been removed, cut the chicken into eight pieces (two breasts, wings, legs and thighs); include the top third of each breast with the wings for a more generous serving. The chicken needs to marinate for at least a day, so plan accordingly.

See how to joint a chicken.

2 cups buttermilk

1/4 cup Dijon mustard

2 tablespoons onion powder with green onion and parsley

5 teaspoons salt

4 teaspoons dry mustard

4 teaspoons cayenne pepper

2 1/2 teaspoons ground black pepper

1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)

3 cups all purpose flour

1 tablespoon baking powder

1 tablespoon garlic powder

5 cups (or more) peanut oil (for frying)

In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.

Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.

Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

Serves 4.