Fried chicken is, as the name suggests; pieces of chicken that are heavily seasoned or battered and fried to golden perfection. History suggests that the Scottish were the first to fry their chicken in fat, albeit without seasoning. Fried chicken was also evident from descendants of Africa as well, with one noticeable difference being the use of seasoning in their fried chicken cuisine. The Scottish and African fried chicken techniques were combined in the southern part of America when the Africans were used as slaves.
When slavery was abolished, fried chicken became a common dish not only in homes across America but also in popular restaurant chains we know and love, such as KFC and Popeyes. However, with the right recipe, a delicious dish of fried chicken can be made to taste just as good, if not better than some of those popular brands.
Oven-Fried Chicken Tenders
These oven-fried chicken tenders are just as tasty as your typical fried chicken recipes. It's possible to fry these, but I prefer to bake them, as it creates less mess and produces a perfect fried chicken taste without using a lot of oil. Serve these with a side of mashed potatoes and homemade coleslaw and you'll have yourself a pure dish of comfort. For crispy tenders, make sure that your oven is preheated and do not overbake.
Ingredients
- 1 cup Bisquick
- ¾ cup panko or breadcrumbs
- 2 tbsp smoked paprika
- 2½ tsp seasoning salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- ½ tsp Italian seasoning
- 4 chicken breasts (cut into thin strips)
- 4 tbsp butter (melted)
- cooking spray
Instructions
- Preheat your oven to 400 °F and set a baking sheetaside.
- In a large bowlor plastic bag, add one cup of Bisquick, three-quarter cups of panko or breadcrumbs, two tablespoons of smoked paprika, two and one-half teaspoons of seasoning salt, one teaspoon of pepper, one teaspoon of garlic powder, one-halfteaspoon of chili powder, one-quarter teaspoon of cayenne pepper and one-half teaspoon of Italian seasoning. Mix until well combined.
- Add the chicken strips to the Bisquick mixture and toss until well coated.
- Evenly spread four tablespoons of melted butter onto the baking sheet using a pastry brush.
- Place the coated chicken strips on top of the melted butter.
- Spray the tops of the chicken strips with the cooking spray before placing the pan in the oven.
- Turn the chicken strips after ten minutes in the oven.
- Bake for an additional ten minutes, or until both sides are golden brown and crispy looking.
- Serve with your favorite dipping sauce and side dishes.
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Buttermilk Fried Chicken
Fried chicken can be time-consuming,but this buttermilk recipe is worth it. Because buttermilk contains enzymes that break down the protein in the chicken, it makes for a more tender, flavorful fried chicken. My husband loves this fried chicken recipe, especially when it is served with a side of homemade mac and cheese and fresh biscuits.
Ingredients
- 10 pieces of chicken (skin and bone on)
- 4 cups buttermilk (for soaking the chicken)
- 2 cups Bisquick
- 1½ tbsp garlic powder
- 1½ tbsp onion powder
- 1½ tbsp paprika
- 1½ tbsp cayenne pepper
- 1 tsp freshly ground black pepper
- 4 cups buttermilk (for dipping the chicken)
- peanut oil for frying
Instructions
- Place the chicken into a bowl with four cups of buttermilk and allow to soak for one hour.
- In a mixingbowl, combine two cups of Bisquick, one and one-half tablespoons each of garlicpowder, onion powder, paprika, cayenne pepper, and one teaspoon of pepper.
- Divide the flour mixture into 2 bowls.
- Preheat the oil in a large skillet or Dutch oven to 325°F.
- Remove the chicken pieces from the buttermilk and dip each piece into one of the Bisquick mixture bowls. Discard the bowl of buttermilk that the chicken was soaking in.
- Repeat the dipping process using four cups of fresh buttermilk and the additional bowl ofBisquick.
- Fry the chicken pieces for twelve minutes or until golden brown. Use a thermometer to check the internal temperature of the chicken. It should reach 180°F (Do not overcrowdthe cooking pan). When the chicken is cooked, transfer it to a serving dish lined with a paper towel and sprinkle each piece with coarse salt.
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Fried Parmesan Flavored Chicken Wings
I love chicken wings, but to be honest,the ones I’ve bought and cooked from grocery stores always seem to be soggy. However, these homemade parmesan wings are just the opposite. These are flavorful and crispy and make the perfect accompaniment to a movie or game night.
Ingredients
Chicken Wings
- 2 pounds chicken wings (wings should be thawed)
- ½ cup corn starch
- ½ cup Bisquick
- 4 cups corn oil for frying
- 3 tsp garlic powder
- 1 tsp black pepper
- ⅓ cup grated parmesan cheese
- 2 tbsp parsley
- 1 cup ranch dressing (for dipping)
Ranch Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp fresh parsley (chopped fine)
- 2 cloves garlic minced
- ¼ tsp dried dill
- ½ tbsp dried chives
- 1 tbsp fresh lemon juice
- salt & pepper to taste
Instructions
Ranch dressing
- Add all of the ingredients listed in a medium-size mixing bowl and combine until well incorporated. Set aside and prepare the chicken wings.
Wings
- Before preparing the wings, dry each one on both sides using paper towel. In a medium-sized mixing bowl, combine one-half cup of corn starch, one-half cup of Bisquick, three teaspoons of garlic powder, and one teaspoon of black pepper.
- Add the wings to the bowl and coat with the flour mixture.
- Heat four cups of corn oil in a large frying pan to 350°F.
- Line a plate with paper towels in which to place cooked wings. (The paper towels will absorbany excess oil).
- Add the coated chicken wings to the hot oil and fry for five to six minutes. Flip the wings over and cook for an additional five minutes or until golden brown.
- Place the cooked wings on the prepared paper towel-lined plate and sprinkle the grated Parmesan cheese over each wing. Add coarse salt if desired and sprinkle with two tablespoons of parsley flakes.
- Serve with homemade ranch dressing or your favorite dip if desired.
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