Deviled Fried Chicken Best Recipes

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DEVILED OVEN- FRIED CHICKEN

2007-10-31



Deviled Oven- Fried Chicken image

The devil must have made me put so much hot sauce in this chicken dish that it leaves your mouth on fire. Please use less if you want the nice flavor but less heat.

Provided by Geema

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients:

  • 6 -8 pieces boneless chicken breasts or 6 -8 pieces boneless chicken thighs
  • 1/3 cup of your favorite hot pepper sauce (mine is Chalula.)
  • 1/4 cup water
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon cayenne
  • 1 cup breadcrumbs
  • 1/2 cup flour
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons poultry seasoning
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon paprika

Steps:

  • In a large bowl, make the marinade by mixing
  • together hot pepper sauce, water, mustard, and pepper.
  • Add chicken; cover and marinate in refrigerator for 1 hour.
  • While chicken is marinating make the coating.
  • In a bowl, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning, cornstarch, salt, sugar and paprika; blend until thoroughly mixed.
  • Put the bread crumb mixture in a shallow dish.
  • Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat.
  • Place chicken in single layer, in a shallow baking sheet.
  • Bake in 400 F oven for 15 minutes.
  • Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender.

DEVILED FRIED CHICKEN

2022-01-27



Deviled Fried Chicken image

If you like fried chicken this one is excellent and well worth the time to make! The chicken has to marinate in the buttermilk so you can start it a day or two ahead. this recipe comes from Bon Appetit, 1998.

Provided by Bev I Am

Categories     Chicken Breast

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients:

  • 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 1/4 lb) fryer chickens, backbone removed and chicken cut into 8 pieces with skin removed (except wings)
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 5 cups peanut oil (for frying)

Steps:

  • 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.

DEVILED FRIED CHICKEN

2004-08-20



Deviled Fried Chicken image

Categories     Chicken     Fry     Kid-Friendly     Kwanzaa     Dinner     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 12

Ingredients:

  • 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)

Steps:

  • 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.

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