SOUTHERN FRIED BONELESS CHICKEN RECIPES

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AIR FRYER SOUTHERN-FRIED CHICKEN RECIPE - BETTYCROCKE…



Air Fryer Southern-Fried Chicken Recipe - BettyCrocke… image

Nothing beats crispy, savory southern-fried chicken—especially when it has less fat than the deep-fried version. Try this Air Fryer Southern-Fried Chicken recipe for a fresh take on tradition.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 9

2 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
3/4 cup buttermilk
4 boneless skinless chicken breasts (about 1 1/2 lb total)
3/4 cup Gold Medal™ All-Purpose Flour
Cooking spray

Steps:

  • In small bowl, mix Seasoning Mix ingredients.
  • In shallow bowl, mix buttermilk and 1 tablespoon of the seasoning mix. Cut chicken breasts in half crosswise, and add to buttermilk mixture. Turn to coat. Cover and refrigerate 1 hour.
  • Meanwhile, cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket. Spray with cooking spray.
  • In shallow bowl, mix flour with remaining 1 tablespoon seasoning mix. Remove 4 pieces chicken from marinade, keeping remaining chicken refrigerated, and dredge the 4 pieces in flour mixture.
  • Place coated chicken on parchment in air fryer basket. Spray top of chicken with cooking spray.
  • Set to 325°F; cook 10 minutes. Turn chicken; spray tops with more cooking spray, and cook 8 to 12 minutes longer or until chicken is cooked through (at least 165°F). Keep warm. Repeat with remaining chicken, and discard any remaining marinade and flour mixture.

Nutrition Facts : Calories 280 , CarbohydrateContent 14 g, CholesterolContent 110 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 41 g, SaturatedFatContent 2 g, ServingSize 2 Pieces, SodiumContent 720 mg, SugarContent 2 g, TransFatContent 0 g

KOREAN FRIED CHICKEN RECIPE - NYT COOKING



Korean Fried Chicken Recipe - NYT Cooking image

Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006. Cecilia Hae-Jin Lee, the author of “Quick and Easy Korean Cooking,” said fried chicken became popular in Korea when fast-food places opened there after the war.

Provided by Julia Moskin

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

1 small yellow onion, coarsely grated
2 cloves garlic, minced
1/2 teaspoon salt, plus more for coating
1/4 teaspoon black pepper, plus more for coating
8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings
3 tablespoons Korean chili paste (gojuchang)
3 tablespoons ketchup
1/4 cup sugar
2 tablespoons toasted sesame seeds, more for garnish
Juice of 1/2 lemon
Oil for deep frying
1/2 cup all-purpose flour
2/3 cup cornstarch

Steps:

  • In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
  • In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
  • Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
  • Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
  • For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

Nutrition Facts : @context http//schema.org, Calories 982, UnsaturatedFatContent 57 grams, CarbohydrateContent 36 grams, FatContent 66 grams, FiberContent 1 gram, ProteinContent 59 grams, SaturatedFatContent 7 grams, SodiumContent 869 milligrams, SugarContent 11 grams, TransFatContent 0 grams

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