Easy Fried Chicken

Cookbook
50 Delicious Fried Chicken Recipes
(2nd Edition)

By
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 LEGAL NOTES
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Table of Contents 40 . . . . . . . Mexican Fried Chicken Chimichangas
41 . . . . . . . Glamorous ★Fried Chicken★
44 . . . . . . . Fried Chicken with Pesto
7 . . . . . . . . Crispy Chicken with Southern Gravy
45 . . . . . . . South Carolina Secret Fried Chicken
8 . . . . . . . . Crispy Garlicky Fried Chicken
46 . . . . . . . Fried Chicken in College
9 . . . . . . . . Parsley Parmesan Oven Fried Chicken
47 . . . . . . . Chipotle Baked Fried Chicken
12 . . . . . . . Buttermilk Paprika Fried Chicken
48 . . . . . . . Chinese Take-out Fried Chicken
13 . . . . . . . 6-Ingredient Fried Chicken
49 . . . . . . . Almond Baked Fried Chicken
14 . . . . . . . Indian Fried Chicken
50 . . . . . . . Dijon Fried Chicken
15 . . . . . . . Chicken Steaks with Gravy
51 . . . . . . . Texas Ranch Fried Chicken
16 . . . . . . . Crispy Pheasant
54 . . . . . . . How To Throw Together Fried Chicken
17 . . . . . . . Crispy Fried Chicken Croquettes
55 . . . . . . . Fried Chicken Salad
20 . . . . . . . Oriental Fried Chicken Thighs
56 . . . . . . . Chicken Tenders III
21 . . . . . . . Fried Chicken Stir Fry Dinner
57 . . . . . . . Spicy Cornmeal Fried Chicken
22 . . . . . . . Fried Chicken Livers
58 . . . . . . . 45-Minute Fried Chicken
23 . . . . . . . Thai Chicken Fried Rice
59 . . . . . . . Boardwalk Fried Chicken
24 . . . . . . . Kanas Style Fried Chicken Cutlets
60 . . . . . . . Mexico City Chili Lime Fried Chicken
25 . . . . . . . Fried Chicken In A Japanese Style
61 . . . . . . . Rainy Day Oven Fried Chicken
28 . . . . . . . Fried Chicken Spinach Dinner
64 . . . . . . . Parallel Processing Fried Chicken
29 . . . . . . . Fried Chicken with Honey Nut Sauce
65 . . . . . . . Mumbai Fried Chicken
30 . . . . . . . Spicy Fried Chicken Wings 101
66 . . . . . . . Baton Rouge Easy Fried Chicken
31 . . . . . . . I ♥ Oven Fried Chicken
67 . . . . . . . Mr Tokyo’s Fried Chicken
32 . . . . . . . Maria’s Buttermilk Chicken
33 . . . . . . . Chicken Tenders 101 w/ Spicy Dipping Sauce
36 . . . . . . . Perfect Gluten-Free Chicken Cutlets
37 . . . . . . . Memphis Fried Chicken Breasts
38 . . . . . . . Italian Tomato Fried Chicken
39 . . . . . . . Curry Fried Chicken
Crispy Chicken
with Southern Gravy Prep Time: 25 mins
Total Time: 55 mins

Servings per Recipe: 8

Calories 507 kcal
Fat 29 g
Carbohydrates 18.6g
Protein 40.5 g
Cholesterol 142 mg
Sodium 588 mg

Directions Ingredients
1. In a shallow dish, add the egg and 1/2 C. of milk 1/2 C. milk
and beat well. 1 egg, beaten
2. In a resealable plastic bag, combine the flour, 1 C. all-purpose flour
poultry seasoning, garlic salt and paprika. 2 tsp garlic salt
3. Add the chicken pieces and seal the bag. 1 tsp paprika
4. Toss to coat well. 1 tsp ground black pepper
5. Remove the chicken from the bag and transfer 1/4 tsp poultry seasoning
the flour mixture into another shallow dish. 1 (4 lb.) whole chicken, cut into pieces
6. In a large skillet, heat the oil to 365 degrees F. 3 C. vegetable oil
7. Dip the chicken into the egg mixture and coat 1 C. chicken broth
everything in the flour mixture evenly. 1 C. milk
8. Reserve the remaining flour mixture.
9. Fry the chicken pieces in the hot oil till browned from all sides.
10. Now reduce the heat to medium-low and cook the chicken pieces for about 30 minutes.
11. Transfer the chicken pieces onto paper towel lined plates to drain.
12. Remove the oil from the skillet, leaving about 2 tbsp in the skillet.
13. Place the skillet on low heat and slowly, add the reserved flour mixture, stirring continuously.
14. Cook everything for about 2 minutes then add the broth, stirring continuously.
15. Increase the heat to high and add the milk, stirring continuously and bring to a boil.
16. Reduce the heat to low and simmer for about 5 minutes.
17. Immediately, pour sauce over the chicken and serve. 
Crispy Chicken with Southern Gravy 7
CRISPY GARLICKY
Fried Chicken Prep Time: 20 mins
Total Time: 35 mins

Servings per Recipe: 4

Calories 391 kcal
Fat 11.4 g
Carbohydrates 37.3g
Protein 32.8 g
Cholesterol 116 mg
Sodium 935 mg
Ingredients
2 tsp garlic powder 1 egg
1 tsp ground black pepper 4 skinless, boneless chicken breast halves
1 tsp salt 1 C. oil for frying, or as needed
1 tsp paprika
1/2 C. seasoned bread crumbs
1 C. all-purpose flour
1/2 C. milk

Directions
1. In a shallow dish, add the egg and milk and beat well.
2. In another shallow dish mix together the flour, breadcrumbs, garlic powder, paprika, salt and black
pepper.
3. Get your oil, in a skillet to 350 degrees F.
4. Dip the chicken breast halves in the egg mixture and then roll in the flour mixture evenly.
5. Fry the chicken breast halves for about 10 minutes, flipping once half way.
6. Serve hot. 

8 Crispy Garlicky Fried Chicken

Cheesy Parsley Parmesan
Oven Fried Chicken Prep Time: 15 mins
Total Time: 1 hr 30 mins

Servings per Recipe: 6

Calories 607 kcal
Fat 40.4 g
Carbohydrates 13.4g
Protein 45.1 g
Cholesterol 174 mg
Sodium 821 mg

Ingredients
1 clove crushed garlic 1 (4 lb.) chicken, cut into pieces
1/4 lb. butter, melted
1 C. dried bread crumbs
1/3 C. grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tsp salt
1/8 tsp ground black pepper

Directions
1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish.
2. In a shallow dish, mix together the melted butter and garlic.
3. In another shallow dish, mix together the cheese, breadcrumbs, parsley, salt and black pepper.
4. Coat the chicken pieces in the butter mixture and in the cheese mixture evenly.
5. Arrange the chicken pieces into the prepared baking dish in a single layer.
6. Drizzle with the remaining butter mixture evenly and cook everything in the oven for about 1-1 1/4
hours. 

Cheesy Parsley Parmesan Oven Fried Chicken 9

BUTTERMILK
Paprika Fried Prep Time: 30 mins
Total Time: 50 mins

Chicken Servings per Recipe: 8

Calories 489 kcal
Fat 21.8 g
Carbohydrates 29.5g
Protein 40.7 g
Cholesterol 116 mg
Sodium 140 mg
Ingredients
1 (4 lb.) chicken, cut into pieces
1 C. buttermilk
2 C. all-purpose flour for coating
1 tsp paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Directions
1. In a shallow dish, place the buttermilk.
2. In another shallow dish, place the flour, salt, black pepper and paprika.
3. Dip the chicken pieces in the buttermilk completely and coat them in the flour mixture.
4. Arrange the chicken pieces on a baking dish and cover with wax paper and keep aside till flour
becomes pasty.
5. In a large cast iron skillet, heat the vegetable oil and fry the chicken pieces till browned.
6. Reduce the heat and cook, covered for about 30 minutes.
7. Uncover and increase the heat and cook till crispy.
8. Transfer the chicken pieces onto paper towel lined plates to drain. 

12 Buttermilk Paprika Fried Chicken

6-Ingredient
Fried Chicken Prep Time: 15 mins
Total Time: 35 mins

Servings per Recipe: 6

Calories 491 kcal
Fat 32 g
Carbohydrates 16.1g
Protein 32.8 g
Cholesterol 97 mg
Sodium 94 mg

Ingredients
1 (3 lb.) whole chicken, cut into pieces
1 C. all-purpose flour
salt to taste
ground black pepper to taste
1 tsp paprika
1 quart vegetable oil for frying

Directions
1. In a shallow dish, place the flour.
2. Sprinkle the chicken pieces with salt, paprika and black pepper and roll them in the flour evenly.
3. In a large skillet, heat the oil to 365 degrees F.
4. Add the chicken pieces and cook, covered for about 15-20 minutes, flipping once half way.
5. Transfer the chicken pieces onto paper towel lined plates to drain. 

6-Ingredient Fried Chicken 13

INDIAN
Fried Chicken Prep Time: 15 mins
Total Time: 1 hr 15 mins

Servings per Recipe: 4

Calories 1238 kcal
Fat 96.3 g
Carbohydrates 13.8g
Protein 85.2 g
Cholesterol 1340 mg
Sodium 1430 mg
Ingredients
1 (4 lb.) whole chicken, cut into pieces
6 cloves garlic, chopped
4 tbsp oyster sauce
2 tbsp curry powder
1/2 C. vegetable oil

Directions
1. In a glass dish, mix together the oyster sauce, garlic and curry powder.
2. Add the chicken pieces and coat it with the mixture generously.
3. Cover and refrigerate for at least 1/2 hour.
4. In a large skillet, heat the oil on medium-high heat and fry the chicken pieces for about 20-25
minutes 

14 Indian Fried Chicken

Chicken Steaks
with Gravy Prep Time: 20 mins
Total Time: 40 mins

Servings per Recipe: 6

Calories 791 kcal
Fat 34.3 g
Carbohydrates 71.1g
Protein 47 g
Cholesterol 124 mg
Sodium 1393 mg

Ingredients
4 (1/2 lb.) chicken cube steaks 1 egg
2 C. all-purpose flour 1 tbsp hot pepper sauce
2 tsp baking powder 2 cloves garlic, minced
1 tsp baking soda 3 C. vegetable shortening for deep frying
1 tsp black pepper 1/4 C. all-purpose flour
3/4 tsp salt 4 C. milk
1 1/2 C. buttermilk kosher salt and ground black pepper to taste

Directions
1. With a meat pounder, pound the steaks to 1/4-inch thickness.
2. In a shallow dish, mix together the flour, baking soda, baking powder, salt and black pepper.
3. In another shallow dish, add the egg, buttermilk, hot sauce and garlic and beat well.
4. Coat the steaks with the flour mixture then dip in the egg mixture and again coat with the flour
mixture.
5. In a large skillet, heat the oil to 325 degrees F.
6. Add the steaks and fry for about 3-5 minutes on both sides.
7. Transfer the steaks onto paper towel lined plates to drain.
8. Drain the fat from the skillet, reserving about 1/4 C. of the mixture in the skillet.
9. Slowly, add the remaining flour, stirring continuously in the skillet on medium-low heat.
10. Slowly, add the milk, stirring continuously and increase the heat to medium.
11. Bring to a gentle simmer and cook for about 6-7 minutes.
12. Stir in the salt and black pepper and remove from the heat.
13. Pour the gravy over the chicken and serve. 

Chicken Steaks with Gravy 15

CRISPY
Pheasant Prep Time: 10 mins
Total Time: 20 mins

Servings per Recipe: 4

Calories 275 kcal
Fat 11.6 g
Carbohydrates 15.3g
Protein 25.8 g
Cholesterol 58 mg
Sodium 243 mg
Ingredients
1 C. milk
1 1/2 tbsp distilled white vinegar
2 pheasant breast halves, thinly sliced
1 C. finely crushed saltine cracker crumbs
1 C. canola oil for frying

Directions
1. In a shallow dish, combine the vinegar and milk.
2. In another shallow dish, place the cracker crumbs.
3. Dip the pheasant slices in the vinegar mixture and then coat everything with the crumbs evenly.
4. In a large skillet, heat the oil on medium-high heat and cook the pheasant slices for about 5 minutes
per side.
5. Transfer the pheasant slices onto paper towel lined plates to drain.  

16 Crispy Pheasant
Crispy
Fried Chicken Prep Time: 25 mins
Total Time: 2 hr 55 mins

Croquettes Servings per Recipe: 6

Calories 377 kcal
Fat 17.5 g
Carbohydrates 26.6g
Protein 27 g
Cholesterol 137 mg
Sodium 765 mg

Ingredients
1/4 C. butter 1/4 C. minced onion
1/4 C. flour 1 tbsp dried parsley
1/2 C. milk 1/4 tsp garlic powder
1/2 C. chicken broth 1/8 tsp celery seed
3 C. finely chopped cooked chicken 1/8 tsp cayenne pepper
1 1/2 C. seasoned bread crumbs, divided salt and ground black pepper to taste
2 eggs, beaten 1/4 C. oil, or as needed

Directions
1. In a pan, melt the butter on medium heat.
2. Slowly, add the flour, stirring continuously and cook for about 1 minute.
3. Slowly, add the broth and the milk, beating continuously.
4. Cook, stirring continuously for about 5-10 minute till a thick sauce forms.
5. Remove everything from the heat and keep aside for about 10 minutes to cool.
6. In a large bowl, add the cooled sauce, chicken, eggs, 1 C. of the breadcrumbs, onion, parsley, celery
seeds, garlic powder, salt and black pepper and mix till well combined.
7. Cover and refrigerate to marinate for about 2 hours.
8. Make 6 equal sized patties from the mixture.
9. In a shallow, dish place the remaining breadcrumbs.
10. Roll the each patty in the breadcrumbs.
11. In a large skillet, heat the oil on medium-high heat and cook the patties for about 5 minutes per side.
12. Transfer the chicken onto paper towel lined plates to drain.  

Crispy Fried Chicken Croquettes 17

ORIENTAL
Fried Chicken Prep Time: 10 mins
Total Time: 8 h 50 mins

Thighs Servings per Recipe: 10

Calories 877 kcal
Fat 68.5 g
Carbohydrates 120.4g
Protein 44 g
Cholesterol 222 mg
Sodium 1137 mg
Ingredients
4 eggs 1/4 C. oyster sauce
1/4 C. cornstarch 5 lb. boneless chicken thighs, cut in half
1/4 C. white sugar 2 C. vegetable oil, for deep frying
5 cloves garlic, minced
1/2 C. sweet rice flour
4 tsp salt
4 green onions, chopped

Directions
1. In a large bowl, mix together all the ingredients except the chicken and oil.
2. Add the chicken pieces and coat them with the mixture generously.
3. Cover and refrigerate everything to marinate overnight.
4. Remove the chicken pieces from the refrigerator and keep everything aside in at room temperature
for about 10 minutes before cooking.
5. In a large skillet, heat the oil to 375 degrees F and fry the chicken pieces till golden brown completely.
6. Transfer the chicken pieces onto paper towel lined plates to drain.  

20 Oriental Fried Chicken Thighs

Fried Chicken
Stir Fry Dinner Prep Time: 30 mins
Total Time: 1 hr 20 mins

Servings per Recipe: 6

Calories 700 kcal
Fat 12.1 g
Carbohydrates 76.7g
Protein 67.7 g
Cholesterol 1161 mg
Sodium 1790 mg

Ingredients
2 C. white rice 1 tbsp sesame oil
4 C. water 1 green bell pepper, cut into matchsticks
2/3 C. soy sauce 1 (8 oz.) can sliced water chestnuts, drained
1/4 C. brown sugar 1 head broccoli, broken into florets
1 tbsp cornstarch 1 C. sliced carrots
1 tbsp minced fresh ginger 1 onion, cut into large chunks
1 tbsp minced garlic 1 tbsp sesame oil
1/4 tsp red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced

Directions
1. In a pan, add the water and rice and bring to a boil on high heat.
2. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes.
3. In a small bowl, add the brown sugar, corn starch and soy sauce and mix till a smooth mixture
forms.
4. Add the garlic, ginger and red pepper flakes and mix well.
5. Add the chicken slices and coat everything with the mixture generously.
6. Cover and refrigerate to marinate for about 15-20 minutes.
7. In a large skillet, heat 1 tbsp of the oil on medium-high heat and stir fry the vegetables for about 5
minutes.
8. Transfer the vegetables onto a large plate and cover with some foil to keep them warm.
9. In the same skillet, heat the remaining oil on medium-high heat.
10. Remove the chicken slices from the refrigerator and place the chicken into the skillet, reserving the
marinade.
11. Stir fry the chicken for about 2 minutes per side.
12. Add the reserved marinade and the vegetables mixture and bring to a boil.
13. Cook, stirring occasionally for about 5-7 minutes.
14. Serve the chicken mixture over the rice.
Fried Chicken Stir Fry Dinner 21
FRIED CHICKEN
Livers Prep Time: 10 mins
Total Time: 20 mins

Servings per Recipe: 4

Calories 470 kcal
Fat 28.9 g
Carbohydrates 27.5g
Protein 24 g
Cholesterol 459 mg
Sodium 186 mg
Ingredients
1 lb. chicken livers
1 egg
1/2 C. milk
1 C. all-purpose flour
1 tbsp garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

Directions
1. In a colander, rinse the chicken livers and keep them aside to drain completely.
2. In a shallow dish, add the milk and egg and beat well.
3. In another shallow dish, place the flour, salt, black pepper and garlic powder.
4. Dip the chicken livers in the milk mixture and then coat them with the flour mixture evenly.
5. In a large skillet, heat the oil to 375 degrees F and fry the chicken livers for about 5-6 minutes.
6. Transfer the chicken livers onto paper towel lined plates to drain.  

22 Fried Chicken Livers

Thai
Chicken Fried Rice Prep Time: 30 mins
Total Time: 40 mins

Servings per Recipe: 6

Calories 794 kcal
Fat 22.1 g
Carbohydrates 116.4g
Protein 29.1 g
Cholesterol 46 mg
Sodium 469 mg

Ingredients
3 tbsp oyster sauce 1 lb. boneless, skinless chicken breast, cut into
2 tbsp fish sauce thin strips
1 tsp white sugar 1 red pepper, seeded and thinly sliced
1/2 C. peanut oil for frying 1 onion, thinly sliced
4 C. cooked jasmine rice, chilled 2 C. sweet Thai basil
6 large cloves garlic clove, crushed 1 cucumber, sliced
2 serrano peppers, crushed 1/2 C. cilantro sprigs

Directions
1. In a bowl, add the fish sauce, oyster sauce and sugar and beat till well combined.
2. In a large skillet, heat the oil on medium-high heat and sauté the serrano pepper and garlic for a
while.
3. Stir in the chicken strips, sugar mixture, onion and bell pepper and stir fry till the chicken becomes
golden brown.
4. Increase the heat to high and add in the rice and stir fry till the rice is blended with the chicken
mixture.
5. Stir in the basil and immediately remove everything from the heat.
6. Serve with a garnishing of cucumber and cilantro. 

Thai Chicken Fried Rice 23

KANAS STYLE
Fried Chicken Prep Time: 10 mins
Total Time: 1 h 45 mins

Cutlets Servings per Recipe: 4

Calories 481 kcal
Fat 21.5 g
Carbohydrates 49.4g
Protein 22.8 g
Cholesterol 65 mg
Sodium 6378 mg
Ingredients
3 C. cold water 1/2 tsp garlic salt
1/4 C. kosher salt 1/2 tsp onion salt
1/4 C. honey cayenne pepper to taste
4 boneless skinless chicken breast halves vegetable oil for frying
1/4 C. buttermilk
1 C. all-purpose flour
1 tsp black pepper

Directions
1. In a large bowl, add the water, honey and salt and mix till the honey is dissolved.
2. Add the chicken breast halves and coat with the honey mixture generously and place a heavy plate
over the chicken to submerge it completely.
3. Cover and refrigerate everything to marinate for about 1 hour.
4. Remove the chicken breast halves from the marinade and pat it dry with a paper towel and transfer
the meat to a bowl.
5. Add the buttermilk and keep it aside for about 15 minutes.
6. In a shallow dish, place the flour, onion salt, garlic salt, cayenne pepper, salt and black pepper.
7. Coat the chicken breast halves with the flour mixture evenly and arrange everything on a wire rack
for about 15 minutes.
8. In a large skillet, heat the oil to 350 degrees F and fry the chicken breast halves for about 15-20
minutes.
9. Transfer the chicken onto paper towel lined plates to drain.  
24 Kanas Style Fried Chicken Cutlets
Fried Chicken
In A Japanese Style Prep Time: 20 mins
Total Time: 1 hr 10 mins

Servings per Recipe: 8

Calories 256 kcal
Fat 16.7 g
Carbohydrates 4.8g
Protein 20.9 g
Cholesterol 98 mg
Sodium 327 mg

Ingredients
2 eggs, lightly beaten 1 tbsp soy sauce
1/2 tsp salt 1/8 tsp chicken bouillon granules
1/2 tsp black pepper 1 1/2 lb. skinless, boneless chicken breast halves
1/2 tsp white sugar - cut into 1 inch cubes
1 tbsp minced garlic 3 tbsp potato starch
1 tbsp grated fresh ginger root 1 tbsp rice flour
1 tbsp sesame oil oil for frying

Directions
1. In a large bowl, add the eggs, gingerroot, garlic, soy sauce, sesame oil, bouillon granules, sugar, salt
and black pepper and mix well.
2. Add the chicken cubes and coat them with the mixture generously and refrigerate, covered for about
30 minutes.
3. In a large skillet, heat the oil to 365 degrees F and fry the chicken cubes till golden brown.
4. Transfer the chicken onto paper towel lined plates to drain.  

Fried Chicken In A Japanese Style 25

FRIED CHICKEN
Spinach Dinner Prep Time: 15 mins
Total Time: 1 h

Servings per Recipe: 4

Calories 413 kcal
Fat 17.5 g
Carbohydrates 32.7g
Protein 31.6 g
Cholesterol 70 mg
Sodium 249 mg
Ingredients
1 C. brown rice 2 cloves garlic, chopped
2 C. water 1 pinch red pepper flakes
1 tbsp olive oil 1 bunch fresh spinach leaves, trimmed and
4 skinless, boneless chicken breast halves, 1/2-inch rinsed
thick 2 tbsp pine nuts
coarse salt to taste 2 tbsp crumbled goat cheese
2 tbsp olive oil 1/2 lemon, juiced

Directions
1. In a pan, add the water and brown rice and bring to boil.
2. Reduce the heat to medium-low and simmer, covered for about 45-50 minutes.
3. Meanwhile in a large skillet, heat 1 tbsp of the oil on medium heat.
4. Season the chicken with the salt and stir fry everything in the hot oil for about 5-8 minutes on both
sides.
5. Transfer the chicken into a plate.
6. In the same skillet, heat the remaining oil and sauté the garlic and red pepper flakes for about 1
minute.
7. Stir in the spinach and cook it for about 2 minutes.
8. Divide the rice between the serving plates and top it with the chicken breasts and spinach evenly.
9. Sprinkle everything with the pine nuts and goat cheese and serve with a drizzling of lemon juice. 

28 Fried Chicken Spinach Dinner

Fried Chicken
with Honey Nut Prep Time: 15 mins
Total Time: 55 mins

Sauce Servings per Recipe: 8

Calories 846 kcal
Fat 59.7 g
Carbohydrates 45.8g
Protein 33.6 g
Cholesterol 194 mg
Sodium 774 mg

Ingredients
1 quart peanut oil for frying 1/2 C. honey
1 whole chicken, cut into 8 pieces 1 C. chopped pecans
1 tsp seasoned salt
2 eggs, beaten
2 C. self-rising flour
1 pinch salt and ground black pepper
1 C. butter

Directions
1. Sprinkle the chicken pieces with the seasoned salt evenly.
2. In a shallow dish, mix together the flour, salt and black pepper.
3. Add the chicken and coat it with the mixture generously.
4. In a large skillet, heat the oil to 375 degrees F and fry the chicken pieces for about 10 minutes on
both sides.
5. Transfer the chicken onto paper towel lined plates to drain.
6. In a pan, melt the butter on medium heat and add the honey beating continuously.
7. Cook, beating continuously, for about 5 minutes.
8. Reduce the heat to low and simmer for about 10 minutes.
9. Stir in the pecans and cook for about 2-3 minutes.
10. Pour the honey mixture over the chicken and serve. 

Fried Chicken with Honey Nut Sauce 29

SPICY
Fried Chicken Prep Time: 10 mins
Total Time: 50 mins

Wings 101 Servings per Recipe: 6

Calories 531 kcal
Fat 41.3 g
Carbohydrates 25.1g
Protein 15.8 g
Cholesterol 37 mg
Sodium 1768 mg
Ingredients
12 small chicken wings 1 (12 fluid oz.) bottle Buffalo wing sauce
1/4 tsp seasoned salt, or to taste 2 quarts vegetable oil for frying
1 C. all-purpose flour
1 tsp coarse salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp paprika

Directions
1. Sprinkle the chicken wings with the seasoned salt evenly.
2. In a shallow dish, mix together the flour, paprika, cayenne pepper, salt and black pepper.
3. Cover and refrigerate to marinate for about 15-30 minutes.
4. In a large skillet, heat the oil to 375 degrees F and fry the chicken wings for about 10 minutes on
both sides.
5. Transfer the chicken onto paper towel lined plates to drain.  

30 Spicy Fried Chicken Wings 101

I ♥ Oven
Fried Chicken Prep Time: 30 mins
Total Time: 1 hr 15 mins

Servings per Recipe: 5

Calories 690 kcal
Fat 53.2 g
Carbohydrates 17.9g
Protein 34.1 g
Cholesterol 114 mg
Sodium 967 mg

Ingredients
1 (2 to 3 lb.) whole chicken, cut into pieces 1 C. mayonnaise
1 C. dried bread crumbs
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1/2 tsp paprika

Directions
1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9-inch baking
dish.
2. In a shallow dish, mix together the flour, paprika, cayenne pepper, salt and black pepper and mix
well.
3. Add the chicken pieces and coat the meat with the mixture generously.
4. Arrange the chicken pieces onto the prepared baking sheet in a single layer.
5. Cook everything in the oven for about 45 minutes. 

I ♥ Oven Fried Chicken 31

MARIA’S
Buttermilk Prep Time: 25 mins
Total Time: 1 d 1 hr

Chicken Servings per Recipe: 7

Calories 990 kcal
Fat 82.7 g
Carbohydrates 133.2g
Protein 29.4 g
Cholesterol 98 mg
Sodium 567 mg
Ingredients
1 (3 lb.) whole chicken, cut into pieces 2 C. vegetable oil for frying
2 C. buttermilk
1 C. dry potato flakes
1 C. all-purpose flour
1 tsp poultry seasoning
1/2 tsp salt
1 tsp freshly ground black pepper

Directions
1. In a shallow dish, mix together the chicken pieces and buttermilk.
2. Cover and refrigerate to marinate overnight.
3. In another shallow dish, mix together all the remaining ingredients.
4. Remove the chicken pieces from the buttermilk and coat them with the flour mixture evenly and
keep aside for about 15 minutes.
5. In a large skillet, heat the oil to 350 degrees F and fry the chicken pieces till golden brown
completely.
6. Transfer the chicken onto paper towel lined plates to drain.  

32 Maria’s Buttermilk Chicken

Chicken Tenders 101
with Spicy Dipping Prep Time: 30 mins
Total Time: 1 hr

Sauce Servings per Recipe: 8

Calories 821 kcal
Fat 55.2 g
Carbohydrates 35.2g
Protein 45.2 g
Cholesterol 164 mg
Sodium 783 mg

Ingredients
1 C. all-purpose flour 2 quarts oil for frying
2 C. Italian-style seasoned bread crumbs 1 C. mayonnaise
1/2 tsp ground black pepper 3 tbsp prepared horseradish
1/2 tsp cayenne pepper 1/2 C. sour cream
2 eggs, beaten 1 dash Worcestershire sauce
2 tbsp water 3 tbsp prepared mustard
24 chicken tenderloins

Directions
1. In a shallow dish, place the flour.
2. In a second shallow dish, beat together the water and eggs.
3. In a third shallow dish, mix together the breadcrumbs, cayenne pepper and black pepper.
4. First coat the chicken tenderloins in the flour, followed by the egg mixture and the breadcrumb
mixture.
5. In a large skillet, heat the oil to 375 degrees F and fry the chicken tenderloins for about 6-8 minutes.
6. Meanwhile for the dipping sauce, in a bowl, mix together the remaining ingredients.
7. Transfer the chicken onto paper towel lined plates to drain.
8. Serve the chicken with the dipping sauce. 

Chicken Tenders 101 With Spicy Dipping Sauce 33

PERFECT GLUTEN-FREE
Chicken Cutlets Prep Time: 10 mins
Total Time: 30 mins

Servings per Recipe: 6

Calories 261 kcal
Fat 12.2 g
Carbohydrates 1.8g
Protein 34.2 g
Cholesterol 93 mg
Sodium 446 mg
Ingredients
2 C. oil 1/2 tsp baking soda
1 C. gluten-free all-purpose flour 1/4 tsp cayenne pepper
2 tsp powdered buttermilk 2 lb. skinless, boneless chicken breast halves
1 tsp paprika
1 tsp celery salt
1/2 tsp ground white pepper
1/2 tsp xanthan gum

Directions
1. In a large shallow dish, mix together all the ingredients except the chicken breast halves and the oil.
2. Add the chicken breast halves and coat them with the mixture generously.
3. In a large skillet, heat the oil to 375 degrees F and fry the chicken tenderloins for about 5 minutes per
side.
4. Transfer the chicken onto paper towel lined plates to drain. 

36 Perfect Gluten-Free Chicken Cutlets

Memphis
Fried Chicken Prep Time: 30 mins
Total Time: 8 hr 35 mins

Breasts Servings per Recipe: 8

Calories 635 kcal
Fat 22.7 g
Carbohydrates 69.4g
Protein 37.1 g
Cholesterol 258 mg
Sodium 3112 mg

Ingredients
8 skinless, boneless chicken breast halves, pounded to 1 1/4 tsp ground cumin
3/4-inch thickness 1 1/2 tsp ground black pepper
1 quart buttermilk 2 C. vegetable oil for frying
3 shallots, finely chopped 4 C. all-purpose flour
2 tbsp chopped garlic 2 tbsp baking powder
2 tbsp salt 2 tsp salt
2 tbsp white sugar 8 large eggs, beaten

Directions
1. In a resealable bag, mix together the buttermilk, garlic, shallots, sugar, cumin, salt and black pepper.
2. Add the chicken breast halves and tightly, seal the bag and shake to coat well.
3. Refrigerate to marinate overnight.
4. In a shallow dish, mix together the flour, baking powder and salt.
5. In another shallow dish, add the eggs.
6. Remove the chicken breast halves from the refrigerator and shake off the excess marinade.
7. First, coat the chicken breast halves in the flour mixture, then dip everything into the eggs and again
coat them with the flour mixture.
8. In a large skillet, heat the oil on medium heat and fry the chicken breasts halves for about 2-3
minutes per side.
9. Transfer the chicken onto paper towel lined plates to drain. 

Memphis Fried Chicken Breasts 37

ITALIAN TOMATO
Fried Chicken Prep Time: 5 mins
Total Time: 40 mins

Servings per Recipe: 7

Calories 740 kcal
Fat 45.4 g
Carbohydrates 25.1g
Protein 53.8 g
Cholesterol 1250 mg
Sodium 767 mg
Ingredients
2 eggs, beaten
2/3 C. milk
1 1/2 C. all-purpose flour
1 (.7 oz.) package dry Italian-style salad dressing mix
1 packet dry tomato soup mix
1 (4 lb.) whole chicken, cut into pieces
2 tbsp vegetable oil

Directions
1. In a shallow dish, beat together the eggs and milk.
2. In another dish, mix together the remaining ingredients except the chicken and the oil.
3. Dip the chicken pieces in the egg mixture and roll them in the flour mixture evenly.
4. In a large skillet, heat the oil on medium-high heat and fry the chicken pieces for about 25-35
minutes, flipping occasionally.
5. Transfer the chicken onto paper towel lined plates to drain. 

38 Italian Tomato Fried Chicken

Curry
Fried Chicken Prep Time: 15 mins
Total Time: 20 mins

Servings per Recipe: 5

Calories 177 kcal
Fat 7.1 g
Carbohydrates 5.2g
Protein 21.9 g
Cholesterol 53 mg
Sodium 102 mg

Ingredients
2 tbsp vegetable oil 1/2 tsp ground turmeric
1 lb. skinless, boneless chicken breast halves 1 tsp chili powder
1 onion, sliced 1 pinch ground nutmeg
1 tsp ginger garlic paste 1 tbsp fresh chopped cilantro, for garnish
2 green chili peppers, chopped salt to taste
3 tsp ground coriander seed
1 tsp garam masala

Directions
1. In a pan, heat the oil and stir fry the green chili pepper, onion, ginger-garlic paste and garam masala
powder till the onion becomes golden brown.
2. Stir in the chicken pieces, nutmeg, chili powder, turmeric and black pepper and stir fry it for about
5-6 minutes.
3. Stir in the coriander powder and salt and fry it till the desired doneness.
4. Serve with a garnishing of cilantro. 

Curry Fried Chicken 39

EASY MEXICAN
Fried Chicken Prep Time: 20 mins
Total Time: 45 mins

Chimichangas Servings per Recipe: 1

Calories 353.9
Fat 16.8g
Cholesterol 46.0mg7
Sodium 17.8mg
Carbohydrates 31.4g
Protein 18.7g
Ingredients
2/3 C. your favorite salsa 2 tbsp margarine, melted
1 tsp ground cumin shredded cheddar cheese, for serving
1/2 tsp dried oregano leaves, crushed chopped green onion, for serving
1 1/2 C. cooked chicken, chopped picante sauce, for serving
1 C. shredded cheddar cheese
2 green onions, chopped with some tops
6 (8 inch) flour tortillas

Directions
1. Set your oven to 400 degrees F before doing anything else.
2. In a bowl, mix together the chicken, salsa, cheese, green onions, oregano and cumin.
3. Divide about 1/4 C. of the chicken mixture in the center of the each tortilla.
4. Roll each tortilla to seal the filling.
5. Arrange the rolls onto a baking sheet in a single layer, seam-side down and coat with the melted
margarine evenly.
6. Cook everything in the oven for about 25 minutes.
7. Serve with a garnishing of cheese and green onion alongside the remaining chicken mixture. 

40 Easy Mexican Fried Chicken Chimichangas

Glamorous
★Fried Chicken★
Prep Time: 15 mins
Total Time: 1 hr 15 mins

Servings per Recipe: 4

Calories 1006.5
Fat 71.4g
Cholesterol 1307.9mg
Sodium 1899.5mg
Carbohydrates 14.6g
Protein 72.5g

Ingredients
2/3 C. breadcrumbs 3 lb. chicken, cut up
2/3 C. grated parmesan cheese
1/4 C. minced fresh parsley
1/4 tsp salt
1/8 tsp fresh ground pepper
5 tbsp butter
3 garlic cloves, minced

Directions
1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with foil.
2. In a pan, add the butter and garlic on very low heat and cook till the butter is melted then remove
everything from the heat.
3. In a shallow dish, mix together the cheese, breadcrumbs, parsley, salt and black pepper.
4. Coat the chicken pieces with the butter and then roll everything into the cheese mixture evenly.
5. Arrange the chicken pieces onto the prepared baking sheet in a single layer, skin-side up.
6. In a bowl, mix together the remaining butter mixture and cheese mixture and place the mix over the
chicken pieces evenly.
7. Cook everything in the oven for about 1 hour. 

Glamorous ★Fried Chicken★ 41

FRIED CHICKEN
with Pesto Prep Time: 10 mins
Total Time: 30 mins

Servings per Recipe: 4

Calories 200.4
Fat 4.4g
Cholesterol 108.9mg
Sodium 210.1mg
Carbohydrates 1.5g
Protein 36.2g
Ingredients
1 1/2 l. boneless skinless chicken breasts
3 tbsp purchased pesto sauce
1/4 C. corn flake crumbs

Directions
1. Set your oven to 375 degrees F before doing anything else.
2. In a shallow dish, place the pesto.
3. In another shallow dish, place the crumbs.
4. Coat the chicken fillets with the pesto evenly and roll it in the crumbs.
5. Place the chicken fillets on a nonstick baking sheet and cook everything in the oven for about 15-20
minutes.

44 Fried Chicken with Pesto

South Carolina
Secret Fried Prep Time: 10 mins
Total Time: 1 hr

Chicken Servings per Recipe: 3

Calories 1134.6
Fat 76.6g
Cholesterol 1350.9mg
Sodium 11609.0mg
Carbohydrates 18.7g
Protein 86.8g

Ingredients
3 lb. chicken, cut up
2/3 C. biscuit mix
1 tbsp butter
1 1/4 tsp salt
1 1/2 tsp paprika
1/4 tsp pepper

Directions
1. Set your oven to 425 degrees F before doing anything else.
2. In a 13x9-inch baking dish, add the butter and place everything in the oven to melt.
3. In a shallow dish mix together the remaining ingredients except the chicken pieces.
4. Coat the chicken pieces with the mixture evenly and place everything in the baking dish with the
melted butter, skin-side down.
5. Cook everything in the oven for about 50 minutes, flipping once after 45 minutes. 

South Carolina Secret Fried Chicken 45

FRIED CHICKEN
in College Prep Time: 15 mins
Total Time: 1 hr

Servings per Recipe: 4

Calories 224.9
Fat 8.8g
Cholesterol 75.5mg
Sodium 570.0mg
Carbohydrates 9.7g
Protein 25.8g
Ingredients
4 boneless skinless chicken breasts
1 1/2 C. corn flakes, made into about 3/4 C. crumbs
2 tbsp melted margarine
2 tbsp lemon juice
1/2 tsp salt
1/8 tsp pepper
nonstick cooking spray

Directions
1. Set your oven to 375 degrees F before doing anything else and grease a baking sheet.
2. In a shallow dish, mix together the lemon juice, margarine, salt and black pepper.
3. In another shallow dish, add the cornflakes crumbs.
4. Dip the chicken breasts in the margarine mixture and coat them with the crumbs evenly.
5. Arrange the chicken breasts onto the prepared baking sheet in a single layer.
6. Cook everything in the oven for about 45 minutes. 

46 Fried Chicken in College

Chipotle
Baked Fried Prep Time: 1 hr
Total Time: 1 hr 50 mins

Chicken Servings per Recipe: 6

Calories 527.1
Fat 21.9g
Cholesterol 151.9mg
Sodium 448.4mg
Carbohydrates 29.1g
Protein 49.7g

Ingredients
2 whole canned chipotle chilies in adobo
3/4 C. mayonnaise
6 chicken drumsticks
6 chicken breasts
2 1/4 C. breadcrumbs
1/4 tsp cayenne pepper
salt and pepper

Directions
1. In a food processor, add mayonnaise, chipotle chili, salt and black pepper and pulse till smooth.
2. In a baking dish, place the mayo mixture and coat the chicken drumsticks generously then arrange
everything in a single layer.
3. Cover and refrigerate to marinate for about 1 hour.
4. Set your oven to 425 degrees F.
5. In a shallow dish, mix together the remaining ingredients.
6. Remove the chicken drumsticks from the marinade and coat everything with the breadcrumb
mixture evenly.
7. Arrange the chicken drumsticks on the roasting rack and cook everything in the oven for about 30
minutes, flipping once half way.
8. Now, set the oven to 375 degrees F and cook the contents for about 15 minutes more. 

Chipotle Baked Fried Chicken 47

CHINESE TAKE-OUT
Fried Chicken Prep Time: 10 mins
Total Time: 1 hr 10 mins

Servings per Recipe: 1

Calories 1237.1
Fat 122.6g
Cholesterol 178.6mg
Sodium 855.1mg
Carbohydrates 18.0g
Protein 18.3g
Ingredients
1 egg, beaten 2 frying chickens, with skin, each cut into 6
2 C. milk pieces
2 C. all-purpose flour
4 tsp salt
2 tsp black pepper
1 tsp MSG (monosodium glutamate) (optional)
6 C. Crisco cooking oil

Directions
1. In a shallow dish, add the milk and eggs and beat well.
2. In another shallow dish, mix together the remaining ingredients except the chicken pieces and the oil.
3. Dip the chicken pieces in the egg mixture and then the flour mixture evenly.
4. In a large pressure fryer, heat the oil to 400 degrees F.
5. Stir in the chicken pieces (in batches) and tightly, lock the lid.
6. Set the time for about 10 minutes after the steam just starts to shoot through the pressure release.
7. Release the pressure according to manufacturer's directions. 

48 Chinese Take-out Fried Chicken

Almond
Baked Fried Prep Time: 20 mins
Total Time: 40 mins

Chicken Servings per Recipe: 6

Calories 329.1
Fat 20.8g
Cholesterol 50.0mg
Sodium 649.2mg
Carbohydrates 14.6g
Protein 20.4g

Ingredients
1 C. fresh processed breadcrumbs 1/4 tsp black pepper
1/4 C. grated parmesan cheese 1/4 C. olive oil
1/4 C. almonds, finely chopped 6 chicken breast halves, pounded to 1/2 inch
2 tbsp chopped fresh parsley thickness
1 minced garlic clove
1/4 tsp dried thyme
1 tsp salt

Directions
1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet.
2. In a shallow dish, place the oil.
3. In another shallow dish, mix together the remaining ingredients except the chicken breast halves.
4. Dip the chicken breast halves in the oil and coat them with the cheese mixture evenly.
5. Arrange the chicken breast halves onto the prepared baking sheet in a single layer.
6. Cook everything in the oven for about 20 minutes.  

Almond Baked Fried Chicken 49

DIJON
Fried Chicken Prep Time: 1 day
Total Time: 1 day 15 mins

Servings per Recipe: 4

Calories 3698.3
Fat 323.8g
Cholesterol 4329.5mg
Sodium 13791.3mg
Carbohydrates 183.3g
Protein 116.4g
Ingredients
2 C. buttermilk 1 (3 1/4 lb.) fryer chickens, backbone removed
1/4 C. Dijon mustard and chicken cut into 8 pieces with skin removed
2 tbsp onion powder with green onion and parsley ( except wings)
5 tsp salt 3 C. all-purpose flour
4 tsp dry mustard 1 tbsp baking powder
4 tsp cayenne pepper 1 tbsp garlic powder
2 1/2 tsp ground black pepper 5 C. peanut oil

Directions
1. In a large resealable bag, mix together the Dijon mustard, buttermilk, 1 tsp of dry mustard, 1 tbsp of
onion powder, 1 tsp of cayenne pepper and 1 tsp of both, salt and black pepper.
2. Add the chicken pieces and seal the bag tightly then shake the bag to coat well.
3. Refrigerate for about 1-2 days, flipping occasionally.
4. In a large shallow, dish mix together the remaining ingredients.
5. Remove the chicken pieces from the marinade and coat them with the flour mixture evenly.
6. Keep the pieces in the flour mixture for about 1 hour, turning them in the mixture occasionally.
7. In a large skillet, heat the oil to 350 degrees F and place the chicken pieces, skin-side down.
8. Reduce the heat to maintain the temperature of the oil between 280 degrees F to 300 degrees F and
fry the chicken pieces for about 5 minutes.
9. Flip each piece and fry for about 7 minutes.
10. Then flip each piece again and fry for about 3 minutes.
11. With a slotted spoon, place the chicken pieces over a wire rack.
12. Transfer the chicken pieces onto paper towel lined plates to drain. 

50 Dijon Fried Chicken

Texas Ranch
Fried Chicken Prep Time: 15 mins
Total Time: 55 mins

Servings per Recipe: 3

Calories 650.2
Fat 36.3g
Cholesterol 175.8mg
Sodium 913.3mg
Carbohydrates 31.8g
Protein 46.7g

Ingredients
6 chicken thighs, cutlets bone and skin off 1 tsp garlic salt
1 C. buttermilk 1/2 tsp cayenne
1/2 envelope original ranch dressing mix 1/2 tsp dried thyme
4 tsp hot sauce 1/2 tsp dried oregano
1 C. dry breadcrumbs cooking spray, to cook
1/2 C. grated parmesan cheese
2 tsp paprika

Directions
1. With a fork, prick the thigh cutlets completely.
2. In a large bowl, mix together the ranch dressing, buttermilk and the hot sauce.
3. Refrigerate to marinate for about 1 hour.
4. Set your oven to 395 degrees F and grease a baking sheet with cooking spray.
5. In a shallow dish, mix together the remaining ingredients and coat the chicken cutlets with the
mixture evenly.
6. Arrange the chicken cutlets onto the prepared baking sheet in a single layer.
7. Cook everything in the oven for about 40 minutes.
8. Now, set the oven to 355 degrees F and cook for about 10 minutes more. 

Texas Ranch Fried Chicken 51

HOW TO THROW
TOGETHER Prep Time: 20 mins
Total Time: 1 hr 20 mins

Fried Chicken Servings per Recipe: 6

Calories 328.8
Fat 20.9g
Cholesterol 110.9mg
Sodium 532.9mg
Carbohydrates 16.5g
Protein 17.6g
Ingredients
1 cut up chicken
1 beaten egg
1/2 C. milk
1 tsp salt
1/8 tsp pepper
1 C. cracker crumb
4 tbsp butter

Directions
1. Set your oven to 325 degrees F before doing anything else
2. In a shallow dish, add the egg and milk and beat well.
3. In another shallow dish, mix together the cracker crumb, salt and black pepper.
4. Dip the chicken pieces in the egg mixture and then roll them in the crumb mixture evenly.
5. In a large ovenproof skillet, melt the butter and fry the chicken till golden brown on both sides.
6. Now, transfer the skillet to the oven and cook, covered for about 30 minutes.
7. Uncover and cook everything in the oven for about 30 minutes more. 

54 How To Throw Together Fried Chicken

Fried
Chicken Salad Prep Time: 10 mins
Total Time: 20 mins

Servings per Recipe: 3

Calories 221.6
Fat 13.9g
Cholesterol 125.3mg
Sodium 365.9mg
Carbohydrates 4.2g
Protein 19.0g

Ingredients
1 head iceberg lettuce, torn tomatoes
3 eggs 1 cucumber
1 lb. of frozen chicken tenders
1 C. shredded cheese
1/2 C. ranch dressing
3 tsp of favorite barbecue sauce
crouton

Directions
1. Boil the eggs and keep them aside to cool completely then chop them.
2. Cook the chicken tenders in the oven according to package's directions and then cut into bite size
pieces.
3. In a bowl, mix together the chicken, chopped eggs, cheese, lettuce, cucumber and tomato.
4. In another bowl, mix together the barbecue sauce and ranch dressing.
5. Place the dressing mixture over the salad and serve. 

Fried Chicken Salad 55

CHICKEN TENDERS
III Prep Time: 20 mins
Total Time: 35 mins

Servings per Recipe: 2

Calories 2548.7
Fat 233.0g
Cholesterol 3428.5mg
Sodium 1386.7mg
Carbohydrates 51.5g
Protein 65.4g
Ingredients
1 lb. chicken tenders 2 C. canola oil
1 C. all-purpose flour
3 eggs
1 tbsp season salt
1/2 tbsp red pepper flakes
1/2 tbsp black pepper
1/4 C. milk

Directions
1. In a shallow dish, mix together the flour, red pepper flakes, seasoned salt and black pepper.
2. In another shallow dish, add the egg and milk and beat well.
3. Roll the chicken tenders in the flour mixture, then dip them in the egg mixture and again roll them in
the flour mixture evenly.
4. In a large skillet, heat the oil and fry the chicken for about 5-7 minutes on both sides.
5. Transfer the chicken pieces onto paper towel lined plates to drain. 

56 Chicken Tenders III

Spicy
Cornmeal Fried Prep Time: 10 mins
Total Time: 45 mins

Chicken Servings per Recipe: 4

Calories 152.4
Fat 3.3g
Cholesterol 75.5mg
Sodium 429.8mg
Carbohydrates 3.7g
Protein 25.5g

Ingredients
2 tbsp cornmeal nonstick cooking spray
1 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp cumin, ground
4 medium boneless skinless chicken breast halves

Directions
1. In a large bowl, mix together all the ingredients except the chicken and cooking spray.
2. Add the chicken breast halves and coat them with the mixture generously.
3. Grease a nonstick skillet with the cooking spray and heat them on medium heat.
4. Cook the chicken breast halves for about 8-10 minutes, flipping occasionally. 

Spicy Cornmeal Fried Chicken 57

45-MINUTE
Fried Chicken Prep Time: 5 mins
Total Time: 45 mins

Servings per Recipe: 4

Calories 698.5
Fat 53.5g
Cholesterol 129.3mg
Sodium 412.1mg
Carbohydrates 18.2g
Protein 34.5g
Ingredients
3/4 C. all-purpose flour 1/2 C. canola oil
1/2 tsp garlic salt
1/2 tsp salt
1/2 tsp celery salt
1/2 tsp pepper
1/2 tsp paprika
2 1/2-3 lb. chicken pieces

Directions
1. In a shallow dish, mix together all the ingredients except the chicken and the canola oil.
2. Add the chicken pieces and coat them with the mixture evenly.
3. In a large skillet, heat the oil to 365 degrees F and fry the chicken pieces till golden brown.
4. Transfer the chicken pieces onto paper towel lined plates to drain. 

58 45-Minute Fried Chicken

Boardwalk
Fried Chicken Prep Time: 30 mins
Total Time: 40 mins

Servings per Recipe: 4

Calories 949.8
Fat 56.8g
Cholesterol 298.8mg
Sodium 993.2mg
Carbohydrates 39.1g
Protein 65.6g

Ingredients
1 medium whole chicken, cut into serving pieces fat or oil, for frying
1 1/2 C. flour, sifted
1 tsp salt
pepper, to taste
1 1/2 tsp baking powder
1 egg
1 C. milk

Directions
1. Steam the chicken till tender.
2. Keep aside to cool and with a paper towel, pat dry.
3. In a shallow dish, mix together all the remaining ingredients and coat the chicken pieces with the
mixture evenly.
4. In a large skillet, heat the oil to 380 degrees F and fry the chicken pieces till golden brown. 

Boardwalk Fried Chicken 59

MEXICO CITY
Chili Lime Fried Prep Time: 12 hr
Total Time: 12 hr 40 mins

Chicken Servings per Recipe: 4

Calories 762.8
Fat 48.2g
Cholesterol 200.9mg
Sodium 640.2mg
Carbohydrates 31.0g
Protein 49.1g
Ingredients
1 broiler-fryer chicken, cut-up 1 tsp ground cumin
1 (8 oz.) cartons sour cream 3/4 tsp salt
1/4 C. milk 1/4 tsp black pepper
1 (4 oz.) cans diced green chili peppers 1 C. all-purpose flour
2 tbsp fresh cilantro lime wedge
2 tbsp lime juice
1 garlic clove

Directions
1. In a large bowl, mix together all the ingredients except chicken, flour and the lime wedges.
2. Add the chicken pieces and coat them with the mixture generously.
3. Cover and refrigerate the meat to marinate overnight, flipping occasionally.
4. In a shallow dish, place the flour and coat the chicken pieces with the flour evenly.
5. In a large skillet, heat the oil to 350 degrees F.
6. Reduce the heat to medium and fry the chicken pieces for about 40 minutes, stirring occasionally.
7. Transfer the chicken pieces onto paper towel lined plates to drain.
8. Serve with a garnishing of lemon wedges. 

60 Mexico City Chili Lime Fried Chicken

Rainy Day Oven
Fried Chicken Prep Time: 4 hr 30 mins
Total Time: 5 hr 25 mins

Servings per Recipe: 6

Calories 241.5
Fat 12.4g
Cholesterol 65.1mg
Sodium 432.2mg
Carbohydrates 13.9g
Protein 18.4g

Ingredients
2 1/2 lb. skinless chicken pieces 1/2 tsp celery salt
3/4 C. mayonnaise, can use lowfat but not fat free 1/2 tsp dry mustard
1 tbsp lemon juice 1/4 tsp pepper
1/4-1/2 tsp salt 1/4 tsp sweet paprika
1 tsp Worcestershire sauce 1 1/2 C. crushed corn flakes
1/8-1/4 tsp hot sauce 2 tbsp chopped parsley
1/2 tsp garlic powder

Directions
1. In a large bowl, mix together all the ingredients except the chicken, cornflakes and the parsley.
2. Add the chicken pieces and coat them with the mixture generously.
3. Cover and refrigerate to marinate for about 4-24 hours.
4. Set your oven to 350 degrees F.
5. In a shallow dish, place the cornflakes and parsley and coat the chicken pieces with the mixture
evenly.
6. Cook everything in the oven for about 45-55 minutes.  

Rainy Day Oven Fried Chicken 61

PARALLEL PROCESSING
Fried Chicken Prep Time: 10 mins
Total Time: 1 hr 10 mins

Servings per Recipe: 4

Calories 634.0
Fat 45.7g
Cholesterol 170.7mg
Sodium 305.3mg
Carbohydrates 10.0g
Protein 43.5g
Ingredients
1/4 C. margarine
1 C. instant potato flakes
1/2 tsp garlic salt
1/2 tsp seasoned pepper
1/2 tsp seasoning salt
2 -3 lb. frying chickens, cut up

Directions
1. Set your oven to 400 degrees F before doing anything else.
2. Place the margarine in a 13x9-inch baking dish and keep it in the oven till melted.
3. In a large bowl, mix together all the ingredients and coat the chicken pieces with the mixture
generously.
4. Arrange the chicken pieces in the baking dish of melted margarine, skin-side down.
5. Cook everything in the oven for about 60 minutes, turning once. 

64 Parallel Processing Fried Chicken

Mumbai
Fried Chicken Prep Time: 10 mins
Total Time: 35 mins

Servings per Recipe: 4

Calories 484.3
Fat 23.9g
Cholesterol 148.7mg
Sodium 170.9mg
Carbohydrates 28.5g
Protein 36.2g

Ingredients
4 chicken drumsticks Coating
4 chicken thighs 1 1/4 C. milk
Marinade 1 C. flour
2 tsp curry powder oil, for frying
1 garlic clove, finely minced
1/2 tsp ground black pepper
1/2 tsp paprika

Directions
1. In a large baking dish, mix together all the marinade ingredients.
2. Add the chicken pieces and coat them with the mixture generously.
3. Cover and refrigerate to marinate for about 12 hours.
4. Set your oven to 350 degrees F.
5. Remove the baking dish from the refrigerator and place the milk and keep it aside for about 15-20
minutes.
6. In a shallow dish, place the flour.
7. Discard the milk from the marinade and coat the chicken pieces with the flour evenly.
8. In a skillet, heat a little oil and fry the chicken pieces till golden brown.
9. Transfer the chicken pieces into a baking dish and cook everything in the oven for about 35-40
minutes  

Mumbai Fried Chicken 65

BATON ROUGE EASY
Fried Chicken Prep Time: 10 mins
Total Time: 30 mins

Servings per Recipe: 4

Calories 472.5
Fat 20.6g
Cholesterol 131.5mg
Sodium 123.3mg
Carbohydrates 24.2g
Protein 44.1g
Ingredients
1 C. all-purpose flour vegetable oil
3 tbsp salt-free cajun spice
1 tsp coarse grind black pepper
1 ( 2-3 lb..) whole fryer chicken, cut up backbone
removed
Lawry's Seasoned Salt
ground black pepper

Directions
1. Sprinkle the chicken pieces with the seasoned salt and ground black pepper evenly.
2. In a large shallow dish, mix together the flour, Cajun spice and grinded black pepper.
3. Add the chicken pieces and coat them with the mixture generously.
4. In a baking dish, place the chicken pieces and keep them aside for about 1 hour, sprinkle the pieces
with the remaining flour occasionally.
5. In a large skillet, heat the oil and fry the chicken pieces for about 8 minutes on both sides.
6. Transfer the chicken pieces onto paper towel lined plates to drain.
7. Serve with your desired side dish. 

66 Baton Rouge Easy Fried Chicken

Mr Tokyo’s
Fried Chicken Prep Time: 2 hr 30 mins
Total Time: 3 hrs

Servings per Recipe: 4

Calories 1884.0
Fat 188.1g
Cholesterol 2129.3mg
Sodium 1206.7mg
Carbohydrates 13.7g
Protein 34.7g

Ingredients
2 1/2-3 lb. chicken, cut in 8 pieces and chop into 1/2 inch gingerroot, crushed
2-inch pieces across the bones 3 C. peanut oil
2 tbsp soy sauce 1/2 C. flour
1 tbsp sherry wine
1 tsp salt
1/2 tsp sugar
1 scallion, cut into 2 inch pieces and split in half

Directions
1. In a large bowl, add the gingerroot, scallion, sugar, wine, soy sauce and salt and mix till sugar is
dissolved.
2. Add the chicken pieces and coat them with the mixture generously and keep them aside for about
1-2 hours in room temperature.
3. Remove the chicken pieces from the bowl and discard the marinade.
4. With a paper towel, pat dry the chicken pieces.
5. In a deep fryer, heat the oil to 375 degrees F on medium-high heat.
6. In a shallow dish, place the flour.
7. Coat the chicken pieces with the flour evenly.
8. Fry the chicken pieces in hot oil for about 5 minutes, turning occasionally.
9. Transfer the chicken onto paper towel lined plates to drain. 

Mr Tokyo’s Fried Chicken 67

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