Fried Chicken Recipes

Three deliciously different fried chicken recipes. Southwestern Oven Fried Chicken Recipe is seasoned chicken drumsticks baked in melted butter.  They turn brown and crunchy, just like fried.  Firecracker Fried Chicken is marinated in your favorite hot sauce.  Mexican Fried Chicken is marinated in garlic, onion and lime juice and fried to peppery goodness.  Serve as part of this appetizer party menu

More Fried Chicken Recipes, Baked Chicken

Southwestern Oven Fried Chicken Recipe
Serves 10-12 as appetizer or 6-8 as entree

20 to 24 chicken drumsticks OR 5 pounds chicken drummettes or wing pieces 
1/2 cup all-purpose flour 
2 1/2 teaspoons salt 
1/2 teaspoon ground pepper 
2 teaspoons paprika 
1 teaspoon chili powder 
2 1/2 teaspoons dried oregano, crushed 
1/2 cup butter 

Heat oven to 450°.  In a food storage bag, combine flour, salt, pepper, paprika, chili powder and oregano.  Line 2 13x9-inch pans with heavy duty foil.  Place 1/4 cup butter in each pan.  Place pans in oven to melt butter.  Coat chicken with seasoned flour mixture, shaking about 3 legs at a time in the bag.  Place chicken in prepared pans in the melted butter. Bake, uncovered, for 30 minutes. Turn over and bake 15 to 20 minutes longer, or until tender and nicely browned.

Firecracker Fried Chicken
Serves 4-6

8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil

To Marinate: Remove skin from chicken and place in a resealable plastic bag.   Rub hot pepper sauce into chicken, seal bag and refrigerate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.

In another resealable plastic bag combine the flour, cornmeal and salt.  Add chicken, seal bag and shake to coat.

Heat oil in a large, deep skillet to medium high heat.  Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly

This fried chicken recipe can also be made on the grill.  After marinating, pat pieces dry and cook on a prepared grill, 18-25 minutes or until browned and cooked through

Mexican Fried Chicken Recipe
Serves 6 to 8 

1 clove garlic
1/2 teaspoon salt
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up or equal amount of chicken parts
1/4 cup lime juice
1 small onion, minced
Vegetable oil
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
Cayenne pepper to taste (optional)

Mash garlic and 1/2 teaspoon salt to a paste.  Rub chicken with garlic mixture. Arrange chicken in shallow glass or plastic dish. Sprinkle with lime juice and onion. Cover and refrigerate, turning occasionally, at least 3 hours. Remove chicken from marinade; pat dry.  Heat 1/4 inch oil in skillet until hot. Decrease heat to medium.  In a resealable plastic bag combine flour, 1 teaspoon salt, chili powder, black pepper and cayenne if using.   Add chicken, 2-3 pieces at a time, seal bag and shake to coat.  Place chicken in skillet skin sides down. Cover and cook 5 minutes. Uncover and cook 15 minutes.  Turn chicken. Cover and cook 5 minutes longer.  Uncover and cook until thickest pieces are done, 10 to 15 minutes; drain.