Best 5 How To Make Chicken Fly Recipes
**Tantalize Your Taste Buds with Chicken Fly: A Culinary Delight from Around the World**
Embark on a culinary journey with chicken fly, a versatile dish that has captured the hearts and palates of food enthusiasts worldwide. From the aromatic streets of Southeast Asia to the vibrant kitchens of the Caribbean, chicken fly has taken on diverse forms, each boasting unique flavors and cooking techniques. In this comprehensive guide, we present a collection of tantalizing chicken fly recipes that showcase the culinary artistry of different cultures, allowing you to recreate these delectable dishes in the comfort of your own kitchen.
**Savor the Crispy Delight of Ayam Goreng Kalasan from Indonesia**
Indonesian cuisine takes center stage with Ayam Goreng Kalasan, a crispy fried chicken dish that has gained immense popularity. Marinated in a flavorful blend of spices and herbs, the chicken pieces are then coated in a batter and deep-fried until golden brown. The result is a tantalizing combination of crispy skin and tender, juicy meat that will leave you craving for more.
**Experience the Unique Flavors of Jamaican Jerk Chicken**
Transport yourself to the vibrant streets of Jamaica with jerk chicken, a dish that embodies the essence of Caribbean cuisine. Chicken marinated in a spicy, aromatic jerk sauce is grilled or roasted until perfectly cooked, infusing the meat with a symphony of flavors. The combination of scotch bonnet peppers, allspice, and thyme creates a distinctive taste that will ignite your senses.
**Indulge in the Succulent Goodness of Vietnamese Ga Chien Nuoc Mam**
Vietnamese cuisine offers a unique take on chicken fly with Ga Chien Nuoc Mam, a dish that showcases the delicate balance of sweet, sour, and savory flavors. Chicken pieces are coated in a flavorful fish sauce marinade and then pan-fried until golden brown. The result is a crispy exterior and tender, juicy meat infused with the tantalizing flavors of garlic, ginger, and lemongrass.
**Discover the Simplicity of Chinese Stir-Fried Chicken with Ginger and Scallions**
Chinese cuisine presents a delightful rendition of chicken fly with its stir-fried chicken with ginger and scallions. This dish embodies the essence of Chinese cooking with its focus on fresh ingredients and balanced flavors. Chicken pieces are stir-fried with aromatic ginger and scallions, resulting in a simple yet satisfying dish that highlights the natural flavors of the ingredients.
**Explore the Culinary Treasures of Indian Chicken Tikka Masala**
Indian cuisine takes chicken fly to new heights with chicken tikka masala, a dish that has become a global favorite. Chicken marinated in yogurt and spices is grilled or roasted until tender and then simmered in a creamy tomato sauce infused with a blend of aromatic spices. The result is a rich, flavorful dish with a perfect balance of spices and creaminess.
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
CHICKEN RICE BOWL
This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. -Tammy Daniels, Batavia, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.
Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
- Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
HOW TO MAKE CHICKEN FLY
Make and share this How to Make Chicken Fly recipe from Food.com.
Provided by Glory
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spread wings in a single layer on a jellyroll pan or in a roaster. Bake for 25 to 30 minutes.
- Meanwhile whisk together the rest of the ingredients.
- Drain juices from pan.
- Pour sauce over wings and bake 25 to 30 minutes more.
- I serve these with a green salad, rice and corn.
Tips:
- For the best results, choose a chicken that is about 3 pounds (1.36 kg) in weight. This will ensure that the chicken is cooked evenly throughout.
- Be sure to season the chicken generously with salt, pepper, and garlic powder. This will help to enhance the flavor of the chicken.
- If you don't have a Dutch oven, you can use a large pot or skillet. Just be sure that it is large enough to hold the chicken and the vegetables.
- Be careful not to overcook the chicken. Chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
Chicken Fly is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The next time you are looking for a quick and easy meal, give Chicken Fly a try. You won't be disappointed!
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