Best 5 Make Ahead Fried Chicken Recipes
Fried chicken is a classic dish that can be enjoyed by people of all ages. It's crispy, juicy, and flavorful, and it can be served with a variety of sides. While fried chicken is often thought of as a comfort food, it can also be a healthy and delicious meal.
This article features three recipes for make-ahead fried chicken, so you can enjoy this classic dish without all the hassle. The first recipe is for classic fried chicken, made with a simple breading of flour, salt, and pepper. The second recipe is for spicy fried chicken, made with a blend of chili powder, cayenne pepper, and paprika. The third recipe is for oven-fried chicken, which is a healthier alternative to traditional fried chicken. All three recipes are easy to follow and can be made in advance, so you can have fried chicken whenever you want it.
MAKE-AHEAD CRISPY CHICKEN CUTLETS
Get ready to stock your freezer with the easiest, most versatile meal ingredient that's ever made dinner delicious. These panko-crusted chicken breasts go from frozen to cooked and crispy in about 15 minutes. Use them just about any way you can dream up, from chicken Parmesan to hearty sandwiches to a ramen topper-or just on their own, with a bright squeeze of lemon juice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Spray large rimmed cookie sheet with cooking spray.
- In 12-inch skillet, heat oil over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl.
- Between 2 pieces of plastic wrap, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In shallow bowl, mix eggs and water with whisk. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots.
- Place chicken breasts on cookie sheet. Bake 13 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- To freeze: Arrange unbaked breaded chicken breasts on two large cookie sheets. Cover loosely with plastic wrap; freeze 3 to 4 hours or until frozen solid. Wrap each breast in plastic wrap, and store together in 2-quart freezer bag up to 1 month. To bake: Heat oven to 450°F. Place desired number of frozen breaded chicken breasts in 1 layer on cookie sheet. Bake 20 minutes. Turn over; bake 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Nutrition Facts : Calories 420, Carbohydrate 32 g, Cholesterol 145 mg, Fat 3, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 2 g, TransFat 0 g
OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
- Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g
MAKE AHEAD MARINATED CHICKEN BREASTS
I got this recipe from a cookbook and loved it so much I wanted to share it. This is perfect alone or served in a chicken salad. Because there are only the two of us, I divide the recipe into four freezer bags with 2 chicken breast halves in each bag.
Provided by Debby H
Categories Chicken
Time 20m
Yield 1 breast, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together buttermilk with mustard, honey and seasonings.
- Place chicken breasts in a freezer bag.
- Pour marinade over chicken breasts.
- Freeze.
- On serving day thaw chicken, discarding marinade.
- Grill over medium heat until chicken is tender and juices run clear.
Nutrition Facts : Calories 272, Fat 13.8, SaturatedFat 4, Cholesterol 94, Sodium 435.5, Carbohydrate 4, Fiber 0.2, Sugar 3.7, Protein 31.4
MAKE-AHEAD CRISPY CHICKEN CUTLETS
This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or frying required!
Provided by Anna Stockwell
Categories Chicken Egg Mayonnaise Breadcrumbs Mustard Garlic Parmesan Herb Dinner Sunday Stash Bake Kid-Friendly Small Plates
Yield 10-12 servings
Number Of Ingredients 7
Steps:
- Whisk egg yolks, mayonnaise, and salt in a large bowl until smooth. Add chicken and turn several times with tongs until evenly coated.
- Heat oil in a large skillet over medium-high until shimmering. Add panko and cook, stirring constantly with a wooden spoon, making sure to get around the edges to incorporate darker breadcrumbs, until golden brown, about 5 minutes. Let cool slightly, then stir in mustard powder, if using.
- Using tongs, place a cutlet in skillet. Pat surrounding toasted panko onto cutlet with one of your hands, pressing firmly to adhere. Turn and repeat on the other side with more breadcrumbs. Lightly shake off excess breadcrumbs. Transfer to a wire rack set inside a rimmed baking sheet (if you are making these ahead and freezing, skip wire rack and place directly on a baking sheet). Repeat with remaining cutlets, spacing evenly apart on baking sheet. Discard any remaining panko. At this point, breaded cutlets can be frozen up to 3 months. Freeze chicken on baking sheets until firm, about 1 hour, then transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between cutlets.
- Preheat oven to 450°F and bake cutlets until cooked through and juices run clear when pierced with a knife, 10-12 minutes. If cutlets are frozen, they will take a little longer, 14-16 minutes. You can also bake chicken 1 or 2 at a time in a toaster oven at 450°F. Bake directly on rack, 12-14 minutes.
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
Tips:
- Use a flavorful brine: The brine helps to season the chicken and keep it moist during the cooking process. You can use a simple brine made with water, salt, and sugar, or you can add other ingredients like herbs, spices, or citrus fruits to create a more complex flavor.
- Dredge the chicken in flour: Dredging the chicken in flour helps to create a crispy coating. Make sure to shake off any excess flour before frying the chicken.
- Use a high smoke point oil: A high smoke point oil is less likely to burn when frying the chicken. Some good options include canola oil, vegetable oil, and peanut oil.
- Fry the chicken in small batches: Frying the chicken in small batches helps to prevent the oil from getting too crowded and the chicken from sticking together.
- Use a meat thermometer to check the internal temperature of the chicken: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest before serving: Letting the chicken rest for a few minutes before serving allows the juices to redistribute, resulting in more tender chicken.
Conclusion:
Make-ahead fried chicken is a delicious and convenient meal that can be enjoyed by people of all ages. By following the tips above, you can make sure that your make-ahead fried chicken is cooked perfectly and tastes amazing. So next time you're short on time, don't be afraid to make a batch of make-ahead fried chicken. You won't be disappointed!
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