This fried chicken recipe is perfectly simple and can be used in 100 different ways. It makes furnish fever retail chicken batch in less than an hour, then you can use it all your favorite fried chicken recipes (suggestions below).
Shredded Chicken is one of my favorite ingredients to have easy dinners. I use it for a lot of dishes such as chicken saladTo be in style chicken tacosand my favorite Green Chicken Enchiladas:A number
This easy stovetop recipe for one hour makes supernatural and delicate fried chicken. If you want to make this recipe using Crock Pot, see our Slow boiler fried chickenA number
The main components
- Chicken. I like to make this fried chicken recipe with chicken hips as they are much more tender than chicken breast. Used, use what you have or love (Turkey is also wonderful.)
- Aromatics: For the taste, I cook forever with onions, garlic and bay leaf.
- Spices. I love my chicken well spiced, so I use salt, cumin and pepper.
- Water or broth. I usually use water for this recipe and find the chicken with other ingredients turn out to be superior, but if you want to add more taste, use chicken broth or vegetable broth.
How to make fried chicken
For the most tender chicken I gently cook it that is like hunting chicken. Chicken add a basket with onions, garlic and spices, then just add enough water to cover.
I bring it on a low cook and let it cook for about 30 minutes or until the chicken thighs are a super contest.
When the chicken is tender I remove it and let it cool down before you crush it. While the chicken is cooled, I cook the preparation broth on the warmth and cooked it by about a third, concentrating the taste. By the way, the broth tastes incredible.
Then I gum a cup of condensed broth on the chicken and throw it. This convinces that the chicken remains moist and juicy. It’s so good.
Cooking chicken once remove it from the incredible fragrant cooking broth from now. Then place the cooking broth on the heat and cook about a third, concentrating the taste. Spoon with a condensed broth for chicken and throw.
And that’s it. Now you have a chicken ready Chicken NachosTo be in style Chicken Enchiladas:To be in style Buffalo Chicken DipTo be in style Easy quesadillasTo be in style chicken soupTo be in style chicken salad Sandwiches and more.
Easy fried chicken
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Preparation
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Boil
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This is our favorite method for making fried chicken. Gently cooking useless chicken thighs in the fragrant cooking broth, help them become tender and remain super juicy and humid. We go extra step – chicken is as juicy and delicious. When cooking chicken we cook cooking the liquid in one third, then spoon the thick broth before using the chicken for other dishes or serving. You can also enjoy the remaining liquid as a light broth.
Makes 5 cups
Watch to make the recipe
You will need
3 pounds (1360 g) useless chicken thighs
1 medium onion, peeled and sliced
4 cloves of garlic, peeled and lightly crushed
1 Bay Leaf
1 teaspoon salt
1 ½ Tea spoons of land
1/2 teaspoon ground black pepper
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Directions:
1Combine chicken, onions, garlic, bay leaf, salt, cumin and pepper in a large heavy saucepan.
2Just add enough water to cover the chicken. Turn off the heat high, bring a boil, then remove any foam or scampering that swims on top.
BookletAdjust the heat so that water is very gently gently mingled around the chicken. Cook until the chicken is very tender, for about 30 minutes.
ThreeMove the chicken transfer to a cutting board. When it cool enough to dig the hand, the meat with two forks or fingers.
5Although the chicken cools, cook the liquid into the basket until it is reduced by one third or until its taste focuses on it.
6 years oldSpoon with 1 cup of thick cooking liquid on fried chicken and throw a coat.
Adam and Junny tips
- Storage: Chicken and broth will keep up to 4 days in the refrigerator and can be frozen for 3 months.
- Skin chicken. We have prepared this recipe using useless, skin-covered thighs and chicken thighs that are still attached. Both are working very well. If you use the chicken with skin, just remove and remove the skin before choping the chicken. You can also find that you need to skip some of the fat cooked broth before you drop it on the chicken.
- Balance preparation liquid. You will have a finished liquid residue. It’s quite tasty as a light soup. You can also use it as a broth for other recipes. Or, if you hold the chicken for more than one day, add a spoon or two to add a little extra moisture.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1/2 cup
Compound
Scintend
139
Compound
Protein
18 g
Compound
Carbohydrate
2 g
Compound
Dietary fiber
0 g
Compound
General sugar
1 g
Compound
Total fat
6 g
Compound
Saturated fat
2 g
Compound
Cholesterol
99 mg
Compound
Sodium
356 mg
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
