Hey you…follow the Panko breadcrumbs this way to our delicious fried chicken recipes!
That’s right, July 6th just so happens to be ‘National Fried Chicken Day’, a day when chicken-lovers can get clunky over their favorite, all-American food. Get your satisfyingly munch and crunch on an entire bucket of double coated, cornflake-crusted fried chicken; chicken and waffles; Buffalo-style chicken; deep fried chicken and slaw, traditional southern-inspired fried chicken, and more crispy poultry favorites…
This crunchy chicken and waffle combination is completely made from scratch. Each crunchy, buttermilk and crispy-coated chicken breast is sandwiched between two crispy-on-the-outside, cheesy-on-the-inside golden waffles. Add some crumbled bacon, chopped green onion, and a zingy maple sriracha aioli, then top with the usual suspects—with sliced tomato, lettuce, and more melted cheddar cheese.
After laying eyes followed by greasy fingers on one of these beauties, fried chicken breast covered in cheesy spinach and artichoke dip is all you’ll ever dream of, ever again. It will haunt your culinary dreams. Start with skinless chicken breasts coated in an egg wash and all-purpose flour, then tossed in crunchy panko breadcrumbs. The creamy filling is a classic spinach and artichoke dip made with baby greens, cream cheese, shredded mozzarella cheese, and garlic powder. Fry your chicken for 5 minutes per side, until the breadcrumbs are golden brown.
Light or dark meat fan? It doesn’t matter, because this traditional-style Louisiana Po-boy sandwich is made with a mix of light and dark meat that will satisfy any appetite. The combination of both meats pays tribute to the days when Po-boys were made for working-class men from scrap meat. But this poultry is bathed in a buttermilk and hot sauce coating and deep fried to golden brown. Present it on a light and fluffy French baguette, and garnish with sliced tomato, dill pickles, mayo, and shredded lettuce (or a nice Creole mustard if you prefer).
Buffalo-inspired fried chicken is an all-American favorite for many around the globe. And for good reason. The butter and hot sauce combo is a mouthwatering coating for wings, chicken sandwiches, and now these chicken fries, which are made by tossing sliced pieces of boneless chicken breast in butter, Buffalo wing sauce, paprika, cayenne pepper, and panko breadcrumbs. Fry until crunchy and flavorful and server with an assortment of bleu cheese, ketchup, honey mustard, and even sweet and sour dipping sauces.
Why settle for slaw on the side when you can have a hearty dose of garlicky, jalapeño-infused cabbage salad right on your sandwich? These buttermilk and flour coated birds are fried to golden brown perfection and mounted on toasted, buttery white sandwich rolls. Spread your toasty buns with spicy mayo and as much cabbage slaw as you can muster. It may be messy, but trust me, it’s totally worth the extra napkins and stain on your shirt.
Jamie Oliver might not be from America’s South, however, he explains that this recipe was inspired by his dear friend, Art Smith, a king of southern American comfort food. This golden fried bird (breasts, thighs, legs, and drumsticks) is bathed in buttermilk and quickly dunked in flour until well-coated. It’s then fried in hot oil using a slotted spoon two pieces at a time and served with baked sweet potatoes, salad leaves, and brined cabbage pickle slaw made with peppercorns and toasted fennel seeds.
According to this delectable recipe, pickle-brining chicken makes the meat super moist and perfectly seasoned with “dill-pickly yumminess”. So before you discard your old pickle juice…save the remnants from a 16-ounce jar to fry up 3 large chicken breasts and plain pork rinds in hot, hot, hot peanut oil. Then whip up a homemade chipotle aioli by blending DIY or store-bought mayo with minced garlic and chipotle peppers in your food processor.