Chicken > Fried Chicken

Margarine-Fried Chicken Recipe

Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup margarine
- 1/2 cup vegetable oil

Special equipment needed:
- Large skillet
- Tongs
- Meat thermometer

Step-by-step instructions:

1. In a shallow dish, mix together flour, salt, black pepper, garlic powder, and paprika.
2. Heat margarine and vegetable oil in a large skillet over medium-high heat.
3. Dredge chicken breasts in the flour mixture, shaking off any excess.
4. Place chicken in the skillet and cook for 5-7 minutes on each side or until golden brown and cooked through.
5. Use tongs to remove chicken from skillet and place on a paper towel-lined plate to drain excess oil.
6. Serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet should be heated to medium-high heat.
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 450
- Fat: 27g
- Carbohydrates: 22g
- Protein: 30g

Substitutions for ingredients:
- Butter can be used instead of margarine.
- Canola oil can be used instead of vegetable oil.

Variations:
- Add cayenne pepper for a spicy kick.
- Use bone-in chicken instead of boneless for a different texture.

Tips and tricks:
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
- Don't overcrowd the skillet, as this can cause the chicken to steam instead of fry.
- Use a splatter screen to prevent oil from splattering.

Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
- Serve on a bed of lettuce with a side of mashed potatoes.

Garnishes:
- Fresh parsley or cilantro can be sprinkled on top.

Pairings:
- Serve with a cold beer or a glass of white wine.

Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Corn on the cob

Troubleshooting advice:
- If the chicken is not browning evenly, adjust the heat and move the chicken around in the skillet.

Food safety advice:
- Always wash hands and utensils thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure chicken is cooked to a safe temperature of 165°F.

Food history:
- Fried chicken has been a popular dish in the United States since the 19th century.

Flavor profiles:
- Savory, crispy, and slightly salty.

Serving suggestions:
- Serve hot with a side of mashed potatoes and roasted vegetables.

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Taste: Crispy, Savory, Buttery, Salty