Creative Frying: Delicious Meals With Cut-Up Fryer Chicken

A cut-up fryer chicken is a convenient, affordable package that contains eight delicious cuts of meat: two breasts, two legs, two thighs, and two wings. It is a great option for those who want to try different cuts of chicken without breaking the bank. With a cut-up fryer, you can cook all the pieces at once for a tasty and easy dinner that will please everyone in your family. In addition to being fried, the chicken pieces can be baked or braised. You can also get creative and make dishes like buttermilk baked chicken tenderloins, or smash burgers with crinkle-cut fries as sides.

Baked cut-up chicken

Baking a chicken is an easy and affordable way to feed a group of people. You can use a simple salt and pepper seasoning, or get creative with lemon pepper, Cajun, or Italian seasoning.

Ingredients

• 1 whole chicken (cut up fryer chicken or cut up whole chicken cut into pieces)
• Olive oil
• Salt
• Pepper

Method

• Pat your chicken pieces dry and rub with olive oil.
• Season with salt and pepper.
• Place skin side up on a baking pan on top of a sheet of aluminum foil sprayed with cooking spray. Make sure the pieces are not crowded.
• Place into an oven preheated to 400°F and roast for 30 minutes.
• Turn the heat down to 350°F and roast for another 30 minutes or until the chicken reaches 165°F.
• If desired, use the broiler for 5 minutes to crisp the skin of the chicken.

Serving Suggestions

• Chardonnay
• True rosé wines
• Hot Honey Marinated Chicken
• Slow Cooker Chicken Ragù
• Home-Style Cassoulet Stew
• Dijon Hot Honey Chicken Thighs

You can also try some of the following recipes using cut-up fryer chicken:

• Baked Chicken and Potatoes
• Crispy Oven Fried Chicken
• Southern-Style Baked Chicken
• Baked Sweet and Sour Chicken
• Old School Baked Chicken and Rice
• Southern Fried Chicken
• Honey-Mustard Baked Chicken
• Amish Baked Fried Chicken
• Baked Chicken and Onions
• Braised Cut Up Chicken
• Simple Fried Chicken
• Spicy Buttermilk Fried Chicken

Braised cut-up chicken

Ingredients:

• 1 cut-up fryer chicken (2 breasts, 2 legs, 2 thighs, and 2 wings)
• Salt and pepper to taste
• Other seasonings of your choice (e.g. garlic powder, onion powder)
• 2-4 tablespoons of oil (olive or vegetable oil)
• 2-3 cups of liquid (chicken broth, dry white wine, dry sherry, water, or tomato juice)
• Optional: vegetables like onions, garlic, carrots, and celery
• Fresh herbs like rosemary or thyme

Instructions:

• Prepare the Chicken: Dry the chicken pieces with paper towels and season generously with salt and pepper, as well as any other seasonings you like.
• Sear the Chicken: Heat a large Dutch oven or braiser over medium-high heat with some oil. Place the chicken pieces in the hot oil, skin-side down, and sear for 3-7 minutes until lightly browned. You may need to work in batches to avoid crowding the pan.
• Build Flavour: If you're using vegetables, add them to the pot now. Sauté until the vegetables are softened and slightly caramelized. Add some tomato paste or wine, if using, and scrape up any browned bits from the bottom of the pan.
• Braise: Return the chicken pieces to the pot, adding enough liquid to barely skim their surfaces. You can use chicken broth, water, or another liquid of your choice. Add fresh herbs like rosemary or thyme for extra flavour. Bring the liquid to a boil.
• Braise in the Oven: Cover the pot and transfer it to an oven preheated to around 300°F (150°C). Braise for about an hour, or until the chicken is cooked through and tender. The exact time will depend on the size of your chicken pieces.
• Rest and Serve: Remove the pot from the oven and let the chicken rest in the braising liquid for about 15 minutes before serving. Serve the chicken with the braising liquid spooned over the top, along with your choice of sides.

Tips:

• Braising is a great "set it and forget it" method that turns tough meats tender and succulent. The key is to cook at a low temperature for an extended period, allowing the meat to absorb the flavours of the braising liquid.
• You can use a whole cut-up fryer chicken or individual pieces like breasts, thighs, or legs. Dark meat works particularly well for braising.
• Don't skip the searing step, as it adds a lot of flavour and gives the dish an appealing colour.
• While a Dutch oven or braiser is ideal for braising, you can also use a large, heavy-bottomed pot with a tight-fitting lid.
• Braised chicken goes well with starchy sides like rice or mashed potatoes, and a green vegetable like broccoli.

Simple fried chicken

Ingredients

• 1 fryer chicken, cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)
• 2 cups of buttermilk
• 2 cups of all-purpose flour for coating
• Salt and pepper to taste
• 2 quarts of vegetable oil for frying

Optional Ingredients

• Paprika
• Garlic powder
• Cayenne pepper
• Onion powder
• Baking powder
• Eggs

Method

• Prepare the chicken by seasoning each piece with salt and pepper (or a seasoned salt mix, if you prefer). If you want to add extra flavour, you can brine the chicken in buttermilk and spices for 2-3 hours or overnight.
• Dip each piece of chicken in buttermilk, and then coat with flour.
• Heat the oil in a large pot or deep fryer to 350°F.
• Fry the chicken pieces until dark and crisp. The thighs and legs will take longer to cook (around 15 minutes) than the breasts and wings (which will take about 10 minutes).
• Remove from the heat and allow to cool for 5 minutes before serving.

Tips

• You can add extra spices and seasonings to taste, such as paprika, garlic powder, cayenne pepper, and onion powder.
• If you want to add extra crispiness to your chicken, try adding baking powder to the flour.
• If you prefer a thicker coating, you can dip the chicken in egg before coating with flour.

Spicy buttermilk fried chicken

Ingredients

• 1 whole chicken (3-4 lbs)
• 2 quarts (8 cups) full-fat buttermilk
• 1 large onion, thinly sliced
• 5 cloves garlic, thinly sliced
• 3-4 tablespoons kosher salt
• 3 tablespoons black peppercorns
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cayenne pepper
• 1 tablespoon white pepper
• 2 teaspoons freshly ground black pepper
• 2 teaspoons chilli powder
• 2 teaspoons celery salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 and 1/2 quarts cooking oil, for frying

Method

• Cut the whole chicken into 10-12 pieces: 2 wings, 2 thighs, 2 drumsticks, and 4 breasts.
• Prepare the buttermilk marinade by combining the buttermilk, sliced onions, sliced garlic, hot sauce, salt, and black peppercorns in a large resealable bag.
• Add the chicken pieces to the bag, ensuring they are fully coated in the marinade. Refrigerate for 6-12 hours or overnight.
• In a small bowl, combine the spices for the seasoning blend: kosher salt, garlic powder, onion powder, smoked paprika, ground cayenne pepper, white pepper, freshly ground black pepper, chilli powder, celery salt, dried oregano, dried basil, and dried thyme.
• Remove the chicken from the marinade, shaking or rinsing off any excess. Place the chicken on a baking sheet and sprinkle with half of the seasoning blend.
• In a large bowl, mix the flour, baking powder, and the remaining half of the seasoning blend.
• Transfer the flour mixture to a large resealable bag or paper bag. Add the chicken pieces to the bag, seal, and shake well to coat the chicken.
• Prepare the buttermilk egg wash by whisking the eggs until pale, then adding the buttermilk, hot sauce, and garlic powder.
• Dip each piece of chicken into the egg wash, shake off the excess, and place back into the flour bag. Seal and shake again to ensure a thorough coating.
• Heat the oil in a deep Dutch oven pot to 350°F.
• Fry the chicken in batches to avoid overcrowding, cooking for 13-16 minutes or until the internal temperature reaches 160°F.
• Remove the chicken from the oil and place it on a wire rack to cool for about 10 minutes before serving.

Tips:

• You can use any type of oil for frying, such as vegetable oil, peanut oil, vegetable shortening, or lard.
• Use a kitchen thermometer to monitor the oil temperature and adjust as needed to maintain a consistent temperature of 350°F.
• If you don't have a thermometer, test the oil by adding a piece of flour; if it fries gently, the oil is ready.
• If your pot is not large enough to completely submerge the chicken, fry each side for 6-8 minutes, turning occasionally to ensure even cooking.
• Leftover fried chicken can be stored in the refrigerator for up to a week. Reheat in the oven to maintain crispness.

Crinkle-cut fries

Ingredients

• Medium to large-sized potatoes (russet potatoes are best)
• Fresh parsley to sprinkle on top after baking (optional but recommended)
• Olive oil
• Salt
• Pepper
• Paprika powder
• Curry powder
• Chili powder
• Za'atar seasoning
• Poultry seasoning
• Or your go-to seasoning for potatoes

Equipment

• Crinkle cutter
• Baking tray
• Parchment paper
• Paper towel

Method

• Preheat the oven to 350°F/180°C.
• Peel the potatoes (optional). Wash them.
• Using a crinkle cutter, cut the potatoes into slices, then cut them into individual fries.
• Place the fries on a baking tray lined with parchment paper. Pat them dry with a paper towel.
• Add olive oil, salt, and any other desired seasonings on top. Mix the fries until they are all coated.
• Lay them flat on the parchment paper without overlapping each other.
• Bake the fries in the oven for about 25 minutes or until golden, flipping them around after 15 minutes.
• Enjoy as a side dish or as a delicious snack with a dip!

Tips

• For an air fryer, use a little bit of oil (such as olive oil) and salt to finish. You can reduce the fat content by cutting the oil in half or using some cooking spray.
• For an oven-baked version, add grated parmesan for extra crispiness.
• You can also make crinkle-cut fries with sweet potatoes or other vegetables, such as butternut squash.

Frequently asked questions