Best Juicy Fried Chicken Casserole Style Recipes

Leftover Fried Chicken Casserole image

Provided by Bea L.

Time 25m

Number Of Ingredients 5

Steps:

1. Preheat oven to 350 degrees. Grease an 8x8 baking dish and set aside. Debone and remove skin from your left over chicken. I used the chicken breasts. You can use fried, baked or whatever chicken you have left over. Dice up into bite-size pieces. Chop up water chestnuts. I used my kitchen shears to do both of these.
2. Mix well all ingredients. Pour into prepared dish and bake at 350 for approximately 25 to 30 minutes or until it begins to bubble.
3. NOTE: Lena's original recipe called for 1 cup chicken, 2 chopped hard boiled eggs, 1/2 cup celery, which she microwaved briefly, cream of chicken soup and no water chestnuts. I only had cream of mushroom soup, no celery, nor eggs. I thought the water chestnuts would add a bit of crunch so there you go...my own creation. It was so good and I'm sure hers is, too!

Juicy Fried Chicken Casserole-Style image

Provided by Martha Price @karenella1

Categories Chicken

Number Of Ingredients 5

3 - 4 pound(s) chicken, cut in serving pieces
1/2 cup(s) flour
1 teaspoon(s) salt
1 teaspoon(s) pepper (or to taste)
4 tablespoon(s) butter (add more if needed)

Steps:

Pre-heat oven to 400 degrees.
Shake chicken pieces in paper bag containing flour, salt and pepper. Heat butter in large, heavy skillet, and when it sizzles brown chicken quickly on all sides, and transfer to large, shallow casserole.
Add 2-3 tablespoons of water to skillet, scrape out all of the glaze, and pour over the chicken. Cover and bake at 400 degrees for 30 to 35 minutes, or until chicken is tender. If you want a crisp crust, uncover chicken during the last 10 minutes.
If you want chicken gravy, drizzle chicken with 2 to 3 tablespoons of melted butter, along with a tablespoon or two of water, instead of pan drippings. Stir in 2 to 3 tablespoons of flour into pan drippings, stir to a smooth paste, then slowly stir in half-and-half (or milk or cream) til desired consistency. Simmer a few minutes, season to taste, and add a few drops of Worcestershire sauce.

Secret Ingredient Best Juicy Fried Chicken image

Provided by Kittencalrecipezazz

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts (can use 6 large skin-on chicken thighs or 3 chicken thighs and 3 drumsticks)
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup)
1 large egg
1/2 teaspoon seasoning salt (no more as the canned soup is salty enough)
10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)
10 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1 pinch cayenne pepper (to taste, adjust to suit heat level) (optional)

Steps:

In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe.
In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.
Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).
Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
Once the chicken is doughy test oil by dropping in a piece of the "dough" into it the oil is ready when it stars to fry immediately.
Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.
Drain on a rack.