Good Morning America fried chicken recipe?

Question

I cannot find this mornings (firday the 13th) recipe on there website for fried chicken. Can anybody help me? Thanks.

Answer 1

was it the cat cora one?

Here's the link to it:

http://abcnews.go.com/GMA/Recipes/story?id=3034759&page=2

Answer 2

Crispy 'Fried' Chicken

Serves four to six

This chicken tastes fried but does away with all the grease. The secret is to lock in the moisture by dredging the chicken pieces in flour and dipping them into buttermilk that you've spiced up with paprika, cayenne, mustard and sage. Then you roll the pieces in crushed cornflakes.

Ingredients

2 teaspoons extra-virgin olive oil
1/2 cup light buttermilk
1 2 1⁄2 - to 3-pound fryer, cut into pieces (2 breasts, 2 thighs, 2 legs, 2 wings)
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper (optional)
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon kosher salt
1/2 tablespoon finely chopped fresh sage or 1/2 teaspoon ground sage
1/4 teaspoon freshly ground black pepper
2 cups cornflakes

Instructions

Preheat the oven to 425 degrees F.

Pour the olive oil into a baking pan large enough to hold the chicken pieces in a single layer without crowding. Using your fingers, rub the oil over the dish so that it's completely but lightly coated.

Rinse the chicken in cold water and pat dry. In a wide bowl or on a large plate, season the flour with the salt and pepper. Dredge each chicken piece in the flour until it's completely coated. Tap the chicken against the side of the bowl to loosen any excess flour and set the pieces aside. Discard the flour.

Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal the bag (leaving as little air inside as possible) and crush the flakes using a rolling pin. Pour the crushed flakes into a wide bowl or onto a large plate.

In a bowl large enough to dip the chicken pieces, mix the buttermilk, mustard, cayenne (if using), paprika and sage. Give each floured chicken piece a good buttermilk bath all over, then roll in the crushed flakes.

Arrange the chicken pieces in the prepared baking pan. Bake for 15 to 20 minutes, lower the heat to 375 degrees F, and bake for another 25 to 30 minutes, until cooked through and crispy. (The juices should run clear when the meat is pierced with a knife.) Serve.

Cat's Note: The younger the child, the fewer spices you'll need to add, because kids' palates are sensitive. For very small children, omit the spices entirely or add just a hint. If the kids eat it, you can try adding a little more spice the next time you make it.

Answer 3

I am pretty sure this is the same recipe as this am on GMA at least it is by the same Chef



Serves 4 to 6

Ingredients

• 2 tsp. olive oil
• 2 1/2- to 3-lb. fryer chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 legs, 2 wings)
• 1/2 cup flour
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 cups cornflakes
• 1/2 cup light buttermilk
• 1 Tbsp. Dijon mustard
• 1/8 tsp. cayenne pepper (optional)
• 1 tsp. paprika
• 1/2 tsp. ground sage

Directions

1. Preheat oven to 425ºF. Pour the olive oil into a baking pan large enough to hold the chicken pieces in a single layer without crowding. Using your fingers, rub the oil over the dish so it’s completely but lightly coated.

2. Rinse and dry chicken parts. On a large plate, season the flour with salt and pepper. Dredge each chicken piece in the flour until it’s completely coated, shaking off any excess. Set chicken aside and discard the flour.

3. Place the cornflakes in a zip-top bag and crush with a rolling pin; pour onto a large plate. Mix buttermilk, mustard, cayenne, paprika and sage in a large bowl. Give each piece of chicken a good buttermilk bath all over, then roll in crushed flakes.

4. Arrange chicken in prepared pan. Bake 15 to 20 minutes; lower heat to 375ºF and bake another 25 to 30 minutes, until cooked through and crispy. (The juices should run clear when the meat is pierced with a knife.)

Each serving: About 325 calories, 31g protein, 16g carbohydrate, 15g fat (4g saturated), 1g fiber, 114mg cholesterol, 490mg sodium

Answer 4

SHAQ'S CHEF RECIPE (GMA)

1 gallon vegetable oil
5 dozen chicken drummettes ( the meaty part of the wing only)

FOR SEASONING THE CHICKEN
2 tbsp. seasoned salt
1 tbsp. garlic powder
1 tbsp. garlic pepper blend
1 tbsp. onion powder

FOR BREADING THE CHICKEN
2 tbsp. paprika
1 tsp. cayenne
4 tbsp. seasoned salt
1 tbsp. plus 1 tsp. onion powder
1 tbsp. plus 1 tsp. garlic powder
1 tsp. garlic pepper
1 1/2 cups flour

DIRECTIONS
1. Combine all seasoning ingredients in a bowl and toss to season the chicken.

2Let stand in the refrigerator covered for at least 1 hours.

3. Heat the oil in an 8 quart pot ovr medium hight heat to 300 degrees.

4. Combine all breading ingredients in a lg. bowl.

5 Toss 10 drummettes at a time with the breading mixture. Pat off excess.

6. Toss into hot oil. Fry for 7 minutes until golden brown and cooked through.

7. Toss occasionally with either tongs or a "spider," a wood or metal tool with thein wire mest at the bottom., to brown evenly.

8. When ready, drain on paper towel and let cool at least 8 minutes. continue frying in batches of 10 until all the drummettes are finished. Serve with french fries.
Serves 10

Answer 5

Buttermilk Biscuits Makes 15 Buttermilk makes biscuits airy and tangy. 4 cups all-purpose flour, plus more for dusting 4 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons coarse salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter, cut into pieces 2 cups buttermilk 1. Preheat oven to 375º. In a medium bowl, whisk flour, baking powder, baking soda, salt, and sugar. Add butter; using a pastry blender or two knives, cut mixture in until mixture resembles coarse crumbs. 2. Add the buttermilk; stir just until mixture comes together; batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. 3. Transfer to baking sheet; bake for 18 to 20 minutes or until lightly browned. Remove from oven; cool on a wire rack. Serve warm. Note: Cheddar Mix-In: Add 3 cups (9 ounces) grated cheddar cheese to the butter-and-f lour mixture after butter has been cut in. Proceed with the remainder of the recipe.

Answer 6

wash and season the chicken with seasoned salt, garlic powder, and pepper. then roll the chicken pieces in flour and set it on a plate and put it in the fridge for an hour.
in a big pot or deep skillet, pour cooking oil into the pan til it's half full. set your heat on high and let the oil get HOT.
slowly put the chicken in the hot grease and let it cook for 20-25 minutes. turning the chicken halfway through the cooking process.
drain the chicken on paper towels.
let it cool for 10 minutes before eating it...enjoy!

Answer 7

I guess you found this page and have searched it well?

http://abcnews.go.com/GMA/Recipes/

If so, I'dd suggest giving the webmaster a few more hours to get the chicken recipe posted. I have a great fried chicken recipe if you want it -- from Southern Living magazine.

Answer 8

how about chicken terryoki hey im new at this cut me some slack

Answer 9

The site crashed (look at the date) :)