Marinated Fried Chicken. Melt butter in a large saute pan over medium heat. Add sweet potatoes, ginger, cinnamon, allspice and clove. Are you looking for a slow cooking recipe?

The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. Oh my, I may be a Northern Girl but I know good Southern Fried Chicken when I taste it! I never grew up eating fried chicken and my husband had a craving for some good "Southern-Sytle" fried chicken so I read through a bunch of recipes but obviously knew that fried chicken has to be moist my on the inside and the breading has to be thick enough to stand up to the frying process so it can be. You can cook Marinated Fried Chicken using 10 ingredients and 13 steps. Here is how you cook that.

Ingredients of Marinated Fried Chicken

It's of chicken breast.
It's of Heavy cream (for marinated).
It's of Salt and pepper.
It's of Plain flour.
You need of egg.
Prepare of Garlic.
You need of Dried mushroom powder/stock.
It's of You dont have to use it but it will add more good flavour.
It's of Dried thyme/rosemary/oregano if you want.
It's of Cooking oil.

The secret to keeping chicken meat juicy, even when deep-fried and boneless, is to let it sit overnight in a lightly acidic marinade. These include: buttermilk, yogurt, and canned pineapple juice. Buttermilk and yogurt have enzymes that are able to break down protein to tenderize, while pineapple juice is a light enough acid to tenderize without crossing the point of toughening up the meat from. Marinated chicken never gets old because there are so many flavor options.

Marinated Fried Chicken step by step

Slice chicken breast into 2 parts, throw away the bone..
Season it with salt, pepper, and mushroom powder/stock. Break and chop the garlic and add to the chicken. Also add dried thyme/rosemary/oregano if you want to add it..
Put the chicken breast into a bowl and pour heavy cream into the bowl. Make sure all surface of the chicken are covered with the cream..
Leave it in refrigerator overnight to make the chicken breast absorb the marinated and become delicious..
After marinated overnight, take it from the refrigerator and leave in room temperature for about 5-10 minute..
Remove the garlic because if not the garlic will be burned and will taste bad..
Pour plain flour in another bowl and season it with salt and pepper..
Put the breast in the flour and covered it. If you want the flour more thick you can dip it again with the cream and cover it again..
Prepare a large pan or pan that use for making soup. Put oil about almost a half of the pan or if you think the oil are enough. I put 3 gloves garlic to the oil to make the flour tastier. I recommend you to break the garlic..
Make sure the oil was hot..
If the oil was already hot pour the breast and cook it about 5-7 minute or until the breast color is golden brown. After that turn it over and cook until it became golden brown again..
After cooking, put the chicken to a tissue paper and wait until the tissue absorb the oil..
Eat it when its hot..

Create a Japanese-inspired meal with a teriyaki-based marinade, or try a chili-based marinade for some Mexican flare. Pan-fry the chicken to seal in the juicy flavor. Place the marinade and chicken in a closed, non-reactive container (glass or ceramic dishes, and large resealable plastic bags). Don't use aluminum containers; they can create gross metallic flavors. Carefully drain the chicken thighs in a colander and shake to remove excess buttermilk-hot sauce marinade.