REAL SOUTHERN FRIED CHICKEN
As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 580 calories, Fat 39g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
SOUTHERN FRIED CHICKEN
Great for feeding a crowd, simply kick back, enjoy and relax this fried chicken recipe with homemade slaw
Provided by Lulu Grimes
Categories Dinner, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
- Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
- Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.
Nutrition Facts : Calories 333 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
SOUTHERN FRIED CHICKEN
This recipe is originally from Alabama, and has been passed down for generations.
Provided by Cindy Garrick
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt, pepper, and paprika. Roll in flour.
- Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g
TRADITIONAL SOUTHERN FRIED CHICKEN
IN MEMORY OF MY MOM. This chicken, taught to me by my Mom when I was about 12 years old, was the way everyone I knew did it in Mississippi and Georgia. I hope you like it. It has a crispy, huge thick coating with the southern "touch" (the magical ingredients being the vinegar and baking powder) and tender inside. Oh ! my ! never a chicken like this.
Provided by STARTERWIFE
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken in vinegar for a minimum of 1 hours -- overnight is better.
- Mix flour, spices, and baking powder.
- Heat oil to 350 degrees Fahrenheit.
- Coat chicken in flour mixture.
- Brown on both sides; cover.
- Fry 15 minutes one side.
- Fry 15 minutes other side.
- Take off lid.
- Fry 5 minutes extra to crisp.
- Thanks for keeping the southern tradition alive.
Nutrition Facts : Calories 969.7, Fat 62.5, SaturatedFat 13.6, Cholesterol 172.5, Sodium 1628.5, Carbohydrate 48.4, Fiber 2.1, Sugar 0.5, Protein 49.3
KENTUCKY SOUTHERN FRIED CHICKEN AUTHENTIC
This is not the stuff the kids serve at the fast food chains, this here is the real deal. it is simple, but you must stick to the recipe to enjoy the actual flavor, in other words, don't use vegtable oil instead of peanut oil. Do it like I say and you will be a superstar.
Provided by An Italian Jew
Categories Chicken
Time P7DT20m
Yield 1 BASKET CHICKEN, 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix half of dry( excluding flour) ingreidents with butter milk.
- Stir butter milk mixture well.
- Place chicken parts in butter milk ( zip-lock bags work well) in refrigerator for one week.
- Mix other half of dry ingrdients with flour.
- Drain chicken in a large colander or strainer until the butter milk mixture is only dripping down at a drip drop pace, about 20 minutes.
- Heat oil to 390 degrees in a large pan, deep fryer, or dutch oven. use a candy thermometer to maintain temperature( they cost about $6.00).
- Toss chicken in flour like you would shake and bake stuff.
- Shake off excess flour.
- Deep fry chicken in hot peanut oil until a deep golden brown and cooked through.
Nutrition Facts : Calories 4212.2, Fat 396.6, SaturatedFat 74, Cholesterol 229.6, Sodium 1314.8, Carbohydrate 95.8, Fiber 3, Sugar 19.1, Protein 73.7
TRADITIONAL SOUTHERN FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 5 servings
Number Of Ingredients 7
Steps:
- Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry.
- In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp.
SOUTHERN FRIED CHICKEN
Steps:
- Season chicken pieces with salt, pepper, paprika, and cayenne. Roll in flour. Deep fry in large skillet until juices run clear and crust is golden brown. Drain on paper towels.
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- In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.
- Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.
- In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.
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- In a large bowl or two gallon-sized zip-top bags, put brine herbs and spices in. Pour buttermilk into the bowl and whisk up to mix buttermilk and seasoning together. Add chicken pieces and make sure each piece is submerged in the buttermilk. Refrigerate at least 4 hours, overnight most prefered. You can brine the chicken to up to 24 hours.
- When you're ready to start frying, begin bringing a 6 quart enamel cast iron dutch oven (or any other large, heavy bottom pot) filled half-way with vegetable oil to temperature. Use a candy/oil thermometer to bring oil to 325 degrees F. When you place the stem of a wooden spoon in the oil, it should start to bubble around it. That's when you know it's ready. This is a good way to test the oil temperature if you don't have a thermometer.
- While oil is coming to temp, in a large bowl whisk together flour, cornstarch, baking powder, and spices and herbs. Splash a bit of brine, about 4 tbsp, into the flour.
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- Fried Chicken. Crunchy and crispy on the outside, tender and juicy on the inside is the only way to prepare and eat fried chicken. Break the hot sauce out the cabinets for some good eating.
- Creamed Corn. Sweet and savory creamed corn is another southern staple. It's one of the easiest, riches, and most creamiest side dish you will ever make.
- Salmon Croquette Patties. The perfect salmon patty is crispy and flaky on the outside and tender and flavorful on the inside. Made from wild caught canned salmon, croquette patties make for an excellent dinner.
- Chitterlings. Can you stand the smell? The cleaned and prepared intestines of a hog is a southern delicacy. Chitlins are slow-cooked and often eaten with vinegar and hot sauce.
- Black-eyed Peas. Cooked separately or with rice as hoppin' john, black eyed peas is a popular soul food dish. For many black folks this is the go to dish for New Year's day.
- Fried Catfish. It's fish fry Friday night and if you're wondering how to fry catfish, this is the way to go. Season, bread, then deep fry your catfish and serve with hush puppies, coleslaw and fries.
- Homemade Biscuits. It's my opinion that nothing taste better than warm biscuits straight from the oven. I'll break them apart and spread on my favorite jam or honey.
- Collard Greens. Collard greens are considered a southern staple and great example of some good eating. These greens are usually cooked with ham hocks.
- Mama's Meat Loaf. Meatloaf is an insanely simple dish to prepare for a family dinner. Mama's meatloaf always taste the best so here is they recipe if you want your meatloaf to taste as good or better as Mama's.
- Catfish Stew. Here's something to do with that catfish you just caught. Make yourself some classic southern catfish stew. The stew is light, hearty, and delicious too.
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- Combine the Marinade: In a large mixing bowl, combine two cups of buttermilk with 2 teaspoons of hot sauce; add the chicken pieces and make sure they're all coated well. Cover and refrigerate at least 4 hours to overnight.
- Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside.
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- Whisk together flour, salt, and pepper in a medium sized mixing bowl. Mix well. Then in a small mixing bowl beat the eggs.
- Take a piece and dredge it in the flour. Shake off the excess and dip it in the egg. Let the egg drip off and coat one more time in flour. Set aside and repeat with the rest of the pieces.
- Fill the bottom of your skillet with oil and heat. When hot add a few pieces of wings at a time to the oil until the pan is mostly full.
- Lower the flame to medium or medium-high. Fry until the bottom is golden brown, then turn over.
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- Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
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