Davids Southern Fried Chicken Recipes

Steps:

• Bring oil or lard to temperature. I like to fry between 275 and 325. If your oil gets too hot you can burn your chicken when it's sitting on the bottom of the fryer.
• While oil is coming up to temp take two or three eggs in a bowl add milk enough to make a wash. Add all of your seasonings to this and mix well. How much seasoning? Well that depends as I don't measure any of this. I sprinkle a bit of each that I'm using on both sides of the chicken, add some of each in the egg wash and to the flour. If you don't do this your finished chicken will be very bland.
• I use a gallon ziploc bag for my flour seasoning mixture. Add the flour about half a ziploc bag will do. Then generously sprinkle some of each of the seasonings you are going to be using into the bag. Zip shut and shake to mix all seasonings with the flour.
• And as stated above season the chicken. Now you can place in a large bowl your egg wash and chicken and mix until all chicken is coated with the wash.
• Take one or two pieces of chicken and allow to drip into the egg wash and after the access is off drop them into the ziploc bag. Close the bag and shake coating the chicken with the flour/seasoning mix until you've floured all of your chicken pieces.
• Gently drop into the hot oil and fry for 13 minutes at the 300 or so temperature. Like I said earlier you want to watch for burning of the pieces that are sitting at the bottom of the fryer so turn pieces every two minutes until they are somewhat floating. I vary fry time depending on how large the pieces of chicken are but usually no less than 12 minutes and not more than 15 at 300.

Steps:

• Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
• Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
• In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
• Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
• Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
• Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.

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.