DEEP SOUTH FRIED CHICKEN
This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!
Provided by Marilyn
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat the shortening in a large, cast iron skillet over medium-high heat.
- In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
- Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Nutrition Facts : Calories 351 calories, Carbohydrate 26.5 g, Cholesterol 71.8 mg, Fat 14.7 g, Fiber 1 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 358.4 mg, Sugar 0.1 g
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
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
GRANDMA'S SOUTHERN FRIED CHICKEN
Just plain ol' good!!! This is actually my very own concoction, because my Grandma never usually measured when she cooked. :) But it definately tastes like my Grandma's and my Great Aunt's!
Provided by Wildflour
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
- Melt shortening in a cast iron skillet to a depth of about 1 inch.
- Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
- In a doubled brown paper lunch sack, mix together all of the dry ingredients.
- Remove chicken from bowl.
- Using additional seasoned salt and pepper, lightly coat to season chicken.
- Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
- Dip each piece in the buttermilk and coat with flour once again.
- Shake off excess; place on waxed paper for 15 minutes or until dry.
- Place chicken, skin side down, in hot shortening.
- Do not crowd skillet.
- Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
- Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
- 4-6 servings.
- To make chicken fingers:.
- Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
- *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).
Nutrition Facts : Calories 740.5, Fat 43.2, SaturatedFat 12.3, Cholesterol 212.8, Sodium 296.3, Carbohydrate 27.6, Fiber 1.6, Sugar 0.8, Protein 56.7
SOUTHERN STYLE DEEP-FRIED CHICKEN
I hunted down this recipe after seeing it on Nigella Bites. Looks great, and easy. I hope to try it very soon. Cooking time does not include marinating time.
Provided by GinaS
Categories Chicken Thigh & Leg
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium container place chicken and cover with milk. Cover and refrigerate for at least 2 hours to overnight. This helps tenderize the meat, but is optional
- In a large saucepan over a medium-high heat, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low and simmer until the chicken is cooked through, about 20 minutes.
- Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry.
- Heat vegetable shortening in a Dutch oven or skillet over high heat just until it's near the smoking point around 325 degrees F.
- In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
- In a medium bowl, beat 1 egg.
- Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
- Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate.
- Serve immediately.
Nutrition Facts : Calories 955.1, Fat 51.1, SaturatedFat 19, Cholesterol 374.6, Sodium 5069.9, Carbohydrate 53.5, Fiber 1.5, Sugar 0.4, Protein 66.6
CRISPY SOUTHERN FRIED CHICKEN
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- BEAT together egg, water and 1/4 cup oil in large bowl. Add sugar, salt and flour. Mix until smooth.
- HEAT remaining 1 1/2 cups oil to 360 degrees F in deep skillet. Dip chicken pieces, one piece at a time, into batter. Fry 20 to 30 minutes or until juices run clear when pierced with a fork (165 degrees F). Turn chicken often for even browning.
SOUTHERN STYLE DEEP-FRIED CHICKEN
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
- In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
- Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
- In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
- In a medium bowl, beat 1 egg.
- Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
- Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.
SOUTH AMERICAN FRIED CHICKEN
Provided by Damon Lee Fowler
Categories Chicken Fry Marinate Picnic Tailgating Family Reunion Deep-Fry
Yield Serves 4
Number Of Ingredients 8
Steps:
- Wash the chicken and pat dry. Put the pieces into a large nonreactive glass or stainless steel bowl and pour the lime juice over them. Sprinkle with the minced garlic, a large pinch of salt, and several liberal grindings of black pepper. Toss until the seasoning is uniformly distributed and set aside to marinate for at least 1 hour, refrigerated. (Or cover and marinate overnight in the refrigerator; remove from the refrigerator 30 minutes before you are ready to cook the chicken.)
- Place the corn flour in a paper or large plastic ziplock bag. Shake to coat the inside. Fit a wire cooling rack over a cookie sheet and place it in the center of the oven. Preheat the oven to 150°F (or Warm setting). Fill a deep cast-iron skillet, Dutch oven, or deep-fat fryer with enough lard or oil to come halfway up the sides, at least 2 inches deep. Over medium-high heat, bring the fat to 375°F (hot but not smoking).
- When the fat is hot, lift the chicken pieces a few at a time from their marinade, allowing the excess to flow back into the bowl. Drop them into the bag of corn flour, close the top, and shake until the chicken is well coated. Lift them out of the corn flour, shake off the excess, and slip them into the fat. Repeat until the pan is full without crowding. Fry, maintaining a temperature of 365°F, turning once, until the chicken is a rich golden brown and cooked through, 12 to 15 minutes.
- Lift the chicken from the fat, drain well, and transfer to the wire rack in the oven while you fry the remaining chicken. Serve hot, with hot sauce and lime wedges passed separately.
- Note: If you like, you can spice up the marinade with a few hot red pepper flakes or with a few shots of hot sauce. Other common additions to the marinade are minced fresh ginger (about 2 quarter-sized slices, minced fine), rum, sugar, and chopped cilantro.
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- Cut up chicken into pieces, 2 each of breasts, thighs, legs and wings, and place into large bowl. Cover with buttermilk. Add hot sauce and toss to distribute. Press pieces lightly into bowl to make sure it’s all completely covered. About 3/4 of a quart is what it’ll take. Cover and refrigerate for several hours or best overnight.
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