SOUTHERN LIVING'S BEST FRIED CHICKEN
Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.
Provided by Julia Moskin
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams
NORTHERN FRIED CHICKEN
While the South may have a reputation for some of the country's best fried chicken, this "Northern" fried chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" has taken Manhattan by storm. Photo credit: Quentin Bacon
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Fill a large pot with oil. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer.
- Rinse chicken pieces and pat dry with paper towels. Place egg whites in a large shallow dish. In another shallow bowl, combine matzoh meal, flour, and baking powder. Dip each chicken piece into the egg white mixture to coat; let excess drip back into dish. Then, coat each piece of chicken with matzoh mixture to coat; tap off excess.
- Working in batches if necessary, fry chicken until dark golden, about 10 minutes for breast meat and 13 minutes for leg and thigh meat. Transfer to a paper towel-lined plate to drain. Mix together salt and pepper and sprinkle over chicken immediately; coat each piece with chicken seasoning. Serve immediately with gravy, if desired, and honey.
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
NORTHERN FRIED CHICKEN
This recipe comes from "Blue Ribbon," a restaurant in NYC. It was featured in "Saveur" magazine. At the restaurant it is served with collard greens that are quickly sauteed in brown butter, a technique they invented when they ran out of greens and had to come up with something quickly!
Provided by threeovens
Categories High Protein
Time 50m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 14
Steps:
- Add oil, to a depth of 2 inches in a Dutch oven and heat over medium high heat, about 375 degrees F.
- In a small bowl, combine paprika, cayenne, basil, parsley, garlic powder, and onion powder; set aside.
- Beat egg whites in another bowl.
- In a third bowl, combine flour, matzo, and baking powder.
- Dip a piece of chicken in egg whites, then press into the matzo mixture so crumbs adhere; shake off any excess.
- Transfer chicken to a rack set over a baking sheet.
- Repeat with remaining chicken pieces.
- Fry chicken until crispy and cooked through, about 10-12 minutes; drain on paper toweling then season with salt, pepper, and the reserved seasoning mixture.
NORTHERN FRIED CHICKEN
Steps:
- 1. Pour oil to a depth of 2" in a 5-qt. Dutch oven. Heat over medium-high heat until a deep-fry thermometer reads 375°. 2. Combine paprika, cayenne, basil, parsley, and garlic and onion powders in a bowl; set aside. Put egg whites into a bowl. Combine flour, matzo, and baking powder in another bowl. 3. Working with one piece at a time, dip chicken in egg whites and press into matzo to coat. Shake off excess; transfer chicken to a rack set inside a baking sheet. Working in 2 batches, fry chicken until crispy and cooked through, 10-12 minutes. Transfer chicken to paper towels and season with salt, pepper, and the reserved paprika mixture. Serve with honey, if you'd like.
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