PERFECT SOUTHERN FRIED CHICKEN
This is an outstanding recipe. When I found this I decided I didn't need to look for the perfect fried chicken recipe any more - I already had it.
Provided by PanNan
Categories Chicken
Time 2h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak chicken in water and salt at least 2 hours in the refrigerator.
- Mix buttermilk, eggs and Season All and dip chicken pieces in this mixture.
- Combine 1 cup flour, 2 tbsp corn meal, 2 tsp dried oregano, and 2 tsp Season All in a bag.
- Drop two pieces of dipped chicken in the bag at one time.
- Shake to coat.
- Place on wire rack to rest.
- (I place wax paper under the rack to catch any flour that falls off.) Heat a shallow layer of oil or shortening to 360 F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet.
- Place the chicken in the pan, trying not to crowd the pieces.
- Cover for the first five minutes.
- Check the chicken.
- When golden brown, turn.
- Cover for the next five minutes.
- Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through.
- Watch carefully, and don't allow it to get too dark.
- If it's frying too fast, reduce heat slightly.
- NOTE- the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.
Nutrition Facts : Calories 683.6, Fat 38, SaturatedFat 11.1, Cholesterol 267.9, Sodium 2014.1, Carbohydrate 30.2, Fiber 1.3, Sugar 3.2, Protein 51.5
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
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 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.
THE "PERFECT" SOUTHERN FRIED CHICKEN
Posted in the June 28th Chicago Tribune Food section - great tasting chicken! This recipe combines the best advice of the experts: brining for moist, juicy chicken; marinating in buttermilk for tenderness; seasoned flour for a crisp crust; and a little bacon grease mixed into the frying fat to add savory flavor. The brining and marinating mean you'll have to think ahead--start this recipe at lunchtime the day you'll set it on the table. Remember that the side you start frying a piece on will always look better than the other side.
Provided by Darrinw2001
Categories Chicken
Time 6h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve salt and water in a large bowl; add the chicken. Cover; refrigerate 3-4 hours. Pour off the brine; rinse the chicken well under running water in the bowl. Drain. Add buttermilk and hot sauce to chicken. Cover bowl; refrigerate for at least 1 hour or up to 8.
- Combine the flour, salt, pepper and garlic powder in another large bowl or food storage bag; drain the chicken pieces. Add 2 or 3 pieces of chicken to the bag; seal. Shake to coat chicken. Remove chicken to a rack; refrigerate at least 1 hour.
- Heat the oven to 300°. Heat a large, heavy skillet over medium-high heat. Add oil to a depth of 1/2 to 3/4-inch; stir in the bacon drippings. Heat oil to 350°, or until a drop of water spatters when it hits the hot oil. Add the drumsticks, wings and thighs, skin side down (the oil should come about halfway up the sides of the pieces of chicken). Cover; cook until tiny bubbles begin to appear in the crust on the side facing up, about 10 minutes. Turn; cook 10 minutes. Uncover the skillet; reduce heat to medium-low. Cook until chicken is golden brown, 5-10 minutes. Remove drumsticks and thighs from skillet to a rack placed over a cookie sheet; place in oven.
- Raise heat under skillet to medium-high. Heat oil to 350°; add the breasts, skin side down. Cook until tiny bubbles begin to appear in the crust on the side facing up, about 10 minutes. Turn; cover. Cook 10 minutes; uncover the skillet. Lower the heat to medium-low; cook until golden brown, about 5-10 minutes.
- Preparation time includes brining.
Nutrition Facts : Calories 1764, Fat 173.6, SaturatedFat 27.6, Cholesterol 122.3, Sodium 19473.9, Carbohydrate 20.4, Fiber 0.7, Sugar 4.1, Protein 33.5
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
BEST SOUTHERN FRIED CHICKEN
Here's a traditional southern fried chicken recipe. My husband is a ham radio operator and we've shared this recipe with folks from all over the world. -Jo Ruh, Covington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.
Nutrition Facts : Calories 551 calories, Fat 40g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
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.
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