SOUTHERN FRIED BARBECUE CHICKEN
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- An American classic with a little twist from below the South, this crisp and smoky chicken is sure to become a barbecue favorite.
- In a large bowl, whisk together the eggs, water, milk, 2 tablespoons of garlic salt and 2 tablespoons of pepper until smooth.
- In a large flat pan stir together the flour, remaining tablespoons of garlic salt, pepper, onion powder and mesquite seasoning.
- Fill a large heavy skillet or wok halfway full with oil and heat over medium-high heat to 365 degrees Fahrenheit on the barbecue grill or side burner. Use tongs to dip each chicken piece into the egg mixture, then into the flour mixture, back into the egg mixture and back into the flour mixture again. Set on a platter until all pieces are coated.
- Cook the chicken in batches, do not overcrowd the skillet. Brown on each side.
- Coat a large baking dish generously with nonstick cooking spray then arrange the fried chicken pieces in the pan. Pour the barbecue sauce over the chicken.
- Bake in the oven at 365 degrees Fahrenheit for 10-15 minutes in the barbecue sauce, until the sauce has bubbled and caramelized and a meat thermometer inserted into the thickest part of the chicken breast has reached an internal temperature of 165 degrees Fahrenheit.
- Serve with one can (22 ounces) BUSH'S® Bourbon and Brown Sugar Grillin' Beans.
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 SPICY FRIED CHICKEN
This one is finger-licking good! It's a keeper and a must try!
Provided by Maureen Hogan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g
SOUTHERN FRIED CHICKEN
Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.
Provided by SharleneW
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
- For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
- Add hot sauce and whisk together well.
- Pour this mixture into a large plastic zip-top bag.
- For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
- For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
- Rinse and pat dry chicken pieces with a paper towel.
- Cut breast pieces in half across ribs.
- Sprinkle chicken generously on both sides with seasoning blend.
- Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
- One piece at a time, roll chicken in flour mixture and drop into hot oil.
- Don't crowd chicken pieces--I cook about half the chicken at a time.
- Fry chicken until brown and crisp.
- Drain on paper toweling.
- Dark meat will take about 14 minutes, white meat about 10 minutes.
- Remember smaller pieces cook faster than the larger ones.
- You can check for doneness by piercing to the bone in the thickest part with a fork.
- If the juices run clear, it is done.
Nutrition Facts : Calories 797, Fat 39.8, SaturatedFat 11.5, Cholesterol 356.1, Sodium 3012.2, Carbohydrate 50.5, Fiber 2.1, Sugar 1.1, Protein 55.3
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.
SOUL SMOTHERED CHICKEN
You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.
Provided by Veronica Rockett
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
- Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
- Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g
SMOTHERED SOUTHERN FRIED CHICKEN
This is a wonderful recipe from the "Old South" that I got from an old woman in Alabama many years ago.
Provided by Alan Leonetti
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the chicken pieces and pat it dry with paper towel.
- Heat the oil to 365 degrees for frying the chicken. Salt and pepper the chicken.
- Mix the flour, salt, pepper and garlic powder together.
- When the oil is hot, roll the chicken pieces in the flour and place into the skillet. Cook 3 to 4 pieces at a time on both sides until golden brown and almost done. Drain the chicken on paper towel and place into a baking dish and set aside until the rest of the chicken is done.
- To prepare the gravy, on medium heat, preferably in the same skillet, & if necessary, spoon out some of the oil, leaving 8 tablespoons of the oil in the skillet. Stir in the flour and cook, stirring constantly, for about 2 to 3 minutes.
- Add the water and stir until boiling. Salt and pepper to taste. The gravy will be kind of thin, but it will thicken.
- Return the chicken to the skillet of gravy. Cover with a splatter screen and simmer for 30 to 45 minutes until gravy is thickened and the chicken is smothered and fork tender.
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.
SUNNY'S EASY SMOTHERED CHICKEN
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
- Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.
SOUTHERN FRIED CHICKEN
Provided by Food Network
Time 10h40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow, non-aluminum dish, combine first 5 ingredients. Add chicken and toss once to coat. Cover and chill 8 hours or overnight, turning once or twice.
- Place pieces on rack to drain slightly but do not pat dry.
- In a paper bag, combine flour, salt, black pepper, and red pepper. Toss chicken in flour mixture and place on a clean rack or a baking sheet. Toss each piece again, shake off excess flour and set aside at cool room temperature for 2 hours.
- In 2 large, heavy skillets, or 1 electric skillet, heat enough oil to reach a depth of 1/2-inch to 350 to 360 degrees. Add chicken pieces to the hot oil one by one. (Note: Adding too many pieces at once lowers the temperature of the oil and the chicken will not brown properly.) Adjust temperature so oil remains between 300 and 320 degrees. Cook, turning once with tongs, 10 to 12 minutes per side (4 to 5 minutes for boneless breasts) or until juices run clear when pierced in the thickest part. (Thicker pieces may require more cooking time.) Transfer pieces as they are done to paper towels to drain. Serve hot or warm.
- Gravy for Fried Chicken
- Drain all the oil from the cooking skillet through a sieve and into a bowl. Return the skillet to medium heat. Add two tablespoons of the chicken-frying fat to the skillet, along with any browned bits caught by the strainer. Add two tablespoons of flour, blend well, and cook for two minutes, stirring. Off heat, add a scant two cups boiling chicken stock. Simmer for 2 minutes, season (using freshly grated nutmeg, if desired) and serve.
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.
SMOTHERED CHICKEN SOUTHERN STYLE
Make and share this Smothered Chicken Southern Style recipe from Food.com.
Provided by Tina Klein
Categories Chicken
Time 36m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle chicken on both sides with saltand pepper.
- Fold wings underneath to secure them.
- Melt butter in a cast-iron skillet large.
- enough to hold the flattened chicken comfortably.
- Put chicken in,skin-side down, cover chicken firmly with a plate and put about 5 lbs of weight on top of the plate.
- Cook over low heat until skin is nicely browned, about 25 minutes.
- Turn chicken skin-side up, replace weight, cook about 15 more minutes.
- Remove chicken and pour off fat, reserving 2 Tbsp.
- Add flour to fat and whisk.
- Gradually add chicken broth and cook until thickened.
- Return chicken (skin-side up), add salt and pepper, replace plate and weight, and continue cooking over low heat about 30 minutes, or until chicken is exceptionally tender.
- Spoon the gravy over the chicken, cut into serving pieces, and serve with fluffy rice.
Nutrition Facts : Calories 399.2, Fat 28.4, SaturatedFat 9.5, Cholesterol 130.9, Sodium 330.8, Carbohydrate 2.2, Fiber 0.1, Sugar 0.2, Protein 31.5
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
SMOTHERED FRIED CHICKEN
This is soooooooo good! It is fork tender and great served with buttered rice or mashed potatoes. Add green beans or collard greens with some cornbread or rolls, and you have a real southern meal.
Provided by southern chef in lo
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For Chicken: Wash the chicken and pat it dry.
- Heat the shorting or oil to 365°F for frying chicken.
- Salt and pepper the chicken.
- Mix the flour, salt, pepper, and garlic powder together.
- After the oil is at the right tempura, roll the chicken in the flour and place in the skillet.
- Cook 3 to 4 pieces at a time until golden brown and almost done.
- Drain the chicken and place in a baking dish; set aside.
- Preheat the oven to 350°F.
- Prepare gravy: On medium heat, heat the 4 tablespoons oil; stir in the flour and cook, stirring constantly, for 2 to 3 minutes.
- Add the water and stir until boiling. Salt and pepper to taste.
- Gravy will be kind of thin, but will thicken as it cooks in the oven.
- Pour gravy over the chicken; turn the chicken to coat completely.
- Cover and cook for 30 to 45 minutes until smothered and fork-tender.
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