Southernfriedchicken Recipes

Steps:

• In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
• Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
• Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

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.

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.

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.

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.

Steps:

• Whisk together the buttermilk, red pepper flakes and 1 tablespoon salt in a large bowl. Add the chicken, cover, and refrigerate for at least 2 hours up to overnight.
• Preheat the oven to 350 degrees F and line a baking sheet with a cooling rack. Add enough vegetable oil to a large Dutch oven or pot, fitted with a deep fry thermometer, so that it is filled a little less than halfway. Heat over medium heat until 350 degrees F.
• Meanwhile, bring another large pot of salted water to a boil. Whisk together the flour, Italian seasoning, 2 teaspoons salt and 2 teaspoons pepper in a large bowl.
• Remove the chicken from the buttermilk, one piece at a time, letting the excess drip off and drop into the flour. Rotate and toss chicken in the flour until completely coated. Add the breaded chicken to the oil in batches of 2 to 3 pieces. Fry until light golden brown on all sides, 3 to 4 minutes per side, then remove to the prepared rack. Repeat with the remaining chicken. Top each piece of chicken with 2 tablespoons of the sauce, a slice of mozzarella and some Parmesan. Bake until the cheese is melted and bubbly and the internal temperature of the chicken is 165 degrees F, about 25 minutes.
• Meanwhile, add the spaghetti to the boiling water and cook according to the package directions. Heat the marinara in a small saucepan.
• Pour 1 1/2 cups warm marinara onto the bottom of a serving platter. Transfer the chicken to the platter. Serve with the pasta topped with the remaining sauce, a sprinkle of Parmesan and a basil leaf.

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.

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.

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.

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.

Steps:

• Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray., In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack., Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.

Steps:

• Fill large skillet almost half full with oil.
• Heat to 350°F.
• Season chicken with salt and pepper.
• Mix milk, eggs, and chili sauce together in a shallow bowl.
• In a separate bowl place flour.
• Dip chicken in milk mixture coating all of the chicken.
• Let excess mixture drip off chicken.
• Dredge chicken in flour coating the whole piece.
• Place chicken in heated oil dark meat first.
• Turn chicken over to ensure even cooking.
• Cook until golden brown and juices run clear.
• Serve with my roasted garlic mashed potatoes.
• Tips- Don't let chicken sit after coating it with flour because the coating will turn out soggy. Make sure you turn the chicken often to avoid burning. Your dark meat will take longer to cook than your white meat. When buying the chili sauce, look in the international foods isle. The chili sauce I prefer is on the Japanese shelf. Careful, that stuff is HOT.

Steps:

• Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
• Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
• Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
• Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
• Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
• Serve immediately.

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.

Steps:

• Marinate chicken in vinegar for a minimum of 1 hours -- overnight is better.
• Mix flour, spices, and baking powder.
• Heat oil to 350 degrees Fahrenheit.
• Coat chicken in flour mixture.
• Brown on both sides; cover.
• Fry 15 minutes one side.
• Fry 15 minutes other side.
• Take off lid.
• Fry 5 minutes extra to crisp.
• Thanks for keeping the southern tradition alive.

Steps:

• Wash chicken pieces thoroughly and pat dry.
• Place chicken in a long, shallow glass baking dish.
• Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
• Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
• Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
• Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
• When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
• Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
• Serve at once. Serves 4.