Traditional Southern Fried Chicken Recipe 465

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:

• Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry.
• In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp.

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:

• 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:

• 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:

• 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:

• 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:

• 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.