Chinese Southern Fried Chicken Food

CHINESE STYLE FRIED CHICKEN

Steps:

• Cut chicken into inch pieces.
• Whisk together egg whites and soy sauce.
• Soak chicken in soy mixture for 20 minutes covered in the fridge.
• Add 2 cups oil to wok or deep fryer.
• Heat wok to 350°F.
• Put cornstarch and flour into a reseal able plastic freezer bag.
• Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
• Add chicken to wok.
• Fry 15 seconds only. No browning yet!
• Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
• After all of the chicken has cooked for 15 seconds let cool for a few minutes.
• Fry it an additional 15-20 seconds or until golden.
• Always check meat. If it is pink it needs to be cooked longer.
• Top with your favorite lemon or orange sauce.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Make sure that the chicken is nice and clean.
• Combine 8 cups cold water, 2 tbsp salt, and 4 tbsp sugar.
• Stir until the salt and sugar dissolve.
• Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
• Make sure that the chicken is covered with the brine.
• Cover the bowl/container, then place in the refrigerator overnight
• Drain the brine from the bowl, but do not rinse the chicken.
• Place the chicken in a large bowl, then pour the hot sauce all over the chicken.
• Next, combine the all purpose flour, cornstarch, and all of the seasonings
• Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
• Shake the bag, until the chicken is well coated with flour.
• Remove the chicken from the bag, and shake off any excess flour.
• Let the chicken sit for about 15 minutes before frying to ensure that the flour sticks.
• Now pour the oil into a large skillet, and let it heat until it reaches 350-375 F.
• Carefully add in the chicken, and fry until it's completely cooked throughout, and golden brown.
• Place the chicken on a paper towel lined plate.
• Serve and enjoy!

FRIED CHICKEN WINGS, CHINESE TAKEOUT-STYLE

Steps:

• Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil and egg in a large mixing bowl. Mix everything until the wings are well-coated. Next, add the cornstarch and all purpose flour and mix again until the wings are coated.
• Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
• After marinating, if it looks like there is liquid in the bowl, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.
• Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 degrees F.
• Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes.
• Drain on paper towels or a cooling rack, and serve with hot sauce!

SOUTHERN STYLE DEEP-FRIED CHICKEN

Steps:

• In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
• In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, 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 using a kitchen towel.
• Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at 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.

CLASSIC SOUTHERN FRIED CHICKEN

Steps:

• Gather the ingredients. Preheat the oven to 200 F and place a rack in a large baking pan.
• In a medium bowl, combine the milk and eggs. Whisk to blend well.
• In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.
• Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.
• Add the dipped chicken pieces to the bag of seasoned flour.
• Seal the bag and shake well to coat the chicken pieces thoroughly.
• Remove to a plate and repeat with the remaining chicken pieces.
• Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels.
• Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once-even if they can comfortably fit-since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces.
• With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.
• Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.

CHINESE SOUTHERN FRIED CHICKEN

Steps:

• Combine the marinade ingredients with the chicken and set aside for 1 hour.
• Preheat the oven to 350 degrees F.
• Dredge the pieces of chicken in the flour.
• Place a rack in a shallow baking pan and put the pan near the stove.
• Heat a large skillet and add the oil.
• When the oil is hot, fry the pieces of chicken on both sides until lightly browned, about 4 or 5 minutes.
• Arrange the chicken on the rack so they don't touch and bake for 45 minutes or until done.
• Serve hot or at room temperature.

THE BEST SOUTHERN FRIED CHICKEN (+VIDEO)

Steps:

• Place the chicken in a large bowl. Sprinkle on top of the chicken: 2 tsp salt, garlic powder, and onion powder then toss to coat the chicken in the spices.
• Add the buttermilk and hot sauce to bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it's best if you can let it sit overnight.
• In a medium-sized bowl, whisk together the flour, cornstarch, 2 tsp salt, paprika and black pepper. Set aside.
• Fill up a deep fryer (deep cast iron skillet or dutch oven) with peanut oil (or neutral frying oil of your choice) and preheat to 350°F.
• Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.
• Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes.
• Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates - use a meat thermometer for accurate doneness)
• When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.

SOUTHERN FRIED CHICKEN

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.

FRIED CHICKEN RECIPE

Steps:

• Wash and lightly dry the chicken pieces.
• Combine the flour, salt and pepper in brown paper or plastic bag. Place one or two pieces of chicken in the bag at a time and shake well to coat. Repeat process for remaining pieces of chicken.
• Heat vegetable oil in deep fryer according to instructions. Once oil is sufficiently hot, fry chicken in batches until chicken is golden brown. Drain on paper towels before serving.

SOUTHERN FRIED CHICKEN WINGS

Steps:

• Whisk together flour, salt, and pepper in a medium sized mixing bowl. Mix well. Then in a small mixing bowl beat the eggs.
• Take a piece and dredge it in the flour. Shake off the excess and dip it in the egg. Let the egg drip off and coat one more time in flour. Set aside and repeat with the rest of the pieces.
• Fill the bottom of your skillet with oil and heat. When hot add a few pieces of wings at a time to the oil until the pan is mostly full.
• Lower the flame to medium or medium-high. Fry until the bottom is golden brown, then turn over.
• Once both sides are cooked, remove and set aside on a cooling rack until cool enough to eat.

SOUTHERN FRIED CHICKEN RECIPE

Steps:

• For making this amazing Southern recipe, first prepare the spice mix for seasoning the chicken. For that, add black pepper powder, garlic powder, paprika, ginger (grated), mixed herbs, sugar, and onion powder in a bowl. Combine all these spices together.
• Take 4 teaspoons of the seasoning mix and add it in a large container. Add yogurt to it and mix well.
• Now, add the chicken pieces in the container and mix them well with the yogurt and spice combination.
• Cover the plastic container with its lid and let the chicken pieces marinate by placing it in the refrigerator for 8-10 hours.
• Sieve and add all purpose flour on a flat plate. Add 1 teaspoon of the earlier prepared spice mix to the flour and mix them well.
• Once the chicken has been marinated, take the plastic container out, transfer the chicken pieces to a plate, and drain the excess marinade.
• Put the marinated chicken pieces on the flat plate and dredge them with the flour and spice mix.
• Put a deep bottomed pan on medium flame and heat oil in it for frying the chicken pieces.
• Once the oil is hot enough, add the chicken pieces in the pan and let them fry till they are crisp and golden-brown. Remove the pieces and drain the excess oil.
• Serve Southern fried chicken hot with a dip or sauce of your choice at once.

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
• 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.
• In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce.
• Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.
• To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
• Fill a 12-inch cast iron skillet about 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.
• Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
• Place fried pieces on rack and keep warm in oven between batches.
• Rest for 10 minutes before serving.

SOUTHERN FRIED CHICKEN

Steps:

• Beat marinade ingredients together with a whisk. Soak the chicken pieces in this mixture for 45 minutes.Mix all dry ingredients, then dredge the soaked chicken pieces through it and place them in the fridge for about 30 minutes. This allows them to dry out a bit so they will brown perfectly.Use a deep cast-iron skillet. Fill it up halfway with peanut oil. Bring the grease to 350 degrees.Add pieces to hot oil 1 inch apart. White meat gets 5 minutes per side,dark meat about 6 or 7 minutes per side. Fry with the bone side down first and don't move the pieces until the time is up. If they stick it's okay, they'll loosen when they crisp up.Place pieces on paper towel (don't cover).

AYAM GORENG (MALAYSIAN FRIED CHICKEN)

Steps:

• Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.
• Curry paste: Add remaining Curry Paste ingredients and blend until smooth.
• Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 6). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.

FOODCHANNEL EDITOR

Steps:

• 1 Rinse chicken under cold water. Pat dry with paper towels. Cut chicken into 9 pieces (2 legs, 2 thighs, 2 breasts, 2 wings, and 1 or 2 pieces from the back). Combine the flour, salt and pepper in a large paper bag. 2 Add enough oil to a 2-inch-deep cast iron skillet to come 2/3 up sides of skillet (about 2 cups of oil). Heat oil over medium-high heat until deep-fry thermometer registers 350°F. Add 2 chicken pieces to flour mixture in bag; fold bag to enclose. Shake until chicken is well-coated. Transfer coated chicken pieces to rack. Repeat with remaining chicken pieces. 3 Using tongs, carefully add chicken legs and thighs to hot oil. Fry until chicken is golden on the outside, and chicken is cooked through, about 4 minutes per side. Transfer fried chicken to clean dry towels on rack to drain. Repeat with remaining breast, wing and back pieces (breasts will be done in about 3 minutes per side). Sprinkle fried chicken with salt and pepper. Transfer to platter and serve immediately. 4 NOTE:For a crispier crust, mix 2 large eggs with 1 tablespoon water in large bowl. Add the chicken pieces and soak them before coating with flour mixture.

SOUTHERN FRIED CHICKEN

Steps:

• In a pot, dissolve 1/2 cup of the salt in the water. Submerge the chicken in the brine; refrigerate overnight.
• Drain and rinse the chicken. Rinse out the pot. Add the buttermilk and Tabasco, submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight.
• In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt. Shake the excess marinade off the chicken, then dredge in the flour. Dip the chicken back into the buttermilk and coat again in the flour.
• Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375°. Fry the chicken in batches until golden and cooked through, about 6 minutes per side. Drain on paper towels and serve.