Contest Winning Sunday Fried Chicken Food

CONTEST-WINNING SUNDAY FRIED CHICKEN

Contest-Winning Sunday Fried Chicken image

The spicy coating for this chicken is one I've put together over the years. My recipe really got a workout when our four children (now married)were young and our family competed out on the rodeo circuit. Whenever the word spread I'd brought along fried chicken, the cowboys would crowd around! Today, my husband and I run an 800-acre cattle and quarter horse ranch.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons salt
2 tablespoons ground mustard
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon celery salt
1 tablespoon pepper
1 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 broiler/fryer chicken (2-1/2 to 3-1/2 pounds), cut up
Oil for frying

Steps:

In a small bowl, combine the first 11 ingredients. Place about 1 cup flour mixture in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag and shake to coat. Store remaining mixture in an airtight container and save for another use., In a large skillet, brown chicken on medium-high heat in 1/2 in. of oil on all sides; remove to a large shallow baking pan., Bake, uncovered, at 350° for 45-60 minutes or until chicken juices run clear.

Nutrition Facts :

SUNDAY FRIED CHICKEN

Sunday Fried Chicken image

Like most fried chicken recipes, the chicken parts are coated with a seasoned flour mixture and browned in oil. This recipe adds the convienent step of finishing the cooking in the oven. This gives the cook time to prepare the rest of the meal.

Provided by looneytunesfan

Categories Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons salt
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon celery salt
1 tablespoon pepper
1 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 (2 1/2-3 1/2 lb) broiler-fryer chickens, cut up
cooking oil

Steps:

Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. On medium-high, heat 1/2 inches of oil in a large skillet. Brown chicken on all sides; remove to a large shallow baking pan. Bake, uncovered, at 350° for 45-60 minutes or until done. Recipe makes enough coating for three chickens. Store unused mixture in an airtight container.

Nutrition Facts : Calories 935.2, Fat 46, SaturatedFat 12.6, Cholesterol 212.8, Sodium 3695.8, Carbohydrate 64.8, Fiber 5.5, Sugar 1, Protein 62.6

GRANNY FOSTER'S SUNDAY FRIED CHICKEN

Granny Foster's Sunday Fried Chicken image

Recipe adapted from Sara Foster's Southern Kitchen (Random House; 2011).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h35m

Number Of Ingredients 9

Ingredients

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Coarse salt and ground pepper
1 tablespoon sugar
1 tablespoon distilled white vinegar
2 bay leaves
2 cups buttermilk, shaken
2 cups all-purpose flour
Cayenne pepper
3 cups vegetable shortening or canola oil

Steps:

Place chicken in a large bowl and cover with cold water. Add 2 tablespoons salt, the sugar, vinegar, and bay leaves and stir until salt and sugar dissolve. Cover and refrigerate overnight.
Place buttermilk in a large, shallow bowl. Lift chicken from brine and transfer to buttermilk. In another large, shallow bowl or zip-top bag, stir or shake together flour, 1 tablespoon salt, 1/2 teaspoon pepper, and pinch of cayenne to combine.
Line a platter with a brown paper bag and place near stove. In a large cast-iron skillet, heat shortening over medium-high until a deep-fry thermometer reads 350 degrees to 375 degrees (a small cube of bread should brown in less than 1 minute). Oil should be deep enough to come halfway up sides of chicken; the level will rise slightly when chicken is added. Beginning with larger pieces, lift chicken from buttermilk, letting excess drip off, and dredge or shake in flour mixture until evenly coated. Shake off excess.
Working in batches, add chicken, skin side down, to pan (do not crowd pan); reduce heat to medium. Fry until golden brown on both sides and juices run clear when thigh is pierced with a knife (an instant-read thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 10 to 12 minutes per side.
Transfer chicken to platter to drain. Season with salt and pepper and let sit 10 minutes. Serve warm or at room temperature.

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