DEEP SOUTH FRIED CHICKEN
This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!
Provided by Marilyn
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat the shortening in a large, cast iron skillet over medium-high heat.
- In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
- Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Nutrition Facts : Calories 351 calories, Carbohydrate 26.5 g, Cholesterol 71.8 mg, Fat 14.7 g, Fiber 1 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 358.4 mg, Sugar 0.1 g
KENTUCKY DEEP FRYER FRIED CHICKEN RECIPE
Adapted from a recipe found on the internet and made in my vintage sunbeam fryer/cooker. This is awesome! For the chicken pieces, make sure that they are not too big: whole drumstick, whole thigh, but the breast part should be chopped into two. Its also helpful to use the fryer cover-it helps the meat cook through properly.
Provided by petlover
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Pre heat oil in deep fryer to 350°F.
- Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
- Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
- Roll them in the spicy flour mixture.
- Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
- Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
- Drain on racks for 5 minutes.
Nutrition Facts : Calories 816.5, Fat 11.9, SaturatedFat 2.8, Cholesterol 186, Sodium 1062.6, Carbohydrate 148, Fiber 12.3, Sugar 5.6, Protein 30.1
SOUTHERN STYLE DEEP-FRIED CHICKEN
I hunted down this recipe after seeing it on Nigella Bites. Looks great, and easy. I hope to try it very soon. Cooking time does not include marinating time.
Provided by GinaS
Categories Chicken Thigh & Leg
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 955.1, Fat 51.1, SaturatedFat 19, Cholesterol 374.6, Sodium 5069.9, Carbohydrate 53.5, Fiber 1.5, Sugar 0.4, Protein 66.6
FRIED CHICKEN RECIPE
A tasty fried chicken recipe is one of the world's favorite comfort food recipes. This recipe shows you how easy it is to make delicious fried chicken.
Provided by Karen Ciancio
Categories Main Course
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 473 kcal, Carbohydrate 26 g, Protein 34 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 122 mg, Sodium 1295 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRIED CHICKEN
Steps:
- Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
- Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
- In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
- Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
- Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
- Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
- Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
- Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
- When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
- After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
- Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.
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.
Nutrition Facts : Calories 1525 kcal, Carbohydrate 65 g, Cholesterol 527 mg, Fiber 2 g, Protein 123 g, SaturatedFat 20 g, Sodium 3575 mg, Sugar 5 g, Fat 82 g, ServingSize 4 servings, UnsaturatedFat 0 g
SOUTHERN STYLE DEEP-FRIED CHICKEN
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h40m
Yield 2 to 4 servings
Number Of Ingredients 8
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.
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- For the chicken, dissolve the salt in 1 litre/1¾ pints water. Submerge the chicken in the brine and chill in the fridge for 24 hours.
- Remove the chicken from the brine. In a new container, cover the chicken completely with the buttermilk. Chill in the fridge for another 24-48 hours.
- For the coleslaw, put the pineapple and cider vinegar in a blender. Blend until smooth, then strain.
- Combine all the remaining coleslaw ingredients. Use your hands to massage the salt into the vegetables to break them down slightly. Add the cider mixture and massage a little more.
- For the cornbread, mix all the dry ingredients in a large bowl. Then mix all of the wet ingredients in a separate bowl or jug. Combine the two and mix until smooth.
- Melt the lard in a cast-iron skillet or ovenproof frying pan (alternatively melt the lard in a pan and use it to grease a 20cm/8in cake tin). Add the cornbread batter and bake for 15 minutes, or until a skewer inserted into the centre comes out clean.
- For the chicken, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C. (CAUTION: Hot oil can be dangerous.
- Put all the ingredients for the flour dredge in a large plastic food bag and mix. Remove the chicken from the buttermilk, put it in the bag with the flour and shake to coat.
WHAT TO EAT IN THE DEEP SOUTH, USA - INTREPID TRAVEL BLOG
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- Po’ boys. Want to strike up a conversation with a New Orleanian? Ask them where to find the best po’ boys and you’ll get some traction. A Depression-era sandwich dreamed up by a pair of brothers keen to hook up striking streetcar conductors with a free lunch, the po’ boy is one of Louisiana’s best culinary creations (along with Tabasco sauce).
- Southern fried pickles. Southerners recognise the power of the humble pickle. You’ll find fried pickles on menus in restaurants and bars all over the South.
- Hot chicken. It’s been said that revenge is a dish best served cold, but in the case of one of Tennessee’s most beloved dishes, payback can also be hot as hell.
- Peanut butter and banana grilled sandwiches. The type of culinary concoction associated with pregnancy cravings, the peanut butter and banana grilled sandwich is a must-order for any self-respecting Elvis Presley fan who makes the pilgrimage to Graceland.
- Barbecue. An Intrepid road trip throughout the South is incomplete without at least one visit to a smoky barbecue joint. From Savannah to Charleston, Memphis, Houston, Dallas and beyond, pitmasters cook meat low and slow over wood in all corners of the South, with a few regional specialities worth trying.
- Peach cobbler. Proving that there’s more to Southern cooking than savoury items, Georgia (aka the Peach State) does a mean peach cobbler. A staple of down home country cooking, a warm cobbler made with Georgia peaches may not be the prettiest dessert (think: deconstructed pie) but it sure is satisfying, especially when enjoyed in a comfy diner booth accompanied by a scoop of vanilla ice-cream and never-ending coffee refills.
- Key lime pie. With origins in the Key West area, the Key lime pie was selected as the official pie of the state in 2006 when the Florida government passed legislature in favour of the sweet, tart baked good receiving the honour.
- Beignets. Brought to Louisiana by the French centuries ago, these hot, sugary, deep-fried donut-like treats are a café breakfast staple in New Orleans.
- Sweet tea. Be careful when you ask for some tea in Atlanta, Georgia (or anywhere in the South for that matter) because you’ll most likely get a pitcher of iced sweet tea, not a hot cup of milky tea.
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