SOUTHERN PAN FRIED CHICKEN
Steps:
- Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
- Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
- Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
- Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.
SOUTHERN FRIED CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 8h45m
Yield 6 to 8 portions
Number Of Ingredients 8
Steps:
- In a large bowl, blend the eggs, buttermilk and Cajun spice. Mix well, and then pour over the chicken pieces, mixing and coating well. After coating the chicken, cover and refrigerate overnight, or for a minimum of 4 hours.
- Preheat the oil to 300 degrees F in a deep-fryer. Remove the chicken from the marinade and allow to sit on a baking screen for 5 minutes. This will allow any excess marinade to drip off.
- Next, in a large bowl, blend the flour, salt and pepper, mixing well. Dredge the marinated chicken in the flour. Coat the chicken well with flour, and then tap off any excess. Add to the heated oil. Fry the chicken in batches until it reaches 165 degrees F on an instant-read thermometer, 13 to 15 minutes. Then remove from the oil and allow any excess to drip off before serving. This will allow the meat to rest before serving. Repeat the cooking process with the remaining chicken. (Hold the cooked chicken in the oven on low temperature if doing in batches.)
SOUTHERN FRIED CHICKEN
This recipe is originally from Alabama, and has been passed down for generations.
Provided by Cindy Garrick
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g
BEST SOUTHERN FRIED CHICKEN
Here's a traditional southern fried chicken recipe. My husband is a ham radio operator and we've shared this recipe with folks from all over the world. -Jo Ruh, Covington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 551 calories, Fat 40g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
REAL SOUTHERN FRIED CHICKEN
As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 580 calories, Fat 39g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
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
FRIED CHICKEN.....GOOSE CREEK, KENTUCKY SOUTHERN FRIED CHICKEN
This is another one of my Grandmother's recipes from Goose Creek Kentucky, which is where my mother lived until she was 28 then moved to Sandusky, Ohio, my mother is now 84. So, that tells you how old this recipe is! Follow as described and you will not go wrong!
Provided by Timothy H.
Categories Whole Chicken
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk and egg and set aside. Combine flour, salt, paprika, pepper, sage and tarragon in a plastic bag. Add a few pieces of chicken to the dry mixture and shake to coat.
- Dip the chicken in the egg and milk mixture. Shake the wet chicken and then coat a second time in the flour mixture. This can be baked in the oven at 375 to 400 for 45 minutes, made on the stove top, or in an electric frying pan on medium high heat.
- Brown chicken on all sides then reduce heat to medium low. Continue cooking until chicken is tender (app. 35 - 45) minutes. Do not cover. Turn chicken several times during cooking and drain on a paper towel when done.
- To deep fry heat three inches of oil to 365 in a deep fryer or deep saucepan and fry the chicken for 15 - 18 minutes. Drain on paper towels. Cooking uncovered reduces the moisture in the pan and keeps the chicken coating crispy. A splatter screen for the top of the pan is helpful in keeping down the mess.
KENTUCKY SOUTHERN FRIED CHICKEN AUTHENTIC
This is not the stuff the kids serve at the fast food chains, this here is the real deal. it is simple, but you must stick to the recipe to enjoy the actual flavor, in other words, don't use vegtable oil instead of peanut oil. Do it like I say and you will be a superstar.
Provided by An Italian Jew
Categories Chicken
Time P7DT20m
Yield 1 BASKET CHICKEN, 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix half of dry( excluding flour) ingreidents with butter milk.
- Stir butter milk mixture well.
- Place chicken parts in butter milk ( zip-lock bags work well) in refrigerator for one week.
- Mix other half of dry ingrdients with flour.
- Drain chicken in a large colander or strainer until the butter milk mixture is only dripping down at a drip drop pace, about 20 minutes.
- Heat oil to 390 degrees in a large pan, deep fryer, or dutch oven. use a candy thermometer to maintain temperature( they cost about $6.00).
- Toss chicken in flour like you would shake and bake stuff.
- Shake off excess flour.
- Deep fry chicken in hot peanut oil until a deep golden brown and cooked through.
Nutrition Facts : Calories 4212.2, Fat 396.6, SaturatedFat 74, Cholesterol 229.6, Sodium 1314.8, Carbohydrate 95.8, Fiber 3, Sugar 19.1, Protein 73.7
CRISPY SOUTHERN FRIED CHICKEN
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- BEAT together egg, water and 1/4 cup oil in large bowl. Add sugar, salt and flour. Mix until smooth.
- HEAT remaining 1 1/2 cups oil to 360 degrees F in deep skillet. Dip chicken pieces, one piece at a time, into batter. Fry 20 to 30 minutes or until juices run clear when pierced with a fork (165 degrees F). Turn chicken often for even browning.
CLASSIC SOUTHERN FRIED CHICKEN
Super crunchy, classic Southern fried chicken with a slightly salty, flavorful bite. The meat is tender and juicy, and the exterior is light and crispy. Take your time with this... let the soak happen overnight and cook in batches. Cook extra because who doesn't love cold fried chicken? Serve with mashed potatoes and coleslaw with soft rolls to create that perfect bite.
Provided by NicoleMcmom
Time 5h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 695.4 calories, Carbohydrate 45.5 g, Cholesterol 141.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 50.1 g, SaturatedFat 7.7 g, Sodium 1558 mg, Sugar 6.3 g
KENTUCKY FRIED CHICKEN
Make and share this Kentucky Fried Chicken recipe from Food.com.
Provided by JANIC412
Categories Whole Chicken
Time 1h10m
Yield 12 pieces
Number Of Ingredients 8
Steps:
- In a small bowl combine the egg and milk.
- In a separate bowl, combine the remaining four dry ingredients.
- Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
- Pour the oil into the pressure fryer and heat over medium heat to about 400.
- In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.
- After 10 minutes, release the pressure according to manufacturer's instruct ions, and remove the chicken to paper towels or a metal rack to drain.
- Repeat with remaining chicken.
- TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC's fried chicken.
Nutrition Facts : Calories 1237.2, Fat 122.7, SaturatedFat 18.5, Cholesterol 78.7, Sodium 855.2, Carbohydrate 18.1, Fiber 0.7, Sugar 0.1, Protein 18.3
BIG JOHN'S SOUTHERN FRIED CHICKEN
Make and share this Big John's Southern Fried Chicken recipe from Food.com.
Provided by Big John
Categories Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Clean chicken pieces being sure to remove any extra fat and skin.
- Combine marinade ingredients in large bowl.
- Place chicken pieces in bowl, cover with plastic wrap and let stand for a minimum of 1 hour.
- Heat deep fryer to 350 degrees F.
- Combine milk with beaten egg in med.
- bowl.
- Combine remaining dry ingredients in another bowl and mix well.
- Dry marinated chicken on paper towel.
- Take pieces one at a time and coat with flour mixture, milk mixture and flour mixture again.
- Place coated chicken pieces on a plate and let stand for 10 minutes.
- Fry pieces in deep fryer and cook until golden brown (approx. 15 min.) be sure to turn chicken in order to cook evenly on all sides.
- Remove from deep fryer and allow to drain for several minutes prior to serving.
SOUTHERN FRIED CHICKEN
Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.
Provided by SharleneW
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 797, Fat 39.8, SaturatedFat 11.5, Cholesterol 356.1, Sodium 3012.2, Carbohydrate 50.5, Fiber 2.1, Sugar 1.1, Protein 55.3
REAL SOUTHERN FRIED CHICKEN
aka "Heart Attack in A Skillet", but, according to the elderly Louisiana gentleman who shared this recipe, the genuine thing. It's been a long time since I made this but I do remember how good it was. Cook time includes marinating time.
Provided by sugarpea
Categories Lunch/Snacks
Time 2h40m
Yield 8 pieces chicken, 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade: Combine marinade ingredients and chicken pieces in a plastic bag and refrigerate for 2 hours.
- Chicken: Heat oil in skillet until it sizzles when tested with a drop of water; place seasoned flour in a plastic bag; remove chicken from marinade and add to flour; shake to thoroughly coat; brown chicken quickly on all sides.
- Cover, reduce heat and cook SLOWLY until chicken is tender and cooked through, about 20 minutes; salt the chicken generously as it fries, poultry absorbs a lot of salt.
Nutrition Facts : Calories 1521.7, Fat 158.5, SaturatedFat 33.1, Cholesterol 52.9, Sodium 18.5, Carbohydrate 24.5, Fiber 1, Sugar 0.2, Protein 5
KENTUCKY FRIED CHICKEN
Make and share this Kentucky Fried Chicken recipe from Food.com.
Provided by JANIC412
Categories Whole Chicken
Time 1h10m
Yield 12 pieces
Number Of Ingredients 8
Steps:
- In a small bowl combine the egg and milk.
- In a separate bowl, combine the remaining four dry ingredients.
- Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
- Pour the oil into the pressure fryer and heat over medium heat to about 400.
- In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.
- After 10 minutes, release the pressure according to manufacturer's instruct ions, and remove the chicken to paper towels or a metal rack to drain.
- Repeat with remaining chicken.
- TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC's fried chicken.
Nutrition Facts : Calories 1237.2, Fat 122.7, SaturatedFat 18.5, Cholesterol 78.7, Sodium 855.2, Carbohydrate 18.1, Fiber 0.7, Sugar 0.1, Protein 18.3
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