GRANNY'S SIMPLE WAY FRIED CHICKEN
When it comes to the title "Granny", I say it's got to be good. My Granny was an excellent cook. She made the best fried chicken without alot of nonsense ingredients. I say that it don't get no better than this!
Provided by Chef Mommie
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash chicken.
- My Granny always cuts the breast halves in half.
- Salt all chicken pieces good on both sides.
- Let sit for 20 minutes on paper towels.
- Put oil in frying pan and heat to medium high.
- Shake chicken in flour.
- Carefully add chicken pieces skin side down first and brown on each side.
- Turn burner down on medium.
- Cook until done. (cooking time varies on different pieces.).
- Drain on paper towels.
BEST FRIED CHICKEN
Easy dish to make and tastes fantastic. My kids love it. Found on all recipes web site and make this often now. Hands get a little messy in prepping but is quick to put together.
Provided by jellyko
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine soup, egg and seasoning salt in shallow bowl and mix well.
- Combine flour, cornstarch, garlick powder, paprika, and salt and pepper in resealable bag.
- First, dip chicken in soup mixture to coat completely.
- Then place chicken, one at at time in flour mixture bage and shake to coat.
- Place coated chicken on platter about 1/2 hour for coating to become doughy (will ensure crispness).
- Heat skillet with enough oil to cover chicken pieces.
- don't overcrowd.
- Fry in oil for about 7-10 minutes till cooked through.
- Drain on paper towels and serve.
Nutrition Facts : Calories 341, Fat 8.8, SaturatedFat 2.4, Cholesterol 128.1, Sodium 730.4, Carbohydrate 32.5, Fiber 0.7, Sugar 0.5, Protein 30.2
GRANNY'S FRIED CHICKEN
This is our Granny Paul's recipe for fried chicken, and it's as simple a taste of Southern home cooking as there ever could be. Serve it with collard greens and some mashed potatoes, and before you know it you'll be whistlin' "Dixie." And you don't need to save this meal for Sunday suppers-if you're short on time, just skip the refrigeration and season the chicken right before you fry it to have yourself a down-home after-work treat.
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- Season the chicken generously with the salt and pepper. Cover the chicken and refrigerate for at least 3 hours and up to 8 hours.
- In a medium bowl, whisk together the eggs and Tabasco sauce. Place the flour in a separate bowl.
- Pour the oil 1/2 inch deep into a 12-inch cast-iron or heavy-bottomed skillet and heat over a medium flame until the oil measures 350° on a candy thermometer.
- Starting with the 4 pieces of dark meat, dredge the chicken in the egg mixture, then coat in the flour, shaking off any excess. Place the pieces in the oil and fry, turning often, for 12 to 15 minutes, or until the juices run clear. Transfer the chicken to a paper-towel-lined plate to drain. Repeat with the 4 pieces of white meat, and fry, turning often, for 10 to 12 minutes, or until the juices run clear. Transfer to a paper-towel-lined plate to drain. Serve immediately.
GRANDMA'S SOUTHERN FRIED CHICKEN
Just plain ol' good!!! This is actually my very own concoction, because my Grandma never usually measured when she cooked. :) But it definately tastes like my Grandma's and my Great Aunt's!
Provided by Wildflour
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
- Melt shortening in a cast iron skillet to a depth of about 1 inch.
- Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
- In a doubled brown paper lunch sack, mix together all of the dry ingredients.
- Remove chicken from bowl.
- Using additional seasoned salt and pepper, lightly coat to season chicken.
- Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
- Dip each piece in the buttermilk and coat with flour once again.
- Shake off excess; place on waxed paper for 15 minutes or until dry.
- Place chicken, skin side down, in hot shortening.
- Do not crowd skillet.
- Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
- Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
- 4-6 servings.
- To make chicken fingers:.
- Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
- *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).
Nutrition Facts : Calories 740.5, Fat 43.2, SaturatedFat 12.3, Cholesterol 212.8, Sodium 296.3, Carbohydrate 27.6, Fiber 1.6, Sugar 0.8, Protein 56.7
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