HATTIE'S SOUTHERN FRIED CHICKEN
Steps:
- Put the chicken in a large baking dish and sprinkle on the pepper and salt. Refrigerate for 1 hour.
- Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour.
- In a large cast iron skillet, heat the oil until simmering. Add the chicken pieces and fry over moderate heat, turning until golden and cooked through, about 30 minutes, Lower the heat if the chicken gets too dark.
LOW CARB SOUTHERN FRIED CHICKEN
Steps:
- Preheat oven to 350 degrees F.
- Place a heavy pot over medium-high heat with at least 1-inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
- In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients together.
- Season the chicken well with salt and pepper. Dip it first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp, just a few minutes. Remove and drain on paper towels.
- Boneless chicken breasts, if thinly cut, may cook all the way by frying alone, but whole chicken will not because of how fast soy flour browns. It is best to place any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F for an additional 10 minutes for boneless chicken and 20 to 25 minutes more for cut up chicken pieces that have bones. The internal temperature of the chicken should register 165 degrees F. Serve immediately.
Nutrition Facts : Calories 1216 calorie, Fat 95 grams, SaturatedFat 25 grams, Carbohydrate 13 grams, Fiber 5 grams
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 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 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.
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.
SOUTHERN FRIED CHICKEN
Great for feeding a crowd, simply kick back, enjoy and relax this fried chicken recipe with homemade slaw
Provided by Lulu Grimes
Categories Dinner, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
- Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
- Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.
Nutrition Facts : Calories 333 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
HEALTHY SOUTHERN "FRIED" CHICKEN
Discovered this recipe years ago in a church cookbook and have been making it ever since. The recipe calls for 2 lbs. of frying chicken cut up, but I typically make it with boneless, skinless chicken breast. The grandchildren love it. The chicken bakes up nicely-- tender, juicy, and just, plain good.
Provided by Suzie
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine breadcrumbs and spices in paper bag.
- Brush chicken with water.
- Place pieces of chicken in paper bag (a few at a time); shake to coat.
- Place on non-stick cookie sheet.
- Bake at 375 degrees for 40 minutes or until tender.
SOUTHERN FRIED CHICKEN
Steps:
- Season chicken pieces with salt, pepper, paprika, and cayenne. Roll in flour. Deep fry in large skillet until juices run clear and crust is golden brown. Drain on paper towels.
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.
SOUTHERN FRIED CHICKEN
Provided by Food Network
Time 10h40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow, non-aluminum dish, combine first 5 ingredients. Add chicken and toss once to coat. Cover and chill 8 hours or overnight, turning once or twice.
- Place pieces on rack to drain slightly but do not pat dry.
- In a paper bag, combine flour, salt, black pepper, and red pepper. Toss chicken in flour mixture and place on a clean rack or a baking sheet. Toss each piece again, shake off excess flour and set aside at cool room temperature for 2 hours.
- In 2 large, heavy skillets, or 1 electric skillet, heat enough oil to reach a depth of 1/2-inch to 350 to 360 degrees. Add chicken pieces to the hot oil one by one. (Note: Adding too many pieces at once lowers the temperature of the oil and the chicken will not brown properly.) Adjust temperature so oil remains between 300 and 320 degrees. Cook, turning once with tongs, 10 to 12 minutes per side (4 to 5 minutes for boneless breasts) or until juices run clear when pierced in the thickest part. (Thicker pieces may require more cooking time.) Transfer pieces as they are done to paper towels to drain. Serve hot or warm.
- Gravy for Fried Chicken
- Drain all the oil from the cooking skillet through a sieve and into a bowl. Return the skillet to medium heat. Add two tablespoons of the chicken-frying fat to the skillet, along with any browned bits caught by the strainer. Add two tablespoons of flour, blend well, and cook for two minutes, stirring. Off heat, add a scant two cups boiling chicken stock. Simmer for 2 minutes, season (using freshly grated nutmeg, if desired) and serve.
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
SOUTHERN FRIED CHICKEN
This is another of Paula Deen recipe's - It call's for Paula Deens House Seasoning, but you can use Lawry's Seasoning Salt, if you don't have Paula Deen's - not quite as good as Paula's, but will still tase good in this recipe.
Provided by Chef mariajane
Categories Chicken Breast
Time 24m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil to 350F in a deep pot. Do not fill the pot more than 1/2 full with oil.
- In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour.
- Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13-14 minutes for dark meat and 8-10 minutes for white meat.
Nutrition Facts : Calories 432.6, Fat 20.2, SaturatedFat 5.8, Cholesterol 192, Sodium 902.2, Carbohydrate 31.3, Fiber 1.1, Sugar 0.4, Protein 28.7
SOUTHERN FRIED CHICKEN
Make and share this Southern Fried Chicken recipe from Food.com.
Provided by chef victoria 2
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fill large skillet almost half full with oil.
- Heat to 350°F.
- Season chicken with salt and pepper.
- Mix milk, eggs, and chili sauce together in a shallow bowl.
- In a separate bowl place flour.
- Dip chicken in milk mixture coating all of the chicken.
- Let excess mixture drip off chicken.
- Dredge chicken in flour coating the whole piece.
- Place chicken in heated oil dark meat first.
- Turn chicken over to ensure even cooking.
- Cook until golden brown and juices run clear.
- Serve with my roasted garlic mashed potatoes.
- Tips- Don't let chicken sit after coating it with flour because the coating will turn out soggy. Make sure you turn the chicken often to avoid burning. Your dark meat will take longer to cook than your white meat. When buying the chili sauce, look in the international foods isle. The chili sauce I prefer is on the Japanese shelf. Careful, that stuff is HOT.
SOUTHERN FRIED CHICKEN
Make and share this Southern Fried Chicken recipe from Food.com.
Provided by Marie
Categories Chicken Breast
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in a large bowl and add water to cover.
- Add vinegar and 1/4 c salt and let stand 30 minutes, then drain well.
- Stir together flour and next 6 ingredients.
- Dredge chicken in flour mixture, shaking off excess.
- Pour oil to a depth of 2" into a Dutch oven and heat to 350 degrees.
- Fry chicken in batches, 9 to 10 minutes on each side or until done.
Nutrition Facts : Calories 532, Fat 20.9, SaturatedFat 5.8, Cholesterol 131.6, Sodium 4242.3, Carbohydrate 36.4, Fiber 1.5, Sugar 0.2, Protein 45.8
SOUTHERN FRIED CHICKEN
There are 3 secrets to this chicken: use Crisco instead of oil to fry, soak the chicken in buttermilk for several hours before cooking, and mix in a bunch of spices with the flour you dredge the chicken in. This is my own recipe, devised from studying a ton of fried chicken recipes and putting the best components together.
Provided by Epi Curious
Categories Chicken Breast
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash and dry the chicken pieces and place in a deep bowl or baking dish. Cover with buttermilk and soak, refrigerated, at least 3 hours and up to 12.
- Combine the flour and remaining ingredients and sift together. This is the seasoned mixture you will dredge the chicken inches
- Dip each chicken piece in dredging mixture until well coated on all sides.
- Fry chicken in hot Crisco oil for about 10 minutes for white meat; 8 minutes for dark meat. Juices will run clear when done. If you are using large chicken breasts, cook longer. Don't crowd the chicken while cooking. Drain on paper towels when done and serve.
Nutrition Facts : Calories 744.6, Fat 29.9, SaturatedFat 9, Cholesterol 178.3, Sodium 723.8, Carbohydrate 56.3, Fiber 2.1, Sugar 8.1, Protein 58.5
SOUTHERN FRIED CHICKEN
Discover a dish that wows with this Southern Fried Chicken. Coat chicken in a crunchy corn flake mixture before frying it until it's golden.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Combine corn flakes, flour and seasonings in shallow dish. Whisk eggs, milk and Worcestershire sauce in separate shallow dish until blended.
- Heat oil to 350°F in large skillet on medium-high heat. Dip chicken, 1 drumstick at a time, in egg mixture, then in corn flake mixture, turning to evenly coat both sides of each drumstick with each ingredient.
- Add chicken, in batches if necessary, to skillet; cook 15 min. or until golden brown and done (165ºF), turning after 8 min.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
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- 1 Put the chicken, garlic, cayenne pepper or hot chilli powder, paprika and yoghurt in a large food bag. Seal, then massage the flavourings into the meat. Put in the fridge and leave to marinate for 2 hr.
- 2 About 15 min before you’re ready to cook, take the chicken out of the fridge to bring it to room temperature. At the same time, heat the oven to 220°C/fan 200°C/gas 7 and line a baking sheet with baking paper.
- 3 Combine the cornflakes, thyme leaves and crushed peppercorns in a large bowl. Dip each drumstick into the crumb mixture, pressing the crumbs into the meat to coat. Put the coated drumsticks in the baking tray, spacing them apart, and spray all over with oil.
- 4 Bake for 10 min, then reduce the heat to 190°C/fan 170°C/gas 5, turn the chicken and bake for 20 min more. Serve immediately.
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