HEATHER'S FRIED CHICKEN
A wonderful recipe for deep-fried chicken with a Southern taste all its own. The hint of tangy buttermilk under a crispy coating of deliciousness makes this chicken stand out.
Provided by Heather Staggs
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 9h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight.
- Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.
- Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.
- Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.
- Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.
- Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.
Nutrition Facts : Calories 946.4 calories, Carbohydrate 52.9 g, Cholesterol 215.1 mg, Fat 58.1 g, Fiber 1.8 g, Protein 50.2 g, SaturatedFat 12 g, Sodium 3673.2 mg, Sugar 4.1 g
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
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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THE 15 BEST PLACES FOR FRIED CHICKEN IN INDIANAPOLIS
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- The Eagle. 9.3. 310 Massachusetts Ave, Indianapolis, IN. Southern / Soul Food Restaurant · Downtown Indianapolis · 36 tips and reviews. Bryce Tiernan: Great atmosphere.
- Maxine's Chicken & Waffles. 7.9. 132 N East St (at E Wabash St), Indianapolis, IN. Southern / Soul Food Restaurant · Downtown Indianapolis · 84 tips and reviews.
- Iron Skillet. 8.3. 2489 W 30th St (Cold Spring Road), Indianapolis, IN. American Restaurant · Marian - Cold Springs · 8 tips and reviews. Heather Quilhot: Phenomenal fried chicken and family style sides.
- Mississippi Belle. 7.5. 2170 E 54th St (Keystone), Indianapolis, IN. Southern / Soul Food Restaurant · 21 tips and reviews. Larry Gist: The best value for all you care to eat.
- Cracker Barrel Old Country Store. 8.2. 3840 Eagle View Dr. I-465 & 38th St., Indianapolis, IN. American Restaurant · Eagle Creek · 16 tips and reviews. LeRon King: Try the chicken fried chicken.
- MCL Restaurant & Bakery. 7.9. 5520 Castleton Corner Ln (at E 86th St), Indianapolis, IN. Cafeteria · Castleton · 19 tips and reviews. Joseph Dixon: Love the fried chicken and Mac & Cheese!
- Hollyhock Hill Restaurant. 7.5. 8110 N College Ave (86th & Meridian St), Indianapolis, IN. Southern / Soul Food Restaurant · 17 tips and reviews. Trecia Pierce: Best fried chicken ever.
- Wheatleys. 8.3. 8902 Southeastern Ave (Northeastern Ave.) , Indianapolis, IN. American Restaurant · Wanamaker · 6 tips and reviews. Marc Mattingly: Sunday fried chicken is the best!
- Chef Dan's Southern Comfort. 7.7. 5593 Washington street, Indianapolis, IN. Food Truck · Downtown Indianapolis · 9 tips and reviews. Matt Durr: Try the southern fried chicken sandwich...
- Indy's Historic Steer-In. 8.6. 5130 E 10th St, Indianapolis, IN. Diner · Eastside · 56 tips and reviews. Melissa Wilson: Mmmm... Food was amazing. Country fried chicken and coconut cream pie for dessert..
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