Melissas Old Fashioned Fried Chicken Food

MOM'S OLD FASHIONED FRIED CHICKEN

Steps:

• Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
• In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
• Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

CRISPY FRIED CHICKEN - BEST OLD-FASHIONED HOMESTYLE FRIED CHICKEN RECIPE

Steps:

• If necessary, cut the chicken into 8 pieces-legs, thighs, breasts, wings. Save the carcass for later.
• Place the chicken pieces in a large bowl, and add apple cider vinegar. Cover with cold water until all pieces are submerged and allow to marinate for 30 minutes.
• Preheat the oven to 400 degrees, and add a sheet pan with a cooling rack fitted on top of it.
• In a small mixing bowl, add all the spices.
• Using a separate medium sized bowl, add half of the spice mixture to the flour and whisk together.
• Remove the chicken from the vinegar water and drain on paper towels, or cotton kitchen towel. Dry thoroughly.
• Using a cast iron skillet, or other large skillet, heat the fat until it reaches 375 degrees. If you place a couple drops of flour in the pan and it sizzles right away, it's ready.
• Season chicken pieces with remaining seasonings and dredge in seasoned flour.
• Starting with the chicken breasts, place in hot oil and fry on each side for 5 minutes. Remove to the hot oven.
• Follow up with thighs, then legs, then wings. This will allow the bigger pieces to have more time in the oven for proper cooking.
• Once all the chicken pieces are in the oven, set the timer and allow to finish cooking for 25-30 minutes, until a meat thermometer reads 165 or juices run clear when pierced with a fork.
• Store leftovers in the fridge for up to 3 days, and reheat in the oven at 400 degrees to crisp skin again.

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
• 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.
• In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce.
• Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.
• To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
• Fill a 12-inch cast iron skillet about 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.
• Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
• Place fried pieces on rack and keep warm in oven between batches.
• Rest for 10 minutes before serving.

MELISSA'S OLD FASHIONED FRIED CHICKEN

Steps:

• 1. Combine flour, old bay, salt and pepper in a large zip.lock bag, close bag and shake until ingredients are mixed.
• 2. Drop in chicken pieces, seal bag and shake until pieces are evenly coated. (Alternately, you may also combine dry ingredients with a fork in a pie plate or a similar shallow container, and dredge chicken pieces in the flour mixture to coat.)
• 3. Heat oil in frying pan over high heat until a drop of water sizzles.Take chicken pieces and place them in the pan, skin side down. COVER, reduce heat to Med./High and cook for 15 minutes.
• 4. Remove lid, turn chicken over and cook for 15 more minutes. (if chicken is not browning enough increase heat to High for last 15 minutes)
• 5. When chicken is done, drain on paper towels. Serve immediately or keep warm in 190 degree oven.

GOOD, OLD FASHIONED FRIED CHICKEN

Steps:

• Combine flour and spices in plastic bag.
• Mix milk and beaten eggs in large bowl.
• Dip chicken into milk and egg mixture.
• Shake each piece off lightly.
• Add chicken pieces one at a time to bag of flour and spices and shake bag lightly until each piece is coated with mixture.
• After removing chicken from mixture, lightly shake some of the flour mixture off.
• Heat oil in deep frying pan or in electric skillet to 350 or 375 degrees.
• Fry each side until tender and golden brown.

OLD FASHIONED SOUTHERN FRIED CHICKEN

Steps:

• Boil the water and add in the sugar and 1 1/2 cup of salt, stirring the mixture until it has dissolved to create a brine.
• Remove from the heat and combine the brine with some ice in a large, food-safe container.
• Place the chicken in the brine, cover, and refrigerate for at least 10 hours and for no longer than 12 hours.
• When ready to cook, fill a large skillet half-way with canola oil and heat to 325 degrees F.
• Fill a brown paper bag with the flour and the 1 teaspoon of salt, fold the top closed and shake the bag to combine the ingredients.
• Fill a large bowl with the buttermilk. Remove the chicken from the brine and pat the pieces dry.
• One by one, dip the chicken pieces into the buttermilk, lift them to drain the excess, then place them in the grocery bag with the flour mixture.
• Fold the bag closed and then shake it to thoroughly coat the chicken with the flour mixture (about 30 seconds).
• Shake the excess flour from the chicken pieces and fry them in the skillet, adjusting the heat of the oil as necessary to maintain it at 325 degrees, turning each over once, until they are done.
• Done should be 155 degrees on the interior for white meat and 165 degrees on the interior for dark meat.

MY OLD-FASHIONED SIMPLE & EASY FANTASTIC FRIED CHICKEN

Steps:

• Combine flour and seasoning in a paper (or plastic bag} and and do the herk and jerk thing to coat. You can add 1/2 cup of dry bread crumbs to the mix for texture and crunch if you wish. In a large skillet, (I use a cast iron one) melt enough lard (Yes lard, don't use anything else. T'ain't right) to cover the bottom of your skillet 1/4 inch deep. It's hot enough when a drop of water sizzles well.
• Now then, Don't crowd the chicken. Leave a minimum of 1/4" in space between all pieces. 1/2 inch" or more is better but hey, ya only got so much room in there, right?.
• Put in the breasts first, and lightly brown on all sides then add the rest and brown those on each side, cover tightly. and cook for till tender, about 20-30 minutes.
• Uncover for the last 10 minutes.