Real Southern Fried Chicken Food

REAL SOUTHERN FRIED CHICKEN

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.

SOUTHERN FRIED CHICKEN

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.

SOUTHERN FRIED CHICKEN

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.)

BEST SOUTHERN FRIED CHICKEN

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.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Marinate chicken in vinegar for a minimum of 1 hours -- overnight is better.
• Mix flour, spices, and baking powder.
• Heat oil to 350 degrees Fahrenheit.
• Coat chicken in flour mixture.
• Brown on both sides; cover.
• Fry 15 minutes one side.
• Fry 15 minutes other side.
• Take off lid.
• Fry 5 minutes extra to crisp.
• Thanks for keeping the southern tradition alive.

SOUTHERN STYLE DEEP-FRIED CHICKEN

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

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.

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.

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.

CRISPY SOUTHERN FRIED CHICKEN

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.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry.
• In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp.

CLASSIC SOUTHERN FRIED CHICKEN

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.

KENTUCKY SOUTHERN FRIED CHICKEN AUTHENTIC

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.

TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN

Steps:

• In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
• Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
• In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
• You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!

REAL SOUTHERN CHICKEN FRIED STEAKS

Steps:

• Fill frying pan about 1/2 way with oil, turn heat on med-med/high.
• In one bowl beat egg, milk, and some seasonings together with a fork.
• Put flour in another bowl and season to taste.
• Put 2 pieces of meat in milk mixture, let soak while oil gets hot(you know it's hot when a sprinkle of flour sizzles in the pan) then roll in flour batter and put in oil.
• Fry 10 minute one side then flip (or when golden brown) and fry 10 min other side. fry couple minute more each side just for good measure.
• While 2 pieces are frying put 2 more pieces in milk and let soak till other pieces are done. Don't put it in flour till ready to fry, will end up soggy!
• Keep repeating till all the meat's gone! Enjoy!

REAL SOUTHERN FRIED CHICKEN

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.

BUTTERMILK SOUTHERN FRIED CHICKEN

Steps:

• Wash chicken pieces thoroughly and pat dry.
• Place chicken in a long, shallow glass baking dish.
• Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
• Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
• Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
• Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
• When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
• Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
• Serve at once. Serves 4.

SOUTHERN FRIED CHICKEN

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-STYLE BUTTERMILK FRIED CHICKEN

Steps:

• Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
• When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
• Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.