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
SHAWNA'S SOUTHERN FRIED CHICKEN SALAD
This fried chicken and rice salad with bacon dressing is an old favorite of mine.
Provided by Allrecipes Member
Categories Rice Salad
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
- Pour buttermilk in a separate large bowl.
- Heat the oil in a large, deep skillet over medium-high heat.
- Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.
- Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
- Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
- Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
Nutrition Facts : Calories 844.2 calories, Carbohydrate 56 g, Cholesterol 86.6 mg, Fat 53.3 g, Fiber 3.2 g, Protein 34.4 g, SaturatedFat 9.7 g, Sodium 978.4 mg, Sugar 8 g
SOUTHWESTERN CHICKEN SALAD
We like to have this for dinner during the summer - a tasty light meal that doesn't heat up the kitchen. You could serve tortilla chips on the side, if you want.
Provided by dianegrapegrower
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub chicken with olive oil and fajita seasoning. Grill over lot heat until done. Set aside and keep warm.
- While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing.
- Slice chicken 1/4" thick, against the grain, and add to salad. Toss with dressing to taste.
- Serve immediately.
Nutrition Facts : Calories 331.5, Fat 14.1, SaturatedFat 2.2, Cholesterol 56.6, Sodium 125.1, Carbohydrate 28.4, Fiber 9.9, Sugar 4.9, Protein 26.5
SOUTHERN FRIED CHICKEN SALAD
Make and share this Southern Fried Chicken Salad recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To Prepare the Dressing: In a small bowl, mash 1 tablespoon of the cheese into the buttermilk with a fork until blended. Stir in vinegar, salt, pepper, remaining blue cheese, and parsley. Cover and refrigerate (can be made 1 day ahead).
- To Prepare the Chicken: Cut chicken breasts lengthwise into 3 strips; cut each strip into 3 pieces. In a bowl, whisk buttermilk, garlic, cayenne, and salt; add chicken. Cover and marinate in refrigerator at least 2 hours and up to 6.
- Drain chicken; coat with breadcrumbs. Cook chicken in oil in a large nonstick skillet over medium heat about 7-10 minutes, turning pieces frequently, or until cooked through and golden. Drain on paper towel.
- To Make the Salad: In a bowl, toss salad ingredients with 1/4 cup dressing; place on 4 plates. Top with chicken. Drizzle with remaining dressing.
Nutrition Facts : Calories 432.1, Fat 13.7, SaturatedFat 4, Cholesterol 102.3, Sodium 673.6, Carbohydrate 38.2, Fiber 5.2, Sugar 7.7, Protein 41.8
SHAWNA'S SOUTHERN FRIED CHICKEN SALAD
This fried chicken and rice salad with bacon dressing is an old favorite of mine.
Provided by Jackie
Categories Rice Salad
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
- Pour buttermilk in a separate large bowl.
- Heat the oil in a large, deep skillet over medium-high heat.
- Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.
- Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
- Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
- Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
Nutrition Facts : Calories 844.2 calories, Carbohydrate 56 g, Cholesterol 86.6 mg, Fat 53.3 g, Fiber 3.2 g, Protein 34.4 g, SaturatedFat 9.7 g, Sodium 978.4 mg, Sugar 8 g
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