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
CRISPY EVERYTHING CHICKEN CUTLETS
This recipe is so named because everything bagel seasoning is one of the ingredients in the breadcrumb coating for the chicken. The seasoning consists of black and white sesame seeds, dried garlic and onion, sea salt and poppy seeds and adds a distinctive flavor.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken: Heat a large skillet over medium heat.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and everything bagel seasoning in a third bowl.
- Bread the chicken by dredging each cutlet first in the flour, shaking off the excess. Next, dip into the egg wash, then cover in the seasoned panko.
- Add the butter and oil to the skillet. When the butter is melted, add the chicken and cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side. Remove to a rack to rest.
- For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard, honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine.
- For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons. (Alternatively, add the undressed greens to a platter, drizzle on some of the dressing, pile the chicken on top, garnish with the tomatoes and lemons and serve with additional dressing on the side.)
SOUTHERN LIVING'S BEST FRIED CHICKEN
Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.
Provided by Julia Moskin
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
- Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
- In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
- Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
- Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
- Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams
HONEY FRIED CHICKEN
This has been a favorite in my family for many years -- we first had it at a small restaurant in New England and wanted to try to make it ourselves. I think we came very close! Hope you enjoy it!
Provided by SmKat
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.
- In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.
- Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.
- Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.
Nutrition Facts : Calories 565.6 calories, Carbohydrate 42.2 g, Cholesterol 97.1 mg, Fat 28.5 g, Fiber 1 g, Protein 34.2 g, SaturatedFat 6.2 g, Sodium 234.4 mg, Sugar 17.9 g
AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL
Tasty and easy to make. Kids love it and you all will want more!
Provided by PaZchut
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 26m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
- Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
- Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
- Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 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 CUTLETS WITH BLACK-PEPPER HONEY
Make and share this Southern Fried Chicken Cutlets With Black-Pepper Honey recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Halve chicken breasts crosswise so you have 8 cutlets. Place each cutlet between two pieces of plastic wrap and gently pound thicker areas to uniform thickness. Season cutlets on both sides with salt and pepper.
- In a large, nonreactive bowl combine buttermilk, mustard, about 1/2 teaspoon salt, a pinch of black pepper,and several dashes of hot sauce; mix well. Place chicken cutlets in buttermilk mixture, stirring to coat each piece. Place in refrigerator and marinate 10 minutes.
- Meanwhile, heat oven to 200 degrees and place a rack on a rimmed baking sheet. Pour enough oil into a 12-inch, heavy-bottomed skillet (preferably cast iron) to measure about 3/4-inch deep and begin heating over medium high.
- In a shallow dish, combine flour, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper.
- In a separate small bowl, combine honey and 1/2 teaspoon finely ground black pepper; set aside.
- When oil reaches 360 degrees, remove 4 chicken cutlets from buttermilk marinade and coat well in seasoned flour mixture. Carefully place cutlets in hot oil and cook, turning once until they are dark golden brown on both sides and just cooked through, about 6 minutes total. Use a slotted spatula to remove finished cutlets to rimmed baking sheet to drain; sprinkle with salt. Keep finished cutlets warm in the oven. Repeat frying process with remaining cutlets. Serve finished cutlets drizzled with black-pepper honey.
Nutrition Facts : Calories 1237.6, Fat 22.2, SaturatedFat 5.1, Cholesterol 512.1, Sodium 1064, Carbohydrate 69.9, Fiber 1.9, Sugar 22, Protein 178.4
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