Southern Fried Chicken Recipe

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Q: Southern Fried Chicken Recipe?
Anyone have a good recipe for southern fried chicken?

A: Take the skin off of the check. Dip the chicken in stirred up egg and then in flour. Set the chicken on a plate for a minute. Then dip it in the flour again. Put about an inch of oil in the bottom of a black cast iron frying pan that has been seasoned…..(rub the pan in oil and place on the oven rack in a 250 degree oven for about 30 min. then take it out…this only has to be done on NEW black, cast iron frying pans before you use it the first time). Let the oil get hot and place the chicken in, single layer, salt and pepper. I usually add a little bit of butter to the oil. Do not cook quickly, turn the heat down to med. If you cook it too quickly, the outside gets crispy and brown but the inside doesn’t cook completely. Keep check on the side in the oil. Do not turn it over until it is nice and brown and crispy. When it is, use a fork to turn the chicken over. Once both sides are crispy brown, take it out and drain it on several layers of paper towels. If you are not sure if it is done inside, take a knife and cut through the thickest part of chicken. There should be no blood or pink. If there is, put it back in the oil and cook more, just be careful not to burn the outside. That is why it is so important to cook it slowly from the beginning. Good luck!!

Q: What is your best Southern Fried Chicken Recipe?
I love fried chicken & would really appreciate a very good recipe, that will be better than any commercial franchise. I highly reccommend grandmotherly recipies. But if you feel that you have the soul to comply, please do, thanks.

A: heat 1.5 inches of oil in a pan to 350 degrees. This is probably the most critical part of frying a chicken is the ability for steam to escape through the part of the chicken out of the oil.

mix 1 cup flour with
1 tsp paprika
1/2 tsp rubbed sage
salt and pepper to taste

rinse chicken, shake off excess water and dredge chicken through flour mixture. Set aside on plate.

beat two eggs in a shallow bowl. Take the chicken that you just dredged and immerse it in the beaten egg. Now take that chicken and roll in a plate of CRUSHED corn flakes.

Put the chicken into the oil and cook for 10-12 minutes a side. Flip only once, drain and enjoy.

Q: what is the best southern fried chicken recipe?
going to an even and have been asked to make fried chicken. i want to make something impressive, since my boss will be there. what’s your best recipe.

A: buy a large pkg dry buttermilk dressing mix do not mix

heat vegetable,corn oil or shortening to 375 degrees in a deep dutch oven or fryer

wash chicken in cold water pat dry with paper towels

add 1/2 dry buttermilk dressing mix to a plastic food storage bag

shake 2 pieces at a time to coat chicken

use a clean bag if needed for balance of chicken and dry buttermilk dressing

fry chicken till golden color

arrange on a sheet pan

place chicken in a 250 degree oven to cook chicken all the way
no longer than 30 min more after frying
check to see if done

makes great easy fried chicken

Q: Best Southern Fried Chicken recipe?
My boyfriend LOVES fried chicken, and he is from the south, whereas I am from the north and never ate fried chicken unless it was KFC growing up. I have tried and tried to no avail to cook him fried chicken…Please help me out
Im not the best cook so beginning on ingredients…and even how to cut a whole chicken! Thanks so much!

A: My aunt from NC makes it this way as do I. It is awesome!!

Soak the chicken in Buttermilk…we soak it overnight but an hour or so will work if need be. Poke the chicken pieces with a fork so it marinates nicely in the milk.
Mix white flour with ALOT of black pepper and some salt…I also like to add a few dashes of old bay seasoning.
Press the chicken into the flour until well coated. I like a lot of “crusty” on my chicken so I dip again in the milk and back again in the flour.
Fry in a mixture of Crisco and butter. You want enough Crisco so that when you put the chicken in the meat is fully immersed in the hot oil. I usually use one stick of butter. You want the oil to be between at least 325-350 degrees. Put chicken in and when the bottom side is brown…turn and brown the other side. You want to be sure to turn only one time or you can loose the crust and that is bummer.
Drain on paper towels and enjoy.

Q: What is your favorite Southern fried chicken recipe?
Do you brine or marinate in buttermilk? Any other tips? Sorry if this is asked here frequently, but I’m new to this section.
Thanks to everyone for your great suggestions! I really appreciate it!

A: actually i find that buttermilk makes the chicken brown to quickly….
I use an egg milk mixture.first i dust my chicken in flour…(wet adheres to a dry surface better) ,then I dip in the egg mixture then back into the flour….
Southern fried chicken uses a lot of salt and pepper…1 1/2 t salt 1 t pepper per 2 cups of flour …..in my book you need nothing else.
deep fry at 350 for 20 mins,,,

Q: What advice would you give to someone looking to improve his southern fried chicken recipe?

A: soak your chicken pieces in buttermilk for several hours up to overnight, drain, dip in flour, then in beaten egg, then in seasoned flour (salt, pepper added) then fry in hot oil (test with a small piece of checken or batter and egg mixture, it should be sizzling) with a little bacon drippings. Fry until golden. Put in hot oven (375 degrees) for about 10 to 15 minutes to crisp up. Serve with biscuits, potatoes, gravy and coleslaw. Mmmmm, mmmmm!

Q: what is the best southern fried chicken recipe? – as good as KFC!?
Wow blairismypoodle will so have to check that out – thanks

A: You can buy the coatings from the store and roaset them. just as nice as KFC, and probably more healthy

Q: I need a good Southern Fried Chicken recipe and where can I buy cajun seasonings on line?

A: Southern Fried Chicken
Yield: 4 servings

Oil, for frying
1 large fryer, cut into 8 pieces, about 3 1/2 pounds
Salt
Cayenne pepper
2 eggs, beaten
3 cups plus 2 tablespoons whole milk
3 1/2 cups flour
Seasoning, recipe follows
Black pepper

Heat the oil in a large cast iron skillet.

Season the chicken with salt and cayenne. Whisk the eggs with 2 tablespoons of the milk. Season the beaten eggs and 3 cups of the flour with seasoning. Dredge the chicken pieces in the seasoned flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the seasoned flour, coating the chicken completely.

Gently lay half of the chicken in the hot oil, skin side down. Fry the chicken for 6 minutes. Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked.

Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with seasoning. Continue frying the remaining chicken.

Carefully pour off the oil, leaving about 1/2 cup of the oil remaining in the pan, leaving the chicken debris in the pan. Whisk in the remaining 1/2 cup of the flour and cook for 3 to 4 minutes.

Whisk in the remaining milk. Bring the liquid up to a boil and reduce to a simmer.

Season with salt and black pepper. Cook the gravy for 6 to 8 minutes. If the gravy is too thick add a little water to thin the gravy.

Serve the chicken and gravy with mashed potatoes.

Creole Seasoning:
Yield: about 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Traditional Southern Fried Chicken
Yield: 4 to 5 servings

1 (2 to 2 1/2-pound) chicken
2 eggs
1 cup milk
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 cups self-rising flour
3 cups lard

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.

hope this helps. good luck and enjoy.

Q: Anyone have a good recipe for southern fried chicken?
I would love to try a new recipe for southern fried chicken. I have pans I can fry in and plus I have a deep fryier. Thanks yall!

A: This is from Paula Deen It’s GREAT!

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Southern Fried Chicken:

4 eggs

1/3 cup water

1 cup hot red pepper sauce

2 cups self-rising flour

1 teaspoon pepper

House Seasoning

2 1/2-pound chicken, cut into pieces

Oil, for frying, preferably peanut oil

To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Q: Has anyone got a vegetarian recipe for a southern fried mock chicken dish?
I love the batter of southern fried chicken but I dont like chicken so a mock recipe would be great. Thanks

A: * 1 tsp salt or seasoned salt
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp black pepper
* dash cayenne (optional)
* 1 1/2 cups flour
* 1/4 cup nutritional yeast (optional)
* 1/4 cup prepared mustard
* 2 tbsp baking powder
* 1/2 cup water
* 1 lb seitan or other chicken substitute, cut into 1-2″ square pieces
* oil for frying

PREPARATION:
In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne and nutritional yeast.

In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.

Add baking powder to the flour mixture and combine well.

Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.

Fry chunks of “chicken” in the oil on medium-high heat in a large skillet for 3-5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup or barbeque sauce and enjoy!

Tip: If your chunks are turning brown or black rather than a crispy golden brown, your oil is probably too hot! Reduce the heat a small amount and try again.

Q: Southern Fried Chicken recipe?
I am looking for the best southern fried chicken recipe you would have tried. The thing that is crispy outside and moist inside… yum…

A: Here is my favorite southern fried chicken recipe:

http://123recipes.com/Recipe/Southern-Fried-Chicken/Detail

I am sure you too will find it damn good…

Q: Could somebody tell me the simplest but tastiest ’southern fried chicken’ recipe please ?
i love fried chicken, its gorgeous food. however, for the life of me, i don’t know how to make it – well Im petrified i’ll mess up the batter on the first attempt, or if i get it right, i’ll forget to add something or undercook/ over cook something …argh im petrified, you could say im a little ‘chicken’ , pardon the pun.

A: I rinse my chicken and then marinade it for 24 hrs in buttermilk in a sealed container. To fry it, I make sure my oil is fresh and hot up to temp (350 degrees). I take a big ziploc bag and put 2 cups of flour and about 4 tbsp of Tony Cachere’s seasoning. I brown the chicken in the oil but I finish it on a baking sheet in the oven. This way it gets crisp but doesn’t burn. And it isn’t greasy at all. It takes just like the south!

Q: southern fried chicken recipe?
i want to make it just like kfc

A: 12 recipes here

http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=kfc+chicken&Search=Search&Searcht=Search

Q: Could anyone please tell me the best Southern Fried Chicken recipe that they have tried?

A: BRINED SOUTHERN FRIED CHICKEN
(the best you’ll ever eat!)

Fried chicken:

* 2 chickens, 3 pounds each, cut into 8 pieces each
* Brine (recipe follows)
* 3 cups buttermilk
* 2 tablespoons plus 1 1/2 teaspoons kosher salt
* 3 cups of flour
* 1 tablespoon plus 1 1/2 teaspoons paprika
* 1 tablespoon plus 1 1/2 teaspoons cayenne pepper
* 3 teaspoons freshly ground black pepper
* Oil for frying (I cook 4 pieces of chicken at a time in 8 cups of oil in a 5-quart pot.)

Brine:

* 1/2 cup of sugar
* 1/4 cup salt
* 1 bay leaf
* 1 teaspoon black peppercorns
* 1 teaspoon coriander seeds

For fried chicken:
1. Put the chicken in a glass baking dish and pour the brine over the chicken. Cover with plastic wrap and refrigerate for 12-24 hours.

2. Remove the chicken from the brine, remove any peppercorns stuck to the skin, and let the chicken dry slightly on a wire rack while preparing the buttermilk and flour.

3. In a large bowl, stir together the buttermilk with 1 tablespoon of the salt. In another large bowl, stir together the flour with the remaining salt and spices.

4. Dredge the chicken 4 pieces at a time in the flour. Transfer to the buttermilk, gently shaking the bowl to coat the chicken. Transfer the chicken back to the flour, being careful not to scrape off the batter. Gently shake the bowl to coat the chicken with flour, then transfer the pieces to a wire rack, again being careful not to scrape off the batter. Repeat with the remaining pieces of chicken and let dry on the wire rack for 30 minutes.

5. Pour the oil into a 5-quart pot and heat it to a temperature of 350°F. Cook the white and dark meat separately over medium heat. The oil will cool to about 300°F after adding the chicken; this is the correct heat for cooking the chicken. Cook for 5 minutes, then turn the chicken over and cook for an additional 10 minutes for white meat and 12 minutes for dark meat. If the chicken gets too dark, lower the heat. Drain on a wire rack and repeat with remaining chicken. Serve hot or cold.

For brine:
Pour 4 cups cold water into a pot and bring to a boil over high heat. Remove from the heat and add the sugar, salt, bay leaf, peppercorns, and coriander seeds. Allow to cool completely.

Cooks’ note: Do not use a wooden cutting board for chicken; I have a plastic board at home that I use only for meat and poultry, and I recommend that you do the same. Be sure to wash your cutting board thoroughly after cutting chicken.

IT TAKES SOME TIME BUT IS WELL WORTH IT!!!! ENJOY

Q: Any good Southern Fried Chicken recipes?
I want to cook some authentic Southern Fried Chicken. Please jot down the recipes that you know and give me feedback on why you think it’s a good recipe.

A: Best fried chicken ever!

Ingredients
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
1 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.

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