Best Ever Forgotten Chicken Recipes

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

Southern Living's Best Fried Chicken image

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

Ingredients

1 tablespoon plus 1 teaspoon salt
1 chicken with skin, about 2 1/2 pounds, cut up into 8 pieces (see note)
1 teaspoon black pepper
1 cup all-purpose flour
2 cups vegetable oil, like grapeseed, peanut or canola (do not use olive oil)
1/4 cup bacon drippings (or use more oil)

FORGOTTEN CHICKEN

Make and share this Forgotten Chicken recipe from Food.com.

Provided by Kim D.

Categories Chicken

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 7

Forgotten Chicken image

Steps:

Preheat oven to 350°F.
Place rice in the bottom of a large greased casserole dish.
In a mixing bowl, combine both cans of soup with water.
Pour some of the soup mixture over the rice and let stand a few minutes.
Place chicken pieces on top of rice.
Salt and pepper to taste.
Pour remaining soup on top.
Top with remaining dry onion soup mix.
Cover, put in the oven and forget about it for about 1 1/2- 2 hours.

Nutrition Facts : Calories 546.8, Fat 29.1, SaturatedFat 8.4, Cholesterol 123.1, Sodium 1059.8, Carbohydrate 35, Fiber 0.7, Sugar 0.7, Protein 33.3

Ingredients

1 cup uncooked rice
2 (10 3/4 ounce) cans cream of chicken soup
1 1/2 cups water
1 large chicken, cut into pieces
salt, to taste
pepper, to taste
0.5 (1 1/4 ounce) package dry onion soup mix