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
Provided by Robert Irvine : Food Network
Categories main-dish
Time 8h45m
Yield 6 to 8 portions
Number Of Ingredients 8
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.)
CHICKEN DAVID
I received this recipe from a friend and have been making it ever since. Men love it! This is also a great recipe for a dinner party.
Provided by CRCASCIO
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Melt 3 tablespoons butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms, garlic, prosciutto and salami. dredge chicken in flour, and place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side. Pour in sherry, and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. Simmer until sauce is reduced to your preferred consistency. Stir in 1 tablespoon butter, and sprinkle with parsley.
Nutrition Facts : Calories 738.3 calories, Carbohydrate 38.8 g, Cholesterol 193.7 mg, Fat 42.8 g, Fiber 2.6 g, Protein 45.3 g, SaturatedFat 21.3 g, Sodium 2182.4 mg, Sugar 4.8 g
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
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.
SOUTHERN FRIED CHICKEN
Provided by Food Network
Time 10h40m
Yield 4 servings.
Number Of Ingredients 10
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.
CLASSIC SOUTHERN FRIED CHICKEN
Super crunchy, classic Southern fried chicken with a slightly salty, flavorful bite. The meat is tender and juicy, and the exterior is light and crispy. Take your time with this... let the soak happen overnight and cook in batches. Cook extra because who doesn't love cold fried chicken? Serve with mashed potatoes and coleslaw with soft rolls to create that perfect bite.
Provided by NicoleMcmom
Time 5h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 695.4 calories, Carbohydrate 45.5 g, Cholesterol 141.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 50.1 g, SaturatedFat 7.7 g, Sodium 1558 mg, Sugar 6.3 g
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