Michelles Southern Fried Chicken Recipes

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.

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.

Steps:

• In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.

Steps:

• Soak chicken in salt mixed with water, let sit in fridge for at least 20 minutes to an hour.
• Pre-heat oven to 400.
• Drain salt water and rinse chicken well in cold water, shaking dry.
• Beat egg and milk in medium sized bowl.
• Mix flour and desired spices in another medium sized bowl.
• Put oil in skillet and heat on medium/high heat - See Tip 1.
• Dip chicken in flour mixture, coating generously.
• Dip same piece in egg mixture, shaking off excess.
• Re-dip into flour mixture - See Tip 2.
• Cook chicken (do not crowd) in large deep skillet (or I use a pot) for 6-8 minutes each side, do not lift except to turn once, do not stab with a fork (if your super tempted to look, use thongs and be careful - but I warned you lol).
• When finished place chicken in casserole dish or deep cookie tray (you can line with foil) Spread with a THIN layer of oil.
• Bake chicken 30 minutes or until cooked through, no need to turn.
• Tip 1 - Letting the chicken sit after floured on a plate (like while waiting ot coat the rest) results in some of it coming off or almost "melting", I suggest having the oil ready to go when you start dredging, or at least re dip in flour mixture right before tossing it inches.
• Tip 2 - On this step I always throw the chicken in, and move it around to coat the one side, then flip. Then I go wash all of the flour and egg off of my hands and dry them, then being careful not to let my hands touch a moisture spot again, coat the piece entirely. This will keep damp fingers from making spots of breading disappear.

Steps:

• Wash chicken.
• Take your brine ingredients and mix well to dissolve (in a large container). Add chicken and brine in the refrigerator for a minimum of one hour.
• Drain the brine from the chicken -- you do not need to pat dry the chicken.
• Combine the marinade ingredients and add chicken. Marinate in the refrigerator for 1 - 1 1/2 hours.
• Combine the coating ingredients in a shallow pan and coat the chicken pieces. Just let the liquid from the marinade drip off the chicken pieces as you move them from the marinade to the flour.
• Let the chicken rest for five to ten minutes and then re-flour your chicken.
• Fill pan to 1/4 thickness with crisco and bacon grease and heat to about 350 - 360 degrees. It is important for your oil to stay at this temperature, so add your chicken pieces slowly, allowing the temperature of the oil to raise again after you add a couple pieces of chicken (and don't crowd the pan). (As you add the chicken pieces, your oil's temperature will be reduced.).
• Stay with your chicken, turning as each side gets golden brown and crispy. Dark meat takes longer, about 13-15 minutes and white meat takes about 8-10 minutes.