Northern Fried Chicken Recipes

Steps:

• The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
• In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
• About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
• In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.

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.

Steps:

• Fill a large pot with oil. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer.
• Rinse chicken pieces and pat dry with paper towels. Place egg whites in a large shallow dish. In another shallow bowl, combine matzoh meal, flour, and baking powder. Dip each chicken piece into the egg white mixture to coat; let excess drip back into dish. Then, coat each piece of chicken with matzoh mixture to coat; tap off excess.
• Working in batches if necessary, fry chicken until dark golden, about 10 minutes for breast meat and 13 minutes for leg and thigh meat. Transfer to a paper towel-lined plate to drain. Mix together salt and pepper and sprinkle over chicken immediately; coat each piece with chicken seasoning. Serve immediately with gravy, if desired, and honey.

Steps:

• 1. Pour oil to a depth of 2" in a 5-qt. Dutch oven. Heat over medium-high heat until a deep-fry thermometer reads 375°. 2. Combine paprika, cayenne, basil, parsley, and garlic and onion powders in a bowl; set aside. Put egg whites into a bowl. Combine flour, matzo, and baking powder in another bowl. 3. Working with one piece at a time, dip chicken in egg whites and press into matzo to coat. Shake off excess; transfer chicken to a rack set inside a baking sheet. Working in 2 batches, fry chicken until crispy and cooked through, 10-12 minutes. Transfer chicken to paper towels and season with salt, pepper, and the reserved paprika mixture. Serve with honey, if you'd like.

Steps:

• Preheat oven to 350°. Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture., Place in a lightly greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until chicken is golden brown and crispy and juices run clear, about 1 hour.

Steps:

• Place chicken in a 2-qt. microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until juices run clear, stirring every 2 minutes; drain. In a shallow bowl, combine the pancake mix, soda and butter., Heat oil in an electric skillet or deep-fat fryer to 375°. Dip chicken cubes into batter; fry in oil, in batches, for about 2 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• Add oil, to a depth of 2 inches in a Dutch oven and heat over medium high heat, about 375 degrees F.
• In a small bowl, combine paprika, cayenne, basil, parsley, garlic powder, and onion powder; set aside.
• Beat egg whites in another bowl.
• In a third bowl, combine flour, matzo, and baking powder.
• Dip a piece of chicken in egg whites, then press into the matzo mixture so crumbs adhere; shake off any excess.
• Transfer chicken to a rack set over a baking sheet.
• Repeat with remaining chicken pieces.
• Fry chicken until crispy and cooked through, about 10-12 minutes; drain on paper toweling then season with salt, pepper, and the reserved seasoning mixture.

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.