Davids Southern Fried Chicken Recipes

SOUTHERN FRIED CHICKEN

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.

BEST SOUTHERN FRIED CHICKEN

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.

CHICKEN DAVID

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.

SOUTHERN FRIED CHICKEN

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.

DAVID'S SOUTHERN FRIED CHICKEN

Steps:

• Bring oil or lard to temperature. I like to fry between 275 and 325. If your oil gets too hot you can burn your chicken when it's sitting on the bottom of the fryer.
• While oil is coming up to temp take two or three eggs in a bowl add milk enough to make a wash. Add all of your seasonings to this and mix well. How much seasoning? Well that depends as I don't measure any of this. I sprinkle a bit of each that I'm using on both sides of the chicken, add some of each in the egg wash and to the flour. If you don't do this your finished chicken will be very bland.
• I use a gallon ziploc bag for my flour seasoning mixture. Add the flour about half a ziploc bag will do. Then generously sprinkle some of each of the seasonings you are going to be using into the bag. Zip shut and shake to mix all seasonings with the flour.
• And as stated above season the chicken. Now you can place in a large bowl your egg wash and chicken and mix until all chicken is coated with the wash.
• Take one or two pieces of chicken and allow to drip into the egg wash and after the access is off drop them into the ziploc bag. Close the bag and shake coating the chicken with the flour/seasoning mix until you've floured all of your chicken pieces.
• Gently drop into the hot oil and fry for 13 minutes at the 300 or so temperature. Like I said earlier you want to watch for burning of the pieces that are sitting at the bottom of the fryer so turn pieces every two minutes until they are somewhat floating. I vary fry time depending on how large the pieces of chicken are but usually no less than 12 minutes and not more than 15 at 300.