Deep Fried Soul Chicken Recipes

DEEP SOUTH FRIED CHICKEN

Steps:

• Heat the shortening in a large, cast iron skillet over medium-high heat.
• In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
• Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

DEEP FRIED CHICKEN

Steps:

• 1. Put flour, salt, pepper, paprika and cayenne pepper in a plastic bag. Shake to mix the seasoning.
• 2. Add cut-up chicken pieces, with or without bones, to bag. (Smaller pieces cook more quickly, so consider cutting each breast half in two.) Shake to coat chicken with the seasoned flour.
• 3. Heat 3/4 inch oil in a heavy frying pan (preferably cast-iron) over medium-high heat, until it gets to 350 degrees F. Use a 2-inch-deep pan if possible to reduce spatters.
• 4. When oil is hot, shake any excess flour off the chicken and add the pieces to the pan a few at a time. Don't allow the pieces to touch in the pan. Fry the chicken in batches if your pan won't hold them all with space to spare.
• 5. Cook the chicken pieces for about 10 minutes per side. Regulate the heat as the chicken cooks, keeping the oil temperature below 375 degrees - use a deep-frying thermometer to the check the temperature.
• 6. Drain chicken on paper towels.

DEEP FRIED SOUL CHICKEN

Steps:

• Thaw out the chicken, add seasoning directly to chicken and mix it up with your hands, sometimes you have to get a little messy (lol) pour flour into a bag or big bowl with a top and add a little pancake mix (pancake mix will add great coloring to the chicken) dump chicken in to the bag/bowl of flour mixed with the pancake mix and shake it up very well so that the chicken will coat evenly so that all of the chicken is covered with flour. shake excess flour off before placing in hot grease so that you don't get the crumb build up at the bottom of your frying pan.