Dooky Chases Southern Fried Chicken Recipe Foodcom Recipes

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SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

Southern Fried Chicken - The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on Mardi Gras. Chase also shared some helpful tips exclusively with Epicurious

Provided by Leah Chase

Categories     Chicken     Fry     Mardi Gras     Fourth of July     Summer     New Orleans     Juneteenth     Picnic

Yield Makes 4 servings

Number Of Ingredients 11

1 3-lb. fryer
1 tbsp. salt
1 tbsp. black pepper
2 eggs (beaten)
1/2 cup Pet milk
1/2 cup water
2 cups flour
1 tsp. paprika
1/4 tsp. ground thyme
1/2 tsp. granulated garlic
1 qt. oil for frying

Steps:

  • Cut chicken in eight pieces. Season well with salt and pepper. Set aside. Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes.
  • In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.
  • Heat oil in a Magnalite fryer - oil should reach 350°F. Place chicken in hot oil. Fry, turning as chicken browns. Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.

GOOD OLE' DOWN HOME IN GEORGIA SOUTHERN FRIED CHICKEN



Good Ole' Down Home in Georgia Southern Fried Chicken image

Make and share this Good Ole' Down Home in Georgia Southern Fried Chicken recipe from Food.com.

Provided by 2Bleu

Categories     Whole Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

chicken, cut up
garlic powder
salt and pepper
buttermilk (or heavy cream or half and half)
lard, for frying (about 1-2 cups, you can substitute with vegetable shortening)
flour, for dredging

Steps:

  • Place cut up chicken in a large bowl. Season with garlic powder, salt, and black pepper. Toss to coat. Add buttermilk, again tossing to coat. Set aside (you can cover and refrigerate overnight).
  • Place lard and bacon grease into a large deep cast-iron skillet or dutch oven (you only need about an inch of melted oil). Set on stovetop over medium-high heat and get oil temperature to 350°F.
  • Place flour into a plastic grocery bag. Shake excess buttermilk from a piece of chicken and place into bag of flour. Coat chicken with flour. (A simple method is to hold sides of bag and steadily and gently roll back and forth like cleaning a bowling ball.).
  • Dip an edge of the floured piece into the lard; if it sizzles, it's ready. Begin to flour remaining pieces and carefully place them into the pan/dutch oven.
  • Repeat until the pan is full or all pieces are used. (A whole chicken generally requires two batches and you may need to add just a small amount more of lard for second batch). Cover pot with lid and simmer for 5-7 minutes.
  • Turn chicken over, cover and simmer again for 5-7 minutes. Remove lid and continue cooking until cooked through, or internal temperature of chicken reaches 175°F.
  • Transfer cooked pieces to a plate lined with paper towels or a baking rack with a towel underneath to catch the drippings. If desired, immediately give a light sprinkling of salt.

Nutrition Facts :

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