Grandma Pauline Kings Southern Fried Chicken Recipes

GRANDMA'S SOUTHERN FRIED CHICKEN

Steps:

• Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
• Melt shortening in a cast iron skillet to a depth of about 1 inch.
• Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
• In a doubled brown paper lunch sack, mix together all of the dry ingredients.
• Remove chicken from bowl.
• Using additional seasoned salt and pepper, lightly coat to season chicken.
• Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
• Dip each piece in the buttermilk and coat with flour once again.
• Shake off excess; place on waxed paper for 15 minutes or until dry.
• Place chicken, skin side down, in hot shortening.
• Do not crowd skillet.
• Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
• Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
• 4-6 servings.
• To make chicken fingers:.
• Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
• *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).

GREAT GRANDMA'S FRIED CHICKEN!

Steps:

• 1. Heat oil in skillet or pan to 375 degrees.
• 2. Beat the milk spices and eggs together well in the first bowl. Mix the flour mixture together in a second bowl. Wash the cut up chicken, pat dry. Put in the first bowl with the egg mixture. Coat Well.
• 3. Put a couple pieces of chicken at a time into the flour mixture... coat chicken well.
• 4. Place chicken into hot oil. Fry chicken parts for about 6 to 8 minutes on each side or until done (do not over crowd the chicken as this will lower the cooking temperature and affect cooking times). Remove the chicken to paper towel lined platter to drain. Repeat until all chicken is done.

GRANDMA PAULINE KINGS SOUTHERN FRIED CHICKEN

Steps:

• Put chicken pieces in a large bowl; add salt, black and red pepper, onion powder, and allspice. Toss chicken pieces in bowl until spices are distributed equally.
• Put flour in a medium-size bowl and roll each chicken piece until coated evenly.
• On medium heat in a large non-stick frying pan, bring canola oil up to temperature.
• Add chicken pieces one at a time, skin side down. Lightly sprinkle each side with onion powder and black pepper. Reduce heat to low to medium-low and cover with lid. Turn chicken pieces every 10 minutes for 30- 40 minutes. Chicken is done when both sides are golden brown and slightly crispy.
• Use a collander on a high rim plate to serve chicken on, allowing excess oil to drip free of the chicken as it cools to preserve crispiness.

MAW MAW'S CRISPY SOUTHERN FRIED CHICKEN

Steps:

• Heat about 1 inch of oil in a large stock pot or dutch oven over medium high heat to 350 degrees.
• In a medium size bowl whisk the egg yolks, add in the buttermilk, and one half of the seasoning salt. Whisk to combine.
• In a large bowl sift in the flour and baking soda. Add in the garlic powder, onion powder, salt, paprika, black pepper and the other half of the seasoning salt. Stir to combine.
• Rinse your chicken and pat the chicken pieces with paper towels until they are completely dry.
• Coat each piece of chicken with the flour, then dip in the egg wash, then back in the flour making sure to pat the flour somewhat firmly into each piece.
• Add each piece of chicken to the hot oil as you bread them. Breasts usually take around 11 minutes while wings, drumsticks and thighs take 6-7 minutes. Once the outer crust is dark golden brown (not dark brown) and the internal temperature is between 160-170 the chicken is done and ready to enjoy!
• Note: Do not over crowd the pan. This will reduce the oil temperature and cause for oily chicken. Cook about 4 pieces at a time and as you remove a piece, bread another one and add it in the oil. Do not bread them all and leave them all to sit out on the counter -- bread then as you are ready to fry.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Marinate chicken in vinegar for a minimum of 1 hours -- overnight is better.
• Mix flour, spices, and baking powder.
• Heat oil to 350 degrees Fahrenheit.
• Coat chicken in flour mixture.
• Brown on both sides; cover.
• Fry 15 minutes one side.
• Fry 15 minutes other side.
• Take off lid.
• Fry 5 minutes extra to crisp.
• Thanks for keeping the southern tradition alive.

SMOTHERED SOUTHERN FRIED CHICKEN

Steps:

• Wash the chicken pieces and pat it dry with paper towel.
• Heat the oil to 365 degrees for frying the chicken. Salt and pepper the chicken.
• Mix the flour, salt, pepper and garlic powder together.
• When the oil is hot, roll the chicken pieces in the flour and place into the skillet. Cook 3 to 4 pieces at a time on both sides until golden brown and almost done. Drain the chicken on paper towel and place into a baking dish and set aside until the rest of the chicken is done.
• To prepare the gravy, on medium heat, preferably in the same skillet, & if necessary, spoon out some of the oil, leaving 8 tablespoons of the oil in the skillet. Stir in the flour and cook, stirring constantly, for about 2 to 3 minutes.
• Add the water and stir until boiling. Salt and pepper to taste. The gravy will be kind of thin, but it will thicken.
• Return the chicken to the skillet of gravy. Cover with a splatter screen and simmer for 30 to 45 minutes until gravy is thickened and the chicken is smothered and fork tender.

DIXIE FRIED CHICKEN

Steps:

• CHICKEN.
• Preheat oven 375°F.
• Cut up chicken into frying pieces, Place pieces into a bowl and pour buttermilk over chicken, marinate for 2 hours in the fridge.
• In another bowl combine flour, parsley, salt, thyme and pepper.
• Remove chicken from buttermilk.
• Pour buttermilk from marinating chicken into a shallow baking pan.
• Roll chicken pieces into flour mixture.
• Heat shortening and butter in a heavy skillet.
• Brown chicken pieces on all sides , a few at a time, over medium high heat.
• Place chicken pieces on top of buttermilk in baking pan.
• *(Remove your 1/3 cup fat from skillet and set aside for biscuits.)*.
• Now add chicken broth to skillet with fat and scrap up Browning's.
• Strain and pour juice around chicken in baking pan.
• Bake chicken uncovered about 50 minutes or until crisp and tender and the juices from chicken run clear.
• *Bake Biscuits along with chicken for the last 20 minutes of cooking time. Serve with chicken.
• *BISCUITS*.
• Mix flour, baking powder and baking soda.
• Stir in butter and fat from skillet, add buttermilk to make a stiff dough.
• Knead lightly, roll out on floured surface.
• Cut into small rounds, Bake for 20 minutes until golden brown.