SOUTHERN LIVING'S BEST FRIED CHICKEN
Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.
Provided by Julia Moskin
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
JOSEPHINAS
My best friend Linda, served this appetizer last night. I wouldn't leave until she gave over the recipe!
Provided by Lorac
Categories Cheese
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter, onion, peppers, cheese, mayo, and garlic powder.
- Slice bread 1/4 inch thick, spread with butter mixture.
- Broil until cheese bubbles.
JOSEFINAS
Make and share this Josefinas recipe from Food.com.
Provided by loof751
Categories Cheese
Time 20m
Yield 30 slices, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Slice the bread into 1/2-inch thick slices. Toast on one side.
- Mix chilis with butter, garlic, mayo, and cheese.
- Spread on untoasted side of bread slices.
- Broil until cheese is light brown and puffy. Serve at once.
- Cheese mixture can be made ahead of time and stored in the refrigerator until ready to use.
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- Brine: Add the water, salt, and vinegar to a small size pot and bring it to a boil until the salt has been completely dissolved.
- Immediately remove the brine from the burner and add in a heaping cup of ice cubes. Pour the mixture into a plastic bag along with the garlic and buttermilk and whisk to combine.
- Add the chicken parts to the plastic bag with the brine in it and submerge. Place in the refrigerator to marinate for at least 12 hours and up to 24 hours.
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- In a bowl, combine chicken, calamansi juice, soy sauce, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Marinate in the refrigerator for about 2 hours to a maximum 4 hours.
- In a shallow dish, combine flour, corn starch, baking powder, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk well.
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5/5 (24)Total Time 1 hr 15 minsCategory Main Dishes
- In a bowl, combine the buttermilk, salt and spices. Add the chicken and toss to coat. Cover and refrigerate for 12 hours.
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