LOUISIANA FRIED CHICKEN
What's the secret to juicy, tender fried chicken? Buttermilk! With light, crispy skin, it's a decadent treat that's worth trying, especially served with this delicious pepper sauce.
Provided by Recipe courtesy of National Chicken Council - U.S.
Yield 4
Number Of Ingredients 18
Steps:
- In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally.
- Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.
- Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
- In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
- In large, cast iron skillet add oil to fill ¾ inch (2 cm) deep. Over medium-high heat, warm oil to 350°F (175°C), using a kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 165°F (74°C) on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done. Before serving, reheat sauce and pass separately.
Nutrition Facts :
TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN
This recipe is from my grandmother and great grandmother's family.
Provided by Tanya Lewis
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
- Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
- In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
- You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!
Nutrition Facts : Calories 638.4 calories, Carbohydrate 47.9 g, Cholesterol 177.3 mg, Fat 29.6 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 9 g, Sodium 960.4 mg, Sugar 7.1 g
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