REAL SOUTHERN FRIED CHICKEN
Easy and delicious, the way my mother made it... skillet fried and finished in the oven. My grandchildren love it, and I doubt it could be much improved upon.
Provided by Sasha Kamen
Categories Chicken
Time 1h
Number Of Ingredients 5
Steps:
- 1. Heat the shortening in a large cast iron or other heavy skillet over medium-high heat.
- 2. 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.
- 3. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides.
- 4. While the chicken is browning, preheat the oven to 375 degrees. Once chicken is browned, remove it to a shallow roasting pan with a flat rack in the bottom. Bake for 30 to 40 minutes, or until chicken pieces are a deep golden brown and the juices run clear.
REAL SOUTHERN CHICKEN FRIED STEAKS
This is the real thing. Passed down from generation, I might actually be the first one to write this down. We just pass it down orally.
Provided by Jessica K
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fill frying pan about 1/2 way with oil, turn heat on med-med/high.
- In one bowl beat egg, milk, and some seasonings together with a fork.
- Put flour in another bowl and season to taste.
- Put 2 pieces of meat in milk mixture, let soak while oil gets hot(you know it's hot when a sprinkle of flour sizzles in the pan) then roll in flour batter and put in oil.
- Fry 10 minute one side then flip (or when golden brown) and fry 10 min other side. fry couple minute more each side just for good measure.
- While 2 pieces are frying put 2 more pieces in milk and let soak till other pieces are done. Don't put it in flour till ready to fry, will end up soggy!
- Keep repeating till all the meat's gone! Enjoy!
Nutrition Facts : Calories 408.1, Fat 3.2, SaturatedFat 1.2, Cholesterol 51.4, Sodium 148.2, Carbohydrate 77.5, Fiber 2.5, Sugar 6.2, Protein 15.3
SOUTHERN FRIED CHICKEN
Make and share this Southern Fried Chicken recipe from Food.com.
Provided by chef victoria 2
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fill large skillet almost half full with oil.
- Heat to 350°F.
- Season chicken with salt and pepper.
- Mix milk, eggs, and chili sauce together in a shallow bowl.
- In a separate bowl place flour.
- Dip chicken in milk mixture coating all of the chicken.
- Let excess mixture drip off chicken.
- Dredge chicken in flour coating the whole piece.
- Place chicken in heated oil dark meat first.
- Turn chicken over to ensure even cooking.
- Cook until golden brown and juices run clear.
- Serve with my roasted garlic mashed potatoes.
- Tips- Don't let chicken sit after coating it with flour because the coating will turn out soggy. Make sure you turn the chicken often to avoid burning. Your dark meat will take longer to cook than your white meat. When buying the chili sauce, look in the international foods isle. The chili sauce I prefer is on the Japanese shelf. Careful, that stuff is HOT.
SOUTHERN FRIED CHICKEN
This recipe is originally from Alabama, and has been passed down for generations.
Provided by Cindy Garrick
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt, pepper, and paprika. Roll in flour.
- Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g
SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN
This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!
Provided by pinkchef
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
- When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
- Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g
REAL SOUTHERN FRIED CHICKEN
aka "Heart Attack in A Skillet", but, according to the elderly Louisiana gentleman who shared this recipe, the genuine thing. It's been a long time since I made this but I do remember how good it was. Cook time includes marinating time.
Provided by sugarpea
Categories Lunch/Snacks
Time 2h40m
Yield 8 pieces chicken, 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade: Combine marinade ingredients and chicken pieces in a plastic bag and refrigerate for 2 hours.
- Chicken: Heat oil in skillet until it sizzles when tested with a drop of water; place seasoned flour in a plastic bag; remove chicken from marinade and add to flour; shake to thoroughly coat; brown chicken quickly on all sides.
- Cover, reduce heat and cook SLOWLY until chicken is tender and cooked through, about 20 minutes; salt the chicken generously as it fries, poultry absorbs a lot of salt.
Nutrition Facts : Calories 1521.7, Fat 158.5, SaturatedFat 33.1, Cholesterol 52.9, Sodium 18.5, Carbohydrate 24.5, Fiber 1, Sugar 0.2, Protein 5
BEST SOUTHERN FRIED CHICKEN
Here's a traditional southern fried chicken recipe. My husband is a ham radio operator and we've shared this recipe with folks from all over the world. -Jo Ruh, Covington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.
Nutrition Facts : Calories 551 calories, Fat 40g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
REAL SOUTHERN BUTTERMILK FRIED CHICKEN
We have been doing "yard bird" this way since time began. The buttermilk permeates the meat and helps to tenderize as well as keeping it juicy. If you have never had chicken this way, treat yourself and your family to a Southern food staple.
Provided by Skip Davis
Categories Chicken
Time 35m
Number Of Ingredients 13
Steps:
- 1. Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Good results are also gotten from soaking chicken in plain yogurt instead of buttermilk).
- 2. Drain in colander, leaving some herbs on the chicken. In a large, sturdy paper or plastic bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large cast iron skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the oil is smoking). Remember to keep a pan lid close by. Have a kitchen fire extinguisher available too.
- 3. Place chicken pieces in bag with seasoned flour and shake until thoroughly coated. Set coated pieces aside on a cooling rack for 10 to 15 minutes for breading to dry a little. Add chicken to hot oil in pan and fry on one side for 12 to 15 minutes, until golden brown. Use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
- 4. Important: Keep the oil hot enough to fry the chicken, but not so high that it burns the coating. On my electric stove, I have to alternate the settings between High & Medium High several times while cooking.
REAL SOUTHERN FRIED CHICKEN
As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 580 calories, Fat 39g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
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