Traditional Southern Fried Chicken Recipes

SOUTHERN FRIED CHICKEN

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.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Make sure that the chicken is nice and clean.
• Combine 8 cups cold water, 2 tbsp salt, and 4 tbsp sugar.
• Stir until the salt and sugar dissolve.
• Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
• Make sure that the chicken is covered with the brine.
• Cover the bowl/container, then place in the refrigerator overnight
• Drain the brine from the bowl, but do not rinse the chicken.
• Place the chicken in a large bowl, then pour the hot sauce all over the chicken.
• Next, combine the all purpose flour, cornstarch, and all of the seasonings
• Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
• Shake the bag, until the chicken is well coated with flour.
• Remove the chicken from the bag, and shake off any excess flour.
• Let the chicken sit for about 15 minutes before frying to ensure that the flour sticks.
• Now pour the oil into a large skillet, and let it heat until it reaches 350-375 F.
• Carefully add in the chicken, and fry until it's completely cooked throughout, and golden brown.
• Place the chicken on a paper towel lined plate.
• Serve and enjoy!

TRADITIONAL SOUTHERN FRIED CHICKEN RECIPE TRIED AND TRUE

Steps:

• Combine the Marinade: In a large mixing bowl, combine two cups of buttermilk with 2 teaspoons of hot sauce; add the chicken pieces and make sure they're all coated well. Cover and refrigerate at least 4 hours to overnight.
• Add peanut oil to a cast iron skillet and heat over medium low.
• Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside.
• Prepare the wet dredge mixture by whisking together the egg with a cup of buttermilk in a large bowl; set aside.
• Remove the chicken pieces from the marinade and place on a paper towel lined sheet pan. Use a paper towel to gently dry the chicken pieces slightly.
• Dredge each chicken pieces in the dry dredge mixture, then wet, then dry; shake off excess. Place dredged chicken pieces on a foil lined sheet pan. Repeat until all pieces are done.
• Cooking in batches; begin by adding the chicken legs, thighs and wings to the hot oil making sure not to over crowd the skillet.
• Use tongs to turn every 5 minutes, fry the chicken until crispy and golden brown (12-15 minutes).
• Transfer the cooked chicken pieces to a paper towel lined sheet pan with a cooling rack placed on top to drain excess cooking oil.
• Continue with frying the remaining breast pieces, turning as needed (15-18 minutes) until crispy and golden brown.
• Transfer the breasts to the lined sheet pan when done.
• Serve after chicken has cooled 10 minutes.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry.
• In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp.

CLASSIC SOUTHERN FRIED CHICKEN

Steps:

• Gather the ingredients. Preheat the oven to 200 F and place a rack in a large baking pan.
• In a medium bowl, combine the milk and eggs. Whisk to blend well.
• In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.
• Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.
• Add the dipped chicken pieces to the bag of seasoned flour.
• Seal the bag and shake well to coat the chicken pieces thoroughly.
• Remove to a plate and repeat with the remaining chicken pieces.
• Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels.
• Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once-even if they can comfortably fit-since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces.
• With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.
• Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

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.

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.

BEST SOUTHERN FRIED CHICKEN

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.

SOUTHERN FRIED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
• Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
• Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.

TRADITIONAL SOUTHERN FRIED CHICKEN RECIPE - (4.6/5)

Steps:

• Directions Preheat fryer to 350 degrees F. Set up a breading station: season the flour with salt and pepper. Reserve in one container. Mix milk and buttermilk together and reserve in another container. Dredge chicken into flour, followed by buttermilk mixture and back into flour again. Gently add breaded chicken breasts to fryer, careful not to over crowd them. Fry for approximately 12-15 minutes. Brine: 1/4 cup Kosher salt 1/4 cup Sugar 1-quart water Directions Combine ingredients and bring to a boil. Chill brine to below 40 degrees F by storing in refrigerator or whisking over an ice bath until cool. Submerge chicken in brine, refrigerate for 8-12 hours