Big Johns Southern Fried Chicken Recipes

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REAL SOUTHERN FRIED CHICKEN



Real Southern Fried Chicken image

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

3 cups buttermilk, divided
3 teaspoons kosher salt, divided
1 teaspoon coarsely ground pepper, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying
2 cups all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika

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.

BEST SOUTHERN FRIED CHICKEN



Best Southern Fried Chicken image

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

2 eggs
2 tablespoons milk
1-1/4 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon paprika
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
1 cup canola oil
MILK GRAVY:
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup water
1/8 teaspoon browning sauce, optional
Fresh oregano, optional

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.

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

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

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

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

CHEF JOHN'S BUTTERMILK FRIED CHICKEN



Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Steps:

  • Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  • Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  • Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  • Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  • Turn chicken pieces and cook for another 10-15 minutes.
  • Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

BIG JOHN'S SPICY CHICKEN FRIED STEAK



Big John's Spicy Chicken Fried Steak image

I'm told Chicken Fried Steak is the Official State Dish of Texas. I hope I don't offend any Texans with this version.

Provided by Big John

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

4 round steaks, tenderized
1 whole egg
1 cup milk
1 1/4 cups flour
1/2 tablespoon salt
1/4 tablespoon black pepper
1/4 tablespoon paprika
1/4 tablespoon white pepper
1/2 teaspoon cumin
1/2 teaspoon ground habanero chile pepper
4 tablespoons oil
1/4 cup flour
1 cup milk
3/4 cup water
1 (1/4 ounce) packet chicken bouillon granule
3 teaspoons black pepper
1 1/2 teaspoons salt
3/4 teaspoon white pepper

Steps:

  • Beat together the egg and milk then set aside.
  • Combine the flour and spices, mix well, and spread onto a flat tray or plate.
  • Dip each steak into the milk/egg mixture and dredge each in the flour mixture, then dip back into the milk/egg mixture.
  • Heat 1/2 inch deep cooking oil in a large heavy skillet over medium-high heat for a few minutes.
  • Check the temperature with a drop of the egg/milk mixture; if it pops and sizzles, it's ready.
  • Carefully place each steak into the hot oil, allowing to fry for 3 to 5 minutes, then turn over and cook another 3 to 5 minutes, depending upon the size of the cutlets.
  • Remove steaks from oil and allow to drain on paper towel.
  • Leave about 3-4 tablespoons of the oil from frying the steak in the skillet and reduce heat to medium.
  • Combine all ingredients for gravy on a bowl and mix until flour is desolved.
  • Pour into skillet and cook until desired thickness is reached.

BIG JOHN'S SOUTHERN FRIED CHICKEN



Big John's Southern Fried Chicken image

Make and share this Big John's Southern Fried Chicken recipe from Food.com.

Provided by Big John

Categories     Chicken

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 whole frying chicken, cut up
4 cups water
1 tablespoon sea salt
1/3 teaspoon msg
1/2 teaspoon cayenne pepper, crushed
1 whole egg, beaten
1 cup milk
2 cups flour, all-purpose
2 teaspoons onion powder
2 chicken broth, packets,dry
2 teaspoons fines herbs, ground
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon black pepper, ground
1 teaspoon msg

Steps:

  • Clean chicken pieces being sure to remove any extra fat and skin.
  • Combine marinade ingredients in large bowl.
  • Place chicken pieces in bowl, cover with plastic wrap and let stand for a minimum of 1 hour.
  • Heat deep fryer to 350 degrees F.
  • Combine milk with beaten egg in med.
  • bowl.
  • Combine remaining dry ingredients in another bowl and mix well.
  • Dry marinated chicken on paper towel.
  • Take pieces one at a time and coat with flour mixture, milk mixture and flour mixture again.
  • Place coated chicken pieces on a plate and let stand for 10 minutes.
  • Fry pieces in deep fryer and cook until golden brown (approx. 15 min.) be sure to turn chicken in order to cook evenly on all sides.
  • Remove from deep fryer and allow to drain for several minutes prior to serving.

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