Deep Fried Soul Chicken Recipes

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DEEP SOUTH FRIED CHICKEN



Deep South Fried Chicken image

This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!

Provided by Marilyn

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 45m

Yield 8

Number Of Ingredients 5

1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces

Steps:

  • Heat the shortening in a large, cast iron skillet over medium-high heat.
  • 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.
  • Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Nutrition Facts : Calories 351 calories, Carbohydrate 26.5 g, Cholesterol 71.8 mg, Fat 14.7 g, Fiber 1 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 358.4 mg, Sugar 0.1 g

SOUTHERN MARINATED FRIED CHICKEN



Southern Marinated Fried Chicken image

Provided by Food Network

Time P1DT1h15m

Yield 8 servings

Number Of Ingredients 52

1/2 cup garlic powder
1/2 cup onion powder
1/2 cup seasoning salt
2 fresh chickens, each cut into 8 pieces
2 teaspoons ground black pepper
Oil, for frying
3 cups all-purpose flour
3-Cheese Macaroni, recipe follows
Sweet Potato Apple Chutney, recipe follows
Collard Green Rolls, recipe follows
Hot sauce, for serving
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup seasoning salt
1/2 cup unsalted butter, plus additional for buttering baking dish
5 cups cooked elbow macaroni
1/2 teaspoon ground white pepper
3 1/2 cups shredded sharp Cheddar
1/2 cup all-purpose flour
1 quart milk
12 ounces American cheese, diced
8 ounces cream cheese, diced
2 eggs, beaten
4 tablespoons butter
2 cups peeled diced fingerling sweet potatoes (about 1 pound)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground clove
1 1/2 cups apple cider
1 cup peeled, cored and diced Granny Smith apples (about 2 medium)
1/2 cup diced red peppers
1 packed cup light brown sugar
3/4 cup golden raisins
1/4 cup ginger-infused bourbon
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup seasoning salt
1 cup vegetable oil
10 cloves garlic, smashed
2 stalks celery, chopped
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 cups chopped collard greens plus 12 large collard green leaves, large center stems removed
3 cups chopped mustard greens
3 cups chopped turnip greens
2 jalapenos, seeded and diced
3 tablespoons smoked salt
1/4 teaspoon baking soda
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes

Steps:

  • For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
  • For the chicken: Wash chicken pieces and pat dry with paper towels. Place in a large bowl. Combine 3 tablespoons house seasoning with 1 teaspoon black pepper in a small bowl, then generously sprinkle each piece of chicken with the seasoning mixture. Place in a plastic bag, seal and refrigerate for 24 hours.
  • Remove chicken from bag. Add about 3/4-inch frying oil to a cast-iron skillet and heat over medium-high heat until temperature reaches about 350 degrees F. Line a plate with paper towels.
  • Meanwhile, combine 2 tablespoons house seasoning with the flour in a shallow pan (save remaining house seasoning for another use). Roll chicken in flour in batches, dusting off excess, and place in skillet. Turn heat down to medium to prevent burning. Brown chicken on all sides, turning with tongs, until an instant-read thermometer inserted into the thickest part of the meat (avoid touching bone) registers 165 degrees F. Remove chicken to lined plate. Repeat with remaining chicken.
  • Use a 5-ounce scoop to portion out some 3-Cheese Macaroni in the center of a plate. Add 3 tablespoons Sweet Potato Apple Chutney. Cut a Collard Green Roll in half on the bias, and place each piece against the scoop of macaroni. Place fried chicken pieces against the front of the macaroni and cheese scoop. Pour a little of the pot liquor from the greens around the plate, then grab your favorite hot sauce and dig in! (Repeat with remaining ingredients to make 8 more plates.)
  • For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
  • For the macaroni and cheese: Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
  • Place cooked macaroni in a large bowl. Toss macaroni with white pepper, 1/8 cup house seasoning and 1 cup Cheddar. Set aside.
  • Melt butter in a large saucepan over medium-high heat, being careful not to burn. Whisk flour into melted butter to make a roux. Continue to cook, whisking constantly, until a smooth paste, about 2 minutes. Turn heat to low and slowly add milk, whisking continuously, then allow to simmer for about 5 minutes.
  • Add the American cheese and cream cheese in batches, whisking, until melted and blended. Add 1 1/2 cups Cheddar, whisking until blended, then remove from heat. Add 1/8 cup house seasoning to cheese sauce (save remaining house seasoning for another use). Quickly whisk in the eggs until combined.
  • Spread macaroni evenly into prepared baking dish. Add cheese sauce, tossing, and stirring to coat macaroni well with sauce. Top with remaining cup Cheddar. Cover with foil and bake for 45 minutes. Remove foil and bake until cheese crust is browned, 5 to 10 minutes more. Allow to sit 15 minutes before serving.
  • Melt butter in a large saute pan over medium heat. Add sweet potatoes, ginger, cinnamon, allspice and clove. Add apple cider, stirring, then allow to simmer for about 10 minutes. Add apples, red peppers, brown sugar and 1 cup water and continue to cook, adding more water if needed, until sweet potatoes are soft but still firm and mixture is thick and syrupy, about 20 minutes. Stir in raisins and bourbon and continue to cook for another 5 minutes. Remove from heat.
  • For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
  • For the rolls: Heat oil in a large pot over medium heat. Add garlic, celery, onions and green and red peppers and sweat, about 4 minutes. Add chopped collard greens, mustard greens, turnip greens, jalapenos, smoked salt, baking soda, smoked paprika, red pepper flakes, 1/4 cup house seasoning and enough water to cover greens (save remaining house seasoning for another use). Cook greens until tender, 2 1/2 hours. Remove from heat and allow to cool.
  • Strain pot liquor from greens and reserve. Place pot liquor in a shallow pan and heat over medium heat. Carefully add whole collard green leaves and simmer until leaves soften, about 3 minutes. Remove leaves one at a time and place on a flat surface. Flatten a leaf and top with 1 scoop drained greens right in the middle of the leaf. Fold the sides of the leaf over the greens and roll the leaf into a log. Repeat process with remaining leaves and filling.

DEEP FRIED SOUL CHICKEN



Deep Fried Soul Chicken image

Make and share this Deep Fried Soul Chicken recipe from Food.com.

Provided by chef G-home

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/2 lbs chicken wings
1 tablespoon seasoning salt (you can add more to your own liking)
1 tablespoon black pepper (you can add more to your own liking)
1 tablespoon garlic powder (you can add more to your own liking)
1 (5 g) packet Sazon Goya seasoning
white enriched flour
pancake mix

Steps:

  • Thaw out the chicken, add seasoning directly to chicken and mix it up with your hands, sometimes you have to get a little messy (lol) pour flour into a bag or big bowl with a top and add a little pancake mix (pancake mix will add great coloring to the chicken) dump chicken in to the bag/bowl of flour mixed with the pancake mix and shake it up very well so that the chicken will coat evenly so that all of the chicken is covered with flour. shake excess flour off before placing in hot grease so that you don't get the crumb build up at the bottom of your frying pan.

SOUTHERN STYLE DEEP-FRIED CHICKEN



Southern Style Deep-Fried Chicken image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h40m

Yield 2 to 4 servings

Number Of Ingredients 8

2 chicken drumsticks, skin on
2 chicken thighs, skin on, bone in
3 to 4 cups milk
2 1/4 cups solid vegetable shortening, for frying
1 tablespoon plus 1 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 egg, beaten

Steps:

  • In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
  • In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
  • Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
  • In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
  • In a medium bowl, beat 1 egg.
  • Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
  • Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.

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-EVER FRIED CHICKEN



Best-Ever Fried Chicken image

Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 large egg
1/3 cup 2% milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying

Steps:

  • In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.

GRANDMA'S SOUTHERN FRIED CHICKEN



Grandma's Southern Fried Chicken image

Just plain ol' good!!! This is actually my very own concoction, because my Grandma never usually measured when she cooked. :) But it definately tastes like my Grandma's and my Great Aunt's!

Provided by Wildflour

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (2 1/2-3 lb) broiler-fryer chickens, cut up
buttermilk, enough to cover the bird
1 tablespoon hot sauce
butter flavor shortening (for frying)
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon italian seasoning
1/8 teaspoon chili powder
1/2 teaspoon sugar
3 teaspoons seasoning salt
1/8 teaspoon poultry seasoning
1 1/4 teaspoons black pepper
1/4 teaspoon ground cayenne red pepper powder
1/4 teaspoon thyme, crush between your fingers when adding
1/4 teaspoon basil

Steps:

  • Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
  • Melt shortening in a cast iron skillet to a depth of about 1 inch.
  • Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
  • In a doubled brown paper lunch sack, mix together all of the dry ingredients.
  • Remove chicken from bowl.
  • Using additional seasoned salt and pepper, lightly coat to season chicken.
  • Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
  • Dip each piece in the buttermilk and coat with flour once again.
  • Shake off excess; place on waxed paper for 15 minutes or until dry.
  • Place chicken, skin side down, in hot shortening.
  • Do not crowd skillet.
  • Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
  • Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
  • 4-6 servings.
  • To make chicken fingers:.
  • Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
  • *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).

Nutrition Facts : Calories 740.5, Fat 43.2, SaturatedFat 12.3, Cholesterol 212.8, Sodium 296.3, Carbohydrate 27.6, Fiber 1.6, Sugar 0.8, Protein 56.7

SOUTHERN SPICY FRIED CHICKEN



Southern Spicy Fried Chicken image

This one is finger-licking good! It's a keeper and a must try!

Provided by Maureen Hogan

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

1 (3 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
1 quart buttermilk
2 tablespoons hot pepper sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
salt and ground black pepper to taste
vegetable oil for deep frying

Steps:

  • Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
  • Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
  • Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
  • Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g

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SOUTHERN FRIED CHICKEN - THIS SILLY GIRL'S KITCHEN
2022-04-13 HOW TO MAKE SOUTHERN FRIED CHICKEN: Preheat oil to 350 degrees. I used a deep fryer, you can also use a heavy-bottomed skillet or dutch oven with at least 3 inches of oil up the sides of the pan. DO NOT OVERFILL YOUR PAN. In a large bowl, whisk together the eggs, water, and buffalo sauce.
From thissillygirlskitchen.com


HOW TO MAKE PAULA’S FAMOUS SOUTHERN FRIED CHICKEN RECIPE
deep pot. medium bowl. peanut oil, for frying. First, choose your chicken. Paula always says that young, organic chickens tend to stay more moist and juicy. Once you’ve separated your chicken, fill your pot with the peanut oil, but no more than half full. Preheat it to 350˚F. Next beat the eggs and add the hot sauce.
From pauladeen.com


DEEP SOUTH FRIED CHICKEN | RECIPE | DEEP SOUTH DISH, MOTHER …
Deep South Fried Chicken. 261 ratings · 45 minutes · Serves 8. Allrecipes. 1M followers . Southern Cooking Recipes. Country Cooking. Amish Recipes. Southern Dinner. Southern Food. Southern Comfort. Fried Wings Recipe. Roast Chicken And Gravy. Deep South Dish. More information.... Ingredients. Meat. 1 (2 to 3 pound) whole chicken, whole. Baking & Spices. 2 …
From pinterest.com


AUTHENTIC BUTTERMILK SOUTHERN FRIED CHICKEN - SWEET TEA
2017-11-24 Preheat oven to 200 degrees F. While oil is coming to temp, in a large bowl whisk together flour, cornstarch, baking powder, and spices and herbs. Splash a bit of brine, about 4 tbsp, into the flour. Take each piece of chicken out of the brine and coat well in the flour mixture.
From sweetteaandthyme.com


SOUTHERN DEEP FRIED CHICKEN - CRISPY AND CRUNCHY RECIPE
1 Deep Fryer. 2 large bowls. 1 small bowl. 1 tongs cooking utensil. Recipe Instructions: As always the key to great cooking is preparation and quality ingredients. Wash chicken and pat dry with paper towels. Pour buttermilk into a large bowl. Place chicken into bowl and soak in your refrigerator for about 4 hours.
From soulfoodandsoutherncooking.com


AUTHENTIC SOUTHERN FRIED CHICKEN - SIMPLE PLATE
Place washed chicken into a large flat bottomed container with high sides and pour on Kosher Salt , covering pieces well on both sides. Place into refrigerator for one hour. Remove chicken and shake off excess salt, place into a large deep bowl or zip lock bag. Add in seasonings to taste and cover in buttermilk.
From girlraisedinthesouth.com


SWEET AND SOUR CHICKEN (WITHOUT DEEP-FRYING) - OMNIVORE'S …
2017-09-13 Instructions. Mix all the sauce ingredients in a small bowl and set aside. Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 20 minutes. Add the beaten egg into the bowl with the chicken. Stir to mix well.
From omnivorescookbook.com


DEEP FRIED SOUL CHICKEN RECIPE - WEBETUTORIAL
Deep fried soul chicken is the best recipe for foodies. It will take approx 40 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make deep fried soul chicken at your home.. The ingredients or substance mixture for deep fried soul chicken recipe that are useful to cook such type of recipes are:
From webetutorial.com


CLASSIC SOUTHERN PAN-FRIED CHICKEN RECIPE BY CHEF ALEXANDER SMALL
2022-01-31 Fill a large cast-iron skillet halfway with oil. Heat over medium-high heat until the oil reaches 350 F. Add the flour, salt, and pepper to a wide rimmed plate and. Stir to combine. Dredge the chicken pieces in the seasoned flour, shaking off …
From thespruceeats.com


REAL SIMPLE SOUTHERN FRIED CHICKEN RECIPE - LANA’S COOKING
2021-03-05 Dredge in flour. Heat the oil. STEP 1: Thoroughly dry all the chicken pieces and place them in a single layer in a pan. STEP 2: Liberally salt and pepper the chicken pieces on both sides. Be very generous with the pepper. The taste of black pepper is very important to authentic southern fried chicken.
From lanascooking.com


FRIED CHICKEN FOOD TRUCKS - THERESCIPES.INFO
RED PEPPER EXPRESS FOOD TRUCK - 199 Photos & 234 Reviews - Yelp new www.yelp.com. Specialties: The crunchiness of the Indo Chinese dish. Made with the spicy chilli, the crispy dimsums, the fish cooked in a light sauce tempered in spices that cool the palate, the gently tossed noodles, glistening with a rich sauce, the light fluffy fried rice, the piping hot soup ideal …
From therecipes.info


THE BEST BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN RECIPE
2015-07-15 Directions. Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork. Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the …
From seriouseats.com


SOUL FOOD RECIPES FRIED CHICKEN : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SOUTHERN FRIED CHICKEN - SOUL FOOD | GIANGI'S KITCHEN
Southern fried chicken. Fried chicken!! Yesterday we were in the mood for fried chicken. I know, I know… I never prepared it and seldom we fry food in my house. Last night as a result it was another fun experience. Chicken on hand, the search for the perfect recipe began. In my never ending drawer of recipes I found an old family recipe ...
From giangiskitchen.com


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