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
SONORA CHICKEN
This family pleaser is definitely not your ordinary chicken casserole. I started making this years ago and still get requests for it.
Provided by RHONDA35
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
- Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
- Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
- Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 632.4 calories, Carbohydrate 32.4 g, Cholesterol 164.3 mg, Fat 30.4 g, Fiber 5 g, Protein 56.9 g, SaturatedFat 15.1 g, Sodium 1349.9 mg, Sugar 4 g
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.
Nutrition Facts : Calories 1525 kcal, Carbohydrate 65 g, Cholesterol 527 mg, Fiber 2 g, Protein 123 g, SaturatedFat 20 g, Sodium 3575 mg, Sugar 5 g, Fat 82 g, ServingSize 4 servings, UnsaturatedFat 0 g
SOUTHERN STYLE DEEP-FRIED CHICKEN
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h40m
Yield 2 to 4 servings
Number Of Ingredients 8
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.
BEST-EVER FRIED CHICKEN
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
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.
CLASSIC SOUTHERN FRIED CHICKEN
Super crunchy, classic Southern fried chicken with a slightly salty, flavorful bite. The meat is tender and juicy, and the exterior is light and crispy. Take your time with this... let the soak happen overnight and cook in batches. Cook extra because who doesn't love cold fried chicken? Serve with mashed potatoes and coleslaw with soft rolls to create that perfect bite.
Provided by NicoleMcmom
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
- Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
- Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
- Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
- Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
- Serve immediately.
Nutrition Facts : Calories 695.4 calories, Carbohydrate 45.5 g, Cholesterol 141.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 50.1 g, SaturatedFat 7.7 g, Sodium 1558 mg, Sugar 6.3 g
SOUTHERN-STYLE OVEN-FRIED CHICKEN
I call this America's best-loved oven-fried chicken. The secret is in the breading, which makes the chicken super moist and flavorful, herby and golden brown. -Elaina Morgan, Rickman, Tennessee
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray., In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack., Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.
Nutrition Facts : Calories 418 calories, Fat 22g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 638mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
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.
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.
FRIED CHICKEN, SONORA STYLE
Number Of Ingredients 12
Steps:
- 1. In a medium saucepan of boiling water, cook the diced potatoes until barely tender, 4 to 5 minutes. With a slotted spoon transfer the potatoes to a colander and rinse under cold running water to stop the cooking. Reserve in a bowl. In the same pan of boiling water cook the zucchini until barely tender, about 40 seconds. Drain and cool under running water. Reserve in a separate bowl. 2. Preheat the oven to 200°. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat and cook the chicken, 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part. Season with 1/2 teaspoon of the salt, pepper, and oregano. Transfer to a platter, cover, and keep warm in the oven. 3. In the same skillet, add the remaining oil and the reserved potatoes, vinegar, chili powder, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until the potatoes start to brown, 6 to 8 minutes. Add the zucchini and cook, stirring, until completely heated through, 3 to 4 minutes. Adjust seasoning. Arrange the vegetables around the chicken on the platter. Garnish with the lettuce leaves and tomatoes. Scatter the jalapeños over the chicken.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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