FLAVORFUL SOUTHERN FRIED CHICKEN
I found a recipe for fried chicken in a cookbook and I added my favorite spices to make it more flavorful.
Provided by KATY49201
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large plastic bag, combine the flour, Parmesan cheese, bread crumbs, poultry seasoning, onion powder, garlic powder, salt and pepper. Shake to mix.
- Heat the oil in a large skillet over medium heat until a drop of water evaporates immediately. Dip one piece of chicken at a time into the milk, and then place in the bag with the coating. Shake until fully coated. Place in the frying pan, and continue with remaining chicken.
- Cook until the edges are browned, then flip and cook until browned on the other side. If some chicken is done sooner, keep on a paper towel lined plate in a warm oven, so that the chicken is all still warm at serving time.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 47.8 g, Cholesterol 71 mg, Fat 18.7 g, Fiber 2.3 g, Protein 34.3 g, SaturatedFat 5.8 g, Sodium 841.5 mg, Sugar 6.9 g
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.
FRIED CHICKEN IN SEASONED FLOUR
Make and share this Fried Chicken in Seasoned Flour recipe from Food.com.
Provided by WI Cheesehead
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all the seasoning ingredients.
- Wash chicken pieces and pat dry with paper towel.
- Place flour in a paper bag and shake pieces, one at a time.
- Fry in heated oil until meat is cooked, turning once.
- Time should be 10-15 minutes.
Nutrition Facts : Calories 241.6, Fat 13.9, SaturatedFat 1.9, Sodium 292.6, Carbohydrate 25.7, Fiber 1.1, Sugar 0.7, Protein 3.5
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.
SUPER EASY OVEN FRIED CHICKEN
My husbands Aunt taught me how to do this, and it is fantastic. The crust turns golden brown and I love to "clean" the pan after serving!! Measurements are not exact, as it is not a science. Just use what you need!
Provided by Amanda
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse chicken breasts and pat dry.
- Season with your choice of seasonings.
- Coat chicken in flour and lay in 9x13 baking dish.
- Pour melted Butter over chicken.
- Bake in preheated 400° oven for 30 minutes.
- Check often after 25 minutes to see if crust is brown and crispy.
Nutrition Facts : Calories 623.5, Fat 36.9, SaturatedFat 18.5, Cholesterol 153.8, Sodium 255.7, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 35.3
DEEP SOUTH FRIED CHICKEN
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
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
PERFECT SOUTHERN FRIED CHICKEN
This is an outstanding recipe. When I found this I decided I didn't need to look for the perfect fried chicken recipe any more - I already had it.
Provided by PanNan
Categories Chicken
Time 2h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak chicken in water and salt at least 2 hours in the refrigerator.
- Mix buttermilk, eggs and Season All and dip chicken pieces in this mixture.
- Combine 1 cup flour, 2 tbsp corn meal, 2 tsp dried oregano, and 2 tsp Season All in a bag.
- Drop two pieces of dipped chicken in the bag at one time.
- Shake to coat.
- Place on wire rack to rest.
- (I place wax paper under the rack to catch any flour that falls off.) Heat a shallow layer of oil or shortening to 360 F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet.
- Place the chicken in the pan, trying not to crowd the pieces.
- Cover for the first five minutes.
- Check the chicken.
- When golden brown, turn.
- Cover for the next five minutes.
- Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through.
- Watch carefully, and don't allow it to get too dark.
- If it's frying too fast, reduce heat slightly.
- NOTE- the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.
Nutrition Facts : Calories 683.6, Fat 38, SaturatedFat 11.1, Cholesterol 267.9, Sodium 2014.1, Carbohydrate 30.2, Fiber 1.3, Sugar 3.2, Protein 51.5
CINDYD'S SOMEWHAT SOUTHERN FRIED CHICKEN
This is how I fry chicken. This recipe shows the ability of Americans in the 21st century to easily obtain food. I was raised by a woman whose grandparents survived the War Between the States and who had lived through both WWII and the Great Depression. She NEVER used an egg to batter anything -- they couldn't afford it then. She coated her chicken with only seasoned flour. The secret to really good fried chicken is to handle as little in the pan as possible and only turn it once.
Provided by Cindy D In TN
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Beat the eggs thoroughly in a shallow bowl. Sift together the flour, sage, salt, black pepper, onion powder, and garlic powder in a bowl to combine.
- Heat the vegetable oil in a large, deep skillet over medium-high heat. Oil should be about 2 inches deep. Dip chicken pieces into the beaten egg, then dredge in the seasoned flour to thoroughly coat.
- Fry chicken in the hot oil until golden brown on the first side, about 10 minutes; reduce heat to medium, and fry chicken on second side until golden brown and the meat is no longer pink inside, about 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 661.2 calories, Carbohydrate 37.1 g, Cholesterol 232.8 mg, Fat 34.5 g, Fiber 1.7 g, Protein 47.6 g, SaturatedFat 7.9 g, Sodium 750.1 mg, Sugar 0.5 g
THE BEST FRIED CHICKEN
To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
- Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
- Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
SEASONED FLOUR FOR CHICKEN
This recipe works great for wings, chicken strips, chicken fried chicken or possibly chicken fried steak(I haven't tried the steak one yet). I'll be darned if I know where I got the recipe from but if and when I find out, I'll attribute it to the proper provider. I have made a few minor alterations to fit our taste and I believe it was for the better.
Provided by Chef 52Jimh
Categories Chicken
Time 15m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients in a bowl.
- Using sparingly as this batch will do number of dishes.
- Dip chicken pieces in beaten eggs.
- Next, toss chicken pieces in bread crumbs (seasoned or unseasoned).
- Finally, toss chicken pieces in Seasoned Flour recipe.
- Pre-heat oven to 350 deg.
- Place chicken in a tray or cookie sheet lined with foil (shiny side down), spray with Pam or equivalent.
- Place chicken pieces on the tray after completing above the process. Spray chicken with Pam, turn, spray other side.
- Cover with foil and bake for 40 minutes for drums, chicken breasts (bone-in), thighs etc.
- For wings and chicken fried chicken, follow the above procedure but reduce cooking time to about 15 minutes.
- Remove foil cover and put chicken back in the oven for the same amount of time. (cut time back by 25% if using a convection oven).
- Chicken should be nicely browned, crispy and moist.
Nutrition Facts : Calories 532.9, Fat 4.8, SaturatedFat 0.6, Sodium 590.6, Carbohydrate 107.8, Fiber 10.4, Sugar 2.2, Protein 16.8
THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY
We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!
Provided by Tiffany Lo
Categories Dinner
Time 5h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
- Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
- Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
- 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
- Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
- In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
- Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
- Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
- Enjoy!
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