Josephines Fried Chicken Recipes

TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN

Steps:

• In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
• Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
• In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
• You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!

JOSEPHINAS

Steps:

• Combine butter, onion, peppers, cheese, mayo, and garlic powder.
• Slice bread 1/4 inch thick, spread with butter mixture.
• Broil until cheese bubbles.

HATTIE'S FRIED CHICKEN

Steps:

• Put chicken in a large baking dish and sprinkle on the pepper, salt, and garlic powder. Refrigerate chicken for 1 hour.
• Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Remove from the bag and shake off any excess flour.
• In a large cast iron skillet, heat the oil until shimmering. Carefully drop chicken into the uncovered skillet and fry over moderate heat, turning until golden brown and cooked through, about 30 minutes. Lower the heat if the chicken gets too dark. Remove and drain excess oil on paper towels.

CAYENNE FRIED CHICKEN

Steps:

• Heat oil in deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for similar foods. Preheat oven to 350 degrees F.
• Combine cornmeal, flour, garlic powder, cayenne, salt and pepper, and mix well to make chicken coating. Add coating to a plastic food storage bag in batches. Moisten chicken with buttermilk, shake in bag of coating, and allow excess to fall away.
• Deep-fry chicken until crispy and transfer to a baking pan. Bake in 350 degree F oven until cooked through.

JOSEPHINE'S NO-BAKE GRANOLA BARS

Steps:

• Lightly grease an 8-inch glass baking dish.
• Bring brown sugar and honey to a boil in a saucepan, stirring constantly. Remove from heat and stir peanut butter and vanilla into the sugar mixture.
• Mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. Press mixture into the prepared pan.
• Cool mixture completely before cutting into bars.

JULIA REED'S FRIED CHICKEN

Steps:

• Place chicken in bowl of cold water and soak for a few minutes. Drain chicken and dry well with paper towels. Season chicken with salt and black pepper.
• Mix flour, 2 teaspoons of salt, cayenne and paprika in a brown paper or Ziploc bag. Add a few chicken pieces at a time and shake until well coated. Remove and shake off excess flour mixture.
• Over medium-high heat, melt lard, vegetable shortening or oil to a depth of about 1 1/2 inches in cast-iron skillet. When fat has reached about 350 degrees, slip in chicken pieces, dark meat first, being careful not to crowd them. (To test temperature, use a candy thermometer or dip a corner of a chicken piece into the fat; if vigorous bubbling ensues, the temperature is right.) Turn heat down and cook chicken for 10 minutes. Turn pieces with tongs. Cook until other side is browned, another 10 to 12 minutes. Drain on a wire rack over paper towels.

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY

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!

JOSEPHINE'S EASY CHICKEN POT PIE

Steps:

• Combine chicken, soup, vegetables and broth.
• Pour into greased 9 x 13 baking dish.
• Combine margarine, flour and milk.
• Pour over pot pie mixture.
• Bake at 350 degrees for 30 - 45 minutes or until crust is brown and pie is bubbly.

JOSEPHINE'S FRIED CHICKEN

Steps:

• Salt and pepper the chicken pieces, set aside in fridge. Heat frying pan 1/2 full of veg or canola oil. Dredge chicken in flour, set aside. Dip chicken in egg mixture, place gently in HOT oil. be sure pieces don't touch. Brown, turn, brown. Place in warm oven.