Southern Fried Chicken Virginia Style Recipes

SOUTHERN-FRIED CHICKEN, VIRGINIA STYLE

Steps:

• Combine first 5 ingredients in a paper or plastic Ziploc bag. Place 3 or 4 chicken pieces in bag at a time, close, and shake to coat well with seasoned flour. In a large skillet, melt fat, add chicken pieces, and cook over moderate (350°) heat until browned and crisp on both sides (do not crowd chicken pieces in skillet). Transfer chicken to 2 (9x13-inch) baking pans and cover securely with aluminum foil. Bake in moderate (350°) oven for 40 minutes. Uncover and continue baking 15-20 minutes longer, or until chicken is tender and outside is crisp.

SOUTHERN FRIED CHICKEN

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.

SOUTHERN FRIED CHICKEN RECIPE

Steps:

• 1. I soak my chicken in buttermilk for at least 30 minutes to an hour. Overnight is okay.
• 2. Stir eggs into milk using a fork or wire whisk. Prepare 3 bowls or pans with flour in two of them and milk-egg mixture in a third pan. Have extra flour ready to add to bowls or pans as flour gets clumped up.
• 3. You'll be double dipping your chicken. Since it gets kind of messy I put waxed paper under my pans.
• 4. As you remove chicken pieces from buttermilk do the following: 1. Put them into egg/milk mixture 2. Batter in flour 3 Dip again into egg/milk mixture 4. Batter them again in flour This will give you a wonderful, thick and crispy crust on your chicken.
• 5. Fry chicken in 2 to 3 inches of hot oil. Maintain a medium high temperature. You can't fry chicken too hot, or it will burn... but if your temperature is too low your chicken will be soggy. Also, to have crispy fried chicken, never cover your pan with a lid.
• 6. Turn chicken pieces carefully while frying. I turn my chicken several times while it is cooking using tongs. I usually fry 7 or 8 pieces at the time and it takes about 20 minutes per batch. (When company is coming I'll do at least 16 pieces of chicken in two batches.)
• 7. Fry chicken to a pretty sort of golden brown color. Always be very careful and safe when working with hot oil.
• 8. If you are frying more than one pan full of chicken, make sure you remove the crumbs from your grease with a slotted spoon or strainer between batches. If necessary add more oil to your second batch as needed.
• 9. Drain chicken on napkins or paper towels.