Southern Pan Fried Chicken Recipes

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SOUTHERN PAN-FRIED CHICKEN



Southern Pan-Fried Chicken image

This Southern pan-fried chicken is the classic, crispy fried chicken of your dreams. The chicken is brined, soaked in buttermilk, and coated. It's then fried in a skillet in a mixture of lard, oil, ham, and butter. The results? Crisp, juicy, perfectly seasoned fried chicken.

Provided by Edna Lewis and Scott Peacock

Categories     Mains

Time P1D

Number Of Ingredients 9

One (3-pound) whole chicken (cut into 8 pieces and preferably brined for 8 to 12 hours)
1 quart buttermilk ((either low-fat or full-fat))
1 pound lard
1 stick (4 oz) unsalted butter
1/2 cup country ham pieces or 1 thick slice country ham (cut into 1/2-inch (12-mm) strips (90 g or 3 oz))
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • To prep the brined chicken for frying, drain it and discard the brine. Rinse out the bowl it was brined in. Return the chicken to the bowl and pour the buttermilk over the chicken. Cover and refrigerate for 8 to 12 hours. Place the chicken on a wire rack to drain, discarding the buttermilk.
  • Meanwhile, prepare the fat for frying by putting the lard, butter, and country ham in a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming any foam as needed, until the butter ceases to throw off foam and the country ham is browned.
  • Use a slotted spoon to remove the ham from the fat. Just before frying, increase the temperature to medium-high and heat the fat to 335°F (170°C).
  • Prepare the dredge by blending together the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then gently shake to remove all excess flour.
  • Slip some of the chicken pieces, skin side down, into the heated fat. (Be careful to not crowd the pan. Fry in batches if necessary.) Cook for 10 to 13 minutes on each side, until the chicken is golden brown and cooked through. The exact timing may vary depending on the size of your chicken.
  • Drain thoroughly on a wire rack or on crumpled paper towels. Serve hot, warm, or at room temperature.

Nutrition Facts : ServingSize 1 portion, Calories 623 kcal, Carbohydrate 39 g, Protein 17 g, Fat 44 g, SaturatedFat 15 g, TransFat 4 g, Cholesterol 58 mg, Sodium 856 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 26 g

SOUTHERN PAN-FRIED CHICKEN



Southern Pan-Fried Chicken image

This recipe for Southern pan-fried chicken is from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1/2 cup plus 1 teaspoon coarse salt
1 chicken (3 pounds), cut into 8 pieces
1 quart buttermilk
2 pounds lard
1 cup (2 sticks) unsalted butter
1/2 cup country-ham pieces, or 1 thick slice country ham cut into 1/2-inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large bowl, mix together 1 gallon of water and 1 cup salt; stir until salt is dissolved. Add chicken pieces and let stand, refrigerated, 8 to 12 hours.
  • Drain chicken and rinse out bowl. Return chicken to bowl and pour over buttermilk. Cover bowl and refrigerate 8 to 12 hours. Drain chicken on a wire rack set over a parchment paper-lined baking sheet, discarding buttermilk.
  • Meanwhile, place the lard, butter, and country ham into a large heavy skillet. Cook over low heat, skimming as needed, until butter has stopped foaming and country ham is browned, 30 to 45 minutes. Using a slotted spoon, remove ham and discard. Increase heat to medium-high and heat fat until it reaches 335 degrees on a deep-fry thermometer.
  • In a shallow bowl, mix together flour, cornstarch, remaining 1 teaspoon salt, and pepper. Gently squeeze chicken to remove any excess buttermilk. Dredge chicken pieces thoroughly in the flour mixture, shaking off any excess.
  • Working in batches, gently place chicken pieces in the heated fat. Cook until chicken is golden brown and cooked through, 8 to 10 minutes. Transfer to a wire rack set over a parchment paper-lined baking sheet or crumpled paper towels. Serve fried chicken hot, warm, room temperature, or cold.

CRUNCHY PAN-FRIED CHICKEN



Crunchy Pan-Fried Chicken image

While we'll never turn down a deliciously deep-fried piece of meat, there's something delightful about crunchy, pan-fried chicken, too. Maybe it's the simplicity of it. Maybe it's the undeniable flavor. Either way, in this Crunchy Pan-Fried Chicken recipe, you'll see exactly what we mean.For a crispy, golden exterior, our proven pan-fried chicken uses a mixture of breadcrumbs and cornmeal. After a quick pan-fry, this mix works its magic to create a super crispy crust on the outside with moist, tender meat full of flavor on the inside. This coating combination also works well on pork chops and boned chicken thighs. So, home cooks who master this simple crust can get creative with other dinner dishes, too.With only five ingredients and 10 minutes of actual cooking time, this simple chicken recipe is perfect for hectic weeknights or family Sunday suppers, alike. Now, that's pan-fried chicken at its best.

Provided by Southern Living Editors

Time 20m

Yield Makes 4 servings

Number Of Ingredients 6

1/2 cup self-rising cornmeal mix
1/2 cup seasoned fine dry breadcrumbs
1/2 teaspoon pepper
4 skinned and boned chicken breasts
1 large egg, beaten
1/4 cup vegetable oil

Steps:

  • Combine first 3 ingredients in a shallow dish. Dip chicken in egg, and dredge in cornmeal mixture.
  • Cook chicken in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until done.

SOUTHERN FRIED CHICKEN PARMESAN



Southern Fried Chicken Parmesan image

Look closely and you will see the secret to this gooey chicken Parmesan. Instead of a thin chicken cutlet, we've thrown in a juicy piece of homemade southern fried chicken. This might be the ultimate comfort food.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 12

2 cups buttermilk
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds)
Vegetable oil, for frying
3 cups all-purpose flour
1 teaspoon Italian seasoning
One 32-ounce jar marinara
One 8-ounce piece part-skim mozzarella, sliced into 8 thick slices
2 tablespoons grated Parmesan, plus more for garnish
8 ounces spaghetti
8 fresh basil leaves

Steps:

  • Whisk together the buttermilk, red pepper flakes and 1 tablespoon salt in a large bowl. Add the chicken, cover, and refrigerate for at least 2 hours up to overnight.
  • Preheat the oven to 350 degrees F and line a baking sheet with a cooling rack. Add enough vegetable oil to a large Dutch oven or pot, fitted with a deep fry thermometer, so that it is filled a little less than halfway. Heat over medium heat until 350 degrees F.
  • Meanwhile, bring another large pot of salted water to a boil. Whisk together the flour, Italian seasoning, 2 teaspoons salt and 2 teaspoons pepper in a large bowl.
  • Remove the chicken from the buttermilk, one piece at a time, letting the excess drip off and drop into the flour. Rotate and toss chicken in the flour until completely coated. Add the breaded chicken to the oil in batches of 2 to 3 pieces. Fry until light golden brown on all sides, 3 to 4 minutes per side, then remove to the prepared rack. Repeat with the remaining chicken. Top each piece of chicken with 2 tablespoons of the sauce, a slice of mozzarella and some Parmesan. Bake until the cheese is melted and bubbly and the internal temperature of the chicken is 165 degrees F, about 25 minutes.
  • Meanwhile, add the spaghetti to the boiling water and cook according to the package directions. Heat the marinara in a small saucepan.
  • Pour 1 1/2 cups warm marinara onto the bottom of a serving platter. Transfer the chicken to the platter. Serve with the pasta topped with the remaining sauce, a sprinkle of Parmesan and a basil leaf.

DR. MARTIN LUTHER KING JR.'S FAVORITE SOUTHERN PAN-FRIED CHICKEN



Dr. Martin Luther King Jr.'s Favorite Southern Pan-Fried Chicken image

One of Dr. King's favorite foods - pan-fried chicken - as prepared by Chef Alexander Smalls.

Provided by Alexander Smalls

Categories     Dinner

Time 3h15m

Number Of Ingredients 12

2 (3-pound) chickens, each cut into 8 pieces or 4 each legs, thighs, breasts, wings, rinsed with cool water and pat dry with paper towels
For Marinade
2 cups buttermilk
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 teaspoon sweet paprika
Salt and pepper
For Frying
Peanut, canola, or vegetable oil
3 1/2 cups all-purpose flour
Salt and pepper

Steps:

  • Gather the ingredients. Rinse the chicken pieces under cool water and pat dry.
  • In a large bowl, whisk together the buttermilk, garlic powder, onion powder, cayenne, paprika, salt, and a few grinds of pepper. Add the chicken and toss until coated.
  • Refrigerate, covered, for at least 2 hours, preferably overnight. Fry the chicken:
  • Remove the chicken from the marinade, shaking off any excess. Place on a platter or plate (discard the marinade). Let the chicken come to room temperature. Meanwhile, gather the remaining ingredients.
  • 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 any excess and transfer to another plate or platter.
  • Once the oil has reached the right temperature , working in batches to avoid crowding the skillet, add the chicken and fry, undisturbed, until golden brown, 8 to 10 minutes (smaller pieces may need less time).
  • Turn the pieces and fry, undisturbed, until golden brown and an instant-read thermometer registers 165 F, 5 to 6 minutes more (larger pieces may need more time). Adjust the heat to maintain the oil temperature, if necessary.
  • Drain on a crumpled brown paper bags, paper towels, or a rack set over a rimmed baking sheet. Sprinkle lightly with salt as chicken drains. Serve immediately.

Nutrition Facts : Calories 1150 kcal, Carbohydrate 35 g, Cholesterol 302 mg, Fiber 2 g, Protein 99 g, SaturatedFat 16 g, Sodium 1125 mg, Sugar 3 g, Fat 65 g, UnsaturatedFat 0 g

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

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

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

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

SOUTHERN-STYLE OVEN-FRIED CHICKEN



Southern-Style Oven-Fried Chicken image

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

2 cups crushed Ritz crackers (about 50)
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon rubbed sage
2 large eggs
1 broiler/fryer chicken (3 to 4 pounds), cut up

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.

BEST SOUTHERN FRIED CHICKEN



Best Southern Fried Chicken image

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

2 eggs
2 tablespoons milk
1-1/4 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon paprika
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
1 cup canola oil
MILK GRAVY:
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup water
1/8 teaspoon browning sauce, optional
Fresh oregano, optional

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.

SOUTHERN PAN-FRIED CHICKEN



Southern Pan-Fried Chicken image

In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That's a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham. This is a time commitment, but the result - cooked in a cast-iron pan - is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china. Even better? It's just as good cold as it is hot.

Provided by Kim Severson

Categories     main course

Time P1DT1h15m

Yield 4 to 6 servings.

Number Of Ingredients 10

1 3-pound chicken, cut into 8 pieces
1/4 cup kosher salt
4 cups buttermilk
1 pound lard
8 tablespoons unsalted butter
1/2 cup country ham pieces or 1 thick slice country ham cut into 1/2-inch strips
1 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
  • In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
  • About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
  • In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 1071, UnsaturatedFat 48 grams, Carbohydrate 26 grams, Fat 89 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 35 grams, Sodium 1141 milligrams, Sugar 8 grams, TransFat 1 gram

SOUTHERN LIVING'S BEST FRIED CHICKEN



Southern Living's Best Fried Chicken image

Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.

Provided by Julia Moskin

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 tablespoon plus 1 teaspoon salt
1 chicken with skin, about 2 1/2 pounds, cut up into 8 pieces (see note)
1 teaspoon black pepper
1 cup all-purpose flour
2 cups vegetable oil, like grapeseed, peanut or canola (do not use olive oil)
1/4 cup bacon drippings (or use more oil)

Steps:

  • Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
  • Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
  • In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
  • Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
  • Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
  • Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams

SOUTHERN PAN FRIED CHICKEN



Southern Pan Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 1h14m

Yield 6 servings

Number Of Ingredients 12

3 pounds bone-in chicken, cut into pieces
2 quarts cold water
1/2 cup kosher salt
1 quart buttermilk
1 1/2 cups all-purpose flour
1 1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground pepper
1/4 cup cornstarch
2 tablespoons potato flour
1 pound lard
1/4 pound unsalted butter
1/4 pound bacon or smoked pork shoulder

Steps:

  • Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
  • Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
  • Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
  • Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.

SOUTHERN FRIED CHICKEN WITH PEPPERED PAN GRAVY



Southern Fried Chicken With Peppered Pan Gravy image

Fried chicken with pan gravy--nothing could be finer. Serve with Southern green beans, corn on the cob and sweat tea and you are in comfort heaven!

Provided by Shabby Sign Shoppe

Categories     Chicken Breast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs boneless skinless chicken breasts (cut into large chunks or at least fileted one time)
2 large eggs
2 cups skim milk
4 cups flour
5 tablespoons black pepper
4 cups Crisco shortening, melted
1/4 cup salt
2 teaspoons accent flavor enhancer

Steps:

  • Remove chicken from fridge 1/2 hour to coax to room temperature.
  • Beat eggs with milk in large shallow dish.
  • Mix flour, pepper, salt and accent in another shallow dish.
  • Meanwhile melt shortening in a large skillet (deep sided). Pan should be at least 1 inch deep with shortening. If necessary add more as cooking goes to ensure this depth is maintained.
  • Dip each chicken piece in the egg mixture covering both sides. Then coat in flour mixture.
  • Repeat process one time.
  • Turn up heat and heat the shortening until hot (a piece of bread dropped in the pan will sizzle).
  • Place chicken in hot fat, do not overcrowd.
  • Fry chicken over medium-high until browned and juices run clear. Time will depend on how large the pieces.
  • Drain chicken on a stack of paper towels.
  • Chicken may be kept warm in a 250 degree oven on a baking pan.
  • For the Peppered Gravy:.
  • Empty fat from pan, but leave the browned flour in the pan.
  • Heat the pan over low heat until the browned flour begins to simmer.
  • Stir in 4 Tablespoons flour.
  • Whisk constantly over low heat for 5 minutes or so. Or until the flour browns more and combines with the drippings to form a thick paste.
  • Pour in 3 cups hot milk (heat in microwave 5 minutes).
  • Add salt and pepper to taste (you can't add too much pepper to this!).
  • Simmer gravy for 7-8 minutes adding more milk if necessary. To achieve a heavy-creamish consistency.
  • Season to taste, making sure there really is enough pepper.
  • Place warmed chicken in a a nice dish, pour gravy over chicken and serve immediately.
  • Serve with green beans, corn on the cob and sweet tea.

Nutrition Facts : Calories 1916.1, Fat 143.3, SaturatedFat 36, Cholesterol 247.7, Sodium 4988, Carbohydrate 71.7, Fiber 3.7, Sugar 0.4, Protein 84.4

PAT'S SOUTHERN FRIED CHICKEN



Pat's Southern Fried Chicken image

This is a "no-fail" recipe for people who have trouble making good fried chicken. It averts the problem of the coating falling off, it's very tender, and it's big on flavor. There are three "tricks" here that make this recipe so successful: "dusting" the chicken ahead of time, using Crisco, and not "crowding" the chicken in the skillet. If there are certain herbs or spices that suit you better than the ones listed, go ahead and make changes but remember that not all of it gets on the chicken as you dredge it so you'll usually add more (about twice as much) than if you were putting it directly on the chicken as it cooks. Good luck and good eats!

Provided by Bone Man

Categories     Whole Chicken

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 12

1 large frying chicken
1 cup flour (for dusting)
1 cup buttermilk
2 large eggs
1 teaspoon baking soda
2 cups flour (for dredging)
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon dried oregano (optional)
1 teaspoon Old Bay Seasoning
Crisco shortening (3 cups for frying)

Steps:

  • Cut up the chicken, setting aside the back, neck, and organ meat to make stock for other recipes. Cut the last joint off the wing tips too and add to chicken parts for stock. (Obviously, you can buy a whole fryer already cut up if you wish. You can trim excessive skin and some fat but leave the main part of the skin on each piece of chicken!
  • Carefully dry each piece of chicken with a paper towel. Pour 1 cup of flour into a paper bag and dust each piece of chicken, one at a time, by shaking it in the bag. Set all this chicken aside on a tray and let it sit until the "whiteness" fades (about 30 minutes).
  • Beat the eggs with a fork or whisk in a wide shallow bowl. Add the buttermilk to the eggs and beat for another few seconds and set aside.
  • On a large platter or plate, mix together the two cups of flour, baking soda, pepper, salt, basil, Old Bay and oregano; set aside.
  • Preheat the oven to 375°F.
  • On the stovetop, in a large skillet, heat the Crisco until it is very hot, about 375° (Your chicken should really crackle and sizzle when it goes into the oil -- if not, then the oil is too cold!).
  • "Drench" each piece of chicken in the buttermilk/egg mix, allow it to mostly drip off, and then "dredge" it in the flour mix until it is evenly coated. As each piece is coated, place it into the hot oil. DO NOT CROWD THE CHICKEN! You may have to make two or three batches, depending upon your skillet size, so don't drench and dredge until you are ready to fry each piece.
  • Fry the chicken to a golden brown on each side, turning it once. As the chicken comes out of the skillet, place each piece on a baking sheet (make sure that it has sides -- some grease will drain off the chicken as it bakes).
  • When all the chicken has been fried up and placed on the baking sheet, place it into the pre-heated 375° oven UNCOVERED for 40 minutes.
  • After the chicken comes out of the oven, allow it to "rest" for 10-15 minutes and then serve.

Nutrition Facts : Calories 543.9, Fat 5.3, SaturatedFat 1.7, Cholesterol 144.3, Sodium 2881.1, Carbohydrate 101.4, Fiber 4.2, Sugar 4.5, Protein 20.1

CLASSIC SOUTHERN FRIED CHICKEN



Classic Southern Fried Chicken image

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

4 pounds bone-in chicken drumsticks and thighs, with skin
4 cups buttermilk
2 tablespoons hot pepper sauce (such as Crystal ®)
1 tablespoon kosher salt
3 teaspoons ground black pepper, divided
3 cups all-purpose flour
2 teaspoons kosher salt
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground paprika
½ teaspoon cayenne pepper
1 quart vegetable oil for frying, or as needed

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

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TRADITIONAL SOUTHERN FRIED CHICKEN | I HEART RECIPES
traditional-southern-fried-chicken-i-heart image
2014-05-13 Rub the seasoning all over the chicken, the set it aside. In a large bowl add the flour and remaining seasonings. Mix well. Coat the chicken with the seasoned flour 2 times. Heat the oil to 360, and deep fry the chicken for …
From iheartrecipes.com


GRANDMA'S SOUTHERN FRIED CHICKEN | VINTAGE COOKING
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Cut the chicken pieces apart if necessary. Place the chicken pieces in a 9" x 13" glass baking dish. In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
From vintagecooking.com


10 BEST SOUTHERN FRIED BONELESS CHICKEN BREAST …
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2022-05-24 pickled vegetables, PERDUE® Encrusted Southern Style Fried Breaded Chicken Breast Fillets and 4 more Easy Chicken Mulligan KitchenAid dry white wine, medium carrots, pepper, chopped onion, celery and 10 more
From yummly.com


TRADITIONAL SOUTHERN FRIED CHICKEN | I HEART RECIPES
traditional-southern-fried-chicken-i-heart image
2017-03-14 Instructions. Make sure that the chicken is nice and clean. Combine 8 cups cold water, 2 tbsp salt, and 4 tbsp sugar. Stir until the salt and sugar dissolve. Pour the brine ( sugar/salt/water) into the bowl or container with the …
From iheartrecipes.com


SOUTHERN-STYLE FRIED CHICKEN RECIPE | ALTON BROWN
Drain chicken in a colander. Combine the salt, paprika, garlic powder, and cayenne pepper in a shaker or small bowl. Liberally season the chicken with the spice mixture. Put the flour in a bag or container with a lid and dredge the chicken in the flour. Shake off the excess and set aside for 2 minutes before frying.
From altonbrown.com


SOUTHERN FRIED CHICKEN RECIPE (FUSS-FREE)
Place in the oven and preheat to 450. It is very important that your skillet be in your oven while it preheats. oil for frying. In a shallow dish, stir together flour and seasonings (either ranch dressing mix, salt and pepper, or seasonings of your choice). 2 cups all-purpose flour*, 1-2 packages ranch dressing mix*.
From southernplate.com


SOUTHERN PAN-FRIED CHICKEN - PLAIN.RECIPES
Ingredients. 1 3-pound chicken, cut into 8 pieces; 1/4 cup kosher salt; 4 cups buttermilk; 1 pound lard; 8 tablespoons unsalted butter; 1/2 cup country ham pieces or 1 thick slice country ham cut into 1/2-inch strips
From plain.recipes


SOUTHERN FRIED CHICKEN RECIPE | MYRECIPES
Drain oil from skillet, reserving 3 tablespoons pan drippings in skillet. Add reserved flour to pan drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk to mixture in skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with chicken and hot cooked rice.
From myrecipes.com


REAL SIMPLE SOUTHERN FRIED CHICKEN RECIPE - LANA’S COOKING
2021-03-05 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 …
From lanascooking.com


SOUTHERN PAN FRIED CHICKEN | LOUISIANA KITCHEN & CULTURE
Prepare the fat for frying by putting the lard, butter, and coutry ham into a heavy skillet. Cook over low heat for 30-45 minutes, skimming as needed until the butter ceases to throw off foam and the contry ham is browned. Use a slotted spoon to remove the ham carefully from the fat. Increase the temperature of the fat to 355˚F.
From louisiana.kitchenandculture.com


THE BEST SOUTHERN FRIED CHICKEN (+VIDEO) - THE COUNTRY COOK
2021-02-17 Set aside. Fill up a deep fryer (deep cast iron skillet or dutch oven) with peanut oil (or neutral frying oil of your choice) and preheat to 350°F. Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess.
From thecountrycook.net


TRADITIONAL SOUTHERN FRIED CHICKEN RECIPE
2020-04-30 Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside. Prepare the wet dredge mixture by whisking together the egg with a cup of buttermilk in a large bowl; set aside. Remove the chicken pieces from the marinade and place on a paper towel lined sheet pan.
From juliassimplysouthern.com


SOUTHERN FRIED CHICKEN - CHEEKYKITCHEN
2022-01-20 In a medium bowl, combine the flour, salt, pepper, garlic powder and paprika, mixing well. Step 2. Whisk the egg and buttermilk in a second, shallow bowl to combine. Step 3. Dip each piece of chicken in the buttermilk and egg mixture, coating completely. Step 4.
From cheekykitchen.com


SOUTHERN PAN FRIED CHICKEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SOUTHERN FRIED CHICKEN - HOUSE OF NASH EATS
2020-08-10 Cover the chicken with a damp paper towels, a clean dishcloth, or a piece of wax paper. Let sit for at least 15-20 minutes until the flour has absorbed the moisture from the buttermilk and has a tacky, paste-like consistency. Fill a large dutch oven or cast iron skillet with at least 1-2 inches of oil.
From houseofnasheats.com


BLACK FOLKS SOUL FOOD SOUTHERN FRIED CHICKEN RECIPE
Sprinkle the chicken pieces with salt and pepper. The chicken will go through a 3-step process from here. First, place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly. Second, shake off the excess flour and dip the chicken into the buttermilk mixture.
From thesoulfoodpot.com


SOUTHERN FRIED CHICKEN - THIS SILLY GIRL'S KITCHEN
2022-04-13 DO NOT OVERFILL YOUR PAN. In a large bowl, whisk together the eggs, water, and buffalo sauce. Set aside. Season chicken on all sides with salt, 5 cracks of pepper, garlic, and onion powders. Set aside. In a large bowl, mix the flour and remaining pepper together.
From thissillygirlskitchen.com


SOUTHERN FRIED CHICKEN - CURTIS STONE
To marinate the chicken: 1. Massage 1 1/2 teaspoons of the salt into the chicken pieces. 2. Combine the chicken pieces and buttermilk in a large bowl or large shallow dish, and turn the chicken pieces to ensure they are completely coated with the buttermilk. Cover with plastic and refrigerate for at least 2 hours and up to 1 day.
From curtisstone.com


PAN FRIED MAYO CHICKEN - THERESCIPES.INFO
10 Best Mayonnaise Fried Chicken Recipes - Yummly new www.yummly.com. chicken legs, oil, flour, black pepper, milk, egg, chicken thighs and 1 more Crispy Fried Chicken Binky's Culinary Carnival onion powder, black pepper, ketchup, chile powder, oil, pepper and 15 more
From therecipes.info


OUR BEST-EVER SOUTHERN FRIED CHICKEN RECIPES | SOUTHERN LIVING
2021-12-21 Recipe: Mama's Fried Chicken. Our most shared fried chicken recipe of all time, this Southern classic is perfectly crispy on the outside and juicy on the inside. This recipe will take you back to the days when your mother used to fry her famous chicken. Soak your chicken in buttermilk at least two hours before frying.
From southernliving.com


FRIED OKRA BATTER RECIPES SOUTHERN : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PERFECT SOUTHERN FRIED CHICKEN (WITH VIDEO) - HOW TO FEED A LOON
2019-03-05 Instructions. Place the chicken pieces in a mixing bowl and sprinkle on: 2 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne, 1 tsp garlic powder, and hot sauce. Toss to coat evenly. Cover with plastic wrap, place in the refrigerator, and marinate for at least one hour, or up to 24 hours (the longer the better!)
From howtofeedaloon.com


SOUTHERN FRIED CHICKEN WITH SMOKY COLLARD GREENS | RECIPE
2022-05-05 2 extra-large bunches of collard greens, stemmed and sliced crosswise into ¼-inch strips. 1 whole smoked turkey wing, separated at the joints. ½ cup chicken bouillon powder. ½ cup garlic powder. ¼ cup onion powder. ¼ cup sugar. ¼ cup sea salt. 3 tablespoons black pepper. 2 tablespoons white pepper.
From rachaelrayshow.com


SOUTHERN FRIED CHICKEN - TASTE OF SOUTHERN
2014-01-27 Carefully turn chicken over, cover the pan and let the chicken cook 7 minutes. Remove cover and let chicken cook until done. 165F degrees internally. Remove chicken from skillet and place on wire rack or brown paper bag to cool. Let …
From tasteofsouthern.com


CLASSIC SOUTHERN FRIED CHICKEN RECIPE - THE SPRUCE EATS
2021-07-23 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 …
From thespruceeats.com


SOUTHERN PAN FRIED CHICKEN - RECIPES - PAGE 2 | COOKS.COM
Wash chicken and pat dry. Mix flour, ... once. Remove from pan; drain on paper towels. ... salt and 1/8 teaspoon pepper.Yield: 4 to 6 servings.
From cooks.com


SOUTHERN FRIED CHICKEN RECIPE | BON APPéTIT
2002-02-28 Preheat oven to 400°F. Mix flour, salt, black pepper, chili powder, paprika, dried mustard and dried thyme in medium bowl to blend. Whisk eggs in another medium bowl to blend.
From bonappetit.com


SOUTHERN FRIED CHICKEN TENDERS RECIPE - SAPNAFASHIONS.CO.UK
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From sapnafashions.co.uk


SOUTHERN FRIED CHICKEN - SIMPLE, OLD-FASHIONED RECIPE
2020-06-23 Step 1. Prepare chicken. Salt and pepper all the chicken. Next, season your flour with a little salt and pepper and then dredge the chicken pieces. Place them on a rack on a baking sheet. Step 2. Prepare skillet. Add oil to the skillet to reach about ⅓ up the side.
From southernfoodandfun.com


SOUTHERN PAN-FRIED CHICKEN RECIPE | RECIPE | RECIPES, PAN FRIED …
Sep 16, 2014 - In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham This is a time commitment, but the … Sep 16, 2014 - In this recipe, Edna Lewis and Scott ...
From pinterest.ca


SOUTHERN FRIED CHICKEN RECIPE - PAULA DEEN
Do not fill the pot more than 1/2 full with oil. In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil ...
From pauladeen.com


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