Sundayfriedchicken Recipes

SUNDAY CHICKEN

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

CONTEST-WINNING SUNDAY FRIED CHICKEN

Steps:

• In a small bowl, combine the first 11 ingredients. Place about 1 cup flour mixture in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag and shake to coat. Store remaining mixture in an airtight container and save for another use., In a large skillet, brown chicken on medium-high heat in 1/2 in. of oil on all sides; remove to a large shallow baking pan., Bake, uncovered, at 350° for 45-60 minutes or until chicken juices run clear.

SUNDAY FRIED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. In a shallow bowl, whisk eggs and milk. Dip chicken in egg mixture and shake off excess. Add a few chicken pieces at a time to the bag; seal and shake to coat. , In an electric skillet, heat 1/4 in. of oil to 375°. Fry chicken, a few pieces at a time, for 6-10 minutes on each side or until chicken juices run clear. Drain on paper towels.

SUNDAY FRIED CHICKEN

Steps:

• Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. On medium-high, heat 1/2 inches of oil in a large skillet. Brown chicken on all sides; remove to a large shallow baking pan. Bake, uncovered, at 350° for 45-60 minutes or until done. Recipe makes enough coating for three chickens. Store unused mixture in an airtight container.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry.
• In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp.

BEST SOUTHERN FRIED CHICKEN

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.

SUNDAY CHICKEN

Steps:

• Preheat oven to 400 degrees.
• In a covered baking dish, combine all ingredients except for chicken. Stir well.
• Place chicken in dish. Spoon some of the soup mixture over chicken breasts. Cover.
• Bake on 400 degrees for about 45 minutes or until tender.

SOUTHERN SUNDAY CHICKEN

Steps:

• In a large resealable bag, combine the first seven ingredients. Cut chicken pieces into thirds; place in the bag and shake to coat. , In a large nonstick skillet, brown chicken in butter on all sides; remove and keep warm. Add the onion, celery and mushrooms; cook until tender. , Return chicken to the pan; add broth. Cover and simmer for 15 minutes. In a small bowl, whisk flour and milk until smooth. Add to pan; cook and stir for 2 minutes or until thickened and bubbly. Serve with noodles.

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.

SUNDAY FRIED CHICKEN

Steps:

• Combine dry ingredients in a plastic bag. In a bowl, lightly beat eggs and milk. Dip chicken pieces in egg mixture and shake off excess. Shake a few chicken pieces in the bag at a time, coating well. In an electric skillet, heat 1/4 in. of oil to 350° brown chicken on all sides. Reduce heat to 275° and continue cooking for 30 minutes.© Copyright Reiman Publications, 1993-1997

GRANNY FOSTER'S SUNDAY FRIED CHICKEN

Steps:

• Place chicken in a large bowl and cover with cold water. Add 2 tablespoons salt, the sugar, vinegar, and bay leaves and stir until salt and sugar dissolve. Cover and refrigerate overnight.
• Place buttermilk in a large, shallow bowl. Lift chicken from brine and transfer to buttermilk. In another large, shallow bowl or zip-top bag, stir or shake together flour, 1 tablespoon salt, 1/2 teaspoon pepper, and pinch of cayenne to combine.
• Line a platter with a brown paper bag and place near stove. In a large cast-iron skillet, heat shortening over medium-high until a deep-fry thermometer reads 350 degrees to 375 degrees (a small cube of bread should brown in less than 1 minute). Oil should be deep enough to come halfway up sides of chicken; the level will rise slightly when chicken is added. Beginning with larger pieces, lift chicken from buttermilk, letting excess drip off, and dredge or shake in flour mixture until evenly coated. Shake off excess.
• Working in batches, add chicken, skin side down, to pan (do not crowd pan); reduce heat to medium. Fry until golden brown on both sides and juices run clear when thigh is pierced with a knife (an instant-read thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 10 to 12 minutes per side.
• Transfer chicken to platter to drain. Season with salt and pepper and let sit 10 minutes. Serve warm or at room temperature.

SOUTHERN LIVING'S BEST FRIED CHICKEN

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.

SUPER SUNDAY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut chicken fillets into bite size pieces (or leave whole, if desired). Place chicken in a 9 x 13 inch pan, and put cheese slices on top. Spread mushroom soup over all.
• Mix stuffing according to package directions, and place on top of chicken dish.
• Bake uncovered for 1 hour at 350 degrees F (175 degrees C).