Traditional Southern Fried Chicken Recipe 465

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• 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 chicken.
• Make sure that the chicken is covered with the brine.
• Cover the bowl/container, then place in the refrigerator overnight
• Drain the brine from the bowl, but do not rinse the chicken.
• Place the chicken in a large bowl, then pour the hot sauce all over the chicken.
• Next, combine the all purpose flour, cornstarch, and all of the seasonings
• Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
• Shake the bag, until the chicken is well coated with flour.
• Remove the chicken from the bag, and shake off any excess flour.
• Let the chicken sit for about 15 minutes before frying to ensure that the flour sticks.
• Now pour the oil into a large skillet, and let it heat until it reaches 350-375 F.
• Carefully add in the chicken, and fry until it's completely cooked throughout, and golden brown.
• Place the chicken on a paper towel lined plate.
• Serve and enjoy!

TRADITIONAL SOUTHERN FRIED CHICKEN RECIPE TRIED AND TRUE

Steps:

• Combine the Marinade: In a large mixing bowl, combine two cups of buttermilk with 2 teaspoons of hot sauce; add the chicken pieces and make sure they're all coated well. Cover and refrigerate at least 4 hours to overnight.
• Add peanut oil to a cast iron skillet and heat over medium low.
• 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. Use a paper towel to gently dry the chicken pieces slightly.
• Dredge each chicken pieces in the dry dredge mixture, then wet, then dry; shake off excess. Place dredged chicken pieces on a foil lined sheet pan. Repeat until all pieces are done.
• Cooking in batches; begin by adding the chicken legs, thighs and wings to the hot oil making sure not to over crowd the skillet.
• Use tongs to turn every 5 minutes, fry the chicken until crispy and golden brown (12-15 minutes).
• Transfer the cooked chicken pieces to a paper towel lined sheet pan with a cooling rack placed on top to drain excess cooking oil.
• Continue with frying the remaining breast pieces, turning as needed (15-18 minutes) until crispy and golden brown.
• Transfer the breasts to the lined sheet pan when done.
• Serve after chicken has cooled 10 minutes.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Marinate chicken in vinegar for a minimum of 1 hours -- overnight is better.
• Mix flour, spices, and baking powder.
• Heat oil to 350 degrees Fahrenheit.
• Coat chicken in flour mixture.
• Brown on both sides; cover.
• Fry 15 minutes one side.
• Fry 15 minutes other side.
• Take off lid.
• Fry 5 minutes extra to crisp.
• Thanks for keeping the southern tradition alive.

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.