Looking for a great Fried Chicken recipe?!
Answers: Am doing a soul food dinner with some friends and am looking for a knock 'em dead fried chicken recipe. Anyone have a good one to share?
This is supposed to be the Best Fried Chicken recipe in Alabama... A REAL authentic southern recipe from The Gift of Southern Cooking.
Ingredients
1/2 cup kosher salt (do not use table salt for brining)
2 quarts cold water
1 three-pound chicken, cut into 8 pieces
1 quart buttermilk
1 pound lard
1/2 cup (1 stick) 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 teaspoon salt
1/2 teaspoon freshly ground black pepper
Procedures
1. To make the brine: Stir kosher salt into cold water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate 8 to 12 hours.
2. Drain the brined chicken and rinse out the bowl it was brined in. Return chicken to the bowl, and pour the buttermilk over. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk.
3. Meanwhile, prepare the fat for frying by putting the lard, butter and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat.
4. Just before frying, increase the temperature to medium-high and heat the fat to 335 degrees. 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 pat well to remove all excess flour.
5. Using tongs, slip some of the chicken pieces, skin side down, into the heated fat. (Do not overcrowd the pan or the cooking fat will cool. Fry in batches, if necessary.) Regulate the fat so it just bubbles, and cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels, and serve.
Fried chicken is delicious eaten hot, warm, at room temperature or cold.
lokk up the site www.allrecipes.com
I am from Texas and we only cook ours in dipped in Buttermilk and a few sauces to give it more of a kick.
INGREDIENTS
3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
2 eggs
4 cups buttermilk
1 cup barbecue sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 whole chicken, cut into pieces
2 cups oil for frying
DIRECTIONS
In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbecue sauce, Worcestershire sauce, and steak sauce.
Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
Go to Allrecipes.com. There is one recipe called double dipped chicken. You sopak the chicken in buttermilk and then dip it flour and then dip it in egg and then roll it in seasoned bread crumbs . It's quite tasty. The site also has reviewers comments and suggestions on how they tweeked the recipe. Also there are recipes for sides and desserts. Maybe some fried greens and some pecan pie!!!!!!!!!!!
My Texas mom soaked the chicken in buttermilk for about three hours.
Then put some seasoned flour in a cooking bag ( garlic, cayenne pepper, salt, lemon pepper)
Drain the buttermilk. Dip chicken pieces in egg wash ( eggs plus some water ).
Then place chicken is cooking bag. Coat chicken pieces. Shake off excess flour.
Fry in hot Crisco in deep frying pan. Turn chicken once.. do not crowd in pan. As you remove pieces, place them in a warm oven while you fry the remaining pieces.
Don't burn yourself. Hot oil pops!!
This is just as good cold the next day.
This is not only a great recipe, it's a healthy one!
Per person, you will require:
1 chicken breast fillet (skinned)
3oz (75g) of basmati rice
1 small tomato (quartered)
1 tbsp of plain flour
1/2 tsp of chilli powder (or more if you like it hot!)
1 clove of garlic (crushed)
2 tsp of roughly chopped coriander (cilantro, in the USA)
Olive oil
Salt
The rice you buy will have cooking instructions on the packet so decide when to put it on in relation to the chicken - which takes about twenty minutes - accordingly.
Combine the flour, chilli powder and a pinch of salt on a flat plate and pat the chicken in it to coat it well. Add a splash of olive oil to a non-stick frying pan and bring it up to a medium heat. Fry the chicken for about ten minutes each side, depending on the thickness of the fillet, but always remember that chicken must be cooked thoroughly before being eaten. To check whether it is fully cooked, stick a skewer or even a fork in to it and ensure the juices run clear.
When the rice is cooked, drain it well and combine it in a bowl with the garlic, coriander (cilantro) and a pinch of salt. Plate the rice, put the chicken on top and garnish with the tomato.
You can see a photograph on the site below.
Servings: Makes 4 to 6 servings
1 (2 1/2-pound) fryer, cut up
Salt and pepper
2 tablespoons evaporated milk
2 tablespoons water
All-purpose flour
Vegetable oil
Sprinkle the fryer with salt and pepper. Pour the milk and water over the fryer and marinate for about 10 minutes. Dip in a bowl of all-purpose flour. Shake off the excess flour. Heat oil to 300° and deep-fry (or heat oil to medium and panfry) the chicken. Make sure the chicken is covered with oil at all times. Fry until golden brown.
Note: This recipe can be used for pork chops.
Nashville: Try the "fried" chicken, y'all. Southern hospitality wouldn't be quite so hospitable without corn bread, collard greens, and, of course, fried chicken. If you haven't already guessed that grease is what's so "finger-lickin' good," we'll let you in on a secret: You can spend nearly half a day's calories on one thigh of this Southern-fried favorite. So make our baked version instead.
Servings: Makes 6 servings.
3 cups Italian-style breadcrumbs
2 tbsp paprika
2 tbsp garlic salt
1 tbsp ground red pepper
2 cups 1.5 percent buttermilk
12 chicken pieces (6 breast halves, 6 thighs), skinless
Butter-flavored cooking spray PreparationPreheat oven to 400°F. In a shallow bowl, combine breadcrumbs, paprika, garlic salt, and red pepper. Pour buttermilk into a separate shallow bowl. Dip chicken in buttermilk, then dredge in breadcrumb mixture. Place chicken, meaty side up, in a large baking pan. Generously coat chicken pieces with cooking spray. Bake for 40 minutes or until done. Check internal cooking temperature of chicken with a meat thermometer until breasts reach 170°F and thighs reach 180°F.
this is what I use it is easy and you can make it healthy if you want to
my basic breading if you do it in this order the crumbs will not fall off
take the chicken and rince well under cold water let drain. you can either leave the skin on or use the skinless boneless kind this works out well for wings as well. you can cut skinless boneless chicken breast into stripes for the best chicken fingers. bake it or fry it /it does not matter.
in a large plate pour some flour in it
add salt and pepper
for those people who like plain chicken that is all you have to add
if you like it hot add cheyenne pepper
you can add garlic powder and onion powder or what ever spices you like.
crack an egg in a bowel and add a tbls of milk
for those people who can not have egg just add milk
if you want it lower in fat just use skim milk or egg whites
in a different plate add bread crumbs again a bit of salt and pepper or what ever spices you would like to use.
I find it best to have one hand for dry and one hand for wet.
dip the chicken in the flour making sure it is covered
shake off the excess flour
next dip in the egg or milk mixture making sure it is covered
let it drip off the excess liquid
toss in the bread crumbs
put it on a plate covered in waxed paper
you can either fry this in canola oil or
bake it at 350 in the oven you will get the crispiest chicken without all of the fat.
and if you want it to be healthier you can use whole grain bread crumbs.
this breading works well for fish as well just change the spices that you add to the flour and bread crumbs.
TV Dinner Fried Chicken
Chicken, cut into 8 pieces
1 1/2 cups buttermilk
1 cup flour
1 cup cornflakes, crumbled
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
Vegetable oil as needed
Soak chicken pieces in buttermilk 2 to 3 hours, refrigerated.
In large bowl, combine dry ingredients.
Remove 1 piece of chicken from buttermilk, allowing excess to drip off. Coat with dry mixture; set aside. Repeat with all pieces.
In deep skillet, heat 3/4-inch-deep oil to 350 degrees F.
Fry 2 to 3 chicken pieces at a time, 10 to 15 minutes, turning to ensure even cooking. Drain on paper towels.
Here is the one I use. Quick and easy.
Southern-Fried Chicken
1 3 lb chicken, cut up
1/3 cup buttermilk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard (must use for the right flavor)
1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.
2. In a large deep cast iron frying pan, melt lard over medium-high heat to 375 degrees. I use the splatter test, put a little water on your fingers and flip it into the grease, when it splatters the heat is right. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels
If you would put the fork down for just 5 seconds you could go on the internet and find one. What the hell is soul food?