KFC and All Fried Chicken

Southern Fried Chicken Recipe
Probably the number one main course served in the South, Southern Fried Chicken is a mainstay of Southern Cooking. Here is an authentic Southern recipe that is easy to make.

Fried Chicken Ingredients
Fresh, cut-up chicken
2 cups flour
1 tablespoon salt
1/2 tablespoon black pepper
1 whole egg
3/4 cup milk
Cooking oil as required

Fried Chicken Directions
1. Using a large frying pan (cast iron works best), fill with enough cooking oil to cover at least half the thickness of the chicken (about 3 inches oil depth in the pan minimum).
2. Place frying pan on stove top burner on medium-high heat
3. In a medium size mixing bowl, combine egg and milk, mix well
4. On a large plate, combine flour, salt, pepper, mix well
5. Wash chicken parts, pat dry.
6. Dip each chicken part in the egg-milk wash, then roll in flour mix to coat on all sides
7. Check oil temperature (place handle of wooden spoon in oil. You should get bubbles rising around the handle immediately.)
8. Place chicken parts in frying pan (should not be touching each other)
9. Fry chicken on first side 1 minute then turn to other side for 1 minute
10. REDUCE HEAT TO MEDIUM
11. Continue to fry on each side until golden brown
Should take about 5-7 minutes first side and 4-5 minutes other side

Tip: Even though you have a golden brown crust on the outside, the inside of the thicker pieces may not be fully cooked, especially if you are using frozen chicken which you defrosted. When you have a golden crust, cut deep into one of the thickest pieces with a sharp knife and observe for any pink coloring. If pink (or red) continue cooking (reduce heat slightly). There should be no pink!

Tip 2: Be sure the oil is hot before placing chicken in the pan. The first few minutes of frying is what seals in the flavor and gives a good crust. If the oil is not hot you will not accomplish either. Use the wooden handle test in step 7 to make sure oil is hot enough before adding chicken.

Refrigerate leftovers for up to 2 days. Although it will lose it’s crunchiness, cold fried chicken is very tasty the next day. I would not re-heat it. I like it served cold the next day.
Awesome! It’s great!!

I season the chicken with salt, pepper, garlic, and onion powders. Then place in a large bowl and pour over some buttermilk. Let it soak in the fridge for at least a couple of hours. Dredge in seasoned flour, dip back in the buttermilk and dredge in the flour again. I fry in a deep cast iron skillet until deep brown.
As an extra kick, I mix equal amounts of honey and hot sauce to drizzle over the chicken after it’s fried.

Soak the chicken pieces in buttermilk for an hour to get the flavor in deep, then dredge in a mixture of flour, pepper, paprika, sage and thyme. Double dunk it in a fresh pan of buttermilk and back into the flour for extra crispy!

I love this recipe. I made it yesterday and it was AWESOME!!!!
Southern Fried Chicken Recipe
Ingredients

3 lb’s of chicken (legs, thighs, breasts, etc)
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
Method

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)

2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.

4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

serving size:6
INGREDIENTS (Nutrition)
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

DIRECTIONS
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

My Mother washed the chicken pieces and dried them, dipped them in a mixture of flour, salt and pepper, and fried them in Crisco. That’s all. I’ve tried a lot of different breadings and spice combinations, and this is still the best.

This is from Paula Deen It’s GREAT!

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Southern Fried Chicken:

4 eggs

1/3 cup water

1 cup hot red pepper sauce

2 cups self-rising flour

1 teaspoon pepper

House Seasoning

2 1/2-pound chicken, cut into pieces

Oil, for frying, preferably peanut oil

To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Real Southern Fried Chicken

2-3 lbs frying chickens, cut up
2 cups buttermilk
1 cup all-purpose flour
2 teaspoons salt (or to taste)
1 teaspoon black pepper, Freshly ground (or to taste)
1 teaspoon paprika
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
vegetable oil (for frying)

Wash chicken pieces thoroughly and pat dry. Place chicken in a long, shallow glass baking dish. Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice.

In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika and optional garlic and onion powders.

Drain the chicken well; place two or three pieces of chicken in the bag at a time and shake well to coat evenly. Repeat until all of the chicken pieces have been coated with seasoned flour mixture.

In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking. Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.

When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.

Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy. Serve at once. Serves 4.