KFC and All Fried Chicken

Sassy Fried Chicken

4 chicken ****** halves
2 tablespoons honey
1 tablespoon fresh lime juice
1 teaspoon finely grated lime peel
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
dash cinnamon or allspice
2 cups fine dry bread crumbs
1/4 cup chopped cilantro
2 teaspoons vegetable oil

If desired, remove skin from chicken.
Combine honey, lime juice, peel, salt, chili powder, cumin, pepper, and cinnamon or allspice in a large shallow bowl.
In a large bowl combine the bread crumbs, chopped cilantro, and vegetable oil.

Dip chicken in honey mixture, turning to coat well. Add coated chicken to the bread crumb mixture, patting on crumbs. Transfer to a foil-lined baking pan. Bake at 425° for about 30 minutes, or until chicken is browned and juices run clear.
Serves 4.

Buttermilk Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons chilled vegetable shortening
1 cup buttermilk
Preparation:
Preheat oven to 425F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Cut shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
Add buttermilk, tossing with a fork, until dough holds together.

Turn dough onto a floured surface and form into a disk. Knead lightly just a few times until smooth.

Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits about 2 inches apart on an ungreased baking sheet. Gather the trimmings and repeat forming and cutting.

Bake about 12 to 15 minutes, until golden brown.
Makes 12.

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There is not, never has been and never will be any Allspice in Southern Fried Chicken.

REAL southern fried chicken is going to be very simple.
Chicken dipped in an egg wash with a little milk and seasoned with salt and pepper. Then roll in your flour. If you want to get crazy, crush up some corn flakes cereal in the flour and then fry it in oil.

If you are using more than like 4 or 5 ingredients including the chicken ,it aint southern fried chicken

John is right! I marinate my chicken in buttermilk and then dip in seasoned flour PERIOD
My family loves it and friends of theirs have threatened to break into the house to steal it..nuff said

and *** is up with cilantro?

What john said…my mom just used an egg/milk wash followed by a flour and johnnies salt coating.

When cooking fried chicken, you want to use a cast iron skillet, make sure the oil is hot enough to start frying a test dripping right away. Only turn the chicken once, making sure each side is fully cooked. Depending on the thickness of the chicken, you want the oil to reach half way up the chicken when it is all in pan, start out with about 1/4-1/2 inch of oil.

Good luck!

Edit: I don’t know, libby…why would you put a fresh herb into something your just going to deep fry? That recipe does not sound very good to me.

Don’t add honey or sugar to any fried mixtures. It will make the mixture burn right off!! You know a recipe is not tested when it has something that is deep fried for a long period of time and includes either honey or sugar of any kind.

Use real buttermilk and real butter for the biscuits. Do not over mix the biscuit mixture

Soak the cut up chicken in a salt brine to pull out all the blood from the chicken (it makes it really white) and imparts a great salty taste (just like any good chicken restaurant). I use a very large, deep bowl to hold your cut up chicken parts. Add enough salt that it barely dissolves (I use about 1/2 cup of salt and enough water to just cover your chicken.) After soaking for no less than 2 hours, shake the chicken pieces in the flour mixture. Fry in peanut oil (it has a higher smoke rate than vegetable oils.) You can also use lard with good results. But my preference is peanut oil…makes chicken very crunchy, too, if you don’t fry at a low temperature. Make sure you do not crowd the chicken in the pan. You want the bubbling oil to have access to the sides of the chicken. If you add all the chicken real fast it will lower the heat of the oil and make for a batch of GREASY chicken. So have your chicken oil up to temperature before adding all the chicken pieces.When you flour your chicken be sure and add a small amount of onion powder, or onion salt and freshly ground pepper. It will make all the difference in the world. GOOD LUCK WITH YOUR DINNER!!

Biscuits
•3 cups all-purpose flour
•2 tablespoons sugar
•2 1/2 teaspoons baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 cup vegetable shortening
•1 cups buttermilk
•1/4 cup melted unsalted butter

Directions
Preheat the oven to 450 degrees F.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 12-inch thickness. Cut with a 2-inch cutter.
Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter.

Southern Buttermilk Biscuits

Ingredients

* 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
* 1/4 teaspoon baking soda
* 1 tablespoon baking powder (use one without aluminum)
* 1 teaspoon kosher salt or salt
* 6 tablespoons unsalted butter, very cold
* 3/4 cup buttermilk (approx)

Directions

1
Preheat your oven to 450°F.

2
Combine the dry ingredients in a bowl, or in the bowl of a food processor.

3
Cut the butter into chunks and cut into the flour until it resembles course meal.

4
If using a food processor, just pulse a few times until this consistency is achieved.

5
Add the buttermilk and mix JUST until combined.

6
If it appears on the dry side, add a bit more buttermilk.

7
Turn the dough out onto a floured board.

8
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick.

9
Use a round cutter to cut into rounds.

10
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

11
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.

12
If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

13
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

14
Do not overbake.

15
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.

16
The dough must be handled as little as possible or you will have tough biscuits.

17
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing.

18
You also must pat the dough out with your hands, lightly.

19
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.

20
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.

21
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Southern Fried Chicken

INGREDIENTS
1 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 (see following)- (I like Corn Oil or peanut oil)

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).
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)
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