KFC and All Fried Chicken

Southern Fried Chicken:

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 14 minutes
Yield: 6 to 8 servings

3 eggs
1 cup hot red pepper sauce
2 cups self-rising flour
2 1/2 pound chicken, cut into pieces
House Seasoning, recipe follows
Oil, for frying, preferably peanut oil

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.

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When cooking true, Southern fried chicken, the secret is to cook it SLOW - Let me repeat, SLOW. If a recipe doesn’t say slow, it’s not authentic. That’s how we do things culinary-wise down here and it’s worked for countless generations.

1/2 gallon of peanut oil (Nothing other than peanut oil)
2-3 pounds chicken ******* (bone in) and chicken legs (Completely thawed!-this is VERY important)
3 cups self-rising flour
Salt, pepper and paprika to taste (the more, the better)
4 eggs, beaten

METHOD

Heat peanut oil in a deep fryer to 350°F.

Thoroughly wash chicken and pat dry with paper towel. In a large mixing bowl, mix together flour, salt, pepper and paprika. Roll and thoroughly coat each piece of chicken in flour and seasoning mix.

Dip each piece in beaten egg mixture.

Re-roll in flour and seasoning mixture once more.

Place in deep fryer for 30-40 minutes TURNING CHICKEN PIECES ONLY ONCE-Again, VERY IMPORTANT.

After 30-40 minutes you’ll have a wonderful, brown and crispy skin (scald as we say down here) and the inside of the chicken will be moist and tender.

do you like doritos? put favorite fravor in food processer or blender and coat chicken with this and fry. pretty good.

This is what I do:
what you need, cast iron skillet
buttermilk
flour
season salt
pepper
sazon or paperekia

soak the chicken foe at least 2 hours in the butter milk, the season it with the seasons and then flour it. Add the oil to the cast iron skillet, add the chicken when the oil is hot. Cover it until chicken is half way done, make sure you poke the chicken so it will cook to the bone. After half way cook take off the lid, so it will get krispy. Enjoy.

PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 MinERVINGS & SCALING
Original recipe yield: 6 servingsINGREDIENTS

* 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 fryingDIRECTIONS

1. Season chicken pieces with salt, pepper, and paprika. Roll in flour.
2. 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.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Fried Chicken

1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
2 cups buttermilk
2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce
Peanut oil, for frying

Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.

Southern Style Deep-Fried Chicken

2 chicken drumsticks, skin on
2 chicken thighs, skin on, bone in
3 to 4 cups milk
2 1/4 cups solid vegetable shortening, for frying
1 tablespoon plus 1 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 egg, beaten

In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.

Heat vegetable shortening in a Dutch oven over high heat just until it’s nearly at the smoking point around 325 degrees F.

In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.

In a medium bowl, beat 1 egg.

Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.

Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.

hope these help. enjoy.

My dad was always famous for his fried chicken. It’s easy and delicious. Whip some eggs until they are all yellow. Dip each piece in egg then salt and pepper them. Get a large Ziploc bag and pour a couple of cups of flour in it. Add salt and pepper to the flour and if you want it spicy use Cheyenne pepper. Take each piece and throw it in the flour bag. Zip it and toss around each piece of chicken. For extra crispy dip in egg again and flour it again. Fry it in a big frying pan and once it gets bubbling pretty good, turn down the heat a little and let it fry nice and quiet like. Turn the pieces over and test the smaller pieces first. ******* are going to take the longest to cook. Chicken thighs and wings need to be cooked until the internal temperature is 180 degrees F. Chicken ******* need to reach an internal temperature of 170 degrees F. Cooking times vary depend on the cut of the chicken you are using. Thinner cuts require less time as thicker cuts require longer cooking times.

Okay, now I’ve heard it all… I don’t think any answers so far were given by a “real” southerner. The only one that was remotely like it was the one just before me….. to make it like Kentucky fried, you beat 2 eggs in a bowl with 2 Tbs milk, put 2 cups of flour in a bag, add 1 package of seven sea’s salad dressing mix…(for the seasoning and spices, the KFC secret) dip chicken parts in milk then salt throw in bag of flour mix shake well, and place in hot skillet of oil. Brown all pieces well, and then turn down pan and cook on low heat until done (check breasts, no pink should come out when stuck with a fork.. takes about 45 min to 1 hour) then rise temp of pan again to “crisp” up the chicken for about 5 minutes turning when crisp. You have made southern fried chicken!

the secret to the southern deep fried chicken is soaking it in the buttermilk.