Can you give me a good soul food fried chicken recipe?

Answer 1

Crispy Spiced Fried Chicken:

Poultry contains vitamin B1, which allegedly counteracts anger, but the chipotle chiles and cayenne pepper in the crispy crust will do a slow burn even if you don't.

4 pounds chicken wings, legs and thighs, trimmed of excess fat
2 cups buttermilk or plain nonfat yogurt
2 1/2 tablespoons kosher salt
2 tablespoons plus 2 teaspoons ground chipotle powder
2 cups all-purpose flour
1/2 teaspoon cayenne pepper
Peanut oil, for frying

1. Rinse the chicken and pat dry. Cut the wings in half and discard the wing tips. In a bowl, mix the buttermilk with 1 tablespoon of the kosher salt and 2 teaspoons of the chipotle powder. Add the chicken, turn to coat and let stand at room temperature for 20 minutes.

2. In a resealable plastic bag, mix the flour with the remaining 2 tablespoons of chipotle powder, the cayenne and the remaining 1 1/2 tablespoons of kosher salt. Seal the bag and shake to blend.

3. In a large, heavy skillet, heat 3/4 inch of peanut oil to 360°. Working in 2 batches, shake the buttermilk off the chicken, put the chicken in the bag with the flour mixture and shake to coat well. Add the chicken to the hot oil and fry over moderate heat, turning once or twice, until golden and crisp, about 20 minutes; lower the heat if necessary so the chicken doesn't brown too quickly. Drain the chicken on a rack lined with paper towels and serve immediately.

Make Ahead: The recipe can be prepared through Step 1 and refrigerated for 8 hours.

Yield: 4 to 6

Answer 2

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.

Answer 3

4 cups all purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 eggs
1-1/2 cups water
1 teaspoon salt
2 chickens (around 3-1/2 pounds each), cut up

In large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasonings. In shallow bowl, beat eggs and water, add salt and remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time, and shake until coated.
Deep fry several pieces at a time in a deep fyer heated to 375 degrees for 5-6 minutes on each side or until chicken is golden brown, crispy and juices run clear. Drain on paper towels.

Answer 4

Soul Smothered Chicken

INGREDIENTS:

* 1/2 cup butter
* 1 whole chicken, cut into pieces
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 3/4 cup all-purpose flour
* 3 cups chopped yellow onions
* 1 cup chopped celery
* 3 cloves garlic, chopped
* 2 cups chopped carrots
* 3 cups chicken broth
* 3 tablespoons all-purpose flour
* 1/4 teaspoon cayenne pepper
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper

DIRECTIONS:

1. Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
2. Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Gradually mix in chicken broth and flour. Season with cayenne pepper and remaining salt and pepper. Bring to a boil, and reduce heat to low.
3. Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

Answer 5

Soul food fried chicken. That is funny.

Season the chicken with season all/seasoned salt. And black pepper.
Coat with flour and fry for 15 minutes on each side.

Soul food fried chicken. Nothing to it.

Answer 6

marinate the chicken overnight in buttermilk

take and crush corn flakes mix the cornflakes with a little bit of flower, pepper and a packet of ranch dressing mix

Remove the chicken from the buttermilk and batter it in eggs then in the corn flakes mixture

Then fry it

I know the corn flakes sounds weird but this recipe makes the yummiest extra crispy chicken ever

Answer 7

All of these answers are good ones but they all forgot the Texas Pete which is necessary for a good soul meal.

Answer 8

marinate the chicken in cream or milk overnight. remove from marinade and season with salt and pepper. batter the chicken with eggs and flour. cook in hot peanut oil and pork fat(use leftover bacon grease). not very healthy, but delicious.