I need recipes for Southern fried chicken for a gathering. Help? Something easy would be nice.?

Question

Got a gathering...need something an amateur could do. Side suggestions (with recipes) would be great also:)

Answer 1

This is Emeril's Fried Chicken recipe I got a few years ago and it's really good. You just marinate the chicken in buttermilk, salt, pepper and hot sauce (you can put it in a big Ziplock bag), then take the pieces out, dip them in flour mixed with Emeril's Essence and fry it up. If you don't have all the ingredients for Emeril's Essence just use what you have ~ my mom always used salt and pepper or poultry seasoning. If you don't have a cast iron skillet, just use a really big pot.

Fried Chicken

Ingredients

• 4 1/2 lbs of chicken (legs, thighs, wings, etc...)
• ½ c hot sauce
• ½ c buttermilk
• ¾ t salt
• ½ t freshly ground black pepper
• 4 c vegetable oil
• 2 c bleached all-purpose flour
• 1 T Emeril's Original Essence

Directions

Put the chicken in a large mixing bowl, add hot sauce, buttermilk, salt and pepper. Stir to coat evenly. Cover and refrigerate 8 hours, turning the chicken pieces several times.

Remove the chicken from the refrigerator. In a deep cast-iron skillet, heat oil to 360°.

Combine flour and 2 t Essence in a large mixing bowl. Dredge several pieces of chicken at a time in the flour, coating evenly and shaking off excess. Fry chicken, 4 to 5 pieces at a time, in the hot oil until golden brown, about 6 minutes on each side. Drain on paper towels and sprinkle with the remaining 1 t Essence. Serve hot or at room temperature.

Here's the recipe for Emeril's Essence:

• 2 ½ T paprika
• 2 T salt
• 2 T garlic powder
• 1 T black pepper
• 1 T onion powder
• 1 T cayenne pepper
• 1 T dried leaf oregano
• 1 T dried thyme

You just mix everything together and it gives your chicken a little Bam!

Answer 2

Any southern cookbook or Food Network will give you the details. The most important thing is to (1) soak the chicken in salted water for at least 1 hour, (2) marinate in buttermilk before flouring and (3) let the flour coating dry for about 20 minutes before dropping it into the hot grease. Also, drain it on a wire rack set over a cookie sheet and never cover chicken after it has been fried or it will get steamy and the coating will wilt. Keep it warm in an oven set at 200 degrees with the door slightly open.

Answer 3

I am a southern girl who gets raves about her chicken, so I will share my recipe. I usually mix up a large amount of this seasoned flour at once and save the rest, because this is also a good coating for fried pork chops, and cubed steak!

Southern Fried Chicken Seasoned Flour

4 cups of all purpose flour
4 tablespoons salt
4 tablespoons black pepper
4 tablespoons garlic powder
4 tablespoons onion powder
4 tablespoons dried parsley flakes
4 tablespoons paprika
2 teaspoons cayenne powder

Mix all ingredients in a large bowl, store in an airtight container. Keeps in pantry up to 3 months

Southern Fried Chicken

2 pounds chicken, cut and cleaned
2 eggs
1/4 cup milk(preferably buttermilk, but not necessary)
2 cups seasoned flour
1 pint cooking oil

Heat the oil in a large , deep frying pan with a lid over medium heat until a pinch of flour dropped into the oil bubbles quickly, but do not let the oil smoke!
Place the seasoned flour into a gallon size zip top bag. Scramble eggs and milk together, coat chicken in egg mixture, then drop into the bag with the flour and shake vigorously, making sure chicken is completely coated with flour.
Drop chicken carefully into the oil, but do not overfill the pan, or chicken coating will burn without cooking inside fully. There should be at least 1/2 inch between each piece of chicken. Cover and turn heat up to high until oil gets back up to temperature, (about a minute) then return to medium or med/low heat. After 5 minutes, flip chicken and cover again. At the end of 10 minutes, stab the thickest area on the chicken and press down. If the fluid is clear, your chicken is ready. Drain well on paper towels before serving.
enjoy!

Answer 4

A Classic Southern Fried Chicken Recipe

Ingredients -


2 Chickens, cut in 8 pieces each
2 cups Flour
1 cup Milk
1 teaspoon Salt
1/2 teaspoon Fresh Ground Pepper
1/2 cup Butter
2 Eggs, well beaten

Preparation:
Mix milk, salt, pepper and eggs in bowl. Melt butter in skillet over high heat. Dip chicken into milk mixture. Coat with flour until completely dry and drop into skillet. Turn constantly until golden brown on all sides.





Southern Fried Chicken



Uses pancake mix coating instead of flour!

Ingredients
1 cup Pancake mix
2 to 3 tsp Salt
1/4 tsp Pepper
1/4 tsp Paprika
1 Broiler/fryer chicken (3-4 pounds), cut up
Oil for deep-fat frying

Preparation
In a large resealable plastic bag, combine the pancake mix, salt, pepper, and paprika. Add chicken, a few pieces at a time; shake to coat. Heat 2 in. of oil in an electric skillet or deep-fat fryer to 375. Fry chicken, a few pieces at a time, for 6 minutes; turn and cook 6 minutes longer or until golden brown and juices run clear.

Cook's Notes
Note: If your deep-fat fryer doesn't have a temperature indicator, you can test if the oil has reached 375 by dropping in a cube of crustless white bread. It should be golden brown in about 40 seconds.


hope these help I love both and couldnt chose just one

Answer 5

These are pretty easy recipes....For more good ones, check Food Network.com..they have great- easy recipes!

Southern Fried Chicken Recipe courtesy Paula Deen
Show: Food Network Specials
Episode: Paula's Cooking Class


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.


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Southern Fried Chicken Recipe courtesy Emeril Lagasse
Show: Emeril Live
Episode: Southern Favorites





Oil, for frying
1 large fryer, cut into 8 pieces, about 3 1/2 pounds
Salt
Cayenne pepper
2 eggs, beaten
3 cups plus 2 tablespoons whole milk
3 1/2 cups flour
Essence, recipe follows
Black pepper
Serving suggestion: Mashed Potatoes

Heat the oil in a large cast iron skillet.
Season the chicken with salt and cayenne. Whisk the eggs with 2 tablespoons of the milk. Season the beaten eggs and 3 cups of the flour with Essence. Dredge the chicken pieces in the seasoned flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the seasoned flour, coating the chicken completely. Gently lay half of the chicken in the hot oil, skin side down. Fry the chicken for 6 minutes. Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with Essence. Continue frying the remaining chicken.

Carefully pour off the oil, leaving about 1/2 cup of the oil remaining in the pan, leaving the chicken debris in the pan. Whisk in the remaining 1/2 cup of the flour and cook for 3 to 4 minutes. Whisk in the remaining milk. Bring the liquid up to a boil and reduce to a simmer. Season with salt and black pepper. Cook the gravy for 6 to 8 minutes. If the gravy is too thick add a little water to thin the gravy.

Serve the chicken and gravy with mashed potatoes.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Answer 6

Best recipe, surprisingly not spicy, very flavorful. Take your chicken parts with the skin on and soak in Texas Pete hot sauce for about 30 minutes in the fridge. Remove from the sauce and salt and pepper. Next dip the chicken in flour, shake off excess. Put in the fridge for about 30 minutes. Fry in enough oil to completely cover chicken at 350 degrees for about 20 minutes or until it is light brown and begins to float. Do this in batches, I like to cook white meat with white and dark with dark. Don't over crowd the pan or you will have steamed chicken not crispy. Hope this helps.

Answer 7

Brine: a million lemon a million quart very solid tea a million cup sugar a million/2 cup kosher salt 8 rooster legs and eight thighs Crust: 4 cups all-purpose flour 2 cups masa harina 2 tablespoons crab boil seasoning (cautioned: previous Bay) a million tablespoon chili powder Kosher salt and freshly floor black pepper 8 eggs a million cup buttermilk Vegetable oil, for frying instructions To make the brine: Zest, then quarter the lemon. positioned the lemon zest and quarters in a saucepan. upload the tea, sugar, and salt. Simmer the mixture over medium-intense warmth till the salt and sugar dissolve. upload a million quart of ice water and the rooster. Brine the rooster interior the refrigerator for 40 8 hours. Drain the rooster and blot dry. combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In yet another bowl, beat the 8 eggs with the buttermilk. positioned the relax 2 cups of flour in a third bowl. prepare a breading station by ability of lining up the bowl of flour, then the bowl containing the egg and buttermilk mixture, and finally the bowl of pro crust mixture. Roll the rooster interior the flour, then the egg mixture, and then the crust then positioned the legs and thighs in one layer on a plate or baking sheet. set aside at room temperature for half-hour. Fill a large deep pan with adequate oil to entirely submerge the rooster. warmth the oil over medium warmth till it reaches 3 hundred levels F. upload the rooster and cook dinner till it is golden and the juices run clean, 15 to twenty-5 minutes. Drain the rooster on a rack then serve.

Answer 8

My mom takes her chicken and puts it in a buttermilk/hot sauce mix in the fidge until she's ready to fry. Then, while the oil is heating ( she keeps it around 350-400 degrees Celcius) she she dips them in a flour/chiken fry (comes in a yellow box ), then fries them. Really basic, but kind of time consuming if done in large amounts.

Answer 9

Try Tyler Florence's recipe on Food Network. Food 911.