Does anyone out there know the recipe for coating on southern fried chicken?

Answer 1

2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying
1 tablespoon bacon drippings
PREPARATION:
Wash chicken and pat dry.
In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.
Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F.
Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.
Transfer the chicken to a large platter for serving.
Serves 8.

Answer 2

Real southern fried chicken uses no liquids in the batter.

Marinate your chicken pieces with onion powder, celery powder, garlic powder and paprika. Let marinade at least 1/2 hour, but overnight is best.

In large cast iron skillet, heat 1 cup lard, (if you can find it) or vegetable oil.

In brown paper bag, put enough flour to lightly cover the chicken. Season with salt and pepper if desired. Check the oil temperature by sprinkling a pinch of flour into oil and it fries. Slowly and carefully add the chicken skin side down. Starting with the breast, followed by the drumstick, then the thigh and finally the wing.Turn the heat down to medium. Let the chicken cook slowly, and you may have to turn the chicken several times. When the juices run clear after poking with a fork nearest a bone, you will have the best southern fried chicken ever.

Remember, a cast iron skillet is the best for cooking southern fried chicken. And also, southern fried chicken is not deep fried.

Answer 3

Perfect Southern Fried Chicken
Recipe #3961838 ratings
This is an outstanding recipe. When I found this I decided I didn't need to look for the perfect fried chicken recipe any more - I already had it.
by PanNan | Edit...My Notes

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4-6 servings 2¾ hours 2 hours prep
Change to: servings US Metric
1 whole chicken, cut into 10 pieces (2 legs, 2 thighs, 2 wings, 4 breast)
4 cups water
3 teaspoons salt
1 cup buttermilk
2 eggs
1 tablespoon Season-All salt
1 cup flour
2 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons Season-All salt
vegetable oil or shortening (for frying)

Not the one? See other Perfect Southern Fried Chicken Recipes
Main Dish
Deep Fry Main Dish
Southern U.S. Main Dish
Chicken Main Dish
Soak chicken in water and salt at least 2 hours in the refrigerator.
Mix buttermilk, eggs and Season All and dip chicken pieces in this mixture.
Combine 1 cup flour, 2 tbsp corn meal, 2 tsp dried oregano, and 2 tsp Season All in a bag.
Drop two pieces of dipped chicken in the bag at one time.
Shake to coat.
Place on wire rack to rest.
(I place wax paper under the rack to catch any flour that falls off.) Heat a shallow layer of oil or shortening to 360 F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet.
Place the chicken in the pan, trying not to crowd the pieces.
Cover for the first five minutes.
Check the chicken.
When golden brown, turn.
Cover for the next five minutes.
Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through.
Watch carefully, and don't allow it to get too dark.
If it's frying too fast, reduce heat slightly.
NOTE- the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.

Answer 4

I wanted to know the best way to do this too, and after some searching found a lot of different recipes on epicurean.com. Check it out, lots of other people posting recipes the way they do it.

Answer 5

This is one of the first thing any southern girl learns in the kitchen with mom & mamaw......In a bowl, mix flour, salt, pepper, garlic powder, chili powder & paprika........When you coat the chicken, dip first in flour, then in egg & buttermilk mixture, then back in flour mixture.........Turns out yummy every time!

Answer 6

I use Progresso Bread crumbs but I make everything Italian/Mediterran style. I know that cornmeal, egg and flour is usually used in Southern Style Chicken

Answer 7

Plenty of recipes on the Internet, try a search

Answer 8

I use flour, a little bit of Bisquick, pepper, salt, garlic and onion powders, and a dash of paprika.

Answer 9

I use flour mixed with salt, pepper and paprika

Answer 10

FLOUR, SALT, PEPPER, GARLIC POWDER, ONION POWDER, PAPRIKA