Southern Fried Chicken?

Question

Hi Guys and Gals, as an englishman i don't see many different recipies for southern fried chicken over here and i was just wondering if you could please share some of yours with me ?.
Thank You :-)

Answer 1

Hi!!!
I'm from Texas & here is what I like to use...

Steve’s Secret Southern Fried Chicken Recipe

1 Large (3 pounds) whole chicken (cut into pieces)
2 cups flour
2 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry thyme
2 eggs
2 cups of buttermilk
Crisco vegetable shortening (as needed)
1 piece of bacon

Thoroughly wash the chicken pieces and reserve on paper towel to dry. Combine the flour with half (one teaspoon) of the salt and place in a large bowl and reserve. Combine all remaining dry spices and herbs in a small bowl and reserve. Once the chicken is dry season with the combined seasoning mix and reserve. In a separate bowl combine the two eggs with the buttermilk and Wisk, reserve.

Prepare a bread station to setting out left to right the chicken, the egg and buttermilk mixture and finally the flour. This recipe requires that you dip the chicken in the flour twice. First dip the chicken in the milk and egg mixture and then into the flour. Repeat, then reserve the chicken.

Using a large cast iron pan with high sides that is suitable for frying, fill the pan until it is almost half filled with the Crisco shortening and the one piece of bacon. Heat the pan over medium high while you’re coating the chicken. Once you ready to fry the chicken remove the bacon (make sure you do not let the bacon over cook or burn). Place 4 pieces of the chicken into the pan and let them cook for 6 to 8 minutes, flip the chicken over and cook another 6 - 10 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove the chicken and reserve. Fry the last four pieces of chicken in the same manner. Serve the chicken warm.

Serves 3 to 4

Answer 2

This is a delicious basic southern fried chicken recipe.
INGREDIENTS:
4 pounds chicken pieces
1 1/2 cups milk
2 large eggs
2 1/2 cups all-purpose flour
2 tablespoons salt
2 teaspoons pepper
3 cups vegetable oil
salt
PREPARATION:
Rinse chicken; pat dry and then set aside.
Combine milk and eggs in a bowl; whisk to blend well.

In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.

Dip a chicken piece in the milk mixture; let excess drip off into bowl.

Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.
Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

Many more here:

http://southernfood.about.com/sitesearch.htm?terms=Southern%20Fried%20chicken&SUName=southernfood&TopNode=3832&type=1

Answer 3

Southern Fried Chicken:

1¾ hours 55 min prep
8 servings

2 cut up fryer chicken (about 2 1/2 lbs ea.)
1/4 cup cider vinegar
1/4 cup salt
3 cups flour
2 teaspoons salt
1/2 teaspoon garlic salt
1 tablespoon seasoning salt
1/2 teaspoon poultry seasoning
2 teaspoons paprika
1 teaspoon black pepper
vegetable oil (for frying)

1. Place chicken in a large bowl and add water to cover.
2. Add vinegar and 1/4 c salt and let stand 30 minutes, then drain well.
3. Stir together flour and next 6 ingredients.
4. Dredge chicken in flour mixture, shaking off excess.
5. Pour oil to a depth of 2" into a Dutch oven and heat to 350 degrees.
6. Fry chicken in batches, 9 to 10 minutes on each side or until done.

Answer 4

1 whole chicken, cut up Or Any chicken parts you prefer
1/2 cup buttermilk
2 cups self-rising flour
3 to 4 cups vegetable shortening (Can use Canola oil instead)
2 tsp. salt, divided
I tsp. pepper, divided
1Tbsp. paprika

Wash the chicken in cool water and pat dry.

Use either a good ziploc bag or a storage container and pour the buttermilk in, 1/2 tsp of pepper, 1 tsp of salt. Add Chicken pieces to the bag and shake up really well so all the chicken is covered with the mixture.

Place the bag with the chicken and mixture in the refridgerator at least 2 hours to marinate.

Once the 2 hours is up.....

Measure flour, 1 tsp. salt,1/2 tsp. pepper and 1 Tbsp.paprika and place in a large paper bag. Place half the chicken pieces in the bag and shake to coat. Remove the chicken from the bag, shaking off excess flour. repeat until all are coated.

Pour out enough shortening or OIl to measure 1 inch deep in skillet. Heat to 350 degrees. Place chicken pieces, skin-side down, into the hot oil. Cook for five minutes, lift with tongs to see if chicken is cooking evenly; rearrange if necessary. Continue cooking until chicken is evenly browned, about five more minutes. Turn chicken with tongs and continue cooking until brown all over, about 10-12 minutes longer

As they are done cooking place them on paper towels that are on a plate, to absorb some of the grease.

Add some mashed potatoes and gravy and you are good to go =)

Answer 5

3 1/2 pounds chicken, cut up
3 teaspoons salt, divided
1/4 cup butter
3/4 cup all-purpose flour
1/2 teaspoon fresh ground pepper
vegetable oil

Sprinkle chicken with 2 teaspoons salt. Place on platter, cover with wax paper and refrigerate 4 hours or overnight. Pour 1 inch oil into large, deep, heavy skillet. Add butter and heat over medium-high heat to 375 F.
Meanwhile, rinse chicken under cold water. Place flour, remaining 1 teaspoon salt and the pepper in paper bag; shake well. Add half the chicken; shake to coat well. Shake off excess flour. Repeat with remaining chicken. Add chicken to skillet in single layer so pieces do not touch. (If necessary, cook in batches. Keep cooked pieces warm in 200 F. oven.) Cook until evenly golden brown on both sides, turning once, about 15 minutes. Drain well on paper towels. Serve hot.

Answer 6

My husbands favorite is this:
dip boneless skinless chicken breasts in 1 can cream of chicken soup mixed w/one egg and a dash of milk, (so it's good and sticky). Then cover in a mixture of 1/2 flour 1/2 cornstarch and spiced as desired with paprika, salt and pepper. Then fry in a cast iron pan in canola oil over medium heat. Awesome!! You could also throw some other things into the flour mix such as crushed corn flakes or some chex mix...all up to what you like!!

Answer 7

1. Soak chicken in Milk (30 minutes)
2. Dip in eggs (raw scrambled)
3. Coat in flour (add you favorite spices to the flour)
4. Most important.....Slow fry your chicken...makes a huge difference. Keep the oil temp medium to medium low. It should take at least 30 minute per batch of chicken to fry.
By slow frying it keeps the chicken moist locks in flavor with out burning the outside.

Answer 8

Take a cut up chicken, wash it and take off the excess fat. dip it into eggwash solution, (1/2 eggand water) Dip it into flour mixture ( flour with blk pepper,salt, cayenne, sage, marjorame,mustard,paprika.) amounts according to taste. Fry it in a deep fat fryer until done. The fat is better if it's lard, but healthier if it's veg. oil.

Answer 9

go to foodnetwork.com..and Paula Deen has a recipe for some fried chicken..and it is yummy!