Does anyone know of any good recipies for classic southern fried chicken?

Question

My boyfriend is from the south and he loves fried chicken. I'd like to suprise him by making it for dinner one night.

Answer 1

The best way to make southern chicken is to marinade it over night in buttermilk and hot sauce. Just place 8 pieces of chicken in a bowl and cover with buttermilk and 20-30 shots of hot sauce. The next day drain the chicken and season with salt, pepper garlic powder, thyme and any other seasoning you like. Then add flour to a large plate and add the chicken pieces until they are coated in a light covering of flour. Let the chicken sit for about 15 min before frying to make sure the coating sticks. Add the chicken to a deep fryer or a large skillet filled with hot oil (350 degrees) cook the chicken to a temp of 160-165 degrees and enjoy!

Answer 2

Perfect Southern Fried Chicken:

2¾ hours 2 hours prep
4-6 servings

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)

1. Soak chicken in water and salt at least 2 hours in the refrigerator.
2. Mix buttermilk, eggs and Season All and dip chicken pieces in this mixture.
3. Combine 1 cup flour, 2 tbsp corn meal, 2 tsp dried oregano, and 2 tsp Season All in a bag.
4. Drop two pieces of dipped chicken in the bag at one time.
5. Shake to coat.
6. Place on wire rack to rest.
7. (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.
8. Place the chicken in the pan, trying not to crowd the pieces.
9. Cover for the first five minutes.
10. Check the chicken.
11. When golden brown, turn.
12. Cover for the next five minutes.
13. Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through.
14. Watch carefully, and don't allow it to get too dark.
15. If it's frying too fast, reduce heat slightly.
16. 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 3

Here is the recipe I use.

3 lbs chicken pieces, I prefer thighs
1/2 cup flour
1/3 cup buttermilk, true southern fried
1 tsp salt
1/4 tsp freshly ground pepper
2/3 cup lard, true southern fried

combine flour, salt and pepper in a paper bag. Dip chicken in buttermilk. Put one or two pieces chicken in the bag, shake to coat.

In a large deep cast iron frying pan, melt the lard over medium-high heat to 375 degrees. Add chicken and cook, turning frequently until brown and crisp, 20 to 25 minutes. Drain on paper towels.

Answer 4

I've lived in the south all my life. Fried chicken around here is simple. Flour, a little garlic powder, salt and pepper. Mix and coat wet chicken pieces. Do it in a large zip lock bag for less mess. Deep fry (4-5 pieces at a time) on med.heat until the chicken floats in the oil. Serve with pinto's and collards! :)

Answer 5

Take your chicken pieces and place them in the fridge for about an hour. Mix flour with seasoning salt and pepper and place in one pie pan. Mix butter milk with one egg and place in another pie pan. Coat your chicken in the flour mixture first, then in buttermilk mixture and then in a second coating of the flour mixture for the perfect crunch, then fry as normal till dark golden brown, drain on a cookie rack with paper towels underneath to catch the grease, LIGHTLY season with some salt while still hot. It'll be great :)

Answer 6

GENUINE SOUTHERN FRIED CHICKEN

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.

Serving Size: 6

OVEN - BAKED "SOUTHERN - FRIED"
CHICKEN

4 c. bread crumbs
1/2 c. vegetable oil
1 tbsp. salt
1 tbsp. paprika
1 tbsp. celery salt
1 tsp. pepper
8 chicken breasts, skinned if desired

Mix all ingredients with a fork until evenly distributed. Moisten chicken pieces and shake them in a bag with mixture. Arrange chicken (skin side up) in a single layer in baking dish. Bake at 375 degrees for 45 minutes. No need to turn. Store remaining mixture in closed container in refrigerator.

Answer 7

Fried Chicken with Creamy Gravy
* 1/3 cup all-purpose flour
* 1-1/2 teaspoons poultry seasoning or paprika; dried basil or marjoram, crushed; or 1/2 teaspoon garlic powder or onion powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
* Cooking oil
* 1 recipe Creamy Gravy
* Mashed potatoes (optional)

Directions
1. In a plastic bag combine flour, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, shaking to coat.

2. Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium-high heat until hot enough to sizzle a drop of water. Reduce heat. Add chicken to the skillet. (Do not crowd skillet. If necessary, use 2 skillets.) Cook, uncovered, over medium heat for 15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook for 15 minutes. Uncover and cook for 5 to 10 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Drain on paper towels, reserving drippings for gravy. Transfer chicken to a serving platter; keep warm. Prepare Creamy Gravy. Serve gravy with chicken and, if desired, mashed potatoes. Makes 6 servings.

Creamy Gravy: Pour off drippings in skillet, reserving 2 tablespoons. Return reserved drippings to skillet. Add 2 tablespoons all-purpose flour; 1�8 teaspoon pepper; and, if desired, 1 teaspoon instant chicken bouillon granules, stirring until smooth. Add 1-2�3 cups lactose free milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. (If necessary, thin with a little additional milk.) Makes 1-2�3 cups.

Answer 8

mix your flour with any seasoning you like, salt pepper paprika, onion or garlic powder.
mix your egg with tabasco and buttermilk.

go flour first, then egg, and back. fry in oil for 2 mins, to get it a tad bit golden, the cook the rest in the oven. Or you can keep it in the oil, but make sure the chicken is room temp, so it cooks evenly.

Answer 9

i know this doesn't help, but I like fried chicken too. I've got an idea... go to pop eyes and get a big box of it then put it in a bowl and say you made it :D?

Answer 10

Best af all, search for a true corn and worm feeded chicken. It's fundamental.And, of course, olive oil, never butter.