how to make really good southern fried chicken?

Question

please help.

Answer 1

Season your pieces liberally with house seasoning. Popularized by Paula Deen of The Food Network. I use 1/4 cup regular table salt, 1/8 cup black pepper, 1/8 cup onion OR garlic powder. Store your chicken in a zip-lock bag over-night. Next day in a HUGE cast iron pan heat 1 full container of peanut oil over medium heat. Usually the number '5' setting on the dial. You may need to turn this down to number '4' during cooking. Your oil should not be any higher then half way up your pan. First dip your chicken in a mixture of eggs and milk...then into unseasoned 'self rising flour' (if your chicken is seasoned properly all you will need is plain flour) Make sure they are really coated. Don't shake off excess! Most people will tell you to do this but the flour is what makes your 'crust'...if you shake it off you won't have one. Reserve all of your pieces till the oil starts to shimmer. Add your chicken and every 2 minutes or so rotate each piece around the pan flipping only once during the cooking process. Rotating your chicken around the pan prevents burn marks from where the chicken touches the pan. Dark meat will need only 13 minutes on each side. White meat needs about 8.

Good luck!

Answer 2

Shortening(Crisco) and a cast iron skillet make the best fried Chicken. Here is my basic recipe for it, You can add more spices if you like =)

Chicken Parts(3 lbs)
1 tsp.Salt
1/4 tsp. Black Pepper
1/2 cup of Flour
1 tsp. Paprika
Shortening(Crisco)

Rinse your chicken parts off under cool water and shake off excess water

Mix all your dry ingredients together and put them in a brown bag. Place a few pieces of chicken in the bag at a time and shake it up to cover the chicken in flour

Put 3 cups of shortening in your skillet and heat it up,make sure the Shortening is melted and HOT before putting your chicken in the pan

Add a few pieces of chicken, skin side down in to the pan,don't cram them all in at once, the chicken needs room.

Turn the heat down to medium and cover, after 10 minutes turn them and cook another 10 minutes or so, uncover for last 5 minutes so it gets crispy.

**Temperature of the meat should be 175F when done**

Edit: If you don't like the recipe I gave you, here is a link to some more recipes.

Answer 3

Southern fried would be the same as any fried chicken.Get a bowl and wash chicken,then put in bowl,add milk,garlic powder,mustard,salt and pepper to taste.then dredge thru flour to coat well.Fry in a iron skillet or one with a cover.I use about 2 inches of oil to smother fry mine.Put in skillet and fry with lid on til golden brown(med. fire)then turn (only once) fry other side til done.If you deep fry remember this when the chicken is done it will float up in the oil.Hope this helps....

Answer 4

Wash the chicken parts and marinate in buttermilk for a few hours. This keeps the chicken moist and tender. You can add a cup of hot sauce to this marinade which adds a lot of flavor without the heat. Then dredge thoroughly in flour. I like to leave the pieces submerged in flour for half an hour so the pieces are heavily coated. Heat canola oil in an iron skillet and place the pieces not too tightly together. They need room. For seasoning, I use salt, pepper, onion powder, garlic powder, and Old Bay seasoning. Let the pieces brown nicely before turning. YUM!!

Answer 5

SEASON THE CHICKEN AS USUAL, BUT ALSO PUT MUSTARD ALL OVER IT AND LET IT SIT IN THE REFRIGERATOR TO SOAK UP THE SEASONINGS FOR A LITTLE WHILE, MIX TWO EGGS, AND SOME MILK AS IF YOU ARE MAKING AN OMELET, DIP THE CHICKEN IN IT FIRST, THEN IN THE FLOUR BEFORE FRYING. IT WILL COME OUT LIGHTLY GOLDEN, AND SO CRISPY AND GOOD.