Big Johns Southern Fried Chicken Recipes

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

CLASSIC SOUTHERN FRIED CHICKEN

Steps:

• Gather the ingredients. Preheat the oven to 200 F and place a rack in a large baking pan.
• In a medium bowl, combine the milk and eggs. Whisk to blend well.
• In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.
• Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.
• Add the dipped chicken pieces to the bag of seasoned flour.
• Seal the bag and shake well to coat the chicken pieces thoroughly.
• Remove to a plate and repeat with the remaining chicken pieces.
• Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels.
• Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once-even if they can comfortably fit-since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces.
• With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.
• Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.

SOUTHERN FRIED CHICKEN THIGHS

Steps:

• When all the pieces of chicken are dredged in the flour, add about an inch of oil to a heavy, deep frying pan. Over a medium-high flame, heat the oil to 375 F.

BIG JOHN'S SPICY CHICKEN FRIED STEAK

Steps:

• Beat together the egg and milk then set aside.
• Combine the flour and spices, mix well, and spread onto a flat tray or plate.
• Dip each steak into the milk/egg mixture and dredge each in the flour mixture, then dip back into the milk/egg mixture.
• Heat 1/2 inch deep cooking oil in a large heavy skillet over medium-high heat for a few minutes.
• Check the temperature with a drop of the egg/milk mixture; if it pops and sizzles, it's ready.
• Carefully place each steak into the hot oil, allowing to fry for 3 to 5 minutes, then turn over and cook another 3 to 5 minutes, depending upon the size of the cutlets.
• Remove steaks from oil and allow to drain on paper towel.
• Leave about 3-4 tablespoons of the oil from frying the steak in the skillet and reduce heat to medium.
• Combine all ingredients for gravy on a bowl and mix until flour is desolved.
• Pour into skillet and cook until desired thickness is reached.

BIG JOHN'S SOUTHERN FRIED CHICKEN

Steps:

• Clean chicken pieces being sure to remove any extra fat and skin.
• Combine marinade ingredients in large bowl.
• Place chicken pieces in bowl, cover with plastic wrap and let stand for a minimum of 1 hour.
• Heat deep fryer to 350 degrees F.
• Combine milk with beaten egg in med.
• bowl.
• Combine remaining dry ingredients in another bowl and mix well.
• Dry marinated chicken on paper towel.
• Take pieces one at a time and coat with flour mixture, milk mixture and flour mixture again.
• Place coated chicken pieces on a plate and let stand for 10 minutes.
• Fry pieces in deep fryer and cook until golden brown (approx. 15 min.) be sure to turn chicken in order to cook evenly on all sides.
• Remove from deep fryer and allow to drain for several minutes prior to serving.