Fried Chicken The Yellow Rose Recipes

FRIED CHICKEN (THE YELLOW ROSE)

Fried Chicken (The Yellow Rose) image

Provided by Bryan Miller

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1/2 quart buttermilk
1 tablespoon poultry seasoning
1 tablespoon salt
4 1/2 cups all-purpose flour
2 three-pound fryer chickens, cut into serving pieces
Vegetable oil for frying

Steps:

In a large bowl, combine the buttermilk and the poultry seasoning, 1/2 tablespoon of salt and 1/2 cup of flour. Mix well. Place 4 cups flour and 1/2 tablespoon of salt in another large bowl or baking pan. Dip chicken pieces in the batter then roll them in the flour.
In a deep pot, heat about three inches of oil to 350 degrees.
Drop the chicken pieces in the hot oil, several at a time, and cook about 15 minutes, or until dark-golden brown. Remove and drain on paper towels and keep warm before serving (the sooner served the better).

KEEP YOUR MAN FRIED CHICKEN

KEEP YOUR MAN FRIED CHICKEN image

You've heard of "GET YOUR MAN FRIED CHICKEN" this is my version to "KEEP YOUR MAN FRIED CHICKEN". I am posting this recipe especially 4 my daughter Briana, who has waited patiently since this past Tuesday for me to post this recipe. Here's to you Briana, your Dad really loved this recipe. I HOPE YOU WILL LIKE IT TOO. It is a bit of work but it is well worth your efforts. It's marinated overnight in GARLIC BUTTERMILK, to enhance, tenderize & flavor the chicken. Then seasoned in a blend of 10 different herbs and spices, dredged in a blend of cake flour & yellow Corn Meal & fried in OLIVE OIL.

Provided by Rose Mary Mogan @cookinginillinois

Categories Chicken

Number Of Ingredients 19

Ingredients

6 - chicken drumsticks(legs)
6 - chicken thighs
4 - chicken breasts(cut in half)
1/2 gallon buttermilk(will not need all of it)
6-8 clove(s) garlic minced or 3 tablespoons garlic juice
SPICE BLEND & BREADING FOR CHICKEN
1 cup(s) yellow corn meal
4 cup(s) all purpose flour (i used white lily, similiar to cake flour
3 tablespoon(s) mrs. dash (no salt added)
1 1/2 tablespoon(s) lemon pepper, no salt added
2 tablespoon(s) steak seasoning (like montreal)
1 tablespoon(s) kosher salt
2 teaspoon(s) red pepper or cayenne
1 tablespoon(s) coarse black pepper
3 tablespoon(s) smoked paprika
2 tablespoon(s) granulated garlic (not garlic salt)
2 tablespoon(s) granulated onion
1 tablespoon(s) ground sage
- olive oil for frying

Steps:

PLEASE NOTE: THE CHICKEN PARTS I USED WERE QUITE LARGE, SO I CUT THE BREASTS IN HALF TO DECREASE THE COOKING TIME. I also used a cast Iron Dutch oven and an Electric Skillet, both with lids. I created this recipe for my husbands birthday, it was his special request for his Birthday dinner, which is why I went to so much trouble to make this recipe SPECIAL.
Add the yellow corn meal and flour to a large bowl or gallon size zip lock bag. Add each of the measured spices to the bowl.
Now stir to blend together until blended together and flour mixture looks like this.
If not already in a resealable bag, please add mixture and label bag. So you can store what is left in the freezer for a later use. I purposely made more than I thought I would need so I could have extra . Since I was breading 16 pieces of chicken. I only needed about half of the mixture.
In a large container with a lid, add the buttermilk, then add the granulated or minced garlic cloves, or garlic juice, either should work fine. Stir to blend then add in the chicken parts. Make sure chicken parts is submerged into the buttermilk mixture. Refrigerate at least a few hours or over night. I did mine for over night.
After elapsed time, remove the chicken from the buttermilk, and discard buttermilk. Place the parts on a large pan, and allow excess butter milk to drain off. It is great if you have a metal rack for this step.
Now pour about half of breading mixture into a separate large gallon size bag. RESERVING THE REMAINING MIXTURE. Then add 2 to 3 pieces of CHICKEN TO THE BAG YOU WILL BE USING TO COAT THE CHICKEN. Shake to coat all sides. Remove from bag and place on wire rack to allow seasoning mixture to adhere to chicken parts. About 10 to 15 minutes.DIVIDING THE BREADING MIXTURE PREVENTS CONTAMINATING THE ENTIRE BATCH, AND YOU CAN USE THE UNUSED PORTION AT A LATER TIME IF YOU STORE IT IN THE FREEZER, AND IT IS ALREADY SEASONED & READY TO USE. SAVES TIME LATER.
A thermometer is helpful in determining the temperature of the oil. Prepare frying skillets or pots with oil, I used EXTRA VIRGIN OLIVE OIL, adding about 1 inch of oil to allow it to heat until it reaches a temperature of 350 -375 degrees F. Then carefully add a few pieces of chicken to hot oil, placing skin side down first. AVOID OVER CROWDING SKILLET. Checking several times to prevent burning. Use tongs to avoid piercing the chicken so it stays moist and juicy. Cover with lid and cook about 20 to 25 minutes till golden Brown. REMOVE TO A PLATTER LINED WITH PAPPER TOWEL WHEN DONE.
I used 2 different pots, so I could finish more quickly. I made 8 different items that day including homemade Buttermilk dinner Rolls, so I apologize for not taking pictures of each step.

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