Pats Southern Fried Chicken Recipes

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PAT'S SPICY FRIED WINGS



Pat's Spicy Fried Wings image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon seasoning salt
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon-pepper
12 whole chicken wings, cut in 1/2 at the joint
2 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
Vegetable oil, to fry
Spicy Dipping Sauce, recipe follows
1 cup sour cream
2 tablespoons horseradish
1/4 tablespoon chili sauce
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper

Steps:

  • In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
  • Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
  • Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
  • In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
  • Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
  • Serve with Spicy Dipping Sauce.
  • Mix all the ingredients together in a small bowl.

PAT AND GINA'S OVEN FRIED CHICKEN



Pat and Gina's Oven Fried Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 13

Olive oil nonstick cooking spray
2 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper
2 1/2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 (3-pound) chicken cut into 8 pieces, skin removed

Steps:

  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  • In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.
  • Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.
  • Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.
  • Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

PAT'S SOUTHERN FRIED CHICKEN



Pat's Southern Fried Chicken image

This is a "no-fail" recipe for people who have trouble making good fried chicken. It averts the problem of the coating falling off, it's very tender, and it's big on flavor. There are three "tricks" here that make this recipe so successful: "dusting" the chicken ahead of time, using Crisco, and not "crowding" the chicken in the skillet. If there are certain herbs or spices that suit you better than the ones listed, go ahead and make changes but remember that not all of it gets on the chicken as you dredge it so you'll usually add more (about twice as much) than if you were putting it directly on the chicken as it cooks. Good luck and good eats!

Provided by Bone Man

Categories     Whole Chicken

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 12

1 large frying chicken
1 cup flour (for dusting)
1 cup buttermilk
2 large eggs
1 teaspoon baking soda
2 cups flour (for dredging)
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon dried oregano (optional)
1 teaspoon Old Bay Seasoning
Crisco shortening (3 cups for frying)

Steps:

  • Cut up the chicken, setting aside the back, neck, and organ meat to make stock for other recipes. Cut the last joint off the wing tips too and add to chicken parts for stock. (Obviously, you can buy a whole fryer already cut up if you wish. You can trim excessive skin and some fat but leave the main part of the skin on each piece of chicken!
  • Carefully dry each piece of chicken with a paper towel. Pour 1 cup of flour into a paper bag and dust each piece of chicken, one at a time, by shaking it in the bag. Set all this chicken aside on a tray and let it sit until the "whiteness" fades (about 30 minutes).
  • Beat the eggs with a fork or whisk in a wide shallow bowl. Add the buttermilk to the eggs and beat for another few seconds and set aside.
  • On a large platter or plate, mix together the two cups of flour, baking soda, pepper, salt, basil, Old Bay and oregano; set aside.
  • Preheat the oven to 375°F.
  • On the stovetop, in a large skillet, heat the Crisco until it is very hot, about 375° (Your chicken should really crackle and sizzle when it goes into the oil -- if not, then the oil is too cold!).
  • "Drench" each piece of chicken in the buttermilk/egg mix, allow it to mostly drip off, and then "dredge" it in the flour mix until it is evenly coated. As each piece is coated, place it into the hot oil. DO NOT CROWD THE CHICKEN! You may have to make two or three batches, depending upon your skillet size, so don't drench and dredge until you are ready to fry each piece.
  • Fry the chicken to a golden brown on each side, turning it once. As the chicken comes out of the skillet, place each piece on a baking sheet (make sure that it has sides -- some grease will drain off the chicken as it bakes).
  • When all the chicken has been fried up and placed on the baking sheet, place it into the pre-heated 375° oven UNCOVERED for 40 minutes.
  • After the chicken comes out of the oven, allow it to "rest" for 10-15 minutes and then serve.

Nutrition Facts : Calories 543.9, Fat 5.3, SaturatedFat 1.7, Cholesterol 144.3, Sodium 2881.1, Carbohydrate 101.4, Fiber 4.2, Sugar 4.5, Protein 20.1

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN



Southern-Style Buttermilk Fried Chicken image

This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!

Provided by pinkchef

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 3h

Yield 8

Number Of Ingredients 11

2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

Steps:

  • Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
  • When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  • Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g

PAT'S SPICY FRIED WINGS



Pat's Spicy Fried Wings image

From Pat Neely, from Memphis Tenn., one of the hosts of Food Network's show "Down Home with the Neely's".

Provided by PalatablePastime

Categories     Chicken

Time 1h40m

Yield 12 wings

Number Of Ingredients 20

6 whole chicken wings, cut into joints (tips discarded or saved for other use)
vegetable oil, for deep-frying
1 tablespoon seasoning salt
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
2 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
1 cup sour cream
2 tablespoons horseradish
1/2 tablespoon chili sauce
1/2 teaspoon cayenne pepper
salt
fresh ground black pepper

Steps:

  • Combine ingredients for dipping sauce and chill for 30 minutes or more to incorporate flavors.
  • Whisk together the seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning and lemon pepper, reserving 2 tablespoons separately.
  • Rinse chicken wings in cold water, pat dry, and place in a shallow baking sheet. Sprinkle with the seasoning and let them marinate, refrigerated and covered with plastic wrap, for 1 hour.
  • Whisk eggs, hot sauce, red pepper flakes, black pepper and cayenne pepper into a mixing bowl and set aside. Place flour in a shallow plate.
  • Heat cooking oil for deep frying to 350°F.
  • When the oil is hot, dredge chicken wings first in the egg mixture then the flour. Fry in small batches for 8-10 minutes, being careful not to crowd, turning occasionally, until cooked through and golden. Drain on paper toweling or brown paper bags, sprinkling with reserved spice for added spice level if desired.
  • When oil reheats to 350F, add a few more wings to the fryer. Repeat until all wings are cooked.
  • Serve with spicy dipping sauce.

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

This recipe is originally from Alabama, and has been passed down for generations.

Provided by Cindy Garrick

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g

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