Southernfriedchickenwithmilkgravy Recipes

TRADITIONAL SOUTHERN FRIED CHICKEN RECIPE TRIED AND TRUE

Steps:

• Combine the Marinade: In a large mixing bowl, combine two cups of buttermilk with 2 teaspoons of hot sauce; add the chicken pieces and make sure they're all coated well. Cover and refrigerate at least 4 hours to overnight.
• Add peanut oil to a cast iron skillet and heat over medium low.
• Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside.
• Prepare the wet dredge mixture by whisking together the egg with a cup of buttermilk in a large bowl; set aside.
• Remove the chicken pieces from the marinade and place on a paper towel lined sheet pan. Use a paper towel to gently dry the chicken pieces slightly.
• Dredge each chicken pieces in the dry dredge mixture, then wet, then dry; shake off excess. Place dredged chicken pieces on a foil lined sheet pan. Repeat until all pieces are done.
• Cooking in batches; begin by adding the chicken legs, thighs and wings to the hot oil making sure not to over crowd the skillet.
• Use tongs to turn every 5 minutes, fry the chicken until crispy and golden brown (12-15 minutes).
• Transfer the cooked chicken pieces to a paper towel lined sheet pan with a cooling rack placed on top to drain excess cooking oil.
• Continue with frying the remaining breast pieces, turning as needed (15-18 minutes) until crispy and golden brown.
• Transfer the breasts to the lined sheet pan when done.
• Serve after chicken has cooled 10 minutes.

SOUTHERN FRIED CHICKEN WITH MILK GRAVY

Steps:

• In a medium bowl beat milk and eggs.
• In another bowl, combine seasonings and flour.
• Dip chicken pieces in egg mixture and then in flour mixture.
• Melt shortening in 12" iron skillet.
• Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear.
• Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings.
• Cook and stir over medium heat for 5 minutes or until browned.
• Combine milk and water; add to skillet.
• Bring to a boil.
• Boil and stir for 2-3 minutes.
• Add browning sauce if desired.
• Serve gravy with chicken and garnish with oregano.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry.
• In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp.

SOUTHERN FRIED CHICKEN WITH GRAVY

Steps:

• In a shallow dish, combine the first 7 ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then place in flour mixture, a few pieces at a time, and turn to coat. , In a large skillet, heat 1/4 in. oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings. , For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.