Stockyards Fried Chicken Recipes
BEST-EVER FRIED CHICKEN
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
SKILLET-FRIED CHICKEN
To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
- In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
- Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
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