Traditional Southern Fried Chicken Recipe 465

SOUTHERN FRIED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
• Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
• Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.

AUTHENTIC SOUTHERN FRIED CHICKEN

Steps:

• Wash and cut up chicken.
• Wash again and drain well in a colander in the sink.
• Meanwhile, pour All Purpose Flour in to large brown paper bag and set aside.
• Place washed chicken into a large flat bottomed container with high sides and pour on Kosher Salt , covering pieces well on both sides.
• Place into refrigerator for one hour.
• Remove chicken and shake off excess salt, place into a large deep bowl or zip lock bag.
• Add in seasonings to taste and cover in buttermilk.
• Return to refrigerator, covered for one hour.
• Remove from refrigerator and pour off all of the buttermilk.
• Place chicken on a wire rack (with paper toweling underneath to catch the drips) and allow to come to room temperature.
• Meanwhile, add the solid Crisco to your iron skillet and bring to 350 degrees
• Drop chicken pieces one at a time into the brown paper bag of flour until all pieces are inside.
• Fold over edges and shake. (The chicken is already dead, just shake until the chicken is well coated with flour)
• Slowly place the chicken carefully into the hot oil so that it doesn't splatter.
• Cook on each side approximately 15-18 minutes, until golden brown and the internal temperature is right at 165 degrees in the thickest area of each piece.
• Remove from oil and drain well on brown paper bag.
• Place on platter and move to 200 degree oven until ready to serve

SOUTHERN UNFRIED CHICKEN

Steps:

• In a large bowl, combine buttermilk and hot sauce. Submerge chicken breasts in marinade and allow to soak at least 1 hour (up to 24 hours).
• While chicken is marinating, in a large resealable plastic bag, combine bread crumbs, Parmesan cheese, onion powder, garlic powder, black pepper, ground red pepper, paprika, and salt, if desired. Shake to blend.
• Coat a baking sheet with cooking spray. Using tongs, remove chicken from marinade and place in bag with bread crumb mixture. Shake well, until chicken is evenly coated with bread crumbs. Place on prepared baking sheet and chill uncovered in refrigerator 30 minutes.
• Preheat oven to 400 degrees F. Lightly coat each chicken breast with cooking spray.
• Bake 15 to 20 minutes, or until no pink remains.

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.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Marinate chicken in vinegar for a minimum of 1 hours -- overnight is better.
• Mix flour, spices, and baking powder.
• Heat oil to 350 degrees Fahrenheit.
• Coat chicken in flour mixture.
• Brown on both sides; cover.
• Fry 15 minutes one side.
• Fry 15 minutes other side.
• Take off lid.
• Fry 5 minutes extra to crisp.
• Thanks for keeping the southern tradition alive.

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.