cherisebeck asked:
My boyfriend LOVES fried chicken, and he is from the south, whereas I am from the north and never ate fried chicken unless it was KFC growing up. I have tried and tried to no avail to cook him fried chicken…Please help me out
Im not the best cook so beginning on ingredients…and even how to cut a whole chicken! Thanks so much!
Eugene
My boyfriend LOVES fried chicken, and he is from the south, whereas I am from the north and never ate fried chicken unless it was KFC growing up. I have tried and tried to no avail to cook him fried chicken…Please help me out
Im not the best cook so beginning on ingredients…and even how to cut a whole chicken! Thanks so much!
Eugene
Tags: Best Southern Fried Chicken, Fried Chicken Recipe, How To Cut A Whole Chicken
Mark
I won’t go into to all that.
Just do yourself a favor and buy the frozen wingettes in the bag.
Season the FLOUR!!! Salt and pepper, a LOT more that you normally would if you were seasoning the meat. You can cook the frozen wingettes still frozen. No need to let them thaw.
The secret to good fried chicken is NOT in the seasonings but in the way you FRY it.
I use a BIG pot, or a wok-like skillet, something that holds a LOT of oil. You want to use a WHOLE LOT of oil. Let it get hot as usual. Drop the wingettes in there. Not too many, you don’t want it to be croweded in there. Once it starts frying, turn the heat down to medium.
Here’s the secret. When they FLOAT? They are DONE.
Just leave them in the oil until they get to be as brown as you want them to be.
And please drain them on paper towels before serving. Nothing like greasy chicken to kill a sista’s appetite.
Michael
This is a recipe that never fails - it’s my favorite fried chicken!
Buttermilk Fried Chicken
1 (3 pound) fryer, cut into pieces
2 cups buttermilk
6 cloves garlic, smashed
1 large onion, sliced
1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/2 teaspoon cayenne pepper
Salt and pepper
3 cups solid vegetable shortening
Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.
And here’s a great link on how to cut up a whole chicken…
Have fun!
Joy
My aunt from NC makes it this way as do I. It is awesome!!
Soak the chicken in Buttermilk…we soak it overnight but an hour or so will work if need be. Poke the chicken pieces with a fork so it marinates nicely in the milk.
Mix white flour with ALOT of black pepper and some salt…I also like to add a few dashes of old bay seasoning.
Press the chicken into the flour until well coated. I like a lot of “crusty” on my chicken so I dip again in the milk and back again in the flour.
Fry in a mixture of Crisco and butter. You want enough Crisco so that when you put the chicken in the meat is fully immersed in the hot oil. I usually use one stick of butter. You want the oil to be between at least 325-350 degrees. Put chicken in and when the bottom side is brown…turn and brown the other side. You want to be sure to turn only one time or you can loose the crust and that is bummer.
Drain on paper towels and enjoy.
Diane
Allright, first cut your chicken into 8 pieces or just buy the peices you like. Make sure you get bone-in pieces or else it wont be southern. Soak your chicken in buttermilk overnight. (add some texas pete if you like it spicy)
Prepare some flour (about 6 cups) mixed with salt,pepper,granulated garlic,and onion powder.
Preheat your pan with about 1-1.5″ of oil (any vegetable oil will do)
Drag your chicken through the flour 2-3 times before cooking- important for extra crispiness!
If your chicken is getting dark brown before the inside is getting done, reduce heat and finish that piece in the oven at 350F
Brittany
Fried Chicken
1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges
This is sooooooo good.
Betty
1 chicken (3 to 4 pounds), cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
2 cups buttermilk
2 tablespoons chile paste (such as sambal)
Peanut oil, for deep-frying
Put the chicken in a large bowl. Add cold water, by the quart, to cover the chicken by about 1 inch. Add 1 tablespoon of salt to each quart of water. Cover and refrigerate for at least 2 hours or overnight.
When you’re ready to cook, mix the flour, garlic and onion powders, paprika, and cayenne in a large, shallow platter until well blended; season generously with salt and pepper. Stir together the buttermilk and hot sauce in another large, deep platter or wide, shallow bowl; season with salt and pepper.
Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture. Dip them into the buttermilk and then roll them in the seasoned flour again to make a good crust. Put the chicken pieces on a piece of parchment or waxed paper, or on a clean platter, while you heat the oil.
Pour about 3 inches of oil into a large deep pot; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.
Shannon
My grandma was from the south. On the farm she taught my mom how to cook. Here is the way we got chicken. I do it this way myself. Except I buy already cut up chicken, usually only thighs because I like them the best.
I will attempt to tell how to cut up a chicken from my fuzzy memory of my mom doing it, I’ll admit I did not pay a lot of attention. So here goes: Find the joint that holds the thigh to the body and cut through it. Cut through the joint that holds the leg and thigh together. Cut through the wing joints. Now this is where it gets a bit fuzzy. Cut the ribs off the ******. You can leave the ****** whole or split it in half. Dump the ribs in the garbage or give them to the dog. You are now left with the back. Not much meat on them, but my mom grew up during the depression and would split it in half and cook it too. One of the best parts was there, the tail. Nothing but fat but very tasty. Now if he is truly a southern boy and you buy a whole chicken and cut it up. Don’t forget the little bag in it. You have to also fry the heart, gizzard, liver and neck.
It is really easy.
Southern-Fried Chicken
1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard, this really adds the southern flavor.
1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.
2. In a large deep cast iron frying pan, melt lard over medium-high heat to 375 degrees. I use the splatter test, put a little water on your fingers and flip it into the grease, when it splatters the heat is right. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels