Southern Fried Chicken
 

Hi Guys,

It is not something that we make a lot over here so I don't know where to find any good recipes..... and then I had a Eureka moment and remembered you lovely ladies on the board......!!!

So any and all recipies will be gratefully received!

Hugs

Caroline

This is my recipe for southern fried chicken, I'm originally from Kentucky.


1 chicken (fryer)
1 egg
1/4 Cup milk
2 cups flour
salt and pepper to taste
Enough oil (vegetable or peanut) for 1 inch in large skillet (cast iron if possible)

Cut up chicken, remove skin (except on wings), wash with cold water, drain. Heat oil to medium high.
Beat eggs and milk together, until combined.
Mix flour, salt & pepper together.
Dip chicken pieces in milk/egg mixture, (I always start with the breast because it takes the longest to cook).
Dredge pieces in flour mixture.
Slowly add coated pieces to hot oil, (you want it to slowly cook so that it will completely cook through). Cook on one side until brown, then turn to brown other side. Try not to turn more than once, or you will lose crust.

Drain on paper towels to remove excess oil.

The main thing is to make sure it is cooked through.

Add any additional spices, if you want, to make the recipe yours.

Enjoy!

thanks for the recipe

i soak my chicken in a big pan over night. in salt water. then i drain all water off. then take my chicken and flour them up and put in skillet with a little oil enough to cover bottom of skillet then i salt and pepper them and let them cook for atleast 3 hours turning every half hour. yummy for the tummy.

I have learned that to have crispy southern fried chicken rinse and clean chicken soak in Buttermikk over night or at least an hour sason your flour I just use salt and very little pepper and sometimes garlic. Roll chicken in flour dip back quickly in the buttermilk which you have beaten up an egg. flour again and fry slowly in castiron skillet with plenty of hot oil in it. My grandmother used this same recipie only she used butter to fry hers in,

Now I make it like this flour each piece spritz with oil on both sides and put in my big boss cooker { cooker like they advertise by another name on infamercials}plug in set timer for 40 minutes and air fry it not as good but better for you.

I rinse the chicken with water running and then put it in a zipped lock bag and add buttermilk sit in the refg.over night next morning i make me a bowl of flour,salt,parkia and sit out a bowl of buttermilk get the deep cast iron skillet out put solid cricso in the skillet let it heat up dip chicken in buutermilk mixture then in flour have the skillet hot put chicken in .Then when it's done i lay chicken on paper towels in a large covered bowl snap on the lid and let it sit until it's time to serve.Love it with some potato salad or dressing

I just roll mine in flour, sprinkle with salt and Watkins pepper and fry in a skillet with just enough oil to cover the bottom. It must be good because every family gathering and every family reunion, I'm getting requests to bring it. I've tried the buttermilk wash and it wasn't a hit with my crowd.

My DMIL didn't soak hers but would dip in egg and flower mixture then brown in the hot grease. After browning she would put it in a roaster in the oven and let it finish cooking while she was in church. Never were any left overs from Sunday dinner and it was always chrispy.

My Mother and Grandmother did the same. I still have that big old roaster, blue enamel. We came home to a delicious smell, especially in winter. This was always served with mashed potatoes and gravy, two home canned veggies(or sliced tomatoes if summer) fruit for dessert and sometimes a special treat for Dad...butterscotch pudding. Ah, memories!