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Thread: Southern Fried Chicken

  1. #1
    Super Member CarolinePaj's Avatar
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    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
    Caroline

  2. #2
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    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!
    Last edited by aronel; 08-13-2012 at 12:07 PM. Reason: Misspelled word
    Aronel aka Lee

  3. #3
    Google Goddess craftybear's Avatar
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    thanks for the recipe

    Quote Originally Posted by aronel View Post
    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!
    ♥ Craftybear♥ Google Goddess Surfing Queen of Links ♥
    http://quiltingforbeginners.blogspot.com/
    http://quiltinglibraryworldwide.blogspot.com/

  4. #4
    Super Member chips88's Avatar
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    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.

  5. #5
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    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.

  6. #6
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    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

  7. #7
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    Cook's Country from America's test kitchen has done a fried chicken segment. You could see if the recipe is on their site.

  8. #8
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    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.

  9. #9
    Senior Member Dakota Rose's Avatar
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    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.

  10. #10
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    Quote Originally Posted by Dakota Rose View Post
    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!

  11. #11
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    I make my fried chicken as in the recipes above.....the ones with the buttermilk soak. To the flour mixture I also add
    a bit of nutmeg, freshly grated if possible and a bit of dry mustard powder. I don't have exact measurements for the spices
    as each persons taste is a bit different. Start with less, you can always add more the next time.
    Kaye Jacobson Salverda

  12. #12
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    Quote Originally Posted by craftybear View Post
    thanks for the recipe

    Your very welcome CraftyBear!
    Aronel aka Lee

  13. #13
    Super Member marymm's Avatar
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    My mom never took the skin off. Nor did she use buttermilk. She simply washed the cutup chicken, rolled (or shook it in bag) in flour with salt, pepper and paprika. Then she fried it in iron skillet with Crisco shortening. Meanwhile she boiled the potatoes for mashing. She poured off the water and saved it to make gravy with milk and leftover crispies from chicken pan. We ate the gravy with the potatoes and chicken, fresh vegetables and salad. Delicious.

  14. #14
    Super Member 4EVERquilt's Avatar
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    Quote Originally Posted by marymm View Post
    My mom never took the skin off. Nor did she use buttermilk. She simply washed the cutup chicken, rolled (or shook it in bag) in flour with salt, pepper and paprika. Then she fried it in iron skillet with Crisco shortening. Meanwhile she boiled the potatoes for mashing. She poured off the water and saved it to make gravy with milk and leftover crispies from chicken pan. We ate the gravy with the potatoes and chicken, fresh vegetables and salad. Delicious.
    mmmm, your recipe sounds so gooood, love how your mom used the crispies in the gravy.
    will quilt 4EVER

  15. #15
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    My mom and grandma made their chicken and gravy exactly like Marymm! Grandma always had fresh from the cow milk and there is just no way to duplicate the taste without it. I also make my skillet gravy by using the water from the potatoes.

  16. #16
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    when I used to fry chicken: cut up fryer in pieces you desire, wash, drain and dry with paper or cloth towel. put salt and pepper (until it is showing the black pepper) in enough flour to coat chicken three times, lay out on a towel, a new paper or clean cloth; let set for a few mins, perhaps 15 to 20 min; reflour.....dip back in the seasoned flour then fry in crisco that goes about half way up the biggest piece of chicken, brown on first side before turning, should cook in about 7 to 10mins, depends on how big the pieces are.
    .
    REAL SAWMILL GRAVY: I grew up half way on a sawmill, so this is authenic. I grew up the rest of the way on a farm in South Georgia, mostly share croppin.

    3 TBSP of crisco you fried the chicken in
    3 TBSP of the seasoned flour you dredged the chicken in

    add flour to crisco and stir to brown, this is like a roux so brown it to your taste. ADD 1 can of milk, yes canned milk! then add about 1/2 can of water and stir to get all the bits and pieces out of the bottom of the iron skillett where you fried the chicken. GOOD STUFF!!!! be sure you do not use the sweet condensed milk!

    Enjoy, delma

  17. #17
    Super Member CindyA's Avatar
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    I've only used Crisco to grease the pan for baking. Won't it catch fire quickly?

  18. #18
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    I made the recipe Dakota Rose posted. It was very good.
    Kindness is a language which the deaf can hear and the blind see.
    mark Twain

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