Best fried chicken ever!
Ingredients
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
1 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.Any good Southern Fried Chicken recipes?
This is a good recipe because it is a family recipe from Alabama/Georgia
first marinate your chicken. Season it with some garlic power, salt to taste, black pepper, and seasoning salt (McCormick is good). Season the chicken and put that into a plastic zip-lock bag and add buttermilk. Let it marinate for 2 to 3 hours. When it's ready put some canola oil in a skillet (cast iron) until the bottoms is fully covered by 1/2 inch. let it get hot but not too hot about med temp. take the chicken out of the bag and flour it by rolling it in a bed of all purpose white flour. brown the chicken to a golden brown and serve make sure the chicken is fully cooked you can stick a fork in it and wait a few seconds if there's nothing coming from the inside of the chicken it's done.
and here is another of my go-to recipe from the Southern Food guru
Southern Fried Chicken Recipe courtesy Paula Deen
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes
Well I'm a chef (CIA trained) and I'm from the South where fried chicken was served every Sunday! so I hope I can help ;)
What you need is good quality chicken. If you can get some chicken thats raised on something other than cheap grain, great. The broader the diet, the more flavor in the meat. Either way, buy the chicken and break it down into thighs, drumsticks, breasts, etc..
2 chickens broken down into sections.
1 quart buttermilk
1 tablespoon Salt
few dashes of tabasco.
---you may read recipes telling you to add paprika to this marinade (looking at you Alton Brown ;)) don't! it will cause the chicken to cook very dark, and have a slight burned taste. save all spices to be added once the chicken comes out of the grease. the exception to this rule is salt,, I like to add a bit to the buttermilk to help the buttermilk seep into the meat, and into the flour for breading---
Whisk the salt into the buttermilk until disolved, add tabasco and marinate the chicken in the buttermilk for at least over night, but even better if its 2 days.
Once you've marinated the chicken you'll need
Seasoned flour (just flour with salt added)
Cast Iron Skillet with melted lard heated to a temperature of 325F
Remove the chicken from the buttermilk and roll in the flour, dust off excess and fry in cast iron skillet in batches. 12 minutes per side. You can keep the cooked pieces in a very low oven, with the door slightly open to allow steam to escape, thus keeping the chicken crisp
When the chicken comes out of the frier its time to season. I like to season with a spice mix made of
1 tablespoon Hungarian Paprika (or Spanish if you like smokey flavor)
1/8 teaspoon cayenne pepper
2 teaspoons kosher salt
1/2 teaspoon fresh ground white pepper
1/2 teaspoon ground sage
if you don't like the above, substitute your own blend, you can even use cajun seasoning if you like.
I make my chicken the following way, no matter the chicken I am using (parts or boneless or wings). I marinade the chicken overnight in buttermilk seasoned with Tony Cachere's creole seasoning. Then the next day, I use fresh vegetable oil already up to temp of 350. I put 2 cups of flour and about 3 tbsp of Tony's again to the flour along with some salt and pepper which I just eyeball. I kinda shake all that together and then add pieces of chicken and ';shake'; well to coat. I use tongs and place in hot oil and cook until done. I turn and chicken floats when done. My chicken is awesome!
www.cooks.com
www.recipes.com
www.allrecipes.com
Each one of these sites have plenty of fried
chicken recipes. Plus, they always have
feed-back on all the recipes posted.
That way YOU can choose which one might
sute your needs best.
consider adding to the winning idea a little corn meal to the breading - and believe it or not, if you have rice flower, adding some of that makes the coating very crispy and seals the chicken better.
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