Southern Fried Chicken?

Question

Question from new Zealand.

We often hear on tv about "Grandmas Soujthern Fied Chicken", It sounds soooo nice. Could someone pkease give me an authentic old recipe so I can have a go at making this. In turn, I will provide the recipe for our National dessert "Pavlova"

Answer 1

well, you can do it with a dry breading or a batter. What I do for dry breading is mix flour, c small bit of corn meal, with salt, pepper, garlic powder, and seasoned salt, then I dip the chicken in egg wash (whipped egg yolks), then in the breading, and then deep fry, or pan fry if you wish.

For a batter, I make the same mixture sans cornmeal and I add some baking powder and add water until it's a creamy consistency, like oatmeal sort of. Then I sprinkle some flour on the chicken b*****s, dip in the batter, then drop in the oil or pan fry.

Make sure the oil is HOT before you put the chicken in, otherwise it will rinse off the batter and get all nasty, and any batter that sticks will cause a soggy breading.

Good luck!

P.S. The other girl is right, you use your chicken after it's soaked in buttermilk in the fridge all morning. =P

Answer 2

8 piece, original all dark at kfc

Answer 3

Girl friend what you need to do is 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. good luck.

Answer 4

Southern Fried Chickenl

4 pounds chicken pieces

1 1/2 cups milk

2 large eggs

2 1/2 cups all-purpose flour

2 tablespoons salt

2 teaspoons pepper

3 cups vegetable oil

salt

Rinse chicken; pat dry and then set aside.

Combine milk and eggs in a bowl; whisk to blend well.



In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.



Dip a chicken piece in the milk mixture; let excess drip off into bowl.

Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.

Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken b*****s will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt

Serves 4

Answer 5

SOUTHERN FRIED CHICKEN  

3 1/2 pounds chicken, cut up

3 teaspoons salt, divided

1/4 cup butter

3/4 cup all-purpose flour

1/2 teaspoon fresh ground pepper

vegetable oil

Sprinkle chicken with 2 teaspoons salt. Place on platter, cover with wax paper and refrigerate 4 hours or overnight. Pour 1 inch oil into large, deep, heavy skillet. Add butter and heat over medium-high heat to 375 F.

Meanwhile, rinse chicken under cold water. Place flour, remaining 1 teaspoon salt and the pepper in paper bag; shake well. Add half the chicken; shake to coat well. Shake off excess flour. Repeat with remaining chicken. Add chicken to skillet in single layer so pieces do not touch. (If necessary, cook in batches. Keep cooked pieces warm in 200 F. oven.) Cook until evenly golden brown on both sides, turning once, about 15 minutes. Drain well on paper towels. Serve hot.

Serving Size: 6