Best Mrs Hoviss Fried Chicken Recipes

SKILLET-FRIED CHICKEN

Steps:

• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
• In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
• Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

KNOTT'S BERRY FARM FRIED CHICKEN

Steps:

• Soak chicken for at least 1 hour and pat dry.
• Coat each piece of chicken with flour and shake off any excess flour.
• Bring oil up to temp in an iron skillet or large frying pan and carefully drop in chicken pieces.
• Cover and fry for 45 minutes or until golden brown and juices run clear.
• Remove chicken when done and drain on paper towels.

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

MRS. HOVIS'S FRIED CHICKEN

Steps:

• Carefully cut each chicken into 8 pieces: 2 legs, 2 thighs, 2 breast pieces, 2 wings (with wing tips removed, if desired). Use the carcasses for soups and stock.
• Combine the salt, black pepper, poultry seasoning, paprika and cayenne, and blend well. Coat chicken pieces with this mixture.
• Coat the pieces with flour. The Southern technique calls for putting the flour in a large, heavy brown paper bag, adding the chicken pieces a few at a time and tossing. Remove and shake off excess flour.
• Heat half the white shortening, half the lard and half the bacon fat in each of two large skillets, preferably black iron. Heat the fat until it is lightly smoking.
• Put the chicken pieces in, skin side up, and cook until crisp and golden brown on one side, about 12 to 14 minutes. Turn the pieces and continue cooking 12 to 14 minutes on the second side, taking care not to burn the pieces.