Best Sallis Fried Chicken Recipes
MAMA'S FRIED CHICKEN
Behold: our most shared fried chicken recipe of all time. Fried chicken is, put quite simply, a decadent delight when done right, and this recipe will take you back to the days when your mother used to fry her famous chicken for Sunday dinner. This Southern classic, Mama's Fried Chicken, is simple in its perfection. Crispy on the outside and juicy on the inside. Are you curious about the secret to this decadent recipe? It's the buttermilk. Make sure to soak your chicken in buttermilk for at least two hours before frying. It's the trick to serving fried breasts, drumsticks, and thighs that are perfectly golden on the outside and tender on the inside. Once finished frying, we promise that it'll be nothing short of sheer Southern comfort. So skip that bucket of fast-food fried chicken and remember what it's like to eat "real" fried chicken. That's where our best fried chicken recipe below can help.
Provided by Southern Living Test Kitchen
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours.
- Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
- Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.
TRADITIONAL SOUTHERN FRIED CHICKEN RECIPE TRIED AND TRUE
Tried and true recipe for classic Southern fried chicken that is pan fried crispy and golden brown.
Provided by Julia Jordan | Julia's Simply Southern
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Combine the Marinade: In a large mixing bowl, combine two cups of buttermilk with 2 teaspoons of hot sauce; add the chicken pieces and make sure they're all coated well. Cover and refrigerate at least 4 hours to overnight.
- Add peanut oil to a cast iron skillet and heat over medium low.
- Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside.
- Prepare the wet dredge mixture by whisking together the egg with a cup of buttermilk in a large bowl; set aside.
- Remove the chicken pieces from the marinade and place on a paper towel lined sheet pan. Use a paper towel to gently dry the chicken pieces slightly.
- Dredge each chicken pieces in the dry dredge mixture, then wet, then dry; shake off excess. Place dredged chicken pieces on a foil lined sheet pan. Repeat until all pieces are done.
- Cooking in batches; begin by adding the chicken legs, thighs and wings to the hot oil making sure not to over crowd the skillet.
- Use tongs to turn every 5 minutes, fry the chicken until crispy and golden brown (12-15 minutes).
- Transfer the cooked chicken pieces to a paper towel lined sheet pan with a cooling rack placed on top to drain excess cooking oil.
- Continue with frying the remaining breast pieces, turning as needed (15-18 minutes) until crispy and golden brown.
- Transfer the breasts to the lined sheet pan when done.
- Serve after chicken has cooled 10 minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 124 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 311 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3.5 grams unsaturated fat
SKILLET-FRIED CHICKEN
To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
SOUTHERN FRIED CHICKEN
This recipe is originally from Alabama, and has been passed down for generations.
Provided by Cindy Garrick
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt, pepper, and paprika. Roll in flour.
- Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
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