Best Southern Pan Fried Chicken Recipes

SOUTHERN PAN FRIED CHICKEN

Steps:

• Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
• Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
• Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
• Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.

SOUTHERN PAN-FRIED CHICKEN

Steps:

• In a large bowl, mix together 1 gallon of water and 1 cup salt; stir until salt is dissolved. Add chicken pieces and let stand, refrigerated, 8 to 12 hours.
• Drain chicken and rinse out bowl. Return chicken to bowl and pour over buttermilk. Cover bowl and refrigerate 8 to 12 hours. Drain chicken on a wire rack set over a parchment paper-lined baking sheet, discarding buttermilk.
• Meanwhile, place the lard, butter, and country ham into a large heavy skillet. Cook over low heat, skimming as needed, until butter has stopped foaming and country ham is browned, 30 to 45 minutes. Using a slotted spoon, remove ham and discard. Increase heat to medium-high and heat fat until it reaches 335 degrees on a deep-fry thermometer.
• In a shallow bowl, mix together flour, cornstarch, remaining 1 teaspoon salt, and pepper. Gently squeeze chicken to remove any excess buttermilk. Dredge chicken pieces thoroughly in the flour mixture, shaking off any excess.
• Working in batches, gently place chicken pieces in the heated fat. Cook until chicken is golden brown and cooked through, 8 to 10 minutes. Transfer to a wire rack set over a parchment paper-lined baking sheet or crumpled paper towels. Serve fried chicken hot, warm, room temperature, or cold.

SOUTHERN PAN-FRIED CHICKEN

Steps:

• 1. Night before serving: place chicken in large bowl and set aside. In large pitcher, combine kosher salt with 6 c. water and stir until slat dissolved. Pour salted water over chicken until submerged. Cover and refrigerate overnight. 2. In morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and frig. 8-12 hours. 3. About 1&1/4 hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed until ham lightly browned, 30-45 min. Remove ham and brown bits from fat with slotted spoon. Increase heat to medium hiigh to heat fat to 335. 4. In shallow bowl combine flour, cornstarch, s and p; mix well. Dredge chicken thoroughly in flour mixture, pat well to remove excess. Working in batches, place chicken peices skin side down in fat. Cook 8-10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temp, or cold.

SOUTHERN FRIED CHICKEN WITH PEPPERED PAN GRAVY

Steps:

• Remove chicken from fridge 1/2 hour to coax to room temperature.
• Beat eggs with milk in large shallow dish.
• Mix flour, pepper, salt and accent in another shallow dish.
• Meanwhile melt shortening in a large skillet (deep sided). Pan should be at least 1 inch deep with shortening. If necessary add more as cooking goes to ensure this depth is maintained.
• Dip each chicken piece in the egg mixture covering both sides. Then coat in flour mixture.
• Repeat process one time.
• Turn up heat and heat the shortening until hot (a piece of bread dropped in the pan will sizzle).
• Place chicken in hot fat, do not overcrowd.
• Fry chicken over medium-high until browned and juices run clear. Time will depend on how large the pieces.
• Drain chicken on a stack of paper towels.
• Chicken may be kept warm in a 250 degree oven on a baking pan.
• For the Peppered Gravy:.
• Empty fat from pan, but leave the browned flour in the pan.
• Heat the pan over low heat until the browned flour begins to simmer.
• Stir in 4 Tablespoons flour.
• Whisk constantly over low heat for 5 minutes or so. Or until the flour browns more and combines with the drippings to form a thick paste.
• Pour in 3 cups hot milk (heat in microwave 5 minutes).
• Add salt and pepper to taste (you can't add too much pepper to this!).
• Simmer gravy for 7-8 minutes adding more milk if necessary. To achieve a heavy-creamish consistency.
• Season to taste, making sure there really is enough pepper.
• Place warmed chicken in a a nice dish, pour gravy over chicken and serve immediately.
• Serve with green beans, corn on the cob and sweet tea.

SOUTHERN PAN-FRIED CHICKEN

Steps:

• The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
• In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
• About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
• In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.