Best The Perfect Southern Fried Chicken Recipes

SOUTHERN FRIED CHICKEN

Southern Fried Chicken image

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

Ingredients

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

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

TRADITIONAL SOUTHERN FRIED CHICKEN RECIPE TRIED AND TRUE

Traditional Southern Fried Chicken Recipe Tried and True image

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

Ingredients

2.5-3 lb Whole Chicken, cut up into 8 pieces
2 c Buttermilk
2 tsp Hot Sauce
2.5 c All Purpose Flour
1.5 tsp Salt
1 tsp Ground Black Pepper
1/4 tsp Poultry Seasoning
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1 tsp Paprika
1/2 tsp Creole Seasoning (or Cayenne Pepper)
1 Egg, beaten
1 c Buttermilk
2 c Peanut Oil, for frying (or Vegetable Oil)

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

MAMA'S FRIED CHICKEN

Mama's Fried Chicken image

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

Ingredients

1 (3- to 4-pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
Self-rising flour
Vegetable oil

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.

PERFECT SOUTHERN FRIED CHICKEN

Perfect Southern Fried Chicken image

This is an outstanding recipe. When I found this I decided I didn't need to look for the perfect fried chicken recipe any more - I already had it.

Provided by PanNan

Categories Chicken

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 whole chicken, cut into 10 pieces (2 legs, 2 thighs, 2 wings, 4 breast)
4 cups water
3 teaspoons salt
1 cup buttermilk
2 eggs
1 tablespoon Season-All salt
1 cup flour
2 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons Season-All salt
vegetable oil or shortening (for frying)

Steps:

Soak chicken in water and salt at least 2 hours in the refrigerator.
Mix buttermilk, eggs and Season All and dip chicken pieces in this mixture.
Combine 1 cup flour, 2 tbsp corn meal, 2 tsp dried oregano, and 2 tsp Season All in a bag.
Drop two pieces of dipped chicken in the bag at one time.
Shake to coat.
Place on wire rack to rest.
(I place wax paper under the rack to catch any flour that falls off.) Heat a shallow layer of oil or shortening to 360 F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet.
Place the chicken in the pan, trying not to crowd the pieces.
Cover for the first five minutes.
Check the chicken.
When golden brown, turn.
Cover for the next five minutes.
Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through.
Watch carefully, and don't allow it to get too dark.
If it's frying too fast, reduce heat slightly.
NOTE- the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.