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Southern fried chicken pieces recipe

Southern fried chicken pieces recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Spicy, crispy chicken pieces that remain moist in the middle. Instead of the milk and lemon juice, you can use 250ml buttermilk.


Cheshire, England, UK

20 people made this

IngredientsServes: 2

  • 240ml milk
  • 1 tablespoon lemon juice
  • 125g plain flour
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 200g boneless and skinless chicken breasts, diced
  • 4 tablespoons groundnut oil

MethodPrep:5min ›Cook:20min ›Extra time:10min › Ready in:35min

  1. In a bowl stir together the milk and lemon juice and set aside for 5 minutes.
  2. In a large freezer bag or a bowl, mix together all the dry ingredients. Adjust seasoning to your preference.
  3. Soak the chicken pieces in the milk for a few seconds, then remove the chicken pieces from the milk and then transfer them to the flour mixture.
  4. Gently toss the chicken until it is coated in the flour, then transfer the chicken to a large plate or chopping board.
  5. Sprinkle a small amount of the milk over the chicken so that it slightly moistens the flour, then leave the chicken to rest for 5 minutes.
  6. Heat up the oil in a large pan until very hot and carefully transfer the chicken to the pan. Turn the heat down and using a pair of steel tongs, carefully turn each nugget so that all sides are golden brown. Cook until the chicken is no longer pink at the centre, about 20 minutes, carefully turning the nuggets individually with the tongs so that the coating isn't disturbed and doesn't burn. Carefully remove from the pan and allow to drain on some kitchen paper before serving.

Substitution

Instead of chicken breasts you can use skinless chicken pieces such as drumsticks and legs. If using chicken pieces on the bone you may need to cook for an extra 5 to 10 minutes.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

A great recipe that was easy to prepare and make. I change the amount of spices depending on how I feel and it always comes out great. The chicken is succulent and the coating crispy. A firm favourite in our house hold.-16 Jul 2012

Decided to give this recipe a go last night as I've never cooked southern fried chicken before! The recipe was easy to follow and the end result was excellent. The chicken was succulent and crispy I will be using this recipe again-26 Oct 2011

This was lovely! I love how crispy the chicken is, but when your making this, be sure to give the chicken pieces a proper coating of flour!-03 Jul 2012


How to Make Classic Southern Fried Chicken

Perfect fried chicken has to live up to some pretty high expectations. You want it to be shatteringly crisp on the outside, tender and juicy on the inside, and with a flavor that creates sensory memories for a lifetime. Is that too much to ask for? Not any more. Nicole McLaughlin, aka NicoleMcmom, is here to share her own recipe for Southern-style fried chicken that starts with a buttermilk bath and ends with the perfect bite (and the perfect sip to go with). Watch the video up top and scroll down to get Nicole&aposs own recipe and all her step-by-step tips so you can make perfect fried chicken at home. Bye bye, bucket!

Ingredients

  • 4 pounds bone-in chicken drumsticks and thighs, with skin
  • 4 cups buttermilk
  • 2 tablespoons hot pepper sauce (such as Crystal ®)
  • 1 tablespoon kosher salt
  • 3 teaspoons ground black pepper, divided
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • ½ teaspoon cayenne pepper
  • 1 quart vegetable oil for frying, or as needed

Directions

  1. Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
  2. Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl whisk until well combined.
  3. Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
  4. Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
  5. Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
  6. Serve immediately.

Nicole's Top Tips

  • Nicole likes to use chicken drumsticks and thighs for this recipe because small to medium pieces cook more evenly and dark meat is less likely to dry out when you cook it. If you&aposd like to use chicken breasts instead, cut them in half first.
  • Don&apost skip the buttermilk bath or try to shortcut it. The acid in buttermilk helps tenderize the chicken, so let it soak for several hours or overnight.
  • After the chicken marinates, let it sit at room temperature for about an hour so the inside of the chicken isn&apost super cold when you fry it. This helps the inside cook more evenly.
  • Instead of dipping the chicken in the seasoned flour mixture one piece at a time, you can shake it all together in a large paper bag or zip-top bag. Be sure to let the excess buttermilk marinade drip off first before you add it to the bag.
  • Set the chicken pieces on a rack and let them rest for about 20 minutes while you heat the oil.
  • Nicole likes to fry chicken in her Dutch oven because it holds the heat as well as a cast iron skillet and its high sides keep the oil from splattering her kitchen.
  • Temperature control is essential to perfect fried chicken. Clip a candy thermometer to your pot with the tip immersed in the oil so you can keep an eye on the temperature fluctuations throughout the frying process.
  • Turn your oven on to about 200 degrees F (95 degrees C) so you can set the fried pieces on a rack in the oven to keep warm while you fry the next batch.

And finally, what&aposs the perfect sip to go with the perfect bite of crispy, juicy fried chicken? Nicole says it&aposs a cold glass of bubbly. And we&aposre not arguing.

Related

You can connect with Nicole as NicoleMcmom on Allrecipes and on Instagram&#[email protected]


Ingredients

  • 2 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 large egg
  • Kosher salt
  • One whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings
  • 1 1⁄2 cups all-purpose flour
  • 1⁄2 cup cornstarch
  • 1 teaspoon baking powder
  • 4 cups vegetable shortening or peanut oil

Southern Deep Fried Chicken

  • 2-1/2 to 3 pounds fryer chicken, cut into 8-10 pieces
  • 2 cups buttermilk
  • 6 egg yolks
  • 2 cups all purpose flour
  • 1/2 sugar less cornflakes (plain)
  • 2 tablespoons of seasoning salt
  • 2 tablespoons garlic
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 teaspoon poultry season
  • cooking oil for Deep Fryer

As always the key to great cooking is preparation and quality ingredients.

  1. Wash chicken and pat dry with paper towels. Pour buttermilk into a large bowl. Place chicken into bowl and soak in your refrigerator for about 4 hours.
  2. Now it's time to form your mixture. In another large bowl, crush cornflakes well. After crushing cornflakes add flour, seasoning salt, garlic, onion powder, cayenne pepper and poultry seasoning.
  3. After about 4 hours remove chicken from the refrigerator.
  4. Place egg yolks into a small bowl and beat until smooth.
  5. Find yourself a paper or plastic bag that will be used to shake the chicken. Now place enough mixture to coat a piece of chicken into the bag.
  6. Dip a single piece of chicken into the egg yolks and then shake the chicken in the mixture. Do this twice for each piece of chicken. Allow your chicken to sit at room temperature for about 10 minutes before frying.
  7. Follow the instructions on your deep fryer for preparing and heating your oil. When the oil is ready place your chicken into fryer and cook until done. The chicken should be golden brown, using tongs turn the chicken if necessary. Don't overcrowd the fryer.

Of the three southern fried chicken recipes this is my personal favorite.

This recipe provided courtesy of https://www.soulfoodandsoutherncooking.com/

Southern Fried Chicken

How to Make Classic Southern Fried Chicken

Good ole southern fried chicken. Can't imagine living without it! Admittedly, fried chicken is not an easy dish to get down right without practice - and unfortunately, not something we can eat regularly enough to get that practice - and. frankly, it's a mess. It's a mess to prep, it's a mess to cook, it's a mess to clean up, and then there's all that oil to contend with afterward too. Given the fact that we have KFC and Popeye's these days, it's not surprising it really isn't made much at home anymore, but. it is so good, that it is something we Southerners certainly deem worthy of all that trouble, at least on occasion.

This recipe is a basic fried chicken sans the buttermilk but utilizing a salt brine. I am a true believer in brining chicken so definitely allow time for that step. It produces a tender and juicy fried chicken and is worth the time. Season the chicken pieces with the salt and pepper and allow it to rest in the fridge for at least one hour, two or three if you have the time. You can also add some garlic powder if you like.

Some people would say who needs all that fuss? Our grandma's didn't fuss with a fried chicken like that! Well, let's not forget our grandma's very likely went out in the backyard, caught a chicken and well. you know the rest. If they didn't do that, they likely bought a chicken fresh from a chicken farmer up the road. They didn't buy or eat these huge, mass produced chickens like we do these days, and I find that our chickens today need a little bit of help.

As far as frying, I like to use a large cast iron skillet or my cast iron dutch oven and you can't go wrong really if you use a thermometer. You can regulate the temperature so much easier with one and I really think it is a must-have for perfect fried chicken. Dark meat takes roughly 14 minutes white meat around 10 minutes, but of course it depends on the size of the pieces too. When cooking mixed chicken, be sure to place the larger, dark meat pieces in the center of the skillet.

For more of my favorite fried chicken recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: How to Make Classic Southern Fried Chicken

©From the Kitchen of Deep South Dish

Marinade time: 6 hours | Cook time: 15 min | Yield: About 4 to 6 servings

Ingredients

  • 3-1/2 pounds chicken (white, dark, mixed), cut into 8 or 10 pieces
  • 1 heaping tablespoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 eggs
  • 1-1/2 cups milk or buttermilk
  • 1 tablespoon hot sauce
  • 1-1/2 cups self-rising flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Cajun or Creole seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Lard, shortening or cooking oil , for frying

Add the chicken to a large Ziploc bag. Whisk a heaping tablespoon of salt into a near gallon of water and pour water over chicken. Seal well and place the bag into a bowl (in case of leaks) and refrigerate for about 6 hours, or overnight.

Drain the chicken, pat dry with paper towels, and arrange on a large plate or baking sheet sprinkle generously with pepper on both sides. Cover loosely with plastic wrap and refrigerate for at least one hour, longer if you have time.

Set up a dipping station with one medium sized bowl for the egg and milk mixture, a second medium sized bowl for the flour and a large plate or platter to hold the breaded chicken. Whip the egg, milk and hot sauce together. In a large bowl, whisk flour with all the seasonings. Dip the chicken into the flour mixture, then the milk and egg mixture, allowing excess to drip off and back into the flour, gently shaking off excess flour. Transfer to a large platter. Set aside to rest.

Fill a 12 inch or larger cast iron skillet about halfway with oil and using a deep fryer thermometer, heat oil over medium high heat until it reaches around 360 degrees. If you don't have a thermometer, the oil is generally ready when a pinch of flour tossed in sizzles. Very carefully slide the pieces of chicken in, one at a time, and skin side down, slowly laying it into the hot oil. Remember, you are working with extremely hot oil on a fire here, so take care not to allow the oil to overflow as you add pieces, since the oil will rise with each piece you add. Also, don't overcrowd the pan - you'll only want to fry about 4 or 5 pieces of chicken at a time.

Cook on the first side about 8 minutes, trying to keep the oil at about 300 degrees F by regulating the temperature up or down turn and cook another 6 minutes or until golden brown and juices run clear when pierced with a fork. Adjust time as needed depending on cuts used and their size. Drain on a paper bag or a rack over paper towels. Hold the first batch in a low oven while you finish the next batch. Serve immediately.

Cook's Notes: I use White Lily self rising flour. For a little extra bump of flavor, add 1/4 cup of hot sauce to the egg and milk blend. If you by chance find your chicken to be underdone, you can finish it in a 350 degree oven, for 10 to 15 minutes, or until juices run clear.

Buttermilk Fried Chicken: In a large non-reactive bowl, whisk together 2 cups of buttermilk with 1/4 cup of hot sauce. Add all of the chicken pieces, turning to coat completely, cover and refrigerate for 2 hours or up to 8 hours. Remove and shake all of the excess buttermilk off. Continue as above with dredge and frying.

For the Air Fryer: I used chicken legs in the Power Air Fryer Pro Elite, which has moveable mesh racks. For a basket air fryer you'll have to do this in batches. Prepare chicken as above, dipping in flour then milk (or buttermilk) and egg, then again in the flour. Spray racks and chicken on both sides cook chicken on lower two slots of oven at 350 degrees for 15 minutes. Remove, spray and turn chicken, spray again and swap racks cook another 10 minutes. Remove, spray and turn chicken, spray again and swap racks. Increase heat to 400 degrees and cook for 5 minutes longer, or until an instant read thermometer registers 165/170 degrees F. I recommend the EVO sprayer <affil link> for air fry cooking.

Fried Chicken Tips:

Honestly, getting to that perfect fried chicken just really takes making it a few times really. Everything depends on your range (gas or electric), the kind of chicken you're using (whole chicken you cut up, one you buy cut up already or all of the same type of pieces), the type of skillet (stainless, cast iron etc.) But don't let all that scare you. Here are a few tips that might help:

  1. Maintaining the thermometer at around an average of 300 degrees F roughly is just a good range to shoot for - too much over that and the oil gets too hot and you'll end up with burned crust and undercooked chicken, too much under that and the oil is too cold and you end up with chicken that is greasy. Eventually you get to the point of where you can listen to the oil and the chicken and know when it is ready.
  2. It takes some practice and knowing your range as far as regulating that temperature. You may need to turn the fire up when you first drop the chicken in and then turn it back down not too long after, before the oil gets too hot.
  3. Make sure you're not overcrowding your skillet - even with my larger 12 inch cast iron skillet I still do a whole chicken in two batches. There always needs to be plenty of room in the skillet for the oil to bubble up around the pieces. If the pieces are too close together, it will bring the temperature of the oil down too quickly meaning you'll have to cook the pieces longer and they will absorb more oil, making it more greasy.
  4. Cast iron is good for chicken frying because it distributes the heat more evenly across the skillet with less hot spots, but with an electric range you'll still get those hot spots, usually right in the middle of the skillet. Start with the thighs and legs there, with the bigger part of the leg toward the center of the skillet, breasts next, but while your chicken is frying, keep checking the undersides and rearrange the pieces as needed, moving it to a different part of the skillet or turning it toward the outside of the skillet if its getting too brown.
  5. Don't be afraid to turn the pieces several times to prevent burning until you get comfortable with the process. Always use tongs to handle the chicken - don't pierce it with forks.
  6. I also prefer to buy a whole chicken and cut it up myself, but either way, if the breast pieces are super large, which they almost always are anymore these days, cut those evenly in half, so that you end up with four breast pieces instead of two.
  7. If you have a preference of pieces, you don't have to cook a whole chicken either - just do all breasts or all legs or all thighs, whatever you like. They are usually about the same size so that they cook in about the same time, making it much easier.
  8. While brining is optional, I highly recommend it. Not only does it improve flavor, add moisture and helps to tenderize, that extra moisture barrier also provides some insurance against overcooking.

Check These Recipes Out Too Y'all!

Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.


Southern fried chicken

Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.

Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don’t do this too hard or you’ll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp – don’t overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.

Bake for 30 mins until cooked – check one drumstick and one thigh with a skewer – cook for longer if you need to.

RECIPE TIPS
PAPRIKA WEDGES

Heat oven to 200C/180C fan/gas 6. Cut 1 kg all-purpose potatoes, such as Desirée, into decent-size wedges (peeled if you prefer), and boil in salted water for 5 mins. Drain and tip into a bowl with 2 tbsp olive oil, 2 tsp paprika and lots of seasoning. Toss well. Tip onto 1-2 baking sheets in a single layer. Bake for 25-30 mins alongside the chicken, or until crisp and cooked through.

MUSTARD SLAW

Finely slice ½ white onion. Grate 500g carrots. Shred 1 small white cabbage. Mix in a bowl with 2 tbsp mayo, 1 tbsp Dijon mustard and 2 tsp mustard seeds.


Southern Fried Chicken

Here it is: our favorite recipe for this all-time classic. Mashed potatoes or biscuits are a must.

  1. In extra-large (2- to 2 1/2-gallon) zip-tight plastic bag, combine buttermilk, hot pepper sauce, and 1 teaspoon salt. Add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl refrigerate 2 to 24 hours to marinate, turning bag over once.
  2. In pie plate, stir flour, baking powder, pepper, paprika, and remaining 2 teaspoons salt until well mixed. Remove chicken, a few pieces at a time, from buttermilk, shaking off excess. Add chicken to flour mixture, turning to coat well. Place chicken pieces so that they do not touch one another on wire rack, set over waxed paper. Repeat with remaining chicken. Let stand until coating has set, about 15 minutes. Discard buttermilk mixture.
  3. Meanwhile, preheat oven to 250 degrees F. Line two 15 1/2-inch by 10 1/2-inch jelly-roll pans or large cookie sheets with paper towels. Divide oil between two 12-inch skillets, preferably electric (there should be about 1/2 inch oil in each skillet), and heat over medium heat until temperature reaches 360 degrees F on deep-fry thermometer.
  4. To each skillet, add 4 chicken pieces, skin side down, being careful to avoid crowding. Cover skillets and cook until chicken is light golden brown on bottom, 4 to 5 minutes. Turn pieces and cook, covered (reducing heat to medium-low if necessary to maintain a temperature of 300 degrees F), 8 to 10 minutes longer for white meat, 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes, until well browned on all sides and juices run clear when thickest part is pierced with tip of knife. Using tongs, transfer chicken pieces to lined jelly-roll pans to drain keep warm in oven. Repeat with remaining chicken. Makes 8 main-dish servings.


Southern Fried Chicken Thighs

Fried chicken is a delicious dinnertime treat that's always a hit. But the crispy main dish is usually reserved for special occasions since it's not exactly diet food. This recipe for Southern fried chicken thighs cuts out some of the fat by using boneless, skinless meat and low-fat buttermilk. Most fried chicken recipes call for skin-on chicken, which adds flavor and moisture but also adds fat. Chicken thighs tend to remain moist and flavorful without their skin on, making them perfect for frying. While they're not exactly health food, Southern-fried chicken thighs are lower in fat than traditional fried chicken recipes without sacrificing texture or flavor.

Plan ahead so you can marinate the meat for a couple of hours in buttermilk and spices. When it comes time to eat, the chicken only takes a few minutes to fry up. The secret to great fried chicken is three-fold: a soak in a flavorful marinade, oil at the proper temperature, and the correct frying time. Serve the chicken thighs fresh out of the pan with traditional sides like mashed potatoes or potato salad, or use to make a fried chicken sandwich.


Ingredients

    • 2 frying chickens, weighing no more than 3 pounds each, cut up for frying
    • 2 tablespoons chopped garlic (about 8 large cloves)
    • 4 cups buttermilk or plain all natural yogurt, stirred until smooth
    • 3 cups unbleached all-purpose flour
    • Lard or peanut oil, for frying
  1. For the herb and spice mix:
    • 1/2 teaspoon ground cayenne pepper
    • 1 teaspoon freshly ground cumin
    • 1/2 teaspoon ground mace
    • 1 teaspoon freshly grated nutmeg
    • 1 teaspoon paprika
    • 1 teaspoon freshly milled black pepper
    • 1 teaspoon ground ginger
    • 2 teaspoons crumbled dried basil
    • 2 teaspoons bay leaves ground to a powder (use a spice mill or blender)
    • 2 teaspoons crumbled dried oregano
    • 2 teaspoons crumbled dried sage
    • 2 teaspoons crumbled dried thyme
    • 1 teaspoon salt

Southern Cast Iron Fried Chicken

4 cups buttermilk
1/2 cup hot sauce
1 (3 1/2-pound) chicken, cut into 8 pieces
8 cups all-purpose flour
1/4 cup garlic powder
3 tablespoons salt
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon Old Bay seasoning
1 tablespoon sweet paprika
1 teaspoon onion powder
Vegetable shortening or peanut oil, for frying

In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces and submerge in the buttermilk. Transfer to the refrigerator and marinate for at least 6 hours.

When you're ready to cook the chicken, line two baking sheets with wire cooling racks.

In a large bowl, whisk together the flour, garlic powder, salt, black pepper, cayenne, Old Bay, paprika and onion powder. Transfer to a large, heavy-duty paper bag.

Remove the chicken from the buttermilk, allowing any excess to drain off. Place the chicken pieces in the bag with the flour. Clasp the bag at the top and vigorously shake the bag to completely coat the chicken with the flour. Remove the chicken from the bag, tap off excess flour, and transfer to one of the prepared baking sheets. Let rest for 15 minutes.

As the chicken is resting, fill a large cast iron skillet one third of the way up the sides with melted shortening or peanut oil. Place the pot over medium to medium-high heat and bring the oil to 325 degrees. Monitor the oil's temperature using a fryer or candy thermometer.

When the oil is hot, add the legs and thighs of the chicken first, placing them around the sides of the skillet. Cook for 2 to 3 minutes before adding the breasts and the wings. Cover the skillet with a wire splatter screen to prevent excess grease from adhering to your kitchen surfaces. Fry, flipping occasionally, until the internal temperature of the chicken reaches 165 degrees, 10 to 15 minutes.

When the chicken has finished cooking, transfer to the second prepared baking sheet and let rest for 10 minutes before serving.

Photo Credit: Ideamar Austin