Southern Fried Chicken
A Picture of our Southern Style Fried Chicken. Southern fried chicken is an experience and many think it is hard to make but that is because they don't know how to make southern fried chicken. Southern fried chicken is as easy to make as many other recipes you just need a little practice and a good recipe to give you the knowledge necessary.
How to Make Southern Fried Chicken
This is a classic southern style fried chicken with the flavor of the south where fried chicken is an art form in the south the good news though is you do not have to be an artist to make winning southern fried chicken. Many people want to know how to make southern fried chicken because it is just so good whether fresh from the pan or cold out of the refrigerator so when you make this recipe make extra as people will love it the next day almost as much as the night you make it.
This is another one of those delicious southern fried chicken recipes that uses buttermilk to tenderize the chicken and add a lovely flavor to the chicken. You can use regular milk instead of the buttermilk for a little lighter version of this recipe. This recipe is simple, delicious, and easy to make and your family will ask for more. It goes great with a nice coleslaw and some French fries or equally as good with homemade mashed potatoes and gravy and some fresh corn on the cob.
Southern Style Fried Chicken
Ingredients -
3 lbs chicken pieces
1 cup all purpose flour
1 ½ cups milk or buttermilk
Shortening or peanut oil for frying
Salt
Black pepper
Paprika
Preparation:
Wash the chicken and pat each piece dry.
Dip the chicken pieces in the milk or buttermilk and arrange them on wax paper.
Sprinkle salt, paprika and pepper over them and dredge them in flour.
Leave the chicken to stand for 20 minutes and then dredge it again in the flour.
Heat the shortening or oil in a deep skillet so it comes 1 inch up the side.
Use an instant read thermometer to tell when the oil reaches 375 degrees F.
Cook 4 or 5 pieces of chicken at once in the skillet, keeping an eye on the temperature.
Do not cook too many pieces at once, else the oil temperature will fall a lot and this can make the chicken coating soggy.
Use tongs to turn the chicken so you don't puncture the meat.
Transfer the cooked chicken pieces to a platter and cook the other batch.
Put all the chicken back in the skillet, turn the heat to low and cover it.
You can stack the chicken if you need to.
Cook the chicken gently for 20 minutes or until it is tender.
Keep moving the chicken so it browns evenly.
Take the cover off the skillet and turn the heat back up to medium high to make the chicken crispy.
Make sure the chicken doesn't burn.
Drain it and transfer it to a serving platter.
You can also keep it on a rack in the oven to keep it warm.
(Serves 6)