RECIPE: I made this last night for cards and had mixed reviews about it. REC: Southern Fried Chicken

RECIPE:
dawn_mo

dawn_mo

Well-known member
I would not put hot sauce in the egg wash mixture, not because it was too spicy, but because I didn't like the flavor. I think maybe some herbs and spices instead.

What I did really like about this recipe was the addition of baking powder to the flour mixture. It made the crust so light and crispy. I will definitely add it to my flour from now on.

Also I seasoned the chicken pieces after the wash because they just kept washing off in the egg wash.

I didn't read the close enough. I thought I was browning the chicken to finish up in the oven, but it is fried completely on the stove top. I started with the drumsticks, then thighs, then wings and finished up with the breasts. I put them in a paper towel-lined big roasting pan and kept them warm at 200 degrees.

I am going to try this next time as oven fried chicken.

Southern Fried Chicken (Look out Kfc!l) (Paula Deen)

Recipe #108364

Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.

by Sharlene~W

40 min | 10 min prep

SERVES 4 -6

2 lbs cut-up chicken

Sauce mixture

4 eggs

1/3 cup water

1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)

Seasoning blend

1 1/2 teaspoons salt

1 1/4 teaspoons fresh ground black pepper

1/4 teaspoon garlic powder

Dredging mixture

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).

For sauce mixture: in a medium-sized bowl, beat the eggs with the water.

Add hot sauce and whisk together well.

Pour this mixture into a large plastic zip-top bag.

For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.

For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.

Rinse and pat dry chicken pieces with a paper towel.

Cut breast pieces in half across ribs.

Sprinkle chicken generously on both sides with seasoning blend.

Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.

One piece at a time, roll chicken in flour mixture and drop into hot oil.

Don't crowd chicken pieces--I cook about half the chicken at a time.

Fry chicken until brown and crisp.

Drain on paper toweling.

Dark meat will take about 14 minutes, white meat about 10 minutes.

Remember smaller pieces cook faster than the larger ones.

You can check for doneness by piercing to the bone in the thickest part with a fork.

If the juices run clear, it is done.

http://www.recipezaar.com/Southern-Fried-Chicken-Look-out-Kfcl-Paula-Deen-108364

 
Dawn, Have you seen Paula's Recipe for Grandmother Paul's Fried Chicken ... great reviews on FN

 
I wish I had seen this tip last night before I made a German potato salad.

I really dislike slicing cooked red skins. I am going to try their tip about slicing them before hand next time. I added blanched green beans to the salad, and it was okay. I forgot to take it out and let it come to room temperature because I was too busy frying chicken. I think it would have been good if it hadn't been so cold. And having had a martini, I didn't think about nuking it. smileys/tongue.gif

http://www.americastestkitchen.com/cookstv/preview/?Extcode=L9FN2BA00

 
Thanks Gay! I bet the self-rising flour does the same thing the baking powder did

to the crust. I was thinking that maybe some chipotle in the egg mixture would be good. I like her tablespoon each of salt and pepper in the flour. Mine wasn't seasoned enough in my opinion.

 
Okay, I made this again tonight with a few changes. In the egg mixture

I put in like a tablespoon of Lawry's Garlic Salt, water and eggs for the egg wash.
In the flour, I put some Lawry's Seasoning Salt. I did the egg dip, then flour dip and then set on a plate for about five minutes, then fried. I browned them very well on both sides, starting with the dark meat first. When I was done, I placed them in a paper towel lined roasting pan in a single layer. I had the oven at 375 but after I put the chicken breasts in, I turned it down to 325 degrees. I went drums, thighs, wings and then breasts (cut in four pieces). It turned out really good and I am really happy with this recipe now. Very crispy, non-greasy fried chicken.

 
Jean Anderson talked about using Self Rising flour in her book on Southern Cooking

and I've been using it ever since and it really does seem to make a nice light crispy coating on everything. I used it tonight to make the chili onion straws and they were the best I've made - I hadn't made them in years but I really do think this made a difference.

 
e in sf's fried chicken dinner recipes -- wonderful!!

e in sf's fried chicken dinner

from Gail's, posted on 7/4/98

"THIS IS NOT DIET FOOD!!!!!

what I made for dinner last night...the legendary (or at least among my friends) fried chicken dinner....Be aware that this is kind of a two day process since most of us don't have chicken soaking in the fridge! I usually dry marinate the chicken the night before, then add the milk mixture in the morning and cook it that evening.

This makes a ton, you can always reduce to
your needs. Although this stuff is great
cold!


12 chicken boneless, skinless chicken breasts
2 teaspoons rubbed sage
2 teaspoons thyme
2 cans (14 oz) evaporated milk
2 eggs
2 to 3 cups flour
1/3 cup Lawry's seasoned salt (orange label)
lots o' freshly ground pepper

1 large can of Crisco shortening

pan drippings
3 tablespoons flour
3 cups milk
salt and pepper


Trim the breasts of all ookies. Combine sage
and thyme and rub sparringly into chicken.
Place the pieces in a large zip loc.
Refrigerate overnight. The next morning,
whisk the eggs and milk together and add them
to the zip loc bag. Seal the bag well and
toss the chicken around. Let marinate at
least 6 hours.

In a large, shallow pan (I use a 12" cake
pan) combine the flour, seasoned salt and
pepper.

Melt the Crisco (setting aside one cup for
the biscuits) in a large, deep pan --
preferrably a cast iron one. Here's where it
gets tricky. I have no clue how hot the oil
is degree wise, I just know that it looks
wavy but is not smoking at all and when I
sprinkle a little flour in, it bubbles
quickly and browns the flour in an instant.
Using one hand, remove as many pieces of
chicken as will fit in the pan and place them
on top of the flour. Dredge each piece well
and drop carefully into the oil. Do not
precoat the chicken with flour until you're
almost ready to drop it into the oil -- or
you'll get a soggy crust. Fry the chicken,
turning once. Again, a tricky thing here --
I just know instinctively when it is done --
it's nice and brown and is almost buoyant in
the oil. I would say ten minutes each side
would be a safe guesstimate. Place chicken
on a rack set over a baking sheet -- putting
fried food on a paper towel or paper bag to
drain only steams the crust and makes it
soggy. Dredge the next batch and make sure
the oil has come back up to temperature.
Continue until all the chicken is cooked.

Carefully pour off all the grease taking the
time to be careful to keep all the brown bits
and about 3 tablespoons of the grease in the
bottom of the pan. Sprinkle the flour over
the pan drippings and cook the roux until it
is thickened, about ten minutes. Gradually
add the milk, whisking constantly to avoid
lumps. Salt and Pepper to taste.


Buttermilk Biscuits

1 cup Crisco
2 cups flour (plus 1/2 cup for kneading the
dough)
2 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup buttermilk

Preheat the oven to 400F.

Sift the flour, baking powder, salt and sugar
together into a large bowl. Cut the crisco
into the flour until little pea sized beads
of flour and shortening have formed. Add
buttermilk and stir until a sticky dough has
formed. Place remaining 1/2 cup of flour on
work surface and knead the dough for about 7
or 8 turns -- don't over work the dough but
make sure it is well combined. Use a bisuit
cutter to make about 12 biscuits. Place on a
baking sheet about 2 inches apart. Bake
until golden - about 15 to 20 minutes.

Mashed Potatoes

This isn't really a recipe . . . I use a mix
of russets and Yukon Gold potatoes about 11
potatoes. I cook them in chicken stock
(Swanson's is actually fine in this case)
until they are good and tender. I drain them
and place about 1/2 cup milk and 2 sticks of
butter in the bottom of the pan until melted
and then add the taters and mash them with
plenty of salt and freshly ground pepper."

 
You must log in or register to reply here.
Back
Top