Every Southern cook has their special touch for fried chicken. This recipe evolved from a blend of sources and has a couple of options. One Louisiana cook adds a tablespoon of Tabasco to the milk, giving the chicken a little spice. Another cook blends a few spoons of fine cornmeal with the flour for subtle crunch. Traditionally the best fat for frying chicken is lard. Today Crisco is favored by some cooks, other use vegetable oil. One trick for flavor is adding a few spoons of bacon fat to unsaturated cooking oil. Most important are three things: use no more fat than comes half way up the chicken. If frying's new to you, check fat temperature with a fat thermometer. Don't crowd the pan, pieces might barely touch, but no more.
Best Fried Chicken Recipe Criscol
Blend flour, salt and pepper in a paper bag, tasting for balance. Have milk in a shallow bowl. Use an electric fry pan or a large, heavy skillet, cast iron is best. Fat should come no more than halfway up the side of the chicken pieces. This isn't deep frying. Start with about 3/4 inch. Heat to 375 degrees.
Figure how many chicken pieces will fit without crowding in the pan. If possible fry white and dark meat separately for best cooking. Dip chicken pieces in milk, then shake in flour bag, shaking off excess. Arrange in the hot fat. Turn several times in cooking for even coloring. Fry about 15 to 20 minutes to golden and crisp, turn with tongs (don't pierce chicken as juices spatter in the fat). Lower heat slightly to 350 degrees and cook another 15 to 20 minutes. Test for doneness with instant reading thermometer -- should be 175 to 180 degrees. Drain on paper towels. Serve hot or cold.
A whole chicken is brined in buttermilk, dredged in flavorful breading, and deep-fried in a cast-iron skillet to produce a golden, crispy outside and a flavorful, juicy inside to make this delicious southern fried chicken recipe.
I just discovered you a few minutes ago. I have watched some of your great chicken recipes and this fried chicken wing video. FANTASTIC! You have renewed my faith in trying to fry wings. Thank you so much! I too will check my poultry seasoning.
It is usually used as cooking oil, but it can also be used in baking, as a moisturizer, and for other cosmetic purposes. Crisco is chemically stable and has a long shelf life, making it easy to store and transport. It also has a high smoke point, so it can be used in high-temperature cooking recipes like fried chicken. The most popular way to use Crisco is to deep-fry chicken in it. This not only gives the chicken a crispy exterior but also renders it very moist and flavorful.
Old-fashioned fried chicken is a traditional Southern dish enjoyed by people of all ages. It has a crisp golden brown crust, and the chicken meat is moist and tender. It is also a healthier alternative to deep-frying.
Old-fashioned fried chicken may sound like a childhood memory, but this recipe can transport you back to those long-ago memories. This dish is perfect for a family dinner or a special occasion. You can make this delicious dish using your deep fryer with just a few ingredients.
Step 1: Make the Poultry Seasoning. In a small mixing bowl, take 4 teaspoons of dried sage. Then, add 2 teaspoons of fresh marjoram, 2 teaspoons of dried and grounded rosemary, 2 teaspoons of dried thyme, and 2 teaspoons of ground black pepper. Blend all the ingredients into a bowl, cover it, and keep it in the refrigerator for half an hour. Your poultry seasoning for old-fashioned fried chicken with Crisco is ready.
Step 6: Frying. It is time to having deep-fried yummy chicken. You can use either a skillet or a deep fryer for frying. A deep fryer is recommended for use. I am going to describe the process using a deep-fryer. As we make our old-fashioned deep-fried chicken with Crisco shortening, take 3-4 inches of Crisco shortening into the deep-fryer. Plug it into a power supply and turn the switch on. Set the temperature at 365 degrees Fahrenheit and the timer for 15 minutes. Then, keep all the chicken pieces in the basket of the deep-fryer and close the lid. After 15 minutes, you will find the chicken pieces have turned golden brown, which means your yummy old-fashioned deep-fried chicken with Crisco is ready to serve.
Step 7: Serving. Dressing is another important step in cooking. After placing the chicken on the serving plate, you can spread 1 teaspoon of poultry seasoning, paprika, and black pepper. Enjoy your old-fashioned fried chicken with Crisco with your family and friends.
Actually, no. The best and most delicious fried chicken is made with a wet batter. My mother made hers with a batter of flour and water and fried it in lard. It was pure heaven. Everyone said it was the best fried chicken they had ever eaten, and it absolutely was.
This oven-fried chicken breast recipe is perfectly crispy and juicy, without fail. It captures that KFC, special-herbs-and-spices flavour, without all of the deep frying and processed ingredients that go into the fast-food version.
For this recipe, I use chicken breast, but you could substitute chicken thighs, chicken tenders, chicken wings, or even legs. The seasonings and crispy coating are always delicious! Just remember that the cooking time will vary according to the cut of chicken.
Deep fryers are a wonderful invention that can make your life so much easier. You can quickly and easily use them indoors or outdoors to fry foods like Southern fried chicken in deep oils at high temperatures.
In moderation, you can still enjoy a batch of deep-fried Black folks soul food Southern fried chicken! Fried chicken is another darling recipe of the South, akin to Southern potato salad, cornbread and collard greens. Or sardines and pork and beans (for my DC Chocolate City peeps).
Frying chicken in olive oil is better than frying it in vegetable oil. Generally, the best oil for frying any food is an oil that has a high smoke point of at least 390 F to avoid the extraction of toxic components in the oil.
It depends on your recipe and how you want your chicken cooked. For example, if you want to fry chicken breast without any other ingredients like breadcrumbs, you will only need 2 to 4 tablespoon extra virgin olive oil. However, if you want to coat the chicken breast or chicken wings with breadcrumbs, you should use at least 1 cup of olive oil.
OK, so I know which chicken I will be using. But what about the buttermilk brine that is so important to this delicious fried chicken recipe? Again, if possible I like to keep it local. I am not going to soak my chicken for hours and hours in some chemical filled low fat buttermilk brine, because low fat has no place in my home.
Ok, thinking about it, maybe I lied earlier, it seems there might be more to think of when making fried chicken with coconut oil than I had thought. What about the flour I should use when dredging my chicken? Traditionally, white flour is called for, which I still have in my house even though many people have named it one of the most horrific foods ever.
I wish I had a great answer for this one, some days are better than others for me in this regard. My best results seem to come when I take the time to dry the chicken off well after the brine, and also let it sit for about 20-30 minutes after dredging and breading before cooking.
Made this chicken for dinner last night. My husband and kids absolutely loved it! Crunchy without being thick and heavy. It is juicy, and yummy just like the old fashioned tavern type fried chicken. So glad I found it! So glad you posted it! Thank you!!!
I long suffered through making fried chicken with a traditional deep fryer. The results included, yes, fried chicken, but I had to use a lot of oil and grease to get there. Plus, the clean-up was a complete nightmare!
Some air fryer recipes will let you skip the preheating step, but not this one. You need to preheat your air fryer for this air fryer fried chicken thighs recipe. That extra heat will ensure that the breading crisps up quickly and efficiently!
OMGoodness! 10 chicken legs, 2 batches of 5 in the air fryer and this was the very best chicken ever! My husband asked me to never make it any other way. 10 out of 5 stars! So moist and thoroughly cooked all the way through.
The best way to tell is by using an instant-read probe thermometer. Carefully insert the thermometer into the breast and remove from the oil once the internal temperature reaches 155 degrees F. (The residual heat will continue to cook the chicken to a safe-to-eat internal temperature of 165 degrees F.)
Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.
There are multiple techniques to bread and fry chicken. I tested this with a corn starch and flour mix and it was good, but I thought the flour alone was better for sticking and texture. I also tested using egg whites as well, and settled on this recipe as my final version. As far as using an electric skillet, that is probably more accurate than trying to control a burner. Just make sure you follow the oil temperature guidelines we mention, as well as the internal temperature of the cooked chicken.
This was delicious!! The kids LOVED it!! (even the picky eater) Their compliments were endless, my favorite- Mommy, this is the best chicken ever, even better than chicken nuggets!! (For a mom there is no higher compliment than that- lol!). I was going to use leftovers tonight for chicken parmesan. Would reheating the chicken in the oven dry it out? Would it still get crispy?
KFC fried chicken is known all the world around. Yes, you can go to pick some up anytime you like at your local Kentucky Fried Chicken fast-food restaurant. But maybe you live away from one and want to make homemade KFC fried chicken. You can with this copycat recipe. 2ff7e9595c