Anybody have a true and tried fried chicken recipe?

Buttermilk Fried Chicken


1 chicken, cut up


salt and pepper, to taste


1 cup flour


1 cup buttermilk


vegetable oil for frying


Wash chicken and pat dry.





Sprinkle chicken with salt and pepper.





Coat on all sides with flour.





Dip chicken pieces in buttermilk and then again in flour.





Heat about 1 1/4-inches of vegetable oil in a deep heavy skillet.





Cook chicken in hot oil, about 20 to 30 minutes, turning once.





Drain chicken pieces on white paper towels.





Serves 4.





Keywords:


Chicken, Main Dish, Six Ingredients or Less








Source





Six Ingredients or Less


Servings/Yield





4 servings


Rating








DifficultyAnybody have a true and tried fried chicken recipe?
Fried Chicken Ingredients


Fresh, cut-up chicken


2 cups flour


1 tablespoon salt


1/2 tablespoon black pepper


1 whole egg


3/4 cup milk


Cooking oil as required





Fried Chicken Directions


1. Using a large frying pan (cast iron works best), fill with enough cooking oil to cover at least half the thickness of the chicken (about 3 inches oil depth in the pan minimum).


2. Place frying pan on stove top burner on medium-high heat


3. In a medium size mixing bowl, combine egg and milk, mix well


4. On a large plate, combine flour, salt, pepper, mix well


5. Wash chicken parts, pat dry.


6. Dip each chicken part in the egg-milk wash, then roll in flour mix to coat on all sides


7. Check oil temperature (place handle of wooden spoon in oil. You should get bubbles rising around the handle immediately.)


8. Place chicken parts in frying pan (should not be touching each other)


9. Fry chicken on first side 1 minute then turn to other side for 1 minute


10. REDUCE HEAT TO MEDIUM


11. Continue to fry on each side until golden brown


Should take about 5-7 minutes first side and 4-5 minutes other side





Tip: Even though you have a golden brown crust on the outside, the inside of the thicker pieces may not be fully cooked, especially if you are using frozen chicken which you defrosted. When you have a golden crust, cut deep into one of the thickest pieces with a sharp knife and observe for any pink coloring. If pink (or red) continue cooking (reduce heat slightly). There should be no pink!





Tip 2: Be sure the oil is hot before placing chicken in the pan. The first few minutes of frying is what seals in the flavor and gives a good crust. If the oil is not hot you will not accomplish either. Use the wooden handle test in step 7 to make sure oil is hot enough before adding chicken.





Refrigerate leftovers for up to 2 days. Although it will lose it's crunchiness, cold fried chicken is very tasty the next day. I would not re-heat it. I like it served cold the next day.


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There are hundreds of recipes for southern fried chicken, and it is the center of more controversies than perhaps any other food item. From the seasoning and coating to the fat and cooking time, discussions of ';real'; southern fried chicken can start some lively debates throughout the South. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, some in butter, others in lard or bacon grease.





The recipe in ';The Foxfire Book of Appalachian Cookery'; recommends browning before covering, then frying slowly and turning frequently. Camille Glenn, in ';The Heritage of Southern Cooking'; states that chicken is not dipped in milk, crumbs, or batter, simply flour, while the recipe in ';Bill Neal's Southern Cooking'; requires a soaking in buttermilk. James Villas, in ';American Taste,'; soaks his chicken pieces overnight in milk and lemon juice, and cooks them in vegetable shortening with the addition of 4 tablespoons of bacon grease. The few things everyone seems to agree on are that the skillet has to be a well-seasoned black iron one (preferably deep and with a cover), the chicken must be young and lean, and that fried chicken should be eaten with the fingers.


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A New York Soul Food Classic. Emeril and Sylvia make the best Southern fried chicken ever!


Ingredients


# One 3 1/2-pound chicken, cut into eighths


# 1 1/2 teaspoon salt


# 1 1/4 teaspoon freshly ground black pepper, divided


# 1/2 teaspoon garlic powder


# 1/4 teaspoon paprika


# 1 cup vegetable oil





Directions





1. Rinse the chicken and pat dry. In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. Sprinkle over the chicken. Let stand at least 20 minutes 鈥?or, even better, overnight 鈥?in the refrigerator.





2. Place the flour, the remaining 1/4 teaspoon black pepper, and paprika into a plastic bag. Add the seasoned chicken and shake until each piece is covered with flour.





3. In a large skillet


, heat the oil over high heat until it bubbles when a little flour is sprinkled in. Add the chicken pieces and reduce the heat to medium. Cook for 7 to 10 minutes or until the chicken is nicely browned on the bottom. Turn and cook on the other side for 7 to 10 minutes or until cooked through.





4. Remove from the skillet and drain on paper towels before serving.





Recipe copyright Sylvia Woods漏1999; from Sylvia's Family Soul Food Cookbook漏 1999 by William MorrowAnybody have a true and tried fried chicken recipe?
Here is some technique tips:





- Brine the pieces of chicken for 30 minutes. Or soak for several hours in buttermilk.





- Moisten chicken then apply spices like Paprika, salt, peper.





- Dredge chicken in flour and : REST FOR 4 MINUTES. This allows the flour to setup so the crust sticks.





You can cook the chicken in the oil the whole way - but try this: Brown the chicken and transfer to a baking dish. Pop into a 400 degree oven for 30 minutes to finish up.