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Southern Fried Chicken

Posted by Hallee on Sep 17, 2009 in American Quisine, entrees, Hallee's Galley, Recipes |

Southern Fried Chicken

friedchicken-main_FullA favorite of my family’s. I love to pull out two cast iron skillets and fry two full birds. They inhale this dish, especially when served with buttermilk biscuits, mashed potatoes, and gravy.

INGREDIENTS:

chicken
buttermilk (enough to cover chicken)
Flour, for dredging
oil (vegetable shortening will give you the best “southern fried” results; olive oil will give you the best healthy results)

spice mix as follows (I made a quadruple recipe then put it in a shaker – like a Parmesean cheese shaker at pizza place):
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper

SUPPLIES:

Bowl to soak chicken in buttermilk
Bowl to dredge chicken in flour
frying pan (cast iron works best)
tongs
cooling rack and paper towels on which to drain chicken

PREPARATION:

Soak the chicken in buttermilk. 8 hours is ideal. I’ve done it for 20 minutes in a rush. Just try to soak it as long as you can.

Make the spice mix.

Heat the oil to 325° degrees F.

DIRECTIONS:

fried-chicken-with-pan-gravy-post-artDrain the buttermilk from the chicken. Liberally sprinkle both sides with spice mix. Dredge in flour.

Cook the chicken in the oil (when the chicken is in the pan, there should be just enough oil to come up halfway up the chicken) for 10-12 minutes on each side, or until the internal temperature reaches 180° degrees F.

Place on cooling racks over paper towels to drain.

For gravy:

Pour all but a tablespoon of the oil out of the pan, leaving the drippings. With a whisk, blend in 1-2 tablespoons of flour, until a thick paste is formed. Continuing to stir with the whisk, and over medium heat, add 1 cup of milk per tablespoon of flour. Stir with whisk until it thickens and boils. Boil 1 minute. Salt and pepper to taste.

YIELD:

One chicken. Should feed about 4-6 people.

NUTRITION: ~*~
Very high in niacinVery high in selenium

Low in sugar

NUTRITION FACTS:
~*~
NOTES:

Remove chicken breasts from bone before frying to make more room in the pan and cut down on their cooking time. Everything else is cooked on the bone.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee


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