Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Southern Fried Chicken
0
0
0
0
0
  • total
  • prep

Provided By:
Curtis Stone

  • Would you say this recipe is...
    + VOTE NOW

    • Ingredients

    Serves:

    Directions

    Massage 1 1/2 teaspoons of the salt into the chicken pieces.

    Combine the chicken pieces and buttermilk in a large bowl or large shallow dish and turn the chicken pieces to ensure they are completely coated with the buttermilk.

    Cover with plastic and refrigerate for at least 2 hours and up to 1 day.

    Preheat the oven to 300°F. Add enough oil to fill a large wok about halfway. Heat the oil over medium-high heat until it registers 350°F to 375°F on a deep-fry thermometer.

    Stir the flour dry mustard paprika garlic powder onion powder pepper and 2 teaspoons of salt in a shallow dish to blend.

    Whisk the eggs and water in a medium bowl to blend.

    Working with one chicken piece at a time lift the chicken from the marinade allowing any excess marinade to drip back into the dish then dredge the chicken pieces in the flour mixture to coat completely.

    Dredge the flour-coated chicken pieces in the egg wash.

    Dredge the coated chicken in the flour mixture again to coat completely.

    To Fry the Chicken:

    Working in 2 to 3 batches carefully place the coated chicken pieces into the hot oil and cook for about 12 minutes turning as needed until they are golden and almost cooked through.

    Using a skimmer transfer the chicken pieces to a rack set on a baking sheet to drain any excess oil.

    Bake for about 10 minutes or until the chicken pieces are cooked through but still moist and juicy. Sprinkle with the remaining salt and serve.

    Visit http://curtisstone.com.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    61 Comments

    Filter by:
    kenshay23

    3 hour's man I'm hungry now lol

    February 20 2012 at 5:57 PM Report abuse rate up rate down Reply
    MamaPeggy

    If you're really Southern, you fry your chicken in shortening! Extra crispy every time: http://www.kitchendaily.com/recipe/southern-fried-chicken-135651/

    November 13 2011 at 11:05 PM Report abuse rate up rate down Reply
    Edmund

    Sounds good I plan to try this recipe.

    November 04 2011 at 5:00 PM Report abuse rate up rate down Reply
    miss cathy

    sounds like I should try this Sunda Afteroon

    September 19 2011 at 1:54 PM Report abuse rate up rate down Reply
    PeeDee

    This recipe if for FRIED chicken! Not Baked chicken. They are two different tastes. Please don't let people think this is SOUTHERN FRIED chicken. I'm from the South and never had baked chicken until just a few years ago in So.Cal and Las Vegas.

    September 17 2011 at 7:34 PM Report abuse rate up rate down Reply
    marilynrnc

    Do you have a tomato soup recipe?

    September 17 2011 at 10:53 AM Report abuse rate up rate down Reply
    Harry Hurt

    I wonder how it would be if the dry mustard was hot Chinese mustard. Good, I'll bet.

    August 21 2011 at 5:57 PM Report abuse rate up rate down Reply
    Barbra Guerrero

    I just paid $24,31 for an iPad2-64GB and my girlfriend loves her Panasonic GF 1 Camera that we got for $34,26 there arriving tomorrow by UPS. I will never pay such expensive retail prices in stores again. Especially when I also sold a 42 inch LED TV to my boss for $678 which only cost me $68,18 to buy. Here is the website we use to get it all from, CentSpace.com

    August 08 2011 at 9:56 AM Report abuse rate up rate down Reply
    mikecampiani

    LOL - Born and bred Alabama boy - and you don't put fried chicken in the oven. That's why it's called FRIED chicken, not fried baked chicken.

    Fried Chicken - Get a chicken, rinse the pieces off, dry it off, salt and pepper it. Whisk a couple of eggs, pour in some milk, whisk again. Put chicken pieces in liquid mixture, coat in all-purpose flour, coat in liquid again, coat in flour again. You can add paprika or Lawry's Seasoned Salt to the flour if you choose.

    Put pieces in skilled filled with hot canola oil. Get a good sear on each side, browned and crisp, then reduce the heat and cook until done. You have to figure that part out.

    THAT is fried chicken. Not all this Wolf-Gang Puck Los Angeles New York fried chicken hooey.

    Try it, you'll like it!

    July 24 2011 at 1:29 AM Report abuse rate up rate down Reply
    2 replies to mikecampiani's comment
    PeeDee

    Okay, someone that finally cooks chicken the way I do. The only difference is (SHAME ON ME)is that I now cook in plain old lard or Crisco. I tried cooking with the oil, but it just didn't take the way Mom used to make it. My family loves my "southern" fried chicken. Of course you have to have Mashed Potatoes and Gravy to go with it. True Southen Cooking. Does anyone eat grits any more?

    September 17 2011 at 7:31 PM Report abuse rate up rate down Reply
    Candy

    Thanks Mike! I was brought upinthe south too. My mom not so good a cook grandma was something else though. I was too young to learn from her. I did turn out to be an excellent cook but have never tried fried chicken. So my husband got chicken today and I have some collards and taters going to give it a shot. Thanks again!

    October 15 2011 at 4:47 PM Report abuse rate up rate down Reply
    lneslusan

    Okay so now I'm craving fried chicken LOL. I use buttermilk marinade with cayene as well. I cut up the chicken(always free range) and soak it all day in buttermilk. Dredge it in flour salt and pepper and fry it till its crisp crunchy and golden brown. I serve it with homemade potato salad, biscuits/cornbread and greenbeanswith bacon . There are never any left overs.

    July 09 2011 at 6:45 AM Report abuse rate up rate down Reply

    Also on AOL >>>