FRIED CHICKEN IN IRON SKILLET RECIPE RECIPES
DEEP SOUTH FRIED CHICKEN RECIPE | ALLRECIPES
This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!
Provided by Marilyn
Categories Meat and Poultry Chicken Fried Chicken Recipes
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat the shortening in a large, cast iron skillet over medium-high heat.
- In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
- Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Nutrition Facts : Calories 351 calories, CarbohydrateContent 26.5 g, CholesterolContent 71.8 mg, FatContent 14.7 g, FiberContent 1 g, ProteinContent 26 g, SaturatedFatContent 3.9 g, SodiumContent 358.4 mg, SugarContent 0.1 g
SKILLET-FRIED CHICKEN RECIPE | BON APPÉTIT
This easy recipe for Southern fried chicken is the only one you'll ever need. This is part of BA's Best, a collection of our essential recipes.
Provided by The Bon Appétit Test Kitchen
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.
- Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.
- Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
- Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
- Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
- Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.
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I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
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Reviews 4.5
Category Meat and Poultry, Chicken, Fried Chicken Recipes
Calories 488.9 calories per serving
From allrecipes.com
Reviews 4.5
Category Meat and Poultry, Chicken, Fried Chicken Recipes
Calories 488.9 calories per serving
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It doesn’t get any finer than Southern fried chicken. Whether it’s a recipe Mama made growing up or one that was passed along by a friend, the best fried chicken recipes are those shared from one Southerner to another. That’s how the secrets get baked, well fried, in.Now our Test Kitchen is here to pass along what we think is simply the easiest fried chicken recipe around. No deep fryer or buttermilk required. This no-fuss recipe is a hurried cook’s dream, but the results still stand above the rest. Use a cast iron pan instead of a normal skillet to retain heat and cook the chicken more evenly. Plus, this Southern staple can also be made using a “pick of the chick” package of a cut-up whole chicken to save time. Just be sure to buy one that’s 3 to 4 pounds.
From southernliving.com
Total Time 43 minutes
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Total Time 43 minutes
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