FRIED CHICKEN PLATE RECIPES

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SOUTHERN FRIED CHICKEN – CATHERINE'S PLATES



Southern Fried Chicken – Catherine's Plates image

Provided by Catherine's Plates

Number Of Ingredients 12

3 1/2 lbs bone-in, skin-on breasts, legs, thighs
2 cups buttermilk
salt & pepper
2 cups all purpose flour
2 cups corn meal
1 tsp salt
1 tsp pepper
1 tsp salt, pepper, and paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ceyenne pepper
2-4 cups vegetable shortening

Steps:

  • Brine Chicken 4 hrs to overnight
  • Preparing dry dredge

BEST CHICKEN-FRIED CHICKEN RECIPE - HOW TO MAKE CHICKE…



Best Chicken-Fried Chicken Recipe - How To Make Chicke… image

Delish.com brings you this satisfying Chicken-Fried Chicken recipe with a savory gravy to match.

Provided by Lena Abraham

Categories     low sugar    nut-free    weeknight meals    dinner    lunch    poultry

Total Time 1 hours

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 17

4

boneless skinless chicken breasts

1 c.

whole milk or buttermilk

1

large egg

3/4 c.

all-purpose flour

1/4 c.

cornstarch

1 tsp.

kosher salt

1 tsp.

garlic powder

1/2 tsp.

dried oregano

1/2 tsp.

freshly ground black pepper

1/2 tsp.

cayenne pepper

Vegetable oil, for frying

1/4 c.

butter

1/4 c.

all-purpose flour

2 1/2 c.

whole milk

Kosher salt

Freshly ground black pepper

Pinch paprika

Steps:

  • Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4" thick.  Set up dredging station: In one shallow bowl, whisk together milk and egg. In another shallow bowl, whisk together flour, cornstarch, salt, and spices. Dredge each piece of chicken in milk then in flour mixture. Repeat until all chicken is coated in breading. Place in fridge while you make gravy.  In a large skillet over medium heat, melt butter. Add flour and cook until golden and bubbling, 2 to 3 minutes. Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat.  Cook chicken: In a large skillet over medium heat, heat 1/2" to 1" oil until oil is hot but not smoking. Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate.  Serve chicken hot with gravy.

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