SOUTHERN FRIED CHICKEN PACKET MIX RECIPES
SOUTHERN FRIED CHICKEN - TASTE OF SOUTHERN
Follow step-by-step, photo illustrated instructions for making our Southern Fried Chicken in a cast iron skillet, just like mama used to do it. I'll even share our families secret recipe of "herbs and spices," so you can make this delicious old southern classic at home for you and your family to enjoy.
Provided by Steve Gordon
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Remove neck and giblet pieces from inside chicken cavity. Set aside.
- Rinse chicken, inside and out, under cold running water.
- Carefully cut up the chicken into 8 pieces, reserving backbone for stock.
- Spread chicken pieces out on a sheet pan.
- Sprinkle both sides with Salt and Pepper to taste.
- Place about 2 cups of flour in a mixing bowl.
- One at a time, dredge the chicken pieces in the flour, coating both sides and ends.
- Remove chicken, shaking off any excess flour.
- Set the coated chicken back on the sheet pan. Let it rest while you heat up the Lard.
- Heat the lard in a cast iron skillet to 350º for frying.
- Melted lard should be about ¾ of an inch deep inside the skillet.
- Carefully place pieces of floured chicken in the hot oil, skin side down.
- Do not overcrowd the skillet.
- Let the chicken cook for 7 minutes.
- Cover skillet and let chicken cook for 7 minutes.
- Carefully turn chicken over, cover the pan and let the chicken cook 7 minutes.
- Remove cover and let chicken cook until done. 165F degrees internally.
- Remove chicken from skillet and place on wire rack or brown paper bag to cool.
- Let the chicken cool for 15 minutes before serving.
- Serve warm and Enjoy!
SOUTHERN FRIED CHICKEN - TASTE OF SOUTHERN
Follow step-by-step, photo illustrated instructions for making our Southern Fried Chicken in a cast iron skillet, just like mama used to do it. I'll even share our families secret recipe of "herbs and spices," so you can make this delicious old southern classic at home for you and your family to enjoy.
Provided by Steve Gordon
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Remove neck and giblet pieces from inside chicken cavity. Set aside.
- Rinse chicken, inside and out, under cold running water.
- Carefully cut up the chicken into 8 pieces, reserving backbone for stock.
- Spread chicken pieces out on a sheet pan.
- Sprinkle both sides with Salt and Pepper to taste.
- Place about 2 cups of flour in a mixing bowl.
- One at a time, dredge the chicken pieces in the flour, coating both sides and ends.
- Remove chicken, shaking off any excess flour.
- Set the coated chicken back on the sheet pan. Let it rest while you heat up the Lard.
- Heat the lard in a cast iron skillet to 350º for frying.
- Melted lard should be about ¾ of an inch deep inside the skillet.
- Carefully place pieces of floured chicken in the hot oil, skin side down.
- Do not overcrowd the skillet.
- Let the chicken cook for 7 minutes.
- Cover skillet and let chicken cook for 7 minutes.
- Carefully turn chicken over, cover the pan and let the chicken cook 7 minutes.
- Remove cover and let chicken cook until done. 165F degrees internally.
- Remove chicken from skillet and place on wire rack or brown paper bag to cool.
- Let the chicken cool for 15 minutes before serving.
- Serve warm and Enjoy!
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Jan 08, 2021 · Recipe: Vietnamese-Cajun Fried Rice. Houston-born writer Dan Q. Dao shared his aunt Van's fried rice recipe with us, and boy, are we lucky to have it. Andouille sausage, crawfish, Cajun seasoning, and plenty of garlic make this more flavorful than any fried …
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Jan 08, 2021 · Recipe: Vietnamese-Cajun Fried Rice. Houston-born writer Dan Q. Dao shared his aunt Van's fried rice recipe with us, and boy, are we lucky to have it. Andouille sausage, crawfish, Cajun seasoning, and plenty of garlic make this more flavorful than any fried …
From southernliving.com
From southernliving.com
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47 CAJUN AND CREOLE FAVORITES | SOUTHERN LIVING
Jan 08, 2021 · Recipe: Vietnamese-Cajun Fried Rice. Houston-born writer Dan Q. Dao shared his aunt Van's fried rice recipe with us, and boy, are we lucky to have it. Andouille sausage, crawfish, Cajun seasoning, and plenty of garlic make this more flavorful than any fried …
From southernliving.com
From southernliving.com
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