THE BEST FRIED CHICKEN RECIPE RECIPES
BEST SOUTHERN FRIED CHICKEN RECIPE: HOW TO MAKE IT
Here's a traditional southern fried chicken recipe. My husband is a ham radio operator and we've shared this recipe with folks from all over the world. —Jo Ruh, Covington, Kentucky
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.
Nutrition Facts : Calories 551 calories, FatContent 40g fat (8g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 680mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 26g protein.
BEST FRIED CHICKEN STRIPS RECIPE - HOW TO MAKE ... - DELI…
Fried Chicken Strips are easy peasy to make, eat, and love—with just 5 ingredients!
Provided by Kat Boytsova
Categories low sugar nut-free easy chicken weeknight meals dinner fried main dish poultry
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 6
Steps:
- Set up a breading station: Place breadcrumbs, eggs, and flour in 3 separate shallow bowls. Whisk garlic powder into eggs. Season breadcrumbs generously with salt and pepper.
- Coat chicken strips in flour, then dip in egg, then breadcrumbs, back in egg, then back in breadcrumbs.
- In a large dutch oven, heat 2" oil to 325°. Set a rack over a baking sheet and line with paper towels.
- Fry chicken, in batches, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 5 minutes.
- Transfer chicken to prepared rack and let sit for 5 minutes before serving.
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- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
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