How to make Skillet Fried Chicken Recipe - In the South, the first thought for a quick and easy dinner is to "fry up a chicken." This is how it is done.
Makes 6 servings.
Ingredients:
1 (2-1/2 to 3-pound) frying chicken, cut up
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons vegetable oil or shortening
Method:
Wash chicken and pat dry with paper towels.
In a paper or plastic bag, combine flour, salt, paprika and pepper. Drop chicken pieces, 2 at a time, into bag.
Shake until each piece is thoroughly coated with flour.
In a large heavy skillet, heat oil or shortening. Add chicken. Cook over medium heat 10 to 15 minutes, turning pieces to brown evenly.
Reduce heat and cover. Cook 30 minutes. Uncover and cook 10 to 15 minutes longer. Chicken is done when juices run clear when pierced with a fork.
Sunday, August 3, 2014
Oven Fried Chicken
How to make Oven Fried Chicken Recipe - In the days of the Old West, the usual question from the waitress at an inn was, "What will you have? Brown meal and common doings, or white wheat and chicken fixings?" Translated that is, "Will you have pork and brown bread or white bread and fried chicken?"
Makes 6 servings.
Ingredients:
1 (2-1/2- to 3-pound) frying chicken, cut up
Salt and freshly ground black pepper to taste
1/4 cup melted butter
3 cups corn flakes
Method:
Preheat oven to 375F (190C).
Wash chicken and pat dry with paper towels. Sprinkle with salt and pepper. Brush each piece of chicken with melted butter.
Crush corn flakes; put on a plate. Roll chicken pieces in corn flakes. Place chicken, skin-side up, in a shallow baking pan.
Bake 50 minutes or until chicken is tender and golden.
Makes 6 servings.
Ingredients:
1 (2-1/2- to 3-pound) frying chicken, cut up
Salt and freshly ground black pepper to taste
1/4 cup melted butter
3 cups corn flakes
Method:
Preheat oven to 375F (190C).
Wash chicken and pat dry with paper towels. Sprinkle with salt and pepper. Brush each piece of chicken with melted butter.
Crush corn flakes; put on a plate. Roll chicken pieces in corn flakes. Place chicken, skin-side up, in a shallow baking pan.
Bake 50 minutes or until chicken is tender and golden.
Southern Fried Chicken with Cream Gravy
How to make Southern Fried Chicken with Cream Gravy Recipe - Gravy is made from the drippings in the pan. Some cooks prefer to use milk, some use water, and in our variation we use a combination of chicken broth and cream.
Makes 4 servings.
Ingredients:
1 (2-1/2-pound) frying chicken, cut up
1 teaspoon salt
1 cup all-purpose flour
1 cup fat (all lard or 1/2 lard, 1/2 vegetable oil or shortening)
2 tablespoons all-purpose flour
1 cup chicken broth
About 1/2 cup whipping cream
Salt and freshly ground black pepper to taste
Method:
Wash chicken and pat dry with paper towels. Sprinkle with 1 teaspoon salt.
Put 1 cup flour in a paper or plastic bag. Drop chicken pieces, 2 at a time, into bag. Shake until each piece is thoroughly coated with flour. Lay chicken on a sheet of waxed paper.
Preheat oven to 300F (150C). In a large heavy skillet, heat fat. Fat should be 1/4 inch deep.
Reduce heat to medium-high. Add legs and thighs, skin-side down. Fat should sizzle when chicken is added, but should not be so hot that chicken burns. Brown legs and thighs 7 to 8 minutes or until deep brown on 1 side.
Turn and brown on second side, about 7 minutes. Line a baking sheet with brown paper. Remove chicken to baking sheet. Place in oven while you continue browning remaining chicken pieces.
Bake chicken 30 minutes after last pieces have been browned. Meanwhile, pour off all but 2 tablespoons fat from skillet. Add 2 tablespoons flour and stir until combined.
Whisk in chicken broth and cream. Bring to a boil. Cook, stirring, until gravy is thickened and smooth. If it is too thick, stir in a little more cream to thin. Strain gravy through a fine sieve, if desired.
Taste and adjust seasoning, if necessary. Place fried chicken on a warm serving platter. Serve gravy with chicken.
Makes 4 servings.
Ingredients:
1 (2-1/2-pound) frying chicken, cut up
1 teaspoon salt
1 cup all-purpose flour
1 cup fat (all lard or 1/2 lard, 1/2 vegetable oil or shortening)
2 tablespoons all-purpose flour
1 cup chicken broth
About 1/2 cup whipping cream
Salt and freshly ground black pepper to taste
Method:
Wash chicken and pat dry with paper towels. Sprinkle with 1 teaspoon salt.
Put 1 cup flour in a paper or plastic bag. Drop chicken pieces, 2 at a time, into bag. Shake until each piece is thoroughly coated with flour. Lay chicken on a sheet of waxed paper.
Preheat oven to 300F (150C). In a large heavy skillet, heat fat. Fat should be 1/4 inch deep.
Reduce heat to medium-high. Add legs and thighs, skin-side down. Fat should sizzle when chicken is added, but should not be so hot that chicken burns. Brown legs and thighs 7 to 8 minutes or until deep brown on 1 side.
Turn and brown on second side, about 7 minutes. Line a baking sheet with brown paper. Remove chicken to baking sheet. Place in oven while you continue browning remaining chicken pieces.
Bake chicken 30 minutes after last pieces have been browned. Meanwhile, pour off all but 2 tablespoons fat from skillet. Add 2 tablespoons flour and stir until combined.
Whisk in chicken broth and cream. Bring to a boil. Cook, stirring, until gravy is thickened and smooth. If it is too thick, stir in a little more cream to thin. Strain gravy through a fine sieve, if desired.
Taste and adjust seasoning, if necessary. Place fried chicken on a warm serving platter. Serve gravy with chicken.