ChatterBank0 min ago
southern fried chicken
hi im looking for a recipe for the above but it must not contian chilles any ideas please
Answers
1 to 6 of 6
Best Answer
No best answer has yet been selected by snap. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Snap - Here in the South - Fried Chicken is like vegetable soup - every family does it a little bit differently - according to their personal taste. In my family - we take self-rising flour and put it in a plastic bag - season it with salt - occasionally we put in some paprika to make it a prettier color of brown when it cooks - wash the chicken and while it is still really wet toss it in the bag with the flour in it. Immediately put it in a hot cast iron skillet with cooking oil/shortening/lard (ok, my Grandmother used lard - we haven�t used that in years - but it always tasted good!!!) and sometimes we add some butter to the oil to change the taste a bit too. When it is totally brown on all sides, turn the heat down lower so it can finish cooking inside. Be sure not to crowd the pan - if you are making that much - use 2 pans or 2 batches. It is great while it is hot and also great the next day cold!!!
From the internet:
Southerners weren't the first people in the world to fry their chickens. Almost every country has a version of fried chicken, or fricassee, from Vietnam's G� Xa� to Italy's pollo fritto. It is thought that the Scottish people who settled the early South introduced the method here in the United States. They preferred to fry their chickens, rather than baking or boiling them as the English did.
There are hundreds of recipes for southern fried chicken, and it is the center of more controversies than perhaps any other food item. From the seasoning and coating to the fat and cooking time, discussions of "real" southern fried chicken can start some lively debates throughout the South. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, some in butter, others in lard or bacon grease.
The recipe in "The Foxfire Book of Appalachian Cookery" recommends browning before covering, then frying slowly and turning frequently. Camille Glenn, in "The Heritage of Southern Cooking" states that chicken is not dipped in milk, crumbs, or batter, simply flour, while the recipe in "Bill Neal's Southern Cooking" requires a soaking in buttermilk. James Villas, in "American Taste," soaks his chicken pieces overnight in milk and lemon juice, and cooks them in vegetable shortening with the addition of 4 tablespoons of bacon grease. The few things everyone seems to agree on are that the skillet has to be a well-seasoned black iron one (preferably deep and with a cover), the chicken must be young and lean, and that fried chicken should be eaten with the fingers.
Southerners weren't the first people in the world to fry their chickens. Almost every country has a version of fried chicken, or fricassee, from Vietnam's G� Xa� to Italy's pollo fritto. It is thought that the Scottish people who settled the early South introduced the method here in the United States. They preferred to fry their chickens, rather than baking or boiling them as the English did.
There are hundreds of recipes for southern fried chicken, and it is the center of more controversies than perhaps any other food item. From the seasoning and coating to the fat and cooking time, discussions of "real" southern fried chicken can start some lively debates throughout the South. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, some in butter, others in lard or bacon grease.
The recipe in "The Foxfire Book of Appalachian Cookery" recommends browning before covering, then frying slowly and turning frequently. Camille Glenn, in "The Heritage of Southern Cooking" states that chicken is not dipped in milk, crumbs, or batter, simply flour, while the recipe in "Bill Neal's Southern Cooking" requires a soaking in buttermilk. James Villas, in "American Taste," soaks his chicken pieces overnight in milk and lemon juice, and cooks them in vegetable shortening with the addition of 4 tablespoons of bacon grease. The few things everyone seems to agree on are that the skillet has to be a well-seasoned black iron one (preferably deep and with a cover), the chicken must be young and lean, and that fried chicken should be eaten with the fingers.
A random recipe:
Southern Fried Chicken
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying
Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels.
Metric:
1362 g whole chicken, cut into pieces
125 g all-purpose flour
salt to taste
ground black pepper to taste
2 g paprika
945 ml vegetable oil for frying
Southern Fried Chicken
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying
Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels.
Metric:
1362 g whole chicken, cut into pieces
125 g all-purpose flour
salt to taste
ground black pepper to taste
2 g paprika
945 ml vegetable oil for frying
1 to 6 of 6
