Fried chicken is probably America’s favorite poultry dish. These recipes for fried chicken are worthy of being called Southern.
Friend Andre Evans shared his secret for unbeatable, crisp, flavorful fried chicken during a February visit at his winter home in Stuart, Fla.
Andre made me promise not to tell anybody his recipe, partly because Edna Eaton, cook at Saint Mary’s School (Nell, Andre’s wife, and yours truly attended school there) in Raleigh, N.C., developed an important part of this method for frying chicken.
Now, for a food writer secret recipes are a tall order. I’m telling. Research got me off the hook. Several old Southern cooks suggest prepping chicken the same way Andre does. I can truthfully say the information came from multiple sources but it remains a fact that Andre’s fried chicken is by far best!
Many of these preps are traditional steps from old Southern chefs and cooks, particularly from Louisiana, Mississippi and Alabama. Fried chicken origins are African-American.
Andre’s added steps are as important as Edna’s.
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First, buy the right chicken, presuming you don’t raise your own.
Frying chicken should weigh no more than 2 1/2 to 3 pounds. Most store-bought chicken parts are too big, old and fatty for great fried chicken.
Sometimes local grocers will have whole young chickens small enough to be fryers. Have the butcher cut whole chicken into eight pieces or do it yourself.
Most people do not have a handle on cutting their own but you can try.
Divide whole chicken into eight pieces: two legs, two thighs, two wings and a breast split into two parts. Cut through the middle of the chicken on either side of the breastbone first. Discard the backbone or use it for stock.
Before buying chicken, always check the sell-by date. Make sure there is little or no liquid in the package.
Smell the chicken. There should be no odor.
Once chicken is in your kitchen, avoid cross-contamination. Rinse chicken under running tap water, pat dry with paper towels, wrap and refrigerate until ready to use.
Wash cutting boards, knives, any surface that comes in contact with raw chicken in a solution containing Clorox or other sanitizer.
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Now for secret, down South, Andre-Approved Fried Chicken:
1. Rinse and pat dry chicken parts.
2. Brine chicken over night in a gallon of water with a cup of salt (don’t use expensive salt; Morton’s will do). Add sugar if desired. A large plastic freezer bag set in a bowl in the refrigerator works well.
3. Rinse and pat dry the next day.
4. Soak chicken in equal parts white vinegar and water for about 30 minutes.
This is Edna Eaton’s surprise preparation. The vinegar removes all the gooey, fatty residue from chicken skin so that chicken parts hold coating better. Rinse off vinegar water and pat chicken pieces dry. You will be amazed to notice the difference in how the chicken feels!
5. Marinade chicken in buttermilk containing a teaspoon of baking soda for 30 minutes or up to 8 hours in refrigerator. Add hot sauce and Cajun, Creole or other seasoning if desired. This step is optional but if time allows, the buttermilk adds a little something.
6. Mix all purpose flour with paprika, black pepper and salt. Add spices, dried herbs and seasonings as desired. Place coating in a dish and dredge chicken pieces on both sides or place flour mixture in a large plastic or paper bag and shake pieces until coated.
7. Andre says that, after the vinegar soak, this is the most important step. Separate floured chicken pieces; shake to remove extra flour. Place coated chicken pieces in one layer not touching on waxed paper or on a rack over cookie sheet. Refrigerate for 30 minutes to an hour.
Repeat this once or twice if you have time, dredging each time.
8. Use a cast iron (preferred) or a 3- or 4-inch high-sided heavy pan. If you have cast iron pans that fit a gas grill, fry chicken outside if you wish.
9. Heat butter-flavored shortening, lard, canola oil or peanut oil with bacon grease added to temperature of 350 F. A combination of oil and solid fat works well. If you have a candy or frying thermometer, use to check temperature. Keep temperature between 325 F and 350 F.
Cook skin side down first. Turn only once when side down is a nice golden brown, 10 minutes on first side at least and longer on flip side. Meaty pieces of chicken take longer.
10. Cover chicken during first half of frying. If chicken is very large or older hen with thick skin, heat the oven to 325 F, remove chicken from oil to a baking sheet and cook in oven until juices run clear.
Enjoy! For whatever reason, rinsing in vinegar water and refrigerating chicken pieces before cooking guarantees crisp, beautifully coated fried chicken.
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This recipe is supposed to give fried chicken a KFC flavor. It is OK but not a lot like KFC. Try it if you are adventurous.
• 8 pieces frying chicken
• 1 1/2 cups flour
• 1 envelope Good Seasons Italian Dressing mix
• 1 envelope Tomato Cup of Soup mix
• 2 eggs, beaten
• 2/3 cup milk
• Canola or peanut oil to reach 1/2 inch up high-sided skillet
Beat eggs with milk.
Mix flour, Italian dressing and soup mix. Place in large plastic bag.
Dip chicken pieces in milk-egg mixture. Drop chicken in flour mix and shake to coat.
Shake excess flour from chicken.
Remove to rack or wax paper-covered cookie sheet and refrigerate for 30 minutes. Keep chicken pieces separate.
Fry pieces in 1/2 inch of 350-degree oil for 20 to 30 minutes, turning after about 10 minutes. Keep oil temperature as close to 350 F as possible.
Heat oven to 325 F. Remove chicken to cookie sheet and place in oven to maintain heat until ready to serve.
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