Does anyone have a good recipe for Southern fried chicken?

A tried and tested one, please.





Thank youDoes anyone have a good recipe for Southern fried chicken?
4 pcs chicken


1 cup buttermilk


2 cups flour


1 tbsp garlic salt


1/2 tsp black pepper





Mix the flour, garlic salt, and pepper in a bowl.





Next, dip the chicken in the buttermilk, then in the flour, making sure to coat the chicken well.





Deep fry the chicken at 375 degrees in a pan on the stove or in a deep fryer for about 7 minutes on each side or until the outside is golden brown and the inside juices run clear when you prick the chicken with a fork.Does anyone have a good recipe for Southern fried chicken?
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, 15 to 20 minutes. Drain on paper towels.





```````````````````````````
Southern Deep Fried Chicken


2-1/2 To 3 鈥?Pounds Fryer Chicken, cut into 8-10 pieces


2 鈥?Cups Butter Milk


6 鈥?Egg Yolks


2 鈥?Cups All Purpose Flour


1/2 鈥?sugar less cornflakes (plain)


2 鈥?Tablespoons of Seasoning salt


2 鈥?Tablespoons Garlic


2 鈥?Tablespoons Onion Powder


1 鈥?Tablespoon Cayenne Pepper


1 鈥?Teaspoon Poultry Season


Cooking Oil for Deep Fryer


Wash chicken and pat dry with paper towels. Pour buttermilk into a large bowl. Place chicken into bowl and soak in your refrigerator for about 4 hours.


Now it's time to form your mixture. In another large bowl, crush cornflakes well. After crushing cornflakes add flour, seasoning salt, garlic, onion powder, cayenne pepper and poultry seasoning.


After about 4 hours remove chicken from the refrigerator.


Place egg yolks into a small bowl and beat until smooth.


Find yourself a paper or plastic bag that will be used to shake the chicken. Now place enough mixture to coat a piece of chicken into the bag.


Dip a single piece of chicken into the egg yolks and then shake the chicken in the mixture. Do this twice for each piece of chicken. Allow your chicken to sit at room temperature for about 10 minutes before frying.


Follow the instructions on your deep fryer for preparing and heating your oil. When the oil is ready place your chicken into fryer and cook until done. The chicken should be golden brown鈥sing tongs turn the chicken if necessary. Don't overcrowd the fryer.
* 1/4 cup salt


* 1/4 cup Emeril's Original Essence, plus 2 tablespoons, recipe follows


* 2 tablespoons granulated sugar


* 1 quart buttermilk


* 1 whole chicken, cut into 8 pieces


* 2 cups flour


* Peanut oil, for frying





Directions





Combine the salt, 1/4 cup of the Essence and sugar in a large plastic container or non-reactive stockpot. Add the buttermilk and stir to completely dissolve the salt and sugar. Immerse the chicken, cover, and refrigerate for at least 4 hours and up to 24 hours.





Combine the flour and remaining 2 tablespoons Essence in a medium brown paper bag; shake to combine.





Heat 4 inches of oil to 375 degrees F in a large cast iron skillet or Dutch oven.





Remove the chicken from the buttermilk and shake to remove excess. Add the chicken in batches to the flour and shake to completely coat. Remove and shake to remove excess flour. Place on a wire rack set over a baking sheet to rest until ready to fry.





Fry the chicken in batches, skin-side down, until golden brown and cooked through, about 8 minutes. Turn and fry until golden brown on the second side, about 8 minutes longer. Remove and drain on paper towels.





(Note: An even oil temperature is key to the success of this recipe; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should register at least 325 degrees F during the cooking process.)





Serve hot or at room temperature.


Essence (Emeril's Creole Seasoning):





* 2 1/2 tablespoons paprika


* 2 tablespoons salt


* 2 tablespoons garlic powder


* 1 tablespoon black pepper


* 1 tablespoon onion powder


* 1 tablespoon cayenne pepper


* 1 tablespoon dried leaf oregano


* 1 tablespoon dried thyme





Combine all ingredients thoroughly and store in an airtight jar or container.





Yield: about 2/3 cup





Recipe from ';New New Orleans Cooking';, by Emeril Lagasse
Here is my favorite. Really easy. Just like my grandma made.


Just as good cold, maybe better, as hot.





Southern-Fried Chicken





1 3 lb chicken, cut up


1/3 cup butter milk


1/4 teaspoon freshly ground pepper


1/2 cup flour


1 teaspoon salt


2/3 cup lard or oil, lard will give the true southern fried flavor.





1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.





2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels.
The key is to soak 1 hour, overnight preferred, in buttermilk.


Drain and season pieces, roll in flour, rest until shortening heats up.


Heat oil to 350, shortening should come half way up the sides of the chicken when frying.


Place thighs in the center of the pan, breast and drumsticks to the outside and fry 12-15 minutes per side. Maintain 350 throughout the frying process.
Buy a whole fryer and cun into pieces.


Make a brine with buttermilk, salt, pepper, and a little tobasco.


Soak the chicken for at least 6 hours.


Pull the chicken out and let it drain while you prepare the flour mixture. If you want it spicy, now is the time to add the spice directly to the chicken.


Mix together equal parts flour and corn meal. Add salt, pepper, and paprika.


Coat the pieces of chicken and put each them on a rack to sit. (Letting the chicken rest helps to keep it in place and crisp up better)


Heat your oil to 350-370 degrees F.


Fry your chicken! Don't crowd the fryer. Cook it til it floats. Make sure you maintain a 350F temperature while the chicken is cooking.
This is my favorite one. I am actually making this tonight!





Ingredients:





2 skinless chicken breast halves, each about


1/2 lb.





2 skinless chicken thighs, each about 6 oz.





2 skinless chicken drumsticks, each about 1/4


lb.





2 chicken wings





1 1/2 cups buttermilk





1 egg





3/4 cup all-purpose flour





3/4 cup fine dried bread crumbs





2 garlic cloves, minced





1 Tbs. finely chopped fresh basil





1 Tbs. finely chopped fresh marjoram





1 tsp. paprika





1 tsp. salt





1/2 tsp. freshly ground pepper





Canola oil for frying





2 Tbs. chopped fresh flat-leaf parsley


Directions:





Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 1 hour or for up to 18 hours.





Preheat an oven to 400掳F.





In a shallow bowl, beat the egg with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, basil, marjoram, paprika, salt and pepper.





Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats.





In a deep-fry pan over high heat, pour in oil to a depth of 1 inch. Heat the oil to 350掳F on a deep-frying thermometer, or until the corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Working in batches, fry the chicken pieces, turning as needed, until well browned on all sides, about 10 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet.





When all of the pieces are browned, transfer the baking sheet to the oven and bake until the chicken is opaque throughout and the juices run clear, 20 to 30 minutes. The timing will depend upon the pieces; breasts will take less time, while thighs and drumsticks will take longer. As the quicker-cooking pieces are done, transfer them to a plate.





Arrange all the pieces on a serving platter and serve warm or at room temperature, garnished with the chopped parsley. Serves 4.
i own my own southern fried chicken shop.


Rite what u do is you get a freshly killed chicken and excrete quite profusely on its feathers for 3 days. Then pluck it and cut up the chicken. Next, get some batter mixed with some startbursts and whak it in the oven for 25 minutes. should taste great!





Good luck!
oh lawd is dat sum fried chickuns?