Another delicious recipe from my mom’s recipe box!
*Something is seriously wrong with my Windows Live Writer or something else. I don’t know if I will be able to put any pictures or even a copy of the recipe in my post. It won’t even let me change the font size. Whatever…..here goes.
See? This is the only time this has ever happened. I rewrote the entire recipe (nutrition facts and all) below.
Our Best Southern Fried Chicken
3 quarts water
1 Tbsp. salt
1 broiler-fryer chicken (2-2 1/2 lbs.) cut up
1 tsp. salt
1 tsp. pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
In a large bowl, combine water and 1 Tbsp. salt. Add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water and pat dry.
Combine 1 tsp. each salt and pepper; sprinkle half of the mixture evenly over the chicken. Combine remaining salt and pepper mixture and flour in a large heavy-duty zip-top plastic bag. Place 2 pieces of chicken in bag; seal. Shake to coat completely. Remove chicken and repeat procedure with remaining chicken, two pieces at a time.
In a 12-inch cast iron skillet or chicken fryer, combine vegetable oil and bacon drippings and heat to 360o. Add chicken, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.
Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5-9 minutes, turning pieces during the last 3 minutes for eve browning if necessary. Drain chicken on a paper towel lined plate placed over a large bowl of hot water.
Per serving: 560 calories (percent of calories from fat, 54%), 33g protein, 29g carbohydrates, 5g fiber, 34g fat, 93mg cholesterol, 543mg sodium.
Source: Southern Living magazine
First of all, make sure that you thaw your chicken overnight so that it’s ready to soak on the day that you are going to make it. After that it’s really easy! I only made two little substitutions, one was the bacon drippings. I didn’t have any and I didn’t feel like making bacon so I just skipped that. The other was the size of the skillet. I only had a 10 1/2” and 14” so I used the 14” skillet. It uses two burners on my stove, but it cooks a lot of food. I also didn’t put the plate with the paper towels for draining over a bowl of hot water. On the counter worked great for me.
I had no way to check the temperature of the oil, so a few of the pieces are a little…um…dark. I adjusted the flame on the burners closer to medium, but still on the high side and it worked great.
These are just some of the pieces. I used a package of thighs instead of a fryer because my family prefers dark meat. Another substitution that I forgot about.
This chicken was delicious! It was juicy on the inside and crispy on the outside and tasty! It did not taste burnt despite it’s appearance. I thought my husband was going to die of pleasure while he was eating it. He loves fried chicken and he said that this was the best fried chicken he’d ever tasted. (I’m going to say “at least that I’ve made”). My daughter wasn’t home when we ate, so when she got home she ate it cold and dipped it in ranch dressing. It also got her approval.
Apparently, it’s good hot or cold, so have it for dinner or take it on a picnic!
This recipe was cut out of my mom’s newspaper, but was originally in Southern Living magazine, which means that this is another recipe that I never had as a kid. This is my theory on why there are so many recipes in her recipe box that I’ve never tried before. When we were younger, she was busy being a mom and then later she worked full time in an accountant’s office and just didn’t have the time or energy to try new meals. She also suffered from depression on and off and that just drains the life out of a person, I know. She did always love to cook though, so recipes would catch her eye and she would cut them out for ‘someday’, that elusive time when we have “extra” time to do what we want and love. She continued cutting out recipes when she moved to Florida after we were all married and moved out, probably thinking that she would try them when we came to visit. She did make us a lot of new recipes when we visited, but she couldn’t possibly make them all so they sat untried. So now I am trying them for her.
There are a lot of recipes that I have had, it’s just that there are A LOT of recipes and I am going to make them all…..eventually. It may take a couple of years. By the way, my husband is LOVING this project! I don’t think he has ever eaten this well. Homemade meals nearly every day. He’s even been very understanding and helpful with the constant state of use (mess) in the kitchen. He’s too smart to complain when I’m making such good food all the time!
This weekend, ya’ll cook up a mess o fried chicken and chow down!
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- Refocus Friday – 4/26/2013 (juliencb.wordpress.com)
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