Recipe by Marilyn
"This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!"
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ground black pepper
1 (2 to 3 pound)
whole chicken, cut into pieces
Just a note:) when cooking meats such as fried chicken, that has a crust and using eggs, use only the yolks. The egg whites can cause the crust to burn before the meat is completely done cooking
Sounds good. but pepper the chicken first to make the chicken skin tough. And don't forget the paprita in the seasoning.
Excellent!! The only thing that makes it better is brining the chicken. Soak the chicken in a brine of 3/4 cups salt to 3 quarts of water for 2 hours, no more or the chicken will be salty. Brining it makes it more tender and gives a crispy skin. Try it!
Wow. I have tried to make fried chicken many times different ways. On the stove, in a deep fryer, in an electric skillet. This was the best, simplest way to prepare it. Now, don't think it's supposed to look and taste like KFC. Deep fried and pan fried produce two very different types of chicken. This had a thin, crisp coating and was nice and juicy inside. I don't have a lid for my skillet so I just used aluminum foil. I do think the seasoning is a bit bland. I served this with creamy gravy I made from the drippings. I will use this method again. Anybody can do it and it didn't even make a mess! Really.
Wonderful recipe! A few modification: used 2 cups vegetable oil, added 1 tablespoon garlic powder and 1 tablespoon paprika. I coated the chicken in the flour mix and then dunked it in an egg batter. Then I recoated with flour. My chicken came out extra crispy, moist, and juicy! Thanks Marily.
This was just like my mom used to make. It was good and basic. An iron skillet is really a must. I didn't really change anything. In the end, I drained off most of the oil and made cream gravy with the drippings. Great over rice.
I also looked at the Fried Chicken Recipe by Shirley. They are very similar and combined the instructions for both recipes. I gave this one an extra star because of the great tips it included.
I was craving Fried chicken, so when i came upon this recipe i was stunned to see how simple it looked. I loved it. I did add a little more salt and pepper, and i used oil instead of shortening. I will be making this again. AND so true about the cast iron skillet. didn't stick at all!
Couldn't be any easier to make this recipe. I used a teflon frying pan and shortening and had no sticking issues. I think the trick is to use shortening and NOT OIL. I also added a bit more salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet.
Deep South Fried Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 132
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