Southern Icon: Fried Chicken

In the South there is a food that is an icon, a comfort food, a stereotypical food of the region and a food that I happen to like! Fried chicken! It comes in many guises. Whole food chains are devoted to this food, KFC, Popeye’s, Church’s, Zaxby’s, etc. There are probably millions of recipes for this delicious food and I have not met yet that I found to be bad! Here are av few of my favorites! Enjoy!


Real Southern Fried Chicken
Categories; Poultry, Maindish, Dixie, Southern
Yield: 6 servings

2/3 c  all-purpose flour
2/3 c  grated Parmesan cheese
1 1/3 c  bread crumbs
1 ts poultry seasoning
1/2 ts onion powder
1/2 ts garlic powder
1/2 ts salt
1/2 ts black pepper
1 1/2 c  buttermilk
12 oz chicken tenderloins
1 1/2 c  peanut oil

In a large plastic bag, combine flour, Parmesan cheese, bread crumbs, poultry seasoning, onion powder, garlic powder, salt & pepper.
Shake to mix.
Heat oil in a large cast iron skillet over med-heat until a drop of water evaporates immediately.
Dip 1 piece of chicken at a time into buttermilk then place in bag with coating.
Shake until fully coated.
Place in frying pan then continue with remaining chicken.
Cook until edges are browned, then flip & cook until browned on other side.
If some chicken is done sooner remove but keep on a paper towel lined plate in a warm oven.

ORIGIN:
Linette Baker, Tampa-FL, circa 2007


Dixieland Fried Chicken
Categories; Poultry, Maindish, Dixie, Southern
Yield: 4 servings

1 ea 3 lb whole chicken cut into pieces
1 c  all-purpose flour
salt & black pepper to taste
1 ts paprika
1 qt peanut oil

Season chicken pieces with salt, pepper & paprika.
Roll in flour.
Add 3/4" oil to a large cast iron skillet.
Heat to approximately 365 deg-F.
Place chicken pieces in hot oil.
Cover then fry until golden, turning once for 15-20 mins.
Drain on paper towels.

ORIGIN:
Mabel Kotreman, Ocala-FL, circa 2006

LuAnne's Triple Dipped Fried Chicken
Categories: Poultry, Maindish, Southern, Dixie
Yield: 4 servings

3 cups all-purpose flour
1 1/2 tb garlic salt
1 tb ground black pepper
1 tb paprika
1/2 tb poultry seasoning
1 1/3 c  all-purpose flour
1 ts salt
1/4 ts ground black pepper
2 ea egg yolks beaten
1 1/2 c  beer
1 qt corn oil for frying
1 ea 3 lb chicken cut into pieces

In a medium bowl mix together 3 cups flour, garlic salt, 1 tb black pepper, paprika & poultry seasoning.
In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 ts pepper, egg yolks & beer.
You may thin with additional beer if the batter is too thick.
Heat oil in a deep-fryer to 350 deg-F.
Moisten each piece of chicken with a little water then dip in dry mix.
Shake off excess then dip in wet mix.
Now dip in the dry mix one more time.
Carefully place chicken pieces into hot oil.
Fry for 15-18 mins. until well browned.
Smaller pieces will not take as long.
Large pieces may take longer.
Remove then drain on paper towels before serving.

ORIGIN:
LuAnne Daley, Moss Point-MS, circa 1990


Jessie's Fried Chicken
Categories: Poultry, Maindish, Southern, Dixie
Yield 4 servings

1 ea 3-lb whole chicken cut into 8 pieces
2 ea eggs beaten
12 oz can evaporated milk
2 ts salt
2 ts ground black pepper
2 ts garlic powder
2 ts onion powder
2 1/2 c  all-purpose flour
1 1/2 c  peanut oil

In a medium size bowl mix together eggs & milk.
Add almost all of salt, pepper, garlic powder & onion powder.
Reserve a dash of each for seasoning chicken pieces.
Set this mixture aside.
Sprinkle a dash of remaining salt, pepper, garlic powder & onion powder onto both sides of chicken pieces.
Heat oil over med-heat in a large cast iron skillet.
Place flour in a plastic bag.
Dip chicken pieces 1 at a time into egg/milk mixture then add to tplastic bag.
Shake bag so that flour adheres to each piece of chicken.
Place chicken pieces in skillet.
Turn chicken pieces at 5 mins cooking time.
allow chicken to fry for about 15-18 mins. until done.

ORIGIN:
Jessie Raeburn, Thomasville-GA, circa 1991