SOUTHERN FRIED CHICKEN
1 cup self-rising flour
1 cup self-rising cornmeal
1 tsp. salt
1 tsp. black pepper
2 cups buttermilk
1 egg, beaten
oil for frying
8 pieces chicken
Mix the flour, cornmeal, salt, and pepper, and place in a pie plate. Set aside.
Mix the buttermilk with the beaten egg in another pie plate.
In a large skillet, place two inches of oil, and heat it to 360 degrees.
Wash the chicken pieces. Then put all the pieces of chicken into the buttermilk/egg mixture, coating thoroughly.
Dip one piece at a time into the flour mixture and carefully place into the hot oil. Fry all chicken pieces on both sides until golden brown and done. Drain on paper towels. Serve. Discard any of the leftover mixtures and the oil.
I personally only use Martha White self-rising buttermilk cornmeal to batter chicken or almost anything that I fry that I want to have a crispy, crunchy coating. It makes anything battered in it very crunchy and crispy. Just omit the flour in the above recipe and double the cornmeal. I have used it to batter chunky cuts of fried potatoes, sliced green tomatoes, fried okra, fried squash, fried fish, and chicken with excellent results.
One thing I found that has not turned out delicious battered in cornmeal is CUBED STEAK. You definitely need just flour and buttermilk to batter it then fry it in hot oil until done. In a clean skillet, make a cream gravy with equal parts (2 Tbsp.) butter and flour to form a roux, then 2 cups of milk or cream stirred in until it becomes as thick as you like it over medium heat, then salt and black pepper added to suit your tastes, to go over the cooked cubed steak. Place the cooked cubed steak back in the skillet with the cream gravy and let it simmer covered until time to serve dinner. Serve it with either mashed potatoes or rice and slices of cantalope and a green vegetable like green beans, broccoli florets, or English peas. That is one delicious Southern meal, and cooked like this, the cubed steak is very tender!
BIG BUCKET IN THE SKY CHICKEN
3 cups self-rising flour
1 Tablespoon paprika
2 pkg. tomato soup powder
2 pkg. Italian dressing
1 teaspoon seasoned salt
9 pieces chicken
Rinse and drain chicken. Mix all dry ingredients and put into a plastic bag. Coat one piece of chicken at a time. Place in a shallow baking dish. Drizzle about 2 tablespoons butter over each piece. Bake at 350 degrees for one hour.
KFC ORIGINAL SEASONING MIX
This is supposed to be the original fried chicken recipe for Eula Gordon's original mixture given to Harlan Sanders.
4 cups flour
1 tsp. salt
1 tsp. thyme
1 tsp. basil
1 tsp. oregano
2 tsp. ginger
4 tsp. garlic salt
2 Tbsp. celery salt
2 Tbsp. black pepper
2 tsp. dry mustard
6 Tbsp. Accent
1/2 cup paprika
Mix together and keep in a covered container to use for breading chicken pieces for frying in hot oil until chicken is done. Drain on white paper towels and serve.
BLOODY MARY OVEN FRIED CHICKEN
1 broiler-fryer, skinned and cut into serving size pieces
1-1/2 cups Bloody Mary mix
1/2 cup crushed corn flakes
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon onion salt
1/8 teaspoon garlic powder
Vegetable cooking spray
Combine chicken and Bloody Mary mix in a large bowl. Cover and refrigerate 6 hours or overnight.
Combine next 7 ingredients. Drain chicken and dredge in mixture. Arrange chicken in a jellyroll pan which has been coated with cooking spray. Bake at 350 degrees for 60 minutes.
CARIBBEAN JERK FRIED CHICKEN
1 frying chicken, cut up
1 lemon, cut in half
3 garlic cloves, finely chopped
3 Tablespoons paprika
2 Tablespoons pepper
2 teaspoons salt
2 Tablespoons soy sauce
2 Tablespoons Louisiana Hot Sauce
3 cups self-rising flour
2 cups vegetable oil
Arrange chicken on a plate in a single layer. Squeeze the lemon over the chicken. Refrigerate the chicken for 30 minutes so the lemon juice can tenderize it.
Rub the garlic into the chicken. Sprinkle with the paprika, pepper, and salt. Sprinkle the soy sauce and hot sauce evenly over the chicken. Shake the chicken in the flour until well coated. Cook the chicken in the hot oil until brown and cooked through. Drain on paper towels. Serve.
MARYLAND FRIED CHICKEN
6 strips bacon
Butter or vegetable oil
3/4 cup flour
1 tsp. salt
1/4 tsp. black pepper
1 frying chicken
2 Tbsp. flour
2 cups Half-n-Half cream
Cut up chicken into pieces.
Fry bacon in a large skillet until brown on both sides. Remove bacon, drain on paper towels, and set aside.
Add enough butter or oil to bacon drippings to make 1 inch of fat in skillet.
Pour 3/4 cup flour, salt, and pepper into a paper bag and shake it well. Drop in the chicken pieces and shake to coat the chicken.
When fat is bubbling hot, but not brown, add chicken pieces and fry until browned on both sides.
Cover skillet, reduce heat, and cook over low heat for about 25 minutes.
Transfer chicken to a hot platter and keep warm. Pour off all but 2 Tablespoons of the fat. Stir in 2 Tablespoons flour, and cook for a minute on medium heat.
Add the Half-n-Half cream. Cook, stirring constantly, until sauce is smooth and thick. Season to suit your taste. Pour sauce over the hot chicken, and garnish with bacon strips. Serves 4.
ASIAN FRIED CHICKEN
1-1/2 cups chicken, cubed
1/2 teaspoon salt
2 teaspoon soy sauce
1 teaspoon sesame oil
3 cloves garlic
1 Tbsp. minced gingerroot
1/2 teaspoon black pepper
1 cup sunflower oil
1 small onion
1 pkg. Shake and Bake coating mix
1/4 cup lemonade
Chop garlic and onion into small pieces.
Drain chicken after a final wash. Then put into a skillet together with the garlic, onion, ginger, soy sauce, sesame oil, lemonade, and black pepper. Cook for 10 minutes.
Drain chicken into a strainer. Shake the chicken with the coating mix. Deep fry in batches until golden brown. Drain on paper towels to remove excess oil. Serve.
LEMONADE FRIED OVEN BAKED CHICKEN
6 ounces frozen lemonade concentrate
2 cups water
2-1/2 pounds chicken, cut up
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1 cup vegetable oil
2 Tablespoons butter, melted
Preheat oven to 350 degrees F.
Mix lemonade concentrate and water in a small bowl. Remove 1 cup for basting later. Pour over chicken in larger bowl. Refrigerate 2 hours or longer.
Drain chicken and discard liquid. Mix together the flour, salt, and pepper in a small paper bag. Add well drained chicken, one piece at a time, and shake to coat evenly.
Heat oil in large skillet over moderate heat. Add floured chicken. Cook until evenly browned, turning pieces over carefully. Remove chicken and arrange in a single layer in a baking pan. Brush chicken with melted butter. Add reserved cup of lemonade. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes. About 15 minutes before chicken is done, drain off excess juice from pan. Serve hot.
Vegetable oil spray
1 cup high fiber breakfast cereal
5 teaspoons chicken bouillon
black pepper to taste
chili powder to taste
1 teaspoon sunflower oil
2 egg whites, beaten
2 boneless skinless chicken breasts
Preheat oven to 350 degrees. Coat a cookie sheet with vegetable oil spray.
In a food processor, combine cereal, bouillon, chili powder and pepper. Process until it is fine meal. Place in a glass pie plate.
In another glass pie plate, whisk together the oil and egg whites.
Cut chicken into strips and dip into egg-oil mixture. Then dredge in cereal meal, coating each strip well.
Place each strip on the cookie sheet and coat tops of strips with vegetable oil spray. Bake for 30 minutes.
BUTTERMILK FRIED CHICKEN
3/4 cup buttermilk
1 teaspoon salt
1/4 teaspoon pepper
1 broiler-frier, cut up
1 cup self-rising flour
1-1/2 cups vegetable oil
Combine buttermilk, salt, and pepper; stir well. Skin chicken if desired. Place chicken in a shallow container, and pour mixture over top. Cover and let stand 20 minutes, turning once. Remove chicken.
Dredge chicken in flour, coating well. Cook in hot oil (350 degrees) until browned, turning to brown both sides. Reduce heat to 275 degrees; cover and cook 25 mins. Uncover and cook an additional 5 mins. Drain on paper towels. Serve.
HONEY DIJON GLAZED BAKED CHICKEN BREASTS
6 chicken breasts, boneless skinless
HONEY MUSTARD SAUCE:
1/2 cup Dijon mustard
1/2 cup honey
1/4 cup slivered almonds
1/2 tsp. curry powder
1 tsp. lemon juice
1 tsp. finely chopped onion
Place chicken breasts in a large butter sprayed baking dish. Mix the ingredients to make the sauce and pour evenly over the chicken.
Pre-heat your oven to 400 degrees. Bake covered for 30 minutes, basting occasionally with the sauce. Serves six.
You can use other chicken pieces such as the legs or thighs with this recipe as well.