Mama’s Fried Chicken from Southern Living©

by Curtis Aikens for Southern Living

Yield: 4 to 6 Servings

Photo by Southern Living

 

Ingredients:

• 1 (3- to 4-pound) whole chicken, cut into pieces
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups buttermilk
• Self-rising flour
• Vegetable oil

Directions:

1. Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours. 
2. Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
3.  Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.

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Crispy Fried Chicken Recipe

Always a picnic favorite, this recipe is delicious either hot or cold. Kids call this my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana

Yield: 8 Servings

Photo by Taste of Home©

Ingredients:

• 4 cups all-purpose flour, divided
• 2 tablespoons garlic salt
• 1 tablespoon paprika
• 3 teaspoons pepper, divided
• 2-1/2 teaspoons poultry seasoning
• 2 large eggs
• 1-1/2 cups water
• 1 teaspoon salt
• 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
• Oil for deep-fat frying

Directions:

1. In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
2. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.

Originally published as Crispy Fried Chicken in Taste of Home June/July 1997, p18

Nutritional Facts

2 pieces: 469 calories, 14g fat (4g saturated fat), 130mg cholesterol, 1738mg sodium, 50g carbohydrate (1g sugars, 2g fiber), 33g protein.

Grilled Buttermilk Chicken recipe

Yield: 8 Servings

Photo by Real Simple.com/Con Poulos

Ingredients:

• 1 1/2 cups buttermilk
• 8 cloves garlic, chopped
• 1 tablespoon paprika
• kosher salt and black pepper
• 6 pounds bone-in chicken pieces

Directions:

1. In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
3. Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.

Best Oven-Barbecued Chicken

Yield: 6 Servings
Serving Size:  4 ounces chicken with two additional tablespoon sauce

Photo Credit: BHG.com

Ingredients:

• 4 pounds meaty chicken pieces (breast halves, thighs, and/or drumsticks)
• 2 tablespoons vegetable oil
• 1/4 cup butter
• 1 cup finely chopped onion (1 large)
• 2 tablespoons kosher salt
• 1 tablespoon minced garlic (6 cloves)
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1-1/2 teaspoons crushed red pepper
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 cups water
• 1 cup cider vinegar
• 1 cup packed dark brown sugar
• 2 tablespoons Worcestershire sauce
• 1 cup tomato paste
• 1/4 cup molasses

Directions:

1. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Skin chicken. In an extra-large skillet heat oil over medium heat. Add chicken; cook until browned on all sides, turning to brown evenly. If necessary, brown chicken in batches, adding more oil if needed. Drain chicken well.
2. Arrange chicken pieces, bone sides up, in the prepared baking pan. Bake for 35 minutes.
3. Meanwhile, for sauce, in a large saucepan melt butter over medium-low heat. Add onion, salt, and garlic; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper, and black pepper; cook and stir for 1 minute more. Add the water, cider vinegar, brown sugar, and Worcestershire sauce; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally.
4. Turn chicken pieces bone sides down. Transfer 1 cup of the sauce to a small bowl; brush this sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts (Best Oven-Barbecued Chicken)

Per serving: 396 kcal cal., 14 g fat (4 g sat. fat, 4 g polyunsaturated fat, 4 g monounsatured fat), 158 mg chol., 1240 mg sodium, 27 g carb., 1 g fiber, 23 g sugar, 40 g pro.  Percent Daily Values are based on a 2,000 calorie diet