Nothing says comfort food like some good old fashioned southern fried chicken recipes. It’s good at parties, almost everyone loves it, and it’s full of robust seasonings that have you crunching into every bite. Plus it goes with just about every side dish you could imagine. It gives you the opportunity to make your macaroni and cheese recipes, your mashed potatoes and gravy, and delicious home-style biscuits. Even if your not from the south, fried chicken recipes have a special place in everyone’s heart…and stomach.
This delightful recipe comes from our friends the Two Old Crabs. Take one bite into this crispy fried chicken and you’ll know that you’ve hit heaven on Earth. Deep Fried to a beautiful golden brown, You’ll never want to go out for fried chicken again. Enjoy!
Southern Fried Chicken
- 5 chicken thighs & drumsticks (or 1 whole chicken cut into pieces)
- 1 qt. buttermilk
- 2 c. flour
- 2 T. parsley
- 1 T. season-all
- 1 T. granulated garlic
- 4 eggs
- 1 (12 oz.) can evaporated milk
- canola oil
1. Prepare the chicken the night before by placing the chicken pieces in large bowl and coat with buttermilk. Cover and let it refrigerate over night.
2. The next day rinse the buttermilk off the chicken and then pat dry with paper towels.
3. In a flat bowl mix the eggs, & evaporated milk.
4. In a separate bowl, mix flour, season-all, garlic powder and parsley. Mix well with a fork or with your hands.
5. Dip the chicken, one leg at a time, into the egg mixture and then into the flour mixture. Being sure to completely coat each piece all over.
6. In deep frypan, heat oil. (Sprinkle a few particles of flour in the oil if it bubbles, it’s hot enough). Don’t overcrowd the pan: it’s better to make several batches than have so much in there that you can’t turn them easily.
7. Let the chicken cook on one side without turning it, until it’s turned a beautiful golden brown.
8. Turn the chicken and cook on the second side until done.
9. Carefully remove the chicken from the hot oil and drain on a paper bag or paper towels. (I use paper towels on top of a paper bag.) Because some pieces are thicker than others, it’s never a bad idea to do the knife test. Insert a paring knife into the thickest part of the chicken, as near the middle of the bone as you can. If any juices run out that are pinkish (or even red), the chicken hasn’t finished cooking.
Note: If you have any questions please watch the video. The video will more than likely have the answers for all of your questions. If not, leave a comment and we’ll help you out. Enjoy and happy eating!
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