Best 2 Big Johns Southern Fried Chicken Recipes

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Discover the authentic taste of Southern comfort food with Big John's Southern Fried Chicken, a culinary masterpiece that captures the essence of traditional Southern cooking. This delectable dish features succulent pieces of chicken, expertly seasoned and coated in a golden-brown, crispy batter, creating a symphony of flavors in every bite. Prepare to indulge in the ultimate comfort meal, perfect for family gatherings, casual dinners, or simply satisfying your craving for crispy, flavorful chicken. Along with the main recipe, this article includes a collection of complementary dishes to elevate your Southern-style feast. Explore tantalizing sides like Buttermilk Biscuits, Creamy Mashed Potatoes and Sausage Gravy, and Green Beans with Bacon, each adding its own unique charm to the meal. Elevate your culinary experience with Big John's Southern Fried Chicken and its accompanying recipes, promising an unforgettable taste of Southern hospitality and culinary excellence.

Let's cook with our recipes!

BIG JOHN'S SOUTHERN FRIED CHICKEN



Big John's Southern Fried Chicken image

Make and share this Big John's Southern Fried Chicken recipe from Food.com.

Provided by Big John

Categories     Chicken

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 whole frying chicken, cut up
4 cups water
1 tablespoon sea salt
1/3 teaspoon msg
1/2 teaspoon cayenne pepper, crushed
1 whole egg, beaten
1 cup milk
2 cups flour, all-purpose
2 teaspoons onion powder
2 chicken broth, packets,dry
2 teaspoons fines herbs, ground
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon black pepper, ground
1 teaspoon msg

Steps:

  • Clean chicken pieces being sure to remove any extra fat and skin.
  • Combine marinade ingredients in large bowl.
  • Place chicken pieces in bowl, cover with plastic wrap and let stand for a minimum of 1 hour.
  • Heat deep fryer to 350 degrees F.
  • Combine milk with beaten egg in med.
  • bowl.
  • Combine remaining dry ingredients in another bowl and mix well.
  • Dry marinated chicken on paper towel.
  • Take pieces one at a time and coat with flour mixture, milk mixture and flour mixture again.
  • Place coated chicken pieces on a plate and let stand for 10 minutes.
  • Fry pieces in deep fryer and cook until golden brown (approx. 15 min.) be sure to turn chicken in order to cook evenly on all sides.
  • Remove from deep fryer and allow to drain for several minutes prior to serving.

GRANDMA'S SOUTHERN FRIED CHICKEN



Grandma's Southern Fried Chicken image

Just plain ol' good!!! This is actually my very own concoction, because my Grandma never usually measured when she cooked. :) But it definately tastes like my Grandma's and my Great Aunt's!

Provided by Wildflour

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (2 1/2-3 lb) broiler-fryer chickens, cut up
buttermilk, enough to cover the bird
1 tablespoon hot sauce
butter flavor shortening (for frying)
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon italian seasoning
1/8 teaspoon chili powder
1/2 teaspoon sugar
3 teaspoons seasoning salt
1/8 teaspoon poultry seasoning
1 1/4 teaspoons black pepper
1/4 teaspoon ground cayenne red pepper powder
1/4 teaspoon thyme, crush between your fingers when adding
1/4 teaspoon basil

Steps:

  • Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
  • Melt shortening in a cast iron skillet to a depth of about 1 inch.
  • Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
  • In a doubled brown paper lunch sack, mix together all of the dry ingredients.
  • Remove chicken from bowl.
  • Using additional seasoned salt and pepper, lightly coat to season chicken.
  • Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
  • Dip each piece in the buttermilk and coat with flour once again.
  • Shake off excess; place on waxed paper for 15 minutes or until dry.
  • Place chicken, skin side down, in hot shortening.
  • Do not crowd skillet.
  • Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
  • Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
  • 4-6 servings.
  • To make chicken fingers:.
  • Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
  • *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).

Nutrition Facts : Calories 740.5, Fat 43.2, SaturatedFat 12.3, Cholesterol 212.8, Sodium 296.3, Carbohydrate 27.6, Fiber 1.6, Sugar 0.8, Protein 56.7

Tips:

  • Use a cast iron skillet or Dutch oven for frying the chicken. This will help to evenly distribute the heat and prevent the chicken from sticking.
  • Make sure the oil is hot enough before adding the chicken. The ideal temperature for frying chicken is between 350°F and 375°F.
  • Don't overcrowd the skillet or Dutch oven. This will cause the chicken to cook unevenly and make it more difficult to get a crispy crust.
  • Fry the chicken in batches if necessary. This will help to ensure that all of the pieces of chicken are cooked evenly.
  • Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165°F.
  • Let the chicken rest for a few minutes before serving. This will help to keep the juices inside the chicken and prevent it from drying out.

Conclusion:

Big John's Southern Fried Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy on the outside and juicy on the inside, and the flavorful breading is sure to please everyone at your table. So next time you're looking for a delicious and satisfying meal, give Big John's Southern Fried Chicken a try.

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