Best 5 Fried Chicken The Yellow Rose Recipes

**Fried Chicken the Yellow Rose: A Southern Delight**

Crispy, juicy, and bursting with flavor, the Yellow Rose fried chicken is a beloved Southern dish that has captured the hearts and taste buds of many. This iconic recipe, hailing from the heart of the American South, is a culinary masterpiece that combines the simplicity of classic fried chicken with a unique blend of spices and a secret ingredient that gives it its distinctive yellow hue. Alongside the main recipe, this article presents a collection of variations that cater to diverse preferences, including a healthier air-fryer version, a spicy rendition for those who crave a kick, and a gluten-free option for those with dietary restrictions. Get ready to embark on a delightful journey as we explore the secrets behind the Yellow Rose fried chicken and discover the versatility of this Southern classic.

Here are our top 5 tried and tested recipes!

SOUTHERN LIVING'S BEST FRIED CHICKEN

Southern Living's Best Fried Chicken image

Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.

Provided by Julia Moskin

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon plus 1 teaspoon salt
1 chicken with skin, about 2 1/2 pounds, cut up into 8 pieces (see note)
1 teaspoon black pepper
1 cup all-purpose flour
2 cups vegetable oil, like grapeseed, peanut or canola (do not use olive oil)
1/4 cup bacon drippings (or use more oil)

Steps:

Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams

CRISPY FRIED CHICKEN

Crispy Fried Chicken image

Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

Provided by Rachel Farnsworth

Categories Main Dish

Time 35m

Number Of Ingredients 17

Ingredients

6 chicken thighs
6 chicken drumsticks
3 cups buttermilk
1/2 cup Buffalo Hot Sauce (optional)
2 teaspoons salt
1 teaspoon pepper
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 quart vegetable oil (for frying)

Steps:

In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

Nutrition Facts : Calories 723 kcal, Carbohydrate 66 g, Protein 42 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 193 mg, Sodium 2847 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

FRIED CHICKEN (THE YELLOW ROSE)

Fried Chicken (The Yellow Rose) image

Provided by Bryan Miller

Categories dinner, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1/2 quart buttermilk
1 tablespoon poultry seasoning
1 tablespoon salt
4 1/2 cups all-purpose flour
2 three-pound fryer chickens, cut into serving pieces
Vegetable oil for frying

Steps:

In a large bowl, combine the buttermilk and the poultry seasoning, 1/2 tablespoon of salt and 1/2 cup of flour. Mix well. Place 4 cups flour and 1/2 tablespoon of salt in another large bowl or baking pan. Dip chicken pieces in the batter then roll them in the flour.
In a deep pot, heat about three inches of oil to 350 degrees.
Drop the chicken pieces in the hot oil, several at a time, and cook about 15 minutes, or until dark-golden brown. Remove and drain on paper towels and keep warm before serving (the sooner served the better).

CRISPY ROSEMARY CHICKEN AND FRIES

Crispy Rosemary Chicken and Fries image

This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!

Provided by SANDY WITEK

Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

8 chicken thighs
6 small red potatoes, quartered
½ cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 ½ teaspoons chopped fresh oregano
1 ½ teaspoons garlic powder
salt and pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g

OPRAH'S UNFRIED CHICKEN

Oprah's Unfried Chicken image

Oprah's famous "unfried chicken" recipe from personal chef Rosie's cookbook. Very tasty, low fat substitute for the Colonel's. 1

Provided by yooper

Categories Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 skinless chicken drumsticks
6 skinless chicken breast halves
3 1/2 cups ice water
1 cup plain nonfat yogurt
vegetable oil cooking spray
1 cup dried Italian breadcrumbs
1 cup all-purpose flour
1 tablespoon Old Bay Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon black pepper

Steps:

Preheat oven to 400°F.
Remove skin from chicken pieces.
Place all chicken pieces in a large bowl with the ice water.
Put yogurt in a medium bowl; set aside.
Spray a baking sheet with vegetable oil.
Combine all breading ingredients in a large, tight-sealing bag.
Shake to mix.
Remove two pieces of the chicken from the ice water.
Roll each piece in yogurt.
Put chicken in plastic bag with the breading mix.
Seal and shake, coating each piece thoroughly.
Place on oiled baking sheet.
Repeat with remaining chicken pieces.
Spray chicken lightly with vegetable oil.
Place baking sheet on bottom of the preheated 400°F oven.
Bake for 1 hour, turning pieces over every 20 minutes for even browning.

Nutrition Facts : Calories 379.9, Fat 5, SaturatedFat 1.3, Cholesterol 117.2, Sodium 517.8, Carbohydrate 33, Fiber 1.6, Sugar 4.4, Protein 47.4

Top Tips for Frying Chicken

For the crispiest chicken, use chicken that has been air-chilled or patted dry.
Season the chicken generously with salt and pepper before frying.
Use a high-smoke-point oil, such as vegetable oil or canola oil, for frying.
Heat the oil to the correct temperature before adding the chicken. The ideal temperature for frying chicken is between 350°F and 375°F.
Fry the chicken in batches so that the oil doesn't get too crowded.
Don't overcrowd the pot or pan with chicken, or the chicken will not cook evenly.
Cook the chicken until it is golden brown and cooked through. The internal temperature of the chicken should be at least 165°F.
Let the chicken rest for a few minutes before serving.

Conclusion

Fried chicken is a delicious and versatile dish that can be enjoyed on its own or with a variety of sides. With the right tips and techniques, you can easily make fried chicken at home that is just as good as, if not better than, what you would get at a restaurant. So next time you're in the mood for some fried chicken, give one of these recipes a try.