SOUTHERN PAN-FRIED CHICKEN
This recipe for Southern pan-fried chicken is from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- In a large bowl, mix together 1 gallon of water and 1 cup salt; stir until salt is dissolved. Add chicken pieces and let stand, refrigerated, 8 to 12 hours.
- Drain chicken and rinse out bowl. Return chicken to bowl and pour over buttermilk. Cover bowl and refrigerate 8 to 12 hours. Drain chicken on a wire rack set over a parchment paper-lined baking sheet, discarding buttermilk.
- Meanwhile, place the lard, butter, and country ham into a large heavy skillet. Cook over low heat, skimming as needed, until butter has stopped foaming and country ham is browned, 30 to 45 minutes. Using a slotted spoon, remove ham and discard. Increase heat to medium-high and heat fat until it reaches 335 degrees on a deep-fry thermometer.
- In a shallow bowl, mix together flour, cornstarch, remaining 1 teaspoon salt, and pepper. Gently squeeze chicken to remove any excess buttermilk. Dredge chicken pieces thoroughly in the flour mixture, shaking off any excess.
- Working in batches, gently place chicken pieces in the heated fat. Cook until chicken is golden brown and cooked through, 8 to 10 minutes. Transfer to a wire rack set over a parchment paper-lined baking sheet or crumpled paper towels. Serve fried chicken hot, warm, room temperature, or cold.
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JKHO MANAGEMENT
[email protected]This is my go-to recipe for pan-fried chicken. It's always a crowd-pleaser.
Jasmyne Lackey
[email protected]This recipe is a classic for a reason. The chicken is always cooked perfectly and the gravy is delicious.
Sachinthakur Sachinthakur
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it!
Hazel
[email protected]I'm not a big fan of fried chicken, but this recipe changed my mind. The chicken was so crispy and juicy, and the gravy was amazing.
Alaa Choucair
[email protected]This chicken was so good that I ate it all in one sitting.
mimi ano
[email protected]This recipe is a great way to use up leftover chicken. I made a chicken pot pie with the leftovers and it was delicious.
Joe krecklow
[email protected]I loved the flavor of this chicken. It was so flavorful and juicy.
sujoy kumar
[email protected]This recipe was easy to follow and the chicken turned out great.
Rita Abreo
[email protected]I followed the recipe exactly, but my chicken didn't turn out as crispy as I would have liked. I think I might have needed to fry it for a little longer.
Togtuur Daakt
[email protected]The chicken was a bit dry, but the gravy was delicious.
I_AM Ramsy
[email protected]This recipe is a keeper! I'll definitely be making this again and again.
wellbeloved mkhwanazi
[email protected]I've tried many pan-fried chicken recipes, but this one is by far the best. The chicken was cooked to perfection and the gravy was amazing.
Antosh Ale
[email protected]This Southern pan-fried chicken was absolutely delicious! The chicken was perfectly crispy on the outside and juicy and tender on the inside. The seasoning was also spot-on, with the perfect balance of savory and spicy.