DR. MARTIN LUTHER KING JR.'S FAVORITE SOUTHERN PAN-FRIED CHICKEN
One of Dr. King's favorite foods - pan-fried chicken - as prepared by Chef Alexander Smalls.
Provided by Alexander Smalls
Categories Dinner
Time 3h15m
Number Of Ingredients 12
Steps:
- Gather the ingredients. Rinse the chicken pieces under cool water and pat dry.
- In a large bowl, whisk together the buttermilk, garlic powder, onion powder, cayenne, paprika, salt, and a few grinds of pepper. Add the chicken and toss until coated.
- Refrigerate, covered, for at least 2 hours, preferably overnight. Fry the chicken:
- Remove the chicken from the marinade, shaking off any excess. Place on a platter or plate (discard the marinade). Let the chicken come to room temperature. Meanwhile, gather the remaining ingredients.
- Fill a large cast-iron skillet halfway with oil. Heat over medium-high heat until the oil reaches 350 F.
- Add the flour, salt, and pepper to a wide rimmed plate and. Stir to combine.
- Dredge the chicken pieces in the seasoned flour, shaking off any excess and transfer to another plate or platter.
- Once the oil has reached the right temperature , working in batches to avoid crowding the skillet, add the chicken and fry, undisturbed, until golden brown, 8 to 10 minutes (smaller pieces may need less time).
- Turn the pieces and fry, undisturbed, until golden brown and an instant-read thermometer registers 165 F, 5 to 6 minutes more (larger pieces may need more time). Adjust the heat to maintain the oil temperature, if necessary.
- Drain on a crumpled brown paper bags, paper towels, or a rack set over a rimmed baking sheet. Sprinkle lightly with salt as chicken drains. Serve immediately.
Nutrition Facts : Calories 1150 kcal, Carbohydrate 35 g, Cholesterol 302 mg, Fiber 2 g, Protein 99 g, SaturatedFat 16 g, Sodium 1125 mg, Sugar 3 g, Fat 65 g, UnsaturatedFat 0 g
CHARLES' COUNTRY PAN FRIED CHICKEN
Steps:
- In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
- Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
- Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.
PAN-FRIED CHICKEN WITH MASCARPONE
This is the first recipe I cooked from the River Cafe Restaurant and it is really easy and really good. The recipe calls for you to use a whole, boned chicken, but I prefer to buy skin on chicken breasts and just use them. Please use fresh lemon juice.
Provided by A la Carte
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat your oven to 450f.
- Loosen the skin to make a pocket on each breast.
- Mix the fresh rosemary with the mascarpone and season with salt and a good amount of pepper (if you like it!).
- Place 1/2 of the mascarpone in each pocket of the chicken. Season each breast with salt and pepper.
- Heat the oil over hot heat, in a large oven proof frying pan. Brown the chicken quickly on both sides.
- Put the frying pan into the hot oven and roast for about 15 minutes or until cooked through. (Depends on the size of the chicken, but you should test it for doneness).
- Remove the pan from the oven and over a medium flame, add the lemon juice. It will combine with any mascarpone that leaked out, and the chicken juices.
- Turn the chicken to coat with the sauce and serve.
- I like this over wilted garlic spinach, which picks up the juices nicely!
Nutrition Facts : Calories 323.1, Fat 20.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 92.4, Carbohydrate 4.4, Fiber 0.4, Sugar 1.1, Protein 30.5
SOUTHERN PAN FRIED CHICKEN
Steps:
- Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
- Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
- Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
- Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.
CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
- While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
PAN FRIED CHICKEN
I've used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts : Calories 645 calories, Fat 36g fat (12g saturated fat), Cholesterol 193mg cholesterol, Sodium 1242mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 59g protein.
TENDER PAN-FRIED CHICKEN BREASTS
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
Provided by Alesia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g
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.
PAN-FRIED PAPRIKA CHICKEN
With thanks to Mary Berry from Saturday Kitchen
Provided by sabarker
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1. Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
- 2. Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for a while if times allows.
- 3. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
- 4. Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
- 5. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and a mixture of boiled rice and wild rice.
SKILLET-FRIED CHICKEN
To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
- In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
- Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
SOUTHERN PAN-FRIED CHICKEN
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That's a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham. This is a time commitment, but the result - cooked in a cast-iron pan - is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china. Even better? It's just as good cold as it is hot.
Provided by Kim Severson
Categories main course
Time P1DT1h15m
Yield 4 to 6 servings.
Number Of Ingredients 10
Steps:
- The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
- In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
- About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
- In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 1071, UnsaturatedFat 48 grams, Carbohydrate 26 grams, Fat 89 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 35 grams, Sodium 1141 milligrams, Sugar 8 grams, TransFat 1 gram
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