Southern Oven-Fried Chicken
Feb 17, · HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN: Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices. Add the buttermilk and hot sauce to the bowl, stir until everything is combined. To cook the best chicken wings you've ever made, there's a simple process we like to call double frying. (Frying once is for the complacent, frying twice is for the winners.) It involves frying the wings first in lower temperature oil, around ?F, to get juicy, tender meat on the inside. Then, you have two options.
Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a how to get sahara q shop franchise of chicken gravy.
Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine. Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely. Gently place the coated livers, a few at a time, into the hot oil.
Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes. All Rights Reserved. Southern Fried Chicken Livers. Rating: 4. Read Reviews Add Reviews.
Save Pin Print ellipsis Share. Gallery Southern Fried Chicken Livers. Southern Fried Chicken Livers pelicangal. Recipe Summary prep:. A e f h z v u what comes next Info. Ingredients Decrease Serving 4.
The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Heat oil in a deep-fryer or large saucepan to degrees F degrees C. I Made It Print. Per Serving:. Full Nutrition. Rating: 5 stars. Rather than immersing in a deep fryer, I pan fried the liver under medium heat, using less than half a cup of walnut oil.
Once both sides were golden brown, I turned off the heat and let them cook completely. If you have a glass covered saute pan, that helps to keep an eye on the livers without them spattering out of the pan.
Both are delicious! Read More. Thumb Up Helpful. Rating: 3 stars. This is a mixed review. First what are some of the signs of lung cancer taste especially with hot sauce is really very good.
However the making of these are hazardous. I had to turn off the flame twice to make sure the oil that splatters and leaks didn't hit the flame before I could clean it. Also if you eat too many of these your stomach will be mad at you. Reviews: Most Helpful. Cindy Capps Lepp. I added some hot sauce to the dredge liquid Also I did fork them and that really works, no popping at all! Great tip you guys! Sarah Jo. This is one of my favorite foods EVER. I add a little Johnny's seasoning salt to my flour with the garlic powder.
This is heaven. Great thing about this dish too is you can almost always buy the ingredients for this on the cheap. NOTE: You can do this with chicken hearts too. To prevent or at least reduce popping and possible burns, puncture the livers before frying. I use a cooking fork and poke away, puncturing each liver at least 5 or 6 times. Then follow the recipe as written.
My son loves chicken livers as how to select a career coach I and when he tasted these his exact words were "These are possibly the best chicken livers I have ever tasted! I did what Cindy posted last I floured them first then dipped in egg and milk mixture then back in the flour. I fried them in a skillet. They were wonderful! Thanks Cindy! I love fried chicken livers- i grew up on them but my husband was hesitant to try them.
Followed the recipe to the letter. Thanks so much Cindy we will be making this again for sure!!! Roxanne J. When I was very young my mother would fry chicken livers but I never liked them so she would eat them herself. I do remember her just dredging them in plain flour and frying. I was reluctant to try liver again - but it has always been in the back of my mind to give it another chance because they are very good source of iron. I am glad I found this recipe cause I will definitely make these again.
I ate them on toasted bread with lots of ketchup and pepper sauce chicken liver sandwich - lol! I used black pepper and cayenne in the flour as the pepper suggested in the recipe.
Thanks for a new twist on an old "not-so-favourite" of mine. It has definitely made me change my mind about eating liver. Rating: 4 stars. This was an excellent recipe. Will use it as a breading reciep on other deep fried foods. Much as I love chicken livers I lfound that preparing them for the cooking process is disgusting.
More Reviews. Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Old Fashioned Crispy Fried Chicken Wings
If you want a crazy delicious chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine! I'm from the south and we all know that Fried Chicken is a staple here. Something that you are born to love and born to eat! This recipe for The Best Southern Fried Chicken is one of my favorite recipes and one that took me a few years to get just right.
This recipe produces a crunchy exterior with moist chicken on the inside. The absolute perfect chicken in my opinion. Really good fried chicken takes time so don't rush this one. Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices. Add the buttermilk and hot sauce to the bowl, stir until everything is combined. In a medium-sized bowl add the flour, cornstarch, and black pepper. Whisk this mixture together until completely combined.
Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Carefully add the piece of chicken to the deep fryer.
Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer. Depending on the size of the chicken, dark meat takes about minutes and white meat takes minutes. When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces. Straight to your inbox! Be the first to get notified of the newest recipes.
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Search my recipes Jump to Recipe Print Recipe. Course: Main Course. Cuisine: American. Prep Time: 10 minutes. Cook Time: 14 minutes. Chilling: 8 hours. Total Time: 8 hours 24 minutes. Servings: 4. Calories: kcal. Author: Brandie The Country Cook. Ingredients 1 whole chicken, cut up or 8 pieces of your favorite cuts of chicken 2 tsp kosher salt 1 tsp garlic powder 1 tsp onion powder 2 cups buttermilk 2 tbsp hot sauce 1 cup all-purpose flour 1 cup cornstarch 2 tsp black pepper peanut oil for frying.
Cook Mode Prevent your screen from going dark. Instructions Place the chicken in a large bowl. In a medium-sized bowl, whisk together the flour, cornstarch, and black pepper. Set aside. Notes You can let this soak for a minimum of 2 hours but the key to the best flavor is letting it soak overnight. The mixture of the cornstarch and flour helps give it that extra crunchy exterior.
We love sprinkling extra salt after the chicken has been fried, it gives it extra flavor, this is optional. We used a whole cut up chicken, you can buy it that way or break down your own.
Peanut oil is the best for frying this recipe but canola or vegetable work as well. I deep fry my chicken in a deep fryer but you can also do this in a large cast iron pan as well. Buttermilk is absolutely necessary for this to turn out moist. If you cannot find buttermilk you can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar and let it sit for minutes, then stir. Did you make this recipe? Share it on Instagram thecountrycook and mention us thecountrycook!
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