Southern Pan-Fried Chicken

Southern Pan-Fried Chicken might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 872 calories, 45g of protein, and 59g of fat each. For $1.93 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Southern food. This recipe is liked by 364 foodies and cooks. It is brought to you by Leites Culinaria. A mixture of black pepper, flour, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 9 hours and 30 minutes. With a spoonacular score of 82%, this dish is great. If you like this recipe, you might also like recipes such as Southern Pan-Fried Chicken, Southern Pan Fried Chicken, and Southern-Style Pan-Fried Catfish.

Servings: 4

Preparation duration: 60 minutes

Cooking duration: 510 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. To prep the brined chicken for frying, drain it and discard the brine. Rinse out the bowl it was brined in. Return the chicken to the bowl and pour the buttermilk over the chicken. Cover and refrigerate for 8 to 12 hours. Place the chicken on a wire rack to drain, discarding the buttermilk.2. Meanwhile, prepare the fat for frying by putting the lard, butter, and country ham in a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming any foam as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham from the fat. Just before frying, increase the temperature to medium-high and heat the fat to 335°F (170°C).3. Prepare the dredge by blending together the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then gently shake to remove all excess flour.4. Slip some of the chicken pieces, skin side down, into the heated fat. (Do not crowd the pan. Fry in batches if necessary.) Cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels. Serve hot, warm, or at room temperature.

 

Step by step:

1. To prep the brined chicken for frying, drain it and discard the brine. Rinse out the bowl it was brined in. Return the chicken to the bowl and pour the buttermilk over the chicken. Cover and refrigerate for 8 to 12 hours.

2. Place the chicken on a wire rack to drain, discarding the buttermilk.

3. Meanwhile, prepare the fat for frying by putting the lard, butter, and country ham in a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming any foam as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham from the fat. Just before frying, increase the temperature to medium-high and heat the fat to 335°F (170°C).

4. Prepare the dredge by blending together the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then gently shake to remove all excess flour.

5. Slip some of the chicken pieces, skin side down, into the heated fat. (Do not crowd the pan. Fry in batches if necessary.) Cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through.

6. Drain thoroughly on a wire rack or on crumpled paper towels.

7. Serve hot, warm, or at room temperature.

Nutrition Information:

covered percent of daily need