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:

1/2 teaspoon freshly ground black pepper

1 quart buttermilk

1 3-pound chicken, cut into 8 pieces, brined for 8 to 12 hours (see Note)

2 tablespoons cornstarch

1/2 cup country ham pieces or 1 thick slice country ham, cut into 1/2-inch strips

1 cup all-purpose flour

1 teaspoon salt

1 stick unsalted butter

1 pound lard

Equipment:

bowl

wire rack

slotted spoon

frying pan

wax paper

paper towels

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:

Quickview
872k Calories
45g Protein
58g Total Fat
39g Carbs
17% Health Score
Limit These
Calories
872k
44%

Fat
58g
90%

  Saturated Fat
27g
170%

Carbohydrates
39g
13%

  Sugar
11g
13%

Cholesterol
220mg
73%

Sodium
1155mg
50%

Get Enough Of These
Protein
45g
90%

Vitamin B3
13mg
70%

Selenium
47µg
67%

Phosphorus
520mg
52%

Vitamin B2
0.81mg
47%

Vitamin B1
0.56mg
37%

Vitamin B6
0.74mg
37%

Calcium
304mg
30%

Vitamin B12
1µg
29%

Vitamin A
1326IU
27%

Vitamin B5
2mg
26%

Vitamin D
3µg
26%

Zinc
3mg
25%

Potassium
721mg
21%

Folate
80µg
20%

Iron
3mg
18%

Magnesium
67mg
17%

Manganese
0.29mg
15%

Copper
0.21mg
10%

Vitamin E
1mg
9%

Vitamin K
5µg
5%

Fiber
0.94g
4%

Vitamin C
2mg
3%

covered percent of daily need
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Food Trivia

The reason why peppers taste hot is because of a chemical compound called capsaicin, which bonds to your sensory nerves and tricks them into thinking your mouth is actually being burned.

Food Joke

My boss was complaining in our staff meeting the other day that he wasn't getting any respect. Later that morning he went to a local sign shop and bought a small sign that read, "I'm the Boss". He then taped it to his office door. Later that day when he returned from lunch, he found that someone had taped a note to the sign that said. "Your wife called, she wants her sign back!"

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