Southern Fried Chicken

Southern Fried Chicken
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 1,881.6
  • Total Fat: 166.2 g
  • Cholesterol: 170.5 mg
  • Sodium: 6,335.0 mg
  • Total Carbs: 73.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 28.1 g

View full nutritional breakdown of Southern Fried Chicken calories by ingredient



Number of Servings: 4

Ingredients

    Lard
    Butter
    Ham, country style, or bacon ends and pieces
    Chicken
    Buttermilk
    Flour
    Salt
    Pepper
    Flour, all purpose
    Cornstarch
    Garlic Powder
    Oil
    Salt
    Pepper
    Flour, all-purpose
    Milk
    Salt
    Pepper


Directions

Lard
1 pound
453.6 g
Combine, lard, butter and ham over low heat and simmer for 30 minutes, skimming as needed, wait until the butter is clarified. Strain and use fat for frying chicken.

Butter
cup (4 ounces)
113.4 g
Ham, country style, or bacon ends and pieces (2.5cm) dice
cup (4 ounces)
113.4 g
For the chicken:
Chicken, cut into 8 pieces
1 each (3 pound),
1.36 kg
Drain brined chicken and soak in buttermilk for 1-hour at room temperature or 4 hours under refrigeration.
Buttermilk
1 quart

Flour
8oz
225g
Combine flour, cornstarch, garlic powder, salt, and pepper.
Remove chicken from buttermilk and drain.
Dredge in flour mixture, and then pat well to remove all excess flour. Let sit until the flour is of a paste-like consistency. This is crucial for crispy chicken.

Salt
to taste

Pepper
to taste




Flour, all purpose, for coating
1 cup (4 ounces)
113.4g
Cornstarch
2 tablespoons

Garlic Powder
1 teaspoon

Oil, for frying
As needed

Heat the oil to 335 F (168 C) in a sautoir or cast iron pan.
Salt
to taste

Add chicken pieces, skin side down to the oil, do not overcrowd the pan, and fry in batches if necessary. Cook 8-10 minutes on each side, until the chicken is golden brown and cooked.
Drain on rack and paper towels. Keep the chicken warm while making the gravy

Pepper
to taste

Creamy Pepper Gravy:
Flour, all-purpose
cup (1 ounces)
28.35 g
Drain off all of the oil from the pan except 2 tablespoons (1 ounce, 0.029 l). Stir the flour into the oil to make a roux.
Cook the roux over medium heat, stirring frequently to a light tan, about 5 minutes.

Milk
2 cup (16 ounces)

Add the milk, whisk until smooth, and cook 5 minutes.
Add seasoning and cook over low heat until thick and smooth, about 15 minutes longer.

Salt
to taste

Taste and adjust the seasoning.
Pepper
to taste



Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SMCKINN23.