Tag Archive | recipes

Southern Fried Chicken

If your entertaining, got company this is the ticket … then have a side dish, a green

English: Fried Chicken - breasts. I used Drake...

English: Fried Chicken – breasts. I used Drake’s Cripsy Fry and deep fried them)or wings) to crispy perfection. No seasoning needed, in the mix. I did add crushed black pepper after done. I sometimes use or mix Crispy Fry as an alternative mix. (Photo credit: Wikipedia)

macaroni or potato salad to go with.

Ingredients (for buffet-style serving):

11 pounds chicken parts, washed and dried with paper toweling (I used breasts, wings, thighs, and legs.)
salt, to taste
freshly ground black pepper, to taste
flour, as needed (about 1 ½ cups)
peanut oil, as needed (I used ¼ cup for a 13 ½-inch cast iron skillet.)
butter, as needed (I used 1 tablespoon butter for a 13 ½-oz. cast iron skillet.)

Prepare chicken by washing, drying, and removing excess fat, gristle, etc. Salt, to taste, working the salt into the chicken, using your hands. Place 1 ½ cups flour in a gallon-sized zip-lock bag. Dip each of the salted pieces individually into the bag of flour, and shake to coat. Set coated chicken pieces aside. Heat ¼ cup peanut oil in a large cast iron skillet over medium heat. Add 1 tablespoon butter, and continue to heat until a pinch of flour sizzles in the hot oil/butter combination. Now, place a single layer of salted and flour-dredged chicken in the hot oil. Brown on the bottom side, and then turn each piece. Place the skillet in a 400 to 450 degree oven. Oven fry the chicken for about 10 minutes, then turn each piece over. Continue to oven fry the chicken until crisp and golden. Chicken must be cooked all the way through, with no pink showing! Remove the skillet of chicken from the oven, and place each piece of fried chicken on a tray covered with paper toweling to drain. Repeat this process with additional peanut oil and butter, until all salted, flour-dredged pieces are done. Serve the chicken in a large container (such as a rectangular foil pan) with the rest of your buffet. These 11 pounds of chicken made 25 large pieces, enough to feed quite a crowd of people! I hope you like my Crispy Southern Fried Chicken!

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GRITS SOUFFLE

3 CUPS WATER
1 CUP GRITS
1 TEASPOON SALT FREE STICK BUTTER (NOT MARGARINE)
1 KRAFT CHEESE ROLL
1/2 CUP MILK
2 EGGS

CUT UP BUTTER SO AS TO COVER THE BOTTOM OF A SMALL SAUCE PAN. THEN CUT UP GARLIC CHEESE ROLL OVER THE BUTTER AND TURN HEAT ON AS LOW AS IT CAN BE.(LOW HEAT WILL KEEP BUTTER FROM BURNING.) BEAT EGGS & MILK TOGETHER. COOK GRITS & SALT UNTIL DONE. LEAVE HEAT ON UNDER GRITS& POUR THE BUTTER MIXTURE & MILK/EGG MIXTURE INTO GRITS. STIR UNTIL MELTED & MIXED THOROUGHLY. POUR INTO AN 8X8X2 BAKING DISH AND BAKE AT 350 UNTIL BROWN ON TOP.