Add paprika, white pepper, salt, and dried basils. It is an estimate only and is provided for informational purposes. (This was a long time ago!) Chicken Fried Chicken with Homemade Gravy. There's just something about a great iron skillet that you can't get from any other piece of kitchen equipment. Notify me of follow-up comments by email. Keep the flame medium. That's all you need. Serve the chicken fingers hot or allow them to cool down at room temperature. Maybe a lower temp or check more often. She stopped making all fried or spicy foods, and moved towards canned soup based meals more and more through her busy years.... (I've had a lot to overcome in my cooking life.....). It's the definition of "Don't mess with a good thing." First the chicken goes for a quick swim in egg whites seasoned with hot sauce, then takes a dunk in a blend of flour and cornstarch. Feedback Nice and simple :-). Sprinkle flour over chicken in pan. But now!? If the oil bubbles around the handle, it's hot enough. Wash and thoroughly dry chicken pieces and place in single layer in pan. When you dredge the chicken in flour, one coat is enough. Within a short time, anyone can cook this dish. You want a good coating of flour. Then lightly greasing a cooking tray by spraying olive oil. When ready to fry, remove the chicken from the fridge and add ½-inch of oil to a heavy bottomed or cast iron skillet, which has a cover and can hold the chicken pieces snugly. More About Me →. And don't forget the sweet tea! I'm Lana Stuart, the cook and occasional traveler here at Never Enough Thyme. Remove chicken to paper towel lined plate and allow to drain for about 5 minutes. Copyright@kfcrecipe.com 2020. I've seen the recipes and the demonstrations where chefs put the chicken in milk or buttermilk or yogurt and let it stand overnight in the refrigerator. Quick and easy for a family dinner or special occasion. Sprinkle all the flour over the chicken in the pan and toss the chicken to coat it well with flour. Real Simple Fried Chicken - My simplest and most authentic southern recipe for real southern fried chicken. Cook for approximately 10 minutes or until skin is pale golden brown. Heat oil in a deep frying pan to cook the strips. You'll find about 700 recipes here so there's sure to be something your family will like! Toss the chicken pieces in the bag and seal. Last updated Nov 13, 2020. Keep aside. I've been cooking southern food since I was big enough to reach the stove, so it's where I feel most comfortable. Click To Tweet. - With your lovely description of easy fried chicken, you've done it again! It’s still delicious though. We use mild paprika, black pepper, ginger- garlic powder and salt to marinate the strips. I, unfortunately, do not have that particular skill. Sprinkle black pepper, salt, hot chili powder, ginger powder, and garlic powder, mix well with chicken tender. It's completely not necessary, but sometimes we like to change things up, don't we? All images and text on Never Enough Thyme are protected by U. S. Copyright Law. But he’s been gone since 1997, so I haven’t made it in a long time. This fried chicken comes out flavorful and perfectly crisp without either of those trappings. =] But this time, I'm all for the joy of it (not the laugh of the pastry crust falling apart again --- probably... haven't quite got there yet......). Yes, I addressed that in the text of the post. You need enough oil to come about halfway up the pieces of chicken, but not so much that it will spill over when you place the chicken in the pan. Turn chicken pieces once more, reduce heat to medium low, cover and cook approximately 10-15 minutes or until chicken is cooked through. Oh, man.....that was soooo good! I don’t like fried chicken with egg and buttermilk and all that mess. Take chicken breast and cut them into 1 inch thick strips. This was very good but mine cooked too fast, I think. Yes, that's a great way to finish it off especially if you're cooking for a large family or a crowd of people. Cook for approximately 10 minutes or until skin is pale golden brown.