Wednesday, February 6, 2013

Southern Fried Chicken

Southern Fried Chicken


  1. 3 eggs
  2. 1/3 cup water
  3. About 1 cup hot red pepper sauce (recommended: Texas Pete)
  4. 2 cups self-rising flour
  5. 1 teaspoon pepper
  6. House seasoning, recipe follows
  7. 1 (1 to 2 1/2-pound) chicken, cut into pieces
  8. Oil, for frying, preferably peanut oil


In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

  1. 1 cup salt
  2. 1/4 cup black pepper
  3. 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.


  1. Total Time: 24 min
  2. Prep: 10 min
  3. Cook: 14 min
  4. Yield: 4 servings
  5. Level: Easy

Oven Fried Chicken

Fried Chicken
Oven Fried Chicken
If you're trying to lose weight, keep this in mind: Nutrition researchers at Pennsylvania State University have found that people who eat a broth-based bowl of vegetable soup; a large, low-calorie, lettuce-based salad or an apple before a meal consume about 110 to 190 fewer calories at the meal, including the calories in that first course. This is really easy to do and makes a good buffet plate, it's also handy to keep in the fridge, for a few days, for a quick meal (and can be frozen).

Oven-Fried Chicken

  • 1 cup low-fat buttermilk
  • 2 large egg whites, beaten
  • 1 cup all-purpose flour (about 4½ ounces)
  • 1/3 cup cornmeal
  • 1 tsp. salt, divided
  • 3/4 tsp. freshly ground black pepper
  • 1/4 tsp. ground red pepper
  • 2 chicken breast halves, skinned (about 1 pound)
  • 2 chicken thighs, skinned (about 1/2 pound)
  • 2 chicken drumsticks, skinned (about 1/2 pound)
  • 2 Tbs. canola oil

Cooking spray

Prep time: under 20 minutes

Cook time: 30 minutes


Preheat oven to 425 degrees.

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk.

Combine flour, cornmeal, 1/2 tsp. salt, black pepper and red pepper in a separate shallow dish; stir well.

Sprinkle chicken evenly with remaining 1/2 tsp. salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a large non-stick skillet over medium high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned.

Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425 degrees for 30 minutes or until chicken is done.

Servings: 4, 1 chicken breast half or 1 drumstick and 1 thigh each

Nutrition per serving: 450 calories (28% from fat), 13.8g fat, 2.5g saturated fat, 35.3g carbohydrates, 43.5g protein, 1.7g fiber, 109mg cholesterol, 803mg sodium
Related Posts with Thumbnails