Thursday, April 27, 2017

Southern Fried Chicken Batter



Ingredients:
2 beaten egg
1 cup milk
2 teaspoon paprika
1/2 teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoon black pepper
2 cup all-purpose flour



Directions:
Beat the egg and milk together in a bowl.
Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
Put the chicken in the bag, seal it and shake to coat it.
Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
Drain it on paper towels and serve.
 the recipe from: tiffanymccauley.com



90 comments:

  1. I think this is the BEST Recipe for Chicken I have ever used. I only do the breasts though.

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    1. How long do you fry the breasts for? Are they boneless or bone in?

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    2. How long do you fry the breasts for? Are they boneless or bone in?

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  2. Looks yummy. I am going to try it

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  3. Replies
    1. McCormick has a poultry seasoning

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    2. It's usually a mixture of sage, rosemary and thyme

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    3. Just checked mine. Also has majoram, black pepper and nutmeg

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    4. Are you going to Scarborough Fair:

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    5. Yes Valerie. As a matter of fact, I am going to Scarborough Fair. LOL. Actually I wish I was going!

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    6. P.S. It's funny that u said that Valerie, bc I was thinking the very same thing when I read it!

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    7. Chef Merito makes a chicken season that's great, also a carne asada.

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  4. I'm going to try this the next time I fry chicken-

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  5. Looks yummy....... But after it's brown on all sides, why cook for another 1/2 hour?????

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    1. At 365 it will brown quickly but will not be done inside...so you reduce the heat and let it finish

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    2. Anyone that's fried chicken know's to turn it down frie it like you do your other chicken

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    3. Eva York, some people on here don't know how to cook but want to learn. That's why they are here and asking questions

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    4. I usually fry until the outside is crispy and golden brown, then finish cooking it in the oven.

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  6. It does not say if you cook it covered or not. Should you use a covered skillet.

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    Replies
    1. I have a similar recipe. It says after brown on all sides, turn down and cover. Cook for 20 min,then remove cover and cook 10 more min to crisp up.

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    2. I have a similar recipe. It says after brown on all sides, turn down and cover. Cook for 20 min,then remove cover and cook 10 more min to crisp up.

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    3. Definitely cover. It steams and that tenderizes the chicken.

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    4. After getting it crispy & golden brown if you cover it then the steam, conditions soften it, so it's like Kentucky fried chicken original recipe, cooking it uncovered you have xtra crispy.

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  7. Tried this and it is awesome.

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  8. I use this exact recipe , except I brown all sides to get the fry on then pop it in the oven at 350 for 25 minutes, it cooks it evenly , juicy, tender, perfect! And I put some Lawrys season salt on chicken too! Off the chain y'all!

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  9. Just lil bit of oil to do one side then flip. Don't submerge. Just a light fry then oven does the rest of the work.

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  10. For those who asked about the poultry seasoning, it is a mixture of herbs like thyme, sage, marjoram. It works well with any poultry.

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  11. Replies
    1. I always fry my chicken without the skin. We don't eat the skin and would prefer the crispy batter to be on the chicken itself.

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    2. I always fry my chicken without the skin. We don't eat the skin and would prefer the crispy batter to be on the chicken itself.

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  12. Sounds like a an awful lot of garlic. I might use 1 tsp.

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  13. I plan on using a 10 inch cast iron skillet , how deep should the oil be?

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  14. What would you do differently to cook in air fryer?

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  15. Looks very mouth watering Yummy for my tummy :)

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  16. Just enough to fry the downside of the chicken, you don't want to submerge it in the oil.

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  17. On an electric range, what setting gives you 365 degrees?

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    Replies
    1. That's the oven setting Chadlie

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    2. It doesn't say anywhere in the article about putting it in the oven.The 365 degrees is how hot your oil should be.Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.

      Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.

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    3. It doesn't say anywhere in the article about putting it in the oven.The 365 degrees is how hot your oil should be.Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.

      Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.

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  18. Your way sounds like I was thinking of trying it, glad it works, and I'll be adding the Lawry's too!

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  19. I am wanting to do some wings, how long to finish I'm the oven. Thanks


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  20. I only fry chicken in a deep fryer

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  21. Looks delicious. I like the idea of the Seasoned Salt. I'm going to back off on the pepper (it's a bit too much for the hubby and I), but I think I'll add some Paprika.

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  22. I have been doing it this way for over 30 years except I use garlic powder instead a garlic salt, makes a world of difference and I add Italian Seasoning,

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  23. Just made this. It was crispy enough, but truthfully...the breading was tasteless. Won't be making it again. Nothing beats buttermilk and instant potato flakes

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  24. How many portions of chicken does this recipe coat?

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  25. 1. yes there is a spice called "poultry seasoning" but I think others have answered that already.
    2. I like the idea of par-frying then baking to finish. I've never succeeded in frying much but eggs. :(

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  26. I knew a southern lady who always browned it on the stove and then finished by baking. It was amazing. I think she used bittermilk though.

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  27. Anyone who knows if you can do the baking /frying in an oven and at what Celsius?

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  28. Beware of the click bait ads that say Download now. It is a conversion file for converting PDFDs to what ever. I got stung on that once.

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  29. Looks good i definitely will be trying this recipe.

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  30. Here is my recipe this is much better. I take about 8 breast halves on the bone in a large container I pour over chicken a whole bottle of hot sauce let stand in hot sauce 2 hrs then I pour qt of butter milk over all it cut the heat of hot sauce leaves the flavor put in fridge over night. Next day mix 2 cups flour with 1 cup Italian flavored bread crumbs 1 tblsp papricka 1tsp blk pepper mix well. Take chicken pieces out of buttermilk and directly into flour mix be sure to cover all chicken in flour have large fry pan with oil hot fry chicken on both sides till they take on color don't crowd pieces cook in batches. Put on paper towel to soak excess oil set oven to 375 on large cookie sheet place chicken pieces cook in oven till firm and cooked thru. Will be moist and best tasting ever!!!

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    Replies
    1. Sounds so good!!!! Love hot sauce flavor!! Is there still a bit of heat or does it all go away with the buttermilk?

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  31. I like to add a few squirts of Hot Sauce to the milk to give it a kick.

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  32. Need to know the Nutritional Facts...specifically sodium and carbohydrates per serving...

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  33. I really must try this very soon thanks

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  34. Batter recipe sounds wonderful! Think I'll try it with boneless skinless chicken breasts. Should cut way down on the cooking time.

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  35. how deep should the oil in the skillet be?

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  36. I am going to try this as is. I can't imagine why anyone would try changing it around until they try yours.. Thank you.

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  37. I use nothing but a little garlic powder and sea salt which is both put on the chicken itself and in the flour mixture, dip in egg flour mixture then egg again. If you want it crispy add a tiny bit of cornstarch to the flour mixture I prefer it wo being too crispy. To fry it I use a whole stick of real unsalted butter and coconut oil. It will melt in your mouth.

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  38. The chicken looks just yummy want the recipe please

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  39. I do mine the same.way but I use half flour and half cormmeal..it is good that way too...

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  40. I do mine the same.way but I use half flour and half cormmeal..it is good that way too...

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  41. Wondering if this would work on other meats as well (less the poultry seasoning), such as cubed steak or cubed.

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  42. I would run from this recipe. Dont even try it unless you like flavorless fried chicken that is as hard as rubber.

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  43. Batter is liquid when placing on the object to be fried. This is breaded chicken...

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  44. I bought a qt. of Buttermilk (YUK!) at least 3 mons. ago to make the chicken recipe that calls for it! I was expecting company..NO SHOWS..& sure didn't want a big bunch of chicken just for myself, so never got it made! Can anyone tell me IF the buttermilk will still be any good since it's never been opened?? (I can't stand the smell let alone to taste it) but was rather pricey so I don't want to just throw out IF I could still use it~~ I'd appreciate any helpful hints, thanks!

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  45. I would toss it. Goota be bad after so long

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  46. I wouldn't keep it after 3 mos. FYI, you can always freeze milk if you know you won't be drinking or using it before it expires. Just remember when thawing to thaw in fridge, not at room temp. It may take a couple days to thaw completely.

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  47. I would use garlic and salt instead of garlic salt it isn't the same thing garlic salt is awful .

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  48. If you think your chicken isn't cooked through enough after browning it, definitely finish in the oven...don't let your chicken cook at a lower temp in oil. Not only is it unhealthy but the chicken will absorb so much of the oil that it will be a sloppy mess!

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  49. I AM from the south - and I always soak my chicken (skin on or off) in buttermilk for several hours (in the refrigerator) to tenderize it. If no skin, dip in egg and then into mixture of half flour and half cornstarch. Season with Lawry's seasoned salt and pepper and fry up in peanut oil until nicely browned. Drain on a rack over paper towels. If juices are red after piercing with a fork, stick it in the oven at 325 degrees for about 10 - 15 minutes. And that's the way many southern ladies prepare fried chicken.

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  50. Pragtige openings blad. Kleurvol, trek die oog dadelik, met sy grappige voorkoms. Pragtig!!!!!. Gaan beslis die hoender een probeer...

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