Does anyone have a recipe for genuine 'southern fried' chicken?

i do and i even won a gold medal for my recipe...its called real southern fried chicken, it has salt,pepper,chili powder,garlic,sage,thyme,onion powder,corn flakes. each seasoning is 1 tsp. and mix it all including the corn flakes into the flour . dip your chicken(8 pieces) in a milk egg bath and dredge chicken through flour milk again drege again. fry times breast 12 minutes or 180 degrees,thighs 10 minutes or 180 degrees legs 8-10 minutes or 180 and wings 6 minutes or 180 degrees. enjoy because no one in your family will cook chicken again once theyve tried yours. and like i said i won a gold medal for it i was a chef.

Southern Fried Chicken

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Southern Fried Chicken:

4 eggs

1/3 cup water

1 cup hot red pepper sauce

2 cups self-rising flour

1 teaspoon pepper

House Seasoning

2 1/2-pound chicken, cut into pieces

Oil, for frying, preferably peanut oil

To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.

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 than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

this is what you will need for Regular Fried Chicken.

Egg wash (combination of milk and eggs)

Corn meal

Flower

Cooking Oil

2 medium or large bowls ( 1 with flower the other with corn meal)

1. Mix 3 eggs to 2 cups of milk (you may need more or less

depending on how YOU like it).

2. Wash the chicken in water

3. Dip the chicken in the egg wash

4. Roll egg washed chicken in flower

5. Dip in egg wash again

6. Then roll it in the Corn meal

7. Repeat steps 3-6 as needed

8. Cook in oil that is 350 degrees

9. When you cook the chicken it should almost float on its on

when its ready.

instead of using corn meal you can also use Kelloggs Corn Flakes for that real crunchy taste like KFC.

Genuine Southern fried chicken should always start with the raw chicken pieces soaking in salt water. That draws the blood out. Here's how I make mine:

1 whole chicken, cut into 10 pieces (2 legs, 2 thighs, 2 wings, 4 breast)

4 cups water

3 teaspoons salt

1 cup buttermilk

2 eggs

1 tablespoon Season-All salt

1 cup flour

2 tablespoons cornmeal

2 teaspoons dried oregano

2 teaspoons Season-All salt

vegetable oil or shortening (for frying)

Soak chicken in water and salt at least 2 hours in the refrigerator.

Mix buttermilk, eggs and Season All and dip chicken pieces in this mixture.

Combine 1 cup flour, 2 tbsp corn meal, 2 tsp dried oregano, and 2 tsp Season All in a bag.

Drop two pieces of dipped chicken in the bag at one time.

Shake to coat.

Place on wire rack to rest.

(I place wax paper under the rack to catch any flour that falls off.) Heat a shallow layer of oil or shortening to 360 F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet.

Place the chicken in the pan, trying not to crowd the pieces.

Cover for the first five minutes.

Check the chicken.

When golden brown, turn.

Cover for the next five minutes.

Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through.

Watch carefully, and don't allow it to get too dark.

If it's frying too fast, reduce heat slightly.

NOTE- the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.

well..this one isnt genuine..but ive tried it out before and its amazing. its paula deen from food network :)

3 eggs

1/3 cup water

About 1 cup hot red pepper sauce (recommended: Texas Pete)

2 cups self-rising flour

1 teaspoon pepper

House seasoning, recipe follows

1 (1 to 2 1/2-pound) chicken, cut into pieces

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 cup salt

1/4 cup black pepper

1/4 cup garlic powder

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

or heres the link..

http://www.foodnetwork.com/food/recipes/recipe/0,,...

Here is my favorite. My family was from the south. The key is to use butter milk and lard.

Southern-Fried Chicken

1 3 lb chicken, cut up

1/3 cup butter milk

1/4 teaspoon freshly ground pepper

1/2 cup flour

1 teaspoon salt

2/3 cup lard

1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.

2. In a large deep cast iron frying pan, melt lard over medium-high heat to 375 degrees. I use the splatter test, put a little water on your fingers and flip it into the grease, when it splatters the heat is right. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels

The key is to soak the chicken in a egg season batter. the dip in flour then in either butter milk or the egg again and the second dip sould be in rolled in a flour and bread crumb mix . The oil should be hot before you put the battered chicken in the pan. That way the oil is hot enough to fry the batter on but not to high so it cooks on the out side frist. the key is to have the hot when the chicken goes in . The temp will drop when you put 2 or more piece of CK in the pan.,

Soak chicken in salted water in the fridge for about 3 hours. The water should taste like the ocean. Then rinse and drain. Sprinkle chicken with salt and pepper (some use garlic POWDER not salt). Place chicken in a bowl or container and let it sit in fridge another 2 hours. Heat your oil. then coat the chicken with flour in which you added salt and pepper. Fry until golden brown. Good Luck. This goes well with corn and mashed potatoes or fries. Italian bread or biscuits.

SOUTHERN FRIED CHICKEN

1 large frying chicken or 6 chicken legs

1 c. cream or milk

2 tbsp. water

2 eggs

2 c. flour

Salt and pepper

1/2 tsp. paprika

1 c. bacon fat

1 c. shortening

1 tbsp. butter

Cut chicken into frying pieces. Add salt and pepper to chicken. Set aside for 15 minutes. Mix cream, water, eggs and beat. Pour cream mixture over chicken and allow to soak for 1 hour. Add paprika to flour. Roll chicken in flour. Melt bacon fat, shortening and butter in a large, heavy skillet. Drop chicken in hot grease and fry on medium heat until golden brown.

All the recipes above me are very very good. However many people like to substitute or add Good Season's Dry Italian

package dressing. Some say that's the secret ingredient to KFC.

I Cr 13;8a