There are a few simple steps to keep in mind in order to alleviate chicken-frying anxiety.
Southern-style fried chicken does not have to come in a take-out box. There are a few simple steps to keep in mind in order to alleviate chicken-frying anxiety.
Patience is a virtue with fried chicken. If the temperature is too hot, the coating will burn long before the chicken is safely cooked. A medium temperature is sufficient to fry Southern-style chicken at home.
An instant-read thermometer will alleviate any concerns of under- or over-cooking Southern-style fried chicken.
A lid is very important to making Southern-style fried chicken. Not only will the lid keep splatters to a minimum, it will help the oil maintain its heat at the beginning.
Southern-Style Fried Chicken
- Chicken frying pieces in quantity desired, thawed
- 2 cups all-purpose flour
- 2 teaspoons sea salt
- 2 teaspoon ground black pepper
- 2 teaspoon granulated garlic
- Canola oil or vegetable shortening
Directions:
- Rinse the chicken pieces in cold water. Pat dry with paper towels.
- Fill cast iron skillet 1/3 full with oil or enough shortening to equal 1/3 full when melted.
- Preheat oil to 360-375 degrees over medium heat. Do not use high heat to speed up the heating process as it will be too difficult to reduce the temperature later.
- In a shallow pan (a pie pan works very well), combine flour and seasonings. Mix well.
- Dredge each piece of chicken in the flour mixture, being certain to completely coat each piece with the seasoned flour. Lay out coated chicken pieces in a single layer on a baking sheet.
- When oil has reached the proper temperature, carefully add chicken skin-side down to the skillet to avoid splatters. Do not overcrowd the skillet.
- Cover the pan with a well-fitting lid and let chicken fry for 8-10 minutes.
- If the bottom side has turned crispy and browned, turn the chicken over. If it has not browned, allow chicken to fry another 2-3 minutes.
- Fry chicken on second side, covered, for 10-12 minutes.
- Using an instant-read thermometer, check the temperature of the chicken. Breasts should be at least 165 degrees and dark meat should be at least 180 degrees. If the internal temperature is not enough, cook the chicken longer, checking the temperature at two minute intervals.
- If frying in batches, hold the finished chicken in a moderate oven until serving.
Chicken Pan Gravy
- 3 tablespoons pan drippings
- 3 tablespoons seasoned flour
- 2-3 cups milk
Directions:
- After frying chicken, drain all oil/drippings from the pan except three tablespoons. Reduce heat to low.
- Sprinkle flour over hot drippings and mix well to combine.
- Stirring often, cook flour and drippings until flour begins to brown.
- Using a whisk, slowly stir in 2 cups of milk, incorporating the flour. Be certain to scrape the pan to include any bits that remain from the fried chicken.
- Bring gravy to a simmer, stirring often to prevent clumping and scorching.
- If gravy is too thick, add additional milk a quarter cup at a time until desired consistency is reached.
The copyright of the article Easy Southern-Style Fried Chicken with Pan Gravy in Southern Fried Food is owned by Debbie Henthorn. Permission to republish Easy Southern-Style Fried Chicken with Pan Gravy in print or online must be granted by the author in writing.
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