Southern Fried Chicken Recipe
By : Scott | Comments (1) | October 01, 2010
In : Chicken Recipes
Okay, fried foods aren’t the healthiest thing to eat, but they do taste good. Fried chicken is one of those meals that it’s easy to run down to KFC or Popeyes and grab a bucket, but it’s so much better homemade. This is a great southern fried chicken recipe that you and your family will appreciate. For this recipe you will need a deep fryer.
1/2 gallon peanut oil (only use peanut oil)
2 1/2 – 3 pounds of chicken (chicken legs and chicken breast with the bone still in, must be thawed)
4 large eggs (beaten)
3 cups flour (self rising flour)
salt (to taste)
pepper (to taste)
paprika (to taste)
Pour peanut oil into deep fryer and heat to 350°.
Wash the chicken and dry them off with paper towel.
Take a large bowl and add in the flour, paprika, salt, and pepper. Mix it thoroughly.
Take the chicken pieces and coat them with the seasoning you made in the bowl.
After you have coated each piece, dip them in the egg mixture and then re-coat with the seasoning.
Place the chicken in the deep fryer for 35-40 minutes. During this time you should only turn the chicken once.
If you are looking for something to compliment your southern fried chicken, try this mustard potato salad recipe.
This is a chicken tater tot casserole recipe that is simply delicious. Casseroles tend to be easy dishes to make and they are real easy to put your own personal twist on them. If you would rather have it with hashbrowns, you can subsitute it for the tater tots. You won’t leave the dinner table hungry after you try this chicken tater tot casserole!
2 pounds chicken (ground)
1 medium white onion (chopped)
1 can (10 3/4 ounces) cream of chicken soup
1/4 teaspoon pepper
2 cups frozen mixed vegetables
1 pound of frozen tater tots
1/2 cup water
Preheat the oven to 375°.
Over medium heat, in a non-stick skillet, brown the onion and chicken until the ground chicken is no longer pink.
Add the cream of chicken soup, water, and pepper and cook until it starts to come to a boil.
Add and stir in the mix frozen vegetables until the vegetables become warm.
Take a 2 quart casserole dish and pour in the contents of the skillet.
Start layering the tater tots on top of the casserole. Just make one layer of tater tots.
Place the casserole dish in the oven and bake for 40 minutes or until the tater tots get crispy and the casserole begins to bubble.
Are you craving some delicious chicken salad but don’t want to put in a lot of time to make it? This is an easy chicken salad recipe that has plenty of flavor. Serve it on sandwiches, crackers, or even lettuce for a light lunch. I hope you enjoy!
1 cup cooked chicken breast (cubed)
1/8 cup onion (chopped fine)
1/2 teaspoon sugar
1/8 cup celery (chopped fine)
1/3 cup mayonnaise (you can substitute with miracle whip salad dressing)
salt and pepper (to taste)
In a medium size bowl, place the chicken and onion inside and mix.
Add the celery, sugar, mayonnaise, and salt and pepper.
Mix all the ingredients thoroughly and refrigerate until you are ready to use.
A chicken cobb salad is a great addition to soup and sandwiches, or it can even be a meal all by itself. This is a great chicken cobb salad recipe that people who don’t even enjoy salads may love. This recipe makes 4 servings.
1 1/2 pounds of boneless, skinless chicken breast
1 cup cherry tomatoes (halved)
8 cups mixed greens
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/3 cup avocado (peeled and diced)
2 tablespoons green onion (sliced)
2 tablespoons blue cheese (crumbled)
2 tablespoons of bacon bits
1/3 cup Italian dressing
Get a large non-stick skillet.
Coat skillet with cooking spray.
Set stove to medium heat and heat the skillet.
Spinkle chicken with salt and pepper on both sides and then add chick to the pan.
Cook each side of the chicken pieces for 5 minutes or until done.
When the chicken is done, cut the chicken into 1/2 inch slices.
Take a large bowl and put the onion, avocado, greens, and tomatoes in it.
Mix the contents of the bowl and evenly pour in the italian dressing and gently toss so it evenly coats.
When serving, add the chicken, blue cheese, and bacon bits on top of the salad after putting on salad plates.
If you haven’t been feeling well, nothing makes you feel better like a bowl of chicken noodle soup. Even if you are feeling well, fall and winter are around the corner and soup can hit the spot to warm you up. This is a pretty basic classic chicken noodle soup recipe that you are should enjoy!
3 pounds of chicken breast (skinless, cut into small pieces)
1/2 cup white onion (chopped)
2 carrots (peeled and chopped into small pieces)
2 celery stalks (chopped into small pieces)
16 cups of canned chicken broth (low-salt)
1/4 stick butter (about 2 tablespoons)
1 cup mushrooms (sliced)
1/2 cup parsley (chopped)
1 tablespoon lemon juice
8 ounces of dried egg noodles (wide noodles)
Put the chicken and chicken broth in a large pot.
Bring contents to a boil.
Reduce the heat down to a simmer and partially cover the pot until the chicken is cooked thoroughly. This should take about 20 minutes.
Since we are using chicken breast there should be no fat on top of the broth. If there is, simply spoon it off.
Add carrots, celery, and onions. Let the vegetables simmer until they soften. This should take about 8 minutes.
In a large skillet using medium heat, melt 1/4 stick of butter (2 tablespoons). Add the mushrooms in the skillet and saute them until they brown. This should take roughly 5 minutes.
In the pot stir in the lemon juice.
Add the mushrooms from the skillet to the pot.
Stir in the parsely and then the dried egg noodles.
Let the pot simmer until the noodles are tender. This shoudl tkae about 5 minutes.
With salt and pepper, season the soup to taste.
I have a great chicken stew recipe for you stew lovers. Fall is around the corner and winter won’t be too far behind. Nothing is better than a nice hot bowl of chicken stew!
1 onion, chopped
4 large potatoes (chopped)
½ teaspoon salt
3 tablespoons of tomato paste
½ teaspoon ground black pepper (to taste)
¼ teaspoon garlic powder (to taste)
½ cup water
4 skinless, boneless chicken breast halves, in small pieces
¼ teaspoon ground turmeric
You will need a big pot. Place the onions, carrots, potatoes, and chicken inside.
Add the water.
Dissolve the tomato paste in the water.
Add the salt and tumeric as well as pepper and garlic powder (to taste).
Set stove to a low to medium heat and let it simmer for an hour to an hour and a half.