Such a no-go in a kosher home! This recipe first appeared on The Stay At Home Chef July 9, 2013, .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }, Share on Facebook The taste of black pepper is very important to authentic southern fried chicken. It’s real down home country cooking with a kosher twist! Italian Cookbook Recs for a novice teenage son? © 2020 Kosher Network International, LLC. The average piece of chicken will need to be fried for 14 minutes. Do you think I can skip the frying and bake it all the way? Place chicken pieces, skin side down in hot oil. You want a good coating of flour. Now, we agree that this authentic method is not an option, but no one wants to compromise on taste. CAN EASILY MAKE AT HOME, Copyright © 2020 thestayathomechef.comAll rights reserved. What? I've tried a lot. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? Wash and thoroughly dry all the chicken pieces and place them in a single layer in a pan. Here’s how to do it: First, season chicken … Hi! Working one at a time, remove chicken pieces from buttermilk mixture. This was very good but mine cooked too fast, I think. It is made without buttermilk but still has a perfect flaky golden crust, tender juicy meat, and couldn’t be easier to make! You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. November 2020 edition! Liberally salt and pepper chicken pieces on both sides. Nutrition information is calculated by software based on the ingredients in each recipe. Cook for approximately 10 minutes or until the skin is pale golden brown. For our southern grandmothers, it was something they could whip up in a few minutes. But it was as good, if not better, than any friend chicken I have had in a restaurant. My little trick to test whether the oil is hot enough to cook -- Place the end of a wooden spoon in the skillet. Leftovers though will be good in the fridge for 2 to 3 days. I checked oil temp with my thermapen and tried to keep it under 360 but I think this chicken was a tad overdone with about 6-7 minutes per side and same amount with lid on. Your email address will not be published. Wish I did. Season the chicken But a traditional... by Sarah Perry | What kind of turkey should you buy for Thanksgiving? This is very simple fried chicken without eggs, without buttermilk, or any of that other stuff. Lovely ? 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The more you fuss with your chicken, the more likely you are to knock off or disturb some of the crunchy coating. If you have it, self-rising flour (while not called for in the original recipe) is great to use as it creates a lighter, fluffier coating.4. It's a little burnt but would still be good. Only flip your chicken once while frying. Ideas for a "weather dependent" Thanksgiving 2020? thank you. The skin will not be as crispy reheated. Tried this recipe? If you have a thermometer for the oil and a timer, you can produce fail-proof fried chicken. That's all you need. I love fried chicken but have never made one that I have my husband brag to everyone about. =] But this time, I'm all for the joy of it (not the laugh of the pastry crust falling apart again --- probably... haven't quite got there yet......). You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons. There’s usually a few reasons for this to happen. Your recipe with amazing, I love fried chicken. Chicken, salt and pepper, flour, and oil. That's why you pour the flour over and toss the chicken in it rather than doing the shake-it-up in the bag thing. Sprinkle flour over chicken in pan. Back to Top | Contact | Privacy Policy| Traveling Jewish, Copyright © 2020 The Taste of Kosher | Trellis Framework by Mediavine. This is not only useful, it’s also convenient when making large batches. In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Quick and easy for a family dinner or special occasion. This site uses Akismet to reduce spam. My fried chicken recipe uses very simple ingredients. Required fields are marked *, RESTAURANT-QUALITY RECIPESYOU Common options include peanut oil, vegetable oil, canola oil, safflower oil, corn oil and more. https://www.yummly.com/recipes/fried-chicken-without-buttermilk The chicken was moist in the inside and crunchy and full of flavour on the outside, just perfect! Please excuse my improvised lid in the picture. We all love our fried chicken – the crisp coated outside, and the juicy tenderness of the chicken inside. All Rights Reserved. When coating and breading your chicken, be sure to tap off the excess buttermilk as well as the excess flour. Real Simple Fried Chicken - My simplest and most authentic recipe for real southern fried chicken. This is the third on this site, it is printed and in the books. This is how my mother made fried chicken but as we had a large family she would put the chicken on a baking rack and do the last 10-15 minutes in the oven. Your result is what happens when a thermometer is giving bad readings. It took some trial and error, but I developed a recipe for Southern Fried Chicken with Mashed Potatoes and Gravy that proves you do not need buttermilk at all. Making my Real Simple Fried Chicken is not a production. I've seen the recipes and the demonstrations where chefs put the chicken in milk or buttermilk or yogurt and let it stand overnight in the refrigerator. Then she would cut it up just like you describe, dry and flour it, seasoned with just salt and pepper. There are lots of options when it comes to oil used for deep frying. Very crunchy n i added more sriraca chilli sauce into the chicken wet mix. Mix it thoroughly. (This was a long time ago!) The simplest recipes are sometimes the best :-). The best temperature to fry chicken at is 350 degrees Fahrenheit. I enjoy your presentation!!! Have you tried this recipe? Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. You want to make sure that the chicken isn’t bumping against other pieces of chicken which can knock off the breading. Cornstarch is often used in Asian fried chicken recipes. But if you're a purist, you'll stick with just salt and pepper. Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. It might seem intimidating to fry your own chicken, but it’s actually pretty straightforward and it puts grocery store and fast food fried chicken to shame. Cornstarch is one of our recommended ingredients for the crispiest fried chicken. I do hope it works out well for you! It'll be the crispiest, most flavorful chicken you've cooked in a long time or my name isn't Nana. I can tell you without hesitation that they would not have. https://www.yummly.com/recipes/crispy-fried-chicken-without-buttermilk If you like kosher southern fried chicken here are some more recipes you may enjoy: Southern Style Chicken, Almond Crusted Chicken Fingers and Pecan Crusted Chicken. I kept the temp at 350 degrees but my chicken was not cooked, especially the legs. Using a well-seasoned iron skillet makes a huge difference in the taste of your chicken. The key is scaling back but... by Jen Wheeler | There are lots of ways to cook your Thanksgiving turkey: smoke it, fry it, spatchcock it. Be very generous with the pepper. You say it's burned? Let them rest for at least 10 minutes before serving. Making good, simple fried chicken does not require overnight marinades or special equipment or any kind of fancy preparation whatsoever. lovey and will definitely cook it again!! It's completely not necessary, but sometimes we like to change things up, don't we? Buttermilk is used in fried chicken as a tenderizer. The Best Food & Drink Advent Calendars for 2020, The Best Boozy Advent Calendars to Drink Away 2020, Why You Should Start a Cooking Diary Today & How to Do It. This seems so much like my mom used to make, and it was soooo good. Share on Linkedin This is the way all the home cooks I knew when I was growing up made fried chicken. Sprinkle all the flour over the chicken in the pan and toss the chicken to coat it well with flour. That's all you need. Well, Lana, my northern mama used to make (southern) fried chicken *until* my father had a ruptured ulcer, and that was way back when I was just a babe. As far as I'm concerned, that gimmick was put out by the dairy industry to spur sales of it. That's pretty hard to find in today's supermarkets especially when chickens have been bred for more breast meat thereby causing them to weigh more. My fried chicken recipe uses very simple ingredients. the crust was getting too dark a d the oil started to turn black. Still crispy but requires only one skillet of oil and you finish faster. If you try this method once, I'll bet you won't go back to all that complicated marinating and shaking. ; Lift a piece from the marinade and dredge in the crispy coating mixture. Fried Chicken Recipe Without Buttermilk. As some one who has lived all across the South, from Texas, to Maryland, to South Florida, and all in between, I would like to think I'm an expert when it comes to southern fried chicken. Make sure whatever thermometer you’re using is properly calibrated. Turn chicken pieces once more, reduce heat to medium low, cover and cook approximately 10-15 minutes or until chicken is cooked through. When it comes to chicken there just isn’t anything more delicious than a juicy, crusty piece of finger-licking good fried chicken.