Betty demonstrates how to make homemade, country-style Southern Fried Chicken. Seasoned with salt and pepper, dredged in flour, this chicken is browned on the stove and then oven-fried until golden brown. Yum!
Crispy Southern Fried Chicken
(This is for buffet-style serving.)
11 pounds chicken parts, washed and dried with paper toweling (I used breasts, wings, thighs, and legs.)
salt, to taste
freshly-ground black pepper, to taste
flour, as needed (about 1 ½ cups)
peanut oil, as needed (I used ¼ cup for a 13 ½-inch cast iron skillet.)
butter, as needed (I used 1 tablespoon butter for a 13 ½-oz. cast iron skillet.)
Prepare chicken by washing, drying, and removing excess fat, gristle, etc. Salt, to taste, working the salt into the chicken, using your hands. Place 1 ½ cups flour in a gallon-sized Ziploc bag. Dip each of the salted pieces individually into the bag of flour, and shake to coat. Set coated chicken pieces aside. Heat ¼ cup peanut oil in a large cast iron skillet over medium heat. Add 1 tablespoon butter, and continue to heat until a pinch of flour sizzles in the hot oil/butter combination. Now, place a single layer of salted and flour-dredged chicken in the hot oil. Brown on the bottom side, and then turn each piece. Place the skillet in a 400 to 450 degree oven. Oven fry the chicken for about 10 minutes, then turn each piece over. Continue to oven fry the chicken until crisp and golden. Chicken must be cooked all the way through, with no pink showing! Remove the skillet of chicken from the oven, and place each piece of fried chicken on a tray covered with paper toweling to drain. Repeat this process with additional peanut oil and butter, until all salted, flour-dredged pieces are done. Serve the chicken in a large container (such as a rectangular foil pan) with the rest of your buffet. These 11 pounds of chicken made 25 large pieces, enough to feed quite a crowd of people! I hope you like my Crispy Southern Fried Chicken! Love, –Betty
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Betty's Crispy Southern Fried Chicken
Betty demonstrates how to make homemade, country-style Southern Fried Chicken. Seasoned with salt and pepper, dredged in flour, this chicken is browned on the stove and then oven-fried until golden brown. Yum!
Crispy Southern Fried Chicken
(This is for buffet-style serving.)
11 pounds chicken parts, washed and dried with paper toweling (I used breasts, wings, thighs, and legs.)
salt, to taste
freshly-ground black pepper, to taste
flour, as needed (about 1 ½ cups)
peanut oil, as needed (I used ¼ cup for a 13 ½-inch cast iron skillet.)
butter, as needed (I used 1 tablespoon butter for a 13 ½-oz. cast iron skillet.)
Prepare chicken by washing, drying, and removing excess fat, gristle, etc. Salt, to taste, working the salt into the chicken, using your hands. Place 1 ½ cups flour in a gallon-sized Ziploc bag. Dip each of the salted pieces individually into the bag of flour, and shake to coat. Set coated chicken pieces aside. Heat ¼ cup peanut oil in a large cast iron skillet over medium heat. Add 1 tablespoon butter, and continue to heat until a pinch of flour sizzles in the hot oil/butter combination. Now, place a single layer of salted and flour-dredged chicken in the hot oil. Brown on the bottom side, and then turn each piece. Place the skillet in a 400 to 450 degree oven. Oven fry the chicken for about 10 minutes, then turn each piece over. Continue to oven fry the chicken until crisp and golden. Chicken must be cooked all the way through, with no pink showing! Remove the skillet of chicken from the oven, and place each piece of fried chicken on a tray covered with paper toweling to drain. Repeat this process with additional peanut oil and butter, until all salted, flour-dredged pieces are done. Serve the chicken in a large container (such as a rectangular foil pan) with the rest of your buffet. These 11 pounds of chicken made 25 large pieces, enough to feed quite a crowd of people! I hope you like my Crispy Southern Fried Chicken! Love, --Betty
Please subscribe: http://www.youtube.com/bettyskitchen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014
Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013
*Both can be ordered from http://www.amazon.com or http://www.createspace.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website: http://www.bettyskitchen.us
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Related
what is the butter for?
yes thanks
Sarah ~ the butter is mixed in with the peanut oil at the beginning, and
once hot, the chicken is fried in the oil/butter mixture. I hope that
clears it up for you! 🙂
At least she has a southern accent.
Thanks for the video, I love cooking chicken, fish, ect. in cast iron
skillets! I still usually but whole chickens and cut them up myself! We
mostly like wing breast& some of the thigh, the legs and all trimmings are
cooked and given to stray cats which live around our area! I’ve never used
peanut oil, think I’ll buy some next trip to the store!
+nogames59 I like everything about it except the price.
GENIUS!!!
Superb production -Thanks!
For battering with flour or corn mill save and use your old chip bags .
They are sealed at the bottom and are perfect for battering fish or chicken
or what ever needs to be battered .
i always use whole chickens that i cut up i think it taste better plus i
always brine my chicken over night.
are a sweetie pie Betty thanks for you recipe!!!
Betty, your the best dressed and cutest chicken fryer!
I do my chicken cutlets like that, for chicken parm, finish them in the
oven, with the tomato sauce.
betty love your cooking i love chinese they have a peanut butter chicken
which i love do you have a recipe for something like that
Did u wash the chicken under cold water first before u salted and floured
it?
Yes.
Betty you’re awesome!
Absolutely delicious looking chicken. Great video angel. Thank you.
The best seasoning for southern fried chicken.is Lawrys seanoming
salt…but soaked in milk or butter milk over night…Fried in Vegetable
oil and Lard and Floured with self rising flour…This is a good recipe but
if you want to take it a step further just some other tips
Also works even better to towel dry the chicken first before seasoning and
after flour shaken in a bag pit on a cooling rack to let the four sit for
10 min without the chicken touching for a even better skin and putting a
woodon spoon to.test oil or a thermometer to test oil…Im a chef so by
Nature give out tips and I.do in home cooking classes..So I always want to
help home cooks take their recipes to perfection
Love this! My mom lived in Georgia in the 1930’s and told me the Missus of
the house made “Southern” fried chicken with oil and butter, just as you
did. She said she learned that if there wasn’t butter in the oil, it
wouldn’t have been considered, true “Southern.” Thanks for this recipe.
It brought back memories!
Awesome thanks.
So good
Betty, I always wondered, how much of that fat and stuff, I throw away. I
sometimes buy leg quarters, with much more fat inside the leg, and I also
take the skin off to. I realized there is so much going in the garbage,
counting the bone, so I starting to get boneless, it’s more money but, no
waste, or work getting your hands all gross with chicken all over them.
I wanna weigh all the waste I was throwing away, I need to get a good scale
and found out.
+Carol Napolitano Don’t throw it away. Keep a tub in the freezer to put
those scraps, bones and all, in and you can save them to make your own
chicken broth. A delicious reason to get bone-in chicken.
+Carol Napolitano It would be interesting to find out.