Southern Fried Chicken

Southern Fried Chicken

Hi Y'all!  Here's the first of many posts on the blog.  I'm here to preserve the Southern heritage and way of cooking as I remember it from my grandmother and great-grandmother.  I remember their style of cooking when I was growing up in North Carolina, and their love of food has inspired me to become a Chef.

It is my love of cooking that has driven me to share these recipes with you.  I hope you enjoy finding out more about the Southern comfort foods, and I certainly hope you will try them in your home.  If you do, please let me know how they turned out for you.

My first entry is the Southern classic, fried chicken.  Called the "Sunday Bird", it was (and still is) a major source of protein at the Sunday meal.  In earlier times, many families existed on beans and vegetables during the week and, on the weekend, they would cull a chicken from the flock in their back yard, and set it upon the table to feast.  This was usually done on a Sunday, when families and friends gathered for a meal, hence the term "Sunday Bird".

Make this one for yourself, and see why it is still one of the best dishes on the table today.

Ingredients:
1 oil for frying
1 large fryer, cut into 8 pieces (about 3 1/2 pounds)
1 salt
1 cayenne pepper
2 eggs, beaten
3 cup plus 2 tablespoons whole milk
3 1/2 cup flour
1 black pepper
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Spice Mix
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

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Directions

• Heat the oil in a large cast iron skillet.
• Season the chicken with salt and cayenne.
• Whisk the eggs with 2 tablespoons of the milk.
• Season the beaten eggs and 3 cups of the flour with Spice Mix
• Dredge the chicken pieces in the season flour, coating each piece completely.
• Dip the chicken in the egg wash, coating completely and letting the excess drip off.
• Dredge the chicken in the seasoned flour, coating the chicken completely.
• Gently lay half of the chicken in the hot oil, skin side down.
• Fry the chicken for 6 minutes.
• Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked.
• Remove the chicken from the oil and drain on a paper-lined plate.
• Season the chicken with Spice Mix.
• Continue frying the remaining chicken.
• Carefully pour off the oil, leaving about 1/2 cup of the oil remaining in the pan, leaving the chicken debris in the pan.
• Whisk in the remaining 1/2 cup of the flour and cook for 3 to 4 minutes.
• Whisk in the remaining milk.
• Bring the liquid up to a boil and reduce to a simmer.
• Season with salt and black pepper.
• Cook the gravy for 6 to 8 minutes.
• If the gravy is too thick add a little water to thin the gravy.
• Serve the chicken and gravy with mashed potatoes.
Yield: 4 servings