Fried Chicken Recipes

This bird will go with many side dishes and vegatables to include pasta and rice.

Southern Fried Chicken is cooked usually in lard but you can substitute your favorite oil. Remember though to only use the oil no more than half way up the height of the chicken pieces in the pan. Never crowd the pieces!

Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken - around three pounds - so that it will cook through quickly. If you're cutting it yourself, start by going along both sides of the backbone with kitchen shears or a large knife. Once the backbone has been removed, cut the chicken into eight pieces (two breasts, wings, legs, and thighs); include the top third of each breast with the wings for a more generous serving. The chicken needs to marinate for at least a day, so plan accordingly.

Any basic fried chicken recipe may be adapted for oven frying. It is a useful technique when cooking larger quantities of chicken and is less messy than stovetop frying. (Especially if you have a self-cleaning oven. Simply follow the basic cooking instructions as given in the Southwestern version below.

Serve cream gravy with mashed potatoes or rice.

In my opinion the absolute best fried chicken is cooked in a combination of butter and lard. I know that this is unpopular today, but its still the best "PC" or not!

My Mom had always made fried chicken when I was a kid and I picked up her technique. At one time I fond myself in need of a recipe for Maryland fried Chicken. I poured myself into research. And I found Several Recipies they varied as far as spices and wether to use milk or butter milk but the techniques were all the same. Then one of my cooks informed me she was from Maryland and she reminded me that Maryland is south of the Mason Dixon Line so this is a Southern Fried Chicken.

Im from Alabama, Mobile also.

Prep time: 8 hours 10 minutes Cooking time: 35 minutes