The Best Fried Chicken, Southern Style

Yesterday I shared my recipe for the best roasted chicken, today I’m sharing my recipe for the best fried chicken, southern style. I have seen so many recipes for fried chicken over the years, between cook books, Food Network, and other websites, somebody always seems to have their version. I just had to share my version! It’s an easy fried chicken recipe, I promise! Of course it’s also got southern flare, I am from Alabama!

Remember growing up Sunday dinners consisted of fried chicken that was black and flat on one side? Oh, that was only my house?! I digress. I don’t ever remember having a flaky, crispy, fried chicken at home. It was always flat, one noted, and extra greasy.

I set out years ago to create a version that is similar to that restaurant chain that is ever so popular, and I think I succeeded. My family loves this fried chicken and requests it all the time! Guess it’s got something good about it!

The Best Fried Chicken

Scroll down for a printable version.

What do you need?
4 boneless skinless chicken breasts
2 cups flour
1 teaspoon chili powder
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon pepper
1 teaspoon paprika
1 to 2 tablespoons Tabasco Sauce
1/2 to 3/4 cup buttermilk

What do you do?
1. Place your chicken into a large bowl or a gallon zip lock bag.
2. In a measuring cup, measure out your buttermilk and mix in your Tabasco sauce.
3. Pour your buttermilk/Tabasco mix over the top and toss to thoroughly coat. Allow to soak for approx an hour. Overnight is ideal, but if your short on time, one hour is fine.
4. When your ready to fry, heat your oil in a large high sided skillet over medium high heat.
5. Mix together your flour and spices in a pie pan or shallow dish.
6. Pour the buttermilk mixture into a bowl.
7. Place your chicken breasts one at a time in the flour and back into the buttermilk mixture and finally into the flour. (this is what really makes it yummy! and so much like chicken with the skin)
8. I usually drop a couple of drops of water or flour in the oil to test it before I begin frying. You do not want to place your chicken into cold oil or the breading will fall right off.
9. Fry on one side until golden brown and then flip and fry on the other side until golden brown.
10. If your oil is too hot and the breading is starting to turn a dark color, adjust the temperature, and remove your skillet from the heat for a few moments.

This takes about 15-20 minutes to cook. So it’s still quick enough for a weeknight recipe!

 

The Best Fried Chicken, Southern Style
Write a review
Print
Ingredients
  1. 4 boneless skinless chicken breasts
  2. 2 cups flour
  3. 1 teaspoon chili powder
  4. 1 tablespoon garlic powder
  5. 1 tablespoon salt
  6. 1 tablespoon pepper
  7. 1 teaspoon paprika
  8. 1 to 2 tablespoons Tabasco Sauce
  9. 1/2 to 3/4 cup buttermilk
Instructions
  1. Place your chicken into a large bowl or a gallon zip lock bag.
  2. In a measuring cup, measure out your buttermilk and mix in your Tabasco sauce.
  3. Pour your buttermilk/Tabasco mix over the top and toss to thoroughly coat. Allow to soak for approx an hour. Overnight is ideal, but if your short on time, one hour is fine.
  4. When your ready to fry, heat your oil in a large high sided skillet over medium high heat.
  5. Mix together your flour and spices in a pie pan or shallow dish.
  6. Pour the buttermilk mixture into a bowl.
  7. Place your chicken breasts one at a time in the flour and back into the buttermilk mixture and finally into the flour. (this is what really makes it yummy! and so much like chicken with the skin)
  8. I usually drop a couple of drops of water or flour in the oil to test it before I begin frying. You do not want to place your chicken into cold oil or the breading will fall right off.
  9. Fry on one side until golden brown and then flip and fry on the other side until golden brown.
  10. If your oil is too hot and the breading is starting to turn a dark color, adjust the temperature, and remove your skillet from the heat for a few moments.
Notes
  1. This takes about 15-20 minutes to cook. So it’s still quick enough for a weeknight recipe!
Everday Made Fresh http://www.everydaymadefresh.com/

The Best Oven Roasted Chicken

We eat chicken all the time around here. One of my favorite ways to prepare it is also the easiest, fastest, and cleanest way to do so.  I can throw this dish together in 30 minutes, that includes your side dishes.  That is my kind of weeknight meal!

We used our favorite spices, but this dish is so versatile that you can add your family’s favorite spices or marinades.  Best part is, it’s all in one dish. 

The Best Oven Roasted Chicken

What do you need?
4 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon cilantro – i buy the kind in the tube, it lasts forever!
1/4 teaspoon salt
1/4 teaspoon pepper

What do you do?
1. Preheat your oven to 350 degrees.
2. In a medium sauce pan heat your extra virgin olive oil over medium high heat.
3. Mix together your seasonings in a small bowl and thoroughly coat both sides of your chicken breasts.
4. Place your chicken into your pan once it’s hot!
5. Sear one side of your chicken for 3 to 4 minutes or until golden brown.
6. Flip and sear the other side for 3 to 4 minutes or until golden brown.
7. Place your pan into the oven and cook for 20 to 25 minutes or until your chicken is cooked through and no longer pink. Your chicken may take a little more or less time depending on the thickness.

Serve with your favorite sides and you have a quick and easy dinner your whole family will love!

The Best Oven Roasted Chicken
A fast, one dish, flavorful, juicy roasted chicken.
Write a review
Print
Ingredients
  1. 4 boneless skinless chicken breasts
  2. 2 tablespoons extra virgin olive oil
  3. 1 teaspoon garlic powder
  4. 1/2 teaspoon onion powder
  5. 1/2 teaspoon oregano
  6. 1/2 teaspoon cilantro - i buy the kind in the tube, it lasts forever!
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon pepper
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a medium sauce pan heat your extra virgin olive oil over medium high heat.
  3. Mix together your seasonings in a small bowl and thoroughly coat both sides of your chicken breasts.
  4. Place your chicken into your pan once it's hot!
  5. Sear one side of your chicken for 3 to 4 minutes or until golden brown.
  6. Flip and sear the other side for 3 to 4 minutes or until golden brown.
  7. Place your pan into the oven and cook for 20 to 25 minutes or until your chicken is cooked through and no longer pink. Your chicken may take a little more or less time depending on the thickness.
Everday Made Fresh http://www.everydaymadefresh.com/

Spicy Italian Sausage and Potato Soup

This recipe has been all over the internet for years now. So why is this one any different then the other 15 thousand? Well, after making the version of this that one of my dear friends gave me, I thought that it was a bit too spicy for myself and Kelsie so I added another component that just took this soup through the roof delicious! More so then it was before. Your gonna love it and so will your family. I served mine with a side of fluffy buttermilk biscuits, you can go with a crusty Italian bread or whatever else that your family likes.

Spicy Italian Sausage Potato Soup

Scroll down for a printable version.

What do you need?
1 lb ground Italian sausage
1 teaspoon crushed red pepper flakes
1 large onion, diced
6 strips bacon, chopped
3 cloves garlic, diced
1 cup plain Greek yogurt
10 cups water
5 chicken bullion cubes
1 cup heavy cream
1 pound potatoes, peeled and cubed
1/4 of a bunch of kale

What do you do?
1. In a large sauce pot brown your sausage with the crushed red pepper flakes, onion, and garlic. Drain grease and transfer to another bowl, set aside.
2. In the same large sauce pot cook your bacon until crispy, drain grease and set aside.
3. Add the chicken bullion and water to the pot. Bring to a boil.
4. Add the potatoes and cook until soft, about 30 minutes.
5. Add the heavy cream at the same time, mix thoroughly and cook until heated through.
6. Add your sausage and the kale. Cook for an additional 8 to 10 minutes and serve.

Spicy Italian Sausage and Potato Soup
Write a review
Print
Ingredients
  1. 1 lb ground Italian sausage
  2. 1 teaspoon crushed red pepper flakes
  3. 1 large onion, diced
  4. 6 strips bacon, chopped
  5. 3 cloves garlic, diced
  6. 1 cup plain Greek yogurt
  7. 10 cups water
  8. 5 chicken bullion cubes
  9. 1 cup heavy cream
  10. 1 pound potatoes, peeled and cubed
  11. 1/4 of a bunch of kale
Instructions
  1. In a large sauce pot brown your sausage with the crushed red pepper flakes, onion, and garlic. Drain grease and transfer to another bowl, set aside.
  2. In the same large sauce pot cook your bacon until crispy, drain grease and set aside.
  3. Add the chicken bullion and water to the pot. Bring to a boil.
  4. Add the potatoes and cook until soft, about 30 minutes.
  5. Add the heavy cream at the same time, mix thoroughly and cook until heated through.
  6. Add your sausage and the kale. Cook for an additional 8 to 10 minutes and serve.
Everday Made Fresh http://www.everydaymadefresh.com/