Southern Style Fried Chicken


Southern Style Fried Chicken

Fried chicken who does not like this one? I guess everyone knows what I am talking about so let’s go ahead and see where this humble dish came from.

Fried Chicken also referred to as the Southern fried chicken is a dish that is made out of seasoned chicken that has been floured or battered then deep fried or pressure fried.  The beginning of this dish is attributed to fritters due to its similarity in preparation and cooking.  That method had existed in Europe since the Middle Ages.  Years later the Scottish immigrants introduced this cooking method in southern United States using chicken, they had the tradition of frying chicken in fat.  But it’s not just the Scots who have this type of method in cooking chicken, it was also evident in West African cuisine where they fry spiced chicken in palm oil and was served during special occasions as well as sold on streets as snacks.

Then in the 19th century cast iron became widely available for use in cooking and at the same time lard started to become an important component in home kitchens. It started then to get popular in the American South, so popular it became a staple food.  The ingredients changed as time progresses and it was the African slaves who introduced the use of seasonings and spices which the Scottish recipe did not have.  The combination of the Scots introduction, African seasoning, cast iron, lard, chicken and flour then started the beginning of today’s fried chicken.

I guess this is the most common dish here in my blog, everywhere you go there is a local version of the fried chicken and this is my version infused with garlic and fish sauce for an Asian twist, how about you do you have a version of fried chicken that you can share?

Ingredients

1 kg Chicken nibbles, Legs or Thighs
1/3 cup fish sauce
1 tbsp garlic powder
1 tbsp onion powder
2 tsp black pepper
1 1/2 cups flour
3/4 cup cornstarch
3 eggs
1 tbsp salt
oil

Method

1. In a bowl mix thoroughly eggs and fish sauce.
2. Add chicken in the egg mixture and pierce chicken pieces with fork.  Cover the bowl and marinate it for at least 6 hrs.
3. In a bowl with cover, mix flour, cornstarch, black pepper, garlic powder, onion powder and salt.
4. Add the chicken 1 piece at a time and cover the bowl, then shake.  This will cover the chicken with the flour mixture.
5. Heat up oil in a pressure cooker or any heavy pot with a good heavy lid.
6. Once the oil is hot bring down the heat to low and add chicken pieces one by one.   Cover the pot and let it deep fry for 8-12 minutes depending on the thickness of the chicken meat.
7. Serve hot with chicken gravy or tomato ketchup.

Note: Don’t attempt to try this at home if  you are using a pressure cooker and haven’t read the manual and understand it’s, it can be dangerous pressure frying it in a non commercial pressure fryer.

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26 thoughts on “Southern Style Fried Chicken

  1. I love fried chicken! I usually pan fry mine (in a bit less than an inch of oil but deep fried is great too. I’m intrigued by your use of fish sauce – what great flavor! Thanks for a great recipe.

  2. How do you pressure fry please Raymund?
    I have a pressure cooker but have never fried with it.
    The oil in the pressure cooker could be made slighly warm first but not nearly enough to keep the batter onto the chicken (methinks) whilst you get the lid on and bring it up to pressure, …wouldn’t you therefore have a gloopy mess stuck to the bottom of the pressure cooker?
    Is frying under pressure safe? combining oil and pressure cooking are not instantly instilling calming vibes in me LOL.
    Do you know anywhere that gives step by step instructions to pressure frying?
    Now I’m REALLY curious!!!

    • Yes I use the normal pressure cooker and oil should be in the right temperature, I do not measure it though just sensing it, usually I drop a toothpick to see how it burns. I then cook the chicken as normal like in a deep fryer then once temperature is same as when you drop the chicken at first I then cover the lid and lower the temperature to medium. Usually it will only fry for 5-10 minutes depending on how big the chicken pieces are. We then let it cool down really fast to open it immediately otherwise it will be soggy and to do that (I learned it from my mom) is to run the covered pressure cooker in running water gently and release pressure from valve bit by bit. Hope this helps but I am not sure if what I am doing is totally safe :)

      • We have a drawer where I think we throw all appliance instruction books about 20 seconds after taking said appliance out of the box… hopefully my pressure cooker manual is in the bottom somewhere and I can read up if this is recommended for my pressure cooker or not.

        I want to be extra careful since our stove-top and the heater next to it are on Mains gas… if anything went drastically wrong I’d hate to blow the house up :(

  3. Pingback: RECIPE. Southern Style Fried Chicken | Sparks of Inspiration

  4. Fried chicken is definitely one of those universal dishes that everyone seems to love. I’ve never thought to use cornstarch as part of the breading. I’m supposed to make fried chicken for my little cousin’s birthday so I’ll be trying this out.

  5. Pingback: Southern Style Fried Chicken « Butter Love Affair

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