Southern Ontario Fried Chicken
This Southern Fried Chicken recipe is as close to that original 11 secret herbs and spices recipe as I have ever gotten. The result is fabulous, crispy and very flavorful. If you love deep-fried chicken cold the next day, this recipe is especially good. Ive even made batches a day in advance of a picnic or road trip.
This Southern Fried Chicken recipe is as close to that original 11 secret herbs and spices recipe as I have ever gotten. The result is fabulous, crispy and very flavorful. If you love deep-fried chicken cold the next day, this recipe is especially good. Ive even made batches a day in advance of a picnic or road trip.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 1/2 cups 2% milk
- chicken
- 1 teaspoon ground ginger
- 12 - 18 pieces chicken cut from whole fryer, or purchased separately
- wash
- 3 extra large eggs
- coating mix
- 8 teaspoons salt
- 4 teaspoons msg (**optional)
- 2 teaspoons ground black pepper (reduce if less spicy is desired)
- 2 teaspoons ground white pepper (reduce if less spicy is desired)
- 2 teaspoons ground sage
- 1 teaspoon ground coriander seed
- 1 teaspoon ground savory (summer savoury is preferred)
- 1/2 teaspoon ground cardamom (green is preferred)
- 1/2 teaspoon ground cayenne pepper (**optional)
- 1/2 teaspoon ground bay leaf
- 4 cups unbleached flour sifted
- Carbohydrate 47.7100181297742 g
- Cholesterol 177.66 mg
- Fat 5.06101160596996 g
- Fiber 2.46870481889123 g
- Protein 11.6664874157624 g
- Saturated Fat 1.51280687944775 g
- Serving Size 1 1 Serving (135g)
- Sodium 840.427843311726 mg
- Sugar 45.241313310883 g
- Trans Fat 0.9503419489628 g
- Calories 286 calories
Step-by-step
- Combine all ingredients for coating mix in a large freezer bag, zip up tight with a little air in it, shake it so that all the ingredients are well mixed, then allow to sit for 24 hours or more.
- Your chicken pieces should be already cut up. Cut breast halves in half again across the width of the breast making two equal size pieces. Trim excess skin from thigh pieces. Cut tails off wings.
- NOTE: Wings should be either cooked separately, or placed on top so they can be removed early, they cook through sooner than the rest of the chicken.
- Bring the oil in your deep fryer up to 375F. Empty your coating mix into a pan or bowl.
- Combine milk and eggs and whisk together in another bowl really well for the wash.
- Coat as many pieces of chicken as can be fried at one time, and then let them stand coated for 15 minutes so the flour can set.
- Dip each piece of chicken into the wash and slosh it around a bit to make sure it's well covered, then put each piece into the coating mix. Douse the top of the chicken with some of the mix, then pat and flip over. Repeat. Now tap the chicken to remove excess mix. Put it back in the flour, douse, pat, flip and pat one more time, pressing the chicken piece into the mix well, making sure it's good and covered. Tap again and place on a plate.
- You want the flour to set on the chicken for 15 minutes before cooking.
- When you have enough chicken to cook in your fryer according to the fryer's directions (no more, no less - be safe), put the chicken into the basket and carefully lower the basket into the hot oil.
- Cooking time depends on the size of your chicken pieces. You don't want the pieces too big or you'll have to cook them too long and burn the coating.
- Breast, drumstick and thigh pieces, about 15 minutes
- Wings, about 10 minutes (or until they start to float)
- Cooked chicken pieces should be a deep golden brown but not overly so.
- TO MAKE CHICKEN FINGERS
- You can use the coating to make chicken fingers easily, it just takes a little extra care and work.
- You may want to consider reducing the black pepper and white pepper by half when doing strips, they come out spicier because of the double dip.
- First, use boneless skinless chicken breasts. Pound them out until they are about 1/2 inch thick, and trim of excess messy bits. Then slice breasts to form strips about 1.5 inches wide, about 2 or 3 from each breast.
- Dip each piece into the egg wash, then into the coating. Douse it well with the coating, shake excess. Now, dip it into the wash again just long enough to cover it evenly, let it drip for a second or two, then back into the coating. Now douse it and pat it a couple times until it picks up a good covering of the coating.
- Put all your coated breast strips on a plate as they are prepped, and when you have them all done, cover them loosely and put them in the fridge for 30 minutes. This will help the coating stay on the strips while cooking.
- Cook in 325F oil for about 8 minutes, or until the coating is nice and golden brown and the strips begin to float around a bit. Don't overcook or they will be dry.
- TO MAKE POPCORN CHICKEN
- Same as above, just cut the chicken into bite size pieces, double dip and refrigerate after coating to help it stick, and cook for about 6 minutes, or until pieces are golden and floaty.
My Secret to Perfectly Crispy Southern Fried Chicken
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present dinner dilemma. That’s why I've perfected this Southern Fried Chicken recipe – it's quick to prepare (though it needs a little overnight magic), incredibly flavorful, and leaves everyone satisfied. Forget ordering takeout; this recipe is my go-to for a crowd-pleasing meal that's both delicious and surprisingly easy. The secret? Planning ahead and embracing the simple joy of crispy, juicy perfection.
This isn't your grandma's fried chicken, though I'm sure she’d approve. It’s a modern twist on a classic, taking advantage of shortcuts where I can without compromising on taste. The key is the overnight marinade – that's where the real magic happens, allowing the spices to meld beautifully with the chicken, creating a depth of flavor that's simply unmatched. I’ve experimented with countless variations, always striving for that perfect balance of crispy coating and succulent meat, and I’m thrilled to share my perfected technique with you. The result? Chicken so good, it’ll have everyone clamoring for seconds (and maybe thirds!).
Beyond the dinner table, this fried chicken recipe is my secret weapon for potlucks, picnics, and even a quick weekend brunch. It reheats beautifully, holding its crispiness surprisingly well, making it perfect for meal prepping. The extra time spent marinating the chicken is a small price to pay for the ease of having a delicious meal ready when I need it. No more stressing about what's for dinner! This recipe is my insurance policy against rushed weeknights and last-minute dinner crises. Give it a try – you won't regret it!
The process itself is straightforward. Preparing the coating mix is a breeze, even more manageable if you make it ahead of time. Then it's simply a matter of prepping the chicken, creating the perfect egg wash, coating each piece diligently, and frying to golden perfection. The resulting golden-brown chicken is crispy on the outside and exquisitely juicy on the inside; truly a culinary triumph achieved with relative ease. Once you master the art of Southern Fried Chicken, you'll want to add it to your arsenal of go-to dishes!
I often use this recipe as a base, adapting it to suit my family's preferences. Sometimes I add a little extra spice, or experiment with different herbs and spices to discover unique flavor combinations. Feel free to play with the ingredients and tailor the recipe to your taste. Whether you prefer a mild, savory flavor or a fiery kick, this adaptable recipe can be customized to satisfy any palate. It's incredibly versatile, fitting perfectly into busy weeknight routines, casual gatherings, or more formal occasions.
The joy of making this fried chicken goes beyond the final product. The process itself is incredibly satisfying. The rhythmic dipping and coating, the anticipation of the golden-brown hue emerging from the hot oil, and the aroma that fills the kitchen – it's an experience that transports me to a more relaxed and enjoyable space. The culinary journey is almost as rewarding as the delicious outcome. The crisp and flavorful chicken is the perfect reward for the simple effort invested, making it a winner in my book.
In conclusion, this Southern Fried Chicken recipe is more than just a meal; it's a statement. A statement of love, dedication, and a whole lot of deliciousness. It's a reminder that even the busiest among us can create something truly special in the kitchen. It’s a recipe that perfectly balances simplicity and flavor, providing both a satisfying cooking experience and a memorable meal. So, ditch the takeout menu and give this recipe a try. I guarantee it will become a family favorite in no time.
