Southern Fried Chicken

If you want to add more dairy free recipes to your repertoire, Southern Fried Chicken might be a recipe you should try. For $1.32 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 400 calories, 33g of protein, and 7g of fat each. 110 people found this recipe to be scrumptious and satisfying. Plenty of people really liked this Southern dish. If you have skinless boneless chicken breasts, water, salt, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Oh Sweet Basil. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Overall, this recipe earns a pretty good spoonacular score of 75%. Similar recipes are Southern Fried Chicken, Southern Fried Chicken, and Southern Fried Chicken.

Servings: 4

Preparation duration: 60 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl add the water and salt, stir together until it begins to dissolve and then add the chicken. Refrigerate for 1 hour.Remove the chicken from the fridge and pat dry.In a large pot, or dutch oven fill 1/3 the way full with oil and heat to almost medium high heat, about 325 to 350 degrees.Place the eggs in one dish, and whisk slightly. Add the flour to another dish and add a pinch or two of salt and pepper, then stir to combine.Place 2 paper towels on a plate and set aside.Meanwhile dip the chicken in the egg on both sides, then dredge in the flour on both sides. Repeat. Once the oil is hot, add the chicken, cooking only 1 or 2 at a time. Cook until lightly golden on one side, about 5 to 8 minutes per side, flip over and cook for another 5 to 8 minutes. Remove to the paper towel lined plate and sprinkle with seasoned salt on both sides. Tent with a little foil and let rest for a few minutes (3-5 is fine) to redistribute juices.Enjoy

 

Step by step:

1. In a large bowl add the water and salt, stir together until it begins to dissolve and then add the chicken. Refrigerate for 1 hour.

2. Remove the chicken from the fridge and pat dry.In a large pot, or dutch oven fill 1/3 the way full with oil and heat to almost medium high heat, about 325 to 350 degrees.

3. Place the eggs in one dish, and whisk slightly.

4. Add the flour to another dish and add a pinch or two of salt and pepper, then stir to combine.

5. Place 2 paper towels on a plate and set aside.Meanwhile dip the chicken in the egg on both sides, then dredge in the flour on both sides. Repeat. Once the oil is hot, add the chicken, cooking only 1 or 2 at a time. Cook until lightly golden on one side, about 5 to 8 minutes per side, flip over and cook for another 5 to 8 minutes.

6. Remove to the paper towel lined plate and sprinkle with seasoned salt on both sides. Tent with a little foil and let rest for a few minutes (3-5 is fine) to redistribute juices.Enjoy

Nutrition Information:

covered percent of daily need

 

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