Not surprisingly, American fried chicken is a southern “thang” with roots in the Deep South. However, before that, Europeans were eating fried chicken in the Middle Ages. Back then, looking for a way to make food more portable, cooks discovered that by covering meat in flour and spices before cooking, it helped seal in the flavor and made it more convenient. [photo via flickr]
It doesn’t get more southern or American than this finger-lickin’ food. Fried chicken takes center-stage at many summer barbeques and picnics, so tuck in that napkin (grab a few extra) and keep reading for two great recipes to make fried chicken at home–the old-fashioned way, and a healthier alternative…
Ingredients
- 1 (3 pound) whole chicken, cut into pieces
- 1 cup all-purpose flour
- salt to taste
- ground black pepper to taste
- 1 teaspoon paprika
- 1 quart vegetable oil for frying
Directions
- Season chicken pieces with salt, pepper, and paprika. Roll in flour.
- Add 1/2 to 3/4 inch oil to a large, heavy skillet.
- Heat to approximately 365 degrees F (185 degrees C).
- Place chicken pieces in hot oil.
- Cover, and fry until golden, turning once, 15 to 20 minutes.
Drain on paper towels.
This recipe makes 6 servings.
And now for some Oven Fried Chicken, for a healthier slant:
Ingredients
- 3 to 4 pounds chicken parts
- 1/4 cup flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup butter or margarine
Directions
- Preheat oven to 425°.
- Wash chicken and pat dry with paper towels. In a pie pan, combine flour, paprika, salt and pepper. Coat chicken with the flour mixture.
- Put butter in a shallow baking pan; place in oven to melt. When butter is melted, arrange chicken in the baking pan in a single layer, skin side down. Bake at 425° for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done. This oven-fried chicken recipe serves 4.
