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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (111g) Recipe makes 6 servings The following items or measurements are not included below: 16 chicken pieces spike seasoning |
||
| Calories 281 | ||
| Calories from Fat 35 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 5% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 108mg | 36% | |
| Sodium 822mg | 34% | |
| Potassium 151mg | 4% | |
| Total Carbohydrate 49.9g | 16% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 0.4g | ||
| Protein 10.4g | 20% | |
Diana's Fried Chicken
By: DiB's
Sep 16, 2001
Serve this chicken with Southern Barbecued Bean Casserole and Ham-Cole Slaw Salad and you've got a terrific dinner!
SERVES 6 -8 , 16 pieces of fried chicken
Ingredients
- 16 chicken pieces
- 3 cups flour
- 3 eggs
- 1/2 cup milk or buttermilk
- 2 teaspoons salt
- 1 1/2 tablespoons black pepper
- 1/4-1/2 cup spike seasoning
- vegetable oil
Directions
1
Steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that).2
In a large heavy fry pan (I use cast iron), heat 2 1/2-3 inches veg oil over medium high heat.3
Set up three bowls.4
In the first bowl add 1 cup flour and all the salt.5
Mix well in the second bowl add eggs and milk and whisk well.6
In the third bowl add remaining flour, pepper and spike.7
Mix well Now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides.8
Drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.
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More recipes like this one:
Oven Fried Chicken - Martha Stewart Living
Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > To Go... > Brown Bag
Featured Reviews for This Recipe
From: Charmie777
On Feb 25, 2007
Great method!!! I started steaming chicken cuz of this recipe...love it. And tonite I finally did the whole recipe for fried chicken. It turned out great!!!! I used Emeril's seasoning instead of spike. Thanks DiB!
From: dolores in paradise
On Feb 18, 2007
Sorry, this did not work for me.I used just breasts,I do not care for boiled chicken. and this is what they tasted like, and dry. Perhaps only works with bone in. Breading was good, love Spike. Good on fryed potatoes.
From: AuntWoofieWoof
On Oct 12, 2003
Wow!! What an excellent recipe!! This is the first time that I have fried chicken that wasn't dry, too crisy or underdone in the center. In the past when I fried chicken, I had to keep checking to see if the center was done. As a result my chicken has been too crisy for my taste and dry. I used my steamer basket to steam the chicken in (a metal one that you put in a pan). I cut the recipe in half and used 4 chicken thighs. I used half of the juice from the chicken to make gravy with and used the remaining flour to thicken the broth with. I used my own homemade steak seasoning instead of spike Savory Steak Seasoning (for all types of meat) This is the way I am going to fry my chicken from now on. Thanks Di for an excellent recipe
From: Lizzie-Babette
On Oct 2, 2003
We would give this way more stars, if we could! Steaming the chicken before frying is definitely the way to go! The chicken was crisp, tender, moist, and totally delicious. DH and I made this, and we kept sprinkling the top of the flour with the seasonings, to ensure a good measure of it got into the coating. It was perfect. We accompanied it with mashed potatoes and biscuits, for a totally southern meal. Di, this is a true winner. Absolutely wonderful. This is THE fried chicken recipe we'll use from now on. Perfect. Thanks!
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