Betty's Crispy Southern Fried Chicken Recipe

In this video, Betty demonstrates how to make homemade, country-style Southern Fried Chicken. Seasoned with salt and pepper, dredged in flour, this chicken is browned on the stove and then oven-fried until golden brown. Yum! Ingredients (for buffet-style serving): 11 pounds chicken parts, washed and dried with paper toweling (I used breasts, wings, thighs, and legs.) salt, to taste freshly ground black pepper, to taste flour, as needed (about 1 ½ cups) peanut oil, as needed (I used ¼ cup for a 13 ½-inch cast iron skillet.) butter, as needed (I used 1 tablespoon butter for a 13 ½-oz. cast iron skillet.) Prepare chicken by washing, drying, and removing excess fat, gristle, etc. Salt, to taste, working the salt into the chicken, using your hands. Place 1 ½ cups flour in a gallon-sized zip-lock bag. Dip each of the salted pieces individually into the bag of flour, and shake to coat. Set coated chicken pieces aside. Heat ¼ cup peanut oil in a large cast iron skillet over medium heat. Add 1 tablespoon butter, and continue to heat until a pinch of flour sizzles in the hot oil/butter combination. Now, place a single layer of salted and flour-dredged chicken in the hot oil. Brown on the bottom side, and then turn each piece. Place the skillet in a 400 to 450 degree oven. Oven fry the chicken for about 10 minutes, then turn each piece over. Continue to oven fry the chicken until crisp and golden. Chicken must be cooked all the way through, with no pink showing! Remove the skillet ...



http://www.youtube.com/watch?v=JzU12Qf5FPg&hl=en

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Betty crispy Southern Fried Chicken recipe

This video shows Betty, homemade, country style to make Southern Fried Chicken. Season with salt and pepper, dredged in flour and fried chicken is on the stove and then roasted in the oven until golden. Yum! Ingredients (for buffet): 11 pounds chicken pieces, and washed with a paper towel (. I have breasts, wings, thighs and legs) Salt and freshly ground black pepper to taste, it tastes best with flour if necessary ( 1 ½ cups) peanut oil, if necessary (I used ¼ cupa 13 ½-inch cast iron skillet.) butter, if necessary (I have 1 tablespoon of butter in a cast iron skillet 13 ½ oz.) Prepare chicken wash, dry and remove excess fat, cartilage, etc., salt, flavor, the salt works in the chicken with your hands. Place 1 ½ cups of flour in a gallon size zip-lock bag. Dip each of the salt to coat individual pieces in the bag of flour and stir. Together, the pieces of chicken covered in part. Heat ¼ cup of peanut oil in a large cast iron skillet over medium heatHeat. 1 tablespoon butter, and continue until a pinch of flour sizzles in hot oil / hot butter combination. Now, instead of a single layer of salt and flour dredged chicken in hot oil. Brown on the bottom, and then each piece. Put the pan in a 400 to 450 degrees in the oven. Oven roasted chicken for about 10 minutes, then after the end of each piece. Continue to fry the chicken and crispy baked golden. Chicken should be cooked all the way, show no pink! RemovePan ...



http://www.youtube.com/watch?v=JzU12Qf5FPg&hl=en

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Southern Living presents: bring on pans!

A view of the Lodge cast iron pans and Lodge Manufacturing.



http://www.youtube.com/watch?v=JznGapV1vW0&hl=en

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Southern Living Presents: Bring on the Skillets!

A look at Lodge Cast Iron Cookware and Lodge Manufacturing.



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What's Wrong With My Southern Cornbread? How to Make Great Cornbread

Southern cornbread is a great favorite in the South of the United States. It is also popular around the world. I have had request for my recipe from Germany, India and the Philippine Islands. I suspect that many of these request are from Americans living in these countries. But probably, not all.

You can go on the Internet and find dozens of recipes for Southern Cornbread. Unfortunately, most are not authentic Southern recipes. It saddens me that many people use these recipes thinking they are cooking the real deal when, in fact, they are not. So, let us first determine what is real Southern Cornbread.

The real deal:
1. DOES NOT CONTAIN SUGAR. It is not sweet, it is bread...not cake.
2. Is crunchy and crumbly. It does not have a cake texture.
3. Is white not yellow. (Uses white corn meal)

So, what's wrong with your Southern Cornbread? You are probably making one or more of these mistakes. Here are some tips for making this old, classic favorite.

Sweet Cornbread

Many people prefer sweet cornbread. That's fine, put sugar in it if you like it that way. Just don't call it Southern.

White vs. Yellow

Most recipes you find on the Web call for yellow corn meal. I don't know why. Every good Southern cook I know uses white corn meal. And I really don't know the difference in the corn meals other than one is made from yellow corn and the other from white I suppose. But, the white corn meal seems to give the bread a better texture. And, yellow looks yukky to me. It looks too much like cake instead of bread.

Milk

Always use buttermilk in your cornbread. It gives the bread a better, distinctive flavor. If you do not keep buttermilk on hand (I don't), you can make a reasonable substitute by mixing 1 tablespoon of white vinegar in a cup of regular milk. Allow to sit one minute before use and stir well just prior to use.

Baking Technique

Always pre-heat your oven. Never put your cornbread in a cold oven. (flat, heavy bread). Pre-heat your oven to 400-425 degrees well before you start baking. When the top of the bread is golden brown, remove and flip the bread over to the other side and continue to cook another 10 minutes.

Skillet

Always use a cast iron skillet for Southern cornbread. It gives the best results and...it's the traditional way. Prior to pouring the batter in the skillet, put cooking oil (bacon grease is best) in the skillet and heat on top of the stove until the oil and skillet are very hot. Pour all but a couple of spoons of the oil in your batter, then sprinkle the skillet with dry cornmeal. This will keep the bread from sticking to the skillet.

There are more tips and techniques, but if you use these to start, you will be pleased with your real, authentic, Southern Cornbread.

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Kickin' Sweet Southern Cornbread

My husband got me hooked on his sweet southern style cornbread many years ago, when I told him I didn't like cornbread. He proceeded to make me the best cornbread I had ever tasted, and I've been requesting his cornbread ever since.

A staple at our Holiday table, with chili, meatloaf, or just by itself...we even make it with breakfast!

Type: Bread

Serve With: Softened butter

Prep Time: 8 min

Cook Time: 25-30 min

Yield: 1 8′ square bread or 12 muffins

Ingredients:

1 3/4 cups Yellow cornmeal - You may use white cornmeal.

2 Eggs - Large

2 1/3 cups Milk - Buttermilk is even better!

1/2 cup Sugar - Use white sugar.

1 tsp Baking powder

1 tsp Baking soda

1 tsp Sea salt

1/8 tsp Ground black pepper

1 tbsp Butter - Bacon fat works amazingly well too.

2/3 cup Whole kernel corn - * Optional

Instructions:

1. Preheat oven to 425 F.

2. Grease with butter or bacon fat a cast iron skillet, or an 8′ square baking pan.

3. In a bowl, combine all dry ingredients and stir.

4. In a separate bowl break eggs and beat until frothy, then add milk or buttermilk and mix.

5. Pour wet ingredients into dry ingredients and mix until blended. Allow to sit for 10 min to soften cornmeal.

6. Pour into baking dish and put in oven.

7. Bake approximately 25-30 min, or until knife inserted into middle comes out clean.

8. Serve with soft butter and Enjoy!

You will love this recipe and make it all the time! Anytime I can convince my hubby to make it, it is so wonderful! It is especially great with fejoida!

I hope you enjoy this recipe!

Eat Deliciously!

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