Real Southern Fried Chicken is a dish often imitated, but seldom duplicated except in the kitchen of a good Southern cook. You will see many restaurants advertise Southern Fried Chicken but if you have ever had the real deal, you will be disappointed in what they offer.
Here is the secret. Simplicity and cooking technique. Real Southern Fried Chicken is very
simple with few ingredients. It's when you start adding enhancements that you begin to turn it
into something that does not even look Southern Fried Chicken. So, keep it simple.
Pan Fried Chicken
Ingredients
Tip: Even though you have a golden brown crust on the outside, the inside may not be fully cooked,
especially if you are using freezing chicken which you defrosted. When you have a golden crust, cut
deep into one of the thickest pieces with a sharp knife and examine for any pink coloring.
If pink (or red) continue cooking (reduce heat slightly). There should be no pink!
Refrigerate left overs for up to 2 days. Although it will lose it's crunchiness, cold fried
chicken is very tasty the next day. I would not re-heat it. I like it served cold the next day.
Fried chicken goes with nearly any vegetable but I like to serve with turnip greens, black eyed peas and cornbread. You can find authentic Southern recipes for all these dishes at olsouthrecipes.com (see below). In the summer, when fresh vegetables are available, I like to also consist of baby green onions and radishes served on the side. And do not forget a tall glass of iced tea to wash it down.
Give the Southern fried chicken formula a try and enjoy.
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