My Unsouthern Southern-Fried Chicken

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serves 6 Medium
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Ingredients (14)

  • 3 lbs. of your favorie chicken parts; skin removed, well washed & patted dry
  • 1 and 1/2 cups all-purpose white flour
  • 2 large eggs
  • 1 cup milk
  • 2 Tablespoons Goya Adobo without cumin ( blue bottlecap)
  • 1 teasp. ground black pepper
  • 1/2 teasp. ground cayenne pepper
  • 1/2 teasp. powdered poultry seasoning
  • 1/4 teasp. garlic powder ( not garlic salt)
  • 1/4 teasp. onion powder
  • 1/4 teaspoon crumbled, dried oregano
  • 1/2 teaspoon Tabasco sauce
  • 2 drops liquid smoke
  • veg. or corn oil for deep-frying

Summary

Although my southern mom would be mortified at my twist on her southern-fried chicken, I came up with it because my husband won’t eat chicken skin, but he loves fried chicken. It also absorbs very little oil because it is quick-browned & it’s more juicy because it’s simmered before it’s battered & deep-fried . Lots of our friends & family have tried it and are amazed that it tastes as good as the traditional way of making it. It’s truly unorthodox but it tastes like the real thing.

Instructions

  1. 1Place chicken parts in large stew-pot, add 1 tablespoon of the Goya adobo powder, cover chicken with hot water & bring to a boil. Lower heat to simmer, cover pot & cook until chicken is just barely tender ( not falling off the bone).Remove chicken pieces from stewpot & allow to come to room temperature.
  2. 2Meanwhile, in medium bowl, add the eggs, milk, Tabasco sauce, a dash of Goya adobo & the liquid smoke.Beat together well, by hand. Set aside.
  3. 3In a second medium bowl, add the white flour, black pepper, onion & garlic powders, crumbled oregano, poultry seasoning & ground cayenne pepper. Mix together well. Set aside.
  4. 4In a heavy-bottomed, deep, medium-sized pot, place enough veg. or corn oil to equal 6 inches. Put on stove over medium heat.
  5. 5Meanwhile, as oil is heating, put 2 Tablespoons of the seasoned flour into the egg/milk mixtue & stir with a fork until just blended.
  6. 6Dip chicken pieces, one by one, first into seasoned flout to coat, shake off excess & then dredge in the egg/milk mixture, letting excess drip off. Put each piece back into flour mixture, coat well & tap off excess flour. Repeat until all pieces are coated, putting each coated piece on a plate or tray until all are coated.
  7. 7Check for correct oil temperature by putting in only once piece of chicken. It should get golden-brown within a minute or two ( with tongs or long fork, turn each piece once or twice to brown evenly.) If chicken doesn’t brown within a minute or two, then let oil get a little hotter before adding more chicken. Fry 2 to 4 pieces at a time;( be sure not to crowd the pot at all; pieces should not touch one another.). When golden-brown, remove to platter with paper towels to drain off excess oil. Serve immediately.
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