Saturday, June 24, 2017

Chef Jasons Deep South Slow Fried Chicken

Deep South Slow Fried Chicken

Chef Jason is back again


     Well y'all I'm glad to be back.  I've had some major personal and health issues the last year so things have been really slow on the cooking front.  So I brought a favorite of mine for you to try.  Slow Fried Southern Style Chicken. 

      Start out with a large cast iron skillet with about 1" of oil in the bottom and heat it just to the point of smoking but don't let it smoke at about 75 percent heat.  Place your chicken one piece at a time slowly in the oil leaving plenty of room between the pieces.  Reduce heat to about 4 out of 10 or 40 percent and cover.  Set a timer for 10 minutes.  After 10 minutes remove cover flip and set a timer for another 10 minutes to brown the other side.  Remove one piece at a time and place on paper towels to help soak up the excess oil.  (Prep directions below).

     Obviously before that you have to prepare a few things.  I place my chicken pieces in a 1 gallon plastic Zip-loc bag and pour a generous amount of buttermilk over it and seal and set in the refrigerator for 4 hours to marinate.

     Next step is take 1 egg and 1/2 cup of buttermilk and season with salt, pepper, garlic, parsley and smoked paprika to your taste (I use an extra bit of the paprika to bring out that smokey after taste.  Whisk until thoroughly mixed.

     In another bowl place 1 cup of flower and season with the same seasonings as the dredge, mix up good with whisk or fork.

     Right before placing in the hot oil place a piece of chicken in the flour mix and coat, then dredge in the egg mixture and then again in the flour to coat fully.  Place in pan and repeat till you're all done.  (cooking directions above).

This is the BEST FRIED CHICKEN you will ever taste.  Please let me know your comments in the feedback section and thanks for joining us.

Till Next Time,


Chef Jason