It's National Fried Chicken Day and you know what that means! Time to get your fry pans out and head to your local grocer because we're about to give you some killer recipes from country music's finest cooks that you won’t want to miss.
From Dolly Parton, Naomi Judd, to Little Big Town's Kimberly Schlapman, we found three very different (and delicious) ways to make fried chicken that will definitely have your mouth watering. If you’re looking for something simple or maybe even a little spicy, these three recipes are a fun and easy way to celebrate the holiday. So get ready for a night in the kitchen and a mouthwatering meal because today is all about fried chicken!
Naomi Judd - Polly's Fried Chicken
- 1 whole chicken, giblets and liver removed, cut into 8 pieces
- 1 cup all-purpose flour
- 1 ½ teaspoons freshly ground black pepper
- 1 ½ teaspoons salt
- Vegetable oil, for frying, enough to come up halfway on the chicken
In a large bowl, soak the chicken in enough salted water to cover in the refrigerator overnight. Add about 1 tablespoon salt per cup of water. Drain the chicken and shake off the excess water. In a pie plate, mix together the flour, pepper and salt. Roll the chicken in the flour to coat. Into two 12-inch cast iron skillets, pour enough vegetable oil to come to a depth of 1 ½ inches in each skillet. Heat over medium-high heat until very hot, 305 degrees F.
Using tongs, carefully add the chicken pieces to the hot oil, making sure there is a lot of space between the pieces. Cook all the chicken at the same time. Cover the skillets and lower the heat to medium. After 15 minutes, the bottom sides should be brown. Turn the pieces over with the tongs, and continue to cook, covered, browning on all sides, and adjusting the heat as necessary. Remove the breast pieces after 12 minutes. All the chicken should be cooked in about 30 minutes. Transfer the chicken to paper towels to drain. Serve immediately.
Kimberly Schlapman's Hot-Dipped Chicken
- Four 8-ounce skin-on, boneless chicken breasts
- 4 cups buttermilk
- Vegetable oil, for frying
- Self-rising flour, for dredging
- ½ cup maple syrup
- 2 tablespoons sambal
- 2 tablespoons hot sauce
Cool Cucumber Salad:
- 1 cup white vinegar
- ¾ cup sugar
- 2 English cucumbers, thinly sliced into half moons
- 1 small Vidalia onion, thinly sliced
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon salt
- 4 slices garlic Texas toast
For the hot-dipped chicken: In a shallow baking dish or large freezer bag, combine the chicken and buttermilk. Cover or seal and let soak in the refrigerator overnight.
For the cool cucumber salad: Combine the vinegar, sugar and ½ cup water in a pan and bring to boil over medium-high heat. Pour over the cucumbers and onions in a heatproof container. Add the tarragon and salt, and gently toss. Refrigerate for several hours before serving.
Heat some vegetable oil in a large cast-iron skillet until the oil registers 350 degrees F on a deep-frying thermometer.
Remove the chicken from the buttermilk and dredge it in flour. Add the chicken to the hot oil and cook, flipping once, until the chicken is golden brown and a meat thermometer registers 165 degrees F, about 20 minutes. Drain the chicken on paper towels.
Mix the maple syrup, sambal and hot sauce in a bowl. Dip the chicken into the hot sauce mixture to coat well.
Top each garlic Texas toast with some cucumber salad and a hot-dipped chicken breast.
Dolly Parton - Dollywood's Fried Chicken
- 5 lbs. AP Flour
- 1⁄2 cup Salt
- 3 T Pepper
- 3 T Garlic (granulated)
- 2 T Onion (granulated)
- 2 T Paprika
- 1 T Cayenne
- Chicken Broken down into 8 pieces
1) Turn fryer up to 350 degree F.
2) Combine all dry ingredients using a whisk. Rinse chicken in ice cold water, drain and add to the flour mixture.
3) Stir until chicken is coated completely then add to the 350 degree fryer.
4) Cook for 12-15 minutes or until the internal temp of the chicken reaches 165 degrees.