City Chicken

Also called mock chicken, city chicken does not contain an ounce of chicken in it. Instead, it’s a battered deep-fried dish made of… wait for it… pork.

Cubes of pork are threaded into skewers, seasoned, dredged in eggs and bread crumbs, flash-fried, and baked.

The result is a beautifully golden treat that, if you maybe squint your eyes, looks somewhat like a fried chicken leg.

INGREDIENTS

• 2 pounds boneless pork, cut into 1 1/2-inch cubes
• Salt and pepper, to taste
• Seasoned salt, to taste
• 4 eggs
• 3 tablespoons milk
• 2 cups Italian seasoned bread crumbs
• 2 cups water
• 2 cups vegetable oil, for frying
• DIRECTIONS
• 14 (4-inch) skewers
• (9×13-inch) baking dish
• Wire rack

Directions

1. Thread 2 to 3 pork cubes onto the skewers. Sprinkle with salt, pepper, and seasoned salt on all sides. Set skewers aside.
2. In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, pour in the seasoned bread crumbs. Set a wire rack in the baking dish. Pour water into the dish, making sure it doesn’t touch the wire rack.
3. Preheat the oven to 350 degrees Fahrenheit. Preheat vegetable oil in a deep-fryer or large, heavy-bottom saucepan to 350 degrees Fahrenheit.
4. Dip the skewers into the egg mixture, then in the bread crumbs. Repeat the step so each skewer gets coated twice.
5. Gently lay the skewers into the deep-fryer and cook until golden brown, about 3 minutes per side.
6. Place cooked skewers on the wire rack. Cover the dish with aluminum foil.
7. Bake the dish for 20 minutes, or until the pork is no longer pink in the center. Remove the foil and bake for 10 more minutes to crisp up the crumb coating. Serve and enjoy!

Lemon Pepper Hot Dipped Catfish

 

Lemon Pepper Hot Dipped Catfish

I have such fond memories of fishing with my grandfather and then coming back and frying fish right in his yard using an old propane fish fryer. He would clean and fillet the fish right outside using the water hose and then he’d fry them up after a simple cornmeal dredge.  

There’s something about eating a piece of fried catfish that takes me right back to those summer days in Camden, Alabama.

Ingredients

• 4 to 6 catfish fillets (1 1/2 to 2 pounds)
• 1 cup buttermilk
• 3/4 cup plain cornmeal
• 1/2 cup all-purpose flour
• 3 teaspoons garlic powder
• 3 tablespoons lemon pepper seasoning
• vegetable or peanut oil for frying

Instructions

1. Rinse catfish fillets under cool water and lightly pat dry. Add the buttermilk to a shallow dish and coat the fillets in the buttermilk; set aside.
2. In a shallow bowl stir together the cornmeal, flour, garlic powder, and lemon-pepper seasoning. Allow excess buttermilk to drip off each filet then coat in the breading mixture, pressing lightly to ensure a thick crust. Allow to rest for 5 to 10 minutes.
3. Pour the oil into a deep cast-iron skillet to a little less than halfway full. Heat the oil over medium-high heat until the oil reaches about 350°F.
4. Fry in batches for 5 to 6 minutes on each side or until golden brown and cooked through. Drain on a wire rack over paper towels. Serve immediately with a squeeze of fresh lemon juice and my Dill Pickle Tartar Sauce.

ENJOY!! 

This is by far the best recipe for baked chicken wings that I’ve ever tried. After many experiments I finally was able to make my baked chicken wings extra crispy on the outside and very tender and most on the inside. They taste just like deep-fried wings, only without the oily mess and added calories. Actually, they taste better than deep-fried. Try them.

Oven Fried Chicken Wings

A recipe for the best baked chicken wings that are extra crispy on the outside and very tender and most on the inside.

Ingerdients

• 4 lbs chicken wings
• 2 tbsp baking powder
• 3/4 tsp salt
• Oil spray

How to Make it

1. Preheat oven to 250 degrees.  
2. Season chicken wings with salt. 
3. Toss the chicken with baking powder to coat evenly (I used a ziplock bag and did a little shake) Put foil on a baking sheet then place a baking rack on top.  
4. Spray the rack with oil spray. 
5. Place the chicken wings in a single layer on the baking rack. Bake for 20 minutes.  
6. Increase the heat to 425 degrees and continue baking for an additional 45 minutes.  
7. Turn the wings halfway so they get brown on both sides.

Enjoy!!

 

Growing up our parents always cooked a huge lunch to bring in the New Year. For as long as I can remember we always had the same thing each New Years Day. Each part of the meal was made because it was going to bring us something in the New Year. Mom would always have fried pork chops and they were always seasoned to perfection and fried perfectly. Pig/pork represents progress in the New Year. Mom would have a huge pot of greens cooked in pork neck bones. The greens symbolized money or economic fortune. She would make an Army pot full of black eyed peas. The black eyed peas symbolized luck and prosperity; the peas were also cooked in pork. We liked to have plenty of pork so that we were sure to have some progress in the New Year. To sop up the pea juice and pot liquor from the greens she would make a big black skillet full of cornbread. The cornbread represented gold. We would also have mac and cheese. I don’t remember the mac and cheese having any significance. We just had it because it goes great in between the greens and black eyed peas. Those flavors just work well together. Our mother did not use panko back in the day because quite frankly, we didn’t know about panko. The Sister’s wish you a lot of progress, economic fortune and luck in the New Year! Happy New Years!!!

Fried Panko Pork Chops

Ingredients

• 2 eggs
• 1 ½ cups panko
• 1¾ cups flour
• 8 thin cut pork chops
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup vegetable oil (for frying)

How to make

1. The first thing you need to do is take your pork out of the fridge and season your with the salt, pepper and garlic powder. 
2. Get you 3 shallow dishes out. 
3. We are going to set up a little station. 
4. Add your flour to the first dish. Season your flour with salt, pepper and garlic powder. 
5. In the second dish add your eggs and give it a whisk. 
6. Go on and season your eggs with a little salt, pepper and a few shakes of hot sauce. 
7. In the third dish, you guessed it, add your panko. 
8. Keep the dishes in that order-flour, egg and then panko. 
9. Dredge pork in the flour, then run through the egg and then coat that baby with panko. 
10. Put your pork on a plate and let them hangout for about 10 minutes or so. 
11. This will help all that yummy coating set. 
12. Go on and get you oil hot. 
13. Heat the oil in large heavy bottom skillet over medium to medium high heat. 
14. You don’t want your oil too hot. 
15. Fry the pork for about 3 to 4 minutes per side or until golden brown. 
16. Do not overcook the chops.

Enjoy!!

 

HOMEMADE BUTTERMILK FRIED CHICKEN

WHAT YOU NEED :

FOR THE WET BATTER :

• Chicken: 4 lbs

• Hot sauce: 2 C

• Buttermilk: 1 C

• Eggs: 2 (medium)

• Season-salt: 1 tbsp.Of {Lawry’s}

FOR THE DRY BATTER :

• All-purpose flour3 C:

• Italian-season: 2 tbsp

• Paprika: 1+1/2 tbsp

• Garlic powder: 1 tbsp

• Cajun-season: 1 tbsp.

PREPARATION :

1. Prepare the wet batter by mixing all wet ingredients in a medium bowl to marinate for about 3 hours (I prefer overnight).
2. Next, you should prepare the dry batter by mixing all dry ingredients in another bowl; set them aside for later.
3. Make sure to take the chicken from the wet batter and shake it in flour batter.
4. You can pour, meanwhile, vegetable oil in a frying pan.
5. As soon as it reaches 400 degrees Fahrenheit, fry the chicken for approx 15 minutes, about 7 to 8 minutes on each side.

Enjoy!!

Deep Fried Crab

 

Deep Fried Crab

INGREDIENTS

• 4 soft-shell crabs

• 1 egg

• 1/2 cup milk

• 1 cup all-purpose flour

• Salt and pepper to taste

• 4 cups of Fortune Cooking Oil

INSTRUCTIONS

1. Clean each crab. Lift one pointed side of the top shell and remove the gills by pulling them out.
2. Put top shell back down and repeat on another side.
3. On the bottom side remove the tail flap by twisting and pulling off.
4. Using a pair of scissors, remove the face by cutting behind the eyes.
5. Rinse the crabs thoroughly with cold water and dry on paper towels.
6. Heat Fortune Cooking Oil in a deep fryer to 365 degrees F (185 degrees C).
7. In a shallow dish, whisk together the egg and milk using a fork.
8. In a separate bowl, stir salt and pepper into the flour.
9. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
10. Carefully place crabs into the deep-fryer.
11. Cook for 1 to 2 minutes, or until golden brown on one side.
12. Carefully turn over, and cook until golden on the other side.
13. Drain on paper towels, Serve as soon as they are cool enough to eat.

Enjoy!!

Best Fried Green Tomatoes

 

Best Fried Green Tomatoes

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

• Prep Time : 5 Mins
• Cook Time : 15 Mins
• Total Time : 20 Mins
• Yield: 4 Servings

Ingredients 

• 4 large green tomatoes

• 2 eggs

• 1/2 cup milk

• 1 cup all-purpose flour

• 1/2 cup cornmeal

• 1/2 cup bread crumbs

• 2 teaspoons coarse kosher salt

• 1/4 teaspoon ground black pepper

• 1 quart vegetable oil for frying

Instructions

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

ENJOY!!

BUTTERMILK FRIED CHICKEN

 

HOW TO MAKE BUTTERMILK FRIED CHICKEN?

This Classic Fried Chicken recipe is extremely tasty and juicy, and crisp, our choice for crisp and flavorful fried chicken! We enjoy personalizing our classic comfort foods and making them interesting or different.

This is one of my favorite dishes to make with tender, freshly fried, buttermly fried chicken. To make each piece as juicy as possible, first coat the surface in a tasty marinade, then dredge and deep-fry in a generous spice mixture for the desirable, crispy, golden-brown crust.

If you bite a slice of this fried chicken, the crunchy sound is a song for the heart. This meal is well worth the greasy, burned fingers.

My trials have shown the strongest results with this recipe I have tried many ways, and this is by far the best of them all! The techniques guarantee incredible results without discussing how simple or easy they are!!!

INGREDIENTS LIST:

• 1½ kg.OF whole chicken pieces.
• 750ml.Of vegetable oil for frying. You can need more!!

TO MAKE THE WET MIXTURE, YOU’LL NEED:

• 500 ml.Of Buttermilk.
• 1 small spoon.Of paprika.
• 1 small spoon.Of cayenne pepper.
• 1 small spoon.Of white pepper.
• 1 small spoon.Of onion powder.
• 1 small spoon.Of garlic powder.
• 1 small spoon.Of sea salt

AND FOR THE DRY MIXED, I USED:

• 375 grams.Of all-purpose flour.
• 1 Large spoon.Of paprika.
• 2 small spoons.Of dried oregano.
• 2 small spoons.Of baking powder.
• 1.5 small spoons.Of sea salt.
• 1 small spoon.Of onion powder.
• 1 small spoon.Of garlic powder.
• 1 small spoon.Of cayenne pepper
• 1/2 Small spoon.Of black pepper

DIRECTIONS:

Step 1:

Initially, combine the wet mixture ingredients with the chicken in a bowl, ensuring sure the chicken is fully coated in the marinade.

Step 2:

Put it in the fridge for at least three hours, but the longer the better, up to 24 hours it’s perfect.

Step 3:

Remove from the refrigerator at least 30 minutes before using to return to room temperature.

Step 4:

Meanwhile, combine all of the dry ingredients. This is simple to do in a tiny tray, but you might also use a shallow bowl.

Step 5:

Dip a slice of chicken fully into the mixture. Make sure that the mixture is evenly distributed within the chicken since this can result in the “flaky” bits that provide additional crunch to the chicken.

Step 6:

Transfer to a tray and continue with the remaining chicken.

Step 7:

Heat enough oil to reach the depths of your biggest piece of chicken comfortably.

Step 8:

Drop a small amount of the mixture onto the surface; if it buzzes steadily, you are ready to go. The oil should be between 350 ° F and 356 ° F. When the chicken makes contact with the oil, the temperature can drop slightly; however, aim to maintain a temperature of about 320 ° F.

Step 9:

In three-part batches or 4 maximum, place chicken in oil in a sweet manner, and fry them thoroughly for 6 to 8 minutes on either side or until golden and deep white in the middle. If you are unsure about deep frying, start with a small slice.

Step 10:

When done, place each piece on a wire rack with paper towels underneath and sprinkle with salt to remove any remaining moisture. The chicken should be hot and the juices should be boiling. The internal temperature of the chicken should always be 165 degrees F.

I HOPE YOU’LL ENJOY THIS FRIED CHICKEN RECIPE, IF YOU’RE LOOKING FOR EASY RECIPES LIKE THIS ONE, YOU SHOULD TAKE A LOOK AT THE RELATED POSTS BELOW!!

Southern Deep Fried Lobster

Southern Deep Fried Lobster

Why is it that when we think of Southern Foods, we think deep-fried. Those Southern people will deep fry anything, right? Well, yes and no. Deep frying isn’t as much a regional thing as it is a poverty thing.

The poor of the south might not have a fancy kitchen, but you can bet they have a skillet, a source of heat and plenty of lard. We can thank the slaves for Southern Fried Chicken. Otherwise, we might be sitting down to a boring, flavorless boiled chicken supper on Sundays. Here in America, we owe a debt of flavor gratitude to the influence slaves had on Southern Cooking. The Scots, Irish and English who settled in the south tended to shy away from the bolder seasonings of Africa. For whatever the reason, the minute we pair “Southern” and “Deep Fried” together it’s more than an acceptable form of cooking, it conjures up visions of deliciousness and gets our mouth to salivating. Deep fried fish. Deep fried chicken. Hush puppies. You get where this is going.

Ingredients :

• 2 cups Cornmeal
• 1/2 cup Flour
• Salt to taste
• Pepper to taste
• 1 teaspoon Paprika
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 4 lbs Lobster Tails, cleaned in the shell
• 2 qts Oil for deep-frying

Directions :

1. In a gallon size zip-lock bag, combine the cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well.
2. Clean lobster tails while keeping tail in the shell. Set aside.
3. Heat vegetable oil in a deep fryer or large, deep skillet such as a cast iron pan. The oil needs to reach 365 degrees.
4. Place half of the lobster tails in the bag, shake well to coat the tails complete. Remove tails, set on a rack over a tray to catch any drippings and keep the work area clean. Repeat with remaining tails.
5. Deep fry one lobster tail at a time in the oil for about 4 minutes or until lightly browned. Let fried tails dry on paper towels.

Enjoy!!

Cajun Fried Shrimp

 

Cajun Fried Shrimp

Crunchy Cajun Shrimp are crunchy, spicy, sour, and full of flavor. Simple seasoning that includes Cajun seasoning, a touch of lemon flavor, and served with Cajun sauce. Perfect for an easy appetizer or a quick dinner!

Hey man. This is very good.  I promise you will not be disappointed with this delicious shrimp. We don't make a lot of fried foods in our house, and this was a special treat!

I love fried shrimp. It's one of my favorites that I order, but it's also the worst when you get it, and you can tell it got into the fryer from the freezer. The hand-made, spiced, extremely crunchy, undercooked, and excellent dipping sauce are all essential when it comes to fried shrimp. 

Ingredients : 

Crunchy shrimp

° 12 large raw prawns, peeled but tails remaining

° Half a cup of vegetable oil

° All-purpose cup of flour

° ½ teaspoon fresh lemon peel

° Half a teaspoon of salt

° 1 1/2 teaspoons of Cajun spice

° 1 large egg

° 1 tablespoon of milk

° 1 cup panko bread crumbs

For Cajun Sauce

° Half a cup of mayonnaise

° 2 tablespoons of sour cream

° 1 tablespoon ketchup

° 1 teaspoon Cajun seasoning

Instructions :

 

Cajun sauce

1. Put mayonnaise, sour cream, ketchup, and Cajun seasoning in a bowl. Whisk together and set aside while preparing the shrimp.

Cajun Crunchy Shrimp

1. Put the flour, salt, lemon zest and Cajun seasoning in a bowl. Stir with a fork to mix it evenly. Next, break an egg into a bowl, add milk, and beat with a fork. Next, place the panko on a plate. Set up the stations in a line that starts with flour, then eggs, then panko. When finished, place a clean plate at the end of the shrimp assembly line.
2. With your left hand we nudge shrimp in flour. Transfer it to your right hand and dip in eggs, then panko. Press the panko in the shrimp until it is evenly covered. Put the shrimp on a clean plate ; repeat with rest shrimp. Keeping one hand dry will help reduce stickiness and make the rusk baking process more efficient.
3. Adding oil to a emit iron skillet. You need there to be for an inch of oil on bottom. If you are using a smaller or larger skillet, adjust the amount accordingly. Heat oven with oil on heat. The oil will sizzle if you sprinkling some breadcrumbs into it when it's ready. Don't add shrimp too soon.
4. Place the shrimp in the pan using tongs. Try to prevent them from touching so the pan is not too crowded and the shrimp can cook evenly.
5. Shrimp cooked 90 seconds per side. Gently turn the shrimp over, but if the bread starts with the rusk, allow more time. The shrimp will not stick to one until the bread is cooked.
6. Take the shrimp out of the pan and place it on a plate lined with a paper towel. Serve on the spot with Cajun sauce.

Enjoy !

FRIED BOLOGNA

Ingredients

• Bologna- Any kind will do. Some people prefer thick, deli-sliced
• bologna and others are fine with pre-packaged bologna.
• Bread- Fried bologna sandwiches have been traditionally made with white bread, however any bread is fine.
• Sliced Cheese
• Mayo/mustard
• Tomato
• Onion

?

FRIED BOLOGNA

Spray your skillet or heat a small amount of oil on medium-high. While your skillet is heating up prepare your bologna. If you bought bologna from a deli you won’t need to remove the red rim, but if you are using Bar S or Oscar Meyer you will need peel away the red rim and discard it. Spread the mayo or mustard (or dressing of your choice) across your buns, and slice any vegetables you might like to add. Bologna cooks fairly fast so it is best to be prepared before you toss it in the pan.

Once you have removed the red rim toss the bologna in the frying pan. It sizzles like any other sausage. You will soon notice the center is beginning to bubble. As soon as you notice the bubble cut two slits in the center in the shape of an “X.” This will keep the meat from curling up while it is frying. (Some people like to cut the bologna prior to the pan. Some even cut slits along the outer rim.)

Fry the bologna three minutes on each side over medium heat. The perfect piece of fried bologna is slightly charred, which gives it a caramelized taste.

When the bologna is ready, remove it from the pan and place it on a paper towel to absorb the grease. You can even pat the fried bologna down. Then place the bologna on your bun and top it with cheese and add tomato and onion if you like. Grab your favorite chips and sink your teeth into an East Texas sandwich.