Southern Yardbird Chicken
From mountainmama 16 years ago
- 15 minutes to make
- Serves 4
The first few times you cook any dish, you follow the written recipe literally. Yard Bird Chicken is a family recipes passed down 5 generations. After you make it a couple times you soon, are adding your own personal touches. Read more Eventually, it becomes second nature-something of your own. See less
Ingredients
- 1 whole fresh chicken shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1 teaspoon kosher salt shopping list
- 1 teaspoon fresh finely ground black pepper shopping list
- peanut oil (for deep-frying) shopping list
- paprika to taste (opitional) shopping list
- pepper to taste (opitional) shopping list
How to make it
- Rinse chicken under cold water. Pat dry with paper towels. Cut chicken into 9 pieces (2 legs, 2 thighs, 2 breasts, 2 wings, and 1 or 2 pieces from the back). Combine the flour, salt and pepper in a large paper bag.
- Add enough oil to a 2-inch-deep cast iron skillet to come 2/3 up sides of skillet (about 2 cups of oil). Heat oil over medium-high heat until deep-fry thermometer registers 350 degrees F. Add 2 chicken pieces to flour mixture in bag; fold bag to enclose. Shake until chicken is well-coated. Transfer coated chicken pieces to rack. Repeat with remaining chicken pieces.
- Using tongs, carefully add chicken legs and thighs to hot oil. Fry until chicken is golden on the outside, and chicken is cooked through, about 4 minutes per side. Transfer fried chicken to clean dry towels on rack to drain. Repeat with remaining breast, wing and back pieces (breasts will be done in about 3 minutes per side). Sprinkle fried chicken with salt and pepper. Transfer to platter and serve immediately.
- NOTE:
- For a crispier crust, mix 2 large eggs with 1 tablespoon water in large bowl. Add the chicken pieces and soak them before coating with flour mixture.
People Who Like This Dish 4
- greentreefrogs TN
- angelica14 St Petersburg, FL
- tilgidh Blackshear, GA
- lycett CANYON COUNTRY, CA
- binky67 Ellicott City, MD
- wdsdy GA
- chefelaine Muskoka, CANA
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The Rating
Reviewed by 9 people-
I love the recipe on several levels. One it is simple and easy. It is a tradition in this area. Last but not least, you called it "Yard Bird" which is close enough to "Yard Buzzard" which is what we have always called chicken. *5*
Tilgidh
tilgidh
in Blackshear loved it
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Hi Mountainmama,
I like this recipe very much. I think I'll try this. My husband would love it.
Thanks!
Angelica14
angelica14
in St Petersburg loved it
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I love chicken, and this recipe looks great! Thanks, mountainmama!! High Five! :+D
chefelaine
in Muskoka loved it
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