Southern   Fried   Chicken






3 quarts water

1 tablespoon salt


You may substitute 2 cups buttermilk for the salt water solution

used to soak the chicken pieces.


1 (2 to 2 1/2 pound) broiler-fryer, cut up

1 teaspoon salt
1 teaspoon pepper

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano, crushed

1/2 teaspoon dried parsley, crushed

1 cup all-purpose flour

2 cups vegetable oil




Combine water and 1 tablespoon salt in a large bowl; add chicken.

Cover and chill 8 hours.

Drain chicken; rinse with cold water, and pat dry.


In a large freezer bag combine flour, salt, pepper, paprika, garlic powder,

onion powder, dried oregano and dried parsley.


Place 2 pieces of chicken in bag; seal.

Shake to evenly coat.

Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.


Place vegetable oil in a 12 inch cast-iron skillet or chicken fryer; heat to 360.

Add chicken, a few pieces at a time, skin side down.

Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes.

 Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes

for even browning, if necessary.


Drain on paper towels.




Simply fry chicken in frying pan until golden brown.

I like it crispy so I cook it a little longer than most.

For best results, keep the oil temperature between 300 to 325 as you fry the chicken.

You can start out with the oil very hot and then reduce it later.

This seals in the moisture and flavor when cooks it.



Serves 4






Chicken   Dijon






6 (5 ounces each) boneless skinless chicken breasts

2 tablespoons butter

1 cup sour cream

1/3 cup milk

2 tablespoons Dijon mustard

1/4 cup sliced green onions





Melt butter in 10 inch skillet until sizzling; add chicken breasts.

 Cook over medium-high heat, turning once, until chicken is no longer pink (12 to 15 minutes).

Remove chicken from skillet; set aside.


Add sour cream, milk and mustard in same skillet.

Continue cooking, stirring constantly, until sauce is smooth and heated through (1 to 2 minutes).


To serve, spoon sauce over chicken,


Sprinkle with green onions



Serves 4






Parmesan   Chicken






1 (3 to 3 1/2-pound) package chicken pieces

1 cup fine, dry breadcrumbs

1/2 cup grated Parmesan cheese

1 tablespoons dried parsley flakes, crushed

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon paprika

1 stick (1/2 cup) butter or margarine

2 garlic cloves, chopped






Preheat oven to 375 degrees.


Stir together dry breadcrumbs, grated Parmesan cheese, dried parsley flakes,

salt, pepper and paprika and set aside.


In a small sauce pan, place butter and garlic.

Cook on low heat until butter has melted.


Dip chicken into garlic butter, and coat evenly with breadcrumb mixture.

Arrange chicken on a wire rack placed on a baking sheet.

Bake for 50 minutes or until chicken is done.


Serve immediately.

Serves 4






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