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These aren't just like your mama's, but they come with a flair all their own. The oil needs to be about 3-inches up the side of the pan. We even included a few surprises, like chicken biscuits, chicken and waffles, and crunchy chicken salad. Heat oil in a large, heavy-bottom skillet to 375☏. Too busy to deep-fry? Try one of our oven-fried chicken recipes that get all of the texture of deep-frying with half the hassle (and oil!). It's the definition of "Don't mess with a good thing." From there, renditions are endless and equally crispy-from a batch that's brined with sweet tea to one that's covered in pepper gravy. For a truly Southern take on fried chicken, fry up a batch of Mama's Fried Chicken-simply seasoned with salt and pepper and soak in buttermilk. Dip the flour-coated breasts into the eggs and then dredge in the flour again. Lightly sprinkle the breasts with salt and pepper then dredge each into the flour. Add white onion and peas and carrots and fry until tender. Add oil and vegetables: Pour sesame oil in the bottom. Add in the chicken and cook until lightly brown and cooked throughout. Put the flour in a separate bowl and whisk in all 11 herbs and spicessalt, sage, pepper, paprika, oregano, onion salt, marjoram, dried basil, chili powder, garlic powder, and MSG seasoning. Whisk together the eggs with the buttermilk. Cook in a skillet: In a large skillet or wok, add vegetable oil and soy sauce. Another version of Southern fried chicken soaks it in a buttermilk marinade for. Put the chicken pieces on a rack on top of a rimmed baking sheet and bake for about 15 to 20 minutes until heated through and crisp. These favorite fried chicken recipes are to be made over and over again, from our most simple recipes to the ones with all the bells and whistles. Combine the egg and buttermilk in a large bowl. Take the chicken out of the refrigerator and bring it to room temperature. Southerners are practically born knowing fried chicken and how it should look, taste, and smell-and we also know there's more than one way to make it taste just as good as Mama's. Drop the chicken into the flour mixture and toss and flip until thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until thickened, 5 to 6 minutes. Add 2 cups whole milk and whisk to combine. To put it in simple terms: Fried chicken is a crunchy, crispy, heavenly delight. Whisk in the reserved 1/4 cup flour mixture and cook, whisking continuously, until golden-brown, about 3 minutes.