# data[].attributes.body
Southern fried chicken

Buffalo wings

Creamed corn

Cobb salad

Macaroni and cheese

Coleslaw

Apple pie

Raspberry cobbler

Corn bread

New York Cheescake

Iced tea (Sweet southern)

# data[].attributes.body
1. Name of the dish
2. Short history
3. Georgraphic connections. Is it associated with a place? Why?
4. Regional variations?
5. Recipes, ingredients, method, pictures

# data[].attributes.body
1 cabbage, finely sliced
1 red cabbage, finely sliced
5 medium carrots, peeled and shredded
6 celery sticks, finely sliced
Dressing:
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise
1/2 cup sour cream
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
lemon juice

# data[].attributes.attachment_link.title
Avocado-Chicken Cobb Salad Will Fill You Up All Day

# data[].attributes.attachment_link.description
How to make our our best homemade coleslaw recipe. Apple cider vinegar and mustard makes our slaw anything but dull. With recipe video!

# data[].attributes.body
You can use kefir instead of buttermilk, but remember to get some salt in there!

# data[].attributes.attachment_link.readable_text
Most soul food is Southern. But not all Southern food is soul food. Get it?

Here's how you can tell if a batch of fried chicken (chicken battered in flour) is a Southern soul food recipe:

Crunchy flavorful outside with juicy, seasoned tender meat inside.

Yep - that's a Black folks' soul food Southern fried chicken recipe!

Soul food fried chicken

When people ask, "What is Southern fried chicken?"

I think they should ask instead...

"What is the secret to good fried chicken?"

The answer is soul food Southern fried chicken. A recipe that Black folks created and perfected!

There's no denying that chicken with a balance of tender meat on the inside and crispy seasoning on the outside is a soul food specialty.

So I'm sharing the secrets to a savory batch of Southern fried chicken the soul food way!

How do you make a traditional Black folks' soul food Southern fried chicken recipe?

How do you make the best fried chicken that's both crispy and tender?

To do this, you no longer need years of experience perfecting the precise temperature for hot oil in a Dutch oven or cast-iron skillet.

You can still use these stovetop accessories, or you can give yourself some grace and plop your battered chicken pieces in a deep fryer!

What is the use of a deep fryer?

Deep fryers are a wonderful invention that can make your life so much easier. You can quickly and easily use them indoors or outdoors to fry foods like Southern fried chicken in deep oils at high temperatures.

I call new-age at-home appliances like deep fryers and electric pressure cookers " magical meals in minutes!"

So I'd be remiss if I didn't mention using an air fryer to make this Black folks soul food Southern fried chicken recipe.

When it comes to chicken, one of the reasons air fryers are so popular is that people want to eat healthier but still get that crispy Southern fried chicken taste and texture. Air fryer chicken is a healthy and crispy alternative to deep-fried chicken.

Black people fried chicken recipe

In moderation, you can still enjoy a batch of deep-fried Black folks soul food Southern fried chicken! Fried chicken is another darling recipe of the South, akin to cornbread and collard greens, or sardines and pork and beans (for my DC Chocolate City peeps).

I promise, there's nothing like a delicious piping hot, fresh batch of Black folks soul food Southern fried chicken!

Kitchen equipment
Shop my kitchenware!
Hamilton Beach deep fryer | Instant Pot Dutch oven | Amazon large skillet | Amazon cutting board | Kate Aspen heart-shaped measuring spoons | The Pioneer Woman measuring bowls | Amazon large serving spoons | Amazon stainless steel mixing bowls | Amazon serving platter | Anthropologie dish towel |

Ingredients for Black folks soul food Southern fried chicken recipe

6-8 pieces of chicken (or one 3-pound chicken cut into pieces)

48 oz. of peanut oil, or vegetable oil

2 cups of all-purpose flour, divided

1 ½ teaspoon of garlic powder

1 ½ teaspoon of onion powder

1 ½ teaspoon of paprika

¾ teaspoon of red pepper

1 ½ teaspoon of salt

¾ teaspoon of black pepper

½ cup of buttermilk (½ cup of buttermilk = ½ cup of milk & ½ tablespoon of apple cider vinegar)

You can make the buttermilk for this recipe yourself. Because let's be real - it's not a common pantry ingredient!

Buttermilk for this recipe: ½ cup of buttermilk = ½ cup of milk + ½ tablespoon of apple cider vinegar. Stir and let it sit for 5 minutes.

Instructions for soul food Southern fried chicken recipe

1. Pour the peanut oil (preferred) or vegetable oil into a deep fryer, 6-quart skillet, or Dutch oven until the oil is 1-inch deep.

2. Heat the oil over medium heat or until it reaches 350 degrees F.

3. While you're waiting for the oil to heat up, Place 1 cup of the divided flour, garlic powder, onion powder, paprika, and red pepper in a medium-size mixing bowl or 1-gallon resealable food storage bag.

4. Shake (or mix) the sealed bag to combine the ingredients for a homemade poultry seasoning, and set the flour mixture aside.

5. Pour the second cup of flour into a second resealable bag (or medium-sized mixing bowl) and set it aside.

6. In another medium-sized bowl, whisk together the buttermilk and egg, and set that mixture aside too.

7. Sprinkle the chicken pieces with salt and pepper.

8. The chicken will go through a 3-step process from here.

9. , place the chicken in the bag (or bowl) of seasoned flour and shake or toss to coat the chicken evenly.

10. , shake off the excess flour and dip the chicken into the buttermilk mixture.

11. , transfer the chicken to the last bag (or bowl) of flour and shake or toss until it's very well coated.

12. Place the coated chicken into the pre-heated oil, skin-side down, and be careful not to overcrowd the chicken in the oil. You can fry a second batch if need be to avoid overcrowding by frying all the chicken at once. Just make sure the hot oil remains at 350 degrees F.

13. Cook the chicken pieces for 10 to 12 minutes, occasionally turning to prevent excessive browning.

14. As the chicken batter turns golden brown, remove it from the hot oil, and allow it to drain in a closed container (to keep the fried chicken warm) with a paper towel under the chicken.

15. Serve soul food Southern fried chicken right away, and enjoy!

Black folks soul food Southern fried chicken FAQs

What do you serve with soul food Southern fried chicken?

Several soul food recipes are favorites when serving Southern fried chicken. From , or baked macaroni and cheese to creamy mashed potatoes or fried cabbage , or collard greens . And for dessert, Black folks Southern banana pudding , Black folks Southern peach cobbler recipe Southern red velvet cake!

Some folks even use Southern fried chicken in their chicken salad recipe!

What sauce goes with Black folks soul food Southern fried chicken?

Whether it's for breakfast, lunch, dinner, or an afternoon snack, one of these condiments is sure to be a favorite when it comes to Southern fried chicken.

How long do you cook this soul food Southern fried chicken recipe?

Deep fry the chicken for 10-12 minutes, or until the internal temperature reaches 180 degrees F.

If you're using almond flour for this recipe, keep an eye on the chicken while it's air frying, as almond flour tends to cook faster than other wheat flour.

At what temperature do you cook soul food fried chicken?

The temperature to maintain the hot oil when deep-frying this Black folks soul food Southern fried chicken recipe is 350 degrees F.

Why is hot oil important?

Hot oil is essential when preparing fried chicken in a deep fryer, Dutch oven, or skillet because it's the cooking agent for frying the chicken. It should be maintained at 350 degrees F.

Can this be made in an air fryer?

Do air fryers work for soul food Southern fried chicken?

The answer is yes, and you won't believe how good and crispy chicken can taste when it's made in an air fryer!

Which part of chicken should you use for this Black folks soul food Southern fried chicken recipe?

You can use whatever chicken pieces you like. Whole chicken, half, or just your favorite parts of the chicken - chicken wings, legs, chicken breast, chicken thighs, or drumsticks.
Pro tips:

Some Southern cooks like to use a baking sheet or a large bowl to separate the dark meat and white meat. They dredge the dark meat first, fry, and then dredge the remaining chicken (the white meat) and fry.

What else can you use to season the flour? Other Southern fried chicken recipes even call for cornstarch to thicken the batter for extra crunch or hot sauce for more heat!

You may also consider a buttermilk brine or buttermilk marinade to tenderize the chicken before frying.

If you're preparing a Kosher recipe, are there any substitutes for buttermilk?

Milk itself doesn't add much flavor to your chicken, even when marinating.

You see, marinating chicken in buttermilk is not for flavor - but rather, the acidity is used to tenderize the meat.

So, you can easily substitute water for milk to make this a Kosher recipe (still add the ½ a tablespoon of apple cider vinegar).

You can also use Kosher salt.

What do you think of this Black folks' soul food Southern fried chicken recipe?

Leave your answer in a comment below!

If you like this Southern soul food buttermilk fried chicken recipe, you'll love these best Southern cooking desserts HERE and the best soul food cornbread recipes HERE !

More Black folks recipes to love:

Follow:

# data[].attributes.attachment_link.title
Black Folks Soul Food Southern Fried Chicken Recipe

# data[].attributes.attachment_link.description
Most soul food is Southern. But not all Southern food is soul food. Get it? Here's how you can tell if a batch of fried chicken (chicken battered in flour) is a Southern soul food recipe: Crunchy flavorful outside with juicy, seasoned tender meat inside.

# data[].attributes.attachment_link.readable_text
No false promises here - these are seriously crispy Baked Buffalo Wings that are made entirely in the oven! Using a now-world-famous Cooks' Illustrated technique, the skin is so shatteringly crispy it's hard to believe they aren't fried.

Don't believe me? I don't blame you! See and hear it for yourself in the recipe video......

Super Crispy BAKED Buffalo Wings!

The great thing about the internet is that there are loads of options for any recipe your heart desires.

The bad thing about the internet is sifting through all those Google search results to find a recipe that actually works as promised and is exactly what you are after.

So here is what I promise you: If you love perfectly seasoned crispy buffalo wings, tossed in a classic spicy, buttery Buffalo Sauce with a tinge of sweetness, and you prefer to avoid the mess and calories of deep frying, this is The One.

These aren't just "quite crispy but still not like they've been deep fried". These wings are seriously crispy. Read hundreds of testimonials from people who have tried it!

You can't see how crispy the skin is when I've smothered them in that glorious Buffalo Sauce so here's a photo of them plain, straight out of the oven. And if you have 90 seconds, watch the recipe video below the recipe so you can hear how crispy they are!

The recipe is ridiculously simple, and it's a genius discovery by the amazing folk over at Cook's Illustrated who used science to figure out how to make truly crispy wings in the oven.

How to make Ultra Crispy Buffalo Wings in the Oven

The 2 unique steps in this recipe that make all the difference are:

1. baking powder (secret ingredient!) - tossing the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy. Rest assured you can't taste the baking powder at all; and

2. bake on low then high - usually, the fat under the skin is part of the reason why baked wings don't get really crispy. In this recipe, we start at a low temp first which melts the fat under the skin, then we crank up the oven which makes the skin super crispy!

What you need for Crispy Baked Buffalo Wings

And here's a visual for what you need.

1. The crispy baked wings

2. The Buffalo Sauce

That perfect combination of spiciness from Franks hot sauce, buttery goodness and and hint of sweet.

3. Blue Cheese Dip

I know some people aren't a fan of blue cheese dip - but I'm all in!! In fact, I love blue cheese dip so much, I like to keep mine a bit lumpy so I get little pops of blue cheese. But usually, restaurants serve it completely smooth. Go with what rocks your boat!

Celery?? YES!

Crispy wings + spicy, buttery Buffalo Sauce + earthy, creamy blue cheese dip + fresh, crunchy celery = MAGICAL COMBINATION

I don't know who discovered it, but they deserve a Nobel Prize. I remember the first time I tried it, I squinted at the celery sticks and thought, "who would bother with them?". But they work! It's like the perfect way to reboot your taste buds in between each wing!!

You'll make a total mess of yourself eating them. It's just not possible to eat wings elegantly. You'll get Buffalo Sauce smeared all around your mouth. You're doing well if your shirt stays clean.

But that's all part of the Buffalo Wings experience, right?? The dramatic clatter as you toss the naked bones into a bowl. Smack you lips. Suck each finger clean.

Dive in for another.

Crispy Baked Buffalo Wings
Watch how to make it

PUMP UP THE VOLUME so you can hear how crispy they are!!

Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Truly Crispy Oven Baked Buffalo Wings

Author: Nagi | RecipeTin Eats

Chicken Wings, Party Food

Recipe video above. This recipe uses a genius technique discovered by Cook's Illustrated to make chicken wings in the oven that come out so crispy that it's hard to believe they aren't deep fried. Tossed in a classic Buffalo sauce and served with a side of blue cheese dip and celery sticks and you have one of the most genius food combinations this world has ever seen!

Full FAQ is available in the original Crispy Baked Wings (scroll below recipe).

Sauce

To Serve

Buffalo Sauce

Whisk together the Sauce ingredients until the sugar is melted. Keep warm or reheat just prior to using.

Blue Cheese Dip

Mash the blue cheese with sour cream until smooth (or to your taste).

Add remaining ingredients and mix well until combined, using milk to get it to the consistency you want. Store in the fridge until required. Remove from the fridge 15 minutes before serving.

1. Wings - While this recipe can be used for whole chicken wings, I prefer to use wingettes and drumettes for ease of coating in baking power to ensure they are crispy all over, plus easier to eat. Buy them pre-cut or see here for how to cut your own (you will need 2.15kg / 4.3 lb of whole wings to make 2kg/4lb of wingettes and drumettes, after taking into account the wing tips which are discarded).

2. Baking powder - Use aluminium free baking powder, if you can find it, the flavour is neutral. If you can't find it, it's totally fine - just be sure to toss the wings very well to coat evenly, you do not want thick patches of the baking powder anywhere.

Baking powder is the secret to outrageously crispy baked wings, discovered by Cooks' Illustrated / America's Test Kitchen. DO NOT mistake with baking soda /bi-carbonate soda (it's inedible).

3. Franks Hot Sauce - If you are in Australia, you can find Frank's Hot Sauce at Coles and Woolworths in the section where tomato sauce, tabasco etc are. It costs around the same as other hot sauces. If you can't find Franks, then any other hot sauce will do just fine. Even sriracha works - just add 1 tsp of sugar.

4. General notes:
* Salt - only a small amount is required, it's a phenomenon I can't explain but this small amount perfectly seasons 2kg/4lb of wings using this baking method.
* These shrink when baked because the fat under the skin renders out (melts) which is how these become super crisp. So they can be snug on the rack.
* They are JUICY not dry, despite the long cook time. This is because the first bake at the lower temp barely cooks them, it only melts the fat.
* These bake to a golden brown, not a deep golden brown. You will know they are done because the skin will be lovely and crispy.

5. Source: The recipe for the wings is from Cook's Illustrated "Meats Book" cookbook. The sauce recipe is my own.

6. To reheat: Allow wings (not tossed in sauce) to cool, then cover and refrigerate. The skin will wrinkle and soften. Preheat oven to 200°C/390°F. Spread wings out on tray, skin side up, and bake for 5 to 8 minutes or until the skin puffs up so the wrinkles smooth out and becomes crisp again. Works 100% perfectly!

7. Make Ahead: These stay crispy for as long as the wings are warm, so around 20 - 30 minutes. The skin stays crispy for around 10 - 15 minutes after tossing in the sauce, then after that they start to soften but not go soggy, up to around 30 minutes. If you reheat after tossing in sauce, they go soggy.

8. Comprehensive FAQ is available in the original Truly Crispy Oven Baked Wings.

9. Nutrition for just plain crispy wings (419 cal) and including the hot sauce (476 cal), both assuming 8 servings. Note that the wings have been adjusted to reflect the amount of fat that is rendered out (I measured the fat I poured off the tray 🙂 ).

Keywords: Baked chicken wings, Buffalo Sauce, Buffalo Wings

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally posted June 2015. Republished February 2020 with improved video and photos, then updated with tidy ups in 2023. NO CHANGE TO RECIPE. I wouldn't dare - it's perfect as is!

Life of Dozer

This is what a Food Coma looks like.

# data[].attributes.attachment_link.description
No false promises here! These Baked Buffalo Wings cooked in the oven are SERIOUSLY crispy chicken wings. Tossed in Buffalo Sauce, dunk in Blue Cheese Dip!

# data[].attributes.attachment_link.readable_text
20-40 min

Enkel

Mac and cheese er den ultimate koseretten, og elsket av både store og små. Kan serveres som den er, som tilbehør til stekt kjøtt, eller bare med en frisk salat ved siden av.

20-40 min

Enkel

1. Smelt smør og rør inn mel. V isp inn melk og kok opp. L a sausen småkoke i noen minu t ter .

2. Rør inn 2/3 av osten i omganger og rør godt mellom hver gang. Smak til med sennep, salt, pepper, sitron og kaj enne pepper.

3. Vend inn makaroni og h ell alt i en liten ildfast form. Dryss over resten av osten .

4. Plasser formen midt i ovnen på 225 ° C og stek i ca . 10 minutter, eller til formen er gjennomvarm og gyllen.

# data[].attributes.attachment_link.description
20-40 min Enkel Mac and cheese er den ultimate koseretten, og elsket av både store og små. Kan serveres som den er, som tilbehør til stekt kjøtt, eller bare med en frisk salat ved siden av. 20-40 min Enkel Smelt smør og rør inn mel. V isp inn melk og kok opp.

# data[].attributes.attachment_link.readable_text
This creamed corn recipe comes together in just 15 minutes - and it's so much better than the canned stuff.

Creamed Corn Ingredients

These are the ingredients you'll need to make this creamed corn recipe:

Corn: This recipe starts with two packages of thawed frozen corn kernels.

Cream: Heavy whipping cream is the key to the creamy, decadent texture.

Sugar: A tablespoon of white sugar adds a hint of sweetness.

Seasonings: This creamed corn recipe is simply seasoned with salt and pepper.

Butter: Butter adds richness and flavor.

Milk: This recipe calls for whole milk, but you can use 2 percent milk if you'd prefer.

Flour: All-purpose flour acts as a thickening agent, so you don't have to worry about runniness.

Cheese: Parmesan cheese is the perfect finishing touch. For more cheesy flavor, sprinkle some more on top before serving.

How to Make Creamed Corn

You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect when you make this creamed corn:

1. Cook the corn, cream, sugar, butter, and seasonings together until the butter is melted.

2. Whisk the flour and milk together, then whisk the milk mixture into the corn mixture.

3. Remove from the heat and stir in the cheese until it's melted.

What to Serve With Creamed Corn

Creamed corn is the perfect side dish to serve alongside comfort food favorites, such as meatloaf. It also pairs well with potluck fare like barbecue, hot dogs, and burgers. In need of some inspiration? Explore these mouthwatering recipe collections:

How to Store Creamed Corn

Allow the creamed corn to cool, then transfer to an airtight container. Store in the refrigerator for three to four days. Reheat on the stove or in the microwave.

Allrecipes Community Tips and Praise

"Outstanding recipe," raves msgreenyolk. "I made one simple change....I used fresh corn. Such an unbelievably good taste and texture. I will definitely be making this recipe over and over again!"

"I doubled this recipe for a big crowd," says Teresa DeHart. "It was a huge hit and absolutely delicious!!! I will definitely make it again!"

"Fabulous BBQ side dish," according to MO City Reviewer. "I confess to adding a quarter teaspoon of cayenne pepper to the mixture, but that was only because we like a touch of heat. The cream corn would have been just as good without it."

Editorial contributions by Corey Williams

# data[].attributes.attachment_link.description
Creamed corn made from scratch beats any canned variety! A rich, creamy sauce with Parmesan cheese turns frozen corn kernels into something extraordinary.

# data[].attributes.attachment_link.readable_text
I was never a fan of cornbread until this recipe. After lots of recipe testing, I found the perfect ratio of ingredients for soft, moist, and buttery cornbread with crisp-crunchy edges. I guarantee this is the best cornbread recipe you'll try!
If I'm being honest, I've never been a huge fan of cornbread. However, my husband and I went out to lunch the other day and I was quickly converted. I had the best cornbread EVER. We're talking thick slices of buttery yellow cornbread with sweet honey served on the side. From the delicious corn flavor to the moist texture and crunchy crust, this was a recipe I had to recreate at home.

Cornbread was never my thing UNTIL NOW.

My Favorite Cornbread Recipe

Cornbread is like coconut macaroons. Random comparison, but I promise it's true. Both classics are very easy, but their success depends on the ratio of ingredients. When done wrong, cornbread (and macaroons!) is dry, crumbly, and flavorless. But when done right, this comfort food staple is rich, tender, moist, flavorful, and very buttery.

I used my mom's cornbread recipe as a starting point. I played around with butter vs oil, regular milk vs buttermilk, and the ratio of flour to cornmeal. Here's what I learned:

1. Butter: Butter is one of the main flavors in this cornbread recipe. While oil leaves the cornbread luxuriously tender, I find the bread lacks flavor if butter isn't present. Since butter doesn't make the bread as moist as oil, I pair it with buttermilk.

2. Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist. It adds so much flavor and you'll notice that flavor in my no yeast bread recipe, too.

3. Cornmeal: Cornmeal is another main flavor. Equal parts cornmeal and flour makes the BEST cornbread. With 1 cup of cornmeal, you get lots of flavor and mega crunchy edges.

4. Brown Sugar: A little brown sugar and honey complements the corn flavor. Regular white sugar is fine, but why use flavorless white sugar when you can used molasses-spiked brown sugar? Because it makes a difference.

What is Cornmeal?

A lot of readers ask about cornmeal. What is cornmeal? Is cornmeal the same as cornstarch? What about polenta? It can certainly be confusing. Cornmeal is dried and ground corn. It's found in the baking aisle of grocery stores. If you're curious, here's what I found. You learn the differences between many corn products including cornmeal, polenta, and cornstarch.

Why This is the Best Cornbread

After 1 taste, you'll wonder why you don't make homemade cornbread more often. And try it in a cast iron skillet! My skillet cornbread is a forever favorite recipe too.
Let us count the ways!

Easy to make

10 simple ingredients

No mixer required

Sweet corn flavor

Crunchy crisp edges

Moist, not too crumbly

Extra buttery

What to Serve with Cornbread:

And here's my cornbread muffin recipe. I love adding jalapeño for heat!

My Favorite Cornbread Recipe

# data[].attributes.attachment_link.title
My Favorite Cornbread Recipe | Sally's Baking Addiction

# data[].attributes.attachment_link.description
I was never a fan of cornbread until this recipe. After lots of recipe testing, I found the perfect ratio of ingredients for soft, moist, and buttery cornbread with crisp-crunchy edges. I guarantee this is the best cornbread recipe you'll try! If I'm being honest, I've never been a huge fan of cornbread.

# data[].attributes.attachment_link.provider_name
Inspired Taste - Easy Recipes for Home Cooks

# data[].attributes.attachment_link.readable_text
Our favorite recipe for making classic apple pie from scratch. This recipe guarantees apple pie with perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust. Jump to the Apple Pie Recipe or watch our quick recipe video showing you how we make it. There are also lots of tips in the article below!

Watch Us Make The Recipe

How to Make Perfect Homemade Apple Pie

It's taken us a while to zero in on our favorite method for making apple pie, but I think we've finally nailed it. This simple recipe guarantees perfectly cooked apples surrounded with a thick gently spiced sauce. There's no need for precooking the sauce or apples and the steps to make this pie are simple, you just need a little time.

As with all of the pie recipes on Inspired Taste, we start with this homemade pie crust. I'm a stickler on this one. It has never failed us and is our go-to recipe for pumpkin pie, tarts, and other fruit pies like blueberry pie. The crust can be made in advance and refrigerated or frozen. Definitely check our pie crust recipe for our tips on making it (it even has a video).

As for the apples, we use a lot of them and like to use two or more varieties for the most apple-flavored pie. I've listed some of our favorites below. It isn't a complete list, but it should give you some inspiration when shopping for your homemade pie.

We don't precook the apples before adding to the crust. Instead, we toss peeled and sliced apples with sugar, salt, and spices in a large bowl. When the apples are very well coated, we set the bowl aside and let the apples sit for about an hour.

Apples, sugar, salt, and spices.

In this hour, the sugar and salt work on the apples to help them release their delicious liquid (you can see how much in our photos and in the video). The apples also soften quite a bit.

The apples after 1 hour of sitting with the sugar, salt, and spices.

Then just before adding the apples to the prepared pie dish, we toss in some starch - I usually use cornstarch, but tapioca starch works, too. This starch mixes with all that liquid released by the apples and will help thicken it as the pie bakes in the oven.

I've followed a few pie recipes that ask you to throw away some or all of that delicious liquid before filling the pie. There's so much flavor there! Thankfully, with our pie making method, you can use all of the liquid, which with our slightly longer bake time will turn into a thickened sauce. I've measured how much liquid is released from the apples over 1 hour and consistently get about 3/4 cup. A little more or a little less is fine, though.

If you find that your apples released much more, you might want to consider leaving a little behind. (When apples are overripe, they can release more liquid than usual, which can make your pie a bit more runny.)

On this subject, make sure to read our tips below for cooling the pie. The cooling step is crucial with fruit pies and goes a long way to making sure the filling is actually thick and won't run out onto your plate the moment you cut it.

The Apples We Use For Apple Pie

To make this apple pie, we use approximately 4 pounds of apples (or about 11 cups of sliced apples). For the best apple flavor, try adding more than one variety of apple to your pie. We especially love these varieties of apples for baked desserts and pie:

Granny Smith - Your standard, never-fails baking apple. Tart, crisp, and they keep their structure after time in the oven.

Honeycrisp - Extra crisp and always holds firm after baking. One of our favorites!

Jonagold - Tart with a bit of sweetness. They also hold up well in the oven.

Braeburn - Crisp, sweet apples that hold up well in pie and other baked desserts.

Mutsu - Big apples that look like a large Golden Delicious. Has a sweet honeyed flavor and holds up well in pie.

Pink Lady - A good balance of sweet and tart. Will also hold its shape when baked.

Golden Delicious - Sweet and flavorful apple that's very versatile. Will hold up in pie, but will become softer than some of the varieties mentioned above.

Jazz - Sweet and crisp flavor. Will hold up nicely in pie.

How Long Does Apple Pie Take?
We bake a standard 9-inch pie in a 400 degree oven for about 75 minutes.
One of the biggest complaints with apple pie is that the filling is too runny, even after following a recipe. That's why we've become such fans of this method of making apple pie. With this method (which we first tried after flipping through Bravetart), the pie bakes at one temperature for a long time. This extra long bake time makes sure the liquid in the apple pie filling has a chance to simmer and thicken.

How to Tell When The Pie Is Done

Here are three simple methods for telling when apple pie is ready to come out of the oven:

Visual cue: Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time.

Internal temperature: The pie is done when an internal thermometer inserted into the middle of the pie reads 195 degrees Fahrenheit (90C).

Texture of the apples: Piercing the pie is a good indication of how soft the apples are. If they feel too crunchy, the pie needs more time.

More Baking Tips for Apple Pie

Use a trusted pie crust recipe. We always use this homemade pie crust recipe for our pies.

Prepare the apple pie filling first and set it aside for 1 hour, allowing the apples to release their juices then mix the apples and the juices with a thickener like cornstarch or tapioca starch.

Bake at 400 degrees F for approximately 75 minutes, turning a few times for even browning. The long bake time makes sure that the filling thickens inside the pie.

If your crust starts to brown too quickly or looks to be turning too dark, mold a large piece of foil over a bowl that's been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time. This will slow the browning.

Let apple pie cool before cutting into it. For the best results, the filling should be room temperature or cold before slicing. Cooling the pie gives the liquid inside a chance to thicken even more, which means it won't spill out into a pool when you cut into the pie. (This is true for other fruit pies, especially blueberry pie and homemade cherry pie.)

More Easy Apple Recipes

Simple Apple Tart - How to make a stunning apple tart with a buttery crust, thinly sliced apples, and toasted almonds.

Apple Pie Cupcakes - A fun and easy apple pie cupcake recipe made with cinnamon roll dough, spiced apples and a crumble topping. How can it go wrong?

Dutch Baby Pancakes with Apples - How to make the best tall, fluffy Dutch baby pancakes with tender apples. The perfect breakfast or dessert!

Easy Apple Crisp - This apple crisp recipe with oats has sweet tender apples and a crisp and crunchy topping made with flour, oats, brown sugar, butter, and cinnamon.

Baked Cinnamon Apples - These cinnamon baked apples are easy enough for tonight, but double as the perfect dessert for friends and family (or the holidays).

Creamy Apple Salad with Celery and Fennel - We love this fresh and easy apple salad recipe made with crisp apples, celery, fennel, and an easy creamy dressing.

Our Favorite Apple Pie

We realize our apple pie recipe may seem longer than others, but don't let that scare you off. We've simply added as many tips to the recipe to ensure you make the best apple pie possible. Use our recipe to achieve apple pie with perfectly cooked (not mushy) apples surrounded by a thickened and tasty sauce all baked inside a flaky, golden brown crust. The pie crust recipe we use for this apple pie is the same as all other pies on Inspired Taste. This Flaky Pie Crust Recipe never fails us. You can use any pie crust for this pie but, for the best results, we highly recommend our recipe.

You Will Need

1/4 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1 tablespoon butter

1 egg

Directions

Make Apple Filling

Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl.

Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside for 1 hour at room temperature.

Prepare Pie Crust

Roll out the first half of pie dough on a lightly-floured work surface. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 1 1/2 to 2 inches larger than the dish.

Being careful not to stretch it, place the dough into the pie dish, and then trim overhanging dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.

Roll out the second half of dough to a similar size as before and transfer it to a large parchment-lined baking sheet. Keep this in the refrigerator until needed.

Adam and Joanne's Tips

Best apples to use: For the most apple flavor, try a couple varieties of apples in your pie. We especially love Honeycrisp, Granny Smith, Jonagold, Braeburn, Mutsu, Pink Lady, Golden Delicious, and Jazz

Leftover apples: Sometimes, not all the apples we sliced make it into our pie. That's okay, though! To use them up, add them to a skillet with a splash of water, apple juice, or nothing at all and cook until softened. A little butter or coconut oil added to the pan is also quite delicious! Serve the apples over ice cream or oatmeal.

Liquid amount: After 1 hour of letting the apples sit with the sugar, salt, and spices, we consistently get about 3/4 cup of liquid left at the bottom of the bowl. A little more or a little less is fine, but if you find that your apples released much more, you might want to consider leaving a little behind. (When apples are overripe, they can release more liquid than usual, which can make your pie a bit more runny.)

Recipe has been inspired and adapted by Bravetart's apple pie.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste - We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

# data[].attributes.attachment_link.description
Our favorite recipe for making classic apple pie from scratch. This recipe guarantees apple pie with perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust. Jump to the Apple Pie Recipe or watch our quick recipe video showing you how we make it.

# data[].attributes.attachment_link.description
You won’t find an easier or more delightful summer dessert than this simple raspberry cobbler. The crispy crust gives way to a creamy, juicy center, bursting with bright berry flavor. If you are working with super ripe raspberries, feel free to cut back on the added sugar.

# data[].attributes.attachment_link.readable_text
Course

Entrée

Place of origin

United States

Region or state
American South

Serving temperature

Hot or cold

Main ingredients

Chicken, batter or seasoned flour

Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.

The first dish known to have been deep fried was fritters, which were popular in the European Middle Ages. However, the Scottish were the first Europeans to deep fry their chicken in fat. There is an English cookbook from 1736 which mentions fried chicken, the "Dictionarium Domesticum", by Nathan Bailey. Meanwhile, many West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil).

The American English expression "fried chicken" was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine. Scottish fried chicken was cooked in fat, and West African fried chicken added different seasonings, and was battered and cooked in palm oil. Scottish frying techniques and African seasoning techniques were used in the American South by enslaved Africans.

Fried chicken provided some means of an independent economy for enslaved and segregated African-American women, who became noted sellers of poultry (live or cooked) as early as the 1730s. Because of the expensive nature of the ingredients, it was, despite popular belief, a rare dish in the African-American community reserved (as in Africa) for special occasions. When it was introduced to the American South, fried chicken became a common staple. Later, as the slave trade led to Africans being brought to work on southern plantations, the enslaved people who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor. Since most enslaved people were unable to raise expensive meats, but were generally allowed to keep chickens, frying chicken on special occasions continued in the African-American communities of the South, especially in the periods of segregation that closed off most restaurants to the black population.

American-style fried chicken gradually passed into everyday use as a general Southern dish, especially after the abolition of slavery, and its popularity spread. Since fried chicken traveled well in hot weather before refrigeration was commonplace and industry growth reduced its cost, it gained further favor across the South. Fried chicken continues to be among this region's top choices for "Sunday dinner". Holidays such as Independence Day and other gatherings often feature this dish. During the 20th century, chain restaurants focused on fried chicken began among the boom in the fast food industry. Brands such as Kentucky Fried Chicken (KFC) and Popeyes expanded in the United States and across the world.

Before the industrialization of chicken production and the creation of broiler breeds of chicken, only young spring chickens (pullets or cockerels) would be suitable for the higher heat and relatively fast cooking time of frying making fried chicken a luxury of spring and summer. Older, tougher birds require longer cooking times at lower temperatures. To compensate for this, sometimes tougher birds are simmered till tender, allowed to cool and dry, and then fried.

Description

Fried chicken with side dishes, fried okra, and macaroni and cheese

Fried chicken has been described as being "crunchy" and "juicy", as well as "crispy". The dish has also been called "spicy" and "salty". Occasionally, fried chicken is also topped with chili like paprika, or hot sauce to give it a spicy taste. This is especially common in fast food restaurant chains such as KFC. The dish is traditionally served with mashed potatoes, gravy, macaroni and cheese, coleslaw, corn or biscuits.

The dish is renowned for being greasy, especially when coming from fast food outlets. It has even been reported that some of those who enjoy eating the food limit themselves to eating it only a certain number of times a year, to keep their fat intake reasonably low. Out of the various parts of the animal used in fried chicken, the wings generally tend to contain the most fat, with almost 40 grams (1.4 oz) of fat for every 100 grams (3.5 oz). However, the average whole fried chicken contains only around 12% fat, or 12 grams (0.42 oz) per every 100 grams (3.5 oz). 100 grams (3.5 oz) of fried chicken generally contains around 240 calories of energy.

Preparation

Frying chicken upper wings in corn oil

Generally, chickens are not fried whole. Instead, the chicken is divided into its constituent pieces. The white meat sections are the breast and the wings from the front of the chicken, while the dark meat sections are the thighs and legs or "drumsticks" from the rear of the chicken. The breast is typically split into two pieces, and the back is usually discarded. Chicken fingers, which are boneless pieces of chicken breast cut into long strips, are also commonly used.

To prepare the chicken pieces for frying, they are typically coated in a flour-based batter that may contain eggs or milk, or they may be dredged in flour or breadcrumbs. Seasonings such as salt, black pepper, chili powder, paprika, garlic powder, or onion powder can be mixed in with the flour. Either process may be preceded by marination or dipping in buttermilk, the acidity of which acts as a meat tenderizer. As the pieces of chicken cook, some of the moisture that exudes from the chicken is absorbed by the coating of flour and browns along with the flour, creating a flavorful crust.

Paschal's fried chicken, Atlanta, Georgia

Traditionally, lard is used to fry the chicken, but corn oil, peanut oil, canola oil, soybean oil, or other vegetable oils are also frequently used. The flavor of olive oil is generally considered too strong to be used for traditional fried chicken, and its low smoke point makes it unsuitable for use. There are three main techniques for frying chickens: pan frying, deep frying and broasting.

Pan frying (or shallow frying) requires a frying pan of sturdy construction and a source of fat that does not fully immerse the chicken. The chicken pieces are prepared as above, then fried. Generally, the fat is heated to a temperature hot enough to seal (without browning, at this point) the outside of the chicken pieces. Once the pieces have been added to the hot fat and sealed, the temperature is reduced. There is debate as to how often to turn the chicken pieces, with one camp arguing for often turning and even browning, and the other camp pushing for letting the pieces render skin side down and only turning when necessary. Once the chicken pieces are close to being done, the temperature is raised and the pieces are browned to the desired color (some cooks add small amounts of butter at this point to enhance browning). The moisture from the chicken that sticks and browns on the bottom of the pan becomes the fonds required to make gravy.

Deep frying requires a deep fryer or other devices in which the chicken pieces can be completely submerged in hot fat. The process of deep frying is placing food fully in oil and then cooking it at a very high temperature. The pieces are prepared as described above. The fat is heated in the deep fryer to the desired temperature. The pieces are added to the fat and a constant temperature is maintained throughout the cooking process.

A pressure cooker can be used to accelerate the process. The moisture inside the chicken becomes steam and increases the pressure in the cooker, such that lowering the cooking temperature is needed. The steam also cooks the chicken through, but still allows the pieces to be moist and tender while maintaining a crisp coating. Fat is heated in a pressure cooker. Chicken pieces are prepared as described above and then placed in the hot fat. The lid is placed on the pressure cooker, and the chicken pieces are thus fried under pressure. The original recipe used by the KFC franchise used this method, which was marketed as "broasting" by the Broaster Company.

The derivative phrases "country-fried" and "chicken-fried" often refer to other foods prepared in the manner of fried chicken. Usually, this means a boneless, tenderized piece of meat that has been floured or battered and cooked in any of the methods described. Chicken-fried steak is a common dish of that variety. Such dishes are often served with gravy.

Barberton chicken, also known as "Serbian fried chicken", is a version created by Serbian immigrants in Barberton, Ohio, that has been popularized throughout that state.

Chicken and waffles is a combination platter of foods traditionally served at breakfast and dinner in one meal, common to soul food restaurants in the American South and beyond.

Chicken Maryland is a form of pan-fried chicken, often marinated in buttermilk, served with cream gravy and native to the state of Maryland. The recipe spread beyond the United States to the haute cuisine of Auguste Escoffier and, after heavy modification, found a place in the cuisines of Britain and Australia. The dish is made when a pan of chicken pieces and fat, as for pan-frying, is placed in the oven to cook, for a majority of the overall cooking time, basically "fried in the oven".

Hot chicken, common in the Nashville, Tennessee area, is a pan-fried variant coated with lard and cayenne pepper paste.

Popcorn chicken, also known as "chicken bites" or other similar terms, are small morsels of boneless chicken, battered and fried, resulting in small pieces that resemble popcorn.

Health effects

A 2019 prospective cohort study of postmenopausal women found that consumption of at least one serving of fried chicken per week compared to no consumption is associated with a 13% increase in the risk of all-cause mortality, as well as with a 12% increase in the risk of cardiovascular mortality.

References

1. ^ "Dictionarium domesticum, being a new and compleat houshold [sic] dictionary, for the use both of city and country ... / By N. Bailey". Wellcome Collection.

2. ^ etymonline.com; The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cook (1865), p. 104. Marion Harland,Common Sense in the Household: A Manual of Practical Housewifery (1874), p. 90.

3. ^ Mariani, John F. (1999). The Encyclopedia of American Food and Drink. New York: Lebhar-Friedman. pp. 305-306. ISBN 9780867307849. The Scottish, who enjoyed frying their chickens rather than boiling or baking them as the English did, may have brought the method with them when they settled the South. The efficient and simple cooking process was very well adapted to the plantation life of the southern African-American slaves, who were often allowed to raise their own chickens. quoted at Olver, Lynne. "history notes-meat". The Food Timeline. Archived from the original on February 21, 2012..

4. ^ Worral, Simon (December 21, 2014) "The Surprising Ways That Chickens Changed the World" Archived December 22, 2014, at the Wayback Machine. National Geographic: "When slaves were brought here from West Africa, they came with a deep knowledge of the chicken, because in West Africa the chicken was a common farm animal and also a very sacred animal. The knowledge that African-Americans brought served them very well, because white plantation owners for the most part didn't care much about chicken. In colonial times there were so many other things to eat that chicken was not high on the list."

5. Miller, Adrian (October 13, 2022). "The surprising origin of fried chicken". BBC.

6. ^ Rice, Kym S.; Katz-Hyman, Martha B. (December 13, 2010). World of a Slave: Encyclopedia of the Material Life of Slaves in the United States [2 volumes]: Encyclopedia of the Material Life of Slaves in the United States. ABC-CLIO. p. 109. ISBN 9780313349430. Archived from the original on May 3, 2016.

7. History of Fried Chicken through the Ages Archived November 12, 2011, at the Wayback Machine. Southernfriedchickenrecipe.com. Retrieved on January 30, 2012.

8. ^ History of Fried Chicken : I Am Welcoming You to Kik Culinary Corner and History of Some Story & Experience Archived December 26, 2017, at the Wayback Machine. Experienceproject.com (August 19, 2008). Retrieved on January 30, 2012.

9. ^ "Spicy Fried Chicken With Honey and Pickles". Wall Street Journal. January 9, 2014. ISSN 0099-9660. Archived from the original on June 16, 2016.

10. ^ "Moisture and fat content Moisture and fat content of extra crispy fried of extra crispy fried chicken skin from breast, thigh, drum and wing" (PDF). ars.usda.gov. Archived (PDF) from the original on June 11, 2016.

11. ^ Ramzy, Austin (May 5, 2016). "KFC, With New Nail Polish, Redefines Chicken Fingers". The New York Times. ISSN 0362-4331. Archived from the original on May 9, 2016.

12. ^ "Fried Chicken in the 18th Century?". YouTube. June 20, 2016. Archived from the original on June 21, 2016.

13. ^ What is Southern Fried Chicken? Archived November 13, 2011, at the Wayback Machine. Wisegeek.com. Retrieved on January 30, 2012.

14. Fried Chicken Recipes Archived October 23, 2011, at the Wayback Machine. Southernfood.about.com (November 9, 2011). Retrieved on January 30, 2012.

15. ^ Edge, John T. (March 2003). "The Barberton Birds". Attaché. Archived from the original on February 16, 2006.

16. ^ Sun Y, Liu B, Snetselaar LG, Robinson JG, Wallace RB, Peterson LL, Bao W (January 2019). "Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study". BMJ. 364: k5420. doi:10.1136/bmj.k5420. PMC . PMID 30674467.

Further reading

External links

# data[].attributes.attachment_link.description
Course Entrée Place of origin United States Region or state American South Serving temperature Hot or cold Main ingredients Chicken, batter or seasoned flour Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried.

# data[].attributes.attachment_link.readable_text
"This is how my Granny made sweet tea and it is some kind of sweet. Know that and beware. Pa-Paw used to down 2-3 glasses after working in the garden all day. Back off the sugar if you can't handle it. This one is for true southerners only ;)"

# data[].attributes.attachment_link.title
Southern Sweet Iced Tea Recipe - Food.com

# data[].attributes.attachment_link.description
This is how my Granny made sweet tea and it is some kind of sweet. Know that and beware. Pa-Paw used to down 2-3 glasses after working in the garden a