How to cook Southern Fried Chicken

[wrobert]

Gotta use buttermilk, Sandy.

[Smiling JOe]

and seasoned flour. Do you double coat? What about dipping in hot sauce before breading?

[Alicia Leonard]

Gotta use buttermilk, Sandy.

Buttermilk that is free from alien devices, conspiracies and unknown man made additives and this cooking hat.......

[Smiling JOe]

When you cook, wearing your tinfoil hat, don't confuse your head with the ribs and stick your head in the oven. It will fry your brain.

[Alicia Leonard]

When you cook, wearing your tinfoil hat, don't confuse your head with the ribs and stick your head in the oven. It will fry your brain.

Ok. I'll bite............ can you say ..........2 late

[sandybanks]

and seasoned flour. Do you double coat? What about dipping in hot sauce before breading?

You know that sounds like a great idea. I love spicy food. I have not used butter milk but will definitely do that next time.

You guys are alright by me. Thank you for being so helpful.

[Goddessgal]

I do something similar with fried catfish: sprinkling Emeril's essence, pepper, and lemon juice before rolling them in cornbread. YUM!

[rapunzel]

Evaporated milk, not buttermilk. The crust is so much better.

[seagrovegirl]

Shake and Bake...throw it in the oven...tastes great...no greasy mess....and saves hundreds of calories.

[kathydwells]

Tabasco Sauce beaten in with eggs and buttermilk. Then double dipped in seasoned flour. Yummy. I never thought about evaporated milk punzy. I think I will try this next time I fry me up some chicken. Just so happens I have chicken in the fridget that I was gonna cook tomorrow.

[Beach Runner]

Here's how I cook Southern fried chicken: I drive to a local fried chicken takeout restaurant that's not a chain. No point in making a greasy mess in my kitchen when their fried chicken is so good.

When I used to make fried chicken, I cooked it like Mom did. I dipped the chicken into flour mixed with salt and pepper, put it in an electric skillet containing about a 1/4 inch of hot Mazola, put the lid on, and cooked it for about 30 minutes or more if not brown yet, turning the chicken several times. Then I'd take out the chicken, remove most of the fat, add a mixture of milk/flour/salt/pepper shaken in a lidded jar, and make gravy with the pan drippings.

[Will B]

First rule...deep fryers rule!
Use the dry wet dry method with seasoned flour and a little tobasco in the egg or buttermilk.
Let the dredged pieces sit for a while before you drop them. That will allow the flour to dry a bit which will keep gas bubbles from separating it from the chicken
Cook at 360 - 370 for 15 minutes.
Set on a rack to drain.

mmm mmm mmm

[ShallowsNole]

First rule...deep fryers rule!
Use the dry wet dry method with seasoned flour and a little tobasco in the egg or buttermilk.
Let the dredged pieces sit for a while before you drop them. That will allow the flour to dry a bit which will keep gas bubbles from separating it from the chicken
Cook at 360 - 370 for 15 minutes.
Set on a rack to drain.

mmm mmm mmm

This is very similar to my method of frying chicken. Except, my first steps are to check to ensure we have propane and peanut oil and that it's not windy outside, then wait for Fuzz to come home.

[InletBchDweller]

I like to use buttermilk if I have it, if not then, milk.
I do double coat
I like to season my flour with salt and pepper
I prefer peanut oil
Punzy, i will have to remember evaporated milk, never heard of that one

Now I really would like some fried chicken, right NOW!!

[Teresa]

I don't fry anything. it scares me. but, I love to eat southern fried chicken. The best chicken I have ever had anywhere is an old place in Bham called Seafood & Chicken Box. They have the best crispy crust and seasoning - and nothing comes close to it. the seafood is also the best. they have some kind of secret ingredient and fry method. my mouth waters to think of it. it is the only restaurant I can think of that I would almost prefer their fried chicken over mom's. almost.

[rapunzel]

I like to use buttermilk if I have it, if not then, milk.
I do double coat
I like to season my flour with salt and pepper
I prefer peanut oil
Punzy, i will have to remember evaporated milk, never heard of that one

Now I really would like some fried chicken, right NOW!!

It's what the man at Jacques-Imo's used. I am drawing a total blank on his name, but he was the king of fried chicken -- died right after Katrina? Austin something? Anyway, he soaked the chicken overnight in ice cold milk. Then pat it dry and put it in the evaporated milk.

[Smiling JOe]

I was raised on Fried Chicken cooked in Crisco, and all of the little old grandmas swear by it. I see there are a few Peanut Oil fans in the crowd. Anyone else using Crisco for their Fried Chicken?

If you are ever over in Panama City and craving some Fried Chicken, check out the Tally-Ho, on the corner of Harrison and 15th. It will take you back in time a little bit.

[Smiling JOe]

Punzy, I wonder why he soaked the chicken in milk, over night? From what I understand, soaking in milk is one way to absorb the smelliness of meat going bad. It is often used to take the fishy smell out of fish which have turned the corner. Wonder if he was using older chicken.

For you food scientists, what other cooking properties does milk have that might aid in cooking of fried chicken?

[InletBchDweller]

SJ, I googled it and this is what I found...

" all i've found so far is that the lactic acid in milk is a mild meat tenderizer, and the sourness of buttermilk adds flavor, like marm said, as well as acting as the moisture for the breading to stick."

AND


http://www.taunton.com/finecooking/a...tenderize.aspx


Where is Alton Brown when you need him?

[Teresa]

Punzy, I wonder why he soaked the chicken in milk, over night? From what I understand, soaking in milk is one way to absorb the smelliness of meat going bad. It is often used to take the fishy smell out of fish which have turned the corner. Wonder if he was using older chicken.

For you food scientists, what other cooking properties does milk have that might aid in cooking of fried chicken?

you can soak any chicken in milk for even an hour or so, and it does make it tender and moist, in my experience.

I think its my MIL who lets the floured chicken pieces "set" in the fridge for a bit before frying.

crisco only. I thought that was a given.

[ameliaj]

Punzy, I wonder why he soaked the chicken in milk, over night? From what I understand, soaking in milk is one way to absorb the smelliness of meat going bad. It is often used to take the fishy smell out of fish which have turned the corner. Wonder if he was using older chicken.

For you food scientists, what other cooking properties does milk have that might aid in cooking of fried chicken?

My grandmother began preparing the chicken for frying a day ahead. She washed it and salted it. Every few hours she would rinse the chicken and resalt it. I guess the salt drew out any unpleasant taste in the chicken and tenderized it too. Probably did the same thing as soaking it in buttermilk. She fried it in a combo of crisco shortening and lard. What's a few clogged arteries when something tastes so good

[Teresa]

My grandmother began preparing the chicken for frying a day ahead. She washed it and salted it. Every few hours she would rinse the chicken and resalt it. I guess the salt drew out any unpleasant taste in the chicken and tenderized it too. Probably did the same thing as soaking it in buttermilk. She fried it in a combo of crisco shortening and lard. What's a few clogged arteries when something tastes so good

righto. if you're going to fry up some chicken you need to go all the way, imo.

[ShallowsNole]

Soaking in milk is also a prerequisite for wild game...draws out the "strong" flavor, and tenderizes. At least that's what Fuzz's family tells me. I'm not big on venison.

[Smiling JOe]

My grandmother began preparing the chicken for frying a day ahead. She washed it and salted it. Every few hours she would rinse the chicken and resalt it. I guess the salt drew out any unpleasant taste in the chicken and tenderized it too. Probably did the same thing as soaking it in buttermilk. She fried it in a combo of crisco shortening and lard. What's a few clogged arteries when something tastes so good

Salt doesn't tenderize, it cooks, and salting overnight will draw out any water from the meat, which isn't good, unless you like really dry chicken. I know a few grandmas who cook really dry chicken. Maybe they do the salt thing. When using salt in cooking, I never salt until just prior to cooking, so that the moisture remains inside the meat.


I forgot all about the lactic acid found in milk, and acid does tenderize as noted. It's been a while since I ate fried chicken, but now I am thinking about soaking some chicken in milk overnight to see how it works.

[kathydwells]

Salt doesn't tenderize, it cooks, and salting overnight will draw out any water from the meat, which isn't good, unless you like really dry chicken. I know a few grandmas who cook really dry chicken. Maybe they do the salt thing. When using salt in cooking, I never salt until just prior to cooking, so that the moisture remains inside the meat.


I forgot all about the lactic acid found in milk, and acid does tenderize as noted. It's been a while since I ate fried chicken, but now I am thinking about soaking some chicken in milk overnight to see how it works.

If you fry it, can I come for dinner?

[Smiling JOe]

If I was going to soak it overnight, it wouldn't be ready in time for dinner. The chicken has to defrost, first.

[Teresa]

SJ - the salt does not necessarily dry out the meat according to my experience with brining whole turkey or hen. using salt and water (and sometimes sugar) provides a greater concentration of salt and moisture outside the meat than inside, so the moisture and seasoning (salt) can penetrate the meat rather than draw moisture or salt out, or so the theory goes.

cooksillustrated does a lot of kitchen testing and I love learning from this mag..

the basics of brining. how salt, sugar and water can improve texture and flavor in lean meats, poultry and seafood.

http://www.cooksillustrated.com/imag...ningbasics.pdf

I don't do a lot of brining but when it comes to whole turkey or hen, I always do this extra step to increase/maintian moisture. a lot of moisture is lost in meats by the time it gets to the grocery, so I think its a good thing to do. also, paula dean taught me to add water to hamburger meat when making burgers - its her main secret ingredient!

[Goddessgal]

Memory lane: does anyone else remember the Quick Chick, that used to be in Freeport?

[Teresa]

If I was going to soak it overnight, it wouldn't be ready in time for dinner. The chicken has to defrost, first.

soaking overnight is overkill for small pieces. only needs an hour or two.

[Smiling JOe]

Interesting and confusing, tootsie. sounds like we could do our own chicken experiments and have some good eating in the process.

[Teresa]

Interesting and confusing, tootsie. sounds like we could do our own chicken experiments and have some good eating in the process.

I am totally in.

[cp]

SJ - the salt does not necessarily dry out the meat according to my experience with brining whole turkey or hen. using salt and water (and sometimes sugar) provides a greater concentration of salt and moisture outside the meat than inside, so the moisture and seasoning (salt) can penetrate the meat rather than draw moisture or salt out, or so the theory goes.

cooksillustrated does a lot of kitchen testing and I love learning from this mag..
http://www.cooksillustrated.com/imag...ningbasics.pdf

I don't do a lot of brining but when it comes to whole turkey or hen, I always do this extra step to increase/maintian moisture. a lot of moisture is lost in meats by the time it gets to the grocery, so I think its a good thing to do. also, paula dean taught me to add water to hamburger meat when making burgers - its her main secret ingredient!

never heard that about the water in hb,it makes them juicier?

[Teresa]

never heard that about the water in hb,it makes them juicier?

yes! it just replaces moisture in the meat that has been lost in the processing. only need a tablesp or two, depending on how much you are making.

[elgordoboy]

Try the Zuni chicken recipe. A couple of tablespoons of salt on a small bird and three days in the fridge "curing". It is a dry brine, the water is drawn out of the meat salt is dissolved and drawn back down deep into the meat. You will have no better chicken roasted --the skin is crispy and both the white and dark meat is cooked perfectly, if the technique is done right. Works well for steaks seared in cast iron as well (salting and airdrying for a couple of days) and finished in the oven. The grandmas with dry chicken are cooking it too long.

[elgordoboy]

yes! it just replaces moisture in the meat that has been lost in the processing. only need a tablesp or two, depending on how much you are making.

Seconded. I read it from Jeffrey Steingarten though. He also stated a splash of cream could be used in place of water...guess which one I use .

[Goddessgal]

Yes! Cooks Illustrated is so awesome. Some of their recipes take a lot more preparation, but when you're really in the mood to be "culinary" nothing is better. Once in a blue moon I like to make their Guiness pot pie.

[Teresa]

Try the Zuni chicken recipe. A couple of tablespoons of salt on a small bird and three days in the fridge "curing". It is a dry brine, the water is drawn out of the meat salt is dissolved and drawn back down deep into the meat. You will have no better chicken roasted --the skin is crispy and both the white and dark meat is cooked perfectly, if the technique is done right. Works well for steaks seared in cast iron as well (salting and airdrying for a couple of days) and finished in the oven. The grandmas with dry chicken are cooking it too long.

there you are you little bat turd. thought I had run you off...

okay, zuni chicken? this sounds divine. would love the recipe, can I just google?

[elgordoboy]

there you are you little bat turd. thought I had run you off...

okay, zuni chicken? this sounds divine. would love the recipe, can I just google?

http://www.saveur.com/food/classic-r...lad-55190.html
I use rosemary sprigs and sage to flavor as the herbs. Make the bread salad as well, it is wonderful. After you make the chicken and the bread salad once it is a cinch after that, and the bread salad is the "hard" part. Oh, I did this for Thanksgiving (I don't like turkey much) and used dried cranberries instead of currants for the salad. Don't be afraid of the salt, (a good handful really) the recipe doesn't have an amount, I think because they are scared to print it lol. And definitely use the called for size of bird, it is very important for getting things cooked at the same time. After 3 days air drying in the fridge the skin is really dry and pulled tight, great for browning. Have fun...or call me 3 days in advance and I'll get started on it.