How to cook Southern Fried Chicken

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

Gotta use buttermilk, Sandy.

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

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.

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

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.

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

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

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

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.

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.

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

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.

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!!

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.

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.

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.

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?

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/articles/marinades-flavor-tenderize.aspx


Where is Alton Brown when you need him?

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.

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

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.

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.

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.

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?

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