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Posted: 5/4/2003 10:27:29 AM EDT
[#1]
My wife is in bed with a headache, but when she gets up I'll have her post a good recipe for you. She's a "grommet" cook, & knows her stuff, in the kitchen, amongst other rooms of the house.[naughty] Say no more, nudge, nudge, no what I mean?[naughty]
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Posted: 5/4/2003 10:28:35 AM EDT
[#2]
A good batter dip (even onion ring mix will work) will probably work better for you than the dip in milk and roll in seasoned flour.
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Posted: 5/4/2003 10:29:57 AM EDT
[#3]
sorry, cant help you
but if you have any questions on BBQ, beans or chili let me know |
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Posted: 5/4/2003 10:38:29 AM EDT
[#4]
Normal Southern Fried Chicken isn't batter dipped, its often soaked in buttermilk then rolled in seasoned flour (though batter dipped doesn't sound bad), if you want it fast food style (very crispy & such) you need to deep fry it. Most home made chicken around here is pan fried, kinda like KFC original recipe.
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Posted: 5/4/2003 10:39:18 AM EDT
[#5]
My mouth is watering... Today is fried chicken day in the south, (Sunday). I'll bet someone sees this, and the smell of fried chicken is in the air as they read this!!
Oh....yummy....... :>( |
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Posted: 5/4/2003 10:55:13 AM EDT
[#6]
Things your need:
Big cast iron frying pan, or an electric skillet. 3 bowls or other containers a chopped up chicken some flour (and maybe some cornstarch) some buttermilk a couple of eggs seasonings oil (peanut is good, use whatever if you are allergic) ------------- put pan on stove, or plug it in, fill it with about 1/2 inch of oil, get it hot. take chicken lightly, very lightly, coat it with flour or corn starch (bowl/container 1). - can lightly season this step if your want - I do then take chicken and dunk it in a buttermilk/egg mixture - you can season this if you want- I do tobasco or LA hot sauce- (bowl/container 2), lightly coat it, you are just giving something for the next step to stick too then dip your slimy chicken in the flour you have seasoned the way you like it - I use b pepper, cayene, the proverbial 7 herbs and seasonings, (bowl/container 3) then cook the chicken in the oil (the oil needs to cover at least halfway up the chicken) flip it after a few minutes, cook til golden brown. If you have to cook in multiple batches put the previously cooked chicken on a wire rack on a cookie sheet in a 200ish degree oven, to keep it warm. |
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Posted: 5/4/2003 10:58:00 AM EDT
[#7]
Best fried chicken i have ever had, since Lubey's sucks now, was DOWN HOME BAKERY! I'll have to thank ETH for introducing me to that place. Unfortunatly its only 8 hours from my house. thats without a bathroom stop.
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Posted: 5/4/2003 12:24:08 PM EDT
[#8]
Here's a tip, use boneless skinless breasts. My mother gave me this recipe years ago.
Feeds four 4 breast fillets 3 eggs beaten 3 cups of flour 2 tablespoons coarse ground black pepper 1 1/2 teaspoons garlic powder (not garlic salt) 1/2 teaspoon ground red pepper 1/4 teaspoon basil Pour vegetable oil into an electric skillet about 3/8 inch deep and preheat to 350 degrees Combine flour,black pepper,red pepper,garlic and basil. Mix thoroughly and set aside. Rinse chicken Dip a piece of the chicken into the egg Place chicken into the flour mixture, coating both sides Redip into the egg and reflour the fillet(this makes for a better breading) Place the fillet into the skillet Repeat until all four fillets are in the skillet Cover and cook for approx 3-4 minutes Turn the fillets with a fork and cook until done. There is never any leftovers when I cook this. Mmmm. |
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Posted: 5/4/2003 12:43:14 PM EDT
[#9]
my mom used to use corn flakes. i don't know exactly how she did it, other than smash them into smaller pieces then roll the chicken in it. yummmmm.......
mental note:call mom tonight and get recipe |
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Posted: 5/4/2003 1:13:01 PM EDT
[#10]
If you get into Portland and your want gourmet Southern food (almost sounds like an oxymoron [;)] ) head over to Bernie's on Alberta (NE 30ish) for the best Southern food in town. Their Fried Chicken is a big boneless breast with mashed taters and gravy. Drooling just thinking about it.
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Posted: 5/4/2003 1:37:28 PM EDT
[#11]
Quoted: Here's a tip, use boneless skinless breasts. Damn Yankee. It says Southern Fried Chicken! Ain't no boneless skinless breasts. [stick] |
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Posted: 5/4/2003 2:00:55 PM EDT
[#12]
Farm style southern chicken is a bit simpler than most.
Mix some self rising flour with salt and pepper be generous on the salt for it will cook out a little. Clean the chicken parts in water and while still wet roll in the flour mixture. Pre heat a frying pan with grease, old school lard/new school vegtable oil, melt in some butter. Be generous on the grease enough to cover half the parts laid flat. Fry till golden brown on one side then turn on the other. When the white line in the center is brown it is done. Trick is to not turn often so you retain the crust. Odd size parts you will have to turn on more than just two sides but try not to do one side more than once or twice. Remove one piece at a time and place on a plate with a paper towel underneath to draw off the excess grease. Adding egg and milk is a batter and not country style but KFC style. Tj |
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Posted: 5/4/2003 2:09:53 PM EDT
[#13]
Quoted: Quoted: Here's a tip, use boneless skinless breasts. Damn Yankee. It says Southern Fried Chicken! Ain't no boneless skinless breasts. [stick] I was raised in Boston area, but I know better than that!! I will try it WITH the skin though!! Thanks fellas, I'm kinda hopin some of the Texas crowd weighs in!! |
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Posted: 5/4/2003 2:32:32 PM EDT
[#14]
Quoted: [I'm kinda hopin some of the Texas crowd weighs in!! I had the best chicken fried chicken w/ garlic mashed potatoes and gravy EVER at some place on the riverwalk in San Antonio. I went back the next night and it was even better. Lone Star Steakhouse I think it was. |
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Posted: 5/4/2003 2:52:11 PM EDT
[#15]
Thanks TJ, I'm not famalier with "self-rising" flour, but I'm sure the market has it. The best I've had, always appeared to be "deep fried", (Totally submerged, or floating in oil). I recall several resturaunts had good chicken...
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Posted: 5/4/2003 2:57:59 PM EDT
[#16]
Quoted: My wife is in bed with a headache, but when she gets up I'll have her post a good recipe for you. She's a "grommet" cook, & knows her stuff, in the kitchen, amongst other rooms of the house.[naughty] Say no more, nudge, nudge, no what I mean?[naughty] The sewing room???? |
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Posted: 5/4/2003 3:19:19 PM EDT
[#17]
If you have a deep fryer like a Fry Daddy - use it. It will be easier. This is the way it's done in restaurants.
However, if you cook on the stove (homestyle) use a big deep skillet - preferably cast iron that is ALREADY seasoned. If you don't know what this means don't use use cast iron. The recipe suggestions already posted will result in decent chicken, so I can't really add much there. However, if you use egg and/or milk in your coating batter it will tend to give your fried chicken a "thicker" coating once fried. If you just roll the chicken in flour it will come out "flatter." There is nothing wrong with either method and some folks have prefences based on what they were raised with. You should try several different ways and season to your taste. Cooking is fun! One last suggestion - cover your counter/stove top with sheets of tin (aka aluminum) foil before you start. It will make the cleanup much easier. Just ball up the foil and through away. |
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Posted: 5/4/2003 3:19:41 PM EDT
[#18]
Quoted: Thanks TJ, I'm not famalier with "self-rising" flour, but I'm sure the market has it. The best I've had, always appeared to be "deep fried", (Totally submerged, or floating in oil). I recall several resturaunts had good chicken... Self rising has the yeast alreay in it so that it will fluff up. Deep fried is great but not a southern country style. Frying pan chicken done right you won't be able to tell much difference. Most southerners didn't know there was any other way to cook other than a frying pan.LOL My wifes cooking is still steeped in southern tradition and makes the best damn biscuits and gravy ever. She has changed it somewhat by doing the more healthy things such as a good vegtable oil rather than lard but does a few little tricks such as add a little bacon grease for that hint of country flavor. Deep fried she uses a little poultry spice for that KFC style spiced chicken flavor and batters but that's not traditional southern. Good luck on your quest for the perfect chicken for alot of southern women spend a lifetime seeking the same thing. |
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Posted: 5/4/2003 3:26:25 PM EDT
[#19]
actually 'self-rising' flour doesnt have yeast added. It has salt and baking powder added.
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Posted: 5/4/2003 3:26:32 PM EDT
[#20]
Will probably take 10 years off your life but some of the best fried bird I ever had was a girlfriend who batter dipped it and pan fried it in butter.
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Posted: 5/4/2003 3:39:47 PM EDT
[#21]
Quoted: actually 'self-rising' flour doesnt have yeast added. It has salt and baking powder added. I stand corrected. Since you jumped in, do you deep fry your southern chicken? |
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Posted: 5/4/2003 3:43:35 PM EDT
[#22]
oh yeah, I recomend the 'dry-wet-dry' method for two main reasons:
It builds up a little thicker 'crust' (compared to a 'shake in a bag' method), which I like, but does not give the 'batter' effect of coating everything thickly. And in cooking and using coatings, dry sticks to wet, and wet sticks to dry. If you take the chicken (or even fish, if you are gonna fry some fish) it is a 'wet' so you give it a base coat of a 'dry' (flour, or corn starch, depending on preference), to give the 'wet' (either your batter, or your milk/egg wash) a better 'grasp' upon the chicken/fish. You can then add another layer of dry if your wish (can be flour for chicken, or corn meal, or bread crumbs, or whatever). the other reason I use the 'dry-wet-dry' method is to layer in seasonings. The more layers of seasonings the better stuff tastes. One more thing, try various methods til you find your own favorite. Heck even get some real lard and use it to fry the chicken, that makes damn good stuff. edit- to TJ, nope, pan fry it. |
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Posted: 5/4/2003 3:51:36 PM EDT
[#23]
Southern fried chicken is pan-fried, not deep-fried. Regardless of what kind of oil you use in the pan, add a little bacon grease to it for flavor. The easiest way to do it is to soak the chicken parts in buttermilk, then dip (or shake in a ziplock bag) it in seasoned flour.
If you want it crispier, dredge the chicken in flour first, then buttermilk, then flour again. Like the previous poster said, do not turn or fiddle with the chicken too much while it's cooking. Some people also crush up corn flakes or saltine crackers and add them to the flour for extra crispiness. Deep fried chicken is rarely found anyplace but fast food chains in the South. For the mashed potatoes (you have to have them with your fried chicken!) make sure you use more butter than you think is humanly possible. You want the potatoes positively glossy before you add the cream. Cream gravy: Melt 2 tablespoons butter or bacon grease. Add 2 tablespoons flour. Stir well and cook until the roux is a light blonde. _Slowly_, and stirring _constantly_, add 2 cups of milk to the roux. If you do it too fast, or do not stir rapidly and constantly, your gravy will get lumpy. Let simmer until thickened. Add salt and fresh ground pepper to taste. You may scale this up and down as needed keeping the ratio of X constant: X tablespoons grease X tablespoons flour X cups milk Good luck! |
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Posted: 5/4/2003 3:58:34 PM EDT
[#24]
For my time/money, you can't beat Popeyes spicy chicken. Their biscuits kick ass too. Too bad they don't have sweet tea, but that's a whole 'nuther thread.
BTW - isn't Bisquick self-rising flour? |
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Posted: 5/4/2003 4:21:57 PM EDT
[#25]
Bisquick is basically self-rising flour with a form of fat added. You should not use it for breading because it won't stick once you put it in the grease. Also, Bisquick can go rancid because of the fat in it, and self-rising flour can't.
Best-looking biscuit recipe I've seen in a while was on Good Eats. [url]http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_151,00.html[/url] |
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Posted: 5/4/2003 4:31:53 PM EDT
[#26]
Quoted: Damn Yankee. It says Southern Fried Chicken! Ain't no boneless skinless breasts. [stick] [LOLabove] |
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Posted: 5/4/2003 4:36:53 PM EDT
[#27]
Quoted: Quoted: Quoted: Here's a tip, use boneless skinless breasts. Damn Yankee. It says Southern Fried Chicken! Ain't no boneless skinless breasts. [stick] I was raised in Boston area, but I know better than that!! I will try it WITH the skin though!! Thanks fellas, I'm kinda hopin some of the Texas crowd weighs in!! Ok.....Go to KFC [:)] |
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Posted: 5/4/2003 4:53:40 PM EDT
[#28]
Thanks MrsGloftoe, and everyone else. I have a better idea of how to make it. I'll try it. Maybe take some pics.. Thanks again!!
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Posted: 5/4/2003 4:57:18 PM EDT
[#29]
Quoted: (snip) When's dinner? (ooooh... I'm gunna pay for that one.) |
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Posted: 5/4/2003 5:09:37 PM EDT
[#30]
Quoted: When's dinner? (ooooh... I'm gunna pay for that one.) As soon as you fix it, dear. |
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Posted: 5/4/2003 5:43:50 PM EDT
[#31]
Some of the guys have it OK, but yes, ALL PURPOSE, not self rising flour. If you try it with self rising, you will have a mess.
And Yes, it IS deep fried. The farther north, the less deep the oil. A good vegetable oil, cotton seed oil, or peanut oil is fine. I first dip the chicken parts in a mix of eggs and milk, well beaten. One large chicken, about 3 eggs and a cup of milk. Then I roll the chicken parts in seasoned flour. The grease needs to be about 375 F before dropping in the chicken. Use a cooking thermometer if in doubt. You can do pork chops the same way. You can do the same when frying fish, shrimp, oysters, scallops. Hint: With seafood, if it floats, it's done--scoop it up. Do not fry to a deep golden brown, or seafood will be dried out. |
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Posted: 5/4/2003 6:15:42 PM EDT
[#32]
What MrsGloftoe said except I've made it deep fried and pan fried and I think the deep fried is easier, faster and tastes better.
The only thing I would add is make sure the chicken pieces are not too big and the chicken is at room temperature. Lard is best but peanut oil is good too. If your chicken is greasy your oil wasn't hot enough or the chicken was too cold. Don't lower the temp (375 F) of the oil too much by putting in too many pieces at once. |
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Posted: 5/4/2003 6:30:12 PM EDT
[#33]
This is my mom's recipe for oven-fried chicken - WARNING! It can make a mess of your oven!
Preheat the oven to 425-450º Wash all the chicken parts (breasts, legs, thighs, wings) and blot with paper towels (you want them damp, not dripping wet.) Place a stick of butter (1/4 lb) in a LARGE pyrex baking dish, put it in the oven to melt. (Keep an eye on it, it melts fast.) There are various ways to put the breading on, but the best (least messy) way we've found is a 1 gallon Ziploc bag (technology, what a wonderful thing!) We used to use paper plates, but that will often end up with quite a bit of flour on your countertops. Put about 2 cups of flour in the bag. Add salt, pepper, and other dry spices to your taste. Toss the chicken pieces in the flour mixture until they are lightly coated. Do all the pieces. Take the pyrex baking dish with the now melted butter out of the oven. Dredge the chicken through the melted butter, then back into the flour mixture, give it a good shake, and place the now coated chicken into the baking dish with the leftover butter - one layer, no stacking. Put the dish into the oven and cook, uncovered, for 45-50 minutes. Makes damned good chicken, and the only thing you've got to clean up is the baking dish (and maybe the oven.) This makes the [i]least[/i] amount of mess if the chicken pretty much covers the entire bottom of the dish. |
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Posted: 5/4/2003 8:07:55 PM EDT
[#34]
OK,you want fried chicken?This is the best you will ever eat.
Cut up 1 or 2 small fryer's.Soak for @15 or 20 min's in salty water(I use 1/2 cup+ of koser salt and cover chicken with water)drain,then add @3tbls of Don Prudhommes Poultry Magic.Cover and put in fridge 8 to 24 hrs.Heat @ 3/4 in veg oil in a cast iron skillet over med heat (5-7).Add @two cups flour,salt, pepper to a large plastic bag.Add 4 or 5 pices chicken and shake well.shake excess flour off chicken and place in hot oil.Fry to light brown,turn and turn again.(cook each side two times).Remove and drain well,keep in a warm@170 oven.When you are through with the chicken,drain all but @two tbls of oil from pan.Add two tbls flour and stir and scrape pan with a wisk.Add 1 cup chicken broth or boullon,stir well add a little milk,reduce heat and bring to a low boil. Enjoy! |
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Posted: 5/4/2003 8:25:36 PM EDT
[#35]
Quoted: Farm style southern chicken is a bit simpler than most. Mix some self rising flour with salt and pepper be generous on the salt for it will cook out a little. Clean the chicken parts in water and while still wet roll in the flour mixture. Pre heat a frying pan with grease, old school lard/new school vegtable oil, melt in some butter. Be generous on the grease enough to cover half the parts laid flat. Fry till golden brown on one side then turn on the other. When the white line in the center is brown it is done. Trick is to not turn often so you retain the crust. Odd size parts you will have to turn on more than just two sides but try not to do one side more than once or twice. Remove one piece at a time and place on a plate with a paper towel underneath to draw off the excess grease. Adding egg and milk is a batter and not country style but KFC style. Tj This is the method I have been eating for nearly thirty years now, I really do not understand why they even sell any other food, when you got good fried chicken. There are other ways to cook it that tste good too, but some folks get to adding crap into thier "spiced flour" that ends up tasting like something Bojangles threw away, and then get huffy when you tell them you didn't care much for it, but those are normally the some jokers who serve Tea without sugar, and call it Tea. |
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Posted: 5/5/2003 1:12:09 AM EDT
[#36]
Umm, I aint no yankee. I was born and raised in central Va. Southern to the bone and a Confederate reenactor too.
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Posted: 5/5/2003 4:28:11 AM EDT
[#37]
Quoted: Southern fried chicken is pan-fried, not deep-fried. Regardless of what kind of oil you use in the pan, add a little bacon grease to it for flavor. The easiest way to do it is to soak the chicken parts in buttermilk, then dip (or shake in a ziplock bag) it in seasoned flour. If you want it crispier, dredge the chicken in flour first, then buttermilk, then flour again. Like the previous poster said, do not turn or fiddle with the chicken too much while it's cooking. Some people also crush up corn flakes or saltine crackers and add them to the flour for extra crispiness. Deep fried chicken is rarely found anyplace but fast food chains in the South. For the mashed potatoes (you have to have them with your fried chicken!) make sure you use more butter than you think is humanly possible. You want the potatoes positively glossy before you add the cream. Cream gravy: Melt 2 tablespoons butter or bacon grease. Add 2 tablespoons flour. Stir well and cook until the roux is a light blonde. _Slowly_, and stirring _constantly_, add 2 cups of milk to the roux. If you do it too fast, or do not stir rapidly and constantly, your gravy will get lumpy. Let simmer until thickened. Add salt and fresh ground pepper to taste. You may scale this up and down as needed keeping the ratio of X constant: X tablespoons grease X tablespoons flour X cups milk Good luck! I was posting from obsersvation. YOU LADY KNOW HOW TO COOK! Made me hungry just reading this. |
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Posted: 5/5/2003 5:08:56 AM EDT
[#38]
use Crisco ( white solid stuff) it doesent smell up the house. And soak in buttermilk overnight. Butter will not likley work for frying a cut up chicken because of its low smoke point. keep oil at around 325 ish. Shake off as much batter or flour as you can before you put it in the oil. Season the chicken first then roll in flour- saves spices this way.
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Posted: 5/5/2003 6:23:10 AM EDT
[#39]
Allright, the best fried chicken in the universe
I learned it from a depression era southern gal. get your chicken, wash it and cut the fat (if thats your thing, I leave some but cut off the huge chunks of it) Take an egg, beat it (the egg that is) like you are making scrambled egg. take a bunch of flour (i always use too much but its flour its cheap, and mix in salt, pepper, cayenne, garlic salt, onion powder, just whatever you like) until its salt and peppery (not white like flour) dredge the chicken in the egg, and then the lfour and set them all aside until you are ready to cook. put about and inch and a half of oil (veggie oil unless you are elvis, bacon greases makes for good chicken) fry them on one side as hot as you can get it until they are golden (usually ten minutes) turn and repeat, then just wait for a good cooked golden color all over. let cool (seriously) and enjoy or do little chicken wings and put lousiana on it and instant hot things. |
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Posted: 5/5/2003 7:46:38 AM EDT
[#40]
Thank you TomJefferson for giving the REAL recipe. If I was a chicken and had to give my life, this is how I should be so lucky as to end up!
Forget the batter-fry stuff and try it his way...the best! |
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Posted: 5/5/2003 8:24:58 AM EDT
[#41]
I haven't seen this for an ingredient. Here in Oklahoma and the south, the best seasoning is Lawry's Seasoning Salt. My mom and grandmother are from eastern Arkansas and that is what they always use. I use it now and it is the best. JMHO.
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Posted: 5/5/2003 8:52:50 AM EDT
[#42]
TJ. The recipe you posted is the one my grandmother and mother use. I would walk through fire to eat my moms fried chicken.
Tonight, I am going to try the recipe that MrsGloftoe posted. It looks SO good. [b]Thanks for posting it MRsG.[/b] |
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Posted: 5/5/2003 8:59:12 AM EDT
[#43]
Hint: Soak the chicken in salt water over night... yum
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