Posted: 9/5/2011 1:54:06 PM EDT
...in a cast iron skillet. Am I doin it right? 
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WINNING ETA: Aren't you from Kentucky, so you are making KFC in new york I am originally from TN, but grew up near the KY border so yeah....real KFC in NY! I didn't use 11 herbs and spices though. My better half is a New Yorker, and her family is Polish, so I am the only one eating it. I might run out of hot sauce before I finish this, but its almost too damned hot to eat at the moment since it just came out of the grease. |
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I think a dutch oven would have made less of a mess. The stove top is covered in splatter but it was well worth the forthcoming cleanup! We use to fry chicken in a dutch oven when I was in the scouts.... Ohhhhhh brother! It was so good... make you want to slap your momma! 
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Cast iron Dutch oven. About 2.5" - 3" oil BEFORE you put in the chicken. Heat to 375* F. Yes, I use a thermometer.
Use fresh oil... I prefer Wesson vegetable oil, but Crisco, or other brand is OK. Oil, not lard (grease). Meanwhile, back at the chicken ranch, in a large mixing bowl, crack 3 eggs and cup and half milk. Mix well. In a second bowl, 2 cubs flour, season... 1 tbl spoon salt, 1 tsp black pepper, a dash or two of red pepper. Mix well. Dip chicken parts in the egg-milk mix, then in the seasoned flour. Then into the hot oil. Cook until golden brown. Enjoy! |
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SOUTHERN FRIED CHICKEN
IMHO, there's nothing better than SFC !!!!!!!!!!!! It's so easy to do it correctly, I don't know why it's not the standard way of frying chicken. First of all, wash the chicken extremely well, to lessen the chance of picking up a bad stomach problem. You'd be surprised how many people just open the package, and start frying  .
Put about a 2 qt. pan of water, and bring it to a rolling boil. Have your grease ready on low/low. Also have your batter ready in a fairly good sized bowl. After you're thru thoroughly washing the chicken, take a pair of tongs, pickup a piece of chicken, and plunge it into the boiling water for two minutes. After two minutes, coat it thoroughly in the batter, and put it into the cast iron skillet, and raise the temperature appropriately.. Continue until all pieces are in the frying, and fry away till done. Drain on paper towels, and ENJOY. Bang-Flop |
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Quoted: Quoted: If you're frying that chicken in bacon grease you are doing it right Bit of bacon grease, bit of lard, bit of veggie oil. Its franken-grease since I did not have enough of any single grease to get the job done. Better get to work fixing that then. I spent a couple hours on Saturday rendering beef fat into tallow.   |
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I agree with the Dutch Oven comments. Use enough oil so that the chicken doesn't make contact with the skillet. You don't want it to touch bottom, it will burn where it contacts the skillet.
I've been frying chicken on a fairly continuous basis the last 2 or 3 years, but have been using a dry mix. It has turned out well, but I just might try a wet batter to see if I can do it better. FWIW, I season the chicken in Tony Chachere's and usually sprinkle in a little Louisiana Hot Wing Sauce or Franks Wing Sauce. Then dredge it in the dry mix (I've been using a corn and wheat flour combo), and drop in the oil. It's nearly as good as my Mom's!!! LC |
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If you're frying that chicken in bacon grease you are doing it right Bit of bacon grease, bit of lard, bit of veggie oil. Its franken-grease since I did not have enough of any single grease to get the job done. Sounds like you're on the right track. Lard is the Best, although Heart attack city but so worth it. Another thing to make it good is : Use Buttermilk to soak chicken in before breading!!!
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