Kitchen

[Mz iMac]

On 8/29/2014 Shopping momma said: They will make your tongue pop out and slap your momma they are so good!

[goodstuff]

Like my Southern Mama did it: Salt and pepper the chicken pieces, roll them in flour, fry in hot oil till golden, and drain on paper towels. Simple, with a thin, crisp crust......not the thick, greasy crust you find on many commercial recipes.

My mom used to partially cover the skillet so steam could escape, but to hold in heat and cut down splattering. You can fry chicken in an iron skillet, an electric frypan, or another skillet.

[Mz iMac]

Wash chicken

Season w/salt & pepper

Coat w/flour or shake inside a brown paper bag w/flour inside. This evens out the coating & leaves a flour coating all over your kitchen. So best to shake outside or use a quart size zip lock bag.

Fry in CAST IRON fry pan covered. The grease should be HOT before you put the chicken in the pan.

If you don't mind a filthy grease covered stove, then leave the pan uncovered.

Fried chicken does not have to be refrigerated if fried right!

[SharkE]

On 8/29/2014 Kathleen said:

In my entire life ... I've never fried chicken! I don't recall my mother ever frying chicken either.

[Irshgrl31201]

I don't make it often but when I do I make it like my mom did.

I let it sit overnight in the frig soaking in buttermilk that has been seasoned with salt, pepper and about half a cup of Franks Hot Sauce.

I season my flour with plenty of salt, pepper, and my own seasoning salt (garlic powder, onion powder, paprika, a little cayenne pepper). I put that in a large brown paper bag and shake each piece of chicken in that and I let the chicken sit in there for about 5 or 10 minutes and shake again. Then, and this is very important, I let this sit on a wire rack for at least an hour and then I put it in the bag and shake again. I then let it sit for another hour on a wire rack. Letting it sit is important to build the crust and keep the crust on before you fry it. Oh, I also only use White Lily flour when I use all purpose flour. It is the best IMO.

I have tried completely deep frying it but I think it comes out best when you fry it in an iron pan in oil, not totally submerged. I fry each side until golden brown.

It is excellent. The buttermilk really tenderizes the chicken and makes it very moist. I find it necessary to season the buttermilk with salt, pepper and hot sauce though (I have tried it plain) and that "gets into the chicken". I don't like fried chicken that is hot or spicy and the Franks Hot Sauce doesn't overpower the chicken but gives it a good flavor.

I live in NC and have had chicken everywhere and this is a pretty common southern recipe for a reason, because it is GREAT.

My mom used to fry it in Crisco shortening, and I do have to say that is very good but most of the time I use peanut oil.

I probably only make fried chicken once or twice a year.

[goodstuff]

On 8/29/2014 Kathleen said:

In my entire life ... I've never fried chicken! I don't recall my mother ever frying chicken either.

Just bless your heart, honey! I had no idea..........

[pitdakota]

On 8/29/2014 GoodStuff said:

Like my Southern Mama did it: Salt and pepper the chicken pieces, roll them in flour, fry in hot oil till golden, and drain on paper towels. Simple, with a thin, crisp crust......not the thick, greasy crust you find on many commercial recipes.

My mom used to partially cover the skillet so steam could escape, but to hold in heat and cut down splattering. You can fry chicken in an iron skillet, an electric frypan, or another skillet.

I don't make fried chicken very often at all, but when I do this is how I make it as well. Which is just like my mother and both grandmothers made it.

[nikkimom]

On 8/29/2014 Shogirl said:

My mom's tried and true fried chicken - I don't have the measurements or length of time, but she dredged the chicken pieces in a milk and egg mixture, rolled them in Bisquick, sprinkled with MSG (God forbid!), and fried them in a cast iron skillet til brown. Then she baked them off in the oven to finish. The yummiest homemade fried chicken you've ever had!

This method is how I make fried chicken except no MSG and if no Bisquick flour works just about the same! The best !

[Irshgrl31201]

Also, I don't cover with a typical lid but it looks like a screen. I keeps the oil from splattering all over the place but doesn't let the steam build up either. I love those things, I have a couple different sizes.

[JeanLouiseFinch]

I don't fry chicken at home. My DH and I go to an Amish area in Northern Indiana maybe a half dozen, or so, times a year. There's a restaurant there that serves the most incredible fried chicken we've ever eaten, that's where we get our fill. We just had dinner there the past two nights.....delish, as always!