Recipes

[homedecor1]

@Icegoddess 

I'm with you!  Not doing it often now just the 2 of us ..we like publix chicken and the plain "naked" chicken wings🙂🙂

[homedecor1]

@Luvsmyfam 

Walmart (sells lodge, pioneer woman), home goods & marshalls have LeCruset at great prices.

I prefer dutch oven skillet seems to "splatter" oil more🤔🤷‍♀️

[Starpolisher]

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@GizmosMom wrote:

 I fry the chicken for a few minutes on each then put a lid on it and turn the heat down to let it almost finish with steam. Then I take the lid off and turn the heat up a bit and let it get more brown again.  All finished and so tasty. Yes, I am from the south.

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This is how I make fried chicken also! I use a cast iron skillet. Years ago, I used an electric skillet that had a domed lid with an adjustable opening in it and kept the temperature even. It made perfect fried chicken! Unfortunately, the Teflon coating started to come off and I threw it away. I have never found another electric skillet with an adjustable lid opening to let the steam out(don't  need the non stick coating for fried chicken). I prefer fried chicken in a skillet. To me, real southern fried chicken is made in a skillet and not deep fried.😋

[Zhills]

Publix does a fine job at frying chicken!  Just not worth it for me to do anymore!  

[LizzieInSRQ]

I'm single and ive never fried chicken. I do buy Publix or Popeyes.

My mom made chicken in  stainless steel electric skillet. Since I have a glass stovetop I wouldn't be able to use cast iron, but I would buy an electric skillet if I fried chicken. Regulates temperature like a dream and the cover helps steam it done as mentioned earlier. 

[LizzieInSRQ]

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@nyc1 wrote:

@Luvsmyfam  I just made Fried Chicken on Sun.  I brined the chicken first for a full day.  Dried off the chicken.  Then added 1/2 cup of cornstarch to 3 cups off flour and 1 tsp of baking powder,  and a lot of seasoning.  i split the four mix.  First I dipped the dried chicken in the one flour, then dip in buttermilk (I had almond milk and stirred in a little sour cream) and let excess drip off, then into the second flour mix.  Do that with all of your chicken pieces and let them rest for about 20 mins.   
I then put a canola/peanut oil in a cast iron skillet (I used 2/3 canola and 1/3 peanut ratio) and carefully added 5 pieces of chicken which cooked for 25 mins.  I put on rack in a 250 degree oven to keep hot and made the second batch.  Again drained on the rack I took out of the oven. 
The chicken came out super crisp and no breading came off. I double dipped a couple of pieces for a super thick crust, but think I prefer the one dip.  Don't forget to flour the dried chicken first, add cornstarch/baking powder and let it rest before you fry.  
I hope this helps. 

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My god there are some REALLY good cooks here! That sounds delicious too!