Another thing I have learned whether it is fried chicken or oven fried chicken, you need more seasoning in the flour than you think you do to end up with really tasty chicken. I learned this over the years --- the hard way.

Teresa

I do a buttermilk or milk soak depending on what I have ( add splash or 2 of Franks hot sauce), for my dry mix I do add just a little cornstarch but I also add a couple tablespoons or so of corn meal to my flour mix I love the flavor and texture it gives (I also add Tony's to my flour mix in the bag). And do a double dip. We always did a deep fry rather than a pan fry, partly fill a tall pot with lard or oil and heat then drop the chicken pieces in they will be fully immersed in the oil (just like frying a turkey, and we did whole chickens this same way too amazingly good) When they start popping up and floating they be ready! Mom would use her big gumbo pot, one of my absolute fave meals Mom made was the whole fried chicken, she would rub yellow mustard all over it to seal it, sprinkle on lots of seasoning inside and out,(Tony's too)(NO batter or breading) when the pot of oil was popping hot just slowly lower that whole chicken in the oil till it was fully under. It comes out crunchy and so incredibly good, if you have eaten good fried turkey well the chickens are just as good. You can keep the oil in a sealed container and re-use it. Does not take very long to cook a whole chicken.
Poppin hot= test the oil by dropping a drop of water off your finger into the hot oil if it pops and dances it is poppin hot.

I hate admitting this, as it's so non foodie, but all those years of frying chicken, my mother (and I) always used an electric frying pan. But, the temperature was evenly controlled and it had a lid for the earlier part of cooking. The chicken turned out great and never needed finishing in the oven.

A real Southern cook would use a black cast iron pan seasoned from decades of chicken and hush puppies.

I am frying chicken tonight! I have not been able to get it off my mind since John started this thread.

Raven, I'm with you on adding a little corn flour to the AP flour, it just adds something.

Nancy

Drooling over ann_t's pictures.

Don't eat it anymore but I love it. Especially cold. Long ago I mastered frying it. But it's a painstaking process - can't rush it, can't leave it unattended, can't crowd the pan, messy. I used to put newspapers on the floor and around the stove.

I don't understand how you can fry skinless chicken though. And anyway, what's the point?

Bumblebeez, I always used an electric skillet too, then I "inherited" Grandma's old cast iron chicken frying skillet. Now I use that.

I used to work in a chicken joint. They use big pressure fryers and that cannot be replicated at home, so I don't care what recipe you use, it's not going to be like KFC or one of that ilk.

I do make pretty good fried chicken. Don't skimp on the shortening or oil, and make sure it's the right temperature. As Teresa mentioned, be sure it's well seasoned. And keep trying. The only seasoning I use for fried chicken is seasoned salt and black pepper. Occasionally I'll get a wild hair and add poultry seasoning but not usually.

I really don't get the thing about not liking bones in the chicken. Elery has two (now adult) kids that won't eat anything that has bones in it, it's the strangest thing. Like chickens or fish come without bones? Ah well.

The grandkids like chicken tenders rolled in crushed Doritos and baked, and they like them better than fried. I'm not so wild about them, but the kids love them so what the heck.

I don't eat chicken skin, but I fry the chicken with the skin and then peel it off, so there's probably not a lot of a point in that either, LOL, but I cannot stand chicken skin and so it's got to come off. However, frying chicken with the skin off makes the texture wrong.

Annie

A few years ago a young man was eating dinner in my home with several other young men and he complained about the chicken having bones in it. It was a fryer size chicken, cut in half and baked. He told me his mother always removed the bones. I didn't invite him again because of his rudeness. Am I the only one that thinks that is rude?

I hadn't considered the 'solution enhanced' aspect.
I don't think mine was,
But I'll check that brand the next time I shop, to see.
It does make sense.
I have no idea what the boys used.

As long as it doesn't 'soak' for more than 30 minutes,
It's fine.
I was just so surprised to read how long you soak yours!

I'm glad you have a method that works for you!
Thank you for sharing,
you got my 'thinker' to working. . .

:>)

Rusty

Oh,dear....are you telling us we are raising a whole generation of 'BLSL' chicken consumers???

We must spread the word that meat still on the bone is so much more flavorful, juicy, and usually more tender. Plus, if the animals we consume don't have bones, how are we going to have stock and broth? [see Shermann's best birthday gift thread]

We need to keep in mind that sometimes all our ancestors had to make a meal were the bones, water, and a few vegetables - and they were happy to have those bones!

Need to get my mind on something else....this is a little depressing. Thankfully, my sons like ham bone soups, fried chicken and ribs!

Teresa

Heck, I remember loving chicken legs because they had a handle. My son does now too. He loves it. As a matter of fact, when we had fried chicken as a treat last weekend he got irritated, when on his second leg, I took the meat off of the part by the little bone (fibula?) because he'd complained about on the last leg. I thought I was clearing away his worry, when he said, "Mom! It's not the same once you take it (the meat) off [the bone]!!!". How dare I?!

;)

Lol Rob, just can't win with the LF, eh?

John, you've gotten lots of great tips and methods. Bones are great and I prefer on the bone, but like Ann's pic show, off the bone can be delish too and we have it sometimes. I like to soak a bit in buttermilk then flour, but as long as the meat is wet the flour will stick fine.

The biggest hint/tip is what Robin said about seasoning the flour right. As people said, it takes more than you think. The only real way I know of to make sure it's great every time is to taste the flour after you add your seasoning. Just dip that finger in there and taste. Ignore the flour part and make sure you can taste the seasoning.That's my very best tip/hint. Taste, just like with all cooking, taste as you go. I don't use black pepper so I just use salt, a little cayenne, garlic powder and onion powder or just salt and cayenne. Also do make sure the oil is plenty hot before adding the meat and keep the heat cranked up. Since you're using boneless the meat will be done by time coating is nice and brown. I too do often double dip on the flour to make good coating. Just use the buttermilk they were soaking in or add a bit of water or egg to it. Best of luck with the picky ones.

I blame commercial "chicken nuggets" for the juvenile fixation on bonelessness. I loved bones when I was a kid, also loved knuckles, cartilage, and marrow. Bone-in is always better!

Congratulations, John. You are singlehandedly responsible for cholesterol spikes across the nation, as Gardenwebbers get a craving for Fried Chicken! Right after the holidays, too, when we should be behaving ourselves.
Tsk, tsk......
:-)
Cj

Another Southerner here who grew up on fried chicken but I usually get take out if I want it now because it's too much grease spatter to clean up.

My parents method:
A deep cast iron skillet was mandatory as was a minimum of 1" of Crisco (prior to the 1960's lard was used & if my father cooked, butter was added to the Crisco) that was heated until it was almost smoking hot. Shake chicken in a bag that has flour, salt, & pepper & place in the oil. Put thick pieces in first because they take longer to cook. Don't jiggle or flip the chicken around until it gets a crust. Beware of searing oil pops & have lots of degreaser available to clean the stove, the walls, the floors, the counters.....

Anyone seen The Help? There is a quasi fried chicken demo in there....

I feel a slight twinge of guilt, but it may just be a hunger pang.

Need posted pictures of all this fried chicken! To trigger more craving and more pictures and more craving and thus the death chicken spiral that is the culmination of this evil plot hatched from my undersea lair.

I can't offer much more advice but I will say it was one of my favorite dinners and Grandma's place when we would be there for a visit. Her chickens were still running around the house before they turned into fried chicken. Loved the milk gravy made in the same pan the chicken was fried in. OY, that was the best with mashed potatoes.

It's on the list for sure now. I soak in buttermilk, double dip in the seasoned flour then fry in an old electric skillet that Mom gave me.

Two of my five sister can't do the meat on the bone thing either. Heck, they both can hardly stand to touch raw meat period....even a good steak with no bone. LOL!

David

Two words for fabulous fried chicken.

Bacon grease.

And lard.

And shortening.

1/3 of each.

But it's the bacon grease that does it.

You can fry a floured sponge in that and people will ask for seconds.

(FYI, generic Lipitor just hit the market.)

Honey, why didn't you simply ask your wife? I make great fried chicken or have you forgotten? It's been awhile, because we're on a health kick around here but the kids can even make it. We did it quite often when they were growing up. This is an easy dish for them to each have a fun job… Silly boy!

- written by SWMBO who appears to be stalking me online, uh oh! Maybe I shouldn't have left this thread open tonight when trying to fry chicken.

I ended up mixing Greek yoghurt and milk (since I had no buttermilk) and salt, coating the chicken, rolling it in panko crumbs, and baking in the oven. I wasn't up to the work/mess of pan frying. It was not, of course, as good as Her Highness' fried chicken.

This post was edited by johnliu on Wed, Jan 8, 14 at 23:10

I so enjoyed reading this thread, especially when I saw some names of some folk we don't hear from anymore...then I looked at the date....two years ago!!!!

Think I better fry some chicken tomorrow...like Ruthanna I have never made it before . Wouldn't want to go out of this world never having fried chicken.

Soak in buttermilk and a couple dashes of hot sauce as someone said. True Southern Fried Chicken is soaked in Buttermilk at least where I come from.

I do like most everyone here. I soak it, then mix my flour mixture in a lunch size paper bag. I coat chicken and put it on a rack to dry out a little, when I am ready to fried I throw it in the bag one more time and fry in Crisco. So I get a double coating of flour mixture.

When I am feeling a little lazy I also throw some panko in the bag for added crunch.

Oh I wanted to add. I am from the South and married a man from the North. Him and his family had never had Southern Fried Chicken ever until I moved up here.

One day I was feeling a pang of homesickness and decided I wanted to make the whole Sunday Chicken spread.

I made them friend Chicken, Mashed Potatoes with milk gravy, Collard Greens, black eyed peas, Biscuts with butter and honey
and peach cobbler with homemade whipped cream.

His parents ask me to make that whole meal once a month for them diabetes and all.

Nobody loves fried chicken better than I do! But for most of my life I had to rely on others to get the good stuff. Just couldn't seem to get it right. Then, about 10 or so years ago I bought a book called "Cooking With the Chicken Man". The author's name is Leonard Thomas and he operated the drawbridges on the Gowanus Canal. He actually did a good deal of his cooking on the bridge and shared with commuters using the bridge. Too funny. I have Leonard to thank for the best fried chicken I've ever made or eaten. Like many of the above posters, a buttermilk soak is crucial. Here is my favorite recipe from his book.

SPICY BUTTERMILK FRIED CHICKEN
1 3-pound chicken, cut into serving pieces
1 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup all purpose flour
1/4 cup Old Bay Seasoning
1 teaspoon cayenne
2 cups vegetable shortening

Wash the chicken and pat it dry. In a bag or bowl, combine the chicken, buttermilk, salt, pepper,. Marinate in the refrigerator for at least 1 hour.

In a large paper or plastic bag, mix the onion powder, garlic powder, flour, Old Bay Seasoning, and cayenne. Put a few pieces of chicken in the bag and shake to coat. Repeat with the remaining chicken. Shake off any excess flour. Place the chicken on a baking rack until time to cook.

In a 12-inch skillet, heat 1/2 inch shortening to 350° F. Add the chicken, skin side down, and cover. After 5 minutes, uncover; the pan should remain uncovered for the remaining time. After 5 more minutes, turn all the pieces over. Continue cooking about 10 minutes, or until well browned and crisp and the juices run clear. Remove the chicken to paper towels. Let sit for 5 minutes and
serve.

Thank you, John, for your great sense of humor .. you made me laugh & cheer my day.

Thank you, Walnutcreek for the tips and Donna for a great recipe. I love ann_t pictures .. very inspirational. I agree with Ravencajun on soaking it in milk, then put cornstarch and cornmeal for extra-crunch. I posted some easy baked chicken with cornflakes in my Pinterest, see link below.

I make my Pinterest FAST to use by typing the recipe directly below the picture ... double-click to get inside my Fast dinner board. I put Arley's pan-fried chicken recipe in there, plus ann_t & Ravencajun's tips. The molasses chicken is my own invention (my picky kid loves that one).

Straw in Chicago (Strawberryhill)

Here is a link that might be useful: Strawberryhill's Pinterest of fast dinner

This post was edited by Strawberryhill on Thu, Jan 9, 14 at 11:49

I'd add just one thing...make sure your oil/lard or whatever you're using to fry the chicken in is good and HOT. If not then the chicken coating will get soggy and not fry properly. I test the temp. by dropping a tiny bit of flour in the hot oil to see if it will start to sizzle.

Hollysprings has it right on - Bacon grease. I use to think mom's was the best until I was visiting a friend who was frying chicken. It was getting time for me to go back home and start dinner, but she kept insisting that I try it. I wound up inhaling two pieces and still wanting more. She soaked it in buttermilk first, then shook it in a paper bag with flour and seasoned salt (I think it was Lowry's), then fried it in Crisco and bacon grease in a deep heavy pot instead of a skillet. I dearly love fried chicken but never make it, my system can't tolerate fried foods anymore, although I occasionally break down and have it at a restaurant (especially fried clams) and pay for it dearly.

Great thread!

"Heat up 8 cups of water, and then add 1/4 cup of salt. Either add ice cubes or chill water until cool. When water is cool, add chicken pieces and submerge. Keep covered in the refrigerator overnight or at least 8 hours during the day. "

Just curious, what is the benefit of soaking chicken pieces in cold water first?

That is "wet brining" (to soak in a brine, which is essentially salty water). A pretty standard step in poultry cooking (and pork). Increases moisture content and draws a little salt into the meat (less salt than you'd think).

Some commercial chickens are pre-brined (water injected). Some people prefer to dry brine (sprinkle a little salt on chicken, brush it off before battering). Some people don't do it at all. Duration of brining is controversial, some feel too long makes the meat mushy. You can add flavors to the brine as well.

I usually brine my chicken if I have time.

And I thought I was the only one.
Grew up in a family that never deep fried anything. Never made fried chicken. Never really fried anything. I can cook very elaborate dishes, but I cannot make fried chicken, which DH wants, to save my soul. I live in Texas. I try. Never knew about buttermilk and resting and self-rising flour (the horror!), but I shall try it all next time. If I can do a credible job of it, no telling what mountains I may climb this year. Right?
Meanwhile, I am drinking green smoothies for breakfast and eating micro portions for dinner.

I missed this the first time around. I just had to smile at the great title. Sounds like I would write.....my name is Debra and I can't make biscuits.... LOL.

Great tips posted here so I may just have to try it.

Agree with you, Debrak, Johnliu's thread has a great title. I should post a thread, "My name is Straw and I can't make stroganoff." =)!

This post was edited by Strawberryhill on Sat, Jan 11, 14 at 12:56

Just want to thank you folks. I combined all the above pointers and made great fried chicken tonight. Even I liked it! LOL! I may even post some photos, once I recuperate.

Congratulations, kitchendetective, on the great fried chicken. I'll watch for photos....(hint, hint).

I've been sitting here reading the "cast iron issue" of "Taste of the South". There's a recipe for fried chicken brined in sweet tea. I just might have to.....

Annie

LOL. I saw something online called Double-Crunch Chicken and it was boneless chicken breasts, floured, dipped in an egg wash, then in the flour. Fried in an inch of oil.

I made it for dinner, and it was good! Crispy, and taste just like fried chicken. No skin or bones, so not the "real" thing, but we loved it. I've never fried chicken before, so I think I'll try it again using bone-in and skin on and see how that goes.

Now if I can just get the smell of it out of the apartment.....

Apologies, in advance, for the off colors. The gravy was white, and the beans were green. LOL

And the first pieces coming off the assembly line:

Plated photo for DS2, who always frequently sends me (much better) photos of his plated meals.

And one more, the gravy:

OK, it's midnight and I want fried chicken.....

Annie

As far as I am concerned, no fried chicken recipe can compare to Kentucky Fried (original recipe.) I have tried for years to duplicate it ---- can't happen.

Ryse, I spent my highschool years working after school in a chicken joint called Mr. T's. My cousin Becky worked t KFC. As a result I can't stand KFC, Popeye's, Famous Recipe, anything like that, LOL, I think it was just grease overload or something. (grin)

At any rate, KFC and the others use pressure fryers to cook the chicken. It cannot be replicated at home.

Annie

What are pressure fryers, exactly? There is an air fryer at Williams Somoma, but I don't understand that either. The thought of a pressure fryer sounds scary.

A pressure fryer is exactly what it sounds like. It's a pressure canner that works with hot fat to fry under pressure.

I've never seen one for sale for home use, but commercial kitchens use them for various things. We used it to fry chicken, to fry "T-taters", chunks of potato run through the breading machine with the chicken, then fried.

Ours looked like this one on the left...

Annie

Here is a link that might be useful: Pressure Fryers

Annie, we used to go to Port Huron to Chicken in the Rough for lunch! It was the best Haven't gone in years though. We'd spend the day shopping of course.

Jasdip, Chicken in the Rough is still there and apparently going strong, 5 out of 6 UrbanSpoon reviews say it's the best ever, one wasn't impressed.

You ought to go again, and maybe we could have a forum lunch!

Annie

Wow, Port Huron. What a blast from the past. Haven't thought of that name since I was a tot!

Hrmm Pressure Fryer sounds like something I bet Dcarch could make.

"-----Hrmm Pressure Fryer sounds like something I bet Dcarch could make.--"

As a matter of fact I had converted a regular pressure cooker into a pressure fryer. But i will not give that much details because it can be very dangerous if you don't have the required understanding of what can happen.

First you need to modify the pressure "giggler" to allow for lower pressure built up. Then all gasket material will need to be of material which can withstand around 400F. I even changed the handles to all metal.

An oil fire is a very dangerous fire, the cooking should be done outdoors.

I am happy with the end results of regular frying, it is not worth the trouble to pressure fry.

dcarch