I like them in the Frying Pan, in Oil.
Either way, I place them on paper towels and Pat.
Try to absorb as much of the Oil, as i can.

This is what I make most of the time. Chicken Fingers.
Dipped in Flour first and shaken.
Then into the beaten Egg and into the Bread Crumb mix.
Lay gentle into the Frying Pan. Cook til Darker Golden
color.

Bread Crumb Mix:

I cup of Italian Bread Crumbs
Garlic powder, Onion powder,Parsley Flakes, Black pepper,
a pinch of Oregano and a couple Tablespoons of Parmesan.
Plus I tablespoon of Flour.
Sometimes I add some Rice Crispies.

LOU

{{gwi:1507165}}

How yummy looking, do you think bigger pieces of chicken would do as well in a frying pan? You know all those nooks and crannys?

Sometimes Better !!!!!!!!!!
Lou

Pan fried- in about an inch or so of oil- allows for moisture evaporation from the top of the chicken pieces and a crispy skin. I much prefer a pan fried, or what I use, an electric skillet, for fried chicken,

FWIW, Alton gave an explanation as to why he likes to do it with fat (he recommends shortening) half-way up the chicken and then flip. I wish I could remember the rationale but I don't. But it didn't make sense to me, because in the next breath he talked about how the moisture boiling out of the meat is what keeps the oil from penetrating, hence the heat needs to be high enough so the meat boils and the oil doesn't absorb. Well if that's the case, then what's the sense of letting all that moisture out on the upper half (as bumblebeez notes) before you're even frying that half?

Maybe there's a logical explanation, and maybe I'm just bitter because I've tried Alton's fried chicken several times and it never worked out!

From an economy stand point, an inch or so of oil in a fry pan wastes far less oil. Frying chicken in a big pot of oil adds (in my opinion) an unnecessary expense in that you can use a whole bottle of oil, and filter though you might, unless you're going to deep fry something else very soon, you might just as well throw it out.

I only use about 1/8 inch of oil and no problems .
The Cutlets are always Moist and well cooked.

I don't listen to all the Big Chefs anymore.
In Fact I don't watch them on TV.

Just wing it and do my own thing. Always Good.
Lou

If you deep fry the chicken, you have to finish in the oven or the outside gets too brown before the inside is done. If you pan fry it in an inch ro less of oil, it takes longer and the chicken spends longer in the pan before getting all browned.
Make sense?
Linda C

The method I have always known was to pan fry in one-inch or less oil (in a cast iron skillet - natch!) Brown both sides well, then cover with a lid and cook until done (i.e. stuck with a fork or knife and no pink juices), take lid off, raise the heat and crisp up both sides, drain on paper towels or brown paper, serve warm. Yum!

(we call this Southern fried chicken, doncha know) ;o)

Teresa:
Your just kidding, donchaknow. You don't do that !
What do we call it, doin it that away up North ?

Why does everyone use so much oil ?
Lou

We love KFC fried chicken strips, then found out that they are from Pilgrim's Pride. Now we buy their breaded strips in the store and fry in a deep fryer for 7 minutes. Save the oil by pouring in a Miracle Whip jar and refrigerate. For a dozen strips it uses about a quarter cup of oil.

"Why does everyone use so much oil ?"

Because we're talking about southern fried chicken, as in whole bone-in pieces, not cutlets.

Linda C - yes that makes sense, but I wonder if that's what they had to do in eggcream's class. Eggcream?

LindaC seems to have identified the process we used...quick fry, Oven finishing. In addition the chicken was brined in buttermilk mixture beforehand. Thanks all.

Food. : Now I know !!! I had to go back and read Eggcream's first message again.
She didn't specify Southern Fried Chicken ?
Just Fried Chicken. I should have known that.

How thick are the Pieces ?

Teresa:
The Cast Iron Skillet is starting to feel heavier.
I didn't think they gained weight too, as they got older.

Do you put all the things in the Bread Crumbs, the same as I do ??????
Lou

PS: Do you know of the " Antique Barn " in your area.

We coat our chicken when frying with flour, salt and pepper - usually shaking it up in a paper bag. No bread crumbs, oregano, garlic, Parmesan cheese or that other stuff, thank you.

I have done oven baked chicken with crushed rice krispies that is very tasty!
Teresa

Teresa nc my Great Grandmother, Grandmother, Mother and I all cook our fried chicken just as you described. Love it!

I use my electric skillet. Put chix in a bag with flour , s&p. Give it a good shake and fry in crisco with some bacon grease added. I only turn once. The crumbs in the pan make wonderful chix gravy.

OMGosh, flowergirl, you had to go and mention the gravy!!!

Did you ever try it Breaded ? wit all the Spices ?

I try all kinds of foods. Maybe not all kinds !!!

Teresa-nc

Mistake,That was the " Antique Dish Barn " I asked about.
In NC , Thought maybe you have heard of it.
Lou

I learend to fry chicken much like Teresa mentioned...thanks Grandma and Mom! Yes, that chicken gravy is sooooo flippin good!! Grandma's chickens were still running around the yard/coop a few hours before dinner...I know for sure that was her secret.

David

As a matter of fact Lou I have tried chicken with lots of breading and spices and I still like it the best as the way my family for generations has cooked it - as far as Southern Fried Chicken is concerned which is what I was speaking of.

I try all kinds of food too!:)

Heh, yup, Southern fried chicken is with flour. Skip those crumbs. I don't mind crumbs on lots of stuff and like it on the chicken strips or on pounded chicken, but... regular fried chicken is not the same, to Me, unless is straight flour with plenty of salt. I do put some garlic powder in the flour. Also flavor the egg wash with salt and garlic powder. Gotta stick your finger and taste that flour to make sure it tastes good. Sometimes I'll add a little bit of cayenne too.

I too put about an inch of oil in the pan to heat. That way when you put the pieces in it comes halfway up the pieces. Sometimes I'll use a bit less oil, but find it cooks faster and absorbs less oil when you use more oil. Smiles.

Wow so many responses. Yes SOUTHERN fried chicken, whole parts, not cutlets or strips. Oven to finish cooking.

There is something about just flour, salt and pepper that makes a delicious piece of fried chicken. That will always be Southern Fried chicken to me.
Those are some of my fond memories growing up- washing the chicken, shaking the parts in the brown paper bag and hovering over the electric skillet while the chicken cooked. It took about 20 minutes. We always had Crisco brand vegetable oil and we had fried chicken once a week for twenty years until Mom decided fried chicken was unhealthy!
And we never once had the red bucket. I knew enough not to mention that I really liked it, though.

Now that the thread is almost gone . I have to admit,
I've cooked Chicken Southern Fried many times.

Even Marinated it overnight in Italian Dressing first, pat it dry , flour and fry.

Cooked Chicken every which way," Doncha know, Teresa " LOL

Even made a Chicken Standing Leg Roast,stuffed ,Remember ?????

Just couldn't get you're Chicken feathers ruffled.
I'll try harder next time.

Nothing like tradition !!!

But I still didn't get an answer to
" what is it called if, a Yankee cooks it Southern Fried "
Lou

Reviving due to faulty online recipes. Theresa has it right. I had a craving for the pickle juice marinated fried chicken and used an on line recipe. No no one said to cook with lid on for a while, which is why I now have undone chicken and have to recook again tomorrow. I'll probably just bake it, but next time I'll know better. I remember my Northern PA-raised mother always used a lid at some point; now I think I get it. She told me it was like a science. Hers was even crispy when cold, just flour, salt and pepper to coat. Lid off, both sides, lid on for who knows how long?, lid off, turn and brown both sides again.