Perfect Fried Chicken
mst___
13 years ago
Featured Answer
Sort by:Oldest
Comments (18)
sushipup1
13 years agomurphy_zone7
13 years agoRelated Discussions
off topic fried chicken
Comments (11)Ilene, I made fried chicken on Thursday night for my family using a firehouse recipe in the latest edition of Paula Deen's cooking magazine, and it was good, but still not as good as my mom's or grandmother's fried chicken that I remember eating in my younger days. It was very, very crispy and crunchy but the crust was not quite flavorful enough. I told my family then that I think it is probably the vegetable oil that I use, and that I wish I had enough bacon grease/lard to fry the chicken the way my mom did. Gravy! Yum! Every time I read this post, I want to eat some fried chicken, so I have been wanting fried chicken every day. lol Plaid, Here's the recipe I have for skinless fried chicken. It is good and has a crispy crust. It is from Fannie Flagg's Original Whistlestop Cafe Cookbook, which came out shortly after the movie version of her book FRIED GREEN TOMATOES AT THE WHISTLESTOP CAFE came out. It is one of my favorite collections of southern recipes, so if you need a good recipe for any old southern favorites (like Roast Possum or Tomato Aspic or Cone Pone or Cracklin' Corn Bread, etc.), let me know. I have lots of old southern recipes that no one makes much any more! Dawn SKINLESS FRIED CHICKEN 8 chicken breast halves salt ice water 2 cups buttermilk 2 to 3 cups SELF-RISING (not all-purpose) flour vegetable oil (or, if you have it, and you are not concerned about choleterol or fat, use a combination of lard and bacon grease!) Remove the skin from the chicken breasts halves. Place them in a large container with a cover. Pour salted ice water (using about 2 teaspoons of salt per quart of water). Cover and refrigerate overnight. Up to two hours before cooking, drain the chicken and pat it dry. Place in a large bowl. Pour buttermilk over the chicken and refrigerate until time to fry. Drain the chicken. Dredge the breasts in the flour, packing flour in to the crevices and coating it well. Deep-fry in hot oil for 10 minutes OR until well-cooked. Drain in a single layer in a large, shallow baking pans. Yield: 8 servings. (If you want a more flavorful crust, add some of your favorite seasonings like salt, pepper, seasoned salt, etc. to the flour.)...See MoreChicken Fried Steak...results are in
Comments (7)I used cube steaks. I seasoned them well with salt, pepper, Mrs. Dash Original and onion powder and refrigerated them overnight. I seasoned the buttermilk with some tobasco sauce. The flour was seasoned with some seasoned salt, pepper, Mrs. Dash Original and Mrs. Dash Garlic and Herb. Everyone loved them. However, this is not my favorite meal. I don't care for my meat well done...I would rather it be medium rare. This is not a meal that I will fix often....See MoreChicken Fried vs. Country Fried Steak
Comments (23)Same thing and recipes will vary. There's going to be purists on anything who say it ain't _____ if it ain't _____... but what's called a garage sale is no different than a tag sale and a sub or a grinder and the endless arguments over chili. But then, some people take coleslaw dressing and call it BBQ sauce, or call chicken stew "white chili" or call hamburger a "steak"! And for that matter, many people/places make it with hamburger. Things change and evolve. Shepherd's pie being made with turkey? Or better yet, with vegetable granules called meat? Years ago I tried chicken/country fried steak with beef gravy and really liked it. Many places have a far tastier beef gravy than they do the white/milk/cream/country, etc gravy and when my cousin tried to straighten me out on it, I pointed out it's CALLED chicken fried steak WITH white/milk/cream/country, etc gravy so get off'n yer high horse! He conceded and even tried it and most often after, ordered it with beef gravy....See MoreSoaking Chicken
Comments (14)I've heard of folks soaking it 5 days to get the acidic flavoring (the sour and tang) buttermilk has. I know many people who have soaked it for 2 or 3 days. If you're making your own buttermilk it's only a tablespoon of either vinegar or lemon juice to a cup of milk. I always use a whole lemon to 2 cups of half and half. That's not going to break the meat down like soaking it in a bottle of vinegar. The trick to great fried chicken is using flour/corn starch mixture (which creates the crispy) along with allowing it to rest for at least a half hour after coating the chicken and before frying it. That allows for the breading to set and adhere well to the chicken so when you fry it the coating stays on the chicken and doesn't fall off in the fryer. I also use a combination of lard and crisco and it is very important to maintain the oil temperature! I know some recommend 350F but I like 375F better and I generally heat it to 400F to start and then add the chicken and not overload the fry pan so the oil cools to much!! A thermometer is a MUST for perfect fried chicken!!I cut up my chicken, soak it in buttermilk several hours minimum, then dredge it in the flour/corn starch mixture, into an egg wash, then into my coating, finally onto a baking rack to rest for a half hour or so and then on into the frying pan approximatley 12-15 minutes on the first side and 8-10 minutes on the second side. You know when it's done because your thermometer should read 165F!!...See MoreBumblebeez SC Zone 7
13 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years agolindac
13 years agoangelaid
13 years agoJohn Liu
13 years agoLars/J. Robert Scott
7 years agosushipup1
7 years agoangelaid_gw
7 years agodonna_loomis
7 years agoLars/J. Robert Scott
7 years agolast modified: 7 years agosushipup1
7 years agoAprile
7 years agorob333 (zone 7b)
7 years agolast modified: 7 years agoLars/J. Robert Scott
7 years agoflowergirl70ks
7 years ago
Related Stories
SHOP HOUZZHouzz Products: Throw a Perfect Potluck
Host a fuss-free feast with serveware, chafing dishes, ecofriendly disposable plates and more from the Houzz Products section
Full StoryOUTBUILDINGSQuirky Meets Practical in a Dallas Chicken Coop
These hens have a stylish backyard coop built from recycled materials
Full StoryGARDENING AND LANDSCAPINGChicken Coops That Rule the Roost
These 8 chicken coops designed by Houzz users will have you clucking in admiration — and maybe even planning a henhouse of your own
Full StoryKITCHEN DESIGN7 Steps to Pantry Perfection
Learn from one homeowner’s plan to reorganize her pantry for real life
Full StoryBEDROOMS13 Simple Steps to a Perfectly Made Bed
Drift off to dreamland in a delightfully soothing, artfully dressed bed worthy of a posh hotel
Full StoryFARM YOUR YARDHouzz Call: Show Us Your One-of-a-Kind Chicken Coops
Do you have a fun or stylish backyard shelter for your feathered friends? Post your pictures and stories in the Comments!
Full StoryWEDDINGSHow One Couple Got a Perfectly Intimate Backyard Wedding
Vintage pieces, natural materials and close family and friends are an ideal combination for a Pittsburgh couple
Full StoryLIFE8 Home Projects Perfect for Holiday Downtime
Start the new year on the right foot by using some free time now to organize, store and clean
Full StoryPerfectly Imperfect: Weathered Details for Your Home
Scratches, dents, rust and peeling paint add unique appeal
Full Story
pkramer60