Tell me about the best fried chicken you have ever had

I have a great aunt from Oklahoma. She has always been as skinny as a rail. Anyway, she washes her chicken, soaks it in egg and buttermilk for a couple of hours, rolls it in cornflakes, and fries it in bacon fat.

Delicious, but not a recipe I'm in a hurry to duplicate.

..so much Fried Chicken that I couldn't get up off the floor and was only TRYING to get up off the floor so I could get some more chicken! :)

hee hee

leave the buttermilk on thick, dunk in chip/flour mixture once, put on paper towel for a few, then dredge in chips/flour again, sprinkle generously with pepper, and fry in deep sided pan, in about 1.5 to 2 inches of melted bacon fat/lard mixture...

We had that over the weekend...

heaven on earth.


Now, where did my artery de-clogger get to?

:rofl:

we had sat next to each other on the plane and he mentioned he didn't have money for a cab. Gave him a ride to East Austin - his family made me eat dinner with them - the best fried chicken to this day I have EVER had. *SLOBBER*

and msg.

I ever had was made by Jaime Gallagher's mother. He invited me home to dinner a few times....drooool. I don't know what her recipe was, but it was soooo good. I have never made it, but I may try the recipe you are listing. However, I would use boneless chicken.

as long as your boneless chicken has a thick layer of skin, YAY

boneless and skinless...WON'T WORK


I am STILL looking for my artery de-clogger

wine... then, a black woman takes over my body and that chicken comes out PERFECT.

Dipped in milk, dipped in seasoned flour, dipped in milk again, floured again and fried at just the right temp.

I can only get it right when I'm shitfaced.

Go figure.

it ain't fried chicken.

Fayetteville, Arkansas (Also one in Springdale and Bentonville, but we don't care about those)
http://www.aqchicken.com

The Pan-Fried Chicken is seccond to none. Not to mention the blackberry cobbler for dessert.

didn't you? :)

Now I feel that I must go to Arkansas. That looks so good.

:woohoo: :applause: :woohoo:

I need to try it.

:9

with someone playing honky-tonk and gospel on the piano. The doors don't shut right, the floors aren't even...

But the drinks aren't watered down, and the chicken will make you wish you were going to live just a little longer. It's so good, you pray for the good chicken's soul.

Try the catfish, too. Now, I'm hungry. :9

or the best gravy I've ever had. I could eat that gravy with nothing but a spoon.

You might die just parking the car and you'll definitely have to wait at least an hour for the table, but it'll be worth it all and then some.

Soaked in Buttermilk for 6 hours, dipped in seasoned Flour, then beaten egg, then again in the seasoned flour.

Has a crust that ... omigod. THAT's what I should have used the leftover buttermilk from St. Patrick's Day to cook!

:banghead:

btw?

Or Irish Soda Bread Scones. Or both.

:)

thanks. I thought maybe it was a hangover cure! ;-)

Eeeeuuuuuuuuuuuuwwww....I wouldn't even drink buttermilk stone cold sober!

I remember a Shelley Berman routine on it:

"I discovered this afternoon — why — I don't like — buttermilk....I've seen people drinking buttermilk in a way that makes me feel that I, I just shouldn't be watching....Anyway, I was telling you about buttermilk, why I don't like it; I found out today and I'm going to tell it to you. It is not — the buttermilk — that bothers me. It's the way the glass looks when you're through drinking it that makes me sick. That ugly white map inside of that glass — two more seconds and I'll throw up, I know it."

I must admit this prejudiced me against the fluid for life.

She soaked her chicken in some buttermilk, rolled in a a mixture of flour, salt, and pepper, then fried it in an electric skillet or cast iron pan with Crisco. Then, she'd use the leftover fat to make cream gravy to go over the rice or mashed potatoes and biscuits. God, this is making me hungry.

Whatever happened to Broasted Chicken...Fried is pretty much it for fast-food these days. Mmmmm, Broasted!

The "best" fried chicken, I make myself. My secret ingredient is lard, laced with bacon grease. But wait, there's more.

I am reading a book Fried Chicken, an American Story by John T. Edge. I got it at my public library. It is one man's study of fried chicken across the United States with 15 regional fried chicken recipes. They all look delicious. I'm going to try the one called 'Onion Fried Shore Chicken', where onion slices, unfloured, are cooked with the chicken. The description he gave of it was fantastic.

Anyway, it is a great read, and I intend to Xerox the recipes and try them all.:P :9 :9 :P :9 :evilgrin:

She has a simple recipe, just wash the chicken in water and roll it in flour. Fry it in oil and salt and pepper in the pan. She still makes it good!

It was boneless, skinless breasts.

I added McCormick's Montreal Chicken seasoning to the flour


Along with a little Lawry's Seasoned Salt. Then fried it in olive oil.

Is to put a couple drops of yellow food coloring in the oil before you start and it gives the chicken a great golden color. It works!

the key to properly fried chicken is to get a "scald" on it. (anything fried demands a good scald)
Means you have the oil at the right temp so it seals the crust/flavor/juices when you place the chicken in the skillet. A good scald will cause the crust/skin to crackle when you bite into it.

Oil that's not not hot enough will cause the batter to flake off during the cooking process..and oil that's too hot will burn the crust in places without cooking the meat properly..and the wrong cooking pan never produces decent fried chicken.

It must be a pan able to sustain high heat for a period of time without causing the oil to break down and burn before cooking time is finished. Some pans burn faster than others....no matter if you use the same cooking temp. for both.

Allow your chicken parts to get to room temp. Cold chicken will not take batter as well.

Buttermilk/egg wash with garlic powder.
Flour with salt, pepper, and paprika
caste iron skillet w/ oil...don't be shy with the oil..it's fried chicken after all.

I dip my chicken in the wash, shake to rid excess
roll in flour mix, one side then the other
lightly shake

You can fry at this point (if your oil is ready..and it should be ready by the time the first piece of chicken is battered) OR

once more in the wash and once more in the flour mix, then fry
Double-dipping puts a thick crust on the chicken and it is crackling good.

a little tip: once your last pieces are in the pan and they've cooked to almost done..you can turn the heat off and once the frying noise stops..the chicken is ready. This way you can divert your attention to your cream gravy without burning your chicken. Don't forget the homemade biscuits! (what's the point of friend chicken if you use store bought biscuits?)

I also make incredible country-fried steak. We don't say "chicken-fried" where I'm from...as it's (country) fried chicken..it's also country fried steak.(course, we just call it fried cube steak - since that's what it is...unless it's "swiss" steak), and fried pork chops.

greasy doorknobs.

Best anywhere, or at least tied for best. Roadfood.com gave it 10/10 or whatever a couple of years ago, but damn it, I can't find it on their site now. You'll have to trust me. If you're ever here, go to the corner of 14 St and Kensington Rd. NW. You'll be glad you did. Good ol' deep-fried chicken, fresh-cut fries, and corn fritters. Get the five-piece for $8.50, it's more than enough for two.