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Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

Anyone got a good fried chicken recipe?
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Clover Honey    Posted 07-19-2001 at 10:34:35       [Reply]  [Send Email]
All that talk about favorite country foods made me hungry! I'm wondering if anyone can send me a recipe for foolproof CRISPY fried chicken in my personal e-mail (don't want to hog up the board). I'm usually pretty useful in the kitchen, but I admit I've never been able to perfect fried chicken. My mama just never made it - she roasted our chickens whole - so I never learned how. Please help!
Thanks,
CH


Jtid    Posted 10-07-2002 at 10:11:07       [Reply]  [Send Email]
Pull all the skin off that chicken. Dip the meat in a flower salt and pepper mixture, then dip it in a buttermilk-egg mixture, then dip it back in the flower. Put it all in hot grease in a Dutch oven. Put the lid on it, and let it cook for a while.


bubbles the magic chimp    Posted 01-20-2002 at 14:49:31       [Reply]  [Send Email]
rekken you best simma tha bird fo an hou o two...
drudge in seasoned flou an fry in verra hot fat...
mmmm mmmm!
dis also worka well wid de chick gizzards!
jus like my grandmammy wo do


IHank    Posted 07-20-2001 at 08:06:36       [Reply]  [Send Email]
Clover Honey- Thanks for stirring up this thread! Tonite I'm gonna cook up some "chicken hind quarters" (leg, thigh, and chunk of the back).

Soaking, skinning, then rinsing in cold water are part of my procedure. Karen has a big expansion on how I've been doing it, so I'll try some of the flavorings she mentions. Dream Weaver's mayo is a new idea to me and I'll use that trick as the initial coating.

What's worked for me many times is put the pieces on aluminum foil on a cookie sheet, in a 350 degree oven for an hour. To get it a bit more crusty I run the temp up to 375 and back the time down to 45 to 50 minutes.

Everybody else in my family can pan fry chicken with good results, except me! All my efforts at pan frying chicken result in a nice brown and crispy crust, but under cooked in the middle. BBQ efforts were horrible disasters...

Come on folks! Please share your wisdoms. IHank



Clover Honey    Posted 07-21-2001 at 10:11:00       [Reply]  [No Email]
Hank - that's been exactly my experience when pan-frying chicken...golden and crispy on the outside, raw inside - YUCK! But with all these nice folks sharin' their recipes, I aim to be fryin' up birds with the best of 'em soon!
CH


IHank    Posted 07-21-2001 at 10:31:16       [Reply]  [Send Email]
Clover Honey- Go for it! Then, when your bag of chicken frying tricks is loaded up please share 'em with the rest of us.

I sense there is a big difference, between people that just got the knack, and the rest of us that are still trying to get it. When you do I'm betting you'll be able to explain it to the rest of us. Grins, IHank


Dan G/Soganofla    Posted 07-20-2001 at 10:16:56       [Reply]  [Send Email]
Here y'go, IHank...My famous grilled chicken recipe.
First, get some concrete blocks, and a couple of old oven racks or sumpthin ta use for a grill. Stack the blocks 3-high, fir enuff apart to accomodate yer grill. Light off a good wood fire in there, and let her burn down to a good bed of coals.
While that wuz happnin, you shoulda been meltin a couple sticks of butter or margarine, and mixin' it half & half with lime juice. Salt & pepper yer chikken, dunk it in the butter & lime and lay it on th grill. Turn it an baste it every few minutes with the butter/lime, till it's done. Usually takes me about a six/pack.
If that don't make yer tongue slap yer eyebrows, there just ain't no hope fir ya.


Clover Honey - wow: thanks everyone for the recipes!    Posted 07-20-2001 at 07:37:22       [Reply]  [No Email]
I printed out every one, and I'm going to experiment with them all...won't that be fun! I'm sure hubby won't mind being my taste-tester. Thanks again everyone, and glad you all shared on the board so we all can benefit.
CH


Mudcat49    Posted 07-19-2001 at 21:11:47       [Reply]  [No Email]
well I start with some eggs and canned milk, beat the eggs up add the canned milk dip the chicken in that mixture, then roll in seasoned flour, I use Everglades Seasoning. Get my peanut oil real hot in a cast iron deep frying pan. (about 350) deep Fry till done.


Karen    Posted 07-19-2001 at 15:33:16       [Reply]  [Send Email]
Well I emailed her my recipes, but since we are all posting it after all, I will give you mine in case anyone else might be interested.

Here's how I do mine and it comes out perfect and crispy and melts in your mouth everytime!

First I soak my chicken overnight in cold water in the frig. This draws out the blood and makes for a taster bird. In the morning I drain off the water and pat the chicken dry. Then I cover it with buttermilk and let it sit in the frig until your ready to fry it. The buttermilk adds a wonderful flavor and also tenderizes the chicken.

I take the pieces from the buttermilk right into the flour mixture (recipe to follow) and fry it in a skillet filled half way up the sides with crisco. Lard or other vegetable shortening works fine also, but something about the crisco that adds a nicer flavor and not so greasy (I saw the post that uses peanut oil and I'll bet that would also work great. I will give it a try next time!) I brown both sides until golden brown and then put it on a cookie sheet and into a 375 degree oven until cooked all the way through. This is so easy since you don't have to stand over a skillet and fry, fry, fry and it comes out perfectly crispy every time.

Here the seasoned flour recipe. I don't have exact measurements because it depends on how much chicken your using and how much you like of one ingrediant over another. If there is a spice you don't like leave it out or add to it etc.:
Flour
Salt
Pepper (I also tend to go heavy on the pepper)
Garlic Powder
Cinnamon (just a couple dashes)
Thyme
Parsley
Poultry Seasoning

I guarantee the best chicken you ever ate! Sounds like a lot to go through, but when you do it you will be surprised that it really is not and it is VERY easy!


Clover Honey    Posted 07-20-2001 at 07:35:04       [Reply]  [No Email]
Karen - I got your e-mail recipe...thank you so much, and thanks for posting it to share with all the other folks. Glad everyone doesn't think I'm hoggin' the board!
CH


IHank    Posted 07-19-2001 at 13:42:15       [Reply]  [Send Email]
Clover Honey- Please don't be secreting good recipies in private e-mail here!

The roasting and baking type cooking is almost idiot proof. I'm a living example of how a dummie can seem to be a good cook to friends and neighbors, by doing it that way.

The real expertise is with those that know how to do it with a cast iron skillet. So, do what you can to get 'em to talk.

My 83 going on 18 girlfriend surprised me a while back, with an invite down to lunch. She'd pan fried a package of small pork chops I gave her earlier. Oh my, they were wonderful! I asked her how she did it.

The reply was to beat up an egg, dip the meat in the egg, coat the egg dipped meat with crushed soda crackers, and just fry 'em up. Yes, there's a whole bunch of "how to", about the fire, the grease in the pan, and ??? not told.

So, I gave her another package of pork chops and am hoping for another chance to gather some of her 70 years of farm cooking wisdoms. I'll let you know when I know. IHank


Dan G/Soganofla    Posted 07-19-2001 at 13:33:43       [Reply]  [Send Email]
What better to hog up the board with than fried chicken recipes??
I tend to do things the easy/quick way. I rinse the pieces, and sprinkle with salt & lemon pepper, dredge them in flour and drop'em in the fat. I think the secret is in the oil. Peanut oil is best, and it needs to be hot & deep. Old timer's trick is to drop in a kitchen match. If it lights up, you're ready to fry.
I'll have to try DW's mayonnaise trick, but a quick alternative is to rub it down with EYE-talion salad dressing. Gives it a tangy flavor.
Use a meat thermometer to check for 170 degrees in the center, so you get it done without overcooking.
OK, everybody else. Give it your best shot.


Ole Cuss    Posted 07-19-2001 at 13:01:19       [Reply]  [No Email]

Dreamweaver's recipe looks good, worth trying. Mine is real basic: drench the pieces in buttermilk, let excess fluid drip off, then dredge well in a mixture of flour, salt, pepper, and just a touch of baking powder. (Experiment to find the mixture of seasonings you like. I go a little heavy on the black pepper). When I cook it, I take care to be patient and not get the fire too high, and don't crowd the pieces in the skillet. Of course, only a heavy black iron skillet will do. My mother used to coat chicken with crushed potato chips or crushed cornflakes similar to DW's recipe, and that was also special.


Dreamweaver    Posted 07-19-2001 at 11:10:27       [Reply]  [No Email]
CH - I can't access your e-mail addy, but will tell you how I make mine. I take 1 cup of mayonase or salad dressing and rinse the chicken thoroughly, then coat with the mixture, salt and pepper. Then I bread it in crushed corn flakes. I guarantee this will produce the juiciest mouth-watering, crispiest chicken you ever did eat. Don't let the mayo throw you. It just locks in the juice.


bill b va    Posted 07-19-2001 at 18:58:39       [Reply]  [Send Email]

i would say start with range raised chicken which is as scarce as chicken teeth . bill b va


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