Posted on 05/15/2013 11:41:44 AM PDT by nickcarraway
Love this thread
I have 30 young fryers four weeks from this fate.
Hope I can get to fry with you one day.
During the debate in NYC to change the law to allow both sexes to go bare to the waist, a female demonstrator (topless & NOT guilty!) when asked if she felt `liberated’ replied, “It’s not fair, there are certain things a woman just can’t do when like this. Frying bacon or chicken, for instance.”
(Note: most women cannot say the word `nekkid’ when it personally applies. “Like this” is substituted.)
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Frying chicken isn’t that hard, if you know what you are doing.
I’ve been frying chicken for dinners for 45+ years.
Being Southern helps, of course.
I think I'll take your word for it. I'm almost more afraid of the microwave than anything in the kitchen - I cup my hands in front of ... uh hem hem, my waist, when I walk past a microwave in operation. Hey, better safe than sorry!
Agreed with everything you said except for this. While brining is good, I really prefer an overnight bath in buttermilk! And I also put a bit of seasoning (salt and pepper) in the flour.
Mark
“And fry it in lard.”
You can fry rocks in lard and they will taste better! mmmmmm, fried rocks.
I still keep a jar of bacon grease handy. It’s my secret ingredent for a number of dishes.
As God as my witness, I thought chickens could fry.
We just got a great deep fryer (waring). I’ve made delightful chicken fingers for the kids in it but never yet real chicken pieces (the fingers are boneless breast genders).
I’d like to try. Any tips for deep frying bone in chicken?
My grandmother was the best cook I’ve ever known.
One day when she and her sisters were young girls their parents left the farm to go to town.
As soon as they were out of sight, the girls got one of their mother’s hens to fry.
They took the hen into the screened porch and started to wring its neck, slinging the hen by its head in a vertical, circular pattern.
Suddenly an egg hit the ceiling.
The girls were so startled that they let the hen go, and it ran off, perfectly fine.
:-)
Keep it simple. Dust with seasoned flour (salt & pepper), no egg wash crap, iron skillet, 1 inch Crisco 350 degrees, 8 minutes each side till golden brown. Drain excess oil & add flour to the pan bits, make roux, add milk for the cream gravy.
Pretty simple actually. does take practice. Not all that hard though.
Like your style. I do let my cut up chicken sit in buttermilk overnight, but that’s about as fancy as I get.
bump
That’s how my mom, aunt’s & old folk relatives did it. Most of the time at the farmhouse in an electric stand alone frying thingy. Mom said the key to good fried chicken was a small fryer, cut it up yourself, 2-2.5 lbs,not the giant hormone gorged freaks we get nowadays. Yard birds are the best.
Can I ask what does the buttermilk do?
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