My Name Is John And I Cannot Fry Chicken

johnliu_gwJanuary 4, 2012

Well that was humbling.

Last night I made some sort of chicken morgh, you know with the whole cloves, crushed cardamom seeds, onions, yoghurt, and etc. The kids tolerated it. Tonight they asked for "normal food". Normal food? What have I been feeding you, abnormal food? I search the world, bring interesting and enlightening food to your ungrateful little maws and this is the thanks I get?! Well g--d--- I'll make you normal food, I'll make you fried chicken, and when your arteries seize up you can be sorry -

So I deboned some chicken legs and thighs, prepared an egg wash, doctored up a bowl of normal white flour with normal stuff like garlic powder and Mrs. Dash and oregano and, well, um. Er. Ick.

The truth is, I'm not very good at good ole battered fried chicken.

I can pan-fry a skinless thigh to crispy golden brown and healthy-licious. I can stir fry it into clever unpronounceable Asiatic dishes. I can braise it in butter and wine just like the socialist Frenchies. But I can't make an American-as-Southern Comfort-and-Smith & Wesson sort of Colonel-style fried chicken.

Dinner was edible, and the kids liked it, because - oh the poor dears, Daddy's feeble effort is all they've ever known, and they think its real, sob, fried, sob, chicken [face in hands].

So, please help me. What is the secret to golden brown, crunchy crust, moist on the inside, salty, meaty, fried chicken?

Thank you for reporting this comment. Undo

Why the heck did you debone it in the first place? Egg wash? What did you think you were doing?

Take real chicken pieces, shake in a paper bag filled with dry stuff and pan fry it. Batter is for KFC.

    Bookmark   January 4, 2012 at 12:42AM
Thank you for reporting this comment. Undo

Oh, the kids don't like bones in their chicken or in any other meat. Icky. They'd rather their poultry be boneless, like feathered worms.

I did egg wash, flour-breading, then deep fried.

    Bookmark   January 4, 2012 at 1:10AM
Thank you for reporting this comment. Undo

Sorry, but really good fried chicken must be on the bone, skin on, fried in an inch of oil and finished off in the oven to get that crunchy exterior and juicy, deep flavored interior.

Make them Dad's chicken nuggets and they will crown you "King for a Day!"


Here is a link that might be useful: My recipe originally from my college roommate, Ruth

    Bookmark   January 4, 2012 at 6:54AM
Thank you for reporting this comment. Undo

I agree with Teresa. Between the egg wash and the crumbs, you made a variation on schnitzle, but not fried chicken. Bones, skin and a really crunchy coating from double dipping in seasoned flour is necessary for "fried" chicken.

That said, I make something very similar to the link above, I take strips of boneless skinless chicken breasts and cut them into 4 long strips. Put a couple of cups of Rice Krispies in a bowl, drizzle on a little olive oil and shake in some seasoning (seasoned salt, bbq rub, Montreal chicken seasoning, salt & pepper, whatever). Roll the strips in Rice Krispies mix, put on a baking sheet and bake in a 400 oven for about 20 - 25 min.

Good luck with whatever you decide to do.


    Bookmark   January 4, 2012 at 7:17AM
Thank you for reporting this comment. Undo

hi john, us southerners do fry chicken bone on...soak your chicken in buttermilk, dredge in self rising flour(not all purpose) put in hot oil and fry til it turns that beautiful this point it may not be cooked enough..put pieces in oven at 200 on paper towels or a rack until the thermometer says "DONE"...DOUBLE UP ON YOUR CHOLESTEROL meds, open the windows, wipe down the walls around your stove and your done!!!!bz

    Bookmark   January 4, 2012 at 7:43AM
Thank you for reporting this comment. Undo

LOL, bz! You got it right! My mom must have made fried chicken at least once a week and I always asked for the fried heart - which doesn't appeal in the least to me now.

John, after frying your chicken, save the bits in the pan with a little of the oil and make milk gravy to serve over mashed potatoes or fresh homemade biscuits (or even frozen Grands)and they will make you "King Forever!"


    Bookmark   January 4, 2012 at 8:21AM
Thank you for reporting this comment. Undo
Bumblebeez SC Zone 7

Fried chicken is one of the first foods I learned to cook, at 8, perhaps, and we had it once a week forever.
(Yep, a child with a hot pan of grease)
Do what sushipup and Teresa said. The paper bag is de rigueur, preferably from Winn Dixie.

    Bookmark   January 4, 2012 at 8:56AM
Thank you for reporting this comment. Undo

I was fried chicken challenged until I came to the Cooking Forum. Someone posted this, or some semblance thereof. Soak it and fry it in shortening. Recipe attached.

Here is a link that might be useful: Sally's Fried Chicken

    Bookmark   January 4, 2012 at 9:31AM
Thank you for reporting this comment. Undo

I had forgotten about the brown paper bag with the flour, salt, and pepper in it ---- except that our bag came from the A&P. If I were frying chicken today, I might add a little cayenne pepper to the bag and I would definitely give the chicken a soak in some buttermilk.


    Bookmark   January 4, 2012 at 9:38AM
Thank you for reporting this comment. Undo

John, don't feel alone. I can make Julia's 'Poule Poele au Tarragon' and Marcella's 'Roast Chicken with Lemons' and other great chicken dishes without blinking an eye, but I'm a klutz when it comes to pan fried chicken.

I specify pan fried, because what you get at KFC and other places is actually pressure fried. Pan fried has the oil just halfway up the sides of the meat, to allow excess moisture to escape (makes the crust crunchy). My new years resolution is to learn to make good pan fried chicken. There is a 'Good Eats' episode on fried chicken. It has been put on Youtube, and I'm gonna try the technique that Alton demonstrates.

Part one:
Part two:

    Bookmark   January 4, 2012 at 10:03AM
Thank you for reporting this comment. Undo

John, you may not be able to fry chicken but you have given me my first hearty laugh of the day. FWIW I can't fry chicken well, either. Or should that be, I can't fry good chicken well either. LOL Whatever!


    Bookmark   January 4, 2012 at 10:20AM
Thank you for reporting this comment. Undo

Definitely marinate in buttermilk.
You can add a couple of shots of a good hot sauce
(such as Louisiana Red Hot)
to the buttermilk if you like spicy.

Then dredge in flour lightly seasoned with salt & pepper
And deep fry until a a nice golden, crispy, brown.

Any seasonings you like beside the S & P
Should be added to the buttermilk.

To debone or not to debone?
Skin on or skinless?
Your choice.
Personally, we like it with bones and skin, intact.


    Bookmark   January 4, 2012 at 11:16AM
Thank you for reporting this comment. Undo

My husband keeps trying. I don't like fried chicken (or rather, can't really eat it anymore) but every now and then he gets a craving. Lots of mess and splashing of grease, and the result is heavy, greasy, dry, and tasteless.

When our daughter, 21, is home she always wants fried chicken, though she has told him many times (diplomatically), "Not YOUR kind of fried chicken, Dad." She means, "Go out and bring some home."

He does take the skin off, because he should not have it, even though I've told him that that is what keeps it from getting too dry. I need to stop him next time I see both chicken and flour on the counter, and send him out to KFC. With enough for the kid and we will eat our chicken prepared another way.

    Bookmark   January 4, 2012 at 1:38PM
Thank you for reporting this comment. Undo
WalnutCreek Zone 7b/8a

Years ago I fried some darned good chicken. Then I'm not sure what happened, but I couldn't fry chicken that was worth the effort. Years went by without my even trying to fry chicken. Last summer, my granddaughter was visiting and I knew she loved fried chicken, so searched the Web for hints, tips, etc. From those literally hundreds of items, I came up with the following recipe, which worked beautifully. My granddaughter commented that it tasted better than fried chicken in good fried chicken restaurants. Hope this helps everyone who has a problem frying chicken. Wish I could give credit to someone, but this was an amalgamation of many, many recipes and tips and hints and methods. It works for me.

My Fried Chicken

One fresh whole chicken, cut into 8 pieces (I used 4 chicken thighs and adjusted other ingredients by 1/2 except lard which I did not measure just melted until about 1" up the side)
8 cups of water
1/4 cup of salt
1 1/2-2 cups of lard (can use shortening or oil) Fat should rise up the sides of the skillet about 1"
1 cup of flour
1 T cornstarch (this makes for a crisper skin)
Pepper to taste (can add other seasonings - whatever your prefer)

Heat up 8 cups of water, and then add 1/4 cup of salt. Either add ice cubes or chill water until cool. When water is cool, add chicken pieces and submerge. Keep covered in the refrigerator overnight or at least 8 hours during the day.
Mix flour, cornstarch, and pepper and place in a paper bag. Place each piece of chicken in paper bag and shake until evenly coated with flour. Lay coated piece of chicken on a plate. Repeat until all pieces are coated. Place in refrigerator and let it sit all day in fridge with the flour and seasonings or reverse the process and soak during the day, let it sit all night in the coating and then fry sometime the next day. This seals the skin and meat making for a very moist interior. Letting the coating sit on the chicken for at least six hours while it chills is important.

Use electric skillet or large cast iron skillet for frying; add lard to the skillet and turn temp to 350. When lard has heated to 350, place chicken pieces in skillet skin-side down (they can be near each other, but shouldn�t overlap) and turn heat down to medium. Fry on one side until golden brown (10-15 minutes), then turn with tongs and fry other side until golden brown. I cover for the first side, and uncover for the second side. That's the classic cover technique.

You should remove the pieces before they become dark as they will appear more dark after they are out of the pan. You can bake them in the oven for an additional time at 350 degrees if you are unsure about doneness using an instant read thermometer to check. I fry mine until the pieces reach 160 degrees. The temp will continue to rise due to carry over heat and 165 is adequate for poultry.

Remove fried chicken from skillet with tongs, and drain for 10 minutes on a rack over a sheet pan or on paper towels or a paper bag. Serve immediately.

Note: This method produces a very thin but crispy crust. If you want a super-thick crust, you can do a flour dredge, then dip it into buttermilk and then dredge in flour again. If you desire, you can add herbs to your brine. If you want to do a buttermilk soak, place the pieces in a bowl and then submerge in buttermilk for at least eight hours. If you have the time and want to do both the salt-water and the buttermilk soak, do the salt-water first and then the buttermilk soak. If you need to fry in batches, you can keep the fried chicken warm in an oven set at 150 degrees. Just don't leave it in the oven longer than 30 minutes or it will get too dry.

    Bookmark   January 4, 2012 at 2:06PM
Thank you for reporting this comment. Undo

Reading this thread, I realized that I've never made fried chicken even once in my life and I have no idea why not.

    Bookmark   January 4, 2012 at 2:17PM
Thank you for reporting this comment. Undo

Here John. Your kids will love least my kids did:

Chicken nuggets

3/4 C flour
2 tsp. salt
3 eggs, beaten
1/3 C water 1 T. soy sauce
4 lb. chicken breast, skinned, deboned, cubed

In large shallow bowl combine flour and salt. Stir in eggs, water and soy sauce until smooth. Add chicken, toss to coat well. Let stand at room temp (1 Hour) turning often. In heavy skillet heat 2 C. oil to 375. Cook chicken in several batches at a time 6 - 8 min. until golden brown. Drain on paper towels. Keep chicken on cookie sheet in warm oven while frying remaining pieces. Try to do while kids aren't kids kept swiping the pieces as I cooked them! They are great as is but you could serve with a honey mustard sauce if you so desire.

    Bookmark   January 4, 2012 at 3:02PM
Thank you for reporting this comment. Undo

My name is Carol and I can cook fried chicken, but why? My Walmart deli does a great job, so fried chicken is usually something we have on a busy shopping day, and I don't have to clean up the mess. LOL

    Bookmark   January 4, 2012 at 3:48PM
Thank you for reporting this comment. Undo

Thanks! I'm going to try some of these tips. Going to get fried chicken right! And by the time that happens, the little brats will be begging for chicken morgh.

    Bookmark   January 5, 2012 at 2:13AM
Thank you for reporting this comment. Undo

Poor, tortured children!

    Bookmark   January 5, 2012 at 3:29AM
Thank you for reporting this comment. Undo

I really do think shortening/lard is the trick. At least mine went from basic food to absolutely tasty fried chicken (thank goodness since I am southern! the shame of not getting it right was too much to bear) when I changed that part of it. Soaking surely works too, regardless whether one uses water, milk, or buttermilk. Something about soaking it makes it supermoist.

Let us know if the children submit to the rule of chicken sooner rather than later!

    Bookmark   January 5, 2012 at 8:52AM
Thank you for reporting this comment. Undo

Walnutcreek. .. .
I have to ask about the length of time you 'soak' chicken.

Our son, a grandson, & I
have been experimenting with brining,
Mostly just thighs and breasts.
But any time we let it 'soak' more than about 30 minutes
(an hour for breasts)
It seems to become almost "mushy".
And that is pretty much the same
salt to water proportions you list.
Buttermilk does not do that.

Anyone have any ideas as to why our chicken turns mushy?


    Bookmark   January 5, 2012 at 11:39AM
Thank you for reporting this comment. Undo

Do you add salt? I don't. I just use the water and it's good to go.

    Bookmark   January 5, 2012 at 11:54AM
Thank you for reporting this comment. Undo

I use the same salt to water proportion as Walnutcreek does.
Well, maybe even a bit less salt.

That's why I'm curious why she marinates for 8 hours.
If it works for her, that's fine.
But why doesn't it work for me? ? ?


    Bookmark   January 5, 2012 at 12:04PM
Thank you for reporting this comment. Undo
Bumblebeez SC Zone 7

Perhaps the chicken is solution enhanced.

    Bookmark   January 5, 2012 at 12:15PM
Thank you for reporting this comment. Undo
WalnutCreek Zone 7b/8a

Rusty, the only thing I can tell you is that is one of the many methods that I considered, and it worked for me; the chicken is not mushy at all. I do purchase chicken that is not solution enhanced. As Bumblebeez indicated, that could be the problem you are experiencing if you purchase chicken that has already been solution enhanced. You might try rob333's suggestion and just not add salt to the soaking water to see if that annihilates the mushy chicken. Wish I had a better answer for you.

    Bookmark   January 5, 2012 at 1:44PM
Thank you for reporting this comment. Undo

I love buttermilk fried chicken. I soak the chicken in buttermilk and then dip it twice in seasoned flour. (sage/thyme/cayenne/black pepper/salt) I also like to add a little fresh garlic to the buttermilk or rub the chicken with a little fresh garlic.

After the first dip, let the chicken sit for ten minutes or so and then dip again.

Served with a cream gravy seasoned with lots of black pepper.

This works for both bone-in chicken pieces and

boneless skinless chicken breasts.

    Bookmark   January 5, 2012 at 1:50PM
Thank you for reporting this comment. Undo

I like to dip mine in egg mix then in crushed rice krispies or corn flakes and bake mmm

    Bookmark   January 5, 2012 at 3:43PM
Thank you for reporting this comment. Undo

Another thing I have learned whether it is fried chicken or oven fried chicken, you need more seasoning in the flour than you think you do to end up with really tasty chicken. I learned this over the years --- the hard way.


    Bookmark   January 5, 2012 at 4:30PM
Thank you for reporting this comment. Undo
ravencajun Zone 8b TX

I do a buttermilk or milk soak depending on what I have ( add splash or 2 of Franks hot sauce), for my dry mix I do add just a little cornstarch but I also add a couple tablespoons or so of corn meal to my flour mix I love the flavor and texture it gives (I also add Tony's to my flour mix in the bag). And do a double dip. We always did a deep fry rather than a pan fry, partly fill a tall pot with lard or oil and heat then drop the chicken pieces in they will be fully immersed in the oil (just like frying a turkey, and we did whole chickens this same way too amazingly good) When they start popping up and floating they be ready! Mom would use her big gumbo pot, one of my absolute fave meals Mom made was the whole fried chicken, she would rub yellow mustard all over it to seal it, sprinkle on lots of seasoning inside and out,(Tony's too)(NO batter or breading) when the pot of oil was popping hot just slowly lower that whole chicken in the oil till it was fully under. It comes out crunchy and so incredibly good, if you have eaten good fried turkey well the chickens are just as good. You can keep the oil in a sealed container and re-use it. Does not take very long to cook a whole chicken.
Poppin hot= test the oil by dropping a drop of water off your finger into the hot oil if it pops and dances it is poppin hot.

    Bookmark   January 5, 2012 at 4:40PM
Thank you for reporting this comment. Undo
Bumblebeez SC Zone 7

I hate admitting this, as it's so non foodie, but all those years of frying chicken, my mother (and I) always used an electric frying pan. But, the temperature was evenly controlled and it had a lid for the earlier part of cooking. The chicken turned out great and never needed finishing in the oven.

A real Southern cook would use a black cast iron pan seasoned from decades of chicken and hush puppies.

    Bookmark   January 5, 2012 at 4:47PM
Thank you for reporting this comment. Undo

I am frying chicken tonight! I have not been able to get it off my mind since John started this thread.

Raven, I'm with you on adding a little corn flour to the AP flour, it just adds something.


    Bookmark   January 5, 2012 at 5:00PM
Thank you for reporting this comment. Undo

Drooling over ann_t's pictures.

    Bookmark   January 5, 2012 at 6:01PM
Thank you for reporting this comment. Undo

Don't eat it anymore but I love it. Especially cold. Long ago I mastered frying it. But it's a painstaking process - can't rush it, can't leave it unattended, can't crowd the pan, messy. I used to put newspapers on the floor and around the stove.

I don't understand how you can fry skinless chicken though. And anyway, what's the point?

    Bookmark   January 5, 2012 at 7:34PM
Thank you for reporting this comment. Undo

Bumblebeez, I always used an electric skillet too, then I "inherited" Grandma's old cast iron chicken frying skillet. Now I use that.

I used to work in a chicken joint. They use big pressure fryers and that cannot be replicated at home, so I don't care what recipe you use, it's not going to be like KFC or one of that ilk.

I do make pretty good fried chicken. Don't skimp on the shortening or oil, and make sure it's the right temperature. As Teresa mentioned, be sure it's well seasoned. And keep trying. The only seasoning I use for fried chicken is seasoned salt and black pepper. Occasionally I'll get a wild hair and add poultry seasoning but not usually.

I really don't get the thing about not liking bones in the chicken. Elery has two (now adult) kids that won't eat anything that has bones in it, it's the strangest thing. Like chickens or fish come without bones? Ah well.

The grandkids like chicken tenders rolled in crushed Doritos and baked, and they like them better than fried. I'm not so wild about them, but the kids love them so what the heck.

I don't eat chicken skin, but I fry the chicken with the skin and then peel it off, so there's probably not a lot of a point in that either, LOL, but I cannot stand chicken skin and so it's got to come off. However, frying chicken with the skin off makes the texture wrong.


    Bookmark   January 5, 2012 at 7:49PM
Thank you for reporting this comment. Undo

A few years ago a young man was eating dinner in my home with several other young men and he complained about the chicken having bones in it. It was a fryer size chicken, cut in half and baked. He told me his mother always removed the bones. I didn't invite him again because of his rudeness. Am I the only one that thinks that is rude?

    Bookmark   January 5, 2012 at 9:35PM
Thank you for reporting this comment. Undo

I hadn't considered the 'solution enhanced' aspect.
I don't think mine was,
But I'll check that brand the next time I shop, to see.
It does make sense.
I have no idea what the boys used.

As long as it doesn't 'soak' for more than 30 minutes,
It's fine.
I was just so surprised to read how long you soak yours!

I'm glad you have a method that works for you!
Thank you for sharing,
you got my 'thinker' to working. . .



    Bookmark   January 6, 2012 at 1:47AM
Thank you for reporting this comment. Undo

Oh,dear....are you telling us we are raising a whole generation of 'BLSL' chicken consumers???

We must spread the word that meat still on the bone is so much more flavorful, juicy, and usually more tender. Plus, if the animals we consume don't have bones, how are we going to have stock and broth? [see Shermann's best birthday gift thread]

We need to keep in mind that sometimes all our ancestors had to make a meal were the bones, water, and a few vegetables - and they were happy to have those bones!

Need to get my mind on something else....this is a little depressing. Thankfully, my sons like ham bone soups, fried chicken and ribs!


    Bookmark   January 6, 2012 at 8:38AM
Thank you for reporting this comment. Undo

Heck, I remember loving chicken legs because they had a handle. My son does now too. He loves it. As a matter of fact, when we had fried chicken as a treat last weekend he got irritated, when on his second leg, I took the meat off of the part by the little bone (fibula?) because he'd complained about on the last leg. I thought I was clearing away his worry, when he said, "Mom! It's not the same once you take it (the meat) off [the bone]!!!". How dare I?!


    Bookmark   January 6, 2012 at 10:11AM
Thank you for reporting this comment. Undo

Lol Rob, just can't win with the LF, eh?

John, you've gotten lots of great tips and methods. Bones are great and I prefer on the bone, but like Ann's pic show, off the bone can be delish too and we have it sometimes. I like to soak a bit in buttermilk then flour, but as long as the meat is wet the flour will stick fine.

The biggest hint/tip is what Robin said about seasoning the flour right. As people said, it takes more than you think. The only real way I know of to make sure it's great every time is to taste the flour after you add your seasoning. Just dip that finger in there and taste. Ignore the flour part and make sure you can taste the seasoning.That's my very best tip/hint. Taste, just like with all cooking, taste as you go. I don't use black pepper so I just use salt, a little cayenne, garlic powder and onion powder or just salt and cayenne. Also do make sure the oil is plenty hot before adding the meat and keep the heat cranked up. Since you're using boneless the meat will be done by time coating is nice and brown. I too do often double dip on the flour to make good coating. Just use the buttermilk they were soaking in or add a bit of water or egg to it. Best of luck with the picky ones.

    Bookmark   January 7, 2012 at 4:23PM
Thank you for reporting this comment. Undo

I blame commercial "chicken nuggets" for the juvenile fixation on bonelessness. I loved bones when I was a kid, also loved knuckles, cartilage, and marrow. Bone-in is always better!

    Bookmark   January 7, 2012 at 4:56PM
Thank you for reporting this comment. Undo

Congratulations, John. You are singlehandedly responsible for cholesterol spikes across the nation, as Gardenwebbers get a craving for Fried Chicken! Right after the holidays, too, when we should be behaving ourselves.
Tsk, tsk......

    Bookmark   January 7, 2012 at 9:40PM
Thank you for reporting this comment. Undo

Another Southerner here who grew up on fried chicken but I usually get take out if I want it now because it's too much grease spatter to clean up.

My parents method:
A deep cast iron skillet was mandatory as was a minimum of 1" of Crisco (prior to the 1960's lard was used & if my father cooked, butter was added to the Crisco) that was heated until it was almost smoking hot. Shake chicken in a bag that has flour, salt, & pepper & place in the oil. Put thick pieces in first because they take longer to cook. Don't jiggle or flip the chicken around until it gets a crust. Beware of searing oil pops & have lots of degreaser available to clean the stove, the walls, the floors, the counters.....

    Bookmark   January 9, 2012 at 5:22PM
Thank you for reporting this comment. Undo
Bumblebeez SC Zone 7

Anyone seen The Help? There is a quasi fried chicken demo in there....

    Bookmark   January 9, 2012 at 5:27PM
Thank you for reporting this comment. Undo

I feel a slight twinge of guilt, but it may just be a hunger pang.

Need posted pictures of all this fried chicken! To trigger more craving and more pictures and more craving and thus the death chicken spiral that is the culmination of this evil plot hatched from my undersea lair.

    Bookmark   January 9, 2012 at 9:46PM
Thank you for reporting this comment. Undo

I can't offer much more advice but I will say it was one of my favorite dinners and Grandma's place when we would be there for a visit. Her chickens were still running around the house before they turned into fried chicken. Loved the milk gravy made in the same pan the chicken was fried in. OY, that was the best with mashed potatoes.

It's on the list for sure now. I soak in buttermilk, double dip in the seasoned flour then fry in an old electric skillet that Mom gave me.

Two of my five sister can't do the meat on the bone thing either. Heck, they both can hardly stand to touch raw meat period....even a good steak with no bone. LOL!


    Bookmark   January 9, 2012 at 10:22PM
Thank you for reporting this comment. Undo
Sophie Wheeler

Two words for fabulous fried chicken.

Bacon grease.

And lard.

And shortening.

1/3 of each.

But it's the bacon grease that does it.

You can fry a floured sponge in that and people will ask for seconds.

(FYI, generic Lipitor just hit the market.)

    Bookmark   January 12, 2012 at 8:10PM
Thank you for reporting this comment. Undo

Honey, why didn't you simply ask your wife? I make great fried chicken or have you forgotten? It's been awhile, because we're on a health kick around here but the kids can even make it. We did it quite often when they were growing up. This is an easy dish for them to each have a fun job… Silly boy!

- written by SWMBO who appears to be stalking me online, uh oh! Maybe I shouldn't have left this thread open tonight when trying to fry chicken.

I ended up mixing Greek yoghurt and milk (since I had no buttermilk) and salt, coating the chicken, rolling it in panko crumbs, and baking in the oven. I wasn't up to the work/mess of pan frying. It was not, of course, as good as Her Highness' fried chicken.

This post was edited by johnliu on Wed, Jan 8, 14 at 23:10

    Bookmark   January 8, 2014 at 8:17PM
Thank you for reporting this comment. Undo

I so enjoyed reading this thread, especially when I saw some names of some folk we don't hear from anymore...then I looked at the date....two years ago!!!!

Think I better fry some chicken Ruthanna I have never made it before . Wouldn't want to go out of this world never having fried chicken.

    Bookmark   January 8, 2014 at 9:35PM
Thank you for reporting this comment. Undo

Soak in buttermilk and a couple dashes of hot sauce as someone said. True Southern Fried Chicken is soaked in Buttermilk at least where I come from.

I do like most everyone here. I soak it, then mix my flour mixture in a lunch size paper bag. I coat chicken and put it on a rack to dry out a little, when I am ready to fried I throw it in the bag one more time and fry in Crisco. So I get a double coating of flour mixture.

When I am feeling a little lazy I also throw some panko in the bag for added crunch.

    Bookmark   January 8, 2014 at 11:51PM
Thank you for reporting this comment. Undo

Oh I wanted to add. I am from the South and married a man from the North. Him and his family had never had Southern Fried Chicken ever until I moved up here.

One day I was feeling a pang of homesickness and decided I wanted to make the whole Sunday Chicken spread.

I made them friend Chicken, Mashed Potatoes with milk gravy, Collard Greens, black eyed peas, Biscuts with butter and honey
and peach cobbler with homemade whipped cream.

His parents ask me to make that whole meal once a month for them diabetes and all.

    Bookmark   January 9, 2014 at 12:03AM
Thank you for reporting this comment. Undo

Nobody loves fried chicken better than I do! But for most of my life I had to rely on others to get the good stuff. Just couldn't seem to get it right. Then, about 10 or so years ago I bought a book called "Cooking With the Chicken Man". The author's name is Leonard Thomas and he operated the drawbridges on the Gowanus Canal. He actually did a good deal of his cooking on the bridge and shared with commuters using the bridge. Too funny. I have Leonard to thank for the best fried chicken I've ever made or eaten. Like many of the above posters, a buttermilk soak is crucial. Here is my favorite recipe from his book.

1 3-pound chicken, cut into serving pieces
1 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup all purpose flour
1/4 cup Old Bay Seasoning
1 teaspoon cayenne
2 cups vegetable shortening

Wash the chicken and pat it dry. In a bag or bowl, combine the chicken, buttermilk, salt, pepper,. Marinate in the refrigerator for at least 1 hour.

In a large paper or plastic bag, mix the onion powder, garlic powder, flour, Old Bay Seasoning, and cayenne. Put a few pieces of chicken in the bag and shake to coat. Repeat with the remaining chicken. Shake off any excess flour. Place the chicken on a baking rack until time to cook.

In a 12-inch skillet, heat 1/2 inch shortening to 350° F. Add the chicken, skin side down, and cover. After 5 minutes, uncover; the pan should remain uncovered for the remaining time. After 5 more minutes, turn all the pieces over. Continue cooking about 10 minutes, or until well browned and crisp and the juices run clear. Remove the chicken to paper towels. Let sit for 5 minutes and

    Bookmark   January 9, 2014 at 10:49AM
Thank you for reporting this comment. Undo

Thank you, John, for your great sense of humor .. you made me laugh & cheer my day.

Thank you, Walnutcreek for the tips and Donna for a great recipe. I love ann_t pictures .. very inspirational. I agree with Ravencajun on soaking it in milk, then put cornstarch and cornmeal for extra-crunch. I posted some easy baked chicken with cornflakes in my Pinterest, see link below.

I make my Pinterest FAST to use by typing the recipe directly below the picture ... double-click to get inside my Fast dinner board. I put Arley's pan-fried chicken recipe in there, plus ann_t & Ravencajun's tips. The molasses chicken is my own invention (my picky kid loves that one).

Straw in Chicago (Strawberryhill)

Here is a link that might be useful: Strawberryhill's Pinterest of fast dinner

This post was edited by Strawberryhill on Thu, Jan 9, 14 at 11:49

    Bookmark   January 9, 2014 at 10:58AM
Thank you for reporting this comment. Undo

I'd add just one thing...make sure your oil/lard or whatever you're using to fry the chicken in is good and HOT. If not then the chicken coating will get soggy and not fry properly. I test the temp. by dropping a tiny bit of flour in the hot oil to see if it will start to sizzle.

    Bookmark   January 9, 2014 at 10:43PM
Thank you for reporting this comment. Undo

Hollysprings has it right on - Bacon grease. I use to think mom's was the best until I was visiting a friend who was frying chicken. It was getting time for me to go back home and start dinner, but she kept insisting that I try it. I wound up inhaling two pieces and still wanting more. She soaked it in buttermilk first, then shook it in a paper bag with flour and seasoned salt (I think it was Lowry's), then fried it in Crisco and bacon grease in a deep heavy pot instead of a skillet. I dearly love fried chicken but never make it, my system can't tolerate fried foods anymore, although I occasionally break down and have it at a restaurant (especially fried clams) and pay for it dearly.

    Bookmark   January 10, 2014 at 6:21AM
Thank you for reporting this comment. Undo

Great thread!

"Heat up 8 cups of water, and then add 1/4 cup of salt. Either add ice cubes or chill water until cool. When water is cool, add chicken pieces and submerge. Keep covered in the refrigerator overnight or at least 8 hours during the day. "

Just curious, what is the benefit of soaking chicken pieces in cold water first?

    Bookmark   January 10, 2014 at 9:00AM
Thank you for reporting this comment. Undo

That is "wet brining" (to soak in a brine, which is essentially salty water). A pretty standard step in poultry cooking (and pork). Increases moisture content and draws a little salt into the meat (less salt than you'd think).

Some commercial chickens are pre-brined (water injected). Some people prefer to dry brine (sprinkle a little salt on chicken, brush it off before battering). Some people don't do it at all. Duration of brining is controversial, some feel too long makes the meat mushy. You can add flavors to the brine as well.

I usually brine my chicken if I have time.

    Bookmark   January 10, 2014 at 11:00AM
Thank you for reporting this comment. Undo

And I thought I was the only one.
Grew up in a family that never deep fried anything. Never made fried chicken. Never really fried anything. I can cook very elaborate dishes, but I cannot make fried chicken, which DH wants, to save my soul. I live in Texas. I try. Never knew about buttermilk and resting and self-rising flour (the horror!), but I shall try it all next time. If I can do a credible job of it, no telling what mountains I may climb this year. Right?
Meanwhile, I am drinking green smoothies for breakfast and eating micro portions for dinner.

    Bookmark   January 10, 2014 at 11:39AM
Thank you for reporting this comment. Undo

I missed this the first time around. I just had to smile at the great title. Sounds like I would name is Debra and I can't make biscuits.... LOL.

Great tips posted here so I may just have to try it.

    Bookmark   January 10, 2014 at 2:22PM
Thank you for reporting this comment. Undo

Agree with you, Debrak, Johnliu's thread has a great title. I should post a thread, "My name is Straw and I can't make stroganoff." =)!

This post was edited by Strawberryhill on Sat, Jan 11, 14 at 12:56

    Bookmark   January 10, 2014 at 10:26PM
Thank you for reporting this comment. Undo

Just want to thank you folks. I combined all the above pointers and made great fried chicken tonight. Even I liked it! LOL! I may even post some photos, once I recuperate.

    Bookmark   January 12, 2014 at 10:09PM
Thank you for reporting this comment. Undo

Congratulations, kitchendetective, on the great fried chicken. I'll watch for photos....(hint, hint).

I've been sitting here reading the "cast iron issue" of "Taste of the South". There's a recipe for fried chicken brined in sweet tea. I just might have to.....


    Bookmark   January 12, 2014 at 11:19PM
Thank you for reporting this comment. Undo

LOL. I saw something online called Double-Crunch Chicken and it was boneless chicken breasts, floured, dipped in an egg wash, then in the flour. Fried in an inch of oil.

I made it for dinner, and it was good! Crispy, and taste just like fried chicken. No skin or bones, so not the "real" thing, but we loved it. I've never fried chicken before, so I think I'll try it again using bone-in and skin on and see how that goes.

Now if I can just get the smell of it out of the apartment.....

    Bookmark   January 13, 2014 at 10:02PM
Thank you for reporting this comment. Undo

Apologies, in advance, for the off colors. The gravy was white, and the beans were green. LOL

    Bookmark   January 14, 2014 at 9:36AM
Thank you for reporting this comment. Undo

And the first pieces coming off the assembly line:

    Bookmark   January 14, 2014 at 9:48AM
Thank you for reporting this comment. Undo

Plated photo for DS2, who always frequently sends me (much better) photos of his plated meals.

    Bookmark   January 14, 2014 at 9:55AM
Thank you for reporting this comment. Undo

And one more, the gravy:

    Bookmark   January 14, 2014 at 12:28PM
Thank you for reporting this comment. Undo

OK, it's midnight and I want fried chicken.....


    Bookmark   January 15, 2014 at 12:14AM
Thank you for reporting this comment. Undo

As far as I am concerned, no fried chicken recipe can compare to Kentucky Fried (original recipe.) I have tried for years to duplicate it ---- can't happen.

    Bookmark   January 16, 2014 at 4:06PM
Thank you for reporting this comment. Undo

Ryse, I spent my highschool years working after school in a chicken joint called Mr. T's. My cousin Becky worked t KFC. As a result I can't stand KFC, Popeye's, Famous Recipe, anything like that, LOL, I think it was just grease overload or something. (grin)

At any rate, KFC and the others use pressure fryers to cook the chicken. It cannot be replicated at home.


    Bookmark   January 16, 2014 at 6:02PM
Thank you for reporting this comment. Undo

What are pressure fryers, exactly? There is an air fryer at Williams Somoma, but I don't understand that either. The thought of a pressure fryer sounds scary.

    Bookmark   January 16, 2014 at 6:18PM
Thank you for reporting this comment. Undo

A pressure fryer is exactly what it sounds like. It's a pressure canner that works with hot fat to fry under pressure.

I've never seen one for sale for home use, but commercial kitchens use them for various things. We used it to fry chicken, to fry "T-taters", chunks of potato run through the breading machine with the chicken, then fried.

Ours looked like this one on the left...


Here is a link that might be useful: Pressure Fryers

    Bookmark   January 16, 2014 at 7:31PM
Thank you for reporting this comment. Undo

Annie, we used to go to Port Huron to Chicken in the Rough for lunch! It was the best Haven't gone in years though. We'd spend the day shopping of course.

    Bookmark   January 16, 2014 at 8:18PM
Thank you for reporting this comment. Undo

Jasdip, Chicken in the Rough is still there and apparently going strong, 5 out of 6 UrbanSpoon reviews say it's the best ever, one wasn't impressed.

You ought to go again, and maybe we could have a forum lunch!


    Bookmark   January 16, 2014 at 10:41PM
Thank you for reporting this comment. Undo

Wow, Port Huron. What a blast from the past. Haven't thought of that name since I was a tot!

    Bookmark   January 17, 2014 at 8:43AM
Thank you for reporting this comment. Undo

Hrmm Pressure Fryer sounds like something I bet Dcarch could make.

    Bookmark   January 17, 2014 at 9:14AM
Thank you for reporting this comment. Undo

"-----Hrmm Pressure Fryer sounds like something I bet Dcarch could make.--"

As a matter of fact I had converted a regular pressure cooker into a pressure fryer. But i will not give that much details because it can be very dangerous if you don't have the required understanding of what can happen.

First you need to modify the pressure "giggler" to allow for lower pressure built up. Then all gasket material will need to be of material which can withstand around 400F. I even changed the handles to all metal.

An oil fire is a very dangerous fire, the cooking should be done outdoors.

I am happy with the end results of regular frying, it is not worth the trouble to pressure fry.


    Bookmark   January 17, 2014 at 4:06PM
Sign Up to comment
More Discussions
So what is "a bunch"?
It drives me crazy when recipes call for a bunch of...
How Do You Cook Brown Rice?
Having just turned 52, it is no longer possible to...
The Monkey Princess makes pasta and pies
The Princess has Italian grandparents on Dave's side,...
Awesome Shortbread with Caramel and Dark Chocolate
I have picked up so many great recipes from this forum...
Tried And True "Edible" Brownie Recipe? (Where Legal)
Here is a cooking question, more specifically a baking...
Sponsored Products
Medici Secretary Desk with Hutch
Ballard Designs
Modern Indoor/Outdoor Area Rug: Artistic Weavers Rugs John Beige 6 ft. x 9 ft.
Home Depot
Kraken Wall Sconce by Access Lighting
$460.00 | Lumens
Deconstruct 1 Suspension
Fringe Ceiling Lamp Black
Farmhouse Chicken Linen Napkins
The City Farm
Bruck | Dazzle I Wall Sconce
$277.50 | YLighting
Sapphire Right Chaise Sectional - Blue
Zuri Furniture
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™