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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by Lady Hunter, May 1, 2019.
I was about to give up!!!!
Well it looks delicious
Looks phenomenal. Way to keep after it.
Looks delicious! What was the problem with previous attempts?
Burned, soggy, raw, tasteless... You name it!
Try soaking over night in buttermilk. Oil just hot enough to sizzle flour. Wipe off excess, season and dredge in flour. Fry until golden brown like your pic. Gotta go slow on fried chicken. Your pics look excellent!
Greatest way to eat chicken............skillet fried like mamaw did it
If we are nice she will share the secrets I bet.....
Crisco/lard...and plenty of it! At least that’s how my aunt did it and her chicken was awesome! Looks good Lady Hunter!
One thing I know for certain and that is brining your chicken regardless of method of preparation is key. Makes all the difference in the world. I brine pork chops overnight as well.
Everything I fry gos in buttermilk for awhile.
This was pretty basic but it worked - my husband even took the last piece for breakfast this morning! Wash & pat the chicken dry. Season it well. (I used salt, pepper, cayenne & "Kickin' Chicken" seasoning - we like it spicy.) Roll in flour. Let rest 10 minutes for the fluids from the chicken to dampen the flour. Fry at medium temp just until the down side starts to brown. Flip the chicken over & put the lid on. Fry another 15 minutes. Take the lid off. Flip the chicken once more (so the original side is facing up) and fry another 5 minutes to crisp it back up.
My wife asks what you used for oil / etc and to define the temperature to a degree setting...please and thank you...
Looks great! My wife was having similar problems. She says thanks for the tips!