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Old 12-09-2017, 11:32 AM   #11
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I also shallow-fry in a cast iron skillet. Here's the southern fried chicken my Virginia-born mother taught me.

1 cup flour
1 teaspoon poultry seasoning
1 teaspoon paprika
1 teaspoon fine salt
1/2 teaspoon ground black pepper
Peanut oil, enough to come halfway up the side of the pan

Combine flour and seasonings and dredge chicken pieces in the mixture. Reserve remaining seasoned flour. Heat oil in skillet till a drop of water sizzles.

Add chicken pieces and fry till deep golden brown. Turn and fry till second side is done. Remove from skillet; cover and keep warm.

Discard all but 3 tablespoons of oil from skillet. Add 3 tablespoons reserved flour to oil and whisk till flour is lightly browned. Whisk in 1-1/2 cups milk (or half milk and half chicken broth). Bring to a boil, reduce heat and simmer till thickened. Serve chicken with gravy over cooked rice.
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Old 12-09-2017, 11:34 AM   #12
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Originally Posted by JustJoel View Post
I do SO love chicken katsu! Pork too! And Kara-age! And Tatsuta-age! But Iíve been craving good olí southern fried chicken, with gravy, or ranch dressing, some coleslaw and potatoes with it! And Iím hen, I wonít want it again for a year!
What do you do with the ranch dressing?
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Old 12-09-2017, 02:16 PM   #13
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Deep fry. Just enough to barely cover.
Season the chicken well.
Season the four well.
Drop at 375*
Maintain 340*-350*
Flip it around a time or two until done.
Drain on wire rack.
Save the buttermilk for the biscuits.
Serve with rice, hot biscuits, and chicken gravy made with chicken stock.
Peanut oil is good. Corn oil Ok. Crisco is best.

Have Fun!
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Old 12-09-2017, 03:00 PM   #14
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What do you do with the ranch dressing?
Dip the fried chicken in it, of course!
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Old 12-09-2017, 03:37 PM   #15
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Dip the fried chicken in it, of course!
Ew. That's not southern at all. Next time, try drizzling honey on it.
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Old 12-09-2017, 04:11 PM   #16
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Louisiana Hot sauce, Tabasco, or the like. is the only thing acceptable to dip fried chicken in.
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Old 12-09-2017, 05:34 PM   #17
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Louisiana Hot sauce, Tabasco, or the like. is the only thing acceptable to dip fried chicken in.
There you go! I want to try hot honey, too, with garden jalapeŮos simmered in honey from our hives
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Old 12-09-2017, 06:50 PM   #18
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A question and some thoughts.

What is an entry level fryer?

My Fry-Daddy is tiny. You can only do a piece or two at time. If you try 1 piece too many, it can't handle it.

Unless you have a good deep fryer with a powerful heating element that can mantain temps (the effect you found out about buly putting a basket of cold chicken in at once), I would go with shallow frying on a cast iron skillet.

Another tip is that you should do the breasts separately from the legs, thighs, and wings. The latter can be done together, but the breasts take much longer than the dark meat.

If you must cook everything together, score across the middle of the chicken breasts like you would an uneven piece of fish, so they all cook through at the same time.

Whiska's recipe is spot on, although I like to marinate in paprika and s&p seasoned buttermilk for upwards of 12 hours, to let the enzymes do their work.

I need to make fried chicken soon.
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Old 12-09-2017, 07:00 PM   #19
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There you go! I want to try hot honey, too, with garden jalapeŮos simmered in honey from our hives

I'd eat dat! Bet it would be good on a rib or two or three.
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Old 12-09-2017, 07:10 PM   #20
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Btw, I just happened to taste Ranch dressing on fried chicken fingers. (the fingers served at lunch at work)

And I added a splash of hot sauce.

Freakin delicous!
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