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Old 03-02-2007, 06:59 PM   #11
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Quote:
Originally Posted by mudbug
My former roommate, a Louisville native, always used to throw a piece of bacon in the frying pan while the chicken was frying.
Bug, your friend knows what's going on. I like to add a couple tablespoons of bacon grease to the canola oil, if I have it. It really does make it taste better.
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Old 03-02-2007, 07:02 PM   #12
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Quote:
Originally Posted by Constance
Everyone says my fried chicken is the best they've ever tasted. Not to boast, but I think so too.


Mamma Connie's Fried Chicken and gravy

Cut whole chicken into individual pieces. I don't recommend pre-cut chickens because the back is included in with the breast meat, making a piece too large to fry properly.

Season chicken pieces liberally with salt and pepper. Prepare a shallow pan of flour (3-4 cups), well-seasoned with more salt and pepper. Prepare a shallow bowl of beaten eggs (about 3) thinned with milk or water to the consistency of heavy cream.
Pour canola oil into an electric skillet to the depth of 1-1/4" and preheat to 375 degrees. When light goes off, indicating temperature has been reached, coat chicken pieces one at a time, first in flour, then in egg mixture, then in flour again, and place in hot oil.
DO NOT TURN chicken until first side is nicely browned. Then turn, and put lid on ker-slaunch-wise, so chicken will continue browning, but also steam a little. When browned on both sides, remove and let drain on paper towels. Do not stack Chicken. I usually use more paper toweling to blot the top.

Turn down heat and pour most of the grease out of skillet, leaving about a quarter cup and all the little brown bits in pan. Stir in about 1/2 cups of flour remaining from coating, a little at a time, till a smooth roux is formed. Slowly stir in milk (about 2-3 cups, mixture should be thin), smoothing out any lumps, then turn heat back up to 350 degrees. Cook, stirring, till gravy is of desired consistency. Taste, re-season with salt and pepper and about 1 tsp sugar.

If you follow these directions, your chicken will be crisp, juicy and tender, without being greasy. Salt and pepper is enough for us, but if you want it spicier, add a whatever seasonings you prefer.
Another TNT method of Southern Fried Chicken and Grraaaaaaaavy!!!!

Miss Connie you can be my "mamma" anytime!!!
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Old 03-02-2007, 07:26 PM   #13
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Omigosh, Connie, this is exactly how I fry my chicken. The only difference is I soak my chicken pieces in buttermilk for about a hour before I coat them with flour, etc.

I've never used an electric skillet. I prefer to use my big cast-iron "chicken frying" skillet. It's a beaut. About 100-years-old. I've often wondered how many pieces of chicken have been fried in it.

Oh, man, there's nothing better than fried chicken and cream gravy. Makes me want to slap my mamma! Just pour the gravy over bread, mashed 'taters or buttermilk biscuits. Fine, fine eats that is!!!
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Old 03-02-2007, 07:37 PM   #14
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Ah ok..Mamma Connie, Mamma Mudbug, Mamma Katie..y'all have said enough now!! Don't give away All of the secrets..there's two or three more but y'all Hush now!!! Ya here?????? Not another word!!
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Old 03-02-2007, 10:26 PM   #15
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All raw chicken products bought on the market have been brined before packing & shipping.

What does soaking in buttermilk do to achieve better southern fried chicken?
Sounds like a breeding ground for salmonella.


No, not all chickens are brined. It is probable that frozen boneless breasts--and other chicken products that have labels such as "__% saline solution added" have been injected with a salt solution.

Soaking/marinating in buttermilk tenderizes the chicken. Why would it be any more a breeding ground for ANYthing. I have never gotten a salmonella infection from chicken--or anything else.

And finally, the reason I said that brining was not a southern fried chicken method/tradition is that brining poultry has really just become de rigeur in the past X (say even 10) years. Folks have been frying good chicken in the South--and lots of other places a LOT longer than that. I have never known anyone in my family or DH's family that knew about brining. And I personally do not care for what brining does to poultry in any case.

Yet another addition to the flour dredging mixture is just a bit of baking powder also.
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Old 03-06-2007, 10:59 AM   #16
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Soaking the chicken in buttermilk also enhances the flavor of it.

KFC soaks their chicken in brine. Which is why I don't eat it. Too much blasted salt!!

Salmonella is in raw chicken anyway, but it's killed when the chicken is cooked to a temp of about 165 degress.
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Old 03-06-2007, 01:11 PM   #17
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yup, that's it alright.

Now, what methods of grease splatter control does everyone use?
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Old 03-06-2007, 01:44 PM   #18
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Quote:
Originally Posted by Robo410
Now, what methods of grease splatter control does everyone use?
Now there's a good question!!!!! THAT is why I don't fry ANYTHING more than I do. Chicken livers are the worst! lol

I also soak in buttermilk, egg, flour, egg flour - garlic powder, fried chicken seasoning, thyme, kosher salt, black pepper, cayenne in the flour for seasoning. Fried like Candocook mentioned. I put cornstarch in my flour sometimes.
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Old 03-06-2007, 03:50 PM   #19
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Originally Posted by Robo410
Now, what methods of grease splatter control does everyone use?
Pretty much a good cleaning with hot soapy water after frying. I've never found any method that did an effective job without being inconvenient during the frying process. I just suck it up and do a good cleaning after. Thankfully my stove is very, very easy to clean. It's gas and all the units are sealed.
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Old 03-06-2007, 04:30 PM   #20
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I lay sheet pans over the other burners ... covered with paper for draining the chicken, so it is multi purpose, and I have great ventilation. but ... still gotta wipe with 409 and shine it all up.
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