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Old 03-02-2007, 03:05 PM   #1
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ISO tnt southern fried chicken

I did a titles search but would like something TNT by one of you!

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Old 03-02-2007, 03:51 PM   #2
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Miss lulu...

It has been said for every true Southerner there are at least 3 TNT Southern fried chicken recipes in the family..There is mamma's, there is grandmamma's, and to play it safe there is the DW's...who got her's from her mother..etc, etc and so on. So there are literally thousands of recipes for Southern Fried Chicken. And this does not count the ones that exist on the other side of Memphis.

I fry chicken that has been brined (time permiting) skin removed (less fat) with basic salt & pepper...tossed in flour..and deep fried with the lid on the pot. Sometimes I sprinkle my cajun/creole seasoning on as I take it up.

I am sure there will be others who will share there mom's, grandmom's and maybe even "Aunt Nellie's" recipe with you. The one I offer you is just one example of basic fried chicken. Sometimes simple/basic is best!
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Old 03-02-2007, 04:27 PM   #3
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I soak my chicken in buttermilk, lots of hot sauce, salt and thyme and sage for 8-12 hours. Than I dip it in seasoned self-rising flour, seasoned with salt, pepper, and garlic powder. Then I dip it in a mixture of egg and buttermilk, then I either dip it in more flour with cayenne pepper and salt, or bread crumbs with a thyme, sage, rosemary blend. Then I fry it in a big cast iron skillet with the oil at 350. My mom does hers like Bobs. There are lots and lots of ways to fry chicken here in the South.
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Old 03-02-2007, 04:32 PM   #4
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My former roommate, a Louisville native, always used to throw a piece of bacon in the frying pan while the chicken was frying.
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Old 03-02-2007, 05:07 PM   #5
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I have used sliced onion in the oil when the chicken is cooking but I didn't think that added a whole lot to the dish. Bacon sound interesting.
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Old 03-02-2007, 05:30 PM   #6
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In the warmer states, cooking fried chicken is very simple and the chicken is crispy and tender. So So Good.

When I moved to Illinois almost 20 years ago, I noticed that most people here buy fried chicken. It's not because they don't know how to fry chicken.
We simply do not have the temperature climate for it.

You can put the chicken in a skillet or an electric deep fryer. The result is that when a cool or cold draft hits the skillet, it cools off and voilà soggy greasy battered chicken. In using an electric deep fryer, when the cold draft overtakes the temperature, it increases the power generating more heat than is needed resulting in dry and sometimes burnt chicken.

On a hot humid day in the summer (85-90F)....perfect fried chicken.

Chicken skin will crisp with or without being battered. Maybe it is a side dish we have incorporated into the main dish (aka: breading...stuffing).
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Old 03-02-2007, 06:05 PM   #7
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Dredge chicken pieces in seasoned flour--salt, pepper, and paprika. Heat oil (about an inch). Put pieces in skin side down. Cover. Cook 15 minutes. Turn. Repeat. SOUTHERN FRIED CHICKEN
OR marinate chicken pieces in buttermilk for an hour. Follow the above directions.
I promise that brining was not a part of "southern fried chicken". ;o)
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Old 03-02-2007, 06:28 PM   #8
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Quote:
Originally Posted by Candocook
Dredge chicken pieces in seasoned flour--salt, pepper, and paprika. Heat oil (about an inch). Put pieces in skin side down. Cover. Cook 15 minutes. Turn. Repeat. SOUTHERN FRIED CHICKEN
OR marinate chicken pieces in buttermilk for an hour. Follow the above directions.
I promise that brining was not a part of "southern fried chicken". ;o)
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.
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Old 03-02-2007, 06:51 PM   #9
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I do mine like Candocook, but a little longer -- My favorite !
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Old 03-02-2007, 06:55 PM   #10
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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.
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