Fried Chicken Recipes?

my late granny, and now my aging mama both did killer fried chicken.  I have never been that good at it, but I guess I need to get their method so it won't be lost to time----good reminder, thanks

Why not try Colonel Sander's Secret recipe?

http://www.food.com/recipe/funky-fried-chicken-320651

I've had excellent results with this recipe.  The key is MEDIUM heat and covering the skillet with oil.  It works well w/ any bone-in piece of chicken.

for some reason i can not cook southern fried chicken, had to change my game plan to yankee fried dipped in franks/butter, blue cheese dressing, and diced celery, works like a charm. i have really given up on southern fried   boneless thighs is the way to go for me



recipe
https://newengland.com/today/food/commonwealth-fried-chicken/#_

I broast my chicken. I'm doing some for dinner tonite, I will post my cook on how I do it later this evening. 

I've never been able to get the breading to stick with fried chicken.
The local Publix store bought or Popeyes is about the best but I don't know how they do it.
On mine the skin is nice and crispy but the breading goes away. I've tried dry, wet, double breading, room temp, chilled, skillet fried, deep fried. Nothing has worked the way I want it to.

RedSkip said:

@ThrillSeeker. What do you mean by cover skillet with oil?  

Typo.  Should say "cover the skillet with foil"

I like to give my chicken a good brine in pickle juice, chick-fil-a style

fishlessman said:

for some reason i can not cook southern fried chicken, had to change my game plan to yankee fried dipped in franks/butter, blue cheese dressing, and diced celery, works like a charm. i have really given up on southern fried   boneless thighs is the way to go for me



recipe
https://newengland.com/today/food/commonwealth-fried-chicken/#_

Fish....secret ingredient is southern air. JKOC.....learned from my mom who was a great southern cook. Really not that difficult, Regretablly, I don't eat much fried food any more. But then again, it's almost football season,and nothing says fried chicken like a good tailgate. 

JohnH12 said:

I've never been able to get the breading to stick with fried chicken.
The local Publix store bought or Popeyes is about the best but I don't know how they do it.
On mine the skin is nice and crispy but the breading goes away. I've tried dry, wet, double breading, room temp, chilled, skillet fried, deep fried. Nothing has worked the way I want it to.

Increase your oil temp. 

Dondgc said:

Any fried chicken experts out there? How do you cook it?

First let me say no, I'm not a chicken expert. As to your second question, in heavy black iron with lard. 

I can't believe that some southerner hasnt already posted the heavy iron and lard. Y'all are killing me fellows. 
On a serious note, fried bird is pretty straight forward. Here is one of two ways that I do it. 
1. Soak chicken in buttermilk for 4-24 hours. Do not wipe or rinse the buttermilk off. Come straight out of the buttermilk, season if you like, and then right into the flour. 
2. Season to taste. You can use anything that you like. I like to season both the chicken and the flour. But that's just me. 
3. Dredge chicken in self rising flour. 
4. Fry in a heavy iron pan with lard. 
General tips:
For pan frying (not deep frying) 365 degrees is near an ideal frying temp. Especially if using lard. 
If you like a softer texture, then fry with the lid on. If you like a snappier texture, then fry uncovered. 
Most importantly, do not over cook the chicken. This is by far and large the biggest error that novice fryers make. When it's done, it's done.  
As I said earlier, there are many different ways to fry chicken. This is just one of them. However this one is simple and straight forward. Not only that, the chicken is quite impressive if I do say so myself. 
If you don't like this version, I have a deep fried one that I will share as well. 

Okay, here is my go to recipe.

Southern Style Deep Fried Chicken

Servings: 8

Ingredients
1 quart buttermilk
1 tsp garlic, granulated
1 whole cutup chicken
2 cups flour, self-rising
1 tsp oregano, dried
1 Tbs sage, ground
1 tsp cayenne pepper
2 Tbs Lawry's® garlic salt
1 Tbs Jane's Krazy Mixed Up Salt®
salt and pepper to taste

Procedure
1. Combine the buttermilk, granulated garlic and mix thoroughly in a refrigerator proof container. Add the chicken, make sure it's thoroughly coated by the buttermilk and soak for at least six hours before you plan to cook the chicken.

2. Combine the flour, oregano, sage, cayenne pepper, Lawry's® Garlic Salt, and Jane's Krazy Mixed Up Salt® in a 1 gallon sized Ziploc® bag. Zip the bag to close and thoroughly mix the contents. Put a drop of water on your finger and then touch the flour mixture with your moistened finger and taste it to see if you need to adjust any of the seasonings.

3. Add the amount of oil specified by your deep fryer manufacturer and preheat your deep fryer to 350 degrees Fahrenheit. Remove the amount of chicken your deep fryer will hold from the buttermilk mixture and let it drain. Dredge it in the flour mixture, be sure and coat it completely and add it to your deep fryer. Cook for the recommended time, which should be approximately 15 minutes. Remove the chicken from the deep fryer and place it on a wire rack over a shallow rimmed bowl or baking pan to let the oil completely drain off. Place it in a warm oven heated to approximately 200 degrees Fahrenheit to keep the chicken warm while you finish frying the other pieces of chicken. Continue until all the chicken has been cooked.

Tips
If you don't have a deep fryer, you can use a regular frying pan to accomplish this. Heat a 10 inch frying pan over medium-high heat, Pour enough oil in the pan for a depth of about 1 inch. When the oil has heated to 350 degrees Fahrenheit, fry three pieces of chicken at a time so that you do not overcrowd the chicken or it will not cook evenly. Cook on one side until the chicken starts to turn golden brown on the bottom, then turn and cook the other side. Continue until all chicken has been fried. This will take approximately 25 minutes per batch of chicken.

You can drain the chicken on paper towels on a plate if you wish. I prefer that oven method because that keeps the batter crispy.

You can let the chicken soak in the buttermilk mixture in the refrigerator up to 24 hours.

Cooking Times
Preparation Time: 20 minutes

Nutrition Facts
Nutrition (per serving): 441 calories, 20.9g total fat, 122.6mg cholesterol, 1443.1mg sodium, 485mg potassium, 29.9g carbohydrates, 1.1g fiber, 6g sugar, 31.3g protein.

All that being said, I strictly use peanut oil for chicken frying whether it is deep fried or pan fried simply because the rest of the family would not stand for lard, but I definitely would. Use a good bird. I buy Greenwise from Publix and have the butcher cut up a whole chicken for me. I season my chicken at least 2 hours before cooking, even if I choose to use just salt and pepper and sometimes, I do. If you are pan frying, don't crowd. Dark meat takes longer to cook than white meat, so put the pieces in a pre-heated oven to keep warm while the rest is frying. Self-rising flour will make a crispier crust. If you're looking for what grandma cooked, just use salt and pepper to season the chicken. The other spices just kick it up a little. I have multiple deep fryers and a 3 and 5 quart cast iron chicken fryer that I use, depending on how much chicken I am frying. Everything is better in cast iron.

@Dredger
Sister I'm so glad that you jumped in here too. I was really starting to worry about all of my southern friends. 

@SGH, Amazon frowns on the contents of my books being "freely available on the internet", so I was a little slow to post, sorry. I expect an email from them any day now, lol. It will not be pretty, but I will assure them it was me and not someone else posting it. Hope you understand.