l, not -l wrote:

> On 15-Sep-2011, Cheryl > wrote:
>
>
>>I know you Southerners will tell me if this isn't authentic but it sure
>>is good. Given that I want to cut out fried foods, I won't make it
>>often but I really wanted to try it. The recipe calls for soaking the
>>chicken in milk and beaten eggs for several hours. Then coat with flour
>>and seasonings, then dip back in the milk/eggs then back in the flour to
>>make a batter dip. Fry till done then drain on paper, then on a rack
>>until cool enough to eat.
>>
>>I had a frozen chicken breast so I put it frozen into the milk/eggs and
>>it soaked for a total of about 2 days while it thawed. Wow, it turned
>>out so flavorful and tender.
>
>
> My southern grandmother's recipe was: soak chicken in buttermilk for a few
> hours, dredge in seasoned flour and fry in cast iron skillet with lard or
> Crisco about one-third as deep as the the thickest piece of chicken.


Ummmm ....lard...that is important to tasty fried chicken, and i read
recently that non hydrogenated lard isn't all that bad for one.
--
JL