On Sep 15, 6:26*pm, Ema Nymton > wrote:
> On 9/15/2011 1:40 PM, 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.
>
> If you liked it, then don't change a thing. *If I am cooking a whole
> chicken, I will soak it overnight in buttermilk and a tablespoon of
> salt. *When I am ready to cook the chicken, I toss the chicken in
> seasoned flour, and if I want it crispy, I dip it in beaten egg and
> milk, then back into the flour.
>
> Becca

I have never cooked Southern fried chicken. I love it too.
I bought some at the grocery store's deli section.
How do you know when the chicken is done? I sometimes
had some I bought and the chicken was still pink inside.
I'd like to try it sometimes.

Lucille