"Michael "Dog3" Lonergan" > wrote in message
6.121...
> Making fried chicken intimidates me almost as much as making meatloaf or
> crab cakes. Don't know why, it must be a mental thing. When I make any of
> the 3 they are okay, and passable, but not great. I shall attempt fried
> chicken and this time, I will follow this recipe exactly as written...
> maybe. I might use buttermilk instead of whole milk. I've used this recipe
> before but I crowded the skillet with too many pieces of chicken. I
> should
> fry the chicken in smaller batches.
>
> From southernfood.about.com:
>
> INGREDIENTS:
>
> 2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
> 2 cups all-purpose flour
> 1 teaspoon salt
> 1/2 teaspoon ground black pepper
> 1 cup milk
> vegetable shortening for frying
> 1 tablespoon bacon drippings
>
> PREPARATION:
>
> Wash chicken and pat dry.
>
> In a heavy brown paper bag or large food storage bag, combine the flour
> and
> salt and pepper; shake to blend well. Pour the milk into a wide shallow
> bowl.
>
> Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat,
> or electric fry pan set at 375° F.
>
> Add the bacon grease. When a drop of water spatters when it hits the hot
> oil, dip some of the chicken pieces into the milk then place in the bag
> and
> shake to coat evenly. Arrange the chicken pieces in the fat, making sure
> not to overcrowd. Fry the chicken until outside is golden brown and crisp,
> about 15 to 20 minutes, turning once to brown both sides. Reduce heat to
> 350° F and fry until cooked through golden brown, about 15 minutes longer.
> Turn once. Drain chicken on brown paper or paper towels, adding a little
> more shortening and bacon grease if necessary, setting or regulating the
> temperature as for the first batch.
> Transfer the chicken to a large platter for serving.
> Serves 8.
>
snip

Hi Michael,

The chickens indicated are of a fair size. If 2.5 pounds, you could
probably get one in a 10-inch cast iron skillet. If any larger, I would do
2 batches per chicken. I know there are various incantations for the
methodology, but I always soak my cut up chickens in buttermilk in the
fridge for up to 24 hours. The buttermilk takes away any of the nasty taste
that today's chickens seem to have as well as tenderizes the chicken and
also makes it very moist. After removing from the fridge I pour off the
buttermilk (I don't make any attempt to really drain the chicken) and drop
the chicken pieces one by one into the seasoned flour mixture. I don't
attempt to flour all the pieces at once. I use the one hand method to
dredge the chicken. Right hand into the milky chicken and over to the flour
to dredge. After dredging, each piece is put onto a wire rack to dry for a
bit or at least until each piece is dredged. I inspect each piece and if
there are still any wet spots the piece gets re-dredged and the excess flour
shaken off. The best seasoning mixture I've found is the same one that is
the basic rub for BBQ. If I've got the time. I use a shaker to season each
piece after it leaves the buttermilk and before dredging. That way the
seasoning is on the meat and not diluted by the flour.

By this time, the chicken is more at room temperature than fridge-cold. Fry
each piece in about 1/2 inch of hot fat, turning only once. Timing depends
a lot on how cold the chicken was when it hit the pan and how large the
pieces are. I watch for juices to rise to the top. I've never finished
cooking in the oven, but have used it to keep the pieces warm as I finish
the rest.

I've done it this way for years, but recently I watched an Alton Brown show
and the method is almost identical to his. Things to note about his method
is the arrangement of pieces in the pan. http://tinyurl.com/qee5

Janet

Janet B. wrote:

<snip good advice>

I can cook all kinds of complicated things, but find fried chicken
intimidating also.

The person I know who makes the best fried chicken brines the pieces before
dredging and doesn't use buttermilk or milk at all. He also cuts each side
of the breast into two pieces, and says not to poke at the pices while they
are cooking, and turn them only once. He doesn't turn the temperature up and
down. I think he cooks it at about 350 the whole time. In any case, he gets
super results.

Personally, I like to add some garlic powder and chipotle pepper to the
flour, but he doesn't.

On the meatloaf question, I suggest you consider the Market Street Meatloaf
in The New Basics Cookbook (Silver Palate). It's really, really good.

Janet wrote:

> On the meatloaf question, I suggest you consider the Market Street
> Meatloaf in The New Basics Cookbook (Silver Palate). It's really, really
> good.

YES! That's a fantastic meatloaf; it's the one I make again and again.

I typed up the recipe once upon a time, so it's on my computer at home, but
I *think* this is the same recipe; the following links vary only slightly,
and that with respect to the gravy:

http://groups.google.com/group/rec.f...e9ac4b1?hl=en&
http://groups.google.com/group/rec.f...1307ecd?hl=en&
http://groups.google.com/group/rec.f...4cd7101?hl=en&


Bob