I came up with this idea the other night -- it's a combination
of recipes and ideas from Miguel (DH), my sister, and Alton Brown:

8-10 pieces cut up frying chicken
1 pint buttermilk
Spices or pre-made seasoning mixture
Flour
S&P
Paprika (optional)
Olive or canola oil for frying

Pour buttermilk into 9x11 baking pan. Season well with spices or
seasoning mixture (I use McCormick Rotisserie Chicken Seasoning).
Add chicken, skin side down. Cover and refrigerate. Turn chicken
every 1-2 hours, allowing at least 6 hours to marinate.

Season flour with S&P and paprika; heat oil in deep skillet at
medium-high. Remove chicken from buttermilk, discarding any leftover
milk. Dip each piece in seasoned flour then brown well on both sides.
Transfer to 9x13 baking pan, sprayed with cooking spray. Bake for
45-55 minutes, until chicken juices run clear.

I'm serving this with mashed potatoes, milk gravy (from the pan
drippings) and canned green beans. If you haven't heard of
McCormick, I have a link to the particular seasoning I'm using:

(http://www.mccormick.com/productdetail.cfm?id=6389)

No, I don't work for them, but thought interested readers might
want to know what's in it... :-)

--
jj - rfc (Jani) in WA
~ mom, Trollop, novice cook ~

jj - rfc wrote:
> I came up with this idea the other night -- it's a combination
> of recipes and ideas from Miguel (DH), my sister, and Alton Brown:
>
> 8-10 pieces cut up frying chicken
> 1 pint buttermilk
> Spices or pre-made seasoning mixture
> Flour
> S&P
> Paprika (optional)
> Olive or canola oil for frying
>
Sounds like fried chicken to me.

Jill

One time on Usenet, "jmcquown" > said:
> jj - rfc wrote:

> > I came up with this idea the other night -- it's a combination
> > of recipes and ideas from Miguel (DH), my sister, and Alton Brown:
> >
> > 8-10 pieces cut up frying chicken
> > 1 pint buttermilk
> > Spices or pre-made seasoning mixture
> > Flour
> > S&P
> > Paprika (optional)
> > Olive or canola oil for frying

> Sounds like fried chicken to me.

Right, but I've never made it like this before. My sister's recipe
simply calls for soaking in plain buttermilk, which is really good,
but I wanted to try it seasoned...

--
jj - rfc (Jani) in WA
~ mom, Trollop, novice cook ~

On Thu, 23 Mar 2006 20:06:20 GMT, (jj -
rfc) wrote:

>8-10 pieces cut up frying chicken
>1 pint buttermilk
>Spices or pre-made seasoning mixture
>Flour
>S&P
>Paprika (optional)
>Olive or canola oil for frying

Been doing this since God invented Southern Fried Chicken


@@@@@ Now You're Cooking! Export Format

Buttermilk Fried Chicken

poultry

3/4 cup buttermilk
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 lb chicken fryer or broiler
1 cup SR flour
1 1/2 cup vegetable oil

Combine buttermilk, salt and pepper; stir well. Skin cut up chicken,
if
desired. Place chicken in a shallow container and pour mixture over
top.
Cover and let stand 20 minutes, turning once. Remove chicken. Discard
buttermilk.

Dredge chicken in flour, coating well. Cook at 350F. in oil until
browned, turning to brown both sides. Reduce heat to 275F. Cover and
cook 25 minutes. Uncover and cook an additional 5 minutes. Drain on
paper
towels.

Yield: 4 servings


** Exported from Now You're Cooking! v5.73 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

In article >,
says...
> I came up with this idea the other night -- it's a combination
> of recipes and ideas from Miguel (DH), my sister, and Alton Brown:
>
> 8-10 pieces cut up frying chicken
> 1 pint buttermilk
> Spices or pre-made seasoning mixture
> Flour
> S&P
> Paprika (optional)
> Olive or canola oil for frying
>
> Pour buttermilk into 9x11 baking pan. Season well with spices or
> seasoning mixture (I use McCormick Rotisserie Chicken Seasoning).
> Add chicken, skin side down. Cover and refrigerate. Turn chicken
> every 1-2 hours, allowing at least 6 hours to marinate.
>
> Season flour with S&P and paprika; heat oil in deep skillet at
> medium-high. Remove chicken from buttermilk, discarding any leftover
> milk. Dip each piece in seasoned flour then brown well on both sides.
> Transfer to 9x13 baking pan, sprayed with cooking spray. Bake for
> 45-55 minutes, until chicken juices run clear.
>
>

I am puzzled as to why you would get traditional southern fried chicken
close to being done and then put it in the oven. You already have the
added fat and cleanup of frying. And, unless you have monster chickens,
baking for that long after a partial frying is going to overcook the
chicken.

Now I have a jones for southern fried chicken! Maybe tomorrow.

Peter Aitken

Peter A wrote:

> In article >,
>
> says...
> > I came up with this idea the other night -- it's a combination
> > of recipes and ideas from Miguel (DH), my sister, and Alton Brown:
> >
> > 8-10 pieces cut up frying chicken
> > 1 pint buttermilk
> > Spices or pre-made seasoning mixture
> > Flour
> > S&P
> > Paprika (optional)
> > Olive or canola oil for frying
> >
> > Pour buttermilk into 9x11 baking pan. Season well with spices or
> > seasoning mixture (I use McCormick Rotisserie Chicken Seasoning).
> > Add chicken, skin side down. Cover and refrigerate. Turn chicken
> > every 1-2 hours, allowing at least 6 hours to marinate.
> >
> > Season flour with S&P and paprika; heat oil in deep skillet at
> > medium-high. Remove chicken from buttermilk, discarding any leftover
>
> > milk. Dip each piece in seasoned flour then brown well on both
> sides.
> > Transfer to 9x13 baking pan, sprayed with cooking spray. Bake for
> > 45-55 minutes, until chicken juices run clear.
> >
> >
>
> I am puzzled as to why you would get traditional southern fried
> chicken
> close to being done and then put it in the oven. You already have the
> added fat and cleanup of frying. And, unless you have monster
> chickens,
> baking for that long after a partial frying is going to overcook the
> chicken.
>
> Now I have a jones for southern fried chicken! Maybe tomorrow.
>
> Peter Aitken

"Maryland fried chicken" sautéed just enough to 'set' the coating and
then finished in the oven. I prefer it to standing over the pan turning
the chicken to till done. This same technique is used with many dishes,
i do eggplant parmesan this way, salisbury steak, steak diane, and
probly a few more can't think of right now.
---
JL

One time on Usenet, Peter A > said:
> In article >,
> says...
> > I came up with this idea the other night -- it's a combination
> > of recipes and ideas from Miguel (DH), my sister, and Alton Brown:

BTW, I didn't mean to give anyone the impression that I had some great
new idea -- it's just new to me.

> > 8-10 pieces cut up frying chicken
> > 1 pint buttermilk
> > Spices or pre-made seasoning mixture
> > Flour
> > S&P
> > Paprika (optional)
> > Olive or canola oil for frying
> >
> > Pour buttermilk into 9x11 baking pan. Season well with spices or
> > seasoning mixture (I use McCormick Rotisserie Chicken Seasoning).
> > Add chicken, skin side down. Cover and refrigerate. Turn chicken
> > every 1-2 hours, allowing at least 6 hours to marinate.
> >
> > Season flour with S&P and paprika; heat oil in deep skillet at
> > medium-high. Remove chicken from buttermilk, discarding any leftover
> > milk. Dip each piece in seasoned flour then brown well on both sides.
> > Transfer to 9x13 baking pan, sprayed with cooking spray. Bake for
> > 45-55 minutes, until chicken juices run clear.

The chicken was delicious, though the crust started to fall off
because I was too rough when moving it around the pan. IIRC, Alton
Brown suggests freezing it for a few moments before frying to help
set the crust, but I could be wrong, I need to check. I loved the
tangy-ness that the buttermilk imparted, now I see why it's so
popular (I've only had my sister's Buttermilk Fried Chicken one
time, a loooong while ago). I'm definitely making this again.

> I am puzzled as to why you would get traditional southern fried chicken
> close to being done and then put it in the oven.

Honestly, it's because I'm too lazy and impatient to stand at the
stove turning it over and over (which is how my grandmother did it)
for that amount of time. And if I just turn the heat down and cover
the chicken, it's cooked through, but not super crispy the way we
like it.

> You already have the
> added fat and cleanup of frying. And, unless you have monster chickens,
> baking for that long after a partial frying is going to overcook the
> chicken.

Would have helped had I included a tempurature, eh? I did thighs and
drumsticks at 325º F for 50 minutes. I don't find it to be overcooked,
but YMMV of course.

> Now I have a jones for southern fried chicken! Maybe tomorrow.

Oh, it was just wonderful! As I said, I learned a lot and it will
be even better next time. Happy to spread the craving around... :-)

--
jj - rfc (Jani) in WA
~ mom, Trollop, novice cook ~

On Fri, 24 Mar 2006 22:13:00 GMT, (jj -
rfc) wrote:

>Honestly, it's because I'm too lazy and impatient to stand at the
>stove turning it over and over (which is how my grandmother did it)
>for that amount of time.

Over and over? No wonder your "crust" fell off!!

375F. add chicken "meatiest" side down....lower heat, cover and cook
12 minutes. Turn ONCE, cover and cook 10 minutes more. Chicken will
be done. Drain on rack and serve. THAT is fried chicken.

Sweet Tater biscuits will top off the meal with plenty of sweet tea,
green beans and cole slaw!


@@@@@ Now You're Cooking! Export Format

Sweet Potato Biscuits

breads, brunch

2 cups cooked, mashed sweet potatoes
1 stick butter; melted
1 1/4 cups milk
4 cups self-rising flour
pinch baking soda
3 tablespoons sugar

Mix together the sweet potatoes, butter and milk until well blended.
Stir in the flour, baking soda and sugar. Shape the dough into a ball
and knead about 8 to 10 times on a well-floured board. Roll the dough
out 1-inch thick and cut with a 2-inch biscuit cutter. Bake in a
greased baking pan in a 400F oven for 15 to 20 minutes or until brown.

Yield: 15 biscuits


** Exported from Now You're Cooking! v5.73 **



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

One time on Usenet, Ward Abbott > said:
> On Fri, 24 Mar 2006 22:13:00 GMT, (jj -
> rfc) wrote:
>
> >Honestly, it's because I'm too lazy and impatient to stand at the
> >stove turning it over and over (which is how my grandmother did it)
> >for that amount of time.
>
> Over and over? No wonder your "crust" fell off!!

No, I said I DON'T continually turn it.

> 375F. add chicken "meatiest" side down....lower heat, cover and cook
> 12 minutes. Turn ONCE, cover and cook 10 minutes more. Chicken will
> be done. Drain on rack and serve. THAT is fried chicken.

That is your fried chicken, anyway. Congratulations...

--
jj - rfc (Jani) in WA
~ mom, Trollop, novice cook ~