Southern fried chicken

Chicken, turkey and any other yard birds.

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Southern fried chicken

Postby Russ » Thu Jan 09, 2020 10:09 pm

Help please, the web is telling me two ways, dry chicken, spiced flour roll, then buttermilk then spice mix again . Then the other way,
Soaked in buttermilk then one roll in spice mix then fry.

I know you guys can steer me in the right direction. I'm watching Thomas Keller videos. I have the spice mix pretty much up to date, just need the method you use.

T.i.a.

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Re: Southern fried chicken

Postby Rambo » Thu Jan 09, 2020 11:36 pm

Hey Russ; google up Paula Dean
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Re: Southern fried chicken

Postby Rambo » Thu Jan 09, 2020 11:36 pm

Maybe Deen
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Re: Southern fried chicken

Postby Russ » Fri Jan 10, 2020 12:35 am

Got her site but after search took me god knows where. Some other dudes site,wth.

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Re: Southern fried chicken

Postby OldUsedParts » Fri Jan 10, 2020 8:08 am

I do a wet mix with egg and milk and then a dry mix of flour with S&P.
After the grease is hot enuff, I double dip in both mixes.
(first into wet and then into dry THEN back into wet and into dry for the second time each) :dont:
THEN fry until done, turning over once :cheers:
:tup: :salut:
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Re: Southern fried chicken

Postby Rambo » Fri Jan 10, 2020 8:29 am

Use Crisco Shortening and a cast iron skillet with a lid
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Re: Southern fried chicken

Postby OldUsedParts » Fri Jan 10, 2020 9:14 am

One more thing I try not to do is to fry the battered Chicken too fast. I prefer to slow fry and cook until batter is nice and brown. :idea:
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Re: Southern fried chicken

Postby maw » Fri Jan 10, 2020 1:28 pm

OldUsedParts wrote:One more thing I try not to do is to fry the battered Chicken too fast. I prefer to slow fry and cook until batter is nice and brown. :idea:


OUP what is your preferred temp.
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Re: Southern fried chicken

Postby OldUsedParts » Fri Jan 10, 2020 4:18 pm

Honestly I have never checked the temp but I would guess around 300/325. I just use a pinch of dry mix while heating the grease/oil and start frying when it begins to sizzle the pinch of flour. If it appears to be not hot enuff or too hot I adjust with the burner while frying. Another thing that I NEVER DO is deep fry. I always fry in a Skillet. :dont:
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Re: Southern fried chicken

Postby maw » Fri Jan 10, 2020 4:38 pm

OldUsedParts wrote:Honestly I have never checked the temp but I would guess around 300/325. I just use a pinch of dry mix while heating the grease/oil and start frying when it begins to sizzle the pinch of flour. If it appears to be not hot enuff or too hot I adjust with the burner while frying. Another thing that I NEVER DO is deep fry. I always fry in a Skillet. :dont:


Thank you sir. I’ve def cooked to hot. Will try this next time.
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Re: Southern fried chicken

Postby OldUsedParts » Fri Jan 10, 2020 4:53 pm

The only reason I choose this way is because you can easily end up with crispy outside and reddish at the bones. :roll: :dont:
However, next time I'm gonna check the temp with my Therma Pen to see exactly what I'm doing. HAHAHAHA
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Re: Southern fried chicken

Postby txsmkmstr » Fri Jan 10, 2020 5:00 pm

I'm no chicken frying expert but I recall reading that after wet/dry coating you should let the chicken "rest" before frying. :dont: Something along the lines of 10 minutes or so. Again..... :dont:
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Re: Southern fried chicken

Postby Russ » Fri Jan 10, 2020 6:46 pm

Thanks so much, I'm following parts lead, but I have a deep frier that I can adjust temps. Cooking at 170c. I'll put pics up later.
:chef: :chef: :salut: :salut:

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Re: Southern fried chicken

Postby OldUsedParts » Fri Jan 10, 2020 6:55 pm

Looking forward to them, Pardnah :tup: :salut:
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Re: Southern fried chicken

Postby Weaverspitbbq » Sat Jan 11, 2020 3:08 am

Throw a match in your lard ..when it lites up its frying temp...grandma taught me that.

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