[nickcarraway]

The cast-iron skillet is a crucial tool in making fried chicken at home.

[Resolute Conservative]

For sure.

Make sure the grease is not too hot, that will leave middle under cooked unless you burn the outside.

[Yosemitest]

The best fried chicken is Southern Fried, at a low heat, to keep the moisture in the chicken.
It's a learned art, and takes a long time to learn how to do it right.

[Irenic]

Completely agree!

[KC_Lion]

[Lurkina.n.Learnin]

Bump for later

[Polynikes]

Another helpful tip. Try not to make fried chicken while only wearing swimming trunks or in the nude.

[Ditter]

Fried chicken was one of my mothers specialties, along with meatloaf and egg custard. I have eaten my weight in those 3 things. Mom's gone now but Mr Ditter fries my chicken for me and I make him meatloaf. We have given up on the egg custard.

[Mountain Mary]

YUM!

[nesnah]

Good fried chicken is a learned form of art. It’s very difficult to get it perfect without a lot of practice and patience.

Cast iron skillet; let the raw chicken get to room temp right before frying (so it cooks more evenly); marinate it in brine for at least half a day, season the chicken itself and not the breading (before breading; there’s so much more.....

[Clintons Are White Trash]

It’s not difficult, but it can be messy. Years ago I read a prize winning recipe that included a few drops of yellow food coloring in the oil to give it more of a golden color :) I’ve been known to do just that!

[MagnoliaB]

And fry it in lard.

[JRandomFreeper]

It's not often that a FR thread changes my dinner menu. But fried chicken it is for tonight. Mmmmmm.

/johnny

[EEGator]

I like the title’s play on an R. Kelly song.

[RckyRaCoCo]

BFL

[DJ MacWoW]

At Least You Can Count On FR
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[Conan the Librarian]

Find a copy of “Good Eats” with Alton Brown’s methods. May not be as great as Grandma’s, but, it’s pretty much fail safe.

“Fry Somemore!”

[FlJoePa]

I agree that it’s hard. I have decent skills and come out disappointed more times than not. Usually an oil temperature problem with me.

[katana]

OK, folks, this is how my grandmother in Travelers Rest, KY taught my Cincinnati city girl mom how to make fried chicken. At sports banquets in high school people used to say "Oh look! Mrs. *** brought her fried chicken!" It was typically gone in under five minutes.

First, brine the cut up chicken pieces for about an hour in cold salt water (I use Kosher salt). Then add black pepper and about a teaspoon of sage to two cups all purpose flour and sift. Put the drained brined chicken into a gallon size zip lock bag (or a large bowl) and thoroughly coat the chicken in the flour mix. Let set for a few minutes and just before adding to the hot oil or lard (the best!), in a cast iron skillet if possible, roll in more flour.

Add the pieces to the hot oil and fry till golden brown on one side. Turn the pieces and cook till they're browned on the other and then remove to a paper towel covered platter. Turn off the flame and drain all but a bit of the grease into a glass bowl (I do it through a strainer and save the oil to use again). Turn the heat back on low and place the browned chicken back in, skin side up, add a couple tablespoons of water, cover and allow to steam to five to ten minutes.

The result is fully cooked, tender, juicy fried chicken with about the same breading texture as KFC original recipe but without the pressure cooker infused grease. If you prefer crispy skip the steaming.

[colorado tanker]

My experience is frying the chicken is pretty easy, the hard part is getting the spices right.

[don-o]

Motivated to try it one more time - again