How do you make proper southern fried chicken?

Question

How do you make proper southern fried chicken?

Answer 1

go to www.videojug.com they have a step by step guide on how to make it.

Tina

Answer 2

Start by keeping it's elbows off the table.  Don't allow it to use slang or street vernacular, and above all else, teach it to say please and thank you.

Answer 3

I'm from Mississippi, is that southern enough (smile).  First wash your chicken. I don't know if you are familiar with mccormick's seasoning (seasoning salt with garlic).  sprinkle the chicken with  mccormick's seasoning, sprinkle with black pepper, maybe a little sea salt (it depends on how much salt you desire). allow chicken to set for about 30 minutes.  Afterwhich, prepare to cook by using what we consider a "deep fryer" pour vegetable oil into the deep fryer allow it to get hot. As the cooking oil is heating up, get a large ziplock bag fill the bag half full with self-rising flour (no certain brand must be self-rising, add a little more mccormicks seasoning to give the flour a little flavor maybe a half teaspoon, shake the bag to mix the seasoning.  Place the seasoned chicken into the ziplock bag, shake well to cover the chicken with flour. afterwhich take a pinch of the flour and sprinkle it into the cooking oil to make sure the oil is hot enough, if the flour sizzles it hot enough, Place your chicken in the oil cook on high to med temp, never fry chicken slowly, the key is to keep the temperature high enough so that you will have good, crunchy southern style fried chicken.  When chicken is done frying remove it from deep fryer, place chicken in an aluminum strainer to remove any oil that maybe left from deep frying.  Enjoy!!!!

Answer 4

Ingredients : 1 (21/2-to-3 pound broiler-fryer chicken ; 1/2 cup all-purpose flour ; 1 teaspoon salt ; 1 teaspoon paprika ; 1/4 teaspoon pepper ; Shortening, salad oil or bacon drippings

Cut chicken into serving-size pieces and rinse in cold running water; do not dry. Blend dry ingredients in a plastic or brown paper bag. Drop two or three pieces of chicken at a time into floured mixture and shake until chicken is coated. In a large heavy skillet heat enough shortening to fill skillet 1/2 inch deep over high heat until a drop of water sizzles when added to grease. ( Bacon drippings give the best and tastiest chicken.) Place chicken skin side down in hot fat; put in large pieces, such as b*****s and legs first. You may need to adjust heat as chicken cooks, lowering to medium high. Turn pieces to brown evenly. Reduce heat to medium low, cover, and cook about 30 minutes until tender...

Answer 5

Try asking in the correct section.

Answer 6

Cut up your chicken, leave skin on or not, up to you, soak in milk, in plastic zip lock, dump enough flour for your chicken, about 4 cups, added salt pepper, a bit of Cayenne, cup and half of bread crumbs, garlic powder, onion powder and any other spice you might like, a few eggs scram in a bowl, dip chickin flower, then eggs, then in flower again then off to the hot grease...yumyum.com or foodtv.com

Answer 7

I've found that if you let the chicken sit in the refrigerator for about 20 minutes after you've breaded it, the breading will stay on better when you fry it.

Answer 8

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