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Anyone can answer this, but it's really aimed at any readers from the… - B. Henderson Asher's Moments of Mirth [entries|archive|friends|userinfo]
Listen in, listen Ian!

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[Jan. 15th, 2009|02:31 pm]
Listen in, listen Ian!
Anyone can answer this, but it's really aimed at any readers from the southern USA: I want to make Southern Fried Chicken. What's your authentic, genuine, can't fail recipe?
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Comments:
[User Picture]From: perfectlyvague
2009-01-15 03:08 pm (UTC)
Nigella's from her third or fourth book is awesome. You have to cook the chicken in milk and fry it in pureen.
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[User Picture]From: ruudboy
2009-01-15 03:39 pm (UTC)
Is that what you posted a picture of the other day? That looked great, and it's what's inspired me to do it.
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[User Picture]From: atommickbrane
2009-01-15 04:18 pm (UTC)
Totally read 'pureen' as 'prunes'.

Totally felt sick.
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[User Picture]From: hello_jaime
2009-01-15 03:36 pm (UTC)
i live in the south, but i have no clue on how to make chicken. BUT! if you are in a need of a real southern meal you need Paula Deen.

here is her fried chicken recipe.

trust me, if she makes it it is truly southern and probably really good (but also totally bad for you). hope that helps!

Edited at 2009-01-15 03:37 pm (UTC)
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[User Picture]From: ruudboy
2009-01-15 03:40 pm (UTC)
Thanks - I'll have a look!
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[User Picture]From: rebl1969
2009-01-15 04:27 pm (UTC)
Make chicken parts, rinse them, pat them dry, soak in buttermilk for a bit. For your batter, crush up cornflakes or use panko bread crumbs, or both! Season with pepper, salt, and cayenne pepper.
Now: put your crumbs-n-stuff in a ziploc bag. Pick up your chicken parts, shake off excess buttermilk, drop in the bag one-by-one, and shake to coat.
Fry in plenty of hot peanut oil, preferably in a cast-iron skillet or Dutch oven so the heat is nice and even. Be careful not to crowd the skillet while cooking, best do it in batches if you have lots of chicken. Turn with tongs so as not to mess up the coating. If your oil is good and hot the chicken will not be greasy when it is done.
Transfer to a plate covered with paper towels, and keep warm in the oven till suppertime.
Serve with mashed potatoes and gravy, and green tomato pickle.

Edited at 2009-01-15 04:28 pm (UTC)
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[User Picture]From: carsmilesteve
2009-01-15 04:59 pm (UTC)
nb "gravy" in the above = weird white sauce stuff, NOT GREAT BRITISH GRAVY!!!
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[User Picture]From: rebl1969
2009-01-15 05:19 pm (UTC)
Having never had British gravy, I can't say for sure, but I'll take your word for it. But, wouldn't it be made the same way: make a roux, add milk, add broth, add spices, and stir? I mean, is there really another way to make gravy?
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[User Picture]From: cob_web
2009-01-15 05:23 pm (UTC)
British gravy doesn't have milk in it. It might have flour and butter, but only enough to thicken it slightly.

No idea how to make SFC, but my work canteen makes faboulous stuff.
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[User Picture]From: rebl1969
2009-01-15 05:28 pm (UTC)
White Barbecue Sauce with fried chicken is also excellent:
http://eatingmywords.southernliving.com/eating_my_words/2008/04/white-barbecue.html
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[User Picture]From: carsmilesteve
2009-01-15 05:32 pm (UTC)
yes. yes there is. (i'm trying VERY HARD not to say THE ONLY WAY!!!!) (i also fear you may be winding me up with your innocently phrased question...)

1. roast meat.

2. take roast juices and fat

3. heat on hob

4. add some boiling water/stock

5. add flour and water and gravy browning (see icon) or bisto

6. let it come to the boil, stirring all the time to avoid lumps and let the flour cook out

7. AT NO POINT ADD ANY MILK ;)

http://www.deliaonline.com/cookery-school/how-to/how-to-make-gravy,40,AR.html

Edited at 2009-01-15 05:33 pm (UTC)
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[User Picture]From: rebl1969
2009-01-15 05:43 pm (UTC)
Ah, but you're not roasting meat right now, you're frying chicken. No drippings. You gots ta make a roux for or you don't get any gravy!
I'll give you clear gravy with roast beef. Anyone who serves cream gravy with roast was not raised right.
But, cream gravy on fries = God's own dinner.
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[User Picture]From: rebl1969
2009-01-15 05:44 pm (UTC)
And, yes, good catch on me winding you up :)
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