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  1. #1
    Join Date
    Aug 2008
    Location
    Idaho
    Posts
    203

    Default Southern Fried Chicken

    I made southern fried chicken tonight.

    It was great!

    I bought a whole young chicken and cut it up myself. Sorry no pics, my hands were covered in raw chicken.

    I then put the breast, legs, and thighs in buttermilk to soak over night.

    Then tonight I got them out.



    Then I gave them a good dose of chicken spice (kosher salt, smoked Hungarian paprika, garlic powder and cayenne pepper)



    Then coated them in flour.



    I brought my Peanut oil up to 325*



    Then put the chicken in.



    After about 8 minutes on side "A" and 10 minutes on side "B" I pulled them out and gave the thighs a temp check.



    Then on to the plate.





    Man they were good!

    -=fred=-

  2. #2
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Love that pan-fried chicken, Fred! Seems that chicken shake is familiar, though. AB, by any chance?
    Rob - TX Sandman
    Plank Owner, TQJ

  3. #3
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Lookin' good! That's one of my favorite meals. I like the white chicken gravy made with the drippings along with a big stack of buttermilk biscuits.
    Keith

  4. #4
    Join Date
    Aug 2008
    Location
    Idaho
    Posts
    203

    Default

    Quote Originally Posted by TX Sandman View Post
    Love that pan-fried chicken, Fred! Seems that chicken shake is familiar, though. AB, by any chance?
    Yep, ya caught me!

    -=fred=-

  5. #5
    Join Date
    Aug 2008
    Location
    Idaho
    Posts
    203

    Default

    Quote Originally Posted by Bassman View Post
    Lookin' good! That's one of my favorite meals. I like the white chicken gravy made with the drippings along with a big stack of buttermilk biscuits.

    That is a good idea. So do you drain out the fry oil and then de-glaze the pan with some thing?

    I would like to hear more about the process.

    -=fred=-

  6. #6
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Quote Originally Posted by fredrogers View Post
    That is a good idea. So do you drain out the fry oil and then de-glaze the pan with some thing?

    I would like to hear more about the process.

    -=fred=-

    Yes, I drain all but a few tablespoons of the oil and hopefully there are some bits and pieces of chicken stuck to the pan. Add enough flour to absorb the oil and make a roux. Add milk until desired consistency is obtained. Add salt and pepper to taste.
    Keith

  7. #7
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Looks good One of my favorites.
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  8. #8
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Looks just like what mom made every Sunday afternoon after church.
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  9. #9
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Fried chicken, mashed potatoes, and corn.........that combo is tough to beat.
    FBJ

  10. #10
    Join Date
    Aug 2008
    Location
    Idaho
    Posts
    203

    Default

    Quote Originally Posted by Bassman View Post
    Yes, I drain all but a few tablespoons of the oil and hopefully there are some bits and pieces of chicken stuck to the pan. Add enough flour to absorb the oil and make a roux. Add milk until desired consistency is obtained. Add salt and pepper to taste.

    Nice! I am going to give that a try. I did not even think about that. Sound like some killer gravy.

    -=fred=-

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