….is good. I mean, really.
Fried chicken baffled me for a long time. Like pie crust. Then I figured it out, relaxed, and now it’s one of my favorite things to make. Who doesn’t like fried chicken? I don’t have a specific recipe, really. Just a method. I soak the chicken in a mixture of milk and eggs. (How much milk, and how many eggs, depends on how much chicken.) After soaking for a few hours, I dip in a varying mixture of ground cracker crumbs or ground potato chips with flour and pepper and whatever else I feel like. Salt depends on whether I used potato chips, which are already salty. Mostly I use crackers mixed with flour. I just like the added texture. Oatmeal is also good. It’s all good…..
kld says:
Are you starting this recipe w/skinless, boneless chicken breasts? I can’t get mine crisp because I don’t want to leave the skin on the pieces
On February 11, 2014 at 6:04 pm
Suzanne McMinn says:
No, I love skin-on thigh pieces!
On February 11, 2014 at 6:14 pm
jodiezoeller says:
The photo has me drooling for some good fried chicken. We don’t fry anything at home, so I’ll have to beg my hubby to take me to Babe’s in Dallas. They have really good chicken.
On February 11, 2014 at 6:11 pm
Joell says:
:happyflower:
Oh be still my heart! :heart: :heart: :heart:
Is there any thing better than fried chicken? I think not!
I love fried chicken, my Mom made the best fried chicken, she learned as a young bride when we were living in Selma Ala. while my Dad was stationed there, I could never get mine to taste like hers. It has to be one of the foods of the Gods.
Thank you for this post, I will have to pull one from the freezer and fix it this week, I never get tired of chicken.
On February 11, 2014 at 7:06 pm
Miz Carmen says:
Need More Information, darnit!!
Please, pleasepleaseplease – post a recipe or at least more guidelines. Maybe some measurements with those options and variations (i.e. “1 egg and 1/4 c. milk for each 1/2 lb. chicken, roughly.) Or: 1/2 c. dry ingredients (flour, crushed chips, etc.), and fry temps, etc.
I would love to try your fried chicken method, and I NEED MORE CLUES! I tend to tweak recipes anyway, but this doesn’t give me enough of a leaping-off point.
Thanks awfully! Love your site. Love the recipes. Love the PHOTOS. I lurk here daily!
On February 11, 2014 at 7:17 pm
Suzanne McMinn says:
Okay, I will do a fried chicken post!
On February 11, 2014 at 7:26 pm
Sue, a Florida Farm Girl says:
Yeah, that’s what YOU say. I can’t fry chicken worth a &*@(&@*&$^!!!!! Sure does look good, though.
On February 11, 2014 at 7:29 pm
yvonnem says:
Yay for a fried chicken post. :hungry: I’m always afraid of under cooking chicken – therefore, I tend to over cook! That pic of your chicken looks perfect!
On February 11, 2014 at 7:30 pm
GA_in_GA says:
That fried chicken looks so delicious. I just pulled cornbread from the oven. Now I want fried chicken instead of the chili I made!
:hissyfit:
On February 11, 2014 at 7:56 pm
Marigene says:
Yummy, now I am hungry, again!
On February 11, 2014 at 10:39 pm
WvSky says:
Hey! I KNOW that chicken! 😥
On February 11, 2014 at 11:04 pm
joykenn says:
I think the “usual” ratio is 1 egg to 1/2 milk. Also, anyone tried dripping the chicken into a mixture of spices and equal parts flour and cornstarch. That’s supposed to make the coating extra crispy. Hey, Suzanne, why don’t you try it with that mix and your usual mix and see how it crisps.
On February 12, 2014 at 6:16 pm
joykenn says:
Opps! That’s 1 egg to 1/2 CUP of milk.
On February 12, 2014 at 6:16 pm
hawkswench says:
Joy if you like the taste of buttermilk ranch dressing, add some to the egg and milk mixture. I don’t know how much, I just add enough to thicken the egg/milk mixture.
On February 14, 2014 at 10:13 pm
wkyangel says:
I’ve been making cheese lately, using the whey in the bread I make and still having quite a bit left! I don’t know if ya’ll saw that brief flash of light yesterday, but that was a light bulb going off in my head! The little voice said, soak the chicken in the whey! So, in a zip bag went the chicken and a good amount of whey for an overnight soak! Wow! Was it ever good, seasoned up with a bit of creole seasoning!
On February 22, 2014 at 12:50 am