Whats yours?

Everybody here is always after me here to fry chicken when we get together so i thought i'd see what you guys do with yours...here's mine tho the seasoning varies each time lol but its mostly the same stuff


i dont brine my chicken but i do season it several hours at the minimum before frying it. i use several different salts so be careful not to over salt your chicken.

black pepper
Sea salt
garlic salt
mccormick season salt
blackened seasoning
a light sprinkle of lemon pepper

i also add black pepper and blackened seasoning to my flour of which i also mix in almost a 1/4 cup of cornmeal

i fill my skillet about halfway with oil get it hot and add the chicken and once its all in i turn the heat down to just below medium and after the first couple of turns i sprinkle a little black pepper and garlic salt on it. my cooking process is about 45-50 minutes and is just right and never over cooked. my sister inlaw and my own kids are after me right now to make some so i'll post some pics up in the next few days after theyre over for dinner.

I do a copycat Chik Fil A recipe, little salt, little sugar, little black pepper, lots of Tony's. Kids beg for it on the weekends.

I cut it up for frying.... and leave more of the breast meat attached to the wings, this way its a bigger portion and all the pieces fry more evenly.

Then if possible I brine.... 1 gallon water, good dose of kosher salt, cracked black pepper, garlic powder & onion powder

After bringing I soak in a "butter milk mix" for a couple hours while I'm getting everything else ready.... whole milk, 2tbsp white vinegar

Then dredge in a mix of flour, paprika, garlic salt, black pepper and fry in peanut oil.... In a cast iron dutch oven with the oil only being 1.5-2" deep.

I use my pre-mixed fry mix. Haven't fried chicken in years.

Quit frying and started using this and following instruction on the box. May never fry another chicken. It is that good.

Kentucky Kernel Seasoning

Thank me later

heat oil, crack egg, pour chosen breading.. dip in egg dip in breading put in fry pan (prefer cast) then pull out within 7minutes... enjoy...

Fried food bad for you toss that sucker on the grill or pressure cooker

Popeyes has a Tuesday special, which is a drumstick and a thigh for ninety nine cents.

To many nasty hands eating out handling food. Not like years ago-- these people pee on their hands, pick boogers, and don't take baths. I'll make my own thank you.

Whole chicken cut up in pieces. Marinate chicken in butter milk over night next pat dry. Flour salt pepper Mexican pepper Rica mix in with flour. Put flour in bag put chicken in bag an shake. Put chicken on cooling rack for 5 min. or so. Fry in cast Iron skillet.

Do people really use buttermilk? or do they just use milk and say buttermilk?

In my time I have never seen buttermilk in the store, have never used it at my home and have never seen my mother use it. Call me a skeptic.

I have tried to deep fry chicken and never been really happy with it. Best I have made was pan fried finished in the oven season roll in flour and sear on all sides then finish in oven.

I no longer fry chicken but they do sell buttermilk in most stores. Mostly pints.

Yes buttermilk is sold in the store and I use it!! You can make it with milk and vinegar or you can buy it in the powdered form.

It is almost always located near the half and half and other coffee creamer or near the cartons of heavy cream in most grocery stores, sold in quarts and pints like Bill said. I've been using it for years. One of my favorite things to do is marinade backstrap steaks in it overnight then dredge in seasoned flour and fry. Also...buttermilk cornbread is pretty amazing. Yes you can make a substitute with a cup of milk and a tablespoon of vinegar or lemon juice but you dont really get the same consistency. It basically just gives it the same "sour" taste and thickens it a little bit (after it sits for 5-10 min). Works in a pinch but the real thing is always better.

Very easy to find. soak my fish in it before frying.

yep, use buttermilk all the time, probably as much or more so than regular milk ...

I saw an interesting recipe for fried chicken this morning when I was going thru yesterday's mail. It was in the monthly PEC (Pedernales Electric Coop) newsletter than has old fashion recipes that people submit. This one said take skin on chicken, dredge in seasoned flour, pass thru 50/50 mix of buttermilk and mayonnaise, then back thru seasoned flour and into 350* grease 1 inch deep, don't over crowd skillet, leave 6 minutes per side. I just found it odd and interesting about mixing buttermilk and mayonnaise...

That's what they start with for the ranch dressing mix.

people who eat skinless fried chicken

I know, right?

Salt, pepper, egg, flour.......no additional seasonings, dressings, or washes are required.

I use buttermilk for fried chicken and the very rare occasion that I make scratch biscuits.

Soak chicken in buttermilk, salt, black pepper, paprika, and thyme over night.
Dredge in seasoned flour.
Dip in eggwash.
Dredge in seasoned flour (separate bowl).
Fry in shortining in a cast iron skillet.