Home Forums Hunting & Shooting Food, Cooking, and Game Preparation yep, fried chicken...

Greetings Campfire folks...returned today from a delightful fly fishing event, and one of the entrees they served was fried chicken, the store-bought, pre-prepared version, modest but really hit the spot, nonetheless.

Anyway, along with some nice pics and reminiscences, brought back a craving for fried chicken. Order of things, bourbon, ice water, more bourbon, coleslaw, nuked a potato and placed it on the rack in the oven for finishing, later dressed with chive compound butter, S+P, sour cream, more minced chives, fried the chicken in batches, dark meat first, of course, then continued the bake for about 20 min.

Anyway the question I have is what is everyone seasoning the chicken with before the fry? Simple step, but it adds a lot to the flavor. I used S+P, and Season-All.

Gotta go now and have another piece of chicken...

Looks great sse! I love good fried chicken when it is hot.

I prefer mine when it's still hot and dripping with grease!

as with most foods, I like my fried Chicken simple. I wash the pieces, and pat dry. I dip in buttermilk, season with just salt and black pepper, drop into a sack of AP flour and shake.
That's it, nothing else. I want the flavor of the Chicken to be the star, not some rub, special seasoning or anything else.
I fry in Peanut Oil, and my fried Chicken is pretty damn good.

Fix mine the same way, but I prefer to fry mine in good ole Crisco.

Very delectable when still steaming hot. That batch was perfectly cooked, juicy, tender, yet still retained a good chew texture, but I also do love it cold, picnic style...

The flavor of the Season All was very slight, since I put it in the flour, not directly on the chicken. This was fried in vegetable oil.

I'll have to try your method, Sam. I'm sure it has a great flavor. But, being right on the cusp of BBQ season, not sure when. If we get a good cold spell, I'd give it another shot.

My Dad liked it cold too, in fact he preferred it that way. Not me I like it hot. I'll eat it the next day so not to waste, but not my favorite.

Just had a drumstick, room temperature. The flavor of the chicken was very prominent, not covered up at all. It is true, though, as in many things, that proper seasoning can be screwed up.

Room temp the same day is good. Refrigerated is another thing.

^^^ This right here. I don't fumble around with much else. If I'm frying chicken (which I just bought 2 cheap this evening after work, as a matter of fact), I want that down home fried chicken taste. Not a bunch of other stuff.

Leave that to the smashed taters and sides.

'Bout the only thing I may add to the flour is some fresh ground black pepper, only because I like it.

Looks really good sse! Reminds me that we haven't had it for a while. We use buttermilk, flour seasoned with salt, pepper and some Dizzy Pig "Shak'in the Tree". Fried in store brand shortening from Walmart. It's the only shortening we've found that still has the trans fat in it. I know it's not good for you, but it sure as hell tastes good!

Mike

the best kind

+1

i dip in egg,batter with a mixture of A-1 seasoned flour,oldbay and black pepper. brown in a 12in iron skillet in good ole lard. then place in oven for 40min at 300deg.

looks good, after a buttermilk soak I use

3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons celery seed ground
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon lemon pepper

i'll try that, too

Buttermilk n Frank's overnight. Seasoned flour, egg wash, seasoned flour ... deep fry and back off to save fingers from the starving horde.

GE

For you FL purists, don't try this...

Alton Brown Pan Fried Chicken

Excellent link sse.

Alton the nails the basics and a bit of the food science behind the technique.