Southern Fried Chicken

5 Comments

• Jen says:

  17 Sep 2009 at 22:54

  Thanks for the recipe… it sounds so yummy! I have not had the best luck with fried chicken in the past, so I’m totally going to try this. I will use a traditional fat for frying, like lard or tallow. I bet that will give it a good southern fried taste. :)

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• Camille says:

  21 Sep 2009 at 08:03

  When you remove the breasts from the bone, do you skin them too? I’m wondering if I could use boneless/skinless breasts for the whole she-bang. My kids don’t enjoy eating chicken off of the bone – when I roast a whole bird I usually carve it all off before serving. The rest of the time I cut theirs off of the bone before serving. But that seems to ruin the “point” of a good fried chicken – the yummy crispy crust.

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  • greggsgal says:

    21 Sep 2009 at 08:17

    I don’t skin them because the skin makes yummy grease for cooking and for gravy. For instance, when I oven fry I don’t put anything in the pan because the grease will come off of the skin and start frying the pieces without any added help. But, boneless skinless would work. I’d play around with the soaking times. The buttermilk is going to break the meat down and it might get too — the only word coming to mind is mushy – lol — the longer it soaks without the bone.

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• Camille says:

  21 Sep 2009 at 09:24

  So maybe the answer is to buy bone-in, skin-on breasts, and de-bone them after the buttermilk soak, but leave the skin on. :)

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  • greggsgal says:

    21 Sep 2009 at 09:35

    You’ll save money buying them that way. :) I think that’s the best way to do it.

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