Fried Chicken First Timer.

On Sun, 04 Dec 2005 23:42:05 GMT, "Richard Green"
<[email hidden]> rummaged among random neurons and
opined:

Quoted message said:

Howdy,
The only fried chicken I've ever eaten came from KFC. Now, while I quite
like it, I'm not looking to make a KFC clone here. I have this recipe but
have never tried it. Guess I gleaned it from RFC at some stage. It seems to
be distinctly lacking in the eleven herbs and spices department. What do you
fried chicken afficianados think? A bit bland? Or is it traditional? Isn't
360 degrees a bit cool?

IMHO, fried chicken doesn't need to be overwhelmed with spices and the
below recipe, and I suspect the one you posted, are traditional and I
know mine is very tasty. And the below recipe suggests 350°F, which
works quite well.

Quoted message said:

Over to you.
Oh yeah, what's it like reheated?

Limp. AFAIK, the only way to crisp it up again is to re-fry it.

<snip recipe>

Your recipe is very much like the one I've used for a few years. I'd
tried to duplicate my mother's excellent fried chicken (sure wish I'd
had her show me before it was too late) and this one tastes exactly
like hers.

@@@@@ Now You're Cooking! Export Format

Buttermilk Fried Chicken

meats and poultry

1 whole chicken; cut into 8 pieces
1 1/2 cup buttermilk
2 cups all purpose flour
3 - 4 cups vegetable shortening

Place chicken pieces in a gallon-sized zipper-lock bag. Mix buttermilk
with 1 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over
chicken; seal bag, then refrigerate for at least 2 hours and up to 24
hours.

Meausre flour, 1 teaspoon salt and 1/2 teaspoon pepper into a large
double brown paper bag; shake to combine. Drop half of chicken pieces
into flour mixture and shake thorooughly to completely coat with
flour. Remove chicken from bag, shaking excess flour from each piece.
Place coated chicken pieces on a large wire rack set over a jelly roll
pan until ready to fry. Repeat coating with remaining chicken pieces.

Meanwhile, spoon enough shortening to measure 1/2 inch deep into a 12
inch skillet; heat to 350°F. Place chicken pieces, skin side down,
into hot oil, cover with lid or cookie sheet and cook for 5 mins. Lift
chicken pieces with tongs to make sure chicken is frying evenly;
rearrange if some pieces are browning faster than others. Cover again
and continue cooking until chicken pieces are evenly browned, about 5
mins. longer. (Be sure oil continues to bubble; oil temperatures at
this point should be between 250 and 300°Fm and should be maintained
at this level until chicken is done.) Turn chicken over with tongs and
cook uncovered until chicken is browned all over, 10 to 12 mins.
longer. Remove chicken from skillet with tongs and return to wire rack
set over jelly roll pan.

Contributor: The Best Recipe

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Richard Green said:

Howdy,
The only fried chicken I've ever eaten came from KFC. Now, while I quite
like it, I'm not looking to make a KFC clone here. I have this recipe but
have never tried it. Guess I gleaned it from RFC at some stage. It seemsto
be distinctly lacking in the eleven herbs and spices department. What do you
fried chicken afficianados think? A bit bland? Or is it traditional? Isn't
360 degrees a bit cool?
Over to you.
Oh yeah, what's it like reheated?
[snip recipe]

Well, that's the basic recipe, and there's nothing wrong with it. You
can add many other things to the flour coating. Just keep
experimenting until you find what you like. Possibilities include:
cinammon, crushed coriander seeds, dry mustard powder, sage, poultry
seasoning, chili powder, cumin, crushed allspice, paprika, Old Bay
seasoning, garlic powder, onion powder. I think the colonel's 11 herbs
and spices have been published -- you could probably google it.
Personally, after salting and peppering the chicken directly, I add a
tiny bit of cinammon, a pinch of mustard powder, and a good shake of
Old Bay to the flour.

As to process, it's traditional (and effective) to fry as your recipe
says, preferably in a cast iron skillet, preferably in lard.
Personally, I don't do it the traditional way. First, I "double dip"
the flour coating. That is, I first dredge the chicken, then put it on
a rack for at least 30 minutes to dry, then dredge it again just before
frying. I use an electric frypan set to 375°F. I fry each side only
until it's the color I like, then I remove it and put it on a rack over
a pan in a 375°F oven. I do this mostly for control -- it reduces the
time I need to be standing over the frypan and leads to very consistent
results. It also gives me more time to fuss over the gravy and
whatever the side dishes are. The gravy is what makes a fried chicken
dinner anyway, imho. -aem

When I make fried chicken at home salt and pepper is about all I use. I may
throw some garlic powder in... maybe some season salt, but never 11 herbs
and spice. I do use half flour half cornstarch for crispness. Fried at
home is always good.

Lynne

"Richard Green" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Howdy,
The only fried chicken I've ever eaten came from KFC. Now, while I quite
like it, I'm not looking to make a KFC clone here. I have this recipe but
have never tried it. Guess I gleaned it from RFC at some stage. It seems
to be distinctly lacking in the eleven herbs and spices department. What
do you fried chicken afficianados think? A bit bland? Or is it
traditional? Isn't 360 degrees a bit cool?
Over to you.
Oh yeah, what's it like reheated?

Richard.

@@@@@ Now You're Cooking! Export Format

Southern Fried Chicken

1 3-4 lb chicken; in pieces
1 teaspoon salt
1 teaspoon pepper
2 cup buttermilk
1 self raising flour
1 vegetable oil

Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or
zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least
2
hours.
Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in
flour.

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat
to
360°. Add chicken, a few pieces at a time; cover and cook 6 minutes.
Uncover
chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes.
Uncover
and cook 5 to 9 minutes, turning chicken the last 3 minutes for even
browning,
if necessary. Drain on paper towels.

Contributor: Southern Living, AUGUST 2002

** Exported from Now You're Cooking! v5.66 **

King's Crown said:

When I make fried chicken at home salt and pepper is about all I use. I may
throw some garlic powder in... maybe some season salt, but never 11 herbs
and spice. I do use half flour half cornstarch for crispness. Fried at
home is always good.

Lynne

"Richard Green"

Quoted message said:

The only fried chicken I've ever eaten came from KFC. Now, while I quite
like it, I'm not looking to make a KFC clone here. I have this recipe but
have never tried it. Guess I gleaned it from RFC at some stage. It seems
to be distinctly lacking in the eleven herbs and spices department. What
do you fried chicken afficianados think? A bit bland? Or is it
traditional? Isn't 360 degrees a bit cool?
Over to you. Oh yeah, what's it like reheated?
Richard.

Southern Fried Chicken

Clipped recipe ...

Quoted message said:

Drain on paper towels.

Drain on a rack tho. It seems to keep it crispier longer. And don't reheat it -
I would just as soon eat it cold on salad or in a sandwich. Or stir fry it with
other veggies.
Edrena

Terry "Squeaks" Pulliam Burd has said:
<<Your recipe is very much like the one I've used for a few years. I'd
tried to duplicate my mother's excellent fried chicken (sure wish I'd
had her show me before it was too late) and this one tastes exactly
like hers.>>

tks for the recipe - specific enough for the rankest newby frycook;

"The Joneses" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

King's Crown said:

When I make fried chicken at home salt and pepper is about all I use. I
may
throw some garlic powder in... maybe some season salt, but never 11 herbs
and spice. I do use half flour half cornstarch for crispness. Fried at
home is always good.

Lynne

"Richard Green"

Quoted message said:

The only fried chicken I've ever eaten came from KFC. Now, while I
quite
like it, I'm not looking to make a KFC clone here. I have this recipe
but
have never tried it. Guess I gleaned it from RFC at some stage. It
seems
to be distinctly lacking in the eleven herbs and spices department.
What
do you fried chicken afficianados think? A bit bland? Or is it
traditional? Isn't 360 degrees a bit cool?
Over to you. Oh yeah, what's it like reheated?
Richard.

Southern Fried Chicken

Clipped recipe ...

Quoted message said:

Drain on paper towels.

Drain on a rack tho. It seems to keep it crispier longer. And don't reheat
it -
I would just as soon eat it cold on salad or in a sandwich. Or stir fry it
with
other veggies.
Edrena

I drain on brown paper sacks. Stays really crispy. I agree though don't
reheat it's great cold and will not crisp up with reheating.

Lynne

Aem said:
You can add many other things to the flour coating. Just keep
experimenting until you find what you like snip ......and.........
As to process, it's traditional (and effective) to fry as your recipe
says, preferably in a cast iron skillet, preferably in lard.
Personally, I don't do it the traditional way. First, I "double dip"
the flour coating. That is, I first dredge the chicken, then put it on
a rack for at least 30 minutes to dry, then dredge it again just before
frying. I use an electric frypan set to 375°F. I fry each side only
until it's the color I like, then I remove it and put it on a rack over
a pan in a 375°F oven. I do this mostly for control -- it reduces the
time I need to be standing over the frypan and leads to very consistent
results. It also gives me more time to fuss over the gravy and
whatever the side dishes are. The gravy is what makes a fried chicken
dinner anyway, imho.

tks for your suggestions. I like the "double dipping' idea for a crispier
coat. I also like old bay seasoning so I'll probably add some of that. For a
very non 'southern' version, I guess I could try judicious combos of various
herbs, say thyme, oregano, sage etc. or mexican chilli powder, herbes de
provence or chinese five spice powder. How about smoked paprika. Maybe a
touch of garam masala.

Richard.

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Richard Green said:

Howdy,
The only fried chicken I've ever eaten came from KFC. Now, while I quite
like it, I'm not looking to make a KFC clone here. I have this recipe but
have never tried it. Guess I gleaned it from RFC at some stage. It seems
to
be distinctly lacking in the eleven herbs and spices department. What do
you
fried chicken afficianados think? A bit bland? Or is it traditional? Isn't
360 degrees a bit cool?
Over to you.
Oh yeah, what's it like reheated?
[snip recipe]

Well, that's the basic recipe, and there's nothing wrong with it. .
Possibilities include:
cinammon, crushed coriander seeds, dry mustard powder, sage, poultry
seasoning, chili powder, cumin, crushed allspice, paprika, Old Bay
seasoning, garlic powder, onion powder. I think the colonel's 11 herbs
and spices have been published -- you could probably google it.
Personally, after salting and peppering the chicken directly, I add a
tiny bit of cinammon, a pinch of mustard powder, and a good shake of
Old Bay to the flour.

-aem

Yes, possibly less is more..... mind you it seems to have worked for the
colonel.

"King's Crown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I make fried chicken at home salt and pepper is about all I use. I
may throw some garlic powder in... maybe some season salt, but never 11
herbs and spice. I do use half flour half cornstarch for crispness.
Fried at home is always good.

Lynne

"Richard Green" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Howdy,
The only fried chicken I've ever eaten came from KFC. Now, while I quite
like it, I'm not looking to make a KFC clone here. I have this recipe but
have never tried it. Guess I gleaned it from RFC at some stage. It seems
to be distinctly lacking in the eleven herbs and spices department. What
do you fried chicken afficianados think? A bit bland? Or is it
traditional? Isn't 360 degrees a bit cool?
Over to you.
Oh yeah, what's it like reheated?

Richard.

@@@@@ Now You're Cooking! Export Format

Southern Fried Chicken

1 3-4 lb chicken; in pieces
1 teaspoon salt
1 teaspoon pepper
2 cup buttermilk
1 self raising flour
1 vegetable oil

Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or
zip-top plastic bag, and add buttermilk. Cover or seal, and chill at
least
2
hours.
Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in
flour.

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat
to
360°. Add chicken, a few pieces at a time; cover and cook 6 minutes.
Uncover
chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes.
Uncover
and cook 5 to 9 minutes, turning chicken the last 3 minutes for even
browning,
if necessary. Drain on paper towels.

Contributor: Southern Living, AUGUST 2002

** Exported from Now You're Cooking! v5.66 **

I've gone off the reheating idea. It probably would be limp. Some KFC
outlets down here reheat their chicken - you can always tell. Its dry,
chewey not at all crispy.
"The Joneses" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

King's Crown said:

When I make fried chicken at home salt and pepper is about all I use. I
may
throw some garlic powder in... maybe some season salt, but never 11 herbs
and spice. I do use half flour half cornstarch for crispness. Fried at
home is always good.

Lynne

"Richard Green"

Quoted message said:

The only fried chicken I've ever eaten came from KFC. Now, while I
quite
like it, I'm not looking to make a KFC clone here. I have this recipe
but
have never tried it. Guess I gleaned it from RFC at some stage. It
seems
to be distinctly lacking in the eleven herbs and spices department.
What
do you fried chicken afficianados think? A bit bland? Or is it
traditional? Isn't 360 degrees a bit cool?
Over to you. Oh yeah, what's it like reheated?
Richard.

Southern Fried Chicken

Clipped recipe ...

Quoted message said:

Drain on paper towels.

Drain on a rack tho. It seems to keep it crispier longer. And don't reheat
it -
I would just as soon eat it cold on salad or in a sandwich. Or stir fry it
with
other veggies.
Edrena

Richard Green said:

Howdy,
The only fried chicken I've ever eaten came from KFC. Now, while I
quite
like it, I'm not looking to make a KFC clone here. I have this recipe
but
have never tried it. Guess I gleaned it from RFC at some stage. It
seems to
be distinctly lacking in the eleven herbs and spices department. What
do you
fried chicken afficianados think? A bit bland? Or is it traditional?
Isn't
360 degrees a bit cool?
Over to you.
Oh yeah, what's it like reheated?

Richard.

@@@@@ Now You're Cooking! Export Format

Southern Fried Chicken

1 3-4 lb chicken; in pieces
1 teaspoon salt
1 teaspoon pepper
2 cup buttermilk
1 self raising flour
1 vegetable oil

One trick is to quickly sauté the breaded pieces of chicken in only a
little hot oil, just until the breading firms up and takes on a bit of
colour, and even if one is not breading the chicken then quickly sauté
the chicken in hot oil till stiffened and lightly browned, then place
the chicken in an oven proof dish and place in a 375 F oven for 20 - 30
minutes depending on size and amount of chicken.

A much smaller amount of oil used merely to lightly brown the skin of
the chicken.

Also a table spoon of baking soda in your batter will make for a lighter
crunchier coating. Egg yolk and bread crumb rather than batter is nice
also, and the Japanese product panko is excellent for fried chicken.
---
JL

Quoted message said:

Sprinkle chicken with salt and pepper. Place chicken in a shallow dish
or
zip-top plastic bag, and add buttermilk. Cover or seal, and chill at
least
2
hours.
Remove chicken from buttermilk, discarding buttermilk. Dredge chicken
in
flour.

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven;
heat
to
360°. Add chicken, a few pieces at a time; cover and cook 6 minutes.
Uncover
chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes.
Uncover
and cook 5 to 9 minutes, turning chicken the last 3 minutes for even
browning,
if necessary. Drain on paper towels.

Contributor: Southern Living, AUGUST 2002

** Exported from Now You're Cooking! v5.66 **

Richard Green said:

tks for your suggestions. I like the "double dipping' idea for a crispier
coat. I also like old bay seasoning so I'll probably add some of that. For a
very non 'southern' version, I guess I could try judicious combos of various
herbs, say thyme, oregano, sage etc. or mexican chilli powder, herbes de
provence or chinese five spice powder. How about smoked paprika. Maybe a
touch of garam masala.

Chinese five-spice powder is EXCELLENT on fried chicken! There's a
place in St. Paul (Minnesota) that is known for their fried chicken.
The first thing I noticed when Crash and I went there the first time
was the faintest hint of five-spice. Brought the chicken several
notches above most of the others I've tried.

For anyone local to the Twin Cities, I'm talking about Porky's on
University Ave.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Sun 04 Dec 2005 11:59:03p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

Richard Green said:

tks for your suggestions. I like the "double dipping' idea for a
crispier coat. I also like old bay seasoning so I'll probably add some
of that. For a very non 'southern' version, I guess I could try
judicious combos of various herbs, say thyme, oregano, sage etc. or
mexican chilli powder, herbes de provence or chinese five spice powder.
How about smoked paprika. Maybe a touch of garam masala.

Chinese five-spice powder is EXCELLENT on fried chicken! There's a
place in St. Paul (Minnesota) that is known for their fried chicken.
The first thing I noticed when Crash and I went there the first time
was the faintest hint of five-spice. Brought the chicken several
notches above most of the others I've tried.

For anyone local to the Twin Cities, I'm talking about Porky's on
University Ave.

Carol, I'm sorry, but I just can't imagine fried chicken with Chinese five-
spice powder, but then I was raised on *true* southern fried chicken, as my
family from Mississippi prepared it. Nothing but plenty of salt, black
pepper, a hint of granulated garlic, and sometimes a bit of paprika. Any
other additions I've tried put it off the mark. Keeping it simple is
probabaly why I detest KFC and almost all other commercially prepared fried
chicken.

OTOH, I love Chinese five-spice powder and often use it in cooking other
dishes.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Sun 04 Dec 2005 11:59:03p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

Chinese five-spice powder is EXCELLENT on fried chicken! There's a
place in St. Paul (Minnesota) that is known for their fried chicken.
The first thing I noticed when Crash and I went there the first time
was the faintest hint of five-spice. Brought the chicken several
notches above most of the others I've tried.

Carol, I'm sorry, but I just can't imagine fried chicken with Chinese five-
spice powder, but then I was raised on *true* southern fried chicken, as my
family from Mississippi prepared it.

I never claimed it was True Southern Fried Chicken, only that it was
good. ; D

True Minnesota Fried Chicken generally includes flour seasoned with
salt, pepper, garlic powder, celery seed and a little paprika for
color. Fry it in the electric frying pan with vegetable oil or melted
Crisco.

Bad Minnesotans also include Lawrey's Seasoned Salt. I don't spend
much time in the company of those folks, though.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Joseph Littleshoes said:

Richard Green said:

Howdy,
The only fried chicken I've ever eaten came from KFC. Now, while I
quite
like it, I'm not looking to make a KFC clone here. I have this

recipe

Quoted message said:

but
have never tried it. Guess I gleaned it from RFC at some stage. It
seems to
be distinctly lacking in the eleven herbs and spices department.

What

Quoted message said:

do you
fried chicken afficianados think? A bit bland? Or is it traditional?

Quoted message said:

Isn't
360 degrees a bit cool?
Over to you.
Oh yeah, what's it like reheated?

Richard.

@@@@@ Now You're Cooking! Export Format

Southern Fried Chicken

1 3-4 lb chicken; in pieces
1 teaspoon salt
1 teaspoon pepper
2 cup buttermilk
1 self raising flour
1 vegetable oil

One trick is to quickly sauté the breaded pieces of chicken in only a
little hot oil, just until the breading firms up and takes on a bit of

colour, and even if one is not breading the chicken then quickly sauté

the chicken in hot oil till stiffened and lightly browned, then place
the chicken in an oven proof dish and place in a 375 F oven for 20 -
30
minutes depending on size and amount of chicken.

I meant "saute the batter dipped pieces of chiken in only a little hot
oil." A quick dusting of seasoned flour a pass through milk and roll
in a bit of fresh, non - toasted bread, small dice. And then saute
till crispy and transfere to oven to finish.
---
JL

Quoted message said:

A much smaller amount of oil used merely to lightly brown the skin of
the chicken.

Also a table spoon of baking soda in your batter will make for a
lighter
crunchier coating. Egg yolk and bread crumb rather than batter is
nice
also, and the Japanese product panko is excellent for fried chicken.
---
JL

Quoted message said:

Sprinkle chicken with salt and pepper. Place chicken in a shallow

dish

Quoted message said:

or
zip-top plastic bag, and add buttermilk. Cover or seal, and chill at

Quoted message said:

least
2
hours.
Remove chicken from buttermilk, discarding buttermilk. Dredge

chicken

Quoted message said:

in
flour.

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven;

Quoted message said:

heat
to
360°. Add chicken, a few pieces at a time; cover and cook 6 minutes.

Quoted message said:

Uncover
chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes.

Quoted message said:

Uncover
and cook 5 to 9 minutes, turning chicken the last 3 minutes for even

Quoted message said:

browning,
if necessary. Drain on paper towels.

Contributor: Southern Living, AUGUST 2002

** Exported from Now You're Cooking! v5.66 **

J.L. said..........

Quoted message said:

I meant "saute the batter dipped pieces of chiken in only a little hot
oil." A quick dusting of seasoned flour a pass through milk and roll
in a bit of fresh, non - toasted bread, small dice. And then saute
till crispy and transfere to oven to finish.
---
JL

Tks Joseph. Where do you stand on the single/double dip issue?

Richard.

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Joseph Littleshoes said:

Richard Green said:

Howdy,
The only fried chicken I've ever eaten came from KFC. Now, while I
quite
like it, I'm not looking to make a KFC clone here. I have this

recipe

Quoted message said:

but
have never tried it. Guess I gleaned it from RFC at some stage. It
seems to
be distinctly lacking in the eleven herbs and spices department.

What

Quoted message said:

do you
fried chicken afficianados think? A bit bland? Or is it traditional?

Quoted message said:

Isn't
360 degrees a bit cool?
Over to you.
Oh yeah, what's it like reheated?

Richard.

@@@@@ Now You're Cooking! Export Format

Southern Fried Chicken

1 3-4 lb chicken; in pieces
1 teaspoon salt
1 teaspoon pepper
2 cup buttermilk
1 self raising flour
1 vegetable oil

One trick is to quickly sauté the breaded pieces of chicken in only a
little hot oil, just until the breading firms up and takes on a bit of

colour, and even if one is not breading the chicken then quickly sauté

the chicken in hot oil till stiffened and lightly browned, then place
the chicken in an oven proof dish and place in a 375 F oven for 20 -
30
minutes depending on size and amount of chicken.

Quoted message said:

Quoted message said:

A much smaller amount of oil used merely to lightly brown the skin of
the chicken.

Also a table spoon of baking soda in your batter will make for a
lighter
crunchier coating. Egg yolk and bread crumb rather than batter is
nice
also, and the Japanese product panko is excellent for fried chicken.
---
JL

Quoted message said:

Sprinkle chicken with salt and pepper. Place chicken in a shallow

dish

Quoted message said:

or
zip-top plastic bag, and add buttermilk. Cover or seal, and chill at

Quoted message said:

least
2
hours.
Remove chicken from buttermilk, discarding buttermilk. Dredge

chicken

Quoted message said:

in
flour.

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven;

Quoted message said:

heat
to
360°. Add chicken, a few pieces at a time; cover and cook 6 minutes.

Quoted message said:

Uncover
chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes.

Quoted message said:

Uncover
and cook 5 to 9 minutes, turning chicken the last 3 minutes for even

Quoted message said:

browning,
if necessary. Drain on paper towels.

Contributor: Southern Living, AUGUST 2002

** Exported from Now You're Cooking! v5.66 **

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Chinese five-spice powder is EXCELLENT on fried chicken! There's a
place in St. Paul (Minnesota) that is known for their fried chicken.
The first thing I noticed when Crash and I went there the first time
was the faintest hint of five-spice. Brought the chicken several
notches above most of the others I've tried.

For anyone local to the Twin Cities, I'm talking about Porky's on
University Ave.

Carol

Yes, I think the "faintest hint' concept is probably important. I like the
idea of a touch of smoked paprika and cayenne.
Sounds like "Southern Fried Chicken" may be one of those icon dishes that
are not to be tampered with "-)

R.

Richard Green said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Chinese five-spice powder is EXCELLENT on fried chicken! There's a
place in St. Paul (Minnesota) that is known for their fried chicken.
The first thing I noticed when Crash and I went there the first time
was the faintest hint of five-spice. Brought the chicken several
notches above most of the others I've tried.

For anyone local to the Twin Cities, I'm talking about Porky's on
University Ave.

Carol

Yes, I think the "faintest hint' concept is probably important. I like the
idea of a touch of smoked paprika and cayenne.
Sounds like "Southern Fried Chicken" may be one of those icon dishes that
are not to be tampered with "-)

Oh heck, do whatever you want. Just don't tell Wayne. LOL!

Carol, who thinks a hint of smoky paprika sounds kinda good
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Richard Green wrote:

I think the colonel's 11 herbs
and spices have been published -- you could probably google it.

I knew a guy who was the manager of a KFC and he said there no longer are 11
herbs and spices in the batter. He said there were 5 things; flour, white
pepper, powdered egg, powdered milk and salt. Oh, water, too, of course.
That's it.

kili

On Mon 05 Dec 2005 12:29:44a, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

Wayne Boatwright said:

On Sun 04 Dec 2005 11:59:03p, Thus Spake Zarathustra, or was it Damsel
in dis Dress?

Quoted message said:

Chinese five-spice powder is EXCELLENT on fried chicken! There's a
place in St. Paul (Minnesota) that is known for their fried chicken.
The first thing I noticed when Crash and I went there the first time
was the faintest hint of five-spice. Brought the chicken several
notches above most of the others I've tried.

Carol, I'm sorry, but I just can't imagine fried chicken with Chinese
five- spice powder, but then I was raised on *true* southern fried
chicken, as my family from Mississippi prepared it.

I never claimed it was True Southern Fried Chicken, only that it was
good. ; D

Oh, I know that, Sweetie...

Quoted message said:

True Minnesota Fried Chicken generally includes flour seasoned with
salt, pepper, garlic powder, celery seed and a little paprika for
color. Fry it in the electric frying pan with vegetable oil or melted
Crisco.

I would enjoy that!

Quoted message said:

Bad Minnesotans also include Lawrey's Seasoned Salt. I don't spend
much time in the company of those folks, though.

I would not enjoy that! :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!