Perfect Southern Fried Chicken

This was very good but I agree with others that the cornmeal creates a bit of a gritty texture. I made it exactly as the recipe states except I used Seasoned Salt which has a great flavor for chicken. Instead of the cornmeal I usually use Panko which you can find in the oriental area of the grocery store. Use about 3/4 cup of in place of 2 TBS cornmeal. There is no gritty texture with panko and the chicken ends up nice and crispy. Also, I have better results with the breading sticking better and frying crispier on the chicken with less buttermilk. I would use 1/2 cup instead and an extra egg.

Very good fried chicken recipe. For those who don't know, the key to good fried chicken is using a cast iron skillet. Trust me, it's worth getting one. They are easy to clean as well. My Southern grandma would always cook her fried chicken in a cast iron skillet. As an adult, I would just deep fry it. After using my cast iron for several years, there's no way I'd deep fry anything. Anyway, back to the recipe. I made the recipe as stated with no variations. The only thing I might do is cut back on the salt. It was a tad bit too salty for our tastes. However, I did soak the chicken in the salt water for about 8 hours so that might have been the issue. Regardless, the chicken came out very crunchy and juicy. I'm not sure what others were saying about the "gritty" texture caused by the cornmeal. Not mine. I also suggest after frying the chicken, allow the pieces to sit for about 10 minutes before eating. This allows the hot oil to drain, the chicken to cool a bit, and it allows the crust to keep that crunch.

Very good recipe. We very much enjoyed the end result and I did not find the cooking as difficult as I thought it would be. Living in a small town in scotland I was unable to find Season-All Salt, so found out what was roughly in it and made my own which worked very well. 3 tbsp Salt 2 tbsp Sugar 1 1/2 tbsp Garlic Granules 1 tbsp Sweet Paprika 1 1/2 tbsp Black Pepper 1/2 tbsp White Pepper 1/2 tbsp Cayenne Pepper 1/2 tbsp Onion Salt This makes more than you need for this chicken recipe but I am storing it for next time!

Fried chicken is my all time favorite and now so is this recipe!! TY PanNan....I did 6 large breasts and had to cook in 2 batches, but was well worth the time. Mine took almost 45 minutes to cook but was at least done thru. Thanx for the hint about covering. Worked like a charm then uncovered and cooked slow until nice and crispy! Wonder chicken!

This has proved staggeringly popular with my neighbours, whose usual methof of cooking chicken is skin off and cooked over a charcoal BBQ. No seasoning, marinade or even basting.Dry and flavourless. My neighbours are Turkish - as I live in Turkey!<br/>When we first moved here some six years ago it was difficult to get many spices: now there are three spice shops open in the local indoor market alone.<br/>I use a deep fryer at 340 F and follow the cover, turn, cover and then uncover routine. It works perfectly every time. I have to substitute yoghurt for the unavailable buttermilk. Yoghurt made by a Turkish neighbour. She has no cows, just goats and sheep. It is an "interesting" yoghurt!<br/>With Beef and Lamb being very expensive out here ( some 7 or 8 times the cost of chicken ) and Pork not being available at all we eat a lot of chicken. Thanks for this recipe, along with the Lawry's Season Salt clone recipe.