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Your Reciped for Fried Chicken Batter or Coating

Renae said:
I brine my chicken in buttermilk. Celery Salt, Onion powder, Garlic powder, paprika tend to make it into the flour before I fry it. I tinker with it from time to time.
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That sounds fabulous. How long in butter milk (if I understand the meaning of brine)?
 
radcen said:
My mother and grandmother didn't seem to do anything special, either, and their's came out great. Me, on the other hand, am hit-and-miss when it comes to frying.

If I want "fried" chicken now, I use my rotisserie. Not technically 'fried', but close enough.
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Rotisserie is good but I bought a beer can assembly and it does kind of the same thing. You take a 12 ounce can of beer or pop or whatever and put the can in the center of the aluminum pan the a wire structure goes over it then you impale the chicken on the wire. The idea is the liquid in the can heats up and flavors the bird. I throw a handful of seasoning in the bird and on it as well.
 
vesper said:
When fixing fried chicken, I first remove the skin, rinse then soak it in kosher salt water for 3-4 hours in the fridge.
After removing the chicken from the salt water, drain on paper towels. I put the flour and all the seasonings into a brown paper bag. I place one piece at a time into the bag and shake to coat. I fry in one part Crisco shortening and one part vegetable oil in a cast iron skillet. The first half of cooking I cover the chicken. Once I turn the chicken, I leave the lid off. As the pieces get done I place them on a cookie sheet lined with stale bread. This works as a sponge to remove the excess oil. Then I place it into a warm oven until the rest of the meal is completed.

I love oven fried chicken too and use the recipe on the back of the Kellogg's Corn Flakes box.
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It works w/any flake cereal, not just corn flakes. You can do it w/Uncle Sam's cereal.
 
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