Fried Chicken At Home

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hacheman@therx.com
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I know that it doesn't take a fancy chef to flour & fry chicken at home, but living in the South all of my life, I've experienced a lot of good and not so good.

Just wondering you guys' steps and/or ingredients for your best fried chicken...(<)<
 

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Always use buttermilk.

I also pound the breasts if they are extra thick(i like the sound of that) otherwise they will burn on the outside.
 

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i went to flavor flavs today .......the chicken was about a 6 .........the place is doom.................rip
 

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sometimes I like to throw a little bit of cajun seasonings or cayenne mixed in with the flour
 

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Dry in lard, if at all possible. If not, crisco works well. Have a cooling rack available for when the pieces come out of the fryer. Peprika and cayenne are your friends. If you're going to bother, might as well have someone make waffles at the same time.
 

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Salt
Lots of pepper
garlic
cayenne
paprika
bbq spice on occasion


Little bit of chicken, fried.

 

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Dip Flour, egg then flour again.....pan fry.....cast iron skillet....not too hot.....the best tasting way to do it but it takes forever to make enough to feed a few people
 

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