Crust That Clings… And a Spice Mix You’ll Want to Steal

Can you fried it up and then put in refrigerator for next day? Also, if that is done is it better to serve warm or cold for a picnic or pool party?? Thx.

You're making me hungry !

God bless you and grandma.
I’m subbed 💕

Umm … I hate to be one of THOSE people but uh, I have no need to feel like stealing the spice mix when you’re showing how to make it.

I would have put the spice mix and the salt right into the measuring cup.

My Grandma, husband and auntie 🎉🎉🎉🎉 they used a Cast Iron Skillet to fry the chicken. My husband makes the best homemade biscuits.

I basically have given up on Crisco and now use lard when needed. Ineven rendered down some leaf lard fat . Turne d out great. There is no pork taste to lard and it makes wonderful pie crust

You got a like just for the song

Yummy thanks.

Not that I'm against lard, but Crisco tastes better and is less greasy...I've tried both.🤗

I am 75 years old and have very fond memories of the fried chicken my mother (raised in Canada, Married a man from Arkansas) made, but even more so, the fried chicken my first mother in law (born/raised in Oklahoma) made. Unfortunately neither one of them taught me how to fry chicken and it was easier to quit trying than to learn on my own. Now, I'm on a mission to re-create that fried chicken, starting with raising a breed of pre-industrial chickens that I know will have much more flavor to start with than modern commercial chickens. I'm deathly afraid of ruining one of these precious birds by not knowing how to cook it, so I thank you for this lovely video! One important thing that I recall from those two good cooks in my life though, is that both of them fried the chicken in a skillet, then made a milk gravy from the drippings and crusty bits right in the same skillet. I don't see how that could be done when the chicken is deep fried. Thoughts?

I’d have to lose the oregano.

Magnifique merci pour le partage 🙏🍀🍀

you're delightful

Bende yagi merak ettim ne yagiydi o

Can you put the bags also in the freezer ? thx

My family only bought kfc for gatherings only, i never remember any family frying chicken for any meal.✝️🙏✌️❤️🙏✝️

Love the music in the video! what is the song list? BTW...Great recipe!

I have been looking for a recipe for fried chicken. I am going to try it and then come back and let you know how it came out. It does look very delicious. 11:50 thank you for sharing this beautiful recipe with us.❤

Just made your fried chicken. All I can say is WOW! This is the best - was juicy, moist and delicious and crunchy. You are a good cook and I love watching you. Blessings to you and your family.

I followed this recipe step-by-step, and did not have exceptional fried chicken. I am completely disappointed

American chickens are enormous

What's the song In this video?

Finally had a chance to make some today. I used a mixture of flour and corn starch for dredging. Fried in peanut oil. Kept a close eye on frying gauge, time, and then measured inside thigh temp. When done. Coating came out very crispy, but also over-browned. Chicken was very moist inside. Did the peanut oil make it over brown? San / Gypsy Quilter

For big thighs I make a slice on both sides close to the bone . This causes the heated lard get in next to the bone.

My family called me the fried chicken queen. I had to always fry the chicken. I would put my raw chkn in a bowl , not milk at all and not drying the chkn. salt very very well and some vinegar, pepper , Not too much , add tsp cayenne and paprika . Set all night. Next day put chkn in flour with pepper . I just let it sit in flour until my lard ( lard ) was hot. I’d put a few pieces in my iron skillet and fry on one side till golden, not turning . When browned about 7 min . I turn if golden browned. I fry other side till golden browned. Another 7 to 8 min. Temp 165 internal. Always delicious. I will try the buttermilk.

Soon we gonna need to see an album release "Music from the Shire". Shout out to the producer putting together the music! Bravo!
Oh and the chicken looks delish 😂

❤

I'm going to try that the next time I make catfish !

My grandmother made the. Best fried chicken. She did use buttermilk and about the same spice and dredge in flour. The difference is she used pork fat from our pigs to fry it up in her trusty cast iron pan. We raised chickens, pigs and turkeys. They were cotton farmer and I loved being. Out there during the summers. Great memories for me. Thank you.

My maternal grandmother (from Mobile) lived with us. She made fried chicken in a stand-alone fryer that was alawys on the kitchen counter. Her onion rings were not the "perfect" ones with a smooth batter cover. She made the thin-cut kind that you see in fried onion loaves. Yum.

Can I come? I see a flaky pie on the counter for dessert yum 😋

I learned to stick up for myself by way of my mom’s fried chicken. Or rather the “crusties” as we called them, left over when the plate of chicken was emptied.
My much bigger brother would always hog it, thinking he had a right to it. After a few years of that, I rebelled and fought him for it.

dibuat ayam geprek enak !

Glad I found this channel

Whoaaahhh! So much lard! Have an ambulance on stand-by!!

My Aunt Flo made the best fried chicken on a wood burning stove. I really learned by observing her. You just brought back so much memories. Thank you 🙏🏽

Brown paper BAG

To this day, my favorite part is the neck in the back bone

My dark meat fried has to be a minimum of 185 degrees and breast 160-165.

My grandmother made the best fried chicken! At a family reunion l could tell hers from other’s. It was darker than the other’s. My mom nor either of my aunts know how she did it. She wore an apron and ran around like Edith Bunker and would run everybody out of the kitchen. So none of her talent was passed down.