Home Cooking

"Southern" Fried Chicken Troubles.

Purdys_99 | Oct 8, 201210:22 PM     4


Hey Everyone,

So today for the first time I made deep fried chicken for the first time. While it wasn't a total failure, it certainly did not look like what it did in the picture (link above).

My main problem was the crust. It wasn't as flavorful as I thought it would be and I found the tang of the buttermilk overpowering, and I could not taste any of the other great spices in the recipe. I did leave the chicken to marinate overnight, maybe that was the problem?

Also, my crust was not as flaky. It kinda flattened against the chicken and would either peel off or become really hard to bite into.

Another thing, I do not have a fat/candy thermometer to measure how hot the oil is. Is a thermometer necessary when deep frying chicken?

According to this blog entry, REAL Southern Fried Chicken is made only with spices, flour, chicken, and frying in oil; no buttermilk or anything else involved. Could someone recommend a recipe like that?

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