Fried Chicken

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Interestingly, a substance called lard oil (which I assume is the oil left over after extracting inedible lard) used to be a favored lubricant for machining metals. It has fallen out of favor but I'm wondering if the 40 lb lard box I've had for the past 10 years or so in the pantry has developed a surface layer of oil yet... lol...
 
: paving the way for massive heart attacks for decades there

Actually that die was cast during the post WWII boom years. There was a good PBS program about diet and other changes after the war and how it affected American's health.

For one thing red meat, and lots of it was eaten in large amounts not just by men but everyone else. Of course this varied by economic level and some other factors, but many Americans were feeling flush after the war and that often translated into what made it on to dinner tables and or what was eaten in restaurants. Just look at all those vintage broilers, rotisseries and so forth for grilling, cooking and otherwise cooking beef.

The other thing of course was cigarette smoking which exploded during and after the war.

Servicemen had access during the war to cigarettes cheaply. The military felt they helped calm nerves and so forth. What also happened during that period is women in large numbers took up smoking, something perviously confined to "fast" women at least in public.
 
Poultry Plant

My dad had a job early in my parents marriage driving short haul truck. He delivered turkeys to a kill line at Western Farmers and that was the end of poultry forever.
 
Poultry Plant

Early in my parent's marriage my dad had a short haul trucking job and delivered turkeys to the a kill line at Western Farmers.
 
I hate to disagree

Allen, but to my knowledge, leaf lard is lard from the back, and is considered to be high quality.

You're right! I would never have guessed that. Why don't people attach a brand name to it while talking about it?

I knew a family that wouldn't have chicken in their house. The reason was strange.
The entire family was afraid of chickens! Like some people are afraid of mice. Very strange.
 
I need your help Paula Deen!

Yeh, my breading falls off in the frying pan! I need a LOT o' oil, then I gotta have more chicken, when I do add more oil & then get stuck w/ unused bread crumbs, flour & egg!

Practice makes perfect, and sooner or later I'll master the technique of the stove-top frying so that the chicken is still not raw or under-cooked (that got solved by placing in the oven & baking it the rest of the way so the coating doesn't get (more) burned or charred) after it's fried...

Thank you for the helpful tips...!

-- Dave
 
I have two methods of frying chicken...

The method my Mama taught me and Paula Deen's method.  For both methods I use Mama's well seasoned 70+ y/o cast iron skillet or Mama's 1970's Sunbeam electric skillet - depends upon how much chicken I'm frying.  And like Whirlcool, I use peanut oil.  For either method:

 

 

The night before salt your chicken generously, place in an airtight bowl, and refrigerate.

 

When ready to fry pour enough peanut oil (as michaelman2 said to cover approximately 2/3 of your chicken).  Heat oil to 375 degrees.

 

For my Mama's method I pour self-rising flour in a ziploc bag along with plenty of fresh ground black pepper.  Place chicken in bag and shake until coated.  Place in oil and fry until, as my Mama told me, the frying begins to slow down.  Check your chicken and if it is beautifully golden brown flip it over until it's done.  

 

My version of Paula Deen's version is combine 1 egg, 1 cup buttermilk, and 1 Tbsp. Texas Pete hot sauce.  Dip chicken in egg,  buttermilk, and Texas Pete mixture.  Roll in flour and fry.

 

I mostly use my Mama's method but occasionally I will fry chicken tenders or breast cutlets in Paula Deen's method.  

 

Sounds like a fried chicken and gravy biscuit Sunday to me!
 
> I knew a family that wouldn't have chicken in their house. The reason was strange.
The entire family was afraid of chickens! Like some people are afraid of mice. Very strange. <

I'm afraid of chicken too but for a very different reason.

Did anyone explain to this family they don't need to actually hunt down and kill chickens to eat them?
 
Allen, there is no brand name for leaf lard. Years ago lard lard and butter for that matter were vilified as being "bad". Enter margarine and hydrogenated vegetable oil (Crisco)...If you take a small amount of lard and place it on top of your hand it will eventually melt. Do the same with Crisco it will be there until Doomsday, it will never melt. Same with coconut and palm oils...both vilified for years and now Science says they ain't so bad.

Anyway..my Southern bottom line for Southern Fried Chicken. Brine Chicken over night, Buttermilk for 8 hours, Iron Fryer, Lard with a small amount of country ham cooked in the lard then removed, chicken seasoned THEN floured, so spices do not burn...fat kept at 350-375 max.
 
I follow Michaelman's recipe pretty much, we do put Louisiana hot sauce and cayenne pepper in the buttermilk and a pinch of sage in the seasoned flour. alr
 
Recipe 2

I have just been given a recipe by an old lady I know, she soaks chicken over-night in chicken stock with sage and lemon, then boils for 15 minutes in a pressure cooker on high setting cools, coats in flour with a pinch of salt and cayenne pepper, deep fry's at 190c till golden then drains on a rack in a hot oven. i think I'm going to be eating a lot of chicken over the week-end to try out some of the recipes here
 
If you REALLY want good fried chicken!!

Do like my grandmother did!!! go out in the yard, throw down a little corn, when the chickens come running, pick out the one you want!!! Grab it, wring its neck, cut its head off and hang it on the clothes line by its feet! when it has bled out, pour boiling water on it, pluck it, clean it, cut it up, have a nice hot fire in your big old Majestic cook stove, and a iron pan of hot lard, flour it, brown it, drain off most of the grease, cover it, slide your pan to a cooler place on the stove and let it gently cook about 45 more minutes, then serve it!!!!
 
Hans that is what I grew up with my grandmothers and my mother back in the 50's chicken was special meal as they had to catch it kill it clean it and cook it.  Then mother started raising about 200 chicks a year and would then with aunt and uncles they would get them killed and cleaned and wraped in freezer paper and to the locker in town.  Store bought chicken at that time was too costly.
 
DaveAMKrayoGuy Fried: PANKO w/ Back-Up Regular Bread Crumbs!

Recently made:

(And the left-over egg-dip was edible--well, it needed a side of BACON!--, too...)

 

(--plus: The Stronger Egg-Nog Gallery, Part 1...) 

 

 

-- Dave

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