Table Talk

By Sara Reams

February 2, 2006 08:23 AM | Link to this

Here’s the fried chicken I’ve loved for my entire life - and it couldn’t be easier (well, Popeye’s would be easier, but not so good). Soak cut-up chicken in cold saltwater for at least one hour. Rinse and drain on paper towels. Sprinkle with salt and pepper. In a paper bag, combine flour with plenty of salt and pepper, and shake the pieces in the bag, a few at a time. In a heavy skillet, heat about 1” oil over medium-high heat until some flour sizzles when sprinkled in. Add chicken and cook, without turning, about 10-15 minutes. Watch to be certain the chicken browns slowly, and doesn’t burn. When the first side is beginning to brown, turn the chicken and brown the other side for about 10-15 minutes. When the oil begins to make a crackling sound, and the second side is nice and brown, turn back to the first side to finish the browning for a few minutes more. Drain on paper towels and serve.

By Elizabeth Hale

February 2, 2006 08:27 AM | Link to this

Two comments:

My grandmother used to fry her chicken in a cast-iron skillet and it was yummy.

Her real secret was using a paper bag to coat the chicken with a flour/salt/pepper/paprika mixture. Put flour and the chicken parts in a paper grocery bag and shake (outside, if you can).

It is only 8:30 in the morning, but I want some fried chicken!!!!!!

Thanks for helping me remember my grandmother, who was my cooking idol when I was a little girl.

By Sharon

February 2, 2006 08:56 AM | Link to this

Silver Skillet is the winner in Atlanta. We’ve heard the raves about Watershed, but true southern fried chicken is found at the greasy spoon on 14th Street. Salty and crunchy outside, moist inside. The best fried chicken in the U.S. - Price’s Chicken Coop in Charlotte, NC. A hidden gem - huge local favorite

By dee

February 2, 2006 09:04 AM | Link to this

Church’s chicken, Monroe only. They got it going on.

By John T Edge

February 2, 2006 02:17 PM | Link to this

I’m a big fan of the hot fried chicken that is cooked and served and eaten in and around Nashville. It’s skillet-fried chicken, doused in a ferrous-red sauce and spiked with a butload of cayenne. Tongue-tingling stuff. Great for late night revival. Prince’s Chicken Shack is the king. Definitely not home cooking. But great. Is there a hot chicken phenom where you live? And no, I’m not talking about Buffalo wings, though I like Buffalo wings.

By Karen

February 3, 2006 01:38 PM | Link to this

Sharon you are absolutely right about Price’s Chicken Coop. Lines out the door of the little “hole in the wall”. Best fried fish too..

By John Kessler

February 6, 2006 10:11 AM | Link to this

Thank you all for your tips and recommendations. I’m getting convinced that it’s all about a) finding a small, great chicken and b) frying it in a deep, cast-iron skillet or Dutch oven. Next time, I’m going to definitely listen for the oil to crackle.

John T., I was just in Nashville and, alas, didn’t have enough time to try hot chicken. But we did visit a great meat-and-three on your recommendation. Thanks.

By red

February 8, 2006 12:40 PM | Link to this

How can you avoid having the chicken bleed when frying it?

By Leslie

February 9, 2006 02:00 PM | Link to this

My mother in law makes the best - she soaks it in vinegar and buttermilk and cooks in a cast iron skillet.

By Joyce

February 9, 2006 02:29 PM | Link to this

I like my chicken marinated in buttermilk with garlic and season salt seasoning in the mix, soaked overnight.

By BD

February 9, 2006 04:53 PM | Link to this

I’ve done it several different ways, but one of my favorites is to use just plain yellow mustard as the wet coating and then coat in seasoned flour.