Comments on: Fried Chicken: An American Original http://www.farmersalmanac.com/food/2013/07/01/fried-chicken-an-american-original/ Weather, Gardening, Full Moons, Best Days and more. Fri, 19 Jul 2013 14:41:03 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: PKennard http://www.farmersalmanac.com/food/2013/07/01/fried-chicken-an-american-original/#comment-74306 PKennard Wed, 03 Jul 2013 22:49:33 +0000 http://www.farmersalmanac.com/?p=17476#comment-74306 Ray and Izak Gregory are both correct. Soaking your chicken over night in buttermilk or a salt water brine make the chicken both tender, juicy and very flavorful. My great grandmother taught my Dad this and he taught me and I have used this process whether I am frying, baking, grilling or however I am cooking my chicken. Works with turkey parts as well. I have also brined a whole turkey…turned out so juicy and tasty!.

]]> By: Izak Gregory http://www.farmersalmanac.com/food/2013/07/01/fried-chicken-an-american-original/#comment-74293 Izak Gregory Wed, 03 Jul 2013 15:14:22 +0000 http://www.farmersalmanac.com/?p=17476#comment-74293 If you will soak your chicken over night in salt water in the Ice box it gives it a whole new taste and believe me it is delicious. You can experiment with how much salt you use to taste. Can also do this on Catfish and it is great as well. On either after it has soaked over night dust it with a mixture of flour, pepper, and garlic powder and deep fry. Could also cook it or bake it in the over for a delightful piece of yard bird.

]]> By: Susan Morrison http://www.farmersalmanac.com/food/2013/07/01/fried-chicken-an-american-original/#comment-74292 Susan Morrison Wed, 03 Jul 2013 14:44:34 +0000 http://www.farmersalmanac.com/?p=17476#comment-74292 Sounds yummy, Ray!

]]> By: Susan Morrison http://www.farmersalmanac.com/food/2013/07/01/fried-chicken-an-american-original/#comment-74291 Susan Morrison Wed, 03 Jul 2013 14:43:21 +0000 http://www.farmersalmanac.com/?p=17476#comment-74291 I’m with you “Montana3802″! We have a birthday celebration on the 6th & along with the pizza for the children, I’ll do some oven baked “fried” chicken for anyone else who would rather forgo the pizza. Thank you, Beth, for the idea.

]]> By: Ray http://www.farmersalmanac.com/food/2013/07/01/fried-chicken-an-american-original/#comment-74290 Ray Wed, 03 Jul 2013 14:40:38 +0000 http://www.farmersalmanac.com/?p=17476#comment-74290 For the most tender and juicy fried or baked chicken:

Take chicken pieces and put them in one gallon zip lock bag. Add a couple cups of buttermilk. If ya don’t have buttermilk, take two cups of regular milk, add 4 tablespoons vingegar to it. mix it up and let sit 5 minutes. mix up again and dump over chicken in zip lock back. Seal zip lock bag up trying to get air out while ya do it. Put in refrig overnight and cook next day. Doesn’t hurt if ya leave in refrig longer.

]]> By: Montana3802 http://www.farmersalmanac.com/food/2013/07/01/fried-chicken-an-american-original/#comment-74288 Montana3802 Wed, 03 Jul 2013 12:59:14 +0000 http://www.farmersalmanac.com/?p=17476#comment-74288 I just put this as number one on my to do list for this weekend.

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