How To Make Southern Fried Chicken | Brenda Gantt Recipes | Cooking With Brenda Gantt 2022

Fried Chicken
This is our favorite southern meat.

We all love the crispy texture and the delicious flavor.

It’s also good for people who live alone because you can just fry a couple of pieces and save the rest for chicken salad or boiling for dumplings.

That way you get three meals out of one chicken.

Cooking with Brenda Gantt, Andalusia, Alabama.
“It’s gonna be good y’all!”

My first cookbook, “It’s Gonna Be Good Y’all,” is set for a November release. To preorder, call 1-833-839-6871or to go to
brendaganttbook.com.
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At its most basic, cooking means applying heat to food. Whether the food is baked, fried, sautéed, boiled, or grilled, it’s all cooking.

People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.

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3 || https://youtu.be/ctvpyIwoJsk

3 || https://youtu.be/qaeERcy2qwk

#learnbybrendagantt

Good morning let’s cut up a chicken and fry it and listen thank you iowa for the corn earrings i hear y’all the y’all are the corn state aren’t you i know you are well i got my knife good and sharp right here but i’m gonna give it just a whack or two more

Just to be for sure because when you’re cutting up a chicken there is no doubt you’ve got to have a sharp sharp knife we’re going to fry this chicken today um sometimes i bake it sometimes i boil it whatever make chicken salad whatever but i’m gonna fry it today so i’m gonna let’s

See make sure i got you right where you can see good i got you sitting in the kitchen window today with all the um flowers you look very good all right so i bought a whole chicken y’all here it is it was uh eight dollars and 43 cents a

Dollar 42 a pound that’s what it actually is so what you do is you take the chicken out of the package and you give him a good washing always give a chicken a good washing with some good cold water you don’t want to use hot water on it just wash it good

We’re going to cut him up all right on the inside right there you know you’re gonna find some stuff let’s see what they got for us today they’ve got a deck and a gizzard that was a heart right there all right so i’m not going to use these today i’m

Just going to put them to the side or not right now anyway i’m just going to fry the big chicken and that’s all right so here’s what you do to do him let’s get this side cleaned out first thing i’m going to do is cut off

That little they call it the last part over the fence and then we’ll cut off these two globs of fat right here they always leave those on there i guess that helps per poundage on the chicken makes them make a little more which they need to make something don’t

They i’m gonna hold the leg up and i’m gonna just slice that just like that see that leg how it’s coming off that’s your leg and your thigh right there nothing to it cut right there bend it right there and cut it in two then hold it together like that

Cut the leg off the thigh whoops and cut right up in through there and you got that rinse that off i’m gonna leave my um there’s a little piece of skin you might want to check them into those legs i’m gonna leave my fat i mean my skin on

It because i love it fried it’s so good we’ll put it in my dish pan all right i’ve got two pieces let me cut off that other leg bend it back cut it right between the joints cut off the thigh from the leg sometimes when we’re barbecuing in the

South we leave the thigh and the leg connected because on your grill it really makes it better it just makes it better my kids today when they eat when they’ll say this chicken got a bone in it and i’ll say yes it has a big one see how that on the end of

Your uh leg sometimes there’ll be a little bit of skin unless don’t layer it’s like the out you don’t want that part just pull it off scratch it off or whatever just leave it out all right now i’m gonna cut off the wings and what you want to do you want

The person to guess the wings to have plenty of the breasts too because it’s some is next to the breast so cut you a kind of a little circle around it that way they have a fat wing okay i know sometimes y’all go out and get hot wings

And it looks like they cut off every bit of that little part and i always cut this off i don’t save it so i got my wing right here i’ll leave it like that when i’m frying they get the whole wing i don’t cut it apart now if i were doing chicken wings

I would cut it apart y’all know how expensive chicken wings are so if you’re frying chicken you may not want to put your wings in it you may just want to fry them up i mean freeze them up for a while until you get your big section of those and then um

All right we’ll cut the back off there’s a back right there you just cut right down through there bend it back and cut it off right here rinse it out dude you’ve got some really good meat on the back right in there two of the tenderest parts you’ll ever see

All right we’ve got this left all right this part right here is called the saddle right there and there’s two bones that go out like that right here and you want to get up under those there’s one see it and here should be right in here the other one let me find it

I think it’s right there no that isn’t it where’s that thing there it is there it is and then you can just take that saddle and pull and it pulls right out of the breast and if you if you were boiling this i would save this part

But you know to get the goodie off of it but since i’m frying chicken i don’t need it all right here we go i want you to look at the size of that bread it is absolutely huge so the pulley bone or some people call it

The wishbone is right there so what you do is on that breast you’ll find a hard spot right there just like you do on yours right in there you cut straight down straight down like that and then you turn your knife like this and cut out and that my friends is

The pulley bone and it is a fine piece of meat see the pulley bone in it there you’ve got a bone here a wishbone so that is a really a big piece of beef but what you’ve done there is to make two of your actual breasts you’ve got a cartilage that runs down

Through here so you want to cut that in too right there so just cut it through that section right here it’s just cartilage is all it is and try to cut down as close to the middle as you can i don’t eat i usually do it in my sink um

I’m gonna cut that slice that right there it’s hard to show y’all but anyway so there it is i got two breasts now rinse those off and put them in here okay let me get my other stuff and i’ll show you what we’re gonna do next

We’ve got our chicken cut up and here’s what you do you just you just salt every piece like this well matter of fact let me rinse this off a little bit not rinse it off but i got the liquid in the bottom and i don’t

Know if that where it came off of the chicken let me drain that off you don’t want any liquid in your pan so if you’ve washed your chicken at the end you may see some liquid in it and if you do drain it off don’t have it on

There all right so put a little salt over everything some of you’re saying oh miss brandon you got your hands all in it and the answer to that is yes i do and i’m 75 years old and it hadn’t killed me yet because i wash it and clean it and clean my

Hands i’m just using one hand y’all i guess you noticed that too didn’t you hmm all right here we go all right you’ve got that done next what you want to do mix that all in good i’m gonna put a little butter milk on it let me get that

So you get you some buttermilk and you put a little bit over it maybe three or four tablespoons and that’s it that’s enough right there and you mix your chicken all in it and when we get ready to fry i’m going to be using um white lily flour on it you put white

Lily flour on and you keep adding that flour to your chicken gets dry looking you can pan fry it like that with a top over it or you can deep fat fried either way you want to do it but it’ll be ready now that buttermilk that we put on there

That’s going to help to hold in the um hold the top of the flour on it y’all that’s the reason why i do it and also tastes good all right so i’m just gonna let that sit right there until i get ready to do my frying

Okay this has been sitting here about 15 minutes and i’m fixing to put the flower on top of it and i’m using uh white lily self-rising so i will take this over here to this and uh i mean i’m using uh all purpose i’m sorry i’m using all-purpose all

Right so here it is this one and i’m just gonna put out a couple of scoops on it and we’ll see how that works a couple of big scoops what you want to do is toss this in this flour there’s my little thing i put in there accidentally

Um and get every piece coated that’s why you don’t want to use much buttermilk is because you want it to be dry when you get through and you can see i need some more so let me get it got my grease going over there i’m gonna do this with my hands because

That’s my best tool i have in my kitchen my hands all right i think that’s about dry enough do you see that you want to make sure that every piece gets plenty now if you get a thigh like this sometimes if it’s real big you

Could put you a little bit of a slit next to the bone and that’s the skin right there so it gets a separate flower that and turn it back over that away like that okay we’re gonna go over here now to the stove and start frying

Let me rinse my hands off i’m gonna put this in the garbage can though before i do let’s see if i can turn you off with the corner of my finger we’re gonna test our grace to see if it’s hot enough and i am going to fry i think what i’m

Gonna do is fry these thighs first because they’re so thick the thighs and the legs there’s a leg right there let’s see what what it’s going to do when i put it in there it’s doing good all right let’s find another here’s a thigh right

Here shake it off a little bit put it in come up here closer where y’all can see there you go i was standing in the light too i got it turned on about six because these are fat and i want them to get done on the inside so i’m gonna cook

Them for a while that’s a pulley bone right there look how fat that thing is where’s my other thigh there it is and let’s do i got a little space left with a little wing right here you want it hot enough that your goodie doesn’t fall off y’all you got to have that

All right so i’m just going to let it cook a while in there and i’m i’ll turn it after a while but don’t be stirring it and all that because you knock your good stuff off that good crunchy that y’all look so forward to you don’t want to do that don’t you huh

Okay y’all i wanted you to just see about how it’s frying and um see how it’s looking right there but just because the outside’s brown doesn’t mean it’s done on the inside see how that’s got a little bit of blood showing right there you just leave it in there if you turn

It turn it gently so do not not to knock off all that good crunchy and just about that i’ve got it on seven okay okay we’re going to take up this chicken this first cooking of it i don’t know how long it will cook but a long time

Drain it off to it and we’ll put it on a little slider thing here see how that that crust is all over it that’s because of that good flour and buttermilk combined all right now i’m gonna put on here here’s what we just did and i’m gonna put on some more now

That same grease so i’m gonna put on a back and a breast and another breast that thing is huge that’d be three or four people fully boned and i don’t even know if i’ve got room for this other breast i think what i’m gonna do i’m gonna take that back out

Because it doesn’t take long to cook because it’s mostly bones i’ll put in the breast instead and cook the butt and cook the back later all right there we go now don’t be stirring it too much that’s enough stirring okay let’s let this cook