Sides were recipes from my Boston Cooking School Cook-book (1896), and I used an Old Fashioned Fried Chicken recipe I found on YouTube – https://youtu.be/mvuxhbcpdNkbut
I didn’t use his exact cooking method though. I took the advice of one of the comments under the video who’s mother made it simlarly but with a few minor variations. Screenshotted the instructions for anyone who’s interested and attached above.
I don’t think I’ll ever make fried chicken any other way. Been searching for years for a recipe that’s similar to what my family use to make growing up (no one saved the recipe 😕) and this tastes exactly like my grandmas!
BotGirlFall
Gimme
HamRadio_73
Thanks for sharing
Sensitive_Sea_5586
My mom was a country cook. She dredged in flour, browned it on higher heat, reduced the temp and covered it to cook through, then she increased the heat for a couple of minutes to re-crisp the skin.
icephoenix821
*Image Transcription: YouTube Comment*
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**@jamesreese7111**
I grew up on a farm with a mother who was a fantastic country cook. She rinsed the chicken, patted it dry, rubbed a light amount of olive oil make the flour stick, she used salt, pepper, and flour as a breading, she used Crisco shortening as the frying oil, med high heat, 3 minutes to brown one side uncovered, flip ’em, 3 more minutes uncovered, reduce heat to med low, steam covered for 20 minutes. I still make it the same way, very similar to yours. Her method sets, fluffs, and crisps the breading but softens it during the steaming phase. Think of it as original recipe instead of extra crispy. Now I want to make fried chicken soon, lol. Great video, yours was the first I found that pan fried using a lid. I talked my best friend through a simplified version mom’s method without breading on the phone a few years ago and he called me later to say “that was the first time he’d ever actually liked his own cooking”
8 Comments
Sides were recipes from my Boston Cooking School Cook-book (1896), and I used an Old Fashioned Fried Chicken recipe I found on YouTube – https://youtu.be/mvuxhbcpdNkbut
I didn’t use his exact cooking method though. I took the advice of one of the comments under the video who’s mother made it simlarly but with a few minor variations. Screenshotted the instructions for anyone who’s interested and attached above.
I don’t think I’ll ever make fried chicken any other way. Been searching for years for a recipe that’s similar to what my family use to make growing up (no one saved the recipe 😕) and this tastes exactly like my grandmas!
Gimme
Thanks for sharing
My mom was a country cook. She dredged in flour, browned it on higher heat, reduced the temp and covered it to cook through, then she increased the heat for a couple of minutes to re-crisp the skin.
*Image Transcription: YouTube Comment*
—
**@jamesreese7111**
I grew up on a farm with a mother who was a fantastic country cook. She rinsed the chicken, patted it dry, rubbed a light amount of olive oil make the flour stick, she used salt, pepper, and flour as a breading, she used Crisco shortening as the frying oil, med high heat, 3 minutes to brown one side uncovered, flip ’em, 3 more minutes uncovered, reduce heat to med low, steam covered for 20 minutes. I still make it the same way, very similar to yours. Her method sets, fluffs, and crisps the breading but softens it during
the steaming phase. Think of it as original recipe instead of extra crispy. Now I want to make fried chicken soon, lol. Great video, yours was the first I found that pan fried using a lid. I talked my best friend through a simplified version mom’s method without breading on the phone a few years ago and he called me later to say “that was the first time he’d ever actually liked his own cooking”
YUM
Wow! That looks great!
I am so hungry right now I can smell that! 😍