Southern Fried Chicken

SOUTHERN FRIED CHICKEN
Most any bird on a trail drive will work jest fine...

-Tom

Man alive, first depends on whether you want Mammaws' or Her
daughter's recipes, or Soul Shack specialty from the best in the
business?

Mammaw, and I know one Old Timer in Soul food business both
swore nothing beat good lard for cooking chicken. Her daughter
(Mom) and the other Soul Food Folks use Mazolla (mom), the
others use a commercial veg oil or shortening. Mammaw lived to
be 97 so health food was considered and used.

Mammaw and Mom did the pan fry Southern Style. Serving 6 to 8
people usually. The Soul food men use large commercial deep
fryers and serve many. Bojangles has chicken much like soul
food men. Now sitting down to platters of Mammaw's or Mom's
chicken was something nobody copied well.

Mammaw's method: Use deep well seasoned cast iron pans, she
used two (2). Lard enough when melted to make about three
eights inch depth.

The chicken must be cut so that pieces are of uniform size, no
bones or skin removed. Coat with a spice rub that you like from
simple salt and pepper and sage to something like Cajun spice
mix. Sage is important for chicken. Place in fridge overnight
or at least for couple hours before starting to cook.

Eggs and sour cream whip with whisk until frothy. Have one bag
with plain flour, another bag with seasoned flour. Place egg
mix in another bag. (or bowls)

Have cast iron pans heated with lard (or corn oil - Mom) to 325
degrees. Both Mammaw and Mom used two pans. Place white meat
in one, dark in another, be sure to keep sizes of chicken cuts
same. Once grease is at proper temp, start with dropping pieces
in the plain flour, shake as remove and drop into egg mix,
remove and drop into seasoned flour (using same seasoning you
dry rubbed on chicken earlier). Place in pan to fry, DO cover
pan for first side while cooking. After 15 min remove cover,
check to see if chicken is getting golden brown on bottom, if it
is turn over. Cook for 10 min, remove cover and turn up the
heat to medium high. Watch for the pieces to get a dark crust
on pan side. when you have that remove pieces place on paper
to drain grease. If assembling other things, can be placed in
180 degree oven to hold til ready for serving. Covering keeps
moisture inside. You want to achieve a crusty exterior with
moist cooked flavorful inside. This is true Southern fried. If
you want deep fry, Bojangles is one of best you can find in
restaurants.

The Soul Shack men do their chicken differently. The lard or
commercial veg oil is at 350 degrees, these are commercial
cookers. The old time man does the flour dust, the egg dip, and
then into a mix of cornmeal, flour, and seasoned (his own)
flour and then he drops into basket each chunk. He does like
whole breasts, etc, using what is called the 8 cut for chicken.
He does have successful business and says the difference is the
lard.

The other does same thing almost, but truthfully, Hardees. and
other fast food places produce much the same flavor.

If you really want genuine Southern Fried Chicken, use Mammaw's
recipe. That is soooooo good. The gravy for those luscious
bisquits, and mashed potatoes made from the pan drippings and
crumbs is soooo good.

This is one thing I love about the South, real Southern
cooking.