Sly's Advice To Young'uns

#77
#77
Slydell said:
Keep bail money in your top dresser drawer in the back right hand corner. Give a dup key to the house to a very trusted friend. Tell him that when the time comes, he will find out what it's for.
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Boom!
 
#86
#86
Only tip I can lend on fried chicken is my wife's. Funny too because she's a NYer that couldn't boil water when I met her but she now makes the best fried chicken in my extended family. Her only secret is using the electric non-stick skillet with the lid on but twisted a quarter turn. So some of the water vapor gets out. She soaks hers in some salt water and only dredges it once.
 
#87
#87
DD4ME said:
Only tip I can lend on fried chicken is my wife's. Funny too because she's a NYer that couldn't boil water when I met her but she now makes the best fried chicken in my extended family. Her only secret is using the electric non-stick skillet with the lid on but twisted a quarter turn. So some of the water vapor gets out. She soaks hers in some salt water and only dredges it once.
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I used the big electric skillet I bought. Didn't put the lid on. Wasn't sure on that. I brined it for a couple of hours with a buttermilk, salt, garlic, pepper and herb mix. Then, I mixed one cup of buttermilk, one egg, a little of the above seasonings for my dip. I used two cups of flour mixed with some of the above seasonings for my dredging. I dipped the chicken in the flour mix, then the buttermilk mix and then back in the flour and then to the pan. So, I double dipped in the flour. Ask her what kind of oil she uses (probably veg or peanut), what temp she sets the skillet at, how much oil she puts in the skillet (how deep) and how long she fries them on each side. Thanks.
 
#88
#88
Slydell said:
I used the big electric skillet I bought. Didn't put the lid on. Wasn't sure on that. I brined it for a couple of hours with a buttermilk, salt, garlic, pepper and herb mix. Then, I mixed one cup of buttermilk, one egg, a little of the above seasonings for my dip. I used two cups of flour mixed with some of the above seasonings for my dredging. I dipped the chicken in the flour mix, then the buttermilk mix and then back in the flour and then to the pan. So, I double dipped in the flour. Ask her what kind of oil she uses (probably veg or peanut), what temp she sets the skillet at, how much oil she puts in the skillet (how deep) and how long she fries them on each side. Thanks.
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I asked her so here are all the pointers. I'm sure some southern belle somewhere will say it's all wrong but everyone that's had hers loves it. Keep in mind my family isn't big on a bunch of breading. Hers has a light one.

Non-stick electric Skillet on 300 (she says slower is better) as mentioned lid on 1/4 turn to vent though. Lid on helps keep grease and temps inside

Mixed vegetable oil approx half way up the chicken

House of Autry breading no egg dredge and no buttermilk

Takes it from the salt water and puts it right in the house of Autry

No set time per side but she lets it partially crisp on one side then flips and cooks to partially crisped again on the other side then flips to the 1st side for golden brown, then last flip for golden brown on the second side. She said that's one of her tricks crisp both sides then brown. That's also her timer so to speak.
 
#89
#89
DD4ME said:
I asked her so here are all the pointers. I'm sure some southern belle somewhere will say it's all wrong but everyone that's had hers loves it. Keep in mind my family isn't big on a bunch of breading. Hers has a light one.

Non-stick electric Skillet on 300 (she says slower is better) as mentioned lid on 1/4 turn to vent though. Lid on helps keep grease and temps inside

Mixed vegetable oil approx half way up the chicken

House of Autry breading no egg dredge and no buttermilk

Takes it from the salt water and puts it right in the house of Autry

No set time per side but she lets it partially crisp on one side then flips and cooks to partially crisped again on the other side then flips to the 1st side for golden brown, then last flip for golden brown on the second side. She said that's one of her tricks crisp both sides then brown. That's also her timer so to speak.
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Thanks, DD. I copied and pasted this for my next try.
 
#91
#91
This was actually handy for me in case she ever kicks me out. Heck I thought she dredged it. She has and she's used buttermilk too but this is her tried and true recipe now.
 
#95
#95
DD4ME said:
My wife is funny I ad lib everything and taught her basics but she reads up tries several different ways and then slowly perfects her version. She makes a mean cube steak too.
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Does she do a good chicken fried steak? I need details.
 
#100
#100
DD4ME said:
She doesn't do white gravy unfortunately but the chicken would be the same
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If she uses chicken in chicken fried steak then I don't need that. I need the chicken fried steak make from some sort of cube steak or whatever they use. It does have the white country gravy.
 
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