Southern Fried Chicken
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- Опубліковано 31 лип 2014
- Simple recipe and and instructions for making Southern Fried Chicken with a crispy, crunchy crust. Chicken is fried in an iron skillet on top of the stove, just like Mom and Grandma did. Southern Food, Simply Done! Please subscribe to our channel @SouthernSimply.
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I’ve never seen a better chef demonstration! I have never had much success frying anything but I think I can do it now. Thanks, Phyllis!
Tom, I am just a home cook not a chef, but I love sharing my knowledge of cooking with others. I’m sure you can do it now!🍗🍗🍗
I must say, that I am truly thrilled to have found your video! I have been trying to find someone that knew how to fry chicken without all the flair/drama of buttermilk and egg marinade. Not everyone has the luxury of wasting the marinade after use. I am a true believer of waste not, want not. Thank you for sharing your knowledge and wonderful experience with social media . Totally five thumbs up for you indeed 👍🏼👍🏼👍🏼👍🏼👍🏼
Davida DAUSUEL I too hate to waste anything. I really appreciate your encouragement!
Thank you, Phyllis. Before today I had only tried to make fried chicken twice (many years ago). It was before UA-cam existed. Both times were horrible failures. I do love it but had given up on ever mastering it. With a package of 4 chicken thighs in the fridge for dinner tonight, I told myself this morning ‘today is the day.’ How lucky I am to have found your video! I watched it twice. Thanks to you, my fried chicken turned out nicely browned, crispy outside, moist and tender inside. Thank you for sharing your method, demonstrating and explaining everything so well. The personal things you shared about your mom, the pan, and fried chicken’s place in a southern family’s home made this even more compelling. You are a most genuine and generous person.
You are so kind and I am so thankful that I was able to help you solve your Fried Chicken problems! I do love sharing stories about my family.🍗🍗🍗
Nothing can beat properly fried chicken. It's great hot or cold. Yours is golden, Miss Phyllis! (:
lemoncrinckles Thank You so much!
VAncouver BC. In isolation this month and I sure sure enjoyed your chicken video. I realized the temperature of the oil is the reason I failed at this for years. Thanks again and keep safe.
Bruce Ward thanks! The oil temp is super important as well as letting the chicken sit after the first flouring. Hope you are making the best of quarantine time too.
I cant help but love the accent. I am from Sumter, South Carolina and now live near Charlotte, but no one does fried chicken and pan gravy like i used to know growing up.. i dont use quite as much oil as you to fry my chicken but you have convinced me to try that.. since i have to stand the breast on all 4 sides to get the sides brown my way but with that much oil that isnt needed.. i may cook my roux a little too long because i have a a taste that is stronger than what i remember.. maybe its because of me having to cook the breast on all sides the bits get cooked too long.. so i think you solved that also for me.. thank you for sharing your experience. This is why i love UA-cam!
Well, I think you figured it out. I have a gravy video too if you need help with your gravy making. So happy I could be of help to you!🍗🍗🍗
I'm from Pakistan and I'll be trying this recipe for my family soon, absolutely love southern fried chicken. Your videos are adorable, keep it up ❤️
Thank you for your kind words! I hope your family will like it!😋
Hi Phyllis, I have a 12 inch cast iron skillet that was bought in 1927 as a wedding present for my paternal grandmother. I love that skillet and all its cooked on bits too. God Bless.
Nancy Worley I feel so special to have my Mom’s skillet. She and I spent so many hours in her kitchen cooking. I can just imagine how special your Grandmother’s skillet must be to you. I think we are both blessed!❤️
My mother was born in 1915.....her mother was born in 1887.......my frying pan was HER mother’s.....so I think it is from about 1850 or so.......I cherish it. Think of all the good rustic Tennessee meals that have been fixed in it !!!
Greetings from Hawaii. I absolutely loved watching this video and your personality. Hope and pray all is well with you and your fam.
D Layugan Aloha!!! We started our Army life at Schofield Barracks in 1981! We’ve been back several times because it is my favorite place to visit. Our daughter was born in 1983 the day Kilauea started erupting!!
I must say my mouth was literally watering looking at your chicken. The crust was the best I’ve ever seen. Magnificent!
Phyllis, I've never fried chicken to my satisfaction, so your video may help reverse that trend! Thanks so much for sharing!
Hope this will be just the help you were looking for!
Every chicken cooking video I watch I think of a drinking game. Every time the person says "Chicken" take a drink. You'd be hammered in 15:59 or less.
😁😂
Don't drink... You'll be too drunk to fry... Just roll a joint of maywillow & call it good!... Just sayin' 😇
How lovely to see you have your mother's skillet. I have my grandmother's cast iron, but I packed it away. I love your recipe for the double flour. This weekend I will be sure to get that pan out and make some wonderful fried chicken. Summertime at grandmother's was so special, but I was to young to remember her recipe. Thank you so much for bringing back great memories.
Garden Goddess I hope you are finding uses for your Grandmother’s skillet every day. I feel honored to have brought back such dear memories of special times with your Grandmother. I, too, spent lots of time with my Grandmother growing up. I loved her dearly 🧡
What a soothing voice and play by play! Will come back for more recipes .
Barbara Robledo thank you Barbara for being so encouraging! I guess I need to get busy!
Thank you so much. Your video was so comforting and helpful
Thank You! I’ll bet you are a fried chicken pro by now!
I just got home from the gym.....you eating chicken drove me CRAZY for some fried chicken!!! GBYAY.
I hope you made some for dinner after working out! It is pretty simple!🍗🍗🍗
LOVE THAT YOU EXPLAIN EVERYTHING AND SHOW EXAMPLES AND STEP BY STEP INSTRUCTIONS FOR PEOPLE LIKE ME WHO CAN NOT COOK THANK YOU SO MUCH FABULOUS
I love sharing with others!
Man, what I would give for my mamaw’s old cast iron skillets and flower sifter..
jeremyb251 they are a treasure!
Yeah, that flour sifter. My grandmother used one all the time.
Phyllis you are awesome. I'm 38 yrs old and been married 20 yrs this year and I do all the cooking. I love to cook! I just want u to know this is the best instructional video on chicken I've seen. And by the way I live in Spindale NC. Thx again!!
Joe, hope your chicken turns out just as good as mine!
Beautiful and clean cooking 👍👍
Thank You so much Clair!
I soak my chicken in buttermilk. I love the fork method of turning it over. I will never use tongs again! Thank you!
Very nice video! It is good for a blind person. It's perfect to understand and you can follow it well
That looks sooo good! Just a basic flour and a few seasonings. Real pretty finished product. Thanks for the tips!
Well, it is definitely easy to make! Hope you will enjoy some soon!🍗🍗🍗
An excellent instructional video!
Thank You so very much. I try my best.🍗🍗🍗
LOVE YOUR PERSONALITY THANK YOU SO MUCH FOR SHARING
Cindy Strother you are so sweet to say that. I do love sharing!
I love your videos Phyllis. Your instructions are easy to follow and the food always looks amazing.
She so sweet and a great teacher loving to me
Felicia Wells you make my heart happy!🧡
That's it...I'm cooking chicken tonight!!!
I hope it was delish!🍗🍗🍗
@@sissyjollie It was VERY delicious
That makes me happy!😋
Terrific tips, thank you. 🇨🇦
Ashleigh Jaima Osborne it is always a joy to share my knowledge with others.
This is very similar to how my family (from Norfolk, VA) makes fried chicken. Glad to see another southerner!
Slice & Torte thanks! My family thinks this method is simply the best!
Hi nice lady making fried chicken
dawn simons thank you!
Looks fantastic!
Thank you for this video! Very informative!
Thank you so much Darci! I certainly try!🍗
Mrs. Phyllis you are so very pleasant to watch. Great recipes and instruction. TFS
Thank you so much Carla!
This was a joy to watch since you made your chicken & gravy so similar to my mom's, right down to a dry brine and dry spiced flour for the crust. The only difference is my mom put milk in her gravy instead of water. We had rice & gravy sometimes, but usually it was mashed potatoes. Other than that, it is just about identical. I always thought my mom made the best fried chicken. Now I can say that your fried chicken is the best. My mom is gone now and I don't like to fry chicken. I believe this is the best method. TFS
Linda, I used a regular cast iron skillet that is 10" across and 2" high. I start out with an inch of oil. Thanks for subscribing and I am glad you like the video.
I like your cast iron hanging over the sink
OnyxTheGod thanks! Two of the ones over the sink also belonged to my Mom! Another one was my hubby’s great grandmothers. I love cast iron!
I love this woman, her recipes are amazing 🐔👍🏽🙌🏽
Caleb Robles awww....you make me feel special!🍗🍚🍗
thank u for a great recipe.
I love it wow thanks..great so good..too
Thank You KAOS!
Madam... I am enjoying how you lovingly tend to that chicken! You went to charm school didn't you? You are delightful!
No charm school except for my Mom’s on the job training! Thanks for the compliment!
Great job mommy!! We love it..Very clear and we fine cooking video..Sending love your way..😀😀😀
E.Therese Bradley thank you so much! It is always a great feeling to be loved while sharing my love of cooking!🍗🍗🍗
great video. I did this today came out great. thanks!
icymonsters82 I always love a success story!🍗🍗🍗
Thank you for such a wonderful video. My mother used to make fried chicken using just flour, salt and pepper and it seems that all recipes out there now require some type of was (buttermilk or egg). She was from central NC. Thank you again.
Hope you will try my method and love it!
Used to work in an independent fried chicken shop in Clapham, South London. Cut it up and soaked overnight in weak brine. Out of the brine into seasoned flour (black pepper , lemon and herbs) . Then into the frier. And that was that. We had people queuing all day.
I am NEW AND I LOVE YOUR PERSONALITY AND CHANNEL THANK YOU SO MUCH FOR SHARING AND GIVING YOUR TIME
Cindy Strother thank you so much for the encouraging words! I really appreciate it!
This looks so good. I keep trying to recreate my grandmothers fried chicken. I’m going to give this a try tomorrow.
JesikkaGhostFlower hope your chicken turned out just like your Grandmothers!🍗🍗🍗
It turned out amazing. I will keep making my fried chicken this way. Thank you for sharing with us
GhostGirl I’m so proud of you! I know your Grandmother would be proud too!
❤️🥰
@ GhostGirl Thanks so much for checking back in. Means a lot.
This is a really great video thank you ❤️
Karen L thank you for your encouraging words. We’re working on a new video today!
I really enjoy your videos. An idea I would like to see is how YOU clean your cast iron after use. There are many videos out there, put it would be nice to see how a typical southern cook does it.
I know your comment is very old, but I’m a very southern girl from Mississippi where my grandma fried chicken nearly daily, and I fry it often as well. When I’m finished frying my chicken and the cast iron with the oil is completely cool, I pour the oil into a container I keep for old grease to dispose of. Then, all I do to clean my cast iron is wipe it out very thoroughly with paper towels. If something is really stuck on I will scrub it out with a sponge and water only- absolutely no soap. Keeps pan seasoned and oiled so it doesn’t rust. Make sure you thoroughly dry it before storing if you did use water or otherwise it will rust.
Nice!
Ginger Pritchard thank you so much!😋
My mouth is watery
Vu Tron hope you tried my method!🍗🍗🍗
This chicken looks good!
johnnyray34 thanks! It tastes great too!🍗🍗
@@sissyjollie I know it does
Thanks for sharing I’ve been trying to duplicate my daddies chicken so far to no avail. It’s looks like what he done so going to try again thanks
Rosetta McFall I hope it is just what you’re looking for! Let me know how it turns out.🍗🍗
I just love watching you. You are very thorough and easy to follow. Thanks. 😍🤗
shygirl2115 your kind words just made my day!🎵🧡🎶
LOVE that YOU USE YOUR HAND TOOL'S FABULOUS
I just do it like my Mom did!
Pretty delicious looking fried chicken! 😋
Gloria Martin thank you!😋
Momma never used a thermometer, weren’t available then. She just went by experience. Back in those days, they went by time on each side and almost began to float. I have my Mom’s cast iron skillet (2) as well.
Thelma Carter as I’m sure you know, a thermometer gives someone not used to frying chicken the confidence to try.
thanks for the tips - looks good
Romana Murray thank you for watching!
Amazing
And simple! Thanks!🍗🍗🍗
THANKS FOR RESPONDING AND LOVE YOUR STORIES AND PERSONALITY HAVE A GREAT DAY
looks good making fried chicken tomorrow...
Jessica Dailey hope yours was perfect!
if you wait till it is at 175 it could be overdone when you eat because it will continue to cook even AFTER you take it out of the skillet .....I know you are using the thermometer to show beginners how to do it but surely an experienced cook does NOT need that device .....however, this IS "real southern friend chicken" ...thumbs up for the part about the old skillet having a lot of LOVE ....good job
LtBrown1956 USDA says 165’ on the white meat and 175’ on the dark. You are correct in that I don’t need the thermometer at all to fry chicken. Now let’s go fry up some chicken!
Thanks so much ❤️🌹🌹
Betty Barrow thanks so much for taking the time to watch!
Miss philis that was outstanding you made me wish I was eating your beautiful chicken...wow what great love your cooking has...thank you so much ...may God richly bless you!!!
Sorry I misspelled your name
Marvin Hesler thank you for your kind comments. Kind comments always make my day!😍
you are so articulate chicken is good
derek belle thank you and I’m glad you like the chicken!
Dam lady....where did you get those gadgets. I am coming to take that black pepper grinder. It’s great.
Wesley Rattray you can search for a “Turkish Coffee Grinder” or pepper grinder. It is brass. Hope you can find one!
I used to sift my flower in a grocery store paper sack and shake a couple of pieces at a time, fry it light brown put in oven on baking sheet at 150° until all were done to serve hot
Oh my ... I remember my mom doing that, too. I forgot - thank you for jogging my ole memory.
mongomay1 we rarely get paper grocery bags anymore, but if you are most comfortable with that method, by all means use it!
Good cooking points
Thanks Taylor! I love being helpful!
Phyllis, Interesting, I have used an egg wash to insure the seasoned flour would adhere to the chicken skin. I also did a double flour
in that the first dish was seasoned flour then the egg wash dip, the final seasoned flour. I liked your suggestion as it seems
a lot less involved than what I use to do. Thank you for sharing.
rgoidel I’m glad I was able to help you eliminate a step and little less to clean up !🍗🍗🍗
Everyone uses oil to fry the chicken. My Grandma used Crisco. Anyone do it like that?
You can be ensured that any way you make the chicken will be good - unless it's overcooked, burned, or spoiled.
@@debrahubbard763 I remember ... probably very unhealthy. maybe. Life is unhealthy - as we all know 100+ years after the last pandemic. 1918 - 2020
oops ... or undercooked!!
I got a lodge deep chicken fryer. I hope to fry chicken in it soon.
farrah ur mom I know you’re going to have fun with your chicken fryer pan! Let me know how you like it. I’ve thought about getting one.
YUMMY golden Brown
OK, lets get started.
To get degree symbol in chromebook OS do this shortcut.
It is much easier if you just hold and type, Ctrl Shift ub0, then release and then spacebar.
175°
It will show ub0 until the space step.
Damn woman i want some chicken
jomrcean china it is simple, just follow my instructions in the video.
So do us in Tx. Thanks Ma'am
Brian Randall thank you!
Dear Phyllis, thank you for creating this video. I found it entertaining and educational (and being from CA, I love your accent). I worked to follow your recipe exactly as possible and it reminds me of my Mom's fried chicken but mine came out a little oily. I think that is because I did not start with or maintain a hot enough oil. Do you adjust the flame after adding the chicken to quickly return the temperature of the oil to ~ 320 or just wait for the oil to come back up to temp? Thank you again.
Sam, did you use your chicken straight from the fridge or did you let it sit out a bit? Also, how big are your chicken pieces? I either cut up a chicken or buy a cut up chicken as the pieces aren't as large. I don't usually have to adjust my flame. What type of pan are you using? I'm cooking in cast iron and it really holds the heat.
Dear Phyllis,
Sorry for the late reply. I just noticed your reply today.
In reviewing your video again to today I notice I copied your video exactly except my splatter screen is only one mesh thick and it does not hold/raise the heat as well as yours. That is probably why my oil was not hot enough and the chicken came out a bit oily.
I think my failures at frying chicken prior to seeing your video was not letting the chicken warm up out of the fridge. I am also applying that tip to pan seared steaks and salmon with good results.
Thank you and Best Regards,
Sam
+Sam Reynolds I think you are right about the splatter screen. Mine is pretty thick, however, I have a solution for you. Find a pot lid to fit your skillet and cover it about 3/4 of the way. It should hold in the heat, but let the steam escape. Also, make sure the pieces of chicken aren't touching. Hope this helps! Together, we're going to figure this out!
New subscriber, your chicken, and gravy just look so good. Thank you.
Just Looking Hope you will try them both!
Something I would like to suggest if I may: ALWAYS wear eye protection when frying in oil! When I was 17, I was pan frying chicken covered. I lifted the lid to inspect it, and a giant blister of boiling oil exploded in my face. Thank God I was wearing glasses at the time. They saved my eyesight, although I do have a slightly ruddy complexion now, in the pattern of the neck of my shirt. Everyone thinks it's farmer's tan.
I work at a fast food place. When I frying, the oil popped in my eye! It's a hazard.
@@indicablue9194 It is. I wear a pair of reading glasses when I'm deep frying now.
Thanks for the tip!
YOU ARE ADORABLE
You are so sweet to say that! It just made my day!
I wonder how they cooked southern fried chicken 30 years ago without the instant read thermometers !
Garth Clark I always said a prayer! I also knew it took at least 20 minutes according to how big the pieces were.
Serve with rice and gravy
Brian Randall always at my Mom’s!
You're adorable :)
Bee Deck You’re making me blush!😊
Ohwee
I'm so confused with frying chicken on youtube. my mother and grandmother just seasoned the chicken, tossed it flour and fried it. And it was delicious!! What's all this seasoning the flour stuff about??
p chris you don’t have to season the flour. My Mom always put some black pepper and paprika in her flour so I do too.
Hey Sister are you still doing these, I sure hope so. Thank so much.
Valerie Powell I sure am. We posted a Boiled Peanut video and Drop Biscuit video recently. You can subscribe to my videos and UA-cam will notify you when a new one posts, I think.
I fry my chicken in a stainless steel pot. I have always wondered if I should be frying with the lid on or lid off. I have always used lid on until the last few minutes and then lid off to crisp it up, But it looks like you are a fan of no lid. I will be using my splatter screen instead and see what happens. Thank you.
Julia Set my splatter screen is very thick. Before I found it, I did as you do, using a lid then removing at the end to crisp. I helped someone else and when he showed me his splatter screen, I realized mine is twice as thick as his!
Great video, Phyllis!
In Town With Tyler thanks for your kind words!
Do you rinse the chicken of all the salt and impurities pulled out BEFORE flouring??
Marny5580 no. The USDA says the more you rinse and move raw chicken around, the more surfaces you contaminate. I don’t over salt my chicken, I just simply lift it out of the glass dish and flour it.
i love how she calls oil "ol". This is how you know it's legit. lol.
People--look, you don't need a "Therma-Pen" or any type of thermometer--just get yourself a pack of toothpicks and stick them on the oil away from the inside of the pan. If the oil starts bubbling, you're good to go. Some people like using flour to test that, but the problem with that is that flour tends to burn and it can cause unsightly dark spots on your chicken. Before you put the chicken in the pan, bash the pieces together over your sink to get rid of the excess flour and THEN let them rest while the oil heats up.
Can you come and be my mom???
🤗🤗🤗
Yes, but you'll have to help out around the house!
I dont have a thermometer though
Indica Blue you can find one for less than $10 and I think I saw one recently for $4.99!
I've watched a truckload of these chicken recipes on You Tube and when one of them says it takes dark meat longer to cook, along comes the next one saying the white meat takes longer. Anybody out there know the fact of the matter?
Dark meat takes longer , put it in first , then white meat , take out white meat first , then dark.
Use a thermometer to check your meat. Chicken breasts with the bones are really thick and they tend to take longer.
What happened to you? Why arent you making any more videos.
I hope she's ok:(
I guess we need to get busy again! My hubby is trying to work less so we’ll have more time to make videos.
if your checkin temp cant be southern fried southern fried is fried with love not recipe or heat you should eye ball it with love cook it thats the only recipe
She is doing that for those who don't know how to EYEBALL IT!
I'M HUNGRY!
Send 2 chicken breast to........
Philadelphia, PA
Never use paper towels use news paper or brown paper bag to rest chicken on
Practice chicken
Thats southern fried, very basic seasoning and cast iron, no batter
Sister ... you're awesome and sharing with such LOVE ,,,,,
I humbly SUGGEST that you quit using canola oil as canola is by nature , A GENETICALLY MODIFIED OIL AND HAS KNOWN HARMFUL SIDE EFFECTS .
GOD BLESS YOU AND YOURS .
where the holes are it will be dry', whats with this splatter screen
youre so cute
Awww.....you make me feel special!