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Chef Scott Peacock shares his recipe for a delicious southern dish: fried chicken.
Southern Pan-Fried Chicken
July 11th, 2012 
admin 
July 11th, 2012 admin
Chef Scott Peacock shares his recipe for a delicious southern dish: fried chicken.
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Brining if you have time is great. If not, the buttermilk ( or cup of milk with a T. of white vinegar) will help even if soaked for only an hour. I tend to use sour cream, a few tablespoons is all you need, it goes a long way. Then I don’t rinse it but just flour and fry.
fuck this, im goin to KFC
seems like a lot of work. I am sure with all those ingredients you have to buy its cheaper just to go to KFC.
Martha, the ultimate endorsement for crooking… Err, I mean Crookpotting… I mean, well, you know what I mean.
Bock-Bock the Chicken says “Why Corn Starch”? You brine/marinate, roll it in the powder, then slap all the stuff off it before you dump it in the fryer. Why do you prefer extra-wimpy instead of extra crispy?
Because of health reasons, I stopped having a chilidog for breakfast, and I only have 2 drumsticks on my way to work. I know fried chicken, and you, sir, don’t. Emmie at the Stop ‘N Go on Poplar in Memphis TN has more frying skills than you. And you get a free grape jelly with every purchas
Congrats, on the brine and the recipe results!
I have never had a dry piece of freshly fried chicken in my life. I prefer the sodium content be in the hot sauce while eating.
Blow your mind time: I did a deep-fried batch of 6 or 8 chicken thighs, and ended up with more oil and chicken fat than I started with! I wanted to re-use the oil back in its original container after filtering. The volume of oil and fat rendered while frying would not fit back into the originial container!
Why would nobody follow this recipe? I did. Came out amazingly well. Took a whole extra minute to wash the 2 pans and wire rack…
And according to my friend who is a chef (not a guy who cooks at a restaurant) of 8 years ,brining chicken in a gallon of water mixed with a half cup of sea salt is the biggest difference you can make to make the meat that much more flavorful.
…then you serve the frying fat on the side as a beverage, preferrably warm. Thank you!
Nutrition facts
calories:1000000000000000000000000000
Fat:90000000000000000000000000000000
Possiblity of Diabetes: 100%
Fuck yeah I’d take some… red wine… ’bout a quarter-cup, and then… a wooden spoon… and I’d deglaze the fuck out of that pan.
16 hour chicken
no just the talented smart good looking and rich ones
Good fried chicken is moist already, by definition. Brining the chicken is just a freakin waste of time.
Brining a bird (one container to clean), and going through the process of setting it on a wire rack after the buttermilk soak (two more items to clean) is simply pretentious.
If a person chooses to hand squeeze the extra buttermik ( a great idea from the chef!), dirtying up more kitchen hardware is gonna make it so NOBODY will ever actually follow this recipe.
First of all, if the lard is natural, not processed, its way better for you than trans-fat. Secondly, if you eat this kind of stuff once in a while as a treat, and NOT EVERY DAY, and are physically active, your heart will be just fine.
why he got to be gay
i cant believe with all this shutting down restaurants because of trans fat and they still sell lard…double standards.
did yah see the lard.
a heart attack waiting to happen,… but hey, I’ll die happy!
stop complaining how much fat there is on the food, shut the fuck up, stop being fucking lazy, and WORK OUT!!!!!
This is about the same way I fry my chicken except I use Canola Oil and I add some Cayene Pepper too the flour spread.
is EVERYONE GAY IN THIS WORLD! WTF
Martha is black!!
Well, if you fry at a high enough temp then the amount of fat in the food won’t be TOO extremely high. I’m a athlete so I wathc my diet as much as I can but I can’t resist really good fried chicken.
Scott didn’t say so but the Edna to whom he referred is a black woman and southern blacks have the most unhealthy diets. Slaves and poor people got whatever was left over and since they were the cooks southerners really developed a taste for this type of food. “Country” ham is cured in salt and lard is rendered, congealed pork fat. A chicken can be brined for frying in 30 minutes if cut into pieces. This meal is eaten weekly down south. You can cook a lower fat, equally delicious fried chicken.
good lard goes good for fried chicken yummy