Post your fav fried chicken recipe

sig too big

huh

You know I can't cook shit. I eat me some popeyes.

Nigga please

You made some mean ass BBQ ribs the other night.

Miracle Ear

only cuz your daddy teached me.

Get your ass back on the streetz bitch. Its Saturday night in the ATL. What the fuck is you thinkin?

Damn straight! If da bitch ain't on her back, she should be in da kitchen.

If my boy can't teach you, then I damn well will.

Then teach her how to cook grits fo breakfast cuz she aint supposed to be working at that time fo the day.

What you say? Teach da bitch yo self, slacka!

Huh? Fuck that noise. I only wanna see tha hoe when its time to collect my money.

A recipe I've used for years..

Southern Fried Brined Chicken

3 pounds bone-in chicken, cut into pieces
2 quarts cold water
1/2 cup kosher salt
1 quart buttermilk
1 1/2 cups all-purpose flour
1 1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground pepper
1/4 cup cornstarch
2 tablespoons potato flour
1 pound lard
1/4 pound unsalted butter
1/4 pound bacon or smoked pork shoulder

Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).

Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.

Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.

Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.

I'm all over that like a black man on food stamps.

KFC

I have to ask . . . . why kosher salt?

After chicken snack...

im not sure what they're called, i just know where they are to buy them, i dont study the packaging. they're little chicken wings and legs, frozen, with an ice glaze on em. They'd be in the frozen section of the store.

1 bag of them fuckers
in a bowl: some flower, tons of adobo spice, tons of seasoned salt mix it all up in a bowl

roll them little frozen mini chicken peices up in the flour and drop em in a frying pan with enuff vegetable oil to cover em half way, cook em till ya can stab em and no blood comes out.

Those little fuckers are easily the best chicken I've ever had in my life..