Favorite Fried Chicken Place!

[Zemo]

It's done Louisiana style...I double dip in buttermilk with flour...it has paprika, a little bit of chili powder, a tad of Tabasco sauce, salt, black pepper, garlic powder, onion powder, and cumin.

Medium heat in a presto pressure cooker...lid shut (I had it open for the picture)...I used canola oil...and each side cooks for about 15 minutes...so both sides are done in about half an hour.

An entire chicken will be done in about an hour...because my pressure cooker only takes one half of a chicken per session...so it's a bit of a slow process...I gotta get me something where I can fit an entire chicken...and be done with the whole process in half an hour.

I don't sumerge the chicken in oil...the oil covers about half the side of the chicken...it comes out less greasy that way.

Crunchy on the outside, juicy moist on the inside.

Delicious!

What flour to buttermilk ratio do you use?

[Hector]

What flour to buttermilk ratio do you use?

I don't really go by ratio.

What I do is wash and all around wet the chicken.

I don't marinate this chicken because it's not being BBQed, grilled, or oven baked...the buttermilk (you can add eggs into the buttermilk if you wish) and the deep oil makes it juicy as is.

Once the chicken is clean and wet...I roll a piece directly over the flour (or you could use a Ziploc bag, your choice)...then the flour-coated chicken piece is sumerged in buttermilk...then you take it out of the buttermilk...and you roll the piece once again on the flour. Once the piece has been doubled-floured...you dip it again in buttermilk...and presto...Louisiana double-dipped fried chicken.

The double-dipping crates a double coated chicken skin...kinda like double insulation...creating a very crispy outside, and a very moist inside.

Very easy...just a little bit of preparation...that's all.

[The Toyroom]

All we have around here is KFC....

[vulcan2074]

I Love Home Made Fried Chicken. Hector Your Chicken Looks So Delicious
Sammy

[Hector]

It tasted good too, Sammy.

[Mikey]

We got this chain fried chicken joint that just opened up a few months ago ... it's called Pluck U Chicken.

Man, their chicken is nasty.

The coating has an after-taste of mustard -- and it's even yellow.

However they became popular is beyond me.

[Vortigern99]

Gads, that sounds horrendous. Pluck U? Who do they think they're kidding?

[Hector]

My favorite fried chicken in Oakland is at Merrit's Bakery & Restaurant...it's pretty good-quality restaurant chicken (which you can order take out as well)...pretty juicy and tasty...the bad part is that it's pretty pricey...a 12 piece meal is like $25.

[thunderbolt]

The Hardee's around here used to have chicken but they got rid of it. Nice big pieces and it tasted a lot better than KFC or Publix.

[Mikey]

We have this ma & pa diner here in the Poconos.
Thursday is fried chicken day and cost's $7.95 for all you can eat.
Their fried chicken is unusual because they make the crust from cracker meal.
It's very good.

[Marvelmania]

There's a small place in the city next to mine called Maryland Fried Chicken. Love it!

[toys2cool]

Here I have Church's,Popeyes,KFC and like Zemo mentioned the Publix one which is really good.But I still love KFC the best

[saildog]

Gotta say Eischen's Bar in Okarche, Oklahoma (pop. 1110) has the best Fried Chicken I've ever tasted. Folks come from all over and on any given Friday or Saturday they cook about 800 fried chickens. The chicken is hot, crispy, well-seasoned, and juicy beyond belief!

Upscale it ain't. No frills, no silverware, no checks, no credit cards. They bring you wax paper for your place setting and they serve the coldest beer on the planet. Despite it being a bar, it is a family joint and I always meet some of the nicest folks from all points of origin and walks of life. Business Folks, college kids, bikers, cowboys, and Priests all mix and mingle. Alot of people bring their overseas guests to check the place out so you're liable to meet folks from all corners of the World.

[Mikey]

Things I hate about KFC fired chicken

1. There's hardly any meat on the parts.
2. The bones are always BLACK meaning it was refrozed a few times
3. The coating is way too salty
4. It's one of the most expensive fried chicken there is.
5. There's hardly any meat on the parts

[madmarva]

I like my 75-year-old momma's chicken best. Very similar process as Hector's. Buttermilk makes all the difference.

I live in Northwest Arkansas, the home of Tysons. The city down the road from me, Springdale, is known as "Chickendale." During basketball games, students from rival schools often wear KFC buckets on their head to make fun of the Springdale kids.

But Springdale is the home of the AQ Chicken House, which has great chicken and ribs if you ever make to the Ozarks. Try the Chicken over the Coals. The Chicken is fried, then a special seasoning is added and it is crisped again over a coal fire. The crust is fantastic. This was Bill Clinton's favorite chicken when he taught law at the University of Arkansas in the 1970s. And you know that man knows his fried chicken.

As for the chains, I like Church's best. There are none in my area, but when I go back home to Memphis, they are everywhere.

Next would be Popeye's. I won't eat at KFC if I can avoid it. Sorry Col. Sanders, Too greasy.