how do i make batter for southern fried chicken?

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http://southernfood.about.com/od/friedchicken/r/bl90821c.htm

good choice...i'm a southern girl myself...

Hello Alboy; S.F.C. is and always has been a simple dish. As an ex-chef aboard, SS American Queen I had fill requests for recipe on a daily basis and am more than happy to share it with you. Please feel free to email me with any question but I think the recipe is complete...enjoy.

Southern Fried Chicken
A buttermilk marinade will result in tender, juicy chicken. You can choose to heat up your fried chicken or not, depending upon your preference, with the variations.

3 pounds frying chicken pieces
2 cups buttermilk
3 eggs
1/2 tablespoon Tony's Creole seasoning
1-1/2 to 2 cups Crisco (or other vegetable shortening)
1 cup all-purpose flour
At least 3 hours (and up to 12 hours) before frying your chicken, combine the buttermilk with seasoning and eggs. Pour mixture over chicken pieces, turn all pieces to coat well, and refrigerate.
Melt the shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour and other half of the salt and pepper. Drain marinade from chicken pieces. Using either the paper bag or shallow dish method, coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper.

When the melted shortening reaches a temperature of 360°F on a frying thermometer, carefully place the chicken pieces, skin side down, starting with the dark meat, in the center of the skillet. Reduce the heat to medium-high, and cover loosely. Cook for 15 minutes or until chicken is dark golden.

Lower heat to medium and remove cover. Turn the pieces over carefully and cook, uncovered, for another 15 minutes.

Remove chicken pieces, and drain on paper towels. Serve hot with Cream Gravy, or refrigerate and take with you on a picnic. Batter? I just season it (season salt and onion powder, kinda heavy since some will come off in the cooking), roll it in flour, then fry it. If you don't have season salt, use salt, pepper, onion powder, and a little celery powder. Still a lot. More than it looks like you need to get it just right.

You can also season it as above, dip it in raw eggs that have been mixed. The number of eggs depends on the number of pieces of chicken. If you have 6 medium size pieces of chicken, I'd use 3 eggs. Then dip the pieces in flour and fry it. It will fry up different, a bit breadier, but still crunch and very good. I use eggs when I'm frying skinless chicken usually, but it works with the skin on, too.

Finally, another option is to reduce to two eggs (for the 6 medium pieces, add 2 tablespoon of milk to the eggs to stretch them, and then proceed as above.

Make sure the oil is the right heat, or the chicken will either be soggy (too low) or burnt but raw inside (too high). Don't put the chicken in until the oil is at the optimal heat. With an electric skillet, I find 350 degrees to be just right. With gas stove, medium high, but check it a lot. With electric stove, I'm not good at it.

If you cook it stove top, a caste iron skillet is best, followed by stainless steel. They distribute the heat the best. Aluminum is ok, but could burn easier. Teflon coated may not crisp up as well, but it can be used, too.

Once the chicken is browned on each side, reduce the heat just a little and cover it to help cook the inside if you want. The only think is it might not crisp up as well. Also feel free to turn the chicken a lot once it browns on each side to check it for getting burnt.
Source(s):
My parents, who taught me how to cook. My father was from Tennessee and they both cooked traditional southern african american food. (m)

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
Source(s):
http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_22331,00.html Southern Fried Chicken
A buttermilk marinade will result in tender, juicy chicken. You can choose to heat up your fried chicken or not, depending upon your preference, with the variations.

3 pounds frying chicken pieces
2 cups buttermilk
3 eggs
1/2 tablespoon Tony's Creole seasoning
1-1/2 to 2 cups Crisco (or other vegetable shortening)
1 cup all-purpose flour
At least 3 hours (and up to 12 hours) before frying your chicken, combine the buttermilk with seasoning and eggs. Pour mixture over chicken pieces, turn all pieces to coat well, and refrigerate.
Melt the shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour and other half of the salt and pepper. Drain marinade from chicken pieces. Using either the paper bag or shallow dish method, coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper.

When the melted shortening reaches a temperature of 360°F on a frying thermometer, carefully place the chicken pieces, skin side down, starting with the dark meat, in the center of the skillet. Reduce the heat to medium-high, and cover loosely. Cook for 15 minutes or until chicken is dark golden.

Lower heat to medium and remove cover. Turn the pieces over carefully and cook, uncovered, for another 15 minutes.

Remove chicken pieces, and drain on paper towels. Serve hot with Cream Gravy, or refrigerate and take with you on a picnic. 3cupsself rising flour, 1/2 tablespoon oflemom pepper and 1/4 teasspoon of salt and pepper and mix. batter chcken and deep fry

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