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We’re going to fry them up to be wonderful. We’re going to put some salt on our chicken, and we’re going to put some pepper right on our chicken. A lot of people like to put the spices into the flour, but I don’t like to do that because flour really washes off the grease and you don’t really get the spices on the meat and that’s where the spices need to be.

Salt and pepper, I put a little onion powder right on the chicken, Onion powder is good, good flavour. Italian seasoning, this very old Italian seasoning, you get in any grocery store. They’re all cheap, right onto the chicken, it spices up. You can put any spices you like on the chicken before you fry it. This is going to give it a little bit of flavour. And really if you want to get the spices into the chicken like we need to, you need to do this in the mornings and put the chicken in the refrigerator, in a container in the refrigerator all day long and let the spices marinate in the chicken. And it will be much better. This is just a quick dinner. We’re going to have chicken, colligreens, and mixed beans and rice for dinner. Oh that sounds good, yes it does! You know it sounds good.really Pepper, I like pepper. Some salt, a little bit of salt. Alright, now we have the chicken all spiced up and ready to be floured.

Now we’re going to put flour on the chicken. We’re going to fry our chicken. Take the flour, regular flour, that’s are chicken all spiced up, with all the spices in there, just roll it in the flour. We don’t have to use anything, and all kinds of stuff to make our chicken crust, we don’t care about that. We’re here to eat chicken, not chicken crust. Roll it in the flour, then after all the flour, you put it in the grease. We a lot of people say how do you know when the grease is ready to put the chicken in? I don’t know if you can hear it, but we can hear the grease crackling behind. I put a little water in the grease as I was heating it up, and as it starts crackling, the grease is just hot. And when the grease stops crackling, I know it’s ready. That means its gotten hot enough to bubble all the water out of the grease, and once the water is out of the grease its hot enough to fry the chicken.

Alright, we got all the chicken floured up, as soon as the grease is hot enough, we’re going to put the chicken in there and fry.

Alright, with this about finished crackling, as soon as the grease stops crackling I know it’s hot enough I’ll start adding one chicken. I’ve added it, plus its not so much covered in the grease, just a couple pieces nice and slow, cook maybe three at a time, cook three pieces at a time.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

Tags: indian cooking, vietnamese cooking, cooking tips

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Southern Cooking