Originally posted by Greyghost
So far in this thread, Mamaw Smith's method is closest to mine. I use a cast iron skillet, but fully cook the chicken in it. I then put the cooked chicken on cookie sheets lined with plenty of paper towel to drain the grease. The cookie sheets then go into the oven at about 200 degrees or just enough to keep it warm while I am cooking the rest of the batch. I learned a long time ago if you keep them on the counter they will disappear faster than you can cook them.
A lot of old time cooks swear by the grease they use...lard, bacon grease, Crisco, all have their adherents. I use peanut oil as a healthy traditional alternative that can take high heat. I do add a bit of bacon grease to it just for the flavor factor though.
I also use the buttermilk, flour, salt, pepper, cayenne preparation technique...to me this tastes best.
this (above) is how I prepare my chicken, my mom uses the electric skillet, then does the paper towel in the pan in the oven trick.
I think it makes a crispier chicken.
When I make chicken, 99% of the time I will pan fry, unless there is a bunch of people coming over then I will pull out the big guns and deep fry LOTS of chicken.
I start by letting my chicken soak in the buttermilk overnight,
take half flour, half corn meal and mix together very well.
Then season my flour mixture with salt, white pepper, cayenne, and a little paprika ( I liked the smoked more than the sweet)
Dredge all my chicken first, and let it set for about 10 minutes, to form a dredge crust on the chicken.
in my BIG cast iron skillet, using peanut oil, up half way on the skillet.
Place the chicken in the skillet, let it brown on one side, then turn over and brown on the other side.
when totally brown, take out and drain on paper towels and place in oven to keep warm.
for the gravy
pour off some of the excess peanut oil, gently scrap up the bits
add some seasoned flour, and make a light roux, then add milk and make the gravy to your thickness ( I like a bulldawg gravy)
I make smashed potatoes with garlic, and sour cream and butter and ... http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=15358&whichpage=2
or here is the how to
When making smashed potatoes
peel, but do not cut up the potatoes, and then boil them in salted water.
if you cut them up it exposes more surface and the potatoes start to break down and turn starchy, and your taters turn to glue.
leaving them whole, helps reduce the starchiness.
My taters I make for Turkey Day, and only 1 complaint from a cousin who said they were too rich for her. (witch)
10 lbs baking potatoes
1/4 cup minced garlic
butter, sourcream, 1/2 & 1/2, white pepper, salt and ranch dressing powder
put the garlic in the water with salt and the potatoes, boil until tender
drain off most of the water, add butter, sourcream, 1/2 & 1/2, and seasonings.
mash by hand until creamy.
none of the amounts are exact, it is just by eye and taste.
I fix ten pounds for Turkey Day, and there is only a sandwich size ziplock left.
As for cole slaw
That is one food I do not do, even typing about just gave me goosebumps.