re: ............

Quoting Incognito Ninja™:" I didn't think I would need to specify  For the record, i'm not a flesh eating person o_O. Yes babe, fried."

LOL i should have known what you were talking about smh but what do you normally do to the chicken before you fry it... like what do you put on it

Quoting Andie.:" If you are roasting a whole chicken, you can slide butter and herbs under the skin on the breast to help flavor it."

Just frying some strips up in this instance, but will keep that in mind next time I roast one. Thank you.

Quoting Incognito Ninja™:" Just frying some strips up in this instance, but will keep that in mind next time I roast one. Thank you."

No problem. Wasn't sure how you were cooking it. For frying, I just use flour and seasoned salt for the breading.

Quoting Due on 12.12.12:" LOL i should have known what you were talking about smh but what do you normally do to the chicken before you fry it... like what do you put on it"

Wash it, add some pepper & garlic powder to it.Mix up seasonings for the flour & give it a bath.

Quoting Incognito Ninja™:" The skin of my chicken tastes too bland."

Sorry I thought you were talking about your OWN skin LOL

Quoting Andie.:" No problem. Wasn't sure how you were cooking it. For frying, I just use flour and seasoned salt for the breading."

I must be really dense because I seriously never thought that you could add salt to meat before cooking.  Maybe that's why it never tastes good.

Quoting Incognito Ninja™:" I must be really dense because I seriously never thought that you could add salt to meat before cooking.  Maybe that's why it never tastes good."

trial and error! That's my favorite way to cook, lol.

Quoting Incognito Ninja™:" Wash it, add some pepper & garlic powder to it.Mix up seasonings for the flour & give it a bath. "

maybe youre not using enough seasoning in your flour??

I add a little salt, belly skin is the best, nice and soft.

I straight out just sprinkle the seasoning on my chicken, and then roll in flour.. Try that. And you should seriously get you some soul seasoning, it is awesome.

Quoting Due on 12.12.12:" maybe youre not using enough seasoning in your flour??"

Idk what my flour to seasoning ratio is supposed to be.   This is the 4th time I've fried chicken I think. I want it to taste like Kroger's skin.

Well thank you ladies & sorry for the confusion. I'm going to add some salt this time and extra seasoning.

This is the recipe I use, I use reg milk instead of buttermilk. Idk if it would mess with your tummy even after being fried..


2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt (like Lawry’s)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying
1. In a large bowl (or 2 freezer bags) add the chicken with 1 quart buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.
2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.
3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind chicken will finish cooking in oven.
4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken cooked through


ETA- I don't use that much chicken and I only soak the chicken for like an hour.

Quoting stuffmyturkey:" This is the recipe I use, I use reg milk instead of buttermilk. Idk if it would mess with your tummy ... [snip!] ... 10-15 minutes, until chicken cooked through ETA- I don't use that much chicken and I only soak the chicken for like an hour."

Remind me of this next time I decide to fry some up.