Another &Amp;Quot;Southern&Amp;Quot; Shout Out!!! - Teaching, Cooking, Learning Blog at - 278182

Teaching, Cooking, Learning

Another "Southern" Shout Out!!! 
Jun. 25, 2012 6:33 pm 
Updated: Jul. 29, 2012 7:25 am
Hey y'all!  Back in April I blogged about my Boiled Peanut experience.  The response was just awesome!  So many recipe ideas and memories were shared and I couldn't have been more thrilled...THANK YOU for sharing.  I haven't had a chance to try some of the boiled peanut suggestions (especially the addition of bacon....yum!) but plan on it this summer.

Well, I have a new Southern Food Delicacy "issue".  To recap I am a Yankee, born and raised in NY currently living in MA.  I did go to college in SC and absolutely adore the South!!!!  And no I am not at this time disclosing which SC college I went to (too dicey :).  Here's my problem:  Fried Chicken.  I love it but hate making it.  I have tried EVERYTHING, frying it stovetop, frying it in a deep fryer even "Oven frying" it (yuck).  It's not that mine comes out "bad" it's just not...well...Southern!!!  The flavor is fine but as strange as this might sound, when I make it it just doesn't have the same "mouth feel" as the chicken I had when I lived in SC.

So here it is friends, please share with this Yankee your Momma's/Grandmomma's/favorite Aunt's recipe, tips and/or techniques!

Much obliged, y'all!!!
Jun. 26, 2012 2:16 pm
I said something similar to my SIL recently. We were cooking a chicken recipe of her mother's and although we both had seen it prepared too many times to count, neither of us can quite replicate my MIL's dish. We finally decided the problem is the chicken! What is sold today has very little in common with the home grown chickens of years ago. Chickens aren't raised today by the big companies they are manufactured and injected with all sorts of "plumpers" that change the texture (and increase profits.) ~~~ Not the help you asked for, but what this fellow Yankee has found.
Jun. 26, 2012 8:44 pm
Hi BigShotMoms, I totally agree...I am gravely concerned how our chickens are being processed and don't get me started with boneless, skinless chicken breasts...too big? too white? and NO flavor!!! Thanks for listening!
Jul. 29, 2012 7:25 am
I agree with BigShotsMom. In the meantime, here's a hint: Cast-iron skillet makes a noticeable difference in chicken and biscuits. Don't ask me why. Heat retention or transfer. Old-time Southern cooks used lard. I can't bring myself to do that. About the feed: In the Carolinas before 1985, raw chicken sold in packages wasn't white but yellow-tinged. Changes in the feed may have affected flavor. I went to UNC but married a Charlestonian who went to the orange college. We can't speak to each other on game days.
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I am a Chef/Instructor at a school for home cooks. I have been working as an apprentice for the last 8 years and have really mastered many different cuisines as well and techniques. Recently, I became a certified Professional Chocolatier.
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Making codfish balls and chicken liver pate with my father for Christmas. Valentine's fondue dinner with my husband and kids. Friday Night homemade pizza & Sunday nacho nights with my family!
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