Fried chicken made at home is best

By ANNE LONG

© St. Petersburg Times, published August 24, 2000

You can purchase fried chicken that is delicious and saves on cooking and cleanup, but it never quite measures up to fried chicken prepared in your own kitchen, and homemade is also more economical.

Ann Rice shares Martha Stewart's version, while Nancy Eggert sends a recipe for fried chicken from The Betty Crocker Cookbook with variations that we will list in order of Nancy's preference.

Vidalia onion relish is a wonderful condiment to have on hand and to give as a gift. The season for Vidalia onions is limited, but most sweet onions can be substituted.

Jane Kuhl and Myrtle Ratzel send a recipe prepared with chopped onions, cabbage and bell pepper. Ann Rice's recipe begins with pickling spices, cider vinegar, sugar, chopped green pepper and chopped ripe tomatoes.

This recipe makes enough to serve eight to 10 people. Ann notes that it is easy to double or triple the recipe or more. If you are making a large amount, it is important to process it properly.

For: Faye Accomondo of Port Richey.

From: Ann Rice of Crystal River.

Recipe: Southern fried chicken, from Martha Stewart's Living Magazine, July/August 1999.

Southern Fried Chicken

6 cups non-fat buttermilk

1/4 cup plus 5 teaspoons salt

1/3 cup Tabasco sauce (optional)

2 2- to 3-pound chickens, each cut into 8 pieces

3 cups all-purpose flour

1 tablespoon freshly ground black pepper

11/2 teaspoons ground cayenne pepper

2 tablespoons baking powder

2 pounds vegetable shortening

6 tablespoons bacon drippings (optional)

Combine buttermilk, 1/4 cup salt and Tabasco sauce, if using, in a bowl. Transfer to a large airtight container.Add chicken pieces and turn to coat in the liquid. Cover and refrigerate at least 2 hours or overnight.

Cook dark meat, which takes a bit longer, apart from white meat to ensure doneness.

Heat oven to 200 degrees. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers and baking powder. Place dredging mixture in a large brown paper bag. Shake vigorously. One at a time, place chicken pieces in the bag and shake to coat. Place coated pieces on a clean plate or tray.

Heat vegetable shortening (and bacon drippings if using) in two 10-inch cast iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375 degrees. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10-14 minutes, then, using tongs, turn chicken over. Cook until coating is dark golden, another 10-14 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets and discard. Place breasts and wings in skillets. Cook 10-14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven and serve. Serves 8.

From: Nancy Eggert of Dunedin.

Recipe: Fried chicken from The Betty Crocker Cookbook.

Fried Chicken

1 21/2-pound broiler chicken

1/2 cup all-purpose flour (see note)

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon pepper

Vegetable oil

Cut chicken into pieces; cut each breast half into halves. Mix flour, salt, paprika and pepper in a paper or plastic bag. Add a few pieces of chicken to bag and shake until well-coated; repeat.

Heat oil (1/4 inch) in a 12-inch skillet. Cook chicken in oil over medium heat until light brown, 15-20 minutes; reduce heat. Cover tightly and simmer, turning once or twice, until thickest pieces are done, 30-40 minutes. If skillet cannot be covered tightly, add 1-2 tablespoons water. Remove cover during last 5 minutes of cooking to crisp chicken. Makes 8 servings.

Note: If using self-rising flour, decrease salt to 1/2 teaspoon.

Sherried chicken: Substitute 1/4 teaspoon ground ginger for the paprika. After browning chicken, place skin sides up in ungreased 9- by 13-inch pan. Mix 1/2 cup chicken broth, 1/4 cup sherry or apple juice and 1 clove garlic, crushed. Pour 1/4 of the broth mixture over chicken. Cover and cook in 325-degree oven, brushing occasionally with remaining broth mixture, until done, 45-50 minutes. Remove cover during last 5 minutes of cooking to crisp chicken.

Maryland fried chicken: Blend 2 eggs and 2 tablespoons water; after coating chicken with flour, dip pieces into egg mixture, then into 2 cups cracker crumbs or dry bread crumbs.

Oven-fried chicken: Omit vegetable oil. Heat 1/4 cup margarine or butter and 1/4 cup shortening in 9- by 13-inch pan in 425-degree oven until melted. Place coated chicken skin sides down in pan. Cook uncovered 30 minutes. Turn chicken; cook uncovered about 30 minutes longer.

For: Judy Sturgis of Gulfport.

From: Myrtle Ratzel of New Port Richey and Jane Kuhl of Largo.

Recipe: Vidalia onion relish.

Vidalia Onion Relish

31/2 pints chopped onions

1/2 pint chopped cabbage

1/2 pint chopped bell pepper

1/2 cup pickling salt

6 cups boiling water

1/4 cup dry mustard

1/4 cup all-purpose flour

1 cup sugar

1/2 tablespoon turmeric

1 tablespoon celery seed

1/2 tablespoon white mustard seed

1 pint white vinegar

Combine vegetables and salt; cover with boiling water. Let stand overnight. Squeeze dry by twisting in nylon net to remove moisture.

Make dressing of remaining ingredients; heat to boil, stirring constantly until thickened. Add vegetables and cook until thick, again stirring constantly to prevent scorching.

Ball Blue Book processing instructions: Pack hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process 15 minutes in boiling water bath.

Let stand for 2-3 weeks before using.

From: Ann Rice of Crystal River.

Recipe: Vidalia onion relish from The Vidalia Sweet Onion Lovers Cookbook, Bland Farms, Glenville, Ga.

Vidalia Onion Relish

1 tablespoon pickling spices

1/3 cup water

1/3 cup cider vinegar

2 tablespoons sugar

3/4 teaspoon salt

1 cup chopped green pepper

1/4 teaspoon black pepper

1 cup chopped ripe tomatoes

2 cups thinly sliced Vidalia sweet onions

Tie pickling spices in cheesecloth. In medium saucepan, heat spice bag and remaining ingredients, except the onions. Bring to a boil. Reduce heat to medium; add onions and cook an additional 5 minutes. Remove spice bag. Place relish in bowl, cover and refrigerate. Serves 8-10 people. Great on hamburgers.

It is easy to double the recipe several times over and make a larger quantity. If making a large quantity, it is best to process as directed in the preceding recipe.

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