Emmy,I'm 70 years old and this brought back wonderful memories. As far back as I can remember everybody used a paper bag to bread their chicken and other things. The bags worked great and they were free. My mother, like everybodies mother, made the best fried chicken. My mother was the eldest of 14 children. She kes how to cook for a crowd. People used to say my mother could open an empty cupboard and produce a gourmet meal. Every Thanksgiving we had 50 or more people at our house. Life was wonderful back then. I wish I had taken more time to realize how good it was. Thanks for letting me reminisce. I love your channel. However, without you it wouldn't be so special. Thanks again, Jerry
OMG, I hadn't heard of *_Gullah_* cooking in years. ( *_Geechee_* is the _patoi_ they speak.) It's from a tradition of cooking from *Africa* and the *Gullah* live mainly on the barrier islands from SE North Carolina to NE Florida. Man! They know how to *_cook._* *Emily Meggett* is a well respected *Gullah* elder.
@@kelliontamason2009 Let's All Go To Gullah Gullah Island!! Those are the only words I remember.. I know it was a catchy little tune though because we went around signing it all the time..
To me, there is nothing like old school southern cuisine, especially the dishes we cherish so deeply in the AA community. There is so much love, flavor, and culture in it that brings many memories and creates more. I often make and try dishes from many different cultures, but there is nothing like it to me and I'm grateful for how open you are to trying many dishes from many cultures. Thank you Emmy, you're a treasure.
@@dibutler9151the style and method of frying chicken did not come from the British. And if you decide to learn more history you would understand how most of southern food came to be so “perfected.”
I love this cause I don’t know where all this buttermilk, egg, double batter etc came from when it comes to frying chicken! My mom cleaned her chicken, seasoned it, seasoned the flour, coated it and fried it. Still the best fried chicken I ever had!
This is the way my grandmother fried chicken! She knew just when the oil was ready and when the chicken was done just by sight & sound. Great job Emmy and thanks for bringing those precious memories back. 💜
I had a great day with my mom before she got too sick where the plan was that she would tell me all the steps and I would make the fried chicken, but boy did that not last long… she just pushed me out of the way and did it herself! But I took pictures and wrote down what she told me and we had fun anyway. It wouldn’t have been a day with her if she wasn’t doing it herself! 😂 This video makes me want chicken so bad!
I love to watch Kardea Brown on the Food Network. She cooks Gullah dishes as well. That woman can really cook and she talks a lot about her family, how she was brought up on Gullah cooking. She is really a beautiful woman and a great cook. Thank you for this recipe Emmy. I love your videos.
Nearly forgot, I am half Belgian. I grew up on chicken fried in butter. In a big skillet, melt a pound and a half of butter on medium heat. Pat the chicken dry. Salt and pepper, garlic powder is optional and fry in batches of wings and legs, then thighs and the breast. Don't get in a hurry, you will burn the butter. The chicken is done when it's pierced and the juices are clear. Take a good crusty bread and slice it into one inch thick pieces. When the chicken is cooked, fry the bread in the butter. You may have a heart attack, but you will die smiling.
Ooohhh I want to see Emmy try this out. I thought I was weird for taking slices of leftover meatloaf & frying in some real butter until there's a nice crust on it. Now I really need to get to Aldi's for their yearly butter sale. It was $1.99 but now it's $2.99. Still with all these ideas I'm going to need a lot of butter.
It's interesting watching others discover something I've watched my grandparents do from a young age. I like your excitement! I felt it everytime we made fried chicken for dinner as a family. and your squeal when it was done 😂 reminds me of the first time my dad trusted me enough to place and take out the pan chicken without popping oil on myself 🥰
Yeah, we always cooked chicken this way in our house. We used ziploc bags to shake the chicken in but yeah. My mom was from the Mississippi delta and I learned from her and grandma! This was fun to watch.
My grandmother and grandfather is from Richmond Virginia. This is the same recipe my grandmothers, mom, aunts, uncles and I cook or my family. This was really nice to see some black traditions not being lost and also being shared.
I'm from MS originally, as we're my parents and their families for generations, and that's how I was taught as well. I didn't start seasoning the chicken and lightly seasoning the flour until after I got married and started trying new recipes.
Chicken in a bag was one of the first things my mom let me cook by myself when I was 8 years old. Chicken,poultry seasoning, self rising flour combined in a brown paper bag, then fried in lard that my mom rendered herself. To steal a phrase from Emmy, “it was so stinking good.” 💜
Growing up in my family always thought this is a common way to make fried chicken. It was only when I started looking at cooking shows did I realize a lot of people dredge their chicken or coated in something. We never done that we always, seasoned the chicken got a bag or a bowl put some flour in it it could be normal flowers self-rising flour and sometimes if they were feeling fancy their seasonal flour. Then just coat the chicken and throw it in the oil. It's amazing to see people shocked or just learning about this. You got to try making some baked macaroni and cheese. Depending on the recipe you use you get different variants of it.
As someone who grew up in SC, hearing Gullah lessons on public access TV and having home cooked food like this at cookouts, this video is very healing! Been out in the Pacific Northwest for a few years, and no one understands how different southern fried chicken is, which is just heartbreaking. Personally, I have been making Chik-fil-A dupes at home for years, and the process of frying is much faster when the bones are removed and the meat is tenderized with pickle juice - just in case there's someone that wants to try frying chicken but can't dedicate an hour for traditional versions!
Welcome to true southern fried chicken, Emmy.😀 I've been using Morton's Nature's Seasons for about 25-27 years now, and it's one of my favorite all purpose seasonings. It makes the absolute best chicken, but it's also really good on green vegetables, like broccoli (😋) and on potatoes or roasted carrots. When my daughter was a toddler and was beginning to eat solid foods, it Always had to have Nature's Seasons or she wouldn't eat it.😏 And I always use White Lily, it's the best. Makes the best fluffy biscuits, too.
@@RicoSoprano_ true, but I only use a sprinkle of salt, pepper and maybe smoked paprika. With the chicken seasoned (Nature's Seasons has salt) and the selfrising flour already salt, you don't want to over do it.
@@teesiemom yeah but I don’t use self rising flour because it puffs the chicken. I use all purpose flour with a little baking powder n corn starch. And a few more seasonings.
As soon as you started making this I knew it was a black recipe. Only we of course use plastic bags for the breading and also season the flour lol. Then when you mentioned it’s by a woman from South Carolina it really hit home as that’s where I’m from. This is how I learned to fry chicken, not the extra egg or buttermilk coating, just seasoning, flour, and a good old grocery bag!
Back in the day, this is exactly how my Mom would fry chicken. No brining, etc. That bag is too big, we would use ones that we called lunch bags. She just liberally seasoned the chicken with salt and pepper. Later she would use Lawry's season salt. She would fry the chicken in a skillet, and she just knew when they were done. She also used this method to fry pork chops.
Emmy, there is a seasoned flour here called Kentucky Kernel that is amazing for frying everything! My mother fried chicken with it my whole life. Makes perfectly tasty gravy as well! If I can find your po box, I'll send some.
The left over dredging flour could be used to make fritters by adding egg (maybe some dried herbs as well) and deep frying them. It just depends on whether you feel like it or not.
Emmy if you use 1 or 2 gallon clear Hefty storage bags, ou can flour your chicken and actually see if the chicken is fully coated. Also, if you get the zip lock, the flour is less likely to puff out like the paper bag. Hope this helps.
I just watched a Tasty video where they did exactly that, three ziplock bags (flour mix bag, egg wash bag and then breading bag) and that seemed like a very neat way of doing this.
I always fry my chicken in lard, lightly season it, and I always soak it overnight in buttermilk. I also do a curried version of fried chicken, along with a garlic fried chicken! And I also use a lime, honey garlic sauce that I sometimes will dip my chicken into, very delicious!
My Uncle is a Strict Vegetarian, never touched Meat in his life, not even Fish and lived a very Healthy Life without Smoking or Alcohol. He recently died from Stomach Cancer at Age 34. On his Deathbed, he regretted that he never ate Fried Chicken or Roast Beef in his life. :)
Omgggg so first of all I put this book on my Christmas wishlist after the very first recipe you made from it and every time you make another from this book I am ECSTATIC!!!!! Please keep doing this series!!!! I can’t wait to hear your input on all these amazing recipes!! Also - my mom put Morton Nature’s Seasoning on everything and it was her go-to spice for my whole upbringing and I also use it in many, many dishes I make today for my family. So it felt like home seeing you use it!!! ❤
instead of throwing away the extra flour, you could also cook it, since its already self rising flour, if you were to add a tiny bit of corn starch to it, and then add in some cold fizzy water, (or beer), you could make a tempura facsimile and use that to coat some onion rings only throwing out the little bit you have left over after. Doing that would not only give you a side dish, but also cut down on food waste.
Really anything you would normally do tempura with! There's a lot of variation on the recipe. One of my best friends had to have tempura mushrooms one night when really pregnant and drove 2 hours in the rain and the restaurant was out. The manager ended up giving us the recipe!
@@joantrotter3005 oh yeah, 100%, i just mentioned onion rings, because i made some fried chicken the other night, and tried it on a whim, just to see, though, when i did it, i used plain tap water, as i didnt have any fizzy water, or beer¿i just had to add in a bit of baking soda, to act together with the baking powder in the self rising flour, to make the bubbles, it worked, but the bubbles went away FAST, and even when done, they were pretty pale, and instead of going gold, they just started to burn. the non burned ones were great, i would 100% do it again, so i figured id share with the world. lol.
Me and my mom were waiting for the recipe for the fried chicken on the cover lol I made the Saturday poor man's meal and my family loved it. Can't wait to try this chicken! I need to get that recipe book for Christmas now
Grew up with my Mum making fried chicken like this but she always used a plastic bag, an old bread bag when we lived in Canada, she had a good blend of herbs and spices that rivaled K.F.C, but she would oven fry it, still got got great crispy skin. I worked in K.F.C for a while, while I don't know what the herbs and spices were that went in I got a better chance to smell and study the flour during my break time while eating some chicken. I do know they used self rising flour and there was powdered milk in the flour mix, the chicken was put in water first before being dipped in the flour, well gently tossed to ake sure it was well coated then the fryers they use are pressure fryers, the loaded basket is lowered into the v.hot fat then lid put on and sealed, timer set, can't remember how long for, once cooked out onto trays and under the lamps in the heating cabinet to keep it hot and juicy, this is some of the reason why the skin is so crispy. Now my husband and I are getting on a bit we don't deep fry, we have an air fryer not one with a drawer but a oven which also has a rotisserie in it, another great way to do chicken but if you buy one check the size, the one we got only takes a small chicken on the rotisserie just over 2 and a half pounds, not easy to find but, we are very pleased with the results using this for cooking just need to try making bread in it and cakes!!
Emmy: my family is from northeastern NC, and my grandmothers coated their chicken in a slurry using self-rising flour and buttermilk, salt and pepper. They let the chicken sit in the slurry for 1 hour--then cooked in hot oil. If they were making smothered chicken: you cook the chicken. Remove the chicken. Pour out the oil but leave just a smidgeon. Add flour to make a roux digging up all the bits and pieces of friend flour to be part of it. Once the flour and oil is incorporated, add water and let it boil to thicken. Then add friend chicken back into it and let it cook until the gravy and chicken and fully cooked and juicy. Yummy yummy
My favourite part of chicken is the breast! I'm someone who has trouble with eating food of certain textures, so I like the breast meat because it's easy to eat and I don't have to mess about, trying to find a way to eat around bones and cartilage.
That chicken looked, and sounded, AMAZING! This is one of my favorite videos of yours...your excitement for the chicken was so funny! 😂💜 I love some good fried chicken myself though, so I get it. I don't mean this in a condescending way, but I think you are just adorable and seem like the sweetest person!!! Thanks for the videos! It's clear you put in a lot of time and effort to introduce us to interesting and delicious recipes 💜
The ASMR is strong with this one. You can hear the crunch right into her Lapel mic. Caution headphone and earbud users, this video will make you hungry!
Emmy, you are so adorable; especially when you're excited. I learned to cook chicken this way from watching my grandmother years ago. I still use this technique. 💜
Barney basic question : What do you with the used oil? Do you reuse it or get rid of it? If dispose, do you pour it in a some disposable container? Thanks!
Yep the wings would cook faster than any other piece because there is nothing to them. I have never figured out why people like the wings..unless it's because they like gnawing on bone. When I bite into a piece of chicken, I want to bite into meat. This looks absolutely delicious. I have one question, that always bothers me. First, let me explain, I live alone. I don't mind cooking a larger batch of chicken. It would get eaten. But what do I do with all that left over oil? Throwing that all away is just too much waste for me. (Limited income.) How do you preserve it? How long can it stay in your fryer before going rancid or just too long to feel uncomfortable using it. (I don't deep fry very often at all.) Can you refrigerate it to be used again? Someone help me out here please. Thanks in advance.
Fried chicken might be my favorite food. My Great Aunt Delta June (how's that for a Southern name?) used to fry hers in lard early in the morning in the hot summer months and we'd eat it cold with sweet tea and potato salad. Good thing we're still alive, she just left the platter sitting on the counter all day with a towel draped over it to keep the flies off.
I knew we had something in common! My favorite piece of the chicken is the thigh also! I don't deep fat fry much anymore as I used to. Just too much of a mess and hassle. Not to mention the health factors of fat frying! I'm a huge air fryer fan now and honestly, I don't miss the deep fried chicken much! Especially how I do it!
@@barbarastark940 I always wet brine my chicken in salt water first! Then I season and flour the chicken as usual. Let it sit for about 20-25 minutes. Before I put in air fryer, I spray the chicken with oil spray on both sides!
Soak in buttermilk for 30 minutes. It makes the chicken taste wonderful. Also add two drops of tobacco into the milk. From a deep Southern fried chicken expert. ❤
Your chicken looks perfect, absolutely done right. My mother used a paper bag, seasoned salt, and all-purpose flour and took her time. She always told me if I see a recipe with a million ingredience beware. I watch your cooking videos and this is by far your best and most impressive. Watching you eat 2 pieces of chicken says it all.
My Uncle is a Strict Vegetarian, never touched Meat in his life, not even Fish and lived a very Healthy Life without Smoking or Alcohol. He recently died from Stomach Cancer at Age 34. On his Deathbed, he regretted that he never ate Fried Chicken or Roast Beef in his life. :)
I can hear my grandma saying…”bless that baby heart”……if she saw Emmy’s reaction to her frying chicken. 😂❤️. Great job Emmy! Only thing I’d add is seasoning the flour a little. Not a lot…you don’t want overly salty chicken. 😉
I'm from the south and as a kid I remember my daddy shaking that paper bag full of chicken and flour!! The block was lit up on Sundays with the smell of his fried chicken. Thanks for the nostalgia of my childhood and daddy's memories ❤️
That book is basically a culture normally found in South Carolina. A great food culture but I prefer to say a great kitchen. As a suggestion when it comes to chicken thighs, legs, breast pull back the skin season under & on top of the skin bc sometimes the skin separates.
This is the chicken I grew up on...no fuss or extra steps. Delicious!! My granny had mashed potatoes and chicken gravy with it and homemade biscuits,still my favorite meal
Emmy! My mom used to do the paper sack thingeee woth chicken. The only miss you had was that she would dance around the kitchen doing this crazy looking dance while shaking the bag. Leaving us kiddos in stitches! Well, maybe next time 😂❤️👍🏽
The thigh is definitely the best out of those four options. Thighs and wings, legs then breast. In that order. Great video, Em! Thanks for this, will have to try it soon.
I cooked chicken dredged this way in a large counter oven with the convection setting, 400°F for 25 minutes (YMMV). I came out crunchy, tastey, perfect!
When I saw the book and the recipe, I knew it was going to be a winner! I am mildly amused that you love the skin so much; my best friend does, too. In my household, however, we *never* ate chicken skin, but instead always rendered it for schmaltz (chicken fat for cooking). I didn't know that chicken skin was edible until I was in high school, so I never developed a taste for it.
The bag trick - and it is a good trick I just learned from her - fold over the top and give it a roll or two rather than grab it. Nothing will escape. Also, the paper yard disposal bags will work if you live in an area where paper shopping bags are not available. Probably work better as they're more robust. Gonna try it.
That's where I'm from SC, that recipe is the basic spices very good but there are more spices and ingredients that we use, love your TH-cam channel ,more video's please
This is similar to how my mother and grandmother made fried chicken. They used Bisquick for the flour and would generously season it before dredging the chicken in the mixture. For seasoning they used Bell's Poultry Seasoning, garlic powder, onion powder and crushed black pepper. Then fried the pieces in a cast iron skillet. Mmmmm
My family uses Alpine Touch which is an amazing season salt made in Chocoto Montana. Every time I go to Montana I stock up! It now has other season salt flavors! You can order on line made with original has mono sodium glutamate or sea salt too! When I cook it has the perfect balance
We use Lawry. You can use plastic bags as well. Original shake n bake. Lol Can make gravy with the flour. Especially if you make mashed potatoes or anything with your chicken.
My mother and grandmother used some of the flour left in the bag to make a milk gravy to go with the mashed potatoes that were always served with the fried chicken.
This is very much how my grandma and mom made fried chicken. My mom used a zip lock bag for the flour, it wasn't as messy that way. And they didn't deep fry the chicken, they used maybe 1/2 to 3/4 inch of oil in a heavy aluminum Dutch oven (the brand of cookware was Magnalite.) This meant they had to keep a close eye on the chicken and turn it to brown all sides which definitely required some level of expertise. Best chicken ever though. Very crispy and never greasy at all.
As a South Carolina girl, this is the best way to cook fried chicken! As a child, I come in from play without a pout for a fried chicken supper. Thank you for the special memory!
It’s so ironic that you posted this today (yesterday now as it’s after midnight here in Maine) my grand uncle passed away at 7 am and he was a huge fan of this kind of thing, he loved cooking
Nothing is like fried chicken, my wife uses a Ziplock bag and seasons the flour, it zips shut and no leaks, great video Emmy 👍🏼👍🏼🇦🇺🇦🇺🦘🦘Cheers from Melbourne Australia
Emmy! I learned from Jacques Pepin to cook with the chicken back bones too! Please believe me when I say, that the backbone is so delicious! We gnaw on it like we're cavemen! However we cook our chicken, we do the same for the back as well, and my goodness is it tender and juicy!
I use what my Mom used for breading for chicken, Golden Dipt Cracker Meal. Add a little salt to the envelope and you have the lightest, crispiest breading ever.
Looks amazing. I cracked up when you started shaking the chicken in the paper bag. Im older and this was a technique that i grew up with in the kitchen. It has fallen out of favor since paper bags have all but disappeared from grocery stores, and since recycling has become so much more prevalent. You really should try frying this chicken in crisco. I dont care what anyone says, the higher trans fat oils/greases are a much superior way of frying, as far as taste goes.
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Emmy,I'm 70 years old and this brought back wonderful memories. As far back as I can remember everybody used a paper bag to bread their chicken and other things. The bags worked great and they were free. My mother, like everybodies mother, made the best fried chicken. My mother was the eldest of 14 children. She kes how to cook for a crowd. People used to say my mother could open an empty cupboard and produce a gourmet meal. Every Thanksgiving we had 50 or more people at our house. Life was wonderful back then. I wish I had taken more time to realize how good it was. Thanks for letting me reminisce. I love your channel. However, without you it wouldn't be so special. Thanks again, Jerry
My mom too! She was a northern Michigan girl but her biscuits were legendary.
❤️❤️❤️❤️❤️
OMG, I hadn't heard of *_Gullah_* cooking in years. ( *_Geechee_* is the _patoi_ they speak.)
It's from a tradition of cooking from *Africa* and the *Gullah* live mainly on the barrier islands from SE North Carolina to NE Florida.
Man! They know how to *_cook._*
*Emily Meggett* is a well respected *Gullah* elder.
OK?
Gullah Gullah Island!! That theme song used to get stuck in my head.. I was a little too old for it but my little sister used to watch it daily..
Thank you for that little bit of History lesson. We as Black people need to share more of our culture with the world. Thank you!
@@MarkLada Loved that show growing up
@@kelliontamason2009 Let's All Go To Gullah Gullah Island!! Those are the only words I remember.. I know it was a catchy little tune though because we went around signing it all the time..
To me, there is nothing like old school southern cuisine, especially the dishes we cherish so deeply in the AA community. There is so much love, flavor, and culture in it that brings many memories and creates more. I often make and try dishes from many different cultures, but there is nothing like it to me and I'm grateful for how open you are to trying many dishes from many cultures. Thank you Emmy, you're a treasure.
The English brought the fried chicken recipes with them, the South made them what they are today.
i know emmy cracks me up when shes trying and eating classic aa southern food! going to be a bit of hyperventilating singing smiling and dancing😆😆.
@@dibutler9151the style and method of frying chicken did not come from the British. And if you decide to learn more history you would understand how most of southern food came to be so “perfected.”
@@noncatholiccatholicrat6309 maybe he’s talking about those Black Brits? 🤔😂
Truly, she is a treasure! Best food channel on TH-cam!!🙌💖
I love this cause I don’t know where all this buttermilk, egg, double batter etc came from when it comes to frying chicken! My mom cleaned her chicken, seasoned it, seasoned the flour, coated it and fried it. Still the best fried chicken I ever had!
That's culinary evolution for you. HOWEVER, I don't disagree with you. Sometimes, old-school is the best.
This is the way my grandmother fried chicken! She knew just when the oil was ready and when the chicken was done just by sight & sound. Great job Emmy and thanks for bringing those precious memories back. 💜
I had a great day with my mom before she got too sick where the plan was that she would tell me all the steps and I would make the fried chicken, but boy did that not last long… she just pushed me out of the way and did it herself! But I took pictures and wrote down what she told me and we had fun anyway. It wouldn’t have been a day with her if she wasn’t doing it herself! 😂
This video makes me want chicken so bad!
May I ask, what kind of oil did she use?
@@CleoHarperReturns
Peanut
@@paulahillier1390 Thank you!!
I love to watch Kardea Brown on the Food Network. She cooks Gullah dishes as well. That woman can really cook and she talks a lot about her family, how she was brought up on Gullah cooking. She is really a beautiful woman and a great cook. Thank you for this recipe Emmy. I love your videos.
Nearly forgot, I am half Belgian. I grew up on chicken fried in butter.
In a big skillet, melt a pound and a half of butter on medium heat. Pat the chicken dry. Salt and pepper, garlic powder is optional and fry in batches of wings and legs, then thighs and the breast. Don't get in a hurry, you will burn the butter. The chicken is done when it's pierced and the juices are clear.
Take a good crusty bread and slice it into one inch thick pieces.
When the chicken is cooked, fry the bread in the butter.
You may have a heart attack, but you will die smiling.
😆😆😆
I would like to see Emmy do this one!
😂
Ooohhh I want to see Emmy try this out.
I thought I was weird for taking slices of leftover meatloaf & frying in some real butter until there's a nice crust on it.
Now I really need to get to Aldi's for their yearly butter sale. It was $1.99 but now it's $2.99. Still with all these ideas I'm going to need a lot of butter.
😂😂😂 Butter!
It's interesting watching others discover something I've watched my grandparents do from a young age. I like your excitement! I felt it everytime we made fried chicken for dinner as a family. and your squeal when it was done 😂 reminds me of the first time my dad trusted me enough to place and take out the pan chicken without popping oil on myself 🥰
Yeah, we always cooked chicken this way in our house. We used ziploc bags to shake the chicken in but yeah. My mom was from the Mississippi delta and I learned from her and grandma! This was fun to watch.
My grandmother and grandfather is from Richmond Virginia. This is the same recipe my grandmothers, mom, aunts, uncles and I cook or my family. This was really nice to see some black traditions not being lost and also being shared.
Pathetic
A very similar recipe to my moms, who’s from Mississippi, she simply adds the seasoning to the flour and then we shake in the paper bag. Delicious!
i’m from mississippi as well and that’s how we do it
Definitely. Seasoning the flour is a must
I'm from MS originally, as we're my parents and their families for generations, and that's how I was taught as well. I didn't start seasoning the chicken and lightly seasoning the flour until after I got married and started trying new recipes.
Chicken in a bag was one of the first things my mom let me cook by myself when I was 8 years old. Chicken,poultry seasoning, self rising flour combined in a brown paper bag, then fried in lard that my mom rendered herself. To steal a phrase from Emmy, “it was so stinking good.” 💜
I love to fry in lard too. Soooooooo CRISPY
I live in Richmond. I've recently seen this seasoning. I will GLADLY send it to you!
Growing up in my family always thought this is a common way to make fried chicken. It was only when I started looking at cooking shows did I realize a lot of people dredge their chicken or coated in something. We never done that we always, seasoned the chicken got a bag or a bowl put some flour in it it could be normal flowers self-rising flour and sometimes if they were feeling fancy their seasonal flour. Then just coat the chicken and throw it in the oil. It's amazing to see people shocked or just learning about this.
You got to try making some baked macaroni and cheese. Depending on the recipe you use you get different variants of it.
Hello 👋 How are you doing today??
As someone who grew up in SC, hearing Gullah lessons on public access TV and having home cooked food like this at cookouts, this video is very healing! Been out in the Pacific Northwest for a few years, and no one understands how different southern fried chicken is, which is just heartbreaking. Personally, I have been making Chik-fil-A dupes at home for years, and the process of frying is much faster when the bones are removed and the meat is tenderized with pickle juice - just in case there's someone that wants to try frying chicken but can't dedicate an hour for traditional versions!
Welcome to true southern fried chicken, Emmy.😀 I've been using Morton's Nature's Seasons for about 25-27 years now, and it's one of my favorite all purpose seasonings. It makes the absolute best chicken, but it's also really good on green vegetables, like broccoli (😋) and on potatoes or roasted carrots. When my daughter was a toddler and was beginning to eat solid foods, it Always had to have Nature's Seasons or she wouldn't eat it.😏 And I always use White Lily, it's the best. Makes the best fluffy biscuits, too.
Thank you for sharing this info. And I'm going to try white lily flour.
True southern chicken seasons the flour too
@@RicoSoprano_ true, but I only use a sprinkle of salt, pepper and maybe smoked paprika. With the chicken seasoned (Nature's Seasons has salt) and the selfrising flour already salt, you don't want to over do it.
@@teesiemom yeah but I don’t use self rising flour because it puffs the chicken. I use all purpose flour with a little baking powder n corn starch. And a few more seasonings.
As soon as you started making this I knew it was a black recipe. Only we of course use plastic bags for the breading and also season the flour lol. Then when you mentioned it’s by a woman from South Carolina it really hit home as that’s where I’m from. This is how I learned to fry chicken, not the extra egg or buttermilk coating, just seasoning, flour, and a good old grocery bag!
Yeah right Paro
My grandmother fried chicken just like that… She is born & bred Southern… but not black..
I am Canadian and I am not black but I have always used a plastic bag when preparing fried chicken.
I wonder where you got that idea from?
@@kathleensauerbrei5199 get what idea? I just stated facts. But that’s awesome that u too follow black inspired recipes
@@lulu-bp5qv uhm excuse you?? Tread lightly please and thanks
Back in the day, this is exactly how my Mom would fry chicken. No brining, etc.
That bag is too big, we would use ones that we called lunch bags.
She just liberally seasoned the chicken with salt and pepper. Later she would use Lawry's season salt.
She would fry the chicken in a skillet, and she just knew when they were done.
She also used this method to fry pork chops.
Emmy, there is a seasoned flour here called Kentucky Kernel that is amazing for frying everything! My mother fried chicken with it my whole life. Makes perfectly tasty gravy as well! If I can find your po box, I'll send some.
The way you seasoned that chicken just warms my heart.
The left over dredging flour could be used to make fritters by adding egg (maybe some dried herbs as well) and deep frying them.
It just depends on whether you feel like it or not.
Yup that’s what I do nothing goes to waste you can add buttermilk to it 😋
Emmy if you use 1 or 2 gallon clear Hefty storage bags, ou can flour your chicken and actually see if the chicken is fully coated. Also, if you get the zip lock, the flour is less likely to puff out like the paper bag. Hope this helps.
I just watched a Tasty video where they did exactly that, three ziplock bags (flour mix bag, egg wash bag and then breading bag) and that seemed like a very neat way of doing this.
I always fry my chicken in lard, lightly season it, and I always soak it overnight in buttermilk. I also do a curried version of fried chicken, along with a garlic fried chicken! And I also use a lime, honey garlic sauce that I sometimes will dip my chicken into, very delicious!
Sounds. But this isn't the same. It's traditional southern fried.
I'm a vegetarian but I love Emmy so much I'll watch her fry chicken any day 😊
Fry some veggie meat
My Uncle is a Strict Vegetarian, never touched Meat in his life, not even Fish and lived a very Healthy Life without Smoking or Alcohol. He recently died from Stomach Cancer at Age 34. On his Deathbed, he regretted that he never ate Fried Chicken or Roast Beef in his life. :)
This lady just feels so wholesome...
Omgggg so first of all I put this book on my Christmas wishlist after the very first recipe you made from it and every time you make another from this book I am ECSTATIC!!!!! Please keep doing this series!!!! I can’t wait to hear your input on all these amazing recipes!!
Also - my mom put Morton Nature’s Seasoning on everything and it was her go-to spice for my whole upbringing and I also use it in many, many dishes I make today for my family. So it felt like home seeing you use it!!! ❤
It's my go to too. Lol I love Mortons own
From SC and seeing this made me so happy as this my family’s and friends culture. Just appreciate it so much more as I got older.
Let me tell y'all, that Morton's all-purpose seasoning blend is everything! It's so good! Especially on fresh popped popcorn, with a little MSG
I love some MSG lol. I grew up with my mom using Accent to season a lot of her food. I use it too and can't do without it lol.
@@ieshiaaa I remember when people was using Accent as an sodium substitute.
@@ieshiaaa yes it makes such a delicious difference!
instead of throwing away the extra flour, you could also cook it, since its already self rising flour, if you were to add a tiny bit of corn starch to it, and then add in some cold fizzy water, (or beer), you could make a tempura facsimile and use that to coat some onion rings only throwing out the little bit you have left over after.
Doing that would not only give you a side dish, but also cut down on food waste.
Really anything you would normally do tempura with! There's a lot of variation on the recipe. One of my best friends had to have tempura mushrooms one night when really pregnant and drove 2 hours in the rain and the restaurant was out. The manager ended up giving us the recipe!
@@joantrotter3005 oh yeah, 100%, i just mentioned onion rings, because i made some fried chicken the other night, and tried it on a whim, just to see, though, when i did it, i used plain tap water, as i didnt have any fizzy water, or beer¿i just had to add in a bit of baking soda, to act together with the baking powder in the self rising flour, to make the bubbles, it worked, but the bubbles went away FAST, and even when done, they were pretty pale, and instead of going gold, they just started to burn.
the non burned ones were great, i would 100% do it again, so i figured id share with the world. lol.
*Lovelies, let’s get Emmy to 3M subscribers before the new year!*
Lets do it
Me and my mom were waiting for the recipe for the fried chicken on the cover lol I made the Saturday poor man's meal and my family loved it. Can't wait to try this chicken! I need to get that recipe book for Christmas now
This is the first way I learned to make fried chicken as an AA woman. That flour and brown bag are essential 😂 glad you enjoyed!
Grew up with my Mum making fried chicken like this but she always used a plastic bag, an old bread bag when we lived in Canada, she had a good blend of herbs and spices that rivaled K.F.C, but she would oven fry it, still got got great crispy skin.
I worked in K.F.C for a while, while I don't know what the herbs and spices were that went in I got a better chance to smell and study the flour during my break time while eating some chicken. I do know they used self rising flour and there was powdered milk in the flour mix, the chicken was put in water first before being dipped in the flour, well gently tossed to ake sure it was well coated then the fryers they use are pressure fryers, the loaded basket is lowered into the v.hot fat then lid put on and sealed, timer set, can't remember how long for, once cooked out onto trays and under the lamps in the heating cabinet to keep it hot and juicy, this is some of the reason why the skin is so crispy. Now my husband and I are getting on a bit we don't deep fry, we have an air fryer not one with a drawer but a oven which also has a rotisserie in it, another great way to do chicken but if you buy one check the size, the one we got only takes a small chicken on the rotisserie just over 2 and a half pounds, not easy to find but, we are very pleased with the results using this for cooking just need to try making bread in it and cakes!!
Hello 👋 How are you doing today??
Emmy: my family is from northeastern NC, and my grandmothers coated their chicken in a slurry using self-rising flour and buttermilk, salt and pepper. They let the chicken sit in the slurry for 1 hour--then cooked in hot oil. If they were making smothered chicken: you cook the chicken. Remove the chicken. Pour out the oil but leave just a smidgeon. Add flour to make a roux digging up all the bits and pieces of friend flour to be part of it. Once the flour and oil is incorporated, add water and let it boil to thicken. Then add friend chicken back into it and let it cook until the gravy and chicken and fully cooked and juicy. Yummy yummy
My favourite part of chicken is the breast!
I'm someone who has trouble with eating food of certain textures, so I like the breast meat because it's easy to eat and I don't have to mess about, trying to find a way to eat around bones and cartilage.
That's why I never eat wings and drumsticks
Emmy your hair is always flawless. Love your channel & your open mindedness towards different types of food. The world needs more of you 😊
That chicken looked, and sounded, AMAZING! This is one of my favorite videos of yours...your excitement for the chicken was so funny! 😂💜 I love some good fried chicken myself though, so I get it. I don't mean this in a condescending way, but I think you are just adorable and seem like the sweetest person!!! Thanks for the videos! It's clear you put in a lot of time and effort to introduce us to interesting and delicious recipes 💜
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The ASMR is strong with this one. You can hear the crunch right into her Lapel mic. Caution headphone and earbud users, this video will make you hungry!
Too late now I want some fried chicken 😂
I also use a large Ziploc bag or even a plastic grocery bag to shake my chicken. Easy clean up. Just toss in the trash when finished.
Emmy, you are so adorable; especially when you're excited. I learned to cook chicken this way from watching my grandmother years ago. I still use this technique. 💜
Barney basic question : What do you with the used oil? Do you reuse it or get rid of it? If dispose, do you pour it in a some disposable container? Thanks!
It can be reused for frying 3 or 4 more times. Or just used like regular oil
Yep the wings would cook faster than any other piece because there is nothing to them. I have never figured out why people like the wings..unless it's because they like gnawing on bone. When I bite into a piece of chicken, I want to bite into meat.
This looks absolutely delicious. I have one question, that always bothers me. First, let me explain, I live alone. I don't mind cooking a larger batch of chicken. It would get eaten. But what do I do with all that left over oil? Throwing that all away is just too much waste for me. (Limited income.) How do you preserve it? How long can it stay in your fryer before going rancid or just too long to feel uncomfortable using it. (I don't deep fry very often at all.) Can you refrigerate it to be used again? Someone help me out here please. Thanks in advance.
Hello 👋 How are you doing today??
Fried chicken might be my favorite food. My Great Aunt Delta June (how's that for a Southern name?) used to fry hers in lard early in the morning in the hot summer months and we'd eat it cold with sweet tea and potato salad. Good thing we're still alive, she just left the platter sitting on the counter all day with a towel draped over it to keep the flies off.
I knew we had something in common! My favorite piece of the chicken is the thigh also!
I don't deep fat fry much anymore as I used to. Just too much of a mess and hassle. Not to mention the health factors of fat frying! I'm a huge air fryer fan now and honestly, I don't miss the deep fried chicken much! Especially how I do it!
Likewise.
How do you do your air fryer chicken ? Im wanting to learn
@@barbarastark940 I'd love to know this too x
Me too 👀😃
@@barbarastark940 I always wet brine my chicken in salt water first! Then I season and flour the chicken as usual. Let it sit for about 20-25 minutes. Before I put in air fryer, I spray the chicken with oil spray on both sides!
Soak in buttermilk for 30 minutes. It makes the chicken taste wonderful. Also add two drops of tobacco into the milk. From a deep Southern fried chicken expert. ❤
Tobasco though, right? 😅
Your chicken looks perfect, absolutely done right. My mother used a paper bag, seasoned salt, and all-purpose flour and took her time. She always told me if I see a recipe with a million ingredience beware. I watch your cooking videos and this is by far your best and most impressive. Watching you eat 2 pieces of chicken says it all.
I’m vegetarian and I was vicariously enjoying that chicken with you Emmy!
Fry some veggie meat
Do you tempura vegetables at home?
My Uncle is a Strict Vegetarian, never touched Meat in his life, not even Fish and lived a very Healthy Life without Smoking or Alcohol. He recently died from Stomach Cancer at Age 34. On his Deathbed, he regretted that he never ate Fried Chicken or Roast Beef in his life. :)
A beautiful cookbook with simple recipes.
I can hear my grandma saying…”bless that baby heart”……if she saw Emmy’s reaction to her frying chicken. 😂❤️. Great job Emmy! Only thing I’d add is seasoning the flour a little. Not a lot…you don’t want overly salty chicken. 😉
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I'm from the south and as a kid I remember my daddy shaking that paper bag full of chicken and flour!! The block was lit up on Sundays with the smell of his fried chicken. Thanks for the nostalgia of my childhood and daddy's memories ❤️
I liked it before I even watched it
Same here!
Everyone knows Emmy make quality content!
Likewise.. Always click that like button..
Because i know its what it is.. Emmy 😍😻😻
Me too
Same I always do when I see her name
Emmy you are as cool as all four TMNT and Splinter their wise and thoughtful guardian/teacher.
I love how excited you are in this.
This is the way my mother cooked chicken, truly Southern Fried Chicken 💖
That book is basically a culture normally found in South Carolina. A great food culture but I prefer to say a great kitchen. As a suggestion when it comes to chicken thighs, legs, breast pull back the skin season under & on top of the skin bc sometimes the skin separates.
Save the flour in the fridge in a container marked "flour for gravy" or use it to make roux and freeze for layer use.
This is the chicken I grew up on...no fuss or extra steps. Delicious!! My granny had mashed potatoes and chicken gravy with it and homemade biscuits,still my favorite meal
Emmy! My mom used to do the paper sack thingeee woth chicken. The only miss you had was that she would dance around the kitchen doing this crazy looking dance while shaking the bag. Leaving us kiddos in stitches! Well, maybe next time 😂❤️👍🏽
The thigh is definitely the best out of those four options. Thighs and wings, legs then breast. In that order. Great video, Em! Thanks for this, will have to try it soon.
I cooked chicken dredged this way in a large counter oven with the convection setting, 400°F for 25 minutes (YMMV). I came out crunchy, tastey, perfect!
When I saw the book and the recipe, I knew it was going to be a winner!
I am mildly amused that you love the skin so much; my best friend does, too. In my household, however, we *never* ate chicken skin, but instead always rendered it for schmaltz (chicken fat for cooking). I didn't know that chicken skin was edible until I was in high school, so I never developed a taste for it.
Oh it's such a pleasure to watch a new Emmy video!!! 🌟
It sure is!!!!!!
I cannot wait to try this 😍 looks fantastic!! Thanks for the easy recipes
Hello 👋 How are you doing today??
The bag trick - and it is a good trick I just learned from her - fold over the top and give it a roll or two rather than grab it. Nothing will escape. Also, the paper yard disposal bags will work if you live in an area where paper shopping bags are not available. Probably work better as they're more robust. Gonna try it.
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It's 11pm and now I want fried chicken 😭😭😭😂😂😂
This is how my grandma made fried chicken, but that's the biggest paper sack I've ever seen someone use to flour their chicken 😄
Right.🤣
I always wanted to open up a food stand that sold nothing but fried chicken skins with one's favorite dipping sauces. LOVE THE SKIN.
"It's shake 'n bake and I helped!" - Emmy is probably too young to remember that commercial...
That's where I'm from SC, that recipe is the basic spices very good but there are more spices and ingredients that we use, love your TH-cam channel ,more video's please
A spice mix I like for fried chicken is Old Bay Seasoning.
I need to stop watching your videos at night! This one had me seriously hungry!
This is similar to how my mother and grandmother made fried chicken. They used Bisquick for the flour and would generously season it before dredging the chicken in the mixture. For seasoning they used Bell's Poultry Seasoning, garlic powder, onion powder and crushed black pepper. Then fried the pieces in a cast iron skillet. Mmmmm
Even better fried chicken is to cook it in Crisco or shortening - so good
Looks yummy I would also season the flour but I know you're staying true to the recipe and you're adorable as usual
My Mom used let us "shake the chicken" before we fried it. We would also shake the popcorn with butter and salt. 80's childhood.
I wanna see u try soul food next ❤ and I love your videos always giving some much Info and knowledge😊
after watching her for going on 5 years now, i've finally figured it out. emmy is the bob ross of cooking.
My family uses Alpine Touch which is an amazing season salt made in Chocoto Montana. Every time I go to Montana I stock up! It now has other season salt flavors! You can order on line made with original has mono sodium glutamate or sea salt too! When I cook it has the perfect balance
I just use a large tupperware type bowl/container with snap on lid to shake the chicken in instead of a paper bag
We use Lawry. You can use plastic bags as well. Original shake n bake. Lol
Can make gravy with the flour. Especially if you make mashed potatoes or anything with your chicken.
Your growl at the end!! Love it!!
My mother and grandmother used some of the flour left in the bag to make a milk gravy to go with the mashed potatoes that were always served with the fried chicken.
This is very much how my grandma and mom made fried chicken. My mom used a zip lock bag for the flour, it wasn't as messy that way. And they didn't deep fry the chicken, they used maybe 1/2 to 3/4 inch of oil in a heavy aluminum Dutch oven (the brand of cookware was Magnalite.) This meant they had to keep a close eye on the chicken and turn it to brown all sides which definitely required some level of expertise. Best chicken ever though. Very crispy and never greasy at all.
LOL That is how we shake and baked! Of course, we all had paper bags for our lunches, too.
As a South Carolina girl, this is the best way to cook fried chicken! As a child, I come in from play without a pout for a fried chicken supper. Thank you for the special memory!
Thanks for saying you are going to share with your kids! I always wonder if your family gets to try your creations and what they think.
It’s so ironic that you posted this today (yesterday now as it’s after midnight here in Maine) my grand uncle passed away at 7 am and he was a huge fan of this kind of thing, he loved cooking
You can use some of that leftover flour to make homestyle gravy or fritters.
I desperately need the eat the ducky moss print in a hoodie! I just saw it 💛
Nothing is like fried chicken, my wife uses a Ziplock bag and seasons the flour, it zips shut and no leaks, great video Emmy 👍🏼👍🏼🇦🇺🇦🇺🦘🦘Cheers from Melbourne Australia
I like thigh and drumstick. My grandmother loves the wing, especially the little tip. To throw that part away was unheard of!
Looks absolutely delicious! I’m going to try this recipe!
Looks good, I'll try it.
BTW; chicken, oil, flour, and 2 different seasonings makes 5 ingredients.
I ordered this cookbook recently and I am DYING for it to turn up at my door.
Emmy, I made this chicken for dinner tonight.
It's amazing!
Wholesome as always! The chicken looks great, and it’s so easy to make!
Emmy! I learned from Jacques Pepin to cook with the chicken back bones too! Please believe me when I say, that the backbone is so delicious! We gnaw on it like we're cavemen! However we cook our chicken, we do the same for the back as well, and my goodness is it tender and juicy!
I use what my Mom used for breading for chicken, Golden Dipt Cracker Meal. Add a little salt to the envelope and you have the lightest, crispiest breading ever.
Looks amazing.
I cracked up when you started shaking the chicken in the paper bag. Im older and this was a technique that i grew up with in the kitchen. It has fallen out of favor since paper bags have all but disappeared from grocery stores, and since recycling has become so much more prevalent. You really should try frying this chicken in crisco. I dont care what anyone says, the higher trans fat oils/greases are a much superior way of frying, as far as taste goes.
“Save me the drumstick!” :P
I like putting my spices in the flour also!
For me the breast is the best