Nando's, well not exactly fried, it's grilled chicken

"It's Bo time" not saying best but when people visit here from some where without one they usually want to make a stop.

Are some of the home cookers going to share some of their "secrets" :D

I'm presuming as a Brit, that some of the givens are

Skin left on
I know that for authenticity it should be jointed whole chickens ... but my instincts say all thighs and perhaps drumsticks are best ;)
Soak in milk not salt brine
plain flour and cayenne
Fried not fried and baked
Groundnut oil is ok

Any corrections welcome.

You won't find many "givens" with fried chicken.

Skin on but large fat pieces trimmed off - yes.
Jointed whole chickens - yes.
Plain flour and cayenne - never. MUST include salt and black pepper at bare minimum.
Fried vs fried and baked - can be outstanding either way.
Milk or salt brine soak (or nothing) - ditto.
Oil - I prefer corn oil, but have had excellent fried chicken with other oils, and oils mixed with margarine and/or shortening.

Not really much of a secret, but we like to coat ours in mayonnaise. We do the same with some fish. My grandmother coated hers with cornflakes

I'm going to have to a) find a Publix and b) try it out. Popeye's and Church's is the bees knees in my book for chain chicken.

I have to say that I really enjoy Roscoe's Chicken n Waffles, but admit that the chicken alone is great but not the best... he HAS to be slathered in gravy and served with grits and/or waffles. It's a team effort.

My most memorable is a fried chicken leg at a random local gas station somewhere in Tennessee... delish!

Thanks for all replies.

Just clarifying. Are you saying you coat chicken with mayo and then fry them? :confused:

Sure - there are a million similar recipes out there. Doesn't sound like it, but the chicken comes out with an absolutely delicious coating. I think most people crumble bread crumbs or something similar onto the mayo. We do something similar with trout filets where we crumble almond pieces onto the mayo.

Jacques-emo's in New Orleans is legendary.

I'd throw a vote in for Max's Restaurant for a 'chain' in the U.S. The chicken isn't battered/coated but fried dry (and seasoned) I believe.

Yardbird at the Venetian in Las Vegas had excellent fried chicken. It had a great skin/crust and while fully cooked was very juicy inside (all pieces).

Hattie B's in Nashville, TN

For every one who makes fried chicken at home, there is a different way of doing it.

For me:
Skin left on - Definitely

Jointed whole chickens - Definitely, preferable a chicken you've cut apart yourself and you don't want to let any of it go to waste. :)

Soak in milk not salt brine - No. Soak in buttermilk min 12-24 hours. Gives it a nice tangy flavor it helps keep it nice and tender.

plain flour and cayenne - I'll give you the plain flour for the exterior coating, but you must liberally season the chicken before you put the exterior coating on with a spice mixture. I like salt, smoked paprika, garlic powder, and a bit of cayenne for the seasoning. You taste more of the seasoning this way and you get this wonderful smoky peppery flavor with just a bit of a kick.

Fried not fried and baked - Good either way, but the best fried chicken is done with a large cast iron skillet and pan fried.

Groundnut oil is ok - If you must but when pan frying, I like Crisco.

Get the oil to about 325, start it off skin side down and turn after about 10-12 minutes then flip and cook for another 10-12 minute until GB&D (Golden brown and delicious) :D

Willie Mae's in New Orleans

Many thanks. I'll be trying this when I return from a trip in around 3 or 4 weeks or so. I like the spice mix you suggest - I always coat the item first and then flour as you quite rightly suggest. It's the way of controlling the flavour spread and saves cash! I also fancy splitting the garlic salt into a combination of garlic, onion and celery salt and perhaps some white pepper? What do you think?

I have been looking at Crisco supplies in the UK and that seems problematic so may be stuck either with oil or perhaps lard. I wonder if anyone has tried it with goose or duck fat and then letting it dry a little in a medium oven for ten minutes?

Anyway - thanks again for your trouble. Really appreciated.

Crisco = Trex. :)

The absolute best homemade fried chicken I've ever eaten was made by my late mother in law. We have never been able to quite duplicate it after watching it being made many times. Bone in breasts only, cut in half cross-wise, rinsed in water. Coated in a mixture of flour, salt and pepper. Lots of salt and pepper. Fried in an thermostatically controlled electric skillet at 350 degrees in a combo of about 75% vegetable oil and 25% margarine at a depth to cover the chicken a bit over half way. Turned once. At just the correct point, the chicken is taken out of the oil, placed on paper towels single layer on a large plate and put in the oven at 200 degrees. Then, anywhere from 30 minutes later to 3-4 hours later, it was absolutely perfectly crispy outside, and dripping juicy inside.