Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

When I was a little fellow I lived in the southeastern part of Pennsylvania. Many diners that we ate at had a fried chicken that had just a thin crispy amber coating. The order was usually a half of a chicken. I have been living in North Carolina for 24 years now and have not come across anything close. I would like to know how to make it.

share|improve this question

4 Answers 4

I can't claim familiarity with that particular area's style of fried chicken, but I have two ideas that may meet that description:

I know these are recipes for wings, but I would assume this would translate well to other pieces of chicken. Both of them start with a neutral base that you can modify with sauces etc. to your liking. I'm afraid I don't really have a good recipe for breaded fried chicken though, something about good Korean fried chicken makes everything else pale in comparison ;)

share|improve this answer

I don't know if this helps, but I've lived in the Pittsburgh area all of my life. my great grandma and grandma always made fried chicken the same way. They just tossed the chicken pieces with a dusting of flour, salt and pepper, and pan fried it,in VERY scant amount of oil, skin side down first, and then turning. Usually, they would cover it near the end of cooking, after adding just a small amount of water to the pan, and turning it skiing side down, to get all the delicious gooey fond off the bottom of the pan. Boy. I'm going to have to make some of that. I've not had it in years. hope that helps!

share|improve this answer

Just had something very near that today at a Churches Chicken restaurant in NorthEast Texas. The mgr told me it was fried without batter or flour and is either coated or seasoned with a slightly sweet dry bbq coating that was very thin, almost translucent except for the amber color. Quite tasty.

share|improve this answer

Here's the real deal fried chicken without breading... best to use legs or thighs. Soak chicken with skin on at least overnight in a sealed container with buttermilk, plenty of sea salt, and pepper to taste, next day, place chicken on a rack to drain/dry.. heat a good frying pan to medium high heat, not high, with sunflower or peanut oil, enough so it will be half way up the side of the chicken pieces in the pan. When the oil is hot, add your skin on chicken pieces, turning every 2-3 minutes until done, this will be the crispiest, juiciest and most delicious chicken you will ever eat! The skin is the breading and it seals all the flavor in the chicken pieces. Enjoy!

share|improve this answer
    
This chicken is the bomb, so crispy and delicious! –  Crabbymcnabby Sep 29 '13 at 15:07

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.