![]() But the end result is totally worth it.Patricia Gowen of Amherst, Virginia, tells me that the recipe for this dish was a complete and utter disaster. John likes his almost burnt, Dameon wants his barely brown and I like mine right in the middle. It may be because everyone likes their chicken cooked different here. Either the salt or the juiciness is always a little off. It comes close – but there’s always something missing. Pour it over the chicken (in a plastic or glass container) and refrigerate covered for 3½ hours.Įach time I make this chicken it comes out amazing, but can’t get it quite perfect. Simmer (don’t let it boil) the mixture on medium heat until the salt has dissolved, then let it cool. She let the chicken sit in the brine (covered in the refrigerator) for 3 ½ hours exactly. It always came out perfectly tender and juicy. ![]() She used a salt/water/honey brine for her chicken. See, Granny didn’t stop at pancake batter to make her fried chicken the best. She always made her pancakes from scratch now I know why she had it. Looking back it was a little strange that she always had pancake mix in the pantry. She collected them for years and got a pretty penny when she decided to start collecting light houses instead. I should have guessed that since she had a humongous collection of Aunt Jemima figurines. Granny’s secret fried chicken recipe used pancake flour. Again, nothing fancy – but maybe a little unique. I was about 10 years old when Granny taught me the secret to her fried chicken. I couldn’t wait to go to Granny’s house on Sunday’s just to eat ’til my belly popped. Nothing fancy, nothing you couldn’t pronounce and nothing left over. That was a traditional Sunday dinner for me growing up. ![]() Sweet tea, sweet corn, mashed ‘taters & fried chicken.
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