When my mom cut up and fried chicken, she would always serve herself the neck and backbone, while my dad, my kid brother and me shared the rest of the bird.
When I asked her why she always ate what I considered the worst parts, she said that they were actually the best parts with the sweetest meat.
In hindsight and 50 years later, I realized she was just being a mom and making sure her boys got the best parts...
Lord, I miss that woman..!

My Dad was in the US Army and learned to cook when he first enlisted. He did most of the cooking at our house. He made me sit on the counter and watch  him cook. He told me I had to learn to how cook for myself just in case I did not get married and I think of him every time I cook.

Finally someone who scrapes and cleans out the bowls,  you have to get all that goodness

When your grandmother was cooking that recipe at 10 years old, she could have never imagined that in the future  her granddaughter would be sharing that recipe in a video online. It’s so cool to think back to what life for our ancestors was like. ❤ Thank you for sharing this! I’m from Georgia and it looks absolutely perfect!

My dad made the best fried chicken ever! His secret is a paper sack. That's what he would tell anyone who asked for his recipe. In truth, before frying, he would leave the chicken to rest for 10 min in his flour mixture after shaking. He also browned in oil on the stove and let the chicken drain. And then pop it in the oven to crisp even more. We'd come home from church to the most wonderful smell and have a family dinner. My dad was the best cook and made it seem effortless.

When my grandmaw fried chicken it was fresh...actually it had been running around pecking away just hours earlier. No indoor plumbing, back in the hills of Appalachia,  so far from "town" a man in a bread truck called a "peddler" came by on Wed to sell things to get you thru the week. As a young kid i thought i was in heaven & rich. Great memories

Live in Utah now, but from Indiana. My Granny was from Kentucky, when I was a young boy about 10 or 11 I was staying with my grandma and she asked what I wanted to have for dinner when mom and dad got back to town. I said fried chicken, mashed potatoes, and the cream gravy from the drippings! She showed me how to make her chicken. She soaked it in buttermilk overnight, then when it was time to fry it she got a paper grocery sack put her flour, salt, pepper, poultry seasoning, and a touch of red pepper flake(that was how Grandpa liked it. Grandpa was a career Marine and spent 10 years in China before and during WWI, he liked Szechuan seasoning) . My dad was a Career Marine also and he and mom were moving our household to S Carolina. They got back to pick up me and my sister. Anyway, Granny had this big cast iron skillet that was her Grandmothers from the early 1830’s.it was about 16 inches across and 4 inches deep. It made the trip from Virginia over the Cumberland Gap and up to Milton Kentucky then to Indianapolis. Flour in the bag, with the seasoning and she had me fold the top over and shake it well. She melted lard in the cast iron and then we put the chicken in the bag 2 pieces at a time and I shook it to coat it.  Let it set and the batter firm in the chicken. Then she stood there and had the gas flame on medium high and we cooked the whole bird in the skillet. When it was all crisped up, then she turned the flame down to let the chicken steam with the lid on the skillet. After is was nice and tender she turned the flame up again and crisped it back up. She set it on a wire rack over a dish towel took the candied sweet potatoes out of the oven. We had a big pan of Kentucky Wonders with a piece of Jowl and onion in them, Corn on the cob, and then we made the gravy! Poured off most of the lard, leaving all the bits of chicken breading and she popped in a tray of biscuits she rolled out. She added the seasoned flour to the lard and gave me a fork and had me stir it around till it was creamy looking and to add a spoonful of lard back in if it was too dry. She added a little salt and pepper and then started pouring half and half in while I continued to stir. That was the best gravy, you could taste the seasoning and the chicken. When the biscuits were done we all sat down to eat having a mini Thanksgiving, when my dad got called back on active duty we were sure he was going to Vietnam, but instead we moved to Beaufort South Carolina, dad got called to the Drill Field at Parris Island. His Commanding Officer said he’d seen enough War already. Grandma fixed me the same dinner the night before I left for my journey to become a United States Marine! I miss my Grandma!😢

Pull the brining chicken out of the fridge (but leave it in the bag) a full 2 hours before dredging and cooking. Doing this will 1) more easily cook the center without over-browning the crust, and 2) reduce the tendency of the grease/oil temperature to drop so easily when frying each batch. 👍

You're the only cooking channel I've seen that scrapes the last drops of ingredients from the bowl. Subcribed!

My Great Grandmother was born in 1889, on a farm in Mississippi. Youngest child of 9, only daughter. She lived until 1984. I spent so much time with her and I had her until I was 20! We spent every Sunday with her and had her amazing Sunday dinners. Buttermilk cornbread, buttermilk biscuits, Fried Chicken, greens. Everything she made was amazing. Having my mother, my grandmother, and my great grandmother all in one kitchen built the memories that are everything I am anchored by. All three of those wonderful women are now gone but, I enjoy being in the kitchen with my daughters and their daughters. Hoping to build an anchor for my grand babies. 💕🇺🇸🙏🙋‍♀️

I’m from Australia, and I will definitely try your recipe, this is a bit off the beaten track, but when I was a child we were very poor, and my dad was always bringing home rabbit, my mother would boil it, then coat it like yours, and then fry it, you would think it was chicken the way she did it! ❤

My favorite memory about fried chicken is when my dear late mother would set enough aside so we could get some fried chicken from KFC. This occurred maybe twice a year. My mama was a single parent raising two children in the 60's, she worked as a waitress and at times after she paid the bills, rent and had enough for gas to get back and forth to work in her 1950 Ford we didn't have much left for food let alone eating out. I remember times when we had a pack of hotdogs or bologna that had to last us a week. So for breakfast, lunch and supper that's all we had. Thank God later on the school system gave us free lunches and I would bring home most of it to share.

I was born and raised on a farm in upper state South Carolina. In 1961, I was 5 years old, I broke my arm falling out of a tree at MaMa's. When I came home from the hospital, MaMa asked me what I wanted to eat. I wanted chicken and dumplings. She took me out to yard as she caught a chicken and rung its neck, plucked it and had it in a pot in probably less than 30 minutes. That's my best memory of chicken but more importantly about my MaMa who died less than a year later.

Are you listening to my conversations? My wife just asked me this afternoon what I wanted for my birthday meal and I said fried chicken 😂

I am shocked at how many people don't use a spatula to empty a bowl. Good job nothing wasted!

I just tried your recipe and it worked helping the crust cling better to the chicken.  I use a little different ingredients seasoning for our taste, but your version turned out really good.  The only difference is when I cook it, I cook with the glass lid on, so I can watch the chicken and make sure it isn't getting to hot or cool.  With the lid on you have to turn the temperature down because the lid retains the heat and moister, but make it tender and the meat will fall of the bone.  It took me 40 years (I'm 61) to figure out my grandmothers technique from family stories.  My grandmother was from Glasgow, Kentucky.

My grandma cooked fried chicken in the same cast iron pan my whole life. It was always delicious. I was in my late forties when she passed. I have her pan now. I think of her every time I use it. 🥰

My absolute FAVORITE with collards, macaroni/cheese,  gravy with onions  🌰,  rice, and iced 🧊 TEA on a Sunday.

My mom grew up in Omaha during the depression. She also started cooking at a young age, cooking for ranch hands who worked on her uncle’s cattle ranch. She had the habit of cooking in large portions… and blaming it on her experience cooking for a bunch of ranch hands.

I'm the oldest of 7, so we ate A LOT of fried chicken in the 70's and 80's. twice a week and sometimes more. Mom made the crispiest, addictive fried chicken and used two stainless steel skillets.