This is an absolute MUST try!!

[@tennagrover6140]

As a Texan, fried chicken after Sunday church is part of our culture. I was shown by my grandmother how to make it. On Friday night, put chicken in buttermilk, leave in fridge. Sunday morning before church, dredge chicken in flour. Cover with plastic wrap, put in fridge. (Letting the chicken rest with the flour, helps keep the breading from coming off when frying) after church, fry it up on a medium to low temp. Don’t fry it quickly. Remember it will keep cooking when pulled out of grease. Fry in cast iron pan only. Helps to control the heat much easier. Safety tip, keep a large heavy lid near by for fires. Your pan was to shallow for frying. Use a pan that when you put the chicken in the grease, you have AT LEAST an inch of head space. So you have room for splattering. But. Great job first time making it.

[@BecomingErica]

I concur!!

[@auntieducky]

That was so perfectly specific! Your tips are awesome.

[@Kimber6337]

Yes! This is how my mom did it. And the hook she talks about. What hook? I’ve never seen a hook? And if I were any more southern I would be in another country 😂

[@zoec3527]

Do you use boneless skinless?

[@MarquitaR]

I agree I'm a Tennesseen and I was taught the same way. Lol I think church and chicken is in the Bible cookbook 😆

[@taranaylor2605]

If you haven't tossed those panels from the original garden; save them and use them as drying trays for your elephant garlic/ large garlic. Lay the panels on top of saw horses to create a "table." Pull garlic green through the holes, so they're hanging down and bulbs are on top of the "table." Easy to do and gives the panels extended life.

[@cherylgudde580]

Absolutely great idea, genius!! Hope she sees ur comment before she gets rid of all of them!! Hi from Alaska!!😊

[@kitford513]

They'd also be handy for curing potatoes!

[@irony11]

​@@kitford513Onions too 😊

[@readysteadyhome5342]

I was seeing a whole lot of trellis for climbing veg. 😮

[@Nilesedge]

They would be useful for SO many things, such a waste of materials to take them to the dump

[@dianed6695]

My mother in law woke every Sunday before services and fried 4 chickens she had broken down the night before. She also made 3qts of homemade Mac and Cheese and a huge pot of home grown green beans. Everyone else brought the rest of lunch after worship. So glad to see you indulge in some Southern happiness.

[@Nancy-zk9dj]

Wow, that sounds so good! ❤

[@CatherineShoresHMN]

This sounds heavenly. Why can’t life be like this now………….?

[@carolowen9595]

This is what we call chicken fried chicken in Texas!

[@kristicallnc]

Those were the good Ole days

[@zoec3527]

Sounds delicious. Wish families could come together like that all the time.

[@frequentdiner4635]

You can make this a freezer meal but putting the chicken in a zip lock with the wet ingredients and spices. Then as it thaws it sits in the buttermilk. Always fry in cast iron! And you have to have mashed potatoes and white country gravy with fried chicken. I'm pretty sure it's a law somewhere 😉

[@bethlewis9981]

Northerner here. Is white country gravy just like a cream sauce?

[@frequentdiner4635]

@@bethlewis9981 Nope 😉. To make "country" gravy use some of the grease you fried the chicken in, complete with the crunchy bits. Add flour and let it brown. Then add milk. We also love sausage gravy. Same premise, but made with sausage grease.

[@macycharmin]

Now that's a cool tip!

[@shellylister7006]

It is the law in the South and use the gravy for your mashed potatoes (make a little well in the potatoes for the gravy). Use your dinner rolls or biscuits for “cleaning your plate”. If any of your vegetables (we had peas) get in the gravy, then you are in for a treat! Fried chicken and chicken fried steak are a staple in the South. So delicious.

[@dizziechef9502]

So your saying , Freeze the raw chicken in the marinade buttermilk . Seasoned ?

[@michelleimeson3701]

Just a suggestion… keep 5 gallon pails with holes in the bottom all around your garden for weeds so when you weed you only have to pick up once and easy to dump in with chickens ,and if it rains they won’t fill up with water

[@YesterdayAt1200]

The “thank you for being here, thank you for being you” at the end literally made my day. You have no idea how much comfort these videos give me and hearing that just was perfect. It was exactly what I needed

[@BrooklynStitcher]

What might have helped you with the heat distribution and keeping the chicken from getting dark is using a cast iron pan. That's all I ever use to fry chicken. I've also found the size of the pan matters (I mention this because you had some kind of large pieces) so that you don't over crowd the chicken and I've found it helps with the amount of spatter I get. Also, all I've ever used to turn chicken is a fork. I know this was your first time and you did great.

[@vickihogan8207]

cast iron for sure

[@kcurious8444]

The only time I saw fried chicken being made was when we visited ‘Aunt Doodie’, not an actual relative, way out in the country. She used a big deep cast iron and made platters heaping with chicken pieces. Also the chicken was VERY fresh having never been refrigerated.

[@gailrhodes2859]

I use a large electric skillet to cook my chicken! I also add a little milk to my flour to give it a few little lumps to make crispier crust on your chicken. I cook in skillet until it looks beautiful then finish it out in my oven!! You did great especially for a first time

[@valeriedevereux5912]

I have never done fried chicken. But wouldn’t a Dutch oven work just as well, since it is cast iron, with a porcelain coating?

[@billiecopeland384]

Thanks for mentioning the south. We do know how to fry chicken. Love you guys.

[@josisson789]

Cast iron or Dutch oven as many have mentioned is your best bet. Mark a bottle as fry oil and it can be reused multiple times, and you can always run it It through a coffee filter to get large fry particles out. Also don't over crowd your pan as it brings down the temp of the oil. However, you did a brilliant job for the first time!

[@ruthrogers8011]

Boy, Becky, did this trigger some happy memories. When our entire family (5 generations!) was able to be together, we always walked to church together (right next door) then had fried chicken for Sunday dinner. Grandma would get everything on the stove in the morning, and the house smelled so good when we got home - mashed potatoes w/milk gravy, homegrown green beans w/bacon, homemade noodles, sweet tea. It's still my favorite, but I never have been able to get it all on the table at the same time and everything at the right temperatures, lol. At the end, Grandpa would have one piece of bread w/gravy while he told family stories from long ago. I wish I remembered the stories better, but what sticks in my mind is the laughter around that giant table. I needed those memories today. It's been 30+ years since the last time.

[@danapanapooper1441]

Ahhh, what nice memories. Reminded me of The Andy Griffith Show 😊

[@user-bo1rj2xu2s]

Ruth! What a lovely memory you shared with us! I appreciate you.

[@Madcaps215]

Same! One of my favorite childhood memories… my granny’s made the best fried chicken ❤

[@Ninafaye6611]

same

[@nancypatterson374]

Same for me, my grandma would catch a chicken, kill it, clean it and fry it for dinner.yum

[@shelleygeary3205]

Those wooden frames would make amazing drying racks for your onions and garlic

[@nicolemiller8353]

Get a big brown grocery bag to dredge your chicken. Be generous with the flour. Throw your pieces in there and shake it well. Put it on a wire rack , not flat on paper, to dry some before you fry it. Fry in a big cast iron fryer or in a Dutch oven. Don’t skimp on the oil. Drizzle some hot honey on it when you stick it in the oven. Yours looked great!

[@vickihogan8207]

My grandmother used plain old Crisco when she fried chicken. She fried it on medium heat and we still miss her chicken! She dredged in flour/salt/pepper and that's it. It had the most incredible crust. She stood over that cast iron skillet and babied each piece. I have yet to master her technique!

[@nancyvance2772]

Southerner here, born and bred. Crisco and bacon drippings for oil. If you do want to marinate it, do it in buttermilk only, no egg for pete's sake! Put your seasoned flour in a big brown bag, as @nicolemiller8353 suggested, and shake it well. I use an electric skillet with oil going slightly more than half way up sides of chicken. Don't deep fry. Frying temp should be 360. I drain mine on brown bags, but the rack is nice if you want to be fancy. LOL Love your channel and watch every video! By the way, your chicken looked beautiful. All you needed was some southern potato salad!

[@daniellenear9443]

I was going to type exactly 38:01 all what you guys put. Brown paper bags for coating the chicken with the flour and letting it drip dry after frying LOL. Dredging in flour/salt/pepper I also add paprika. And can NEVER go wrong with a cast iron pot whether it be a pan or Dutch oven style. Still looks yummy. So do enjoy all your videos Becky you are a true inspiration.

[@TodaysBibleTruth]

Great ideas but what do you do with all the leftover oil? I have never fried much.

[@TodaysBibleTruth]

My mom also used only flour salt and pepper and it was fab.

[@susangardner8305]

I really love how you and Josh always compliment and thank each other not many couples do that

[@keeleywhitton8658]

Yes to this!!! I was really convicted by the way Becky asks Josh for help. She always says, "would you be willing to..." it strikes me that they are so polite to one another. I sometimes do a Becky voice and ask my Husband if he 'would be willing to' do something for me. He's like, "who are you and where is my rude wife?" 😂

[@iartistdotme]

My advice, use a cast iron pan for frying chicken with higher sides so no risk of fire from grease! I was raised in Wisconsin and in Florida and have always eaten fried chicken and even "oven fried" chicken and don't know anyone that hasn't. I'm glad you liked it and I would suggest trying it with leg or thigh pieces with skin on - for smaller portions. It is really good cold the next day for a picnic lunch or just a late night snack! So happy you have tasted and enjoyed it.

[@annpachini2155]

I love cold fried chicken. For me it’s better cold. I’ve only fried chicken a few times, because I could never get it to taste the way my Mom’s was.

[@janiemarie2550]

Hey Becky, I just wanted to let you know about an experiment my son did while in school. He played some music for some sunflowers he was growing for 30 minutes daily and didn't play music for a different set of sunflowers he was also growing. The sunflowers he played the music for grew faster and so much bigger and healthier than the sunflowers he didn't play the music for. You should try to put a CD player in your grow room and eventually in your green house when you build one. See if it makes a difference in how your plants grow. My son bought a classical music CD to play for the Sunflowers. I just thought I'd share this information with you. I know you like to try different things when it comes to gardening. I love your videos and look forward to watching them.

[@RaeganGuerin]

I wonder if my sunflowers are paying attention to my Acre Homestead videos I play when gardening 🥰

[@kailanyoder4899]

😅

[@carmenpittman8842]

I've seen where they did experiments with music also and the plants they played heavy metal did not do as well as the ones with no music but the ones with classical music did the best

[@aileenkrauchi6553]

Oh no… I had to close my eyes when you were putting all that free wood and chicken wire in the truck to go to the dump. Use all that garden fencing with the chicken wire for trellising your plants, like zucchini,cucumbers,all your squash verities…and grapes and so much more! Oh well… I will get over it… I wish I had all of that! lol

[@freeinghumanitynow]

Lol. I love how the words "fried chicken" just sets people off. All the walks down memory lane are heartwarming and just fantastic. I don't know if there's any other American dish that does this like fried chicken. It's such a testament to this classic dish. It remains an indelable part of American culture. Great video, Becky!! Your channel continues to be a must subscribe!!

[@HappyBegg]

My recipe is very simple. No need to marinate the chicken. Here is my recipe, and this was handed down to me by my grandmother: We are South Carolinians. 1 cut up chicken 1 cup flour 1 teaspoon salt 1/2 teaspoon ground pepper 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1 Tablespoon parsley flakes 1/2 cup bacon drippings 1 1/2 cup vegetable oil Rinse and pat dry chicken pieces. Dredge chicken in next 6 ingredients. Heat bacon drippings and oil in heavy Dutch oven. Carefully drop chicken pieces into oil cook 5 minutes, turn, then cover with lid. Cook another 15 minutes. Drain on brown paper bag.

[@jacybrazil816]

My family is from Texas and my grandma said her advice would be to add pickle juice to your wet mixture and leave it overnight! You did such a great job!! 👏🏼👏🏼👏🏼 You are now an honorary southerner!

[@danniemcdonald7675]

Hmmm ... hold on there. I haven't seen her make beans and cornbread yet. 😊

[@jacybrazil816]

@@danniemcdonald7675 Ooo I’d love to see her do that!

[@kaylagodwin1308]

I’m from Texas and in my opinion the way your dredged the chicken was perfectly fine… but next time you are making fried chicken you might want to use vegetable oil, it’s what I’ve always used because it’s cheaper and can be bought in bigger jugs (so you can use more) not as healthy as olive oil or avocado oil, but healthy isn’t the goal with fried chicken, all about flavor and getting a good crust!

[@sandlappersue01]

I am so happy for you on the fried chicken! As a 52 year old woman in SC, I give you a 9.5 out of 10. Also, I am a homeschool mom of 7. I have only 2 more years to go (I started in 98'). Hearing about you being homeschooled is very encouraging and you represent that well.

[@luannestall6708]

I am a 62 yr. Old woman from SC & I agree 100% I love your channel Becky! It's my favorite channel!

[@saphahmelkisedek9762]

HS mom of 8 .... So proud to hear she was. Now I'll share her even more! She's become an important part of my domestic studies curriculum 😊😊

[@deedeemooreco.2304]

Ohmygosh, my grandma taught me how to make fried chicken back in the 60’s when I got engaged. My then fiancé raved about her fried chicken, so she taught me. We’re in SoCal, born and raised and still here, she’s been gone for many years, but her fried chicken recipe is timeless, I’ve made it so many times lol. I’ve tweaked the recipe several times, and every time it turned out amazing. She also always made biscuits and chicken gravy which she taught me also, and we’d sit out back and shuck corn or snap peas or green beans, and we always had mashed potatoes. She would churn her own butter too. Oh man…the days in my memory I wish I could relive just to see my grandma again. ❤

[@marleneclark4186]

Childhood memories: I grew up in the PNW WA on Whidbey Island. After church on Sundays my house always had a roast with potatoes and carrots. My girlfriend’s house always had fried chicken and mashed potatoes. So if I wanted fried chicken, I’d ask to spend the afternoon at my friends and when she wanted roast and fixings, she’d ask to come to my house after church. Thank you for bringing up great childhood memories, from your cooking fried chicken. ❤

[@ShinyFeral]

Former Southerner here: Tongs are fine; I've never seen the hook thing you're talking about. We do use lighter oil like vegetable or canola; peanut is also quite good if no one is allergic. I've also never seen Southern Fried Chicken off the bone. I'm sure it's easier to eat, but there is just something about the bones and the skin that make it part of the experience. Smaller pieces would also cook better. I've never seen fried chicken that gi-nor-mous! :)

[@paigeweed1639]

Born and raised in TN, live in MS now… I have never seen this hook either… We use 3 forks… one for the wet, one for the dry, and one in the pan…

[@bonnieshort7249]

I was 17 and newly married the first time I tried making fried chicken. It was so beautiful on the outside...and completly raw on the inside. I did get better and make really good fried chicken now. You did great for the first time and I think you will take all the hints from everyone else and end up loving making it.

[@rlmedina43]

Bonnie, that is my story exactly! 😆

[@katssemisustainablelife4098]

I never tried again lol that was about 30 years ago

[@silviajannetta2928]

Making your pieces smaller will ensure fully cooked chicken and cutting around boned. Like butterfly ingredients the legs and thighs. Cut breasts in half. 😊

[@kellibullock6528]

Hi Becky! Kentucky here so of course fried chicken is a huge staple food! Best advice is use a big cast iron skillet , I always use a fork to flip my chicken. You can also put your dry mix into a bag and drop chicken into it and shake it around to coat it.

[@annmarie4794]

Nothing beats the shake and bake method. Covers great with minimal mess.

[@journeyoflovelight]

Dont dump the gates!! you can use them as a compost box or something. You can have a wild garden where the previous owners did.

[@ladytyphon7261]

Temp probing your chicken while it is still in the oil, means the probe is actually reading the temp of the oil.

[@debinnashville2009]

I disagree. If the probe is deep in the chicken, it is getting the chicken temperature.

[@danajessop2835]

6:08 I'm 60yo and make chicken exactly like my Alabama mama taught me. No skin, dip in buttermilk and dredge in seasoned flour and fry on a higher heat. Very juicy and moist. Real southern fried chicken. So I was happy to see you use buttermilk. The coating is nicely crisp. 😊

[@-angie.]

Here in Ga, using buttermilk to marinade most meats, especially venison, has been used as long as I can remember. And then after dredging your meat if you let it sit for a while it will fry up with a beautiful crust. We also let most battered veggies sit for a bit before frying. It really makes a difference.

[@kimpollard6021]

Whenever I use buttermilk on chicken the crust is never as crispy as it is when I don’t use it. There is crust but it’s softer. I might not be using it the right way. I marinated the chicken in it then seasoned and floured the chicken then fried.

[@danniemcdonald7675]

​@@kimpollard6021 The crust has to do with the flour mixture. Adding baking powder and cornstarch, as Becky did, makes it crunchy. I haven't done it with chicken, but have added corn starch to flour when frying shrimp. Very light and crispy.

[@lindalester9151]

As someone who wakes up at 3 A.M., drinking my morning coffee with you Becky, truly is a blessing. I'm sitting here now, bitter cold outside, worrying about the air handler in the attic. Can my heat system handle this nonsense?? 😂 Thanks Becky, for keeping me a tad bit sane in this frozen tundra! P.S. Bigger is always better! Bigger pot, not bigger chicken 😂 ❤

[@juliana8888]

Becky, why don't you plant herbs and smaller plants inside the cinder blocks? Or maybe some flowers or perennials? I think it would be a great way to fully use the space you already have set up. Maybe if you plant some alliums in the cinder blocks around the strawberries and more critter vulnerable plants, they will act as a deer/bunny repellent. Or you can do some strategic companion planting to keep buggy pests away.

[@juneandrews8315]

You cannot fry chicken without the skin, the skin is what gets crispy and delicious. If you fry it without the skin you’ll be frying the meat and it will be dry and tough. I am from Alabama. I know what I’m talking about.

[@CynthiaRaxter]

Amen. The differnce between skin-on bone-in chicken vs. (brrrr!) boneless skinless chicken is equal to fresh picked tomatoes from your garden vs. tomatoes you buy in January from a grocery store. Honest i think deep fried chickpea fritters would be way tastier than (brrr!) boneless skinless chicken.

[@tracymyers9771]

I completely agree!!!

[@sofiabryan5074]

I'm glad you tried and enjoyed fried chicken. It appears you have your grease too hot. Also try to start off with room temperature chicken, not straight from the fridge. Using a cast iron frying pan on medium-low to medium heat will give you the best fried chicken ever. Make sure you use enough oil and don't overcrowd your chicken in the pan. Happy frying. I always enjoy your channel.

[@amygoodson6253]

Girl, I have so so much respect for you! You do it all and then some! I hope your husband knows how blessed he is to have you!

[@Kathy-zx5bu]

I am a Texas cook also. I do not like all the spices in mine. I sometimes use paprika mostly for color. I also soak my chicken in salt water, then in buttermilk or milk if I don't have buttermilk. I also use a cast irom skillet. Coleslaw in my house is made very traditionally. I would have had mashed potatoes and gravy and if available corn (on cob). And finally, peach or berry cobbler. Yummy!!!!! Thank you for the good memories. Edit: thought of one more thing, an electric skillet will also work. And, most important, iced tea!! Your chicken was beautiful! I don't use that much oil and it works great. Also, potato salad is great with fried chicken. And, banana pudding....now I am on a fantasy dinner dream. 💕

[@nancycolbert2703]

Discarding those "gates" is a waste. They could be utilized for something on your huge property. Or sell them online. Some great ideas in the comments below from viewers.

[@carrief1759]

Buttermilk is VERY normal here in the South. To get a really crispy crust on your chicken, let it set for a few minutes after you dredge it through your flour and frying in cast iron is the best. Using a little pickle juice in your buttermilk mix also adds another depth of flavor.

[@triplecreekfarm2007]

We don’t have fried chicken often because it uses SO MUCH OIL! But, you can strain/filter your oil, put it back in its bottle when cooled and store it in the freezer to use later to make fried chicken again. Also, I cook my chicken at 325 oil temp rather than 350. It helps the chicken get done without the crust getting too brown.

[@lynnetteg2710]

I'm wondering if the sriracha may have caused the darkness of your chicken, also I think smaller pieces would be better as they would cook faster.

[@katherinez9654]

My grandmother was from Arkansas. She just mixed flour with salt and pepper and dusted the chicken in it. Then she fried in Crisco. It tasted wonderful. We always had potato salad with it. I’m going to try this recipe also. Thank you.

[@donnastovall3392]

This is how I cook it too. I’ve been cooking since I was 10 years old and I’m now 73. I don’t put it in buttermilk. And Ive never fried it then put it in the oven to finish cooking. I just cook in cast iron tall sided pan or Dutch oven. Cook about 15 minutes on each side But I’m from Mississippi and you did a great job for being your first time.

[@beverlyt.5526]

My Life Long New York Mom found a similar recipe years and years ago and EVERYONE had her making it for their birthdays!!! The Buttermilk Is Magic!!! I like to cut the chicken up in nice cubes and use the same process for cooking it. Then my family puts the chicken cubes on their Chef Salad!!! Or in Wraps!!! Always A Big Hit!!! If you don't have buttermilk then you just add some Vinegar to regular milk... same thing. My Grandmother taught me that 50 years ago 🌟💕, God Rest Her Soul.

[@margouhl3968]

That’s a great idea!

[@terrymcgreevy939]

Just an FYI" the best time to weed is after a heavy rain or if you're in a dry area, weed after a heavy watering.

[@adriennetochter6873]

Your chicken looked great, with that crunchy coating! Like you, I did not grow up with fried chicken. As a young adult, I learned a technique quite different from what you tried and what so many here remember. It’s much like Church’s Chicken, for any who have gone there. Just a simple seasoned flour mix, shake in a bag to coat, then cook in oil a bit higher than halfway up the chicken. Ingredients are just S&P with Paprika and Cayenne (you were on point with the Sriracha, Becky!) all to taste and it gives a beautiful color. I think it’s more of an everyday dish. Your salad looked delicious too, with the fresh greens and fresh made ranch. I like to thin my mayo with buttermilk, extra tangy and I love the flavor. Your garden areas are coming along so well; as a non gardener it’s surprising to see how fast everything grows. I love the idea of planting whole beds with garlic, in my mind you can’t have enough garlic! So fun to see you trying new things, thanks for taking us along on your journey.

[@khouston1965]

I was born in Arizona but I've been raised in Alabama for 53yrs. So, I've made mine & so many other people's fair share of fried chicken. When I was 8yrs old I started helping my mom in the kitchen. Actually, I was 5 when I first started helping my mom in the kitchen but I was around 8 when I started cooking with her. Making potato salad, mashed potatoes, biscuits & so on & so forth. Anyway, I have one piece of advice for you when it comes to cooking fried chicken, make sure you own one of those screen guards to keep it from popping you so bad & to try & keep it from splattering EVERYWHERE. I've had grease pop me more times than I can remember. To me fried chicken, mash potatoes, gravy & a biscuit, or cornbread, are the best comfort food I can think of but I don't fry chicken hardly at all anymore. I'm very proud of you for trying it out. You've earned another Badge in the cooking world! 😂😂You've earned a lot of cooking badges that I don't even have but thats because you're adventurous & were raised on different food than I was. Keep up the great work & trying new things, girl!! 😜 ❤

[@TT-hs7wb]

Don't you have a compost pile ?

[@christinahulet2424]

Another tip is dont overcrowd. I don't use that much oil either. Great job! Isnt it exciting learning new things?!

[@lesliesmith7312]

When we do any frying we put the oil in a dutch oven so it doesn't splash out as much

[@bethhelminiak5063]

Wrapping up breakfast burritos for breakfast prep as I watch this. You are an inspiration and a font of knowledge! Thank you for sharing your skills and talents with us! Also, a thought. I had more filling than I had tortillas for, but I had biscuit dough. I pressed out 2 biscuits flat, put the filling on one, then put the other on top of it, sealed them, and baked. Mexican breakfast pasties!

[@suehinson1629]

I'm going to try this with my "sweet potato biscuits" thanks for the inspiration!

[@ShelleySailz]

I was having anxiety with all the oil and shallow skillet!! Try using a Dutch oven or a deep frying Magnalite pot. Also, to keep the oil from burning, throw in a couple of layers of raw onion while frying. Lastly, tongs work perfect for turning. The pigtail will pierce the chicken and release the juicy goodness. Happy frying! 😁

[@Michelle-qu1ig]

Get a cast iron chicken fryer. It has deeper sides and the cast iron cooks more evenly. Once the pan gets good and hot, I turn mine down a notch so as not to brown it too quickly. Whoever mentioned the pickle brine. Thank You. It is must try. ❤❤❤

[@danielintheantipodes6741]

The chicken looks amazing! I think fried chicken is like cassoulet in France. Everyone has their own recipe and all of them are fabulous, but no one will admit that their friend's recipe is as good as their's! Thank you for the video!

[@kaylecotton5301]

When your weeding you should soke the beds first to make it easier to weed and your strawberries need more water then there getting

[@carlinemcmillion7926]

Being from the south, fried chicken is served often in our house. As I watch you mix your seasonings, I can feel my blood pressure sore over the amount of salt you use. My daddys family used very little seasoning so the first time my mother cooked fried chicken, he told her she had ruined his dinner. Having a little temper, she tossed it out to the dog. My daddy never complained again!

[@michellejaggard9657]

I think you did a great job, my only suggestion would be to batter all of your chicken and let it set with the batter on it for at least 15 to 20 minutes before frying. Save your oil by putting through a cheese cloth. It can be cleaned by frying a batch of french fries.

[@grammyb5216]

You did a wonderful job of frying that chicken! When we fry chicken, we fry it on the bone. My mom taught me to clean and salt the chicken the night before I’m going to fry. My mother was a really incredible cook and taught me that the chicken needs a lot of salt. Salting the night before works to make the chicken have a lot more flavor and it tenderizes it as well. I don’t fry chicken as good as moms but I do a pretty good job after all these years. Becky you still amaze me with all the things you do. Keep it up. You are a natural. Sending you Love from Texas ❤

[@marydenny5231]

Chicken with the bone tastes so much better then w\o the bone. Bone is what gives meat\poultry it's flavor without having to put all those spices.Just salt and pepper to bring out the flavor of the chicken.

[@JanicePhillips]

It's a good idea to replace your strawberry plants about every three years or so. You can definitely do it with your runner starts, but the main plants will run out of steam and stop producing as well. That might be an issue (along with the weed pressure lol) in that some of those plants may be getting old and tired. Transplanting the productive one's is a good idea, but start saving and transplanting the runner starts from the non-productive.

[@debbieebbiebobebbie]

We make “pickle chicken” marinated in pickle juice, mustard, honey, salt, garlic and onion powder …then dredge in corn flour (so it’s gluten-free) it’s fantastic, like Chick-fil-A at home!

[@juliabartlam2083]

That sounds amazing!

[@suehinson1629]

Definitely going to try this! Ty for sharing, I may have found my newest indulgence! (At least hearing it, sounds amazing.) God bless.

[@tashainjena]

That sounds yummy...

[@patacake4997]

Hi Becky.I love your channel,it's always so interesting and informative.I can't believe how much energy you have considering you have a 6 month old baby.Watching you is like having a special friend.Thank you for brightening my days.

[@wynettehouston4916]

There's a first time for everything and you learn from experience.... what has worked for me is to poke holes in the chicken with a fork, and then brine/marinate (without egg) the chicken. Next, after I have mixed the flour with the seasonings, I would dip the chicken in the flour, then an egg mixture, and then the flour again, making sure all of the chicken is coated. After coating all of the chicken, I refrigerate the chicken for about 39 mins to an hour so the flour can form crispy bits and to ensure that the flour sticks to the chicken. Then I fry in a fryer making sure to not crowd the pan. Please note that this how I fry chicken, and that there are different strokes for different folks.

[@danacorbin2054]

As someone who lives in Northern Florida, a hop skip, and a jump from Georgia, I think you did great. You have a win in how you did it this time. I would get used to doing it one way before trying other ways. Great job

[@imari2305]

Becky for your first time frying chicken you did a great job. I don't brine my chicken at all. Pro tip: Always use a heavy bottom pot or pan (cast iron or stainless steel) to deep fry so you'll have even heating. I also use a large freezer bag for my dredge. You just add in your chicken and shake it up, so each piece is covered without you having to get your hands all yucky and always cook your chicken no higher than medium heat so you dont have to worry about it browing too quickly before cooking through.

[@rebeccazody1278]

That fencing could go to habit for humanity in our area. I would purchase them there if I ever saw something like that. Great to put a set of short legs on it and place horizontal over flower beds to protect small seedlings. Or they could be used as trellising, etc. Also I have been WB canning basil tea. Try it! Delicious. great video

[@MaryDavidson911]

Chicken Tip… use a lid when you first put the chicken in on the First side. Let it cook for 10 minutes then take the lid off and immediately flip and let it get Golden. Then flip back to the First side to get Golden. This should definitely get your chicken fully cooked. Without compromising the cross whatsoever, even though you had it covered. And yes, the southern hook kitchen tool would be optimal for this particular method.

[@ariel_at_home]

Okay love that you did this. Some tips for next time, use a Dutch oven or cast iron pot that is deeper. We usually do a two fry method, lower heat first time take it out let it sit, then turn up the heat fry again but shorter time for that golden brown. Overall, great job!

[@liliths3746]

My iron dutch pan worked very well when I fried my chicken. Also, I learned that it's better to fry all white meat together then all dark meat together since they are done at different temps. 👍 Also, a thermometer works wonders.

[@kristihulsey4409]

Hi Becky! I grew up in the South and am currently living in Texas. You can also fry pork chops, steak and vegetables like okra, squash, zucchini, and green tomatoes!! I grew up eating a lot of fried foods but as an adult, I really don't fry much anymore for nutritional reasons. Mainly I now fry only for special requests from my family. But it is sooooo good as a treat once in awhile.

[@decormiamour]

Looks delicious! And don’t worry folks, the seasonings won’t take away from the chicken’s flavor, it just enhances it 🤤

[@sparkygrl8557]

Appreciate you posting this recipe!I made it tonight after brining for 5 ys and it was delish!!I used 2 chicken breast pounded and used some other seasonings like Fox Point and a little sage as well as the others...My other 2 attempts at fried chicken were a flop so very happy to get this one.They were so juicy....My husband is happy dancing because he is taking one for lunch tomorrow on bread!lol.💙

[@snarky_farmer]

Great job on your first fried chicken attempt, hun! Like everything else, just takes practice. Biggest suggestion i can offer after 40+ years frying yard bird: cast iron is your best friend. The oil can also be reused for fries or frying veggies like squash if you strain it. If you decide to fry chicken on a regular basis, a deep fryer can save some big money on oil/lard and you wont run into many hot spots like you can in a skillet.

[@nancyollis1049]

My daughter bought a fryer used it maybe 2 times, big mess to clean, now she uses her cast iron. ALOHA

[@snarky_farmer]

@@nancyollis1049 don't blame her a bit.

[@maryhightshue7866]

I love watching your videos!! I'm very impressed with your huge garden and how you freeze dried some spices and how much you can!! You surely save a lot of money by doing all of this! Groceries are so expensive these days. One of mt Daughters lives in Morocco. She is an RN and works in a Clinic there. Anyway, she lives on a farm. She has a huge garden, she grinds her own flour, and so much more! She has taught her Daughters how to do these things. They have avocado trees, Pomegranite trees, lemon & lime trees, orange & grapefruit trees, and so much more. It is a lot of work, but well worth it. Oh and she makes their bread and they have their own milk too. They have 3 cows who produce a lot of milk, which is great. Do you have cows or goats on your farm?

[@Smalfry47]

I do an oven fried chicken that is to die for! Very little oil is used and it comes out so crispy and delicious! Per requests here is my recipe and how I do the baking. Just two of us so adjust to your family size (5 pcs of chicken). 1 c. AP flour, t. Pepper, t, salt, T paprika, t. garlic powder….. mix in a plastic bag. Drop wet from washing chicken pieces into coating mixture. I use the bottom pan from a broiler pan for electric stove… por in one T of olive oil and spread it evenly, next place dredged chicken SKIN SIDE DOWN in pan. Cook in 400 degree oven for 30 minutes and then flip the chicken over and continue cooking until chicken reaches correct internal temp. No grease splatter and it is crispy! Side note: I got the pan at goodwill for $2.00.

[@kiciwi]

How? We want to know..... please🙂

[@carolynmills513]

How?

[@TLowens]

Yes, please share.

[@MelZel7]

Thank you for the recipe ❤

[@carolynmills513]

Thanks for the recipe. Going to try this!

[@phyllisgabourel7506]

Those chickens look so crunchy and delicious I also enjoy watching cleaning out your garden

[@tinaflynn149]

I am from the south, and my fried chicken game is abysmal! I'm excited to try this, and I've also enjoyed reading tips on the comments. Would you consider doing a video update of your landscaping as well as the furniture you got for your living room and the three seasons room? I'm so excited to see all the updates and progress. Great video as always. You have such a gift for encouraging others, and I always learn something new. Thank you!!❤

[@dianr4210]

The twisty poker is called a "pig tail". Very handy for anything in a frying pan or on the grill/griddle.

[@mariezafonte6473]

My future DILis from the Philippines, she asked me to make fried chicken. Sunday dinner is pasta and meatballs, so I've been looking at recipes. Thanks for the recipe and all the great comments. Never too old to learn.

[@edithhall1537]

I have lived in Georgia my entire life and would be thrilled to eat that fried chicken. Looks delicious ❤️

[@MrsSethMacFarlane]

Yesssss! Perfect timing for me to clean and listen!

[@sonyarogersmissmagic8587]

Paper bag for the dredge is your friend. Lot less mess.

[@jeezumcrow8655]

Unless you’re planning on heavily pruning the leaves of your zucchini and summer squash plants, I think that you may be planting them too close together. The plants get very large and will succumb to disease and bug pressure and won’t perform as well without proper airflow/circulation and sunlight.

[@dlmelotte5340]

@acrehomestead they do have splatter screens to Put over your frying pan works well!!

[@tanillecramer3915]

I’m in Alabama and fried chicken is a staple in our part of the country! So glad you tried it!

[@wolflady58]

TN here yes my mom's was the best

[@wolflady58]

@@Bex-rg8pj well I grew up in Knoxville but my mom did grow up in a very rural country area.

[@susieque933]

@@Bex-rg8pj I think fried chicken is woven throughout the south regardless of it being country or city. Some of the best restaurants in the south serve fried chicken and I’m not talking about KFC😂

[@donnaboulware580]

My fried chicken dredge is seafood breader. I’m sure your own mix is better, but seafood breader has everything in it if you need something fast and convenient. I, also, marinate my chicken in buttermilk/egg/Tabasco. Thighs have the most taste. You did a good job! - true Southern South Carolina girl who loves your channel

[@VaultDwellerGal]

Howdy Becky! Texan here, and by the looks of it, you earned your Southern Achievement XP Badge. Congratulations!!!! 🎉 🍾🥂Fried chicken is the best!!!

[@dianaanderson6448]

Becky, reuse a few of those old bed gates as drying racks for your onions, garlic, potatoes, etc...

[@vanessamendoza2806]

Who else likes before even watching the video? 😅 I’ve been on a binge lately thank you Becky 💕

[@tippye2142]

I would.try to reuse parts of the bunny fence to make drying racks or garlic etc. Later in the year if anything can be reused.

[@melissaciswhoibe9183]

Becky, I think you did a perfect job frying chicken for your first time! It looked sooooo delicious! Fried chicken is something my family has enjoyed my whole life. In recent years, I mostly bake/roast on a sheet pan uncovered, though. It tastes like fried chicken without the excess oil and no flour needed. Of course, I only use skin-on and bone-in chicken pieces for this method. Our favorite is chicken legs using this method. I rub them with olive oil, salt, pepper, garlic powder, and Italian seasoning. The skin can be eaten or removed, and the chicken is tender and juicy. Another way I like to cook chicken is in a pan on the stove with a little olive oil, and when the chicken is near done, I toss in some butter. I use boneless, skinless chicken breasts or thighs for this method. The browned butter with the olive oil adds a lot of flavor, and I use it to dip the chicken in when eating. Salt and pepper and a little garlic powder are the only seasonings that I use on my chicken using this method. Now you got me wanting to make fried chicken like I grew up on, and my children grew up on. I am literally thinking about a menu change for our supper tonight. Lol! I love all of your videos! You are a great teacher of many things, I thank you for sharing all of your knowledge. I wouldn't have known that was your first time frying chicken had you not said so. :) Love Melissa in the mountains of Virginia. 🙏

[@angieburns6241]

That all looks good! We have been on a chicken kick around here lately. First it was chicken bacon fried rice then chicken veg stir fry with rice and then I made up the best chicken we have ever had! I just got adventurous with all the seasonings and it ended up amazing I highly recommend this to everyone. With each bite you get an explosion like fireworks of each of the different tastes. We served it with vegetables and sliced baked potatoes that had lots of butter, onion and seasoning salt on them but it would be delicious with rice too. My random no measuring recipe was - I cut chicken breast into strips, place in freezer bag In a big measuring cup or bowl Salt and pepper Onion Powder Basil Paprika Parsley Italian Seasoning LOTS of garlic Canola oil peanut oil 1/2-1 cup of water Soy sauce Honey Garlic sauce Mix well and add to chicken Let marinate in the fridge for at least 4 hours For cooking - Pour some chicken sauce into frying pan and get hot. Add chicken strips and cook fully. You can add more sauce as needed during the cooking.

[@jodyblinoff4277]

I love when you try new things, Becky - I adore your cooking, recipes, tips etc. so much, but I also really appreciate all the great advice from your community in the comments! So much gold here!

[@susanwade2638]

Looks great! I was born in the south and I don’t usually deep fry it. I use less oil and I think it’s just as good. You do you.

[@donnacochran3335]

Oh my friend!! Southern fried chicken is definitely a staple for Sunday dinner. Definitely use cast iron. I use vegetable oil with just a little toasted sesame oil for flavor... it's a secret that has people guessing what the extra flavor is. I don't know what that little pokey thing to turn the chicken is but it sounds great, I'll have to look one up. A pair of tong's or a meat fork, you need to be away from the oil. I agree with someone else who said to have a lid close by for the oil. Unfortunately, grease fires do happen and it only takes a minute of looking away for fire's to occur. If you can get the little bits of flour out of the oil you can filter it through a coffee filter once the oil has cooled and save the oil. Restaurant's filter oil all the time for more than one use. Happy Sunday dinner!! Great job Becky! Congratulations!!

[@cherylcabral4]

It’s a meat hook. MSY BIGSUNNY 12” Heavy Duty Food Flipper with Sharp Tail Tip

[@donnacochran3335]

@@cherylcabral4 thank you!! I will definitely be looking that item up. I was wondering what a staple is made for dinner in the Pacific Northwest that I've never made. I remember her sea foam candy I would have never imagined. Maybe Becky could make a video on dinner's for her region of the country? I've lived in several states and without a doubt they all have had favorite's! I hope you have a wonderful day. Thank you again for the information.

[@lisabyrum2382]

I was born, raised and still live in TN! My grandmothers always fried chicken in a deep cast iron skillet with lard, from pigs raised on their farms! I do soak chicken in whole full buttermilk , in the refrigerator, for at least two hours. We dredge the chicken in flour, salt and pepper. You want to fry it slowly or your breading will burn. I have never known a southern cook to use any other seasoning in the breading. One of my families favorite meals is fried chicken, gravy, creamed potatoes, fresh green beans, sliced tomatoes if they are in season and homemade biscuits. Your chicken looks delicious! I will try your recipe!

[@nancypatterson374]

It’s amazing the difference between parts of the country. My grandparents and parents raised chickens here in South Carolina and Sunday dinners were fried chicken with rice and gravy and a vegetable or a roast. We also raised our own pigs and cows. Everyone around us were farmers.

[@angelal6700]

Ought to be able to re-use those fence sections, effort & $ in the metal & timber. Even recycling the materials uses a lot of ⛽️.

[@kimberlyscrivner9373]

Bone in chicken has a whole other flavor. So much better in my opinion!

[@ercieberwick1513]

I mix flour, salt, pepper, garlic powder, and oregno on a platter and eggs in a bowl. I coat the chicken thighs with the egg and then with the flour, then I fry the chicken in Crisco, fifteen minutes on each side. Delicious!

[@TexasMyTexas]

As a Southerner, I applaud your attempt at fried chicken. It’s an art we usually learned from our grandmothers.. like hot water corn bread. One tip…I always give myself plenty of frying room with a deep cast iron pot. Nobody’s got time for hot grease spilling over on a flame..🥴 It looks so delish! Good job!! 👏🏻👏🏻👏🏻

[@malikacc6287]

You did a fantastic job frying chicken for the first time. My suggestion is a bigger pan/pot, perhaps a dutch oven cast iron. To make things even easier, use a paper bag when you flour dredge the chicken. Drop a few pieces in the bag and shake like crazy. Less mess on your fingers and clean-up is a breeze. Your fried chicken looked great. Well done, friend!❤

[@karenhopper1691]

I use cast iron to fry chicken, either a dutch oven or really large frying pan. Also, if you cover it at first it slows down the browning and cooks a bit slower, especially if you have bone in pieces. I live in Georgia and you did fantastic! ❤🎉

[@dawnthrasher3606]

Also, you might want to add some plain black pepper. When i get chicken breast that big, I would actually cut them in quarters. After you finish breading the chicken, let it rest in the fridge for about .5 hrs. Another spice you might want to add is Tony Catcheral creole spices.I'm from VA/NC but lived in WA for over 20 yrs and that is what one of the most requested meals. Great job for your first time.