Anyone read The Help? ( please don't move this IS about FOOD)

I am now reading The Help and loving it! And one of the things I love is the descriptions of Minny's cooking: fried chicken especially. I am assuming she is making a traditional Southern fried chicken as the buttermilk is involved.

I have tried searching for traditional southenrn fried chicekn recipe, but they are all different and most don't even involve buttermilk. I know you are suppose to soak it in buttermilk for some time to really tenderize it. I am not sure, however, which parts of chicken are suppose to be used. Thighs and legs with bones in? Or can I do the breast?

Does anyone have THE recipe of what I am referring to? I am completely obsessed over here!

Re: Anyone read The Help? ( please don't move this IS about FOOD)

I have no clue, but that book was great!

Re: Anyone read The Help? ( please don't move this IS about FOOD)

Here is a good one

The buttermilk is used to tenderize the chicken. You should use a whole chicken cut up, NOT boneless...you need the bones for more flavor and for it to be juicy.

If you make it, let me know...Im coming over..I LOVE fried chicken!


Buttermilk Southern Fried Chicken

Ingredients
2 -3 lbs frying chickens, cut up
2 cups buttermilk
1 cup all-purpose flour
2 teaspoons salt ( or to taste)
1 teaspoon black pepper, Freshly ground ( or to taste)
1 teaspoon paprika
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
to taste vegetable oil ( for frying)
Directions
Wash chicken pieces thoroughly and pat dry.
Place chicken in a long, shallow glass baking dish.
Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
Serve at once. Serves 4.

Re: Anyone read The Help? ( please don't move this IS about FOOD)

Posted by Lisa

Here is a good one

The buttermilk is used to tenderize the chicken. You should use a whole chicken cut up, NOT boneless...you need the bones for more flavor and for it to be juicy.

If you make it, let me know...Im coming over..I LOVE fried chicken!


Buttermilk Southern Fried Chicken

Ingredients
2 -3 lbs frying chickens, cut up
2 cups buttermilk
1 cup all-purpose flour
2 teaspoons salt ( or to taste)
1 teaspoon black pepper, Freshly ground ( or to taste)
1 teaspoon paprika
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
to taste vegetable oil ( for frying)
Directions
Wash chicken pieces thoroughly and pat dry.
Place chicken in a long, shallow glass baking dish.
Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
Serve at once. Serves 4.

Re: Anyone read The Help? ( please don't move this IS about FOOD)

My book club read The Help. I had everyone come over and eat food I made w/ recipes inspired by the book and then we saw the movie. For the chicken, I soaked it in buttermilk, paprika, salt & pepper over night. I fried it in Crisco. I only used legs and thighs with the bone on.

Re: Anyone read The Help? ( please don't move this IS about FOOD)

I want a recipe for Caramel Cake...

Re: Anyone read The Help? ( please don't move this IS about FOOD)

Re: Anyone read The Help? ( please don't move this IS about FOOD)