TIPS: for making delicious Fried Chicken Ann Crabtree:The Message Tree Staff It appears Southerners weren't the first in the world to fry their chickens. Almost every other country has a version of fried chicken, or fricassee, from Vietnam's Gà Xaò to Italy's pollo fritto. However, it is thought that introduction of the method here in the United States came from the Scottish people who settled the early South . They preferred frying their chickens, rather than baking or boiling them as the English did. It wasn't until the early 1900s that recipes for fried chicken began appearing in popular "northern" cookbooks. Fannie Farmer's 1896 cookbook only refers to "Fried Chicken" as a fricassee served with "Brown Sauce" or as oven-baked "Maryland Chicken". Mary Randolph, in the third printing of "Virginia House-Wife" (1828), told how to make fried chicken. Very simply, the chickens are cut up, dredged in flour, sprinkled with a little salt, put in a skillet with hot fat, and fried until golden brown. Through the years there have been hundreds of attempts to improve upon her recipe, and with plenty of tricks and special touches, but they are all simply minor variations of the original. Mary Randolph mentions making gravy with the "leavings", but the cream sauce so often served with fried chicken seems to have originated with the dish "Maryland fried chicken." In the cookbook, "Fifty Years in a Maryland Kitchen" (Baltimore, 1873), the only fried chicken recipe calls for a sauce made of butter, cream, parsley, salt and pepper. Variations There are hundreds of recipes for Southern Fried Chicken, and it is the center of more controversies than perhaps any other food item. From the seasoning and coating to the fat and cooking time, discussion of "real" southern fried chicken can bring about some lively debates throughout the South. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, some in butter, others in lard or even bacon grease. A recipe in "The Foxfire Book" recommends browning before covering, then frying slowly and turning frequently. A recipe in Bill Neal's Southern Cooking requires soaking in buttermilk while James Villas, in "American Taste," soaks his chicken pieces overnight in milk and lemon juice, and cooks them in vegetable shortening with the addition of 4 tablespoons of bacon grease. Camille Glenn, in The "Heritage of Southern Cooking" states that chicken is not dipped in milk, crumbs, or batter, simply flour. Well, the few things everyone seems to agree on are that the skillet has just got to be a well-seasoned black iron one (preferably deep and with a cover), the chicken must be young and lean, and that fried chicken must be eaten with the fingers. Biscuits, coleslaw, and corn on the cob are popular, and in some regions rice is even served. Mashed potatoes with gravy is probably the overall favorite of most Southerners. Whatever recipe you choose, use the freshest chicken possible, not one previously frozen, then get your seasoned skillet out and try some of these recipes. Southern Fried Chicken · 1 cup all-purpose flour · 2 teaspoons salt · 1 teaspoon pepper · 3 pounds chicken pieces · milk · lard or shortening Combine flour, salt, and pepper in a shallow bowl, mixing well. Dip each piece of chicken in milk, then roll in flour, coating heavily. In a heavy skillet, melt fat to a depth of 1/2 inch. When fat is moderately hot, gently lower chicken into it, placing skin side down. Do not crowd the pieces; turn and fry until golden brown on all sides. Cover skillet and reduce heat; simmer until fork-tender. The meatier pieces will take from 25 to 30 minutes; wings and backs will cook more quickly. Remove cover for last 5 minutes for a crisp crust. Drain chicken on paper towels; keep warm while making gravy. Serves 4. Cream Gravy · 3 tablespoons drippings · 3 tablespoons flour · 2 1/2 cups milk · 1/2 cup cream · salt and pepper Pour all drippings from skillet into a small bowl; measure and return 3 tablespoons. Stir in flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Gradually add milk and cream; boil until thick and smooth, stirring constantly. Season with salt and pepper to taste. Serve in a hot gravy boat or bowl. Note: Half butter and half vegetable oil or lard gives a delicate flavor to fried chicken, but any fat may be used satisfactorily. Buttermilk Fried Chicken Bathing chicken in buttermilk is an old Southern trick that dates back to the early French and English practice of marinating chicken in a tenderizing acid. It accomplishes several things at once. Not only does it tenderize the bird, it enhances the flavor and reacts with the flour coating to make an exceptionally crispy breading. This is an ideal chicken for picnics or any gathering where you will be serving everything cold, because the outer skin stays crisp long after the bird cools to room temperature. 1 frying chicken, weighing no more than 3 pounds, cut up for frying 2 cups buttermilk or plain all-natural yogurt, stirred until creamy 3 cups all-purpose flour 1 tablespoon salt 1 tablespoon freshly ground black pepper 1/2 teaspoon cayenne pepper, optional Lard, peanut or vegetable oil, for frying Wash the chicken and pat dry. Put the chicken pieces in a large non reactive glass or stainless steel bowl. Pour the buttermilk or yogurt over the chicken and turn the pieces until all are coated and submerged in the liquid. Let marinate for 1 hour, refrigerated. Combine the flour, salt, pepper, and cayenne, if using, in a paper or large zip lock plastic bag. Close the top and shake until the seasonings are well distributed. Beginning with the dark meat, lift the chicken out of the marinade, allowing the excess to flow back into the bowl and drop them into the bag with the seasoned flour. Close the top and shake until the chicken is well coated. Lift them out of the flour, shake off the excess, and slip them into the pan. Repeat until all the pieces are coated and in the pan. Fry until the outside is well sealed and beginning to brown, turning the chicken once, 3 to 4 minutes. Reduce the heat to medium and continue frying, maintaining the fat temperature at 325*F (160*C), until the chicken is just cooked through and golden brown, 20 to 25 minutes for the thighs and drumsticks, 15 to 20 minutes for the breast meat and wings turning it halfway. If you plan to serve the chicken hot, preheat the oven to 150*F (60*C) or warm setting. Fit a wire cooling rack on a cookie sheet and set aside. Fill a 14-inch diameter, deep cast-iron skillet with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375*F (190*C), hot but not smoking. Remove the pieces as they are done, drain them well and transfer to the wire rack. If you want to serve it hot, keep the finished chicken in the warm oven. Serves 4: Old Farmers Almanac- Recipe for: Fried Chicken Yield: 2 servings (To double recipe, double chicken and crumbs; you won't need more egg and milk.)   · 2 chicken breasts · flour · 1 egg, beaten with 1/2 cup milk · Ritz* crackers made into crumbs; use a rolling pin (you need about 1 cup crumbs, 2 ounces crackers, for 2 chicken breasts) · Cooking oil for deep frying Simmer chicken breasts in water to barely cover until tender (1-1/2 hours, longer if necessary). Drain, saving the broth for soup. Cool chicken and remove skin and bones. Break chicken into large bite-size pieces, saving smaller pieces for soup. Shortly before serving, heat the oil to 375 degrees F. Roll the large chicken pieces in flour. Then dip them into the milk and egg mixture. Finally roll the chicken in the cracker crumbs. Fry until golden (about 4 minutes). Since the frying time is so brief, the chicken is not greasy. Drain on paper towels.   A Recipe for: Cherokee Chicken Ingredients: 1/4 cup vegetable oil 1 garlic clove, minced 2 Tbs. butter or margarine 2 Tbs.. minced onion 1 green pepper, minced Salt & pepper to taste 1 frying chicken, disjointed 8 oz. can whole cranberry sauce Instruction: Heat oil & butter in a 12 inch skillet. Add chicken; cook until golden brown on all sides. Pour off all but 2 Tbs.. fat. Add green pepper, garlic & onion; cook until soft. Add cranberries, salt & pepper. Cover, simmer 25 minutes. Serves 4 to 6 . Cranberries are a substitute for wild berries which were originally used in their recipe.   Fried Chicken Tips : Dip chicken pieces in evaporated milk mixed with a little egg before dipping in the dry mixture. Use a plastic or brown paper bag to coat the chicken with the dry mixture. Add bran or wheat germ to your coating mixture. To make the coating stick better, refrigerate the coated chicken (uncovered) for about 30 minutes to an hour before frying. Try cracker meal or unsweetened cereals for coating mixtures. For even crispier fried chicken, use half flour and half cornstarch with your usual seasonings, and 1/2 teaspoon of baking powder. For a dry crispy coating, fry until browned, then finish cooking in a 350° oven. Younger chickens, broilers, capons, fryers, roasters and game hens are best for frying.