How did the chicken turn out? For a first time attempt, not too bad actually. The chicken was really salty so next time I'll know to decrease the amount of salt used, but not by too much. If you like salty food, then you probably would have loved this chicken. The first few pieces fried up too dark, I guess due to the heat of the oil being a bit too high. But otherwise, I'm pleased. If you are trying to identify the various pieces of chicken, below, you'll be confused. I did NOT buy a whole chicken to cut up, but the pre-cut whole chicken that I bought had two, monster-sized chicken breasts so I cut those in half. Added to the fry batch were some chicken tenders to stretch the meal.
How did the chicken compare to Beck's? It really didn't, close though, and maybe I can work on that.
Below, the chicken frying in the pan. You can tell I probably got the oil a little too hot at times.
In addition to the fried chicken, we had butter beans, creamed corn, turnip greens, slaw, cornbread and pear salad - a true Southern meal. The complete meal is pictured below for the three children of mine that missed it. Sorry. In a nod to Itawamba County connections, the creamed corn was served in a bowl that belonged to Ma Davis (Queenie Victoria Clayton Davis) while the turnips rest quietly in a bowl that belonged to my grandmother, Pearl Cofield Robinson.
My husband is the cornbread baker in the family too. Am I lucky or what? Below is the cornbread that he prepared for our meal, and he probably won't be pleased to see that I made a picture of it and posted it here. He misjudged the time, and when he first dumped out the pan of bread it wasn't done yet. So it went back into the pan and back into the oven for a few more minutes. It still tasted great!