NEVER Deep Fry Chicken Again! Try These 15 Appalachian Cooking Tricks

🔗 Grandma never wrote hers down, so my wife finally did. All 118 plus much more. Get em before they're gone: https://cecilrowe.com Cecil Rowe fires up a black cast-iron skillet and lays out fifteen Appalachian ways to fry a chicken right — the plain, hard-earned sense of a mountain kitchen, from the grease can that never leaves the stove to the overnight buttermilk soak that turns a cheap grocery bird into Sunday dinner. And after sixty years of folks begging him at every church supper in the county, Cecil finally gives up the one thing he throws in that skillet at the very end — the secret that'll spoil you for any chicken that ever came in a box. In this one, Cecil covers: • The grease can his daddy kept going his whole life • Why shallow frying under a lid beats any deep fryer or air fryer • The 700-pound skillet in Laurel County that fries 600 pieces at once • Salting, dredging, and draining the pieces the old way • The last trick of all — the one he never told a living soul Tell us in the comments who it was that taught you to fry a chicken — a daddy, a mama, some old aunt — and whether there's anybody left in your family still frying in a cast iron skillet. Cecil reads every one himself. CHAPTERS 0:00 The Secret in the Skillet 1:33 The Grease Can That Never Leaves the Kitchen 2:24 Fry in Black Cast Iron, Never Thin 3:17 The Overnight Buttermilk Soak 4:07 Season the Flour Heavy with Pepper 4:56 Salt the Meat the Night Before 5:44 Shallow Fry, Never Deep Fry 6:35 Render Your Own Lard 7:29 Dredge Twice and Let It Rest 8:12 The Skillet Measured in Feet 9:04 Fry Dark and White in Their Own Batches 9:54 How the Old Cooks Knew It Was Done 10:40 Drain It Standing Up on a Paper Sack 11:31 The Neck and the Back Belong to the Cook 12:14 Strain the Grease Back into the Can 13:02 The Cracklins Thrown in at the End