This is an absolute MUST try!!

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.

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.

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.

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 😉

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

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.

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

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

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.

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

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!

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!

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.

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!

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.

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.

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

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.

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.

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. ❤