My friend, Paul Galvani's book on Lost Restaurants of Houston came out in May 2018
He interviewed family members and writes about Youngblood's beginning on page 171 of his book and provides an updated recipe based on those interviews. It's a much simpler recipe than the one indicated further on in this piece.
Youngblood's Fried Chicken Batter
1/4 cup salt
1 cup milk
1 cup buttermilk
Dissolve salt in the milks. Dip chicken in the milks, then in the flour.
Amazon - Lost Restaurants of Houston by Paul Galvani
The people working for Youngblood's Fried Chicken back in the day went on to create their own, now famous, fried chicken franchises. Here is some information that I found on the web that needs to be preserved for future generations.
Kay Potts advised:
"Ok, people, here it is:
This is the recipe for Leslie’s Fried Chicken, my mom and dad worked for both and they both used the same recipe
Have a bowl with flour, we have seasoned it a bit with white pepper and a bit of salt, to taste.
Dip your chicken pieces in the flour and then dip in the following mixture and back into the flour.
1 Cup powdered whey (Baking type- sweet powdered whey)
This is not readily available in grocery stores, we found in online at
3/4 cup powdered non/fat dry milk
1/4 cup salt (was a little salty- I might reduce this slightly next time)Try using just half of this or less, depending on how much you put in the flour.
2/3 cup water (I had to guess on the amount of water)
This mixture needs to be thin, the combination gives it the batter texture.
Dust chicken in flour, then into wet mix, then back into flour, shake off excess, cook in oil at 350 degrees for 12 minutes.
Evidently the whey is what gives it the flavor. We have also used buttermilk powder in place of the dry milk and whey and it comes pretty close! This works best in a deep fryer, rather than pan frying.
The crust is amazing, holds up well a couple of days in the fridge."