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Posted: 4/27/2016 6:37:01 PM EDT
[#1]
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Posted: 4/27/2016 6:40:32 PM EDT
[#2]
Have to use Cast Iron to get that great crispy crust.
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Posted: 4/27/2016 6:48:24 PM EDT
[#3]
Was thinking about getting a decent deep fryer. No turning and easier to get temp. right.
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Posted: 4/27/2016 9:41:45 PM EDT
[#4]
I have just given up. Huge mess and never could get it right, coupled with the stuff from our grocery store is not bad. A deep fryer probably would be the way to go. To me a big problem is chicken pieces are huge these days, especially the breasts which throws off all the other pieces cooking times.
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Posted: 4/27/2016 9:44:47 PM EDT
[#5]
Quote HistoryQuoted:
I have just given up. Huge mess and never could get it right, coupled with the stuff from our grocery store is not bad. A deep fryer probably would be the way to go. To me a big problem is chicken pieces are huge these days, especially the breasts which throws off all the other pieces cooking times. Buy a whole chicken. Cut that bitch up. Fry it and consume. |
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Posted: 4/27/2016 9:56:38 PM EDT
[#6]
This is by far the best I've ever had.
http://www.mamas-southern-cooking.com/fried-chicken-recipe.html |
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Posted: 4/27/2016 10:05:41 PM EDT
[#7]
The trick is having a skillet deep enough to allow for enough oil to cover the chicken pieces 1/2 way. Moderate heat (360-ish) turning frequently to prevent the breading from scorching. I like to bread fried chicken by rolling it in flour, dipping it in buttermilk with an egg or two beaten in, then rolling it in seasoned flour. I also like to use peanut oil...and don't forget to make cream gravy for the smashed taters. |
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Posted: 4/27/2016 10:13:20 PM EDT
[#8]
Quote HistoryQuoted:
The trick is having a skillet deep enough to allow for enough oil to cover the chicken pieces 1/2 way. Moderate heat (360-ish) turning frequently to prevent the breading from scorching. I like to bread fried chicken by rolling it in flour, dipping it in buttermilk with an egg or two beaten in, then rolling it in seasoned flour. I also like to use peanut oil...and don't forget to make cream gravy for the smashed taters. So....two passes thru the seasoned flour. sounds good. |
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Posted: 4/27/2016 10:14:09 PM EDT
[#9]
Quote HistoryQuoted: Was thinking about getting a decent deep fryer. No turning and easier to get temp. right. The drawback to using a deep fryer for fried chicken is you don't have all the browned breading bits in the bottom of the skillet to make gravy. Fried chicken without mashed spuds and cream gravy is...well it's just wrong. I have a Cuisinart deep fryer, but I don't fry chicken in it. It's for French fries, oysters for po' boys and onion rings.
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Posted: 4/27/2016 10:14:56 PM EDT
[#10]
Quote HistoryQuoted:
This is by far the best I've ever had. http://www.mamas-southern-cooking.com/fried-chicken-recipe.html Cant read the recipe.....covered up by ads on both sides of page. ETA: Fixed it. Recipe looks good. Will try it soon. |
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Posted: 4/27/2016 10:16:09 PM EDT
[#11]
Quote HistoryQuoted: I have just given up. Huge mess and never could get it right, coupled with the stuff from our grocery store is not bad. A deep fryer probably would be the way to go. To me a big problem is chicken pieces are huge these days, especially the breasts which throws off all the other pieces cooking times.  |
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Posted: 4/27/2016 10:18:24 PM EDT
[#12]
Quote HistoryQuoted: So....two passes thru the seasoned flour. sounds good. Quote HistoryQuoted: Quoted: The trick is having a skillet deep enough to allow for enough oil to cover the chicken pieces 1/2 way. Moderate heat (360-ish) turning frequently to prevent the breading from scorching. I like to bread fried chicken by rolling it in flour, dipping it in buttermilk with an egg or two beaten in, then rolling it in seasoned flour. I also like to use peanut oil...and don't forget to make cream gravy for the smashed taters. So....two passes thru the seasoned flour. sounds good. |
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Posted: 4/27/2016 10:19:52 PM EDT
[#13]
Quote HistoryQuoted: Cant read the recipe.....covered up by ads on both sides of page. ETA: Fixed it. Recipe looks good. Will try it soon. Quote HistoryQuoted: Quoted: This is by far the best I've ever had. http://www.mamas-southern-cooking.com/fried-chicken-recipe.html Cant read the recipe.....covered up by ads on both sides of page. ETA: Fixed it. Recipe looks good. Will try it soon. |
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Posted: 4/27/2016 10:27:59 PM EDT
[#14]
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Posted: 4/27/2016 11:11:15 PM EDT
[#15]
Sous vided until cooked through then breaded and fried at high heat for just a few minutes until crispy brown.
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Posted: 4/27/2016 11:35:33 PM EDT
[#16]
Egg and milk wash, flour works as dredge but house autry chicken breader is better. Enough oil in cast iron pan to fry, then lay em in it. Never followed any recipe, this is just how grandma does it.
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Posted: 4/27/2016 11:37:35 PM EDT
[#17]
Quote HistoryQuoted:
The drawback to using a deep fryer for fried chicken is you don't have all the browned breading bits in the bottom of the skillet to make gravy. Fried chicken without mashed spuds and cream gravy is...well it's just wrong. I have a Cuisinart deep fryer, but I don't fry chicken in it. It's for French fries, oysters for po' boys and onion rings.
Quote HistoryQuoted:
Quoted:
Was thinking about getting a decent deep fryer. No turning and easier to get temp. right. Fried chicken without mashed spuds and cream gravy is...well it's just wrong. I have a Cuisinart deep fryer, but I don't fry chicken in it. It's for French fries, oysters for po' boys and onion rings.
How do you make the gravy? Dump the oil then what, chicken broth? |
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Posted: 4/27/2016 11:45:14 PM EDT
[#18]
Quote HistoryQuoted:
How do you make the gravy? Dump the oil then what, chicken broth? Quote HistoryQuoted:
Quoted:
Quoted:
Was thinking about getting a decent deep fryer. No turning and easier to get temp. right. Fried chicken without mashed spuds and cream gravy is...well it's just wrong. I have a Cuisinart deep fryer, but I don't fry chicken in it. It's for French fries, oysters for po' boys and onion rings.
How do you make the gravy? Dump the oil then what, chicken broth? I would dump the oil and then deglaze the pan with some stock or even a little white wine and use that as a base for your gravy. I usually just wing the gravy with some stock, butter, flour and seasoning. |
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Posted: 4/28/2016 10:04:22 PM EDT
[#19]
Quote HistoryDone this before with good results. Get a good fry thermometer, its the best thing I ever did for frying. |
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Posted: 4/28/2016 10:08:29 PM EDT
[#20]
Quote HistoryQuoted:
Done this before with good results. Get a good fry thermometer, its the best thing I ever did for frying. Quote HistoryQuoted:
Done this before with good results. Get a good fry thermometer, its the best thing I ever did for frying. The spice shake along with the buttermilk soak is fantastic. |
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Posted: 4/29/2016 10:55:40 AM EDT
[#21]
Quote HistoryQuoted:
Sous vided until cooked through then breaded and fried at high heat for just a few minutes until crispy brown. I'm a big proponent of sous vide cooking, but I've yet to find a method for chicken where I have been happy with the results. What kind of temp/time combination are you using? |
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Posted: 4/29/2016 5:32:47 PM EDT
[#22]
Quote HistoryQuoted: How do you make the gravy? Dump the oil then what, chicken broth? Quote HistoryQuoted: Quoted: Quoted: Was thinking about getting a decent deep fryer. No turning and easier to get temp. right. Fried chicken without mashed spuds and cream gravy is...well it's just wrong. I have a Cuisinart deep fryer, but I don't fry chicken in it. It's for French fries, oysters for po' boys and onion rings. How do you make the gravy? Dump the oil then what, chicken broth? |
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Posted: 5/1/2016 8:38:29 AM EDT
[#23]
My dad learnt me how to make great fried chicken. The main tip I can offer is getting your oil hot enough, and keeping it hot. That goes with frying most things now that I think about it.
We just use regular old peanut oil, at around 350-375 degrees. And we only do a couple-three pieces at a time, depending on what piece of the bird you're frying. We mostly do only legs and wings. So long as the oil gets hot and stays hot, you're golden (ha, see what I did there?). Like my momma fried chicken, she'd basically throw the entire damn bird into the fryer at once, oil temp dropped, and when everything was said and done, the skin had this weird texture, like biting into a piece of chicken was part meat, part skin, part dredge/seasoning, with these spots or pockets of cooking oil...  I love my mom to death, but fried chicken is not her strong point. So make an effort to keep your oil temp up, don't put too many pieces of chicken in at once.My dad's an old school dude from south Alabama, the recipe is a lot by feel - flour, salt, pepper, a dash of cayenne for heat, a little poultry seasoning. The dredge is very, very lightly applied too - put it into a gallon ziploc bag or something similar, toss to combine, and shake off the excess. I know a lot of folks soak or brine their chicken in buttermilk before frying, I'm sure that'd be good too, and it'd probably get you a very flavorful crust depending on what else you dredge it through. |
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Posted: 5/1/2016 8:51:19 AM EDT
[#24]
I have tried a number of times to make fried chicken at home but have never had any real success at it.
I've tried Alton's pan fried method using a Ci skillet and I've also tried deep frying it using a CI dutch oven.I've tried peanut oil and other types of oil but no joy. I think the issue I'm having is maintaining the proper temperature (this is one of those times when having an electric stove sucks) One of the weird things that happens with mine, the first batch comes out looking OK but every batch after that comes out looking dark and almost burnt looking? |
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Posted: 5/1/2016 8:53:11 AM EDT
[#25]
Quote HistoryQuoted: I have tried a number of times to make fried chicken at home but have never had any real success at it. I've tried Alton's pan fried method using a Ci skillet and I've also tried deep frying it using a CI dutch oven.I've tried peanut oil and other types of oil but no joy. I think the issue I'm having is maintaining the proper temperature (this is one of those times when having an electric stove sucks) One of the weird things that happens with mine, the first batch comes out looking OK but every batch after that comes out looking dark and almost burnt looking? I wonder if your oil may be getting too hot and burning the bits of good stuff floating around from the previous batch? Especially if you're using cast iron, 'cause it holds heat like a mofo. |
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Posted: 5/1/2016 8:56:03 AM EDT
[#26]
Quote HistoryQuoted: Have to use Cast Iron to get that great crispy crust. |
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Posted: 5/1/2016 1:41:23 PM EDT
[#27]
Quote HistoryQuoted: I'm a big proponent of sous vide cooking, but I've yet to find a method for chicken where I have been happy with the results. What kind of temp/time combination are you using? Quote HistoryQuoted: Quoted: Sous vided until cooked through then breaded and fried at high heat for just a few minutes until crispy brown. I'm a big proponent of sous vide cooking, but I've yet to find a method for chicken where I have been happy with the results. What kind of temp/time combination are you using? |
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Posted: 5/1/2016 10:27:50 PM EDT
[#28]
Quote HistoryQuoted:
I wonder if your oil may be getting too hot and burning the bits of good stuff floating around from the previous batch? Especially if you're using cast iron, 'cause it holds heat like a mofo. Quote HistoryQuoted:
Quoted:
I have tried a number of times to make fried chicken at home but have never had any real success at it.
I've tried Alton's pan fried method using a Ci skillet and I've also tried deep frying it using a CI dutch oven.I've tried peanut oil and other types of oil but no joy. I think the issue I'm having is maintaining the proper temperature (this is one of those times when having an electric stove sucks) One of the weird things that happens with mine, the first batch comes out looking OK but every batch after that comes out looking dark and almost burnt looking? I wonder if your oil may be getting too hot and burning the bits of good stuff floating around from the previous batch? Especially if you're using cast iron, 'cause it holds heat like a mofo. I've had that happen before, I just thought it was because we did 3 breasts on the first batch and only 1 on the last, and the oil was too hot for just 1 breast alone. Quintin may be on to something though. |
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Posted: 5/2/2016 5:19:40 AM EDT
[#29]
Quote HistoryQuoted:
The trick is having a skillet deep enough to allow for enough oil to cover the chicken pieces 1/2 way. Moderate heat (360-ish) turning frequently to prevent the breading from scorching. I like to bread fried chicken by rolling it in flour, dipping it in buttermilk with an egg or two beaten in, then rolling it in seasoned flour. I also like to use peanut oil...and don't forget to make cream gravy for the smashed taters. This is how I know to make it. I don't ever make it though. Like once in the past 20 years. |
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Posted: 5/2/2016 1:47:29 PM EDT
[#30]
Quote HistoryQuoted:
I've had that happen before, I just thought it was because we did 3 breasts on the first batch and only 1 on the last, and the oil was too hot for just 1 breast alone. Quintin may be on to something though. Quote HistoryQuoted:
Quoted:
Quoted:
I have tried a number of times to make fried chicken at home but have never had any real success at it.
I've tried Alton's pan fried method using a Ci skillet and I've also tried deep frying it using a CI dutch oven.I've tried peanut oil and other types of oil but no joy. I think the issue I'm having is maintaining the proper temperature (this is one of those times when having an electric stove sucks) One of the weird things that happens with mine, the first batch comes out looking OK but every batch after that comes out looking dark and almost burnt looking? I wonder if your oil may be getting too hot and burning the bits of good stuff floating around from the previous batch? Especially if you're using cast iron, 'cause it holds heat like a mofo. I've had that happen before, I just thought it was because we did 3 breasts on the first batch and only 1 on the last, and the oil was too hot for just 1 breast alone. Quintin may be on to something though. Could very well be? Like I said, controlling the temps on a electric stove (even with CI) isn't all that easy (for me anyway?). Adjustments to the heat are not very responsive. I know that was an issue when I tried deep frying in a DO. I used a thermometer with that one and watched the temps take a dump when the chicked was added so I adjusted the heat to get it back up and within a couple of minutes the temp was way over. It was just a roller coaster ride from there. |
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Posted: 5/2/2016 6:05:20 PM EDT
[#31]
Yeah, it's a pain to fry over electric.
Pickle juice also makes a great marinade. It's what they use at Chik-fil-A if you like theirs. |
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Posted: 5/2/2016 7:24:56 PM EDT
[#32]
Quote HistoryQuoted:
Could very well be? Like I said, controlling the temps on a electric stove (even with CI) isn't all that easy (for me anyway?). Adjustments to the heat are not very responsive. I know that was an issue when I tried deep frying in a DO. I used a thermometer with that one and watched the temps take a dump when the chicked was added so I adjusted the heat to get it back up and within a couple of minutes the temp was way over. It was just a roller coaster ride from there. I absolutely hate my electric stove top. |
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Posted: 5/3/2016 7:54:29 AM EDT
[#33]
Quote HistoryQuoted:
I absolutely hate my electric stove top. I agree. I'm renting now so I don't have any choice but my next house WILL have a gas stove and a real friggen exhaust hood vent! |
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Posted: 5/3/2016 8:52:37 AM EDT
[#34]
Just made some this weekend.
Dipped in milk, then rolled in almond flour/meal and fried in a cast iron pan of coconut oil. My God! It was amazing - and super-healthy! |
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