Posted: 9/11/2010 5:07:47 PM EDT
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Pan Fried?
Or Deep Fried? Both have pluses. Deep frying gives perfect coverage. The entire piece is the same. Pan frying though...is frankly better. You get a deeper color and more intense flavor from contact with the cast iron. 
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My Grandmother from Texas, God rest her soul, pan fried her's.
Soaked the pieces in milk before dredging them in the flour. Somewhere in heaven, I am sure she has bitchslapped Colonel Sanders. In fact, that small statured God fearing lady probably body slammed him like a Von Eric at the World Famous Sportatorium  Her one vice was Big Time Wrestling.
ETA: She did switch to electric skillets during the 70's. The cast iron was for breakfast meats.
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What do guys use for grease/oil? I've never fried chicken before. Shortening. It has a higher scorch temperature, so you can fry at a higher temperature. You get a GOOD crust that way. For pan frying, you want a little under a 1/2" of shortening. Is that before or after putting in the chicken? What type of batter do you suggest using? I've got some thighs and drums that I'd like to try out at frying. Thanks, Ray |
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Quoted:
My Grandmother from Texas, God rest her soul, pan fried her's. Soaked the pieces in milk before dredging them in the flour. Somewhere in heaven, I am sure she has bitchslapped Colonel Sanders. In fact, that small statured God fearing lady probably body slammed him like a Von Eric at the World Famous Sportatorium Her one vice was Big Time Wrestling.
ETA: She did switch to electric skillets during the 70's. The cast iron was for breakfast meats. I would have liked your grandma!! |
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Quoted:
My Grandmother from Texas, God rest her soul, pan fried her's. Soaked the pieces in milk before dredging them in the flour. Somewhere in heaven, I am sure she has bitchslapped Colonel Sanders. In fact, that small statured God fearing lady probably body slammed him like a Von Eric at the World Famous Sportatorium Her one vice was Big Time Wrestling.
ETA: She did switch to electric skillets during the 70's. The cast iron was for breakfast meats. Milk dip is good, BUTTERMILK dip is even better. Buttermilk, let it drain, flour, then salt and pepper and more salt. Salt, pepper and salt while cooking. I started salting the hell out of it while cooking, everybody is like "This is SO good, what are you doing different?". Pepper and a LOT of salt is the key. |
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Quoted:
Quoted:
My Grandmother from Texas, God rest her soul, pan fried her's. Soaked the pieces in milk before dredging them in the flour. Somewhere in heaven, I am sure she has bitchslapped Colonel Sanders. In fact, that small statured God fearing lady probably body slammed him like a Von Eric at the World Famous Sportatorium Her one vice was Big Time Wrestling.
ETA: She did switch to electric skillets during the 70's. The cast iron was for breakfast meats. Milk dip is good, BUTTERMILK dip is even better. Buttermilk, let it drain, flour, then salt and pepper and more salt. Salt, pepper and salt while cooking. I started salting the hell out of it while cooking, everybody is like "This is SO good, what are you doing different?". Pepper and a LOT of salt is the key. My family mixes the salt and pepper right into the flour in the pan before you dedge the individual pieces into it. |
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Pan fry in the very old cast iron skillet and while the chicken cools it is time to toss in the lightly battered okra and corn. Fried corn? never had it... fried okra.... good God, I wanted to like Okra and people always say if you cook it a certain way it isn't slimey, but man I have yet to taste non-slimey okra. |
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Pan fried in one inch of Crisco or lard for the win! I don't know why, but frying food in anything other than delicious rendered pig fat makes me queasy then tired. Lard is for making the biscuits that go with the chicken. My Grandma used to make fried chicken, gravy and biscuits for breakfast. It simply does not get any better. Period.
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Dutch oven over an open flame in the field!!!!! http://www.pbase.com/terry_56/image/126956707.jpg
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Dutch oven over an open flame in the field!!!!! http://www.pbase.com/terry_56/image/126956707.jpg You win the internets today. |
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Quoted: That's because you're too far north. Stuff doesn't fry properly up there; I think it has something to do with gravity and distance from the equator.Quoted: Pan fry in the very old cast iron skillet and while the chicken cools it is time to toss in the lightly battered okra and corn. Fried corn? never had it... fried okra.... good God, I wanted to like Okra and people always say if you cook it a certain way it isn't slimey, but man I have yet to taste non-slimey okra.  |