It was good, but not the best I've ever had. Tasty, but the meat seemed a little tough and the crust was hard rather than crispy.

Here's what I did so any of you chicken babes can correct me:

Soaked 8 wings overnight in buttermilk.

Drained the wings, then seasoned them with Old Bay, pepper and smoked salt.

Dredged them in seasoned flour (flour was seasoned lightly with the above).

Dunked them in the buttermilk again, then dredged them again.

Let them sit on the rack while the Crisco was heating.

Fried them in hot Crisco, set at 5 on my stove - water flicked in to test danced and popped. 12 minutes, flip, 12 minutes.

Drained on wire rack until cool enough to eat.

They were done, but not overdone. Again, the crust was hard, not crisp. The meat was tasty, as was the crust, but it just wasn't right. Also, the crust fell off the chicken on some of the wings.

Any suggestions? These are the problems I've always had with fried chicken. :mad: Am I maybe not getting the Crisco hot enough?

Mine does the same thing. I have yet to perfect it and have no clue what I am doing wrong.

I cannot fry chicken. Tried many times but I gave up.

It was good, but not the best I've ever had. Tasty, but the meat seemed a little tough and the crust was hard rather than crispy.

Here's what I did so any of you chicken babes can correct me:

Soaked 8 wings overnight in buttermilk.

Drained the wings, then seasoned them with Old Bay, pepper and smoked salt.

Dredged them in seasoned flour (flour was seasoned lightly with the above).

Dunked them in the buttermilk again, then dredged them again.

Let them sit on the rack while the Crisco was heating.

Fried them in hot Crisco, set at 5 on my stove - water flicked in to test danced and popped. 12 minutes, flip, 12 minutes.

Drained on wire rack until cool enough to eat.

They were done, but not overdone. Again, the crust was hard, not crisp. The meat was tasty, as was the crust, but it just wasn't right. Also, the crust fell off the chicken on some of the wings.

Any suggestions? These are the problems I've always had with fried chicken. :mad: Am I maybe not getting the Crisco hot enough?

Sounds like you made "spackle" with the double dipping. Next time drain the chicken and dry slightly, season, dredge in flour and fry.

Vrai I honestly think the crust was hard due to the buttermilk. I love Jazzy more than life, but when you mention it last night I cringed.

Most all novice chefs think you need a "wet" with chicken but ya don't.

Take the bird and pack with your dry and fry.

Your spices were perfect!

Don't give up.

I cover mine, cook for about 20 minutes or so and flip...cook another 10 or so minutes and then take the cover off for the last 10 minutes. But I generally use a whole chicken..cut up. I use flour, s/p and paprika..sometimes garlic..I make it up as I go. Rinse of chicken, flip it around in milk/egg mixture then shake it in a bag with the flour mixture. I don't use Crisco, I use Wesson Oil. I think it's good..never had a complaint.

I cover mine, cook for about 20 minutes or so and flip...cook another 10 or so minutes and then take the cover off for the last 10 minutes. But I generally use a whole chicken..cut up. I use flour, s/p and paprika..sometimes garlic..I make it up as I go. Rinse of chicken, flip it around in milk/egg mixture then shake it in a bag with the flour mixture. I don't use Crisco, I use Wesson Oil. I think it's good..never had a complaint.

So maybe covering it is the key?

I do use a cast iron skillet - Alton Brown says that is important.

So maybe covering it is the key?

I do use a cast iron skillet - Alton Brown says that is important.Deep fryer.

Deep fryer.

Never! My grandmother used a cast iron skillet and by god that's what I'm using too!

Okay, so easy on the wet stuff and cover the pan while cooking. Anything else?

Never! My grandmother used a cast iron skillet and by god that's what I'm using too!

Okay, so easy on the wet stuff and cover the pan while cooking. Anything else?

Remember to take the cover off so it will crisp up a bit...

I used cast iron but now that I have my good stove, I just use the Analon cookware.

Sounds like you made "spackle" with the double dipping. Next time drain the chicken and dry slightly, season, dredge in flour and fry.

Well, it was tasty spackle. :lol:

My other project was the corn brats, since I had the oil going for the chicken. They were extremely bad. :lol:

Deep fryer.

Seriously, deep fryer works!

I rinse chicken, pat dry, dredge through beaten egg, then pop into ziploc bag with flour, fresh-ground pepper & Old Bay. Shake & remove, placing onto plate to sit for a bit (sets up the coating). While this is being done, heat peanut oil (probably artery clogging but tastes the best) in deep fryer to 350 degrees. Fry 2 or 3 pieces at a time (breasts take longer) for about 20 minutes with cover on fryer. Drain on paper towels.

Really good chicken!

As far as buttermilk goes, there are two different camps -- I'm in the no buttermilk camp.

Just play around with it until you find a recipe you like! Everyone makes it a little bit differently!

Just play around with it until you find a recipe you like! Everyone makes it a little bit differently!

Ack! So many different methods and everyone's is good EXCEPT MINE! :cds:

:lol:

But 2009 is the year that I learn to make fried chicken, even if I OD on wings!

Ack! So many different methods and everyone's is good EXCEPT MINE! :cds:

:lol:

But 2009 is the year that I learn to make fried chicken, even if I OD on wings!

Cooking is simple... Never more than 1-2-3.

You have always been a great chef! Don't worry. :huggy:

Definitely agree on the 2 main suggestions so far... too much batter (spackle, I like that!) and you need to cover the pan with a tight lid to steam cook the inside of the chicken---will keep it moist and juicy.

I fry chicken in my Le Crueset dutch oven--enameled cast iron, which is perfect because the tall sides keeps the grease from flying everywhere, and lid fits perfectly to create the steam cooking.

I'm also a fan of canola oil vs. crisco, but that may just be my thing.

If you're following Alton Brown--a cooking God-- you should be ok.

Ack! So many different methods and everyone's is good EXCEPT MINE! :cds:

:lol:

But 2009 is the year that I learn to make fried chicken, even if I OD on wings!

I'll come over and show you how to fry chicken. :huggy: Less is more. I don't dip my chicken in any liquid, just out of the pack into seasoned flower and into the frying pan.

I'll come over and show you how to fry chicken. :huggy: Less is more. I don't dip my chicken in any liquid, just out of the pack into seasoned flower and into the frying pan.

Thank you Christy!!!!!!!! True Chef baby! True Chef!:love:

I'll come over and show you how to fry chicken. :huggy:

YAY! And we can eat chicken and play Rock Band!

YAY! And we can eat chicken and play Rock Band!

Rock on! :larry: I call drumsticks! :yay:

Ack! So many different methods and everyone's is good EXCEPT MINE! :cds:




Remember, good is relative. :lol:





I fry chicken in my Le Crueset dutch oven--enameled cast iron, which is perfect because the tall sides keeps the grease from flying everywhere, and lid fits perfectly to create the steam cooking.



Ooh la la!! :luckyduck:

I'll come over and show you how to fry chicken. :huggy: Less is more. I don't dip my chicken in any liquid, just out of the pack into seasoned flower and into the frying pan.

You don't rinse it off first???:barf::barf:

You don't rinse it off first???:barf::barf:

What for? Like frying the crap out of it isn't enough to kill whatever funk is on there? :shrug: I can't imagine a little bit of water would help much, unless you're eating it raw. :jet:

What for? Like frying the crap out of it isn't enough to kill whatever funk is on there? :shrug: I can't imagine a little bit of water would help much, unless you're eating it raw. :jet:

Like raw shrimp? :lol:

What for? Like frying the crap out of it isn't enough to kill whatever funk is on there? :shrug: I can't imagine a little bit of water would help much, unless you're eating it raw. :jet:

Sometimes the surface of the meat is covered with bone fragments from cutting the meat, especially pork chops.:barf:

I do use a cast iron skillet - Alton Brown says that is important.

The ONLY way my Nana would fry chicken.:yay:

Deep fryer.

:yeahthat: The only no fail way to go. My mother used an electric skillet. Using that is like using a 286. The end result is what counts, who cares how you get there.

My mother used a cast iron skillet, but I've heard an electric skillet is best because you have more control over the temperature.

Fried them in hot Crisco, set at 5 on my stove - water flicked in to test danced and popped. 12 minutes, flip, 12 minutes.


That's nice. But what was your oil temperature?

You can batter anyway you want. You can use anything you want to batter. Batter doesn't mean anything but personal taste. Everyone has an opinion on what the best batter is, and it's as varied as the people eating it.

My opinion is either your oil was too high or you left it in the oil too long. You need to get an oil thermometer and check that and use it to gage how long you leave your chicken in.

I fried chicken last night too. 360 degrees, perfect crispy moist chicken. And I left my chicken in the oil for a lot less time than you did, depending on how thick the chicken was. You can also use a digital thermometer to double check the doneness of your chicken so you aren't leaving it in too long if you can't eyeball it yet.

OOOH, it's been a long time since I've fried chicken...think I'll do that one evening this week.

The Southern Living Annual Cookbooks are my cooking bibles...never have made anything out of them that wasn't yummy. And yes, I'm down right anal about using a recipe...get no complaints from the eating crew! (I often tweek the recipe to our tastes after I've made it by the book once...)

Our Best Southern Fried Chicken
(from the 1995 book)

3 qts water
1 tables salt
1 (2-2 1/2 lb) chicken, cut up
1 teasp salt
1 teasp pepper
1 cup flour
2 cups vegetable oil
1/4 cup bacon drippings


Combine water and 1 tables salt in large bowl. Add chicken, cover and chill 8 hours.

Drain chicken, rinse and pat dry.

Combine 1 teasp salt and pepper, sprinkle 1/2 on all sides of chicken.

Combine remaining mixture and flour. Dredge chicken in the flour.

Combine oil and bacon drippings in cast iron skillet or dutch oven with a tight fitting lid. Heat oil to 360 degrees.

Add chicken, skin side down. Cover and cook 6 minutes. Uncover and cook 9 minutes.

Turn chicken, cover and cook 6 minutes. Uncover and cook 5-9 more minutes, turning as need for even browning. Drain on paper towels.

NOTE: Bring oil to temp on high heat, then reduce to med-high. Keep the temp between 300 to 325 degrees while chicken is cooking, checking with a thermometer while uncovered. I've added garlic powder and Old Bay to the salt and pepper mix...YUMMY!!!

I agree with most suggestions. Make sure the oil isn't too hot and you have to keep a tight lid on it until it's nearly done, then remove the lid to brown it. Practice makes perfect, keep trying. :yay:

How many chickens will lose their lives so Julia Gude can perfect her fried yardbird recipe? Oh the humanity :cds:

I soak the chicken in a mixture of buttermilk and a bottle of Franks hot sauce over night. Then pat dry dredge in seasoned flour then dip in butter milk then dredge in seasoned flour again... the key is to then let the chicken w/ the coating sit in the fridge for an hour (that is what Hooters does) then fry and enjoy :yum:

Mmm...Popeyes...:yum:

I found a big difference between fresh-from-the-store and something you've frozen, even if only for a week. The frozen chicken tends to be a little drier and chewier. I always get fresh chicken for frying for the few times I do it.

Someone else mentioned oil temperature. Too cool and the chicken will be greasy. Too hot and the batter will be too crunchy, the meat tougher.

How many chickens will lose their lives so Julia Gude can perfect her fried yardbird recipe? Oh the humanity

I think I've told you this story:

When I was a little kid, my great-grandfather owned a farm in Iowa. When we'd go to visit, my job was to feed the chickens.

Now, anyone who has ever fed chickens knows that they are ill-mannered brutish creatures who have no sense of decorum. So I would show up with my little pan, and the chickens would rush me like a gang of marauding thugs, knocking me over in their feeding frenzy. So I'd throw the pan at them and run like hell.

Anyway, how many chickens will lose their lives in my quest for fried chicken? I hope all of them.

I think I've told you this story:

When I was a little kid, my great-grandfather owned a farm in Iowa. When we'd go to visit, my job was to feed the chickens.

Now, anyone who has ever fed chickens knows that they are ill-mannered brutish creatures who have no sense of decorum. So I would show up with my little pan, and the chickens would rush me like a gang of marauding thugs, knocking me over in their feeding frenzy. So I'd throw the pan at them and run like hell.

Anyway, how many chickens will lose their lives in my quest for friend chicken? I hope all of them.
:roflmao:

I think I've told you this story:

When I was a little kid, my great-grandfather owned a farm in Iowa. When we'd go to visit, my job was to feed the chickens.

Now, anyone who has ever fed chickens knows that they are ill-mannered brutish creatures who have no sense of decorum. So I would show up with my little pan, and the chickens would rush me like a gang of marauding thugs, knocking me over in their feeding frenzy. So I'd throw the pan at them and run like hell.

Anyway, how many chickens will lose their lives in my quest for fried chicken? I hope all of them.

Could you save a few for those of us that know how to cook fried chicken? :killingme

I think I've told you this story:

When I was a little kid, my great-grandfather owned a farm in Iowa. When we'd go to visit, my job was to feed the chickens.

Now, anyone who has ever fed chickens knows that they are ill-mannered brutish creatures who have no sense of decorum. So I would show up with my little pan, and the chickens would rush me like a gang of marauding thugs, knocking me over in their feeding frenzy. So I'd throw the pan at them and run like hell.

Anyway, how many chickens will lose their lives in my quest for fried chicken? I hope all of them.

:lmao: :love: First full laugh of the day!!!!

My mom knew how to cook fried chicken... but she got a little absent minded later in life. :lmao: We found ourselves micro-cooking some of the uh, fleshy parts before it was consumable. :roflmao: I think by the time I came along, they just didn't GAF! :lol:

I just got this in my mailbox...it's not fried but it looks & sounds yummy. :drool:

Unfried Crispy Chicken

4 (6 oz.) bone-in chicken breasts, preferably organic
3/4 cup low fat buttermilk
1 teaspoon hot pepper sauce, such as Tabasco
1/2 cup finely crushed whole grain ranch flavored crackers, such as Kashi (about 18 crackers)
1/4 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray *

Remove and discard skin from chicken breasts and place the chicken in a one gallon plastic food storage bag. Pour buttermilk and hot sauce over chicken. Close bag securely, turning to coat. Refrigerate at least 30 minutes or up to 24 hours.

Heat oven to 400° F. Combine cracker crumbs, pecans, salt and pepper in a shallow plate or pie plate. Remove each chicken breast from bag letting excess buttermilk drip back into bag. Place meaty side of breast into crumbs, pressing down firmly on bones so crumbs adhere well to chicken. Place bone side down on baking sheet. Repeat with remaining three chicken breasts. Coat chicken lightly with olive oil cooking spray. Bake 35 minutes or until chicken is no longer pink in center and crumbs are golden brown. Use a spatula to transfer chicken to serving dishes as tongs may disturb the coating.

Substitutions:

Walnuts may replace the pecans and any flavor of Kashi cracker may replace the ranch flavor, if desired.

Tips:

Soaking the chicken in buttermilk creates a velvety texture for the breast meat. In the South, the chicken is rolled in seasoned flour and deep fried in hydrogenated fat. This healthy version is less messy as it bakes unwatched to free up time to prepare one or two side dishes. Serve the chicken with sherried mustard (two tablespoons Dijon or grainy mustard combined with one tablespoon dry sherry) and cranberry chutney, if you like.

*Pour extra virgin olive oil into a small squirt bottle.

Video - Unfried Crispy Chicken: ChefMD® (http://healthcorner.walgreens.com/display/1705.htm?ec=hn284_unfriedcrispychicken)

I just got this in my mailbox...it's not fried but it looks & sounds yummy. :drool:

Unfried Crispy Chicken

....

Video - Unfried Crispy Chicken: ChefMD® (http://healthcorner.walgreens.com/display/1705.htm?ec=hn284_unfriedcrispychicken)Yummmy. This sounds delicious. I'll make this on Saturday and see how it works out. How could it not be wonderful, though?

I think I've told you this story:

When I was a little kid, my great-grandfather owned a farm in Iowa. When we'd go to visit, my job was to feed the chickens.

Now, anyone who has ever fed chickens knows that they are ill-mannered brutish creatures who have no sense of decorum. So I would show up with my little pan, and the chickens would rush me like a gang of marauding thugs, knocking me over in their feeding frenzy. So I'd throw the pan at them and run like hell.

Anyway, how many chickens will lose their lives in my quest for fried chicken? I hope all of them.

:killingme

It was good, but not the best I've ever had. Tasty, but the meat seemed a little tough and the crust was hard rather than crispy.

Here's what I did so any of you chicken babes can correct me:

Soaked 8 wings overnight in buttermilk.

Drained the wings, then seasoned them with Old Bay, pepper and smoked salt.

Dredged them in seasoned flour (flour was seasoned lightly with the above).

Dunked them in the buttermilk again, then dredged them again.

Let them sit on the rack while the Crisco was heating.

Fried them in hot Crisco, set at 5 on my stove - water flicked in to test danced and popped. 12 minutes, flip, 12 minutes.

Drained on wire rack until cool enough to eat.

They were done, but not overdone. Again, the crust was hard, not crisp. The meat was tasty, as was the crust, but it just wasn't right. Also, the crust fell off the chicken on some of the wings.

Any suggestions? These are the problems I've always had with fried chicken. :mad: Am I maybe not getting the Crisco hot enough?

Sounds like you made "spackle" with the double dipping. Next time drain the chicken and dry slightly, season, dredge in flour and fry.

Ack! :yikes: And :yeahthat: to the max.

Vrai I honestly think the crust was hard due to the buttermilk. I love Jazzy more than life, but when you mention it last night I cringed.

Most all novice chefs think you need a "wet" with chicken but ya don't.

Take the bird and pack with your dry and fry.

Your spices were perfect!

Don't give up.

I'm thinking I should be insulted by your post. :lol: I am *hardly* a novice cook in any way, shape or form, believe me. :diva:

No, you don't have "wet" the chicken before frying but Vrai was asking about the BEST way to fry chicken and I've yet to find anything that comes close to using buttermilk. The only problem was her method was a little off. Well, WAY off. "Spackle" should not come to mind. :lmao:

Soak the bird (or pieces) in buttermilk overnight to tenderize, flavor, and moisten, then drain well. THEN apply your flour/spice mixture and fry it up using a cast iron pan. Perfect every time! :cheers:

Wow, even the guru of all gurus Alton Brown agrees with his 5-star rated method of frying chicken using buttermilk:

Fried Chicken Recipe : Alton Brown : Food Network (http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html)

Some caveats, though. The amount of salt is WAY too much for my tastes - I'd cut it in half or maybe down to a fourth of what he calls for. And when I fry chicken, I always dump a liberal amount of Old Bay into the mix. :yum:

Hey Vrai,
I tried to fry chicken once, in a deep fryer, and it was time consuming and messy. I "oven fry" the chicken, and I found THE BEST breading that replicates deep fried chicken.

The brand is "House of Autry" and I can only find it at Food Lion. I mix the original recipe breader, with the spicy & hot breader.

Here's what I do:

Preheat oven to 425.

Rinse & pat dry chicken parts. Set aside.

Put about 1+ cup milk (depending on how much chicken you got) in a bowl.

In a separate bowl, mix the House of Autry Original Recipe Breader w/ Spicy & Hot Breader, to taste.

Line a couple of cookie sheets with foil. Since I use a sort of deep-ish cookie sheet, I take vegetable oil and spread it around. Don't use too much since it will make your chicken soggy. I usually pour about a tablespoon or so and spread it around with my fingers.

Dip a chicken piece in the milk (be sure to keep one hand for the wet dip, use that to dip it into the dry mix)

Take the chicken piece and dredge it in the dry mix. For extra crispy, I re-dip the chicken part into the milk and re-dip into the dry mix.

Place chicken piece into the cookie sheet bone side down. Repeat. You want to leave some space between chicken in order to flip. *Note: I usually get just a pack of chicken wings and chicken breasts, and each cookie sheet will have just wings and just breasts)

Chicken Wings: Bake about 20 mins. Flip over and cook for about another 10 mins or so until done.

Bone-In Chicken Breasts: Bake about 30-40 mins and then flip & cook for another 20-15mins.

Serve with green beans and you're good to go.

Damn I'm hungry now.

Jazz, I believe you about the buttermilk - Alton Brown says so too. :yay:

Anyway, I have my wings, my buttermilk and my Old Bay ready for the next attempt, which will be this weekend. If that darn Pete can do it, so can I!

Jazz, I believe you about the buttermilk - Alton Brown says so too. :yay:

Anyway, I have my wings, my buttermilk and my Old Bay ready for the next attempt, which will be this weekend. If that darn Pete can do it, so can I!

Fried chicken was sooooooooooo yesterday :yawn:

Fried chicken was sooooooooooo yesterday :yawn:


Stale?

I had to make it tonight and don't want to clog D's or my arteries more than they are.

House Autry and the recipe on the package will do one good. (medium breader)

Oven fried and lower fat than the traditional (still high fat...ugh)

I would like one piece of fattening artery clogging chicken but the places have all gone non-trans.

If I make it here then D would eat the whole chicken in one sitting.

I need to take care of him. :ohwell:

I had to make it tonight and don't want to clog D's or my arteries more than they are.

House Autry and the recipe on the package will do one good. (medium breader)

Oven fried and lower fat than the traditional (still high fat...ugh)

I would like one piece of fattening artery clogging chicken but the places have all gone non-trans.

If I make it here then D would eat the whole chicken in one sitting.

I need to take care of him. :ohwell:

Power of suggestion. I'm thinking about making some artery clogging fried chicken this weekend. :lol: With hot potato salad and something nutritional to go along with it....

Power of suggestion. I'm thinking about making some artery clogging fried chicken this weekend. :lol: With hot potato salad and something nutritional to go along with it....

I'll bring the Apple Betty and high fat ice cream. :lol:

I'll bring the Apple Betty and high fat ice cream. :lol:

:clap: See, that's nutritional in my book. :huggy:

Jazz, I believe you about the buttermilk - Alton Brown says so too. :yay:
Told you so. :neener: :lol:

Anyway, I have my wings, my buttermilk and my Old Bay ready for the next attempt, which will be this weekend. If that darn Pete can do it, so can I!
Do we get to sample said creations? :yum:

Do we get to sample said creations? :yum:

That is a distinct probability!

:clap: See, that's nutritional in my book. :huggy:

The boys had that for dinner Saturday night. I thought so as well. :buddies:

:love:

That is a distinct probability!

Saturday. :yay:

Saturday. :yay:

I ate all your scrapple. :yum:

I ate all your scrapple. :yum:

:frown: I haven't had scrapple in a LONG time. We need to reschedule. :smoochy:

season the wings, and prepare seasoned flour

have a source of 350 degree grease, enough so the wings can float.

dredge the wings in the flour and fry...

jmo- chicken & buttermilk are awesome with larger cuts, with wings not so much