Fried chicken: first attempt

[vraiblonde]

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. Am I maybe not getting the Crisco hot enough?

[BS Gal (Premo)]

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

[Pete (Premo)]

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

[Roberta]

Originally Posted by vraiblonde

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. 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.

[cattitude (Premo)]

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.

[vraiblonde]

Originally Posted by cattitude

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.

[Baja28]

Originally Posted by vraiblonde

So maybe covering it is the key?

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

Deep fryer.

[vraiblonde]

Originally Posted by Baja28

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?

[cattitude (Premo)]

Originally Posted by vraiblonde

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.