Fried chicken: first attempt

vraiblonde

Board Mommy
PREMO Member
Patron
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?
 

BS Gal

Voted Nicest in 08
Mine does the same thing. I have yet to perfect it and have no clue what I am doing wrong.
 

Roberta

OLD WISE ONE
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.
 
K

Kain99

Guest
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

My Sweetest Boy
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

Board Mommy
PREMO Member
Patron
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.
 

cattitude

My Sweetest Boy
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.
 

vraiblonde

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

twinoaks207

Having Fun!
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!
 

vraiblonde

Board Mommy
PREMO Member
Patron
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!
 
K

Kain99

Guest
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:
 

refugee44

New Member
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.
 

Christy

b*tch rocket
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.
 
K

Kain99

Guest
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:
 
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