Fried chicken: first attempt

[Cowgirl]

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

Remember, good is relative.

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:

 

[Roberta]

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

 

[Christy]

You don't rinse it off first???

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.

 

[RoseRed]

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.

Like raw shrimp?

 

[Roberta]

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.

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

 

[kom526]

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

The ONLY way my Nana would fry chicken.

 

[Sharon]

Deep fryer.

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.

 

[mAlice]

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

 

[migtig]

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.

 

[my-thyme]

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!!!

 

[SoMDGirl42]

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.

 

[Pete]

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

 

[lovinmaryland]

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

 

[K_Jo]

Mmm...Popeyes...

 

[GWguy]

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.

 

[vraiblonde]

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.

 

[K_Jo]

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.

 

[SoMDGirl42]

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?

 

[virgovictoria]

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.

First full laugh of the day!!!!

 

[virgovictoria]

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