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I Believe I Can Fry (NY Times on fried chicken)
Posted on 5/15/13 at 3:41 pm
Posted on 5/15/13 at 3:41 pm
LINK
quote:
When did frying chicken become so intimidating? There are cooks out there who have spherified martini olives and piped buttercreams without ever biting into a piece of homemade fried chicken.
There are even more cooks who have attempted fried chicken once, only to renounce it immediately.
“It was too far outside my comfort zone,” said one friend, an accomplished cook who has stuffed many a zucchini.
quote:
These are the people who believe a golden-brown crust and juicy meat can never be achieved at the same time. Who think frying chicken requires special equipment and hazmat suits. Who think fried chicken is in a special circle of dietary hell.
Who are wrong.
quote:
There is no magic to fried chicken. Most people don’t cook it for the same reason they don’t make their own burritos. They have grown up in a world with free-flowing fried chicken at every turn. KFC has overtaken Burger King to become the world’s second-biggest fast-food chain. KFC has also promulgated the absurd notion that secret herbs and spices are necessary for good fried chicken.
No.
5
Posted on 5/15/13 at 3:49 pm to Kafka
I will never try it.
Posted on 5/15/13 at 3:52 pm to AlxTgr
It's not hard, I just hate cleaning up and dealing with all the damn oil.
Posted on 5/15/13 at 3:55 pm to Kafka
F'ing Yankees and chicken don't mix well.
Posted on 5/15/13 at 5:50 pm to CITWTT
quote:
F'ing Yankees and chicken don't mix well.
Second that! And eatin it with a knife and fork.
Posted on 5/15/13 at 6:06 pm to Themole
Y'all act like the South invented fried chicken 
Posted on 5/15/13 at 6:13 pm to KosmoCramer
We just believe that frying chicken should not be a culinary challenge.
Posted on 5/15/13 at 6:22 pm to CITWTT
There are millions of people that have never fried a chicken that live in the south as well.
I don't get what the point is.
I don't get what the point is.
Posted on 5/15/13 at 6:44 pm to KosmoCramer
I have no desire to do it because it sounds like a big mess and I don't like frying anything at home
And Popeye's is good enough for me
And Popeye's is good enough for me
Posted on 5/15/13 at 6:57 pm to KosmoCramer
I fry chicken on occasion, but it is a mess and because I don't fry often it's the what to do with the oil thing because next time I fry might be six months to a year.
That being said, there is an art to nailing it I think. I have yet to really do it to where I think "man, that's it." Like anything, it's surely repitition, but I'm just not real big on frying at the house, so it's just not something I desire to really perfect or whatever. .
That being said, there is an art to nailing it I think. I have yet to really do it to where I think "man, that's it." Like anything, it's surely repitition, but I'm just not real big on frying at the house, so it's just not something I desire to really perfect or whatever. .
Posted on 5/15/13 at 7:30 pm to Mike da Tigah
quote:
there is an art to nailing it I think.
I agree with deep frying. It is a pain in the butt and time consuming. I can drive to Linda's in Watson and have good quality anytime I want.
However, nothing better than grandma's fried chicken with mashed potatoes. Good lord I miss some good "pan" fried chicken. I can see her in kitchen with apron on. Cooking in a cast iron frying pan flipping the yard bird so it cooks even.
This post was edited on 5/15/13 at 7:33 pm
Posted on 5/15/13 at 7:34 pm to Kafka
quote:
Fried chicken on a biscuit with hot sauce and honey butter — as served at Pies N Thighs in Williamsburg, Brooklyn, is the perfect meal, especially for someone embarking on a juice cleanse the next day.
I've had their fried chicken. It's fricking bomb.
Posted on 5/15/13 at 7:42 pm to Kafka
Brining chicken with tons of lemon, thyme and bay leaf is the way to do it. Double dipping in your batter mix with buttermilk inbetween the dips makes a great batter.
A small chicken is also key. Too big of a chicken you can't get the inside cooked without the batter burning.
A small chicken is also key. Too big of a chicken you can't get the inside cooked without the batter burning.
This post was edited on 5/15/13 at 7:44 pm
Posted on 5/15/13 at 7:59 pm to Al Dante
Get the frying chicken not the roaster.
Posted on 5/15/13 at 8:12 pm to KosmoCramer
Okay, my interest is piqued. I worked at a grocery store as a kid frying chickens in a big pressure cooker. Nothing o it. Flour them, drop the basket, close the lid, and set the timer. No thought put into it at all.
I know the cook time is obviously increased, but is there an upside to it other than cooking it faster?
I know the cook time is obviously increased, but is there an upside to it other than cooking it faster?
Posted on 5/15/13 at 8:12 pm to KosmoCramer
quote:
Get the frying chicken not the roaster.
At every grocery store I've been to, both the fryer and the roaster are too big to fry. Whole Foods is the exception.
If your local grocery store sells roasted chicken, those chickens are much smaller than the ones they sell raw. They're the perfect size. I go to the deli where they cook them and ask for one that hasn't been cooked yet. They look at me like I'm nuts but they really are usually 1/2 to 3/4 the size of the fryers you buy raw.
This post was edited on 5/15/13 at 8:22 pm
Posted on 5/15/13 at 8:16 pm to Mike da Tigah
quote:
I know the cook time is obviously increased, but is there an upside to it other than cooking it faster?
The problem frying a big chicken at home without the benefit of a pressure cooker is that the batter burns before the chicken is cooked. That's why you want a small chicken.
Posted on 5/16/13 at 3:53 am to Rohan2Reed
I've never had Pies N Thighs but the BEST fried chicken I ever had was at Momofuko in NYC, hands down. Better than my grandmothers or any place in New Orleans
Posted on 5/16/13 at 4:30 am to hobotiger
How did this turn into a "lol northerners can't fry chicken durr" thread? When has New Orleans ever claimed to be the center of the chicken frying world? The frick.
Posted on 5/16/13 at 6:03 am to kfizzle85
I was just saying where the best fried chicken I ever had was, I am from New Orleans and have had way more than my share of fried chicken.
I have tried doing it myself a few times but it does require practice to perfect it
I have tried doing it myself a few times but it does require practice to perfect it
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