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re: Has anyone here tried the fried chicken gumbo?
Posted on 10/6/15 at 4:24 pm to Powerman
Posted on 10/6/15 at 4:24 pm to Powerman
If I'm cooking a huge pot for a crowd, I take the extra time to fry the chicken first. No skin, heavy seasoned, double-flour dipped and fried -- to me it makes a huge difference.
If I'm just cooking for the family for dinner, I don't worry about frying the chicken... just brown it a bit in the gumbo pot before I make the roux.
If I'm just cooking for the family for dinner, I don't worry about frying the chicken... just brown it a bit in the gumbo pot before I make the roux.
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Posted on 10/6/15 at 4:26 pm to Powerman
I've made it more times than I can count. It's how I make my chicken gumbo most of the time unless I decide to use smoked chicken, but as Otis says, you remove the skin before flouring and frying. Then, you use the frying oil to make the roux. Those are the keys to the flavor. It's fantastic and it's easy. Saying you don't have time for it is pretty much saying you don't want to go to the trouble. Flouring some skinless chicken and putting it in oil for a bit doesn't take that much time unless you're making a very large amount, which is what I do. I just fry it all the day before. Cut it up while the oven roux is going.
You could buy fried skinless tenders and simmer it in your gumbo, but the flavor won't be the same since you didn't make the roux with the frying oil. You need fried chicken without a heavy batter, though. Otherwise, the coating won't dissolve well to flavor the gumbo and any uncooked thick batter will be awful floating around in your gumbo.
You could buy fried skinless tenders and simmer it in your gumbo, but the flavor won't be the same since you didn't make the roux with the frying oil. You need fried chicken without a heavy batter, though. Otherwise, the coating won't dissolve well to flavor the gumbo and any uncooked thick batter will be awful floating around in your gumbo.
Posted on 10/6/15 at 5:33 pm to Gris Gris
quote:
Saying you don't have time for it is pretty much saying you don't want to go to the trouble.
I'm working 12 hour days right now with about an hour commute one way
On my days off, I spend a lot of time in the kitchen. While I'm working, I don't desire to put in as much effort. I have to have time to squeeze in some beers and spend time with the girlfriend every now and then.
Posted on 10/6/15 at 6:18 pm to Powerman
My neighbor showed me this 20 years ago and I've done it ever since. Buy day old Albertsons, Wal-Mart or get an 8 piece Popeyes and strip it along with the skin and crumblies into the gumbo. The skin has the flavor and the whole reason to do it is to avoid having to cook a chicken. Just eat around the skin. No different than eating around the chicken bones.
Try it my way Powerman. I've been preaching this method for years. Well really I don't care, I just like it this way.
Try it my way Powerman. I've been preaching this method for years. Well really I don't care, I just like it this way.
Posted on 10/6/15 at 6:33 pm to Powerman
quote:
While I'm working, I don't desire to put in as much effort
Exactly and I wasn't directing that to you, personally. I meant it in general. It's the best gumbo, though.
Posted on 10/6/15 at 6:39 pm to Martini
You can sort of get the flavor by using the skinless chicken tenders. You could put the fried skin into your stock and let it simmer until the fried bits come off and the stock picks up the flavor. Then, strain the stock. You'll pick up some flavor from that. Not sure I'd use Popeye's because it seems to have a lot of uncooked batter parts these days. You can also use the bones from the fried chicken in the stock during the simmer. I do that when I fry it myself.
Maybe you could convince a fried chicken joint to give you a few cups of their frying grease. Doubt that they would, but if you're a regular somewhere, you might convince them.
Maybe you could convince a fried chicken joint to give you a few cups of their frying grease. Doubt that they would, but if you're a regular somewhere, you might convince them.
Posted on 10/6/15 at 7:27 pm to Gris Gris
Popeyes fried chicken for chicken salad is awesome for a change of pace btw.
Posted on 10/6/15 at 8:39 pm to Powerman
Yes, I use fried chicken from time to time and it works fine. Fry it and stew it off the bone in chicken broth, then add that. You will need to get rid of the skin after the crust cooks away. Use your normal spices in the chicken broth. My choice would be thyme, garlic and bay leaf.
Here is my fried chicken gumbo
Here is my fried chicken gumbo
This post was edited on 10/6/15 at 8:43 pm
Posted on 10/6/15 at 9:36 pm to Gris Gris
I keep telling myself I'll make it someday, but I just hate frying stuff. I always end up with such a mess.
Maybe I'll resolve to do it this year.
Maybe I'll resolve to do it this year.
Posted on 10/6/15 at 9:39 pm to RabidTiger
It's not as messy if you use a deep fat fryer for it. You can transfer that oil to the cast iron skillet for the roux. I admit I make a bit of a mess in the cast iron fryer when I use it, but I get over it. 
Posted on 10/6/15 at 9:59 pm to Mo Jeaux
When I first began researching how to make a homemade gumbo I came across a video and this lady lightly breaded all her chicken and fried it before adding to the gumbo. It was lightly breaded and the breading falls off and dissolves into the gumbo, acting as another thickening agent. I don't think it would be much of a difference maker for me since I keep my gumbo quite thick as it is.
Posted on 10/6/15 at 11:56 pm to Powerman
My mom makes jambalaya with spicy chicken from Popeyes once a day on the day after Mardi Gras. It is delicious.
Posted on 10/7/15 at 12:08 am to BigB0882
Frying it isn't about the thickness. It's about the flavor from the fried flour on the chicken and the frying oil used in the roux. It creates a different layer of flavor. I fry, but my gumbo isn't thick.
Posted on 10/12/15 at 7:46 pm to Gris Gris
I conducted an experiment this past weekend with fast food fried chicken. I got various fried chicken pieces plus fried tenders. I took the fried skin and the bones from the chicken and made a stock with that which I drained when done.
Made an oven roux about 6 cups. Cooked that on nearly 400. Went much faster than 350, though it was a smaller roux than I'm used to making. Was done in a little over an hour, while I chopped chicken and the veggies.
The gumbo was good, but not nearly as good as my own fried chicken Paul Prudhomme based gumbo. For one thing, the chicken tenders were pretty light colored, but the real difference was the depth of flavor you get from using the fried chicken oil. That's a game changer. Also, I found the that fried flour didn't dissolve like it does when I fry my own in seasoned flour only.
Just wasn't the same, but if you can make good gumbo, you can make a good version that way. I wouldn't recommend a thick batter fried chicken, though.
Made an oven roux about 6 cups. Cooked that on nearly 400. Went much faster than 350, though it was a smaller roux than I'm used to making. Was done in a little over an hour, while I chopped chicken and the veggies.
The gumbo was good, but not nearly as good as my own fried chicken Paul Prudhomme based gumbo. For one thing, the chicken tenders were pretty light colored, but the real difference was the depth of flavor you get from using the fried chicken oil. That's a game changer. Also, I found the that fried flour didn't dissolve like it does when I fry my own in seasoned flour only.
Just wasn't the same, but if you can make good gumbo, you can make a good version that way. I wouldn't recommend a thick batter fried chicken, though.
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