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Started By
Message
Looking for fried chicken advice
Posted on 8/22/15 at 9:59 am
Posted on 8/22/15 at 9:59 am
Background info:
I plan on frying split chicken breasts and wings (I'm the only one who eats dark meat around here, so I sacrifice), in about 1" of peanut oil at 350 degrees in cast iron pot, until golden brown. Soaking chicken in buttermilk then dredging in flour prior to frying.
Questions: should I season the buttermilk then dredge in seasoned flour? Or should I leave the buttermilk alone and just season the flour? Also is double dredging the chicken worth it, it seems like it would be too much?
Also, I am open to any recommendations.
I plan on frying split chicken breasts and wings (I'm the only one who eats dark meat around here, so I sacrifice), in about 1" of peanut oil at 350 degrees in cast iron pot, until golden brown. Soaking chicken in buttermilk then dredging in flour prior to frying.
Questions: should I season the buttermilk then dredge in seasoned flour? Or should I leave the buttermilk alone and just season the flour? Also is double dredging the chicken worth it, it seems like it would be too much?
Also, I am open to any recommendations.
9
Posted on 8/22/15 at 10:15 am to Emteein
I can't provide advice but I'm willing to taste test
Posted on 8/22/15 at 10:16 am to Emteein
Brine them bitches
Posted on 8/22/15 at 10:29 am to Emteein
Toss the peanut oil in favor or lard or beef tallow
Posted on 8/22/15 at 11:33 am to Emteein
i would season the flour
Posted on 8/22/15 at 11:59 am to Emteein
Soak in buttermilk for 4-8 hours.
Posted on 8/22/15 at 12:33 pm to Emteein
Dry brine the chicken - salt it heavily for an hour or so ahead of time.
Add some hot sauce to that buttermilk.
Season the flour.
Add some hot sauce to that buttermilk.
Season the flour.
Posted on 8/22/15 at 2:32 pm to Emteein
I prefer to fry mine in lard or crisco but peanut oil will work fine. Don't crowd the pan and give it 30 seconds or so after adding each piece to come back to temp. Turn as much as necessary to keep from burning and take your time. Cut each breast into two pieces and they will cook faster.
I prefer to not season the flour because certain seasonings will burn. I like to add hot sauce to the buttermilk. Don't get all dick hard about having the temp at 350, if you are burning the outside and the inside isnt cooked then turn it down. Double dredging sucks in my opinion.
I prefer to not season the flour because certain seasonings will burn. I like to add hot sauce to the buttermilk. Don't get all dick hard about having the temp at 350, if you are burning the outside and the inside isnt cooked then turn it down. Double dredging sucks in my opinion.
Posted on 8/22/15 at 3:14 pm to Emteein
Definitely brine and fry no higher than 320. Take your time.
Posted on 8/23/15 at 8:14 am to Bear Is Dead
yes
lower temp and longer frying time
I go buttermilk soak, let them dry, then once thru seasoned flour
No double dip
lower temp and longer frying time
I go buttermilk soak, let them dry, then once thru seasoned flour
No double dip
Posted on 8/23/15 at 8:27 am to cgrand
350+ buttermilk soak = damn near black chicken. Lower temp to 320-325.
Posted on 8/23/15 at 9:59 am to Emteein
I soak in seasoned buttermilk, double dip in seasoned flour. Fry on medium heat (I don't have a thermometer) for about 8 minutes per side.
Posted on 8/23/15 at 8:24 pm to OTIS2
Didn't see your post until I'd already fried, you are 100% correct. It was nearly black.
I soaked chicken in seasoned buttermilk for about 5 hours, then dredged in seasoned flour. I think my chicken breasts were way too big, I think that also contributed to the extra dark crust. Because, it took forever to get the internal temp to 165. Set chicken on drying rack after pulling from the oil.
Meat was very moist and very good, the crust bordered on burnt, but the less dark pieces were good.
I served the chicken with mashed sweet potatoes.
I soaked chicken in seasoned buttermilk for about 5 hours, then dredged in seasoned flour. I think my chicken breasts were way too big, I think that also contributed to the extra dark crust. Because, it took forever to get the internal temp to 165. Set chicken on drying rack after pulling from the oil.
Meat was very moist and very good, the crust bordered on burnt, but the less dark pieces were good.
I served the chicken with mashed sweet potatoes.
Posted on 8/23/15 at 9:11 pm to Emteein
After I brine or soak in buttermilk, I put in the icebox on a sheet pan uncovered for a few hours to dry the skin out. Then season however and fry at 325. When I turn them the first time I put a glass lid I have for my cast iron skillet on for a few minutes. This speeds up the cooking. Then take off for last few minutes to crisp up.
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