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Started By
Message
my first fried chicken gumbo = success!
Posted on 10/19/15 at 12:17 pm
Posted on 10/19/15 at 12:17 pm
followed link and gris gris' advice for the most part.
i bought 5-6lbs of boneless/skinless thighs and didnt bother cutting them, just dredged them in some flour, shook off the excess and dropped them 3-4 at a time in 2 1/2 cups oil in my cast iron and cooked about 2-3 minutes per side then made a roux from the frying oil (2 cups flour)
once the roux was added to the stockpot i used scissors and cut the chicken into pieces and later added the sausage.
no oysters this time as i wanted to concentrate on the nuanced fried chicken roux flavor and it was spectacular.
i bought 5-6lbs of boneless/skinless thighs and didnt bother cutting them, just dredged them in some flour, shook off the excess and dropped them 3-4 at a time in 2 1/2 cups oil in my cast iron and cooked about 2-3 minutes per side then made a roux from the frying oil (2 cups flour)
once the roux was added to the stockpot i used scissors and cut the chicken into pieces and later added the sausage.
no oysters this time as i wanted to concentrate on the nuanced fried chicken roux flavor and it was spectacular.
This post was edited on 10/19/15 at 12:18 pm
5
Posted on 10/19/15 at 12:29 pm to Lee Chatelain
i know. i suck.
i knew that would be the first response.
Posted on 10/19/15 at 12:30 pm to CAD703X
Did u pull the skin off before adding the chicken to the stock? How did it taste compared to making it without frying?
Posted on 10/19/15 at 12:34 pm to CAD703X
So glad it worked out for you, CAD! It's a great flavor for gumbo.
I make large amounts, so many times, I fry the chicken the night before, remove the bones and make a stock with those. I don't necessarily fry the chicken all the way through. It's going to cook more when I simmer it after it's cut up. I've never used scissors. I pull it apart and chop it. Doesn't take long to do that.
I make large amounts, so many times, I fry the chicken the night before, remove the bones and make a stock with those. I don't necessarily fry the chicken all the way through. It's going to cook more when I simmer it after it's cut up. I've never used scissors. I pull it apart and chop it. Doesn't take long to do that.
Posted on 10/19/15 at 12:35 pm to KyrieElaison
quote:
Did u pull the skin off before adding the chicken to the stock? How did it taste compared to making it without frying?
There's no skin on the chicken when you fry it. He used skinless thighs. I use skinless bone in thighs and breasts.
Posted on 10/19/15 at 12:53 pm to Gris Gris
Wouldn't fried chicken batter get all mushy and...
Ooohhh.
quote:
There's no skin on the chicken when you fry it. He used skinless thighs. I use skinless bone in thighs and breasts.
Ooohhh.
Posted on 10/19/15 at 1:00 pm to BayouBlitz
quote:
Wouldn't fried chicken batter get all mushy
You aren't making traditional fried chicken. You are frying the chicken like you would for smothered chicken.
Why are y'all removing the skin? Do you remove the skin from smothered chicken? I think it adds a lot of flavor to the dish and I only remove it before serving same way I do smothered chicken.
Posted on 10/19/15 at 1:05 pm to 8thyearsenior
I don't want skin my gumbo. It doesn't need skin. There's no batter, either. Seasoned flour only which dissolves even after fried into the gumbo adding some great flavor, along with the frying oil. It's also no "pan fried". It's fried in several inches of oil. Sometimes I deep fry it in a Fry Daddy and transfer that oil to a cast iron skillet for the roux.
Posted on 10/19/15 at 1:11 pm to Gris Gris
quote:
I don't want skin my gumbo. It doesn't need skin. There's no batter, either. Seasoned flour only which dissolves even after fried into the gumbo adding some great flavor, along with the frying oil.
this!
Posted on 10/19/15 at 1:13 pm to Gris Gris
I made chicken fried steak the other day and used the frying oil in the roux for the gravy and it was awesome. I can see this being a great way to impart some flavor throughout the process. I'll have to try this.
Posted on 10/19/15 at 1:47 pm to ProjectP2294
Exactly the premise.
Posted on 10/19/15 at 1:50 pm to Gris Gris
quote:
Sometimes I deep fry it in a Fry Daddy and transfer that oil to a cast iron skillet for the roux
this is my plan when i get a chance to try this.
Posted on 10/19/15 at 2:29 pm to CAD703X
You suck at pictures.
Posted on 10/19/15 at 3:01 pm to Gris Gris
quote:
Exactly the premise.
I usually brown my chicken and andouille and leave whatever drippings in the pot as part of the fat base for the roux
This last time I used just the andouille and used some rendered duck fat for the rest of the fat in the roux
Posted on 10/19/15 at 3:09 pm to Powerman
I think that adds some flavor, though I don't like browning the sausage. I think it can get dry once you put it in the gumbo for a simmer. I prefer to handle the sausage by simmering to get that flavor right into the pot rather than in the roux. I browned it a few weeks ago when I conducted my fast food chicken gumbo experiment and wasn't as pleased with the results.
There's a difference in browning the chicken and actually frying it as you would if you were frying chicken for a meal. The result is a deeper and more of a "fried chicken" flavor. You get the flavor in the oil and the flavor of the fried flour in the gumbo itself during the last simmer after adding the chicken. If you had it, you'd know the difference. I prefer the fried chicken method, though I also make and like browned chicken gumbo, smoked chicken gumbo etc... It's not the exclusive way to do it. It's a different way which has a distinct flavor.
There's a difference in browning the chicken and actually frying it as you would if you were frying chicken for a meal. The result is a deeper and more of a "fried chicken" flavor. You get the flavor in the oil and the flavor of the fried flour in the gumbo itself during the last simmer after adding the chicken. If you had it, you'd know the difference. I prefer the fried chicken method, though I also make and like browned chicken gumbo, smoked chicken gumbo etc... It's not the exclusive way to do it. It's a different way which has a distinct flavor.
Posted on 10/19/15 at 3:27 pm to Gris Gris
quote:
. I prefer to handle the sausage
Posted on 10/19/15 at 3:59 pm to Count Chocula
quote:Says the poster with this as his avatar
You suck at pictures.
Posted on 10/19/15 at 4:48 pm to AlxTgr
get 'im alx!
no good dirty rotten count chocolate
Posted on 10/19/15 at 5:35 pm to CAD703X
quote:don't get me wrong, i make a killer gumbo, but i don't recall advising you. glad it came out well though.
followed link and gris gris' advice for the most part.
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