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Tory McPhail on the Today Show-Crab boil Fried Chicken
Posted on 2/18/15 at 9:55 am
Posted on 2/18/15 at 9:55 am
It was on yesterday, but most folks probably didn't see it. The link has the video and recipe for the chicken and a few other things. I wish he'd made the shrimp boil beignets he posted a week or so ago. I'd love to have the recipe.
LINK
LINK
5
Posted on 2/18/15 at 10:29 am to Gris Gris
Interesting how he coats the chicken and puts it back in the fridge for 2 hours then coats it again before frying.
sounds good. Although i may need to dial back the amount of crab boil used for my family.
At Kathie Lee "laminate it"
sounds good. Although i may need to dial back the amount of crab boil used for my family.
At Kathie Lee "laminate it" 
Posted on 2/18/15 at 10:30 am to Gris Gris
Clearly he recovered from Saturday night. 
Posted on 2/18/15 at 10:31 am to LSUTygerFan
quote:
Interesting how he coats the chicken and puts it back in the fridge for 2 hours then coats it again before frying.
I thought the same thing. The recipe indicates this draws out more water, but he doesn't dry it. He puts it straight back into the flour. Makes me wonder if it could get gluey.
I like the crab boil idea. Chicken meat has no flavor to me. Needs help.
Posted on 2/18/15 at 10:39 am to Gris Gris
quote:
but he doesn't dry it. He puts it straight back into the flour.
yeah, on the video he didn't do the 2 hour thing. But, the recipe says 2 hours. wonder how much that matters?
Posted on 2/18/15 at 11:02 am to LSUTygerFan
quote:
yeah, on the video he didn't do the 2 hour thing. But, the recipe says 2 hours. wonder how much that matters?
He's already fried the chicken per the recipe for the show, so he couldn't do the two hour thing on the show, but I would have liked to have seen how much water comes out and what the flour looked like after 2 hours in the fridge. He believes it makes it crispier. I just don't understand the 2 hour release of water and where that water goes. It would seem to me that the flour would soak it up.
Posted on 2/18/15 at 11:04 am to Gris Gris
sounds like a good home experiment. I may try it with 1-2 pieces to see what happens.
Posted on 2/18/15 at 11:06 am to LSUTygerFan
Report back.
I'll experiment the next time I fry chicken as well. I don't do it very often, but now, I'm anxious to give some of these methods a try.
I'll experiment the next time I fry chicken as well. I don't do it very often, but now, I'm anxious to give some of these methods a try.
Posted on 2/18/15 at 11:18 am to LSUTygerFan
quote:Im sure he skips plenty steps for television purposes
yeah, on the video he didn't do the 2 hour thing. But, the recipe says 2 hours. wonder how much that matters?
Posted on 2/18/15 at 11:27 am to J Murdah
quote:
Im sure he skips plenty steps for television purposes
well, yeah..i know he can't wait 2 hours on tv. but i didn't hear him mention the 2 hr thing.
Posted on 2/18/15 at 11:42 am to Gris Gris
I put a cap of crab boil in my fish fry. Money
Posted on 2/18/15 at 11:47 am to PapaPogey
Sometimes when I roast new potatoes, I put a little crab boil in water and cook them a bit in a big bowl in the microwave. I have them cut in chunks or I just punch a few holes in the whole potatoes and cut them after the simmer. Makes very tasty roasted potatoes. They're also creamier in the middle when parboiled a bit. I like to roast potatoes left over from a boil, as well.
Posted on 2/18/15 at 12:01 pm to Gris Gris
I think that's the idea. He said it helps the flour to stick.
Posted on 2/18/15 at 1:04 pm to Winkface
Well it will certainly stick!
Posted on 2/18/15 at 2:11 pm to Gris Gris
I love how Hoda asks him about people coming for Mardi Gras... as if she didn't live there for years.
Posted on 2/18/15 at 2:33 pm to Gris Gris
I saw it! Good stuff
Posted on 2/19/15 at 8:51 pm to Gris Gris
I made this tonight. Well I bought a chicken yesterday and got it marinating then did the frying tonight. I did everything exactly how he said except I only used 1 cup of flour for the second coating, I had plenty left so not sure why it calls for two cups. It turned out really really good. It won't replace my normal method but I am glad I tried it and will probably do it again sometime. It doesn't produce a thick crunchy coating but it has good flavor and crispy skin.
Posted on 2/19/15 at 9:09 pm to 8thyearsenior
Could you really taste the boiling seasoning?
ETA: should I sprinkle some more seasoning on top after it's done frying?
ETA: should I sprinkle some more seasoning on top after it's done frying?
This post was edited on 2/19/15 at 9:10 pm
Posted on 2/19/15 at 9:16 pm to Epic Cajun
quote:
Could you really taste the boiling seasoning?
and what crab boil seasoning should one use, who is not in Lousiana (before somebody mentions something only available there)?
Posted on 2/19/15 at 9:16 pm to Epic Cajun
You could taste some of it, not much. I didn't add hot sauce to the chicken because I thought that would have killed the seasoning. Also while frying the first batch I thought about washing the raw pieces in buttermilk to get a thicker batter but I figured that would have killed the seasoning also.
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