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What's the secret to delicious, crispy fried chicken?
Posted on 2/17/15 at 12:37 pm
Posted on 2/17/15 at 12:37 pm
What ingredients, techniques, etc do yall use to make fried chicken that is fully covered and has a nice crisp? I've had what I assume to be the usual issues in the past. Either the flour falls off while cooking, leaving "bald" spots, or the breading doesn't stick to the chicken and acts more like a shell, or just plain old too soggy.
Help me, please.
Help me, please.
13
Posted on 2/17/15 at 12:48 pm to GRTiger
If my grandmother had Internet, she could tell you. I, unfortunately, cannot.
Posted on 2/17/15 at 12:50 pm to GRTiger
Popeyes
Posted on 2/17/15 at 12:53 pm to Count Chocula
That's what I'm craving, but I'm off work and felt like giving it a shot while drinking some beers and hanging out with my son.
It's not fair that only restaurants and grannies know the secret. Pat, call Grammy up and let's let this cat out of the bag.
It's not fair that only restaurants and grannies know the secret. Pat, call Grammy up and let's let this cat out of the bag.
Posted on 2/17/15 at 12:54 pm to GRTiger
I haven't done fried chicken in a while, but I seem to remember double breading the chicken (flour, egg wash, flour again). Seasoned flour of course.
I've read an article on a famous chicken fryer who teaches at Ole Miss who brines his chicken in sweet tea.
I've read an article on a famous chicken fryer who teaches at Ole Miss who brines his chicken in sweet tea.
Posted on 2/17/15 at 12:56 pm to BayouBlitz
quote:This... ever watch them cook chicken at Church's? This is how they do it.
but I seem to remember double breading the chicken (flour, egg wash, flour again). Seasoned flour of course.
Posted on 2/17/15 at 12:57 pm to BayouBlitz
I've read a few things that say brining helps. Ain't nobody got time for that.
Also letting the chicken sit so that the flour develops a paste like consistency was another technique I saw multiple times.
Also letting the chicken sit so that the flour develops a paste like consistency was another technique I saw multiple times.
Posted on 2/17/15 at 1:00 pm to GRTiger
Soak in buttermilk and hot sauce for at least 2 hous. 6 or over-night is better. Coat in seasoned flour, dip in egg/buttermilk then flour again. Fry at 350-360. Do not over crowd pot
Posted on 2/17/15 at 1:04 pm to GRTiger
Make it hot chicken. Once you have hot chicken, you'll never go back to regular fried chicken.
This post was edited on 2/17/15 at 1:05 pm
Posted on 2/17/15 at 1:04 pm to thickandthin
Anything to the letting sit to turn to paste deal? One website said this was crucial.
Posted on 2/17/15 at 1:06 pm to GRTiger
Never had to
Posted on 2/17/15 at 1:09 pm to GRTiger
I gave up frying chicken at home 10 years ago because it makes a mess in the kitchen and Walmart's deli has the best fried chicken in Bossier.
I do fry catfish at home. The key is peanut oil deep fry at a very high temp for a very short time. Less oil is absorbed by the fish and it's very crispy.
I use egg/mustard wash and flour/cornmeal breading.
I do fry catfish at home. The key is peanut oil deep fry at a very high temp for a very short time. Less oil is absorbed by the fish and it's very crispy.
I use egg/mustard wash and flour/cornmeal breading.
Posted on 2/17/15 at 1:09 pm to thickandthin
I've never fried chicken, but I have heard that super hot oil is important.
Posted on 2/17/15 at 1:18 pm to Tigertown in ATL
Yes hot oil helps. Many of the serious places will fry at two different temperatures.
Posted on 2/17/15 at 1:20 pm to GRTiger
You want to make sure your chicken is cold and that your batter is cold.. Below 40*. Id just go batter to flour to oil. The cold chicken into the hot oil will help form a thermal barrier, giving you a crispier crust
Fry in shortening at 340-350 for about 12 minutes. Stick a thermometer in the breast and look for 160* internal
Fry in shortening at 340-350 for about 12 minutes. Stick a thermometer in the breast and look for 160* internal
Posted on 2/17/15 at 1:32 pm to GRTiger
quote:
Anything to the letting sit to turn to paste deal? One website said this was crucial.
Use self rising flour. Flour the chicken pressing the chicken firmly into the seasoned flour. Put the chicken in a pan and into the fridge for an hour or so. Pull out the chicken and egg wash, flour, fry. 350 in shortening.
Posted on 2/17/15 at 1:37 pm to GynoSandberg
quote:
Fry in shortening
THIS.
My grandmother used olive oil for everything.....EXCEPT fried chicken.
Posted on 2/17/15 at 2:00 pm to Dandy Lion
If you fry chicken at 350, the crust will burn before it is fully cooked. Fry at 275 until it's barely done, remove the chicken, crank the heat up to 375 and finish frying it until it's nice and golden. The skin is perfect and the crust isn't burnt.
It's too much of a PITA so I usually just go to Popeyes.
It's too much of a PITA so I usually just go to Popeyes.
Posted on 2/17/15 at 2:03 pm to GRTiger
quote:
I've read a few things that say brining helps. Ain't nobody got time for that.
Whaaaaa? Definitely brine. It isn't much work. I brine before I do boned chicken in any form.. whether it is regular fried, buffalo wings, grilled outside, baked, etc.
quote:
I gave up frying chicken at home 10 years ago because it makes a mess in the kitchen
Same. Frying anything can be a pain, but chicken is definitely the messiest.
This post was edited on 2/17/15 at 2:05 pm
Posted on 2/17/15 at 2:07 pm to Dandy Lion
Crisco is why our grandmas' chicken always blows ours away. And lard is even better. As for letting the batter rest, I've certainly learned its the only way I can get batter to stick to my chicken fried steaks is to let them sit in the fridge for 30-40 minutes before dropping in the grease. That said, between the occasional decent Popeyes or Church's (speaking about service) and South Louisiana gas stations, I rarely mess up my kitchen frying it myself.
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