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re: What's the secret to delicious, crispy fried chicken?
Posted on 2/17/15 at 8:41 pm to GRTiger
Posted on 2/17/15 at 8:41 pm to GRTiger
Looks good. The oven will affect the crispness. I turn on the oven light and put it in near the light. Keeps it warm.
A seasoned flour only person. I don't like heavy batter or using egg wash etc nearly as much. Flour only holds up better in crispness.
A seasoned flour only person. I don't like heavy batter or using egg wash etc nearly as much. Flour only holds up better in crispness.
0
Posted on 2/17/15 at 8:43 pm to GRTiger
quote:
Moderately messy, but worth it.
Absolutely god damn right it't worth it. Buy yourself a splatter screen and other than it dirtying a couple dishes then having to dispose of the used oil its pretty simple to do. I actually like making it because while the chicken is frying it gives you time to prepare your sides or clean the rest of the kitchen.
I'd skip the whole oven thing. Fried chicken needs at least 10 minutes to cool so while you are frying the other pieces the first pieces will be cooling and it works well with first and second helpings. When you are ready to grip it on that other level you can drain most of the oil from that iron skillet then add some flour for a roux while scraping up those stuck pieces off the bottom then use that with some chicken stock(you are saving the bones for stock right) to make a gravy.
Posted on 2/17/15 at 8:45 pm to Martini
The electric skillet your wife is using is the best home utensil to fry chicken in, IMHO.
Posted on 2/17/15 at 8:52 pm to 8thyearsenior
I cooked 8 pieces at @ 12 min each which is why I used the oven, but I think all else equal, I wouldn't even worry about it next time.
Posted on 2/17/15 at 8:58 pm to GRTiger
Once you do it a few times and get comfortable with your equipment and technique, you'll fry it at home a lot more. Its actually a really cheap meal to prepare at home. You can get a good organic chicken for $8-10, then you should already have all the other ingredients on hand. I don't use buttermilk much so I have taken to making my own by mixing a tablespoon of white vinegar to a cup of whole milk and letting it sit a few minutes.
Posted on 2/17/15 at 9:05 pm to GRTiger
My ex-MIL was a Hillbilly (self-described) from Kentucky and she used Crisco so that it filled her cast iron skillets about 2 fingers high. Salted the chicken and let it sit about 15-20 minutes in the sink. Rolled in flour with black pepper in it and fried, turning often. I would come behind her when it was done and make a white gravy with a smidge of the grease and 100% of the crispies in it. And she always bought whole chickens and cut them up, and yeah, 7 pieces came out of every chicken. That 7th piece was all meat too
Posted on 2/17/15 at 9:56 pm to Icansee4miles
A chicken gravy served over steaming hot buttered mashed potatoes with fried chicken is one of Gods special gifts.
How is your mother in law coming up with seven pieces? How does she cut it?
Or ex.
I like the Hillary Clinton. 2 small breasts, 2 fat thighs and 2 left wings.
How is your mother in law coming up with seven pieces? How does she cut it?
Or ex.
I like the Hillary Clinton. 2 small breasts, 2 fat thighs and 2 left wings.
Posted on 2/17/15 at 10:08 pm to Martini
My bad. Meant 9, the standard 8, plus that wishbone piece. And sometimes the tail if it was fat enough. She called it the Pope's nose. 
Sorry for the bad math. Drinking all weekend with the NOLA FDB Krewe killed my few remaining brain cells.
Sorry for the bad math. Drinking all weekend with the NOLA FDB Krewe killed my few remaining brain cells.
Posted on 2/17/15 at 10:33 pm to Icansee4miles
I'll take two Hillary fat thighs and her small breast and we will call it even.
Posted on 2/17/15 at 11:02 pm to GRTiger
I have brining in pickle juice before frying on my list.
Posted on 2/18/15 at 6:08 am to GRTiger
Pulling out the drive thru lane and waiting 25 min for your food. Delicious and crispy.
Posted on 2/18/15 at 6:46 am to Gris Gris
quote:
I have brining in pickle juice before frying on my list.
Lawd. Where did that one come from?
Posted on 2/18/15 at 9:17 am to Martini
quote:I think that's supposedly what Chik-fil-a does with their chicken
Lawd. Where did that one come from?
Posted on 2/18/15 at 10:38 am to Martini
quote:
Lawd. Where did that one come from?
I read it somewhere. Could have been here. Googled it and came up with quite a few sites with that procedure.
I've only had one chick fil a biscuit in my life and I don't recall noticing anything, but maybe that flavor comes out more on the tenders.
Posted on 2/18/15 at 10:55 am to Gris Gris
dammit ! now i want fried chicken !
Posted on 2/18/15 at 11:24 am to GRTiger
sorry if repeated but
milk/eggwash
batter (seasoned to your liking)
place on large cooking tray with wax paper covering
put in refrigerator to let batter "stick" better
live in refrigerator 30-45 minutes before frying
oil at 375
ta-da
milk/eggwash
batter (seasoned to your liking)
place on large cooking tray with wax paper covering
put in refrigerator to let batter "stick" better
live in refrigerator 30-45 minutes before frying
oil at 375
ta-da
Posted on 2/23/15 at 7:41 am to sleepytime
quote:
Fry at 275 until it's barely done
can you clarify what you mean by "barely done"? I tried this yesterday but i wasn't sure how long the first step should take. I cooked 6 drumsticks as a test. pulled them out after about 10 min. the crust was lightly browned. Cranked the heat up to 375 and put the chicken back in for 5 minutes. The crust came out really dark bordering on burnt. The chicken itself was cooked through and nice and juicy. but the crust had a slight burned taste.
Posted on 2/23/15 at 12:18 pm to LSUTygerFan
quote:
can you clarify what you mean by "barely done"? I tried this yesterday but i wasn't sure how long the first step should take. I cooked 6 drumsticks as a test. pulled them out after about 10 min. the crust was lightly browned. Cranked the heat up to 375 and put the chicken back in for 5 minutes. The crust came out really dark bordering on burnt. The chicken itself was cooked through and nice and juicy. but the crust had a slight burned taste.
Know what size chicken your frying. I don't think I've seen it mentioned in this thread, but a key to great fried chicken begins with choosing your chicken. The ideal frying chicken weighs around 4 pounds. It's hard for me to find these these days at big grocery stores. Most "young chickens" are around 5.5-6 pounds. A bird that size takes to long to fry compared to how long you have a batter in hot grease. There is no need to fry at a lower temp, then high temp. Just fry the right size bird. Don't buy precut chicken either, as these come off the bigger birds.
Posted on 2/23/15 at 1:15 pm to GRTiger
Add some rice flour to your mix to make it crispy.
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