I've tried to make the "fried chicken" gumbo with mixed results. Is the flour supposed to come off the chicken to make the roux? or is supposed to stick to the chicken and become partially fried chicken?

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Posted by gumbo2176

Member since May 2018

15257 posts

Posted on 1/14/22 at 9:18 am to Saskwatch

quote:
Is the flour supposed to come off the chicken to make the roux? or is supposed to stick to the chicken and become partially fried chicken?

It will cook off the chicken when the gumbo is cooking and will help in thickening it a bit.

I don't flour my chicken to make my gumbo. I just season the meat and lightly brown it off a bit, then make my roux with the rendered fat and more oil depending on how much gumbo I'm making.

Most of the time I already have my homemade roux in jars in the fridge ready to use and if I do that, I will pour off most of the oil that accumulates with browning the chicken. What remains in the pot will be used to start cooking my trinity, then I add the pre-made roux.

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Posted by Panny Crickets

Fort Worth, TX

Member since Sep 2008

5596 posts

Posted on 1/14/22 at 11:37 am to Saskwatch

quote:
I've tried to make the "fried chicken" gumbo with mixed results. Is the flour supposed to come off the chicken to make the roux? or is supposed to stick to the chicken and become partially fried chicken?

Yep, it will be lightly fried as long as you lightly dust it. Small bits flour will be left in the oil (fond) and dissolve when you make your roux.

Once you add the chicken back with an hour to go, it comes out perfectly and doesn’t have a fried consistency at all. It’s amazing.

I can’t recommend this method enough (Prudhomme or Link was where I learned about it first?).

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