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When You Fry Chicken, Do You Pan a Fry Or Deep Fry?
Posted on 4/27/15 at 9:56 pm
Posted on 4/27/15 at 9:56 pm
Never deep fried anything but wings. I'm getting the urge to deep fry traditional southern style chicken. Experiences? Temp and technique?
7
Posted on 4/27/15 at 10:02 pm to OTIS2
I pan fry in cast iron, my wife pan fries in an electric skillet and I have a built in electric deep fryer. It works fine but something about pan frying just makes it better. 350 same seasoning as any other way.
Posted on 4/27/15 at 10:11 pm to OTIS2
Deep.
Use my granpappy fryer
Use my granpappy fryer
This post was edited on 4/27/15 at 10:12 pm
Posted on 4/27/15 at 10:25 pm to OTIS2
I have always done pan fry in shortening or lard. No idea if it is true or not but I have been taught that you need to have part of the chicken exposed to air while you are frying it so that moisture can evaporate giving you crispy chicken. I know Popeyes deep fries and it's crispy but there is no telling what they use to batter it.
I shoot for 325 temp, i find that any hotter and I end up with it not to temp by the bone. I also cut each breast into two pieces to cook faster and give me more surface area for crust. I don't double dip either, it makes the crust too thick for my tastes.
I shoot for 325 temp, i find that any hotter and I end up with it not to temp by the bone. I also cut each breast into two pieces to cook faster and give me more surface area for crust. I don't double dip either, it makes the crust too thick for my tastes.
Posted on 4/28/15 at 12:14 am to OTIS2
I pan fry. And that's only because I don't have a deep fryer. By the way, it's a fact that having a deep fryer in your house adds ten inches to your waistline. OK, I just made that up, but it seems pretty accurate.
FYI: You can pat off the buttermilk before frying.
Just a thought: I haven't tried this, but I'm more than willing for you to try it. Instead of using an egg wash or buttermilk to help the flour stick, I'm thinking you should try using a flour slurry (flour + water and seasonings). I imagine a thin pancake batter consistency should be about right. I would start with half water and half flour then make adjustments.
Basically, I'm suggesting you dip your chicken in this seasoned slurry, then dredge chicken in seasoned flour, then drop in fryer.
ETA: It probably wouldn't be a terrible idea to add some chicken bouillon to that slurry and let the chicken marinade in it for an hour before frying. Also, adding some turmeric would make it an interesting yellow. shite, I might have to give this a try myself.
FYI: You can pat off the buttermilk before frying.
Just a thought: I haven't tried this, but I'm more than willing for you to try it. Instead of using an egg wash or buttermilk to help the flour stick, I'm thinking you should try using a flour slurry (flour + water and seasonings). I imagine a thin pancake batter consistency should be about right. I would start with half water and half flour then make adjustments.
Basically, I'm suggesting you dip your chicken in this seasoned slurry, then dredge chicken in seasoned flour, then drop in fryer.
ETA: It probably wouldn't be a terrible idea to add some chicken bouillon to that slurry and let the chicken marinade in it for an hour before frying. Also, adding some turmeric would make it an interesting yellow. shite, I might have to give this a try myself.
This post was edited on 4/28/15 at 12:27 am
Posted on 4/28/15 at 8:58 am to OTIS2
Pan fry not at 350 - shoot for maybe 325 to allow it to cook longer and not brown too much. Use enough oil to come at least half way up the sides of the pieces. Don't allow them to touch. Try to turn only once (let it cook).
We never marinate. A quick dip in buttermilk, salt and pepper and dredge in flour, then (if I want more crust and didn't get it from first dredge) back into buttermilk milk and back through flour. Usually season flour with salt and black pepper.
Some of the older ladies at covered dish only take it through flour once and I like that way too.
Tenders are good deep fried (Fry Daddy) with lots of seasoned crust. I always double dip tenders.
We never marinate. A quick dip in buttermilk, salt and pepper and dredge in flour, then (if I want more crust and didn't get it from first dredge) back into buttermilk milk and back through flour. Usually season flour with salt and black pepper.
Some of the older ladies at covered dish only take it through flour once and I like that way too.
Tenders are good deep fried (Fry Daddy) with lots of seasoned crust. I always double dip tenders.
Posted on 4/28/15 at 9:28 am to OTIS2
I pan a fry mine.
about 325 tops on the heat, I like to take her slow and easy and not let it get super dark.
Nothing but well seasoned chicken, dredged in seasoned flour. Shake it off and lay her in the grease. I have used Crisco and IMO it is better than veg or peanut oil.
about 325 tops on the heat, I like to take her slow and easy and not let it get super dark.
Nothing but well seasoned chicken, dredged in seasoned flour. Shake it off and lay her in the grease. I have used Crisco and IMO it is better than veg or peanut oil.
Posted on 4/28/15 at 11:40 am to OTIS2
Deep fry in cast iron. Seasoned chicken in seasoned flour. Drop it at 375*. Maintain 340* to 355* Sometimes brine for about an hour before.
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