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re: When You Fry Chicken, Do You Pan a Fry Or Deep Fry?
Posted on 4/27/15 at 10:17 pm to Epic Cajun
Posted on 4/27/15 at 10:17 pm to Epic Cajun
I fried after a buttermilk soak and at 350 or so, my product was just too damn dark. May have just screwed it up somehow. 
2
Posted on 4/27/15 at 10:35 pm to OTIS2
I found buttermilk chicken comes out too dark and greasy every time regardless of temp adjustments. I prefer seasoned flour only. I don't care for a heavy battered crust.
Sometimes I deep fry and sometimes I use cast iron. Cast iron tastes a bit better to me. Next time I may use the old solid Crisco.
Sometimes I deep fry and sometimes I use cast iron. Cast iron tastes a bit better to me. Next time I may use the old solid Crisco.
Posted on 4/28/15 at 9:16 am to OTIS2
I don't soak it in anything, just fry it in big cast iron skillet. Just use seasoned flour, I add a touch of garlic. Don't know time or temperature? It takes a pretty long time, I'm guessing my flame is about low to medium medium after grease gets hot. I try not to turn it but once, (I don't like a red layer by the bone), but I usually end up turning it a couple times. Granny Geauxt cooked it slow, so do I. 
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