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Fried chicken question
Posted on 11/2/10 at 5:25 pm
Posted on 11/2/10 at 5:25 pm
Do you brine or marinate in milk/buttermilk? Or do you not go near either?
2
Posted on 11/2/10 at 5:35 pm to More beer please
Alton Brown has a vid on youtube with the buttermilk marinade.
I may try this at some point in the future. But no, I have never taken the time to do that.
I may try this at some point in the future. But no, I have never taken the time to do that.
Posted on 11/2/10 at 5:37 pm to More beer please
I always do buttermilk. It's a Maryland thing.
Posted on 11/2/10 at 5:39 pm to BigAlBR
I normally do milk and egg then into the seasoned flour. But have never done a brine or buttermilk marinade.
Im also looking into doing a "wet batter". Anyone done this either?
Im also looking into doing a "wet batter". Anyone done this either?
Posted on 11/2/10 at 6:50 pm to More beer please
neither salt/pepper flour and fry at high temperature and turning often.
Posted on 11/2/10 at 6:55 pm to nevilletiger79
I soak mine in buttermilk overnight before I fry it using seasoned flour. I never was a fan of batter fried foods.
Posted on 11/2/10 at 7:06 pm to avondale88
The way that it was done at the Picadilly years ago (before the yankees took it over), was to soak the chicken in a salt water solution (also known as a brine... the water should taste like salty sea water) for 20 to 30 minutes. Shake each piece dry.
Dip each piece into lightly seasoned flour to coat; shake off excess flour. Dip in plain buttermilk. Dip back into the flour. Dip back into the buttermilk and finish by dipping one last time into the seasoned flour.
Salt Brine --> Flour --> Buttermilk --> Flour --> Buttermilk --> Flour --> Properly heated Grease (preferably peanut oil, lard, or duck fat)!
Dip each piece into lightly seasoned flour to coat; shake off excess flour. Dip in plain buttermilk. Dip back into the flour. Dip back into the buttermilk and finish by dipping one last time into the seasoned flour.
Salt Brine --> Flour --> Buttermilk --> Flour --> Buttermilk --> Flour --> Properly heated Grease (preferably peanut oil, lard, or duck fat)!
Posted on 11/2/10 at 7:57 pm to DaddyFrogLegs
quote:
Fried chicken question
The way that it was done at the Picadilly years ago (before the yankees took it over), was to soak the chicken in a salt water solution (also known as a brine... the water should taste like salty sea water) for 20 to 30 minutes. Shake each piece dry.
Dip each piece into lightly seasoned flour to coat; shake off excess flour. Dip in plain buttermilk. Dip back into the flour. Dip back into the buttermilk and finish by dipping one last time into the seasoned flour.
Salt Brine --> Flour --> Buttermilk --> Flour --> Buttermilk --> Flour --> Properly heated Grease (preferably peanut oil, lard, or duck fat)!
If you soak chicken in a brine for 20-30 minutes you are wasting 20-30 minutes.
Brine chicken for 10-12 hours. Then buttermilk, flour and fry.
Posted on 11/2/10 at 8:02 pm to Martini
Posted on 11/2/10 at 8:10 pm to nevilletiger79
quote:except, med.temp., not turning often ...
neither salt/pepper flour and fry at high temperature and turning often.
Posted on 11/2/10 at 10:20 pm to Ole Geauxt
So it sounds like everyone does it different
Posted on 11/3/10 at 12:45 am to More beer please
Gus's in Memphis does a wet batter that results in something like this. Im trying to perfect my fried chicken recipe. Anyone have a good wet batter?
Posted on 11/3/10 at 9:22 am to PBeard
a very well known chicken place in the BR area marinates in a brine, dips in milk and seasoned flour
Posted on 11/3/10 at 11:06 am to Geaux2Hell
Delpit's?
Posted on 11/3/10 at 11:12 am to PBeard
quote:
Delpit's
Jumpin Joe's knuckle suckin' fried chicken is still around?
Posted on 11/3/10 at 11:31 am to Martini
How do you do the buttermilk thing without creating a really thick hard crust? I tried this method and it seemed like the crust burned before the chicken cooked. I must be doing something wrong?
Posted on 11/3/10 at 12:00 pm to LSUTygerFan
Watch Alton Brown's video on you tube.
Posted on 11/3/10 at 1:10 pm to TigerMyth36
Will do. Last time I ended up with crust like concrete.
Posted on 11/3/10 at 4:02 pm to LSUTygerFan
That pic that Beard posted looks like the fried chicken that my grandmother would order on the phone and they would deliver. The chicken place was in New Orleans back in the late fifties and sixties. The name of that place was Chicken Delight and their slogan was, "Don't cook tonight, call Chicken Delight."
Posted on 11/3/10 at 9:36 pm to Martini
Quote - "If you soak chicken in a brine for 20-30 minutes you are wasting 20-30 minutes. Brine chicken for 10-12 hours. Then buttermilk, flour and fry."
You are correct on this,, the reason Piccadilly did that was to help kill salmonella, not to help season etc..
You are correct on this,, the reason Piccadilly did that was to help kill salmonella, not to help season etc..
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