- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Frying whole chickens.
Posted on 7/11/21 at 9:22 am
Posted on 7/11/21 at 9:22 am
[/url] 
6
Posted on 7/11/21 at 9:33 am to fatboydave
quote:……
boiling in milk water
Posted on 7/11/21 at 11:49 am to fatboydave
This is how the Koreans do their fried chicken
Posted on 7/11/21 at 12:00 pm to fatboydave
4 fried chickens and a coke.
And dry white toast.
And dry white toast.
Posted on 7/11/21 at 12:03 pm to fatboydave
But why?
Posted on 7/11/21 at 12:12 pm to SixthAndBarone
quote:
But why?
See as in the other thread you are asking the wrong questions.
It shouldn’t be “but why?”
It should be “but why not?”
Same as putting cheese on the grouper.
Posted on 7/11/21 at 3:48 pm to Martini
I grill whole chickens often. In fact, I'm doing one right now. Seasoned between the meat and the skin, then inject with a bbq sauce/vinegar injection thoughout the different part of the chicken. Place bird sitting on a a tin can (thin can, once held asparagus) and make your sauce inside the can to glaze chicken throughout the process. Place indirect heat, around 300 for a 1.5 hours, turning bird away from heat halfway though. Simple, moist, delicious and cost less that $10 to eat 5 meals from.
My original problem was that I'm strange and don't like the skin of a chicken but when I remove skin, I lost too much of the seasoning or ended up with dry chicken if I removed before grilling. So, I started with that idea and ended up with this process. Easy, cheap, delicious, and a reason to use the pit on a Sunday afternoon and eat for a week.
My original problem was that I'm strange and don't like the skin of a chicken but when I remove skin, I lost too much of the seasoning or ended up with dry chicken if I removed before grilling. So, I started with that idea and ended up with this process. Easy, cheap, delicious, and a reason to use the pit on a Sunday afternoon and eat for a week.
This post was edited on 7/11/21 at 3:49 pm
Posted on 7/11/21 at 3:51 pm to Martini
quote:
It should be “but why not?”
Because a whole chicken wouldn’t have batter on both sides of the pieces like fried cut chicken does. Which is why I ask “But why?” Im asking a question.
But once again, you’re biased towards me and want to put down anything I say.
This post was edited on 7/11/21 at 3:52 pm
Posted on 7/11/21 at 3:54 pm to SixthAndBarone
quote:
Because a whole chicken wouldn’t have batter on both sides of the pieces like fried cut chicken does. Which is why I ask “But why?” Im asking a question.
But once again, you’re biased towards me and want to put down anything I say.
You seem delicate.
Posted on 7/11/21 at 4:04 pm to Martini
I am. Wanna come cuddle?
Posted on 7/11/21 at 4:11 pm to supadave3
quote:
don't like the skin of a chicken
Yoy know who else doesn't like crispy chicken skin?
Terrorists.
Posted on 7/11/21 at 4:14 pm to supadave3
If you don’t like the skin, pull it and then season before grilling it. Plenty of peeps do this, especially with the thighs.
Posted on 7/12/21 at 10:20 am to fatboydave
Dumb. Totally reduces surface area for the batter.
Posted on 7/12/21 at 11:52 am to Smeg
Exactly my point. So has anyone answered why frying a whole chicken is good?
Posted on 7/12/21 at 11:56 am to SixthAndBarone
quote:
So has anyone answered why frying a whole chicken is good?
Same reason people fry turkeys whole. Easy, juicy, tastes good. I wouldn't fry one using the milk and batter method in this thread.
Posted on 7/12/21 at 12:02 pm to Chucktown_Badger
quote:
You know who else doesn't like crispy chicken skin?
Terrorists.
Exactly. If you don't eat the crispy fried chicken skin, Al Qaeda, Communists in China & Russia, and the Democrats all win.
Posted on 7/12/21 at 12:06 pm to Saskwatch
But you don’t batter a Turkey nor do you regularly fry Turkey parts like you do with chicken. If you like it, go for it, im just trying to figure out why, that’s all.
Posted on 7/12/21 at 12:14 pm to SixthAndBarone
quote:
But you don’t batter a Turkey nor do you regularly fry Turkey parts like you do with chicken.
Relax and read my post again.
I would/will fry whole chickens just like I do sometimes fry a whole turkey. It's easy and no issues with the batter sticking or burning while chicken cooks through.
I do not batter a whole chicken when I fry it. Simply fry it naked as you would a whole turkey at Thanksgiving
Posted on 7/12/21 at 12:21 pm to fatboydave
A couple guys I was in the Lion’s club with would do this every year. Smallish fryers were trimmed around the nec and Pope’s nose removed. They marinaded them over night with red wine sherry. Seasoned inside and out with Tony’s then a rigorous shake in a bag of flour. They fried at about 325F for 4-5 minutes per pound if I recall. About the same rules for turkey. They deep fried them in a turkey rig and removed them with wire. The key was to drain them on end and let them sit almost 45 minutes for carryover cooking. They were always juicy and delicious. Whole fryers get below $.99 lb regularly. Why not?
Posted on 7/12/21 at 12:21 pm to Saskwatch
Naked whole fried chicken, like a fried turkey, to me seems like an alternate for baking a whole chicken. Which, makes sense and could be good.
I just don't consider it an alternate for battered FRIED chicken, which is a totally different thing.
I just don't consider it an alternate for battered FRIED chicken, which is a totally different thing.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News