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Homemade fried chicken
Posted on 6/6/21 at 12:23 pm
Posted on 6/6/21 at 12:23 pm
What ya got for your go to recipe??
9
Posted on 6/6/21 at 1:33 pm to beef42
I've been using this Koren Fried Chickenrecipe from Serious Eats for past few months and it hits...
Posted on 6/6/21 at 4:59 pm to beef42
Marinate chicken in half buttermilk and half Louisiana Hot Sauce overnight. Batter in seasoned flour/cornstarch mixture and fry.
Posted on 6/6/21 at 5:28 pm to Patio
Also want to take the skin off before.
There's a slight film over the chicken.
There's a slight film over the chicken.
This post was edited on 6/6/21 at 7:12 pm
Posted on 6/6/21 at 5:30 pm to beef42
Pickle brine overnight. In the morning soak in buttermilk. Coat with seasoned flour. Fry.
Posted on 6/6/21 at 5:33 pm to Powerman
Thanks fellas
Posted on 6/6/21 at 5:35 pm to beef42
Extra-Crunchy Fried Chicken
2 cups buttermilk plus 6 additional tablespoons
2 tablespoons table salt
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, giblets discarded, wings and back reserved for stock
3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
4 - 5 cups vegetable shortening or peanut oil
Whisk together 2 cups buttermilk and salt in large bowl until salt is dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or it will become too salty.)
Whisk flour, baking powder, thyme, pepper, and garlic powder together in large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.
Working in batches of two, drop chicken pieces into flour mixture and turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to wire rack set over rimmed baking sheet.
Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch oven with 11-inch diameter over medium-high heat until it reaches 375 degrees.
Place chicken pieces, skin-side down, in oil, cover, and fry until deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift chicken pieces to check for even browning; rearrange if some pieces are browning faster than others. (At this point, oil should be about 300 degrees. Adjust burner, if necessary, to regulate temperature of oil.)
Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. (At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature of about 315 degrees.)
Using tongs, transfer chicken to plate lined with paper towels; let stand for 5 minutes to drain. Serve.
2 cups buttermilk plus 6 additional tablespoons
2 tablespoons table salt
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, giblets discarded, wings and back reserved for stock
3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
4 - 5 cups vegetable shortening or peanut oil
Whisk together 2 cups buttermilk and salt in large bowl until salt is dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or it will become too salty.)
Whisk flour, baking powder, thyme, pepper, and garlic powder together in large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.
Working in batches of two, drop chicken pieces into flour mixture and turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to wire rack set over rimmed baking sheet.
Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch oven with 11-inch diameter over medium-high heat until it reaches 375 degrees.
Place chicken pieces, skin-side down, in oil, cover, and fry until deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift chicken pieces to check for even browning; rearrange if some pieces are browning faster than others. (At this point, oil should be about 300 degrees. Adjust burner, if necessary, to regulate temperature of oil.)
Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. (At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature of about 315 degrees.)
Using tongs, transfer chicken to plate lined with paper towels; let stand for 5 minutes to drain. Serve.
Posted on 6/6/21 at 5:35 pm to beef42
Posted on 6/6/21 at 5:37 pm to Btrtigerfan
Why the hell would anyone want that
Posted on 6/6/21 at 6:19 pm to Powerman
quote:
Why the hell would anyone want that
The old recipe is many times better that the corporate crap they serve today.
Posted on 6/6/21 at 6:28 pm to beef42
Blue roof near my house. Threw it out.
Posted on 6/6/21 at 6:44 pm to beef42
Simple and easy. Season chicken directly, lots. Don't bother seasoning the flour or getting seasoned fry products. Hit it in dry flour, then to a milk dredge, then back to flour. Fry until done. Use chicken thighs.
Posted on 6/6/21 at 8:15 pm to Btrtigerfan
quote:I have a container of this in my cabinet. This mix is very good and I guess like the Original Original recipe. I can't say, because I never ate KFC until after Sanders sold out. You also have to add 3 lbs of fine flake salt that Marion Kay also sells.
This is the original KFC spice blend.
If you fry it the way you normally fry chicken it will be good, but to get the juiciness and texture of true original recipe, it needs to be pressure fried, that is, fried in a pressure fryer.
The home models look like this:
They used to sell these at RV and boat shows for about $180. I have 2 of these from my time perusing garage sales. You pretty much can't buy them retail anymore in the states.
Today, KFC original seasoning is almost only salt, black pepper and MSG. I think they throw in trace amounts of the 11 herbs so they can say they're in there. I have pressure fried chicken with just those 3 seasonings and to me, it tasted just like today's original recipe.
For all the info you could want about KFC, check out this website: KFC Forum
This post was edited on 6/6/21 at 8:46 pm
Posted on 6/6/21 at 10:05 pm to Stadium Rat
I use my regular pressure cooker to pressure fry.
Posted on 6/6/21 at 10:12 pm to Bamafig
quote:OK, but it's supposed to be pretty risky without the extra strength. I think there's a reason pressure fryers were taken off the market for home use. The Wear Ever Chicken Bucket was taken off in the 70's, too.
I use my regular pressure cooker to pressure fry.
Posted on 6/7/21 at 9:22 am to beef42
Soak chicken in buttermilk and hot sauce(Crystal is my preferred) overnight. Straight from buttermilk into flour, salt, pepper, and other spices in a brown paper bag, shake. From flour onto rack in baking sheet for coating to set. I fry dark and white pieces separately, both in cast iron skillet with peanut oil. 350 for white meat, 375 for dark meat(I think. I'd have to check my grandma's recipe).
I don't make it much though because it makes a complete mess and stinks up the house even with the hood on high. I should probably start frying it in the turkey fryer I never use.
I don't make it much though because it makes a complete mess and stinks up the house even with the hood on high. I should probably start frying it in the turkey fryer I never use.
Posted on 6/7/21 at 10:09 am to beef42
recipes will vary
the nonnegotiables IMO are
cold chicken
cold batter
consistent oil temp monitored w thermometer (adjust flame accordingly)
thermometer to monintor temp/doneness of chicken
You will get something that looks and tastes like fried chicken if you follow what your thermometer says
the nonnegotiables IMO are
cold chicken
cold batter
consistent oil temp monitored w thermometer (adjust flame accordingly)
thermometer to monintor temp/doneness of chicken
You will get something that looks and tastes like fried chicken if you follow what your thermometer says
Posted on 6/7/21 at 10:18 am to The Spleen
Gotta recommend the propane grill deep fry method - keeping it warm while drip drying over off burners levels it up...
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