Skip to comments.I Believe I Can Fry (Fried Chicken)
Posted on 05/15/2013 11:41:44 AM PDT by nickcarraway
When did frying chicken become so intimidating? There are cooks out there who have spherified martini olives and piped buttercreams without ever biting into a piece of homemade fried chicken.
There are even more cooks who have attempted fried chicken once, only to renounce it immediately.
It was too far outside my comfort zone, said one friend, an accomplished cook who has stuffed many a zucchini.
Another friend brought picture-perfect chicken to a picnic (wrapped in a tea towel, yet) that was raw at the bone.
I have sympathy for these people. They have been traumatized by grease fires, flour-crusted kitchen counters and crushed hopes.
These are the people who believe a golden-brown crust and juicy meat can never be achieved at the same time. Who think frying chicken requires special equipment and hazmat suits. Who think fried chicken is in a special circle of dietary hell.
Who are wrong.
Fried chicken with corn and tomatoes is a perfect summer dinner. Fried chicken with potato salad is a perfect summer picnic. Fried chicken on a biscuit with hot sauce and honey butter as served at Pies N Thighs in Williamsburg, Brooklyn, is the perfect meal, especially for someone embarking on a juice cleanse the next day.
There is no magic to fried chicken. Most people dont cook it for the same reason they dont make their own burritos. They have grown up in a world with free-flowing fried chicken at every turn. KFC has overtaken Burger King to become the worlds second-biggest fast-food chain. KFC has also promulgated the absurd notion that secret herbs and spices are necessary for good fried chicken.
(Excerpt) Read more at nytimes.com ...
The cast-iron skillet is a crucial tool in making fried chicken at home.
Make sure the grease is not too hot, that will leave middle under cooked unless you burn the outside.
Bump for later
What is making fried chicken or cooking bacon?
I'll have things not to do while naked for $1000, Alex.
Good fried chicken is a learned form of art. It’s very difficult to get it perfect without a lot of practice and patience.
Cast iron skillet; let the raw chicken get to room temp right before frying (so it cooks more evenly); marinate it in brine for at least half a day, season the chicken itself and not the breading (before breading; there’s so much more.....
It’s not difficult, but it can be messy. Years ago I read a prize winning recipe that included a few drops of yellow food coloring in the oil to give it more of a golden color :) I’ve been known to do just that!
I wonder what you spice Pegasus wings with...
And fry it in lard.
I like the title’s play on an R. Kelly song.
That is a Chicken My FRiend!
Find a copy of “Good Eats” with Alton Brown’s methods. May not be as great as Grandma’s, but, it’s pretty much fail safe.
I agree that it’s hard. I have decent skills and come out disappointed more times than not. Usually an oil temperature problem with me.
why not use tumeric instead of coloring?
Good call. Health benefits, taste, and the color.
First, brine the cut up chicken pieces for about an hour in cold salt water (I use Kosher salt). Then add black pepper and about a teaspoon of sage to two cups all purpose flour and sift. Put the drained brined chicken into a gallon size zip lock bag (or a large bowl) and thoroughly coat the chicken in the flour mix. Let set for a few minutes and just before adding to the hot oil or lard (the best!), in a cast iron skillet if possible, roll in more flour.
Add the pieces to the hot oil and fry till golden brown on one side. Turn the pieces and cook till they're browned on the other and then remove to a paper towel covered platter. Turn off the flame and drain all but a bit of the grease into a glass bowl (I do it through a strainer and save the oil to use again). Turn the heat back on low and place the browned chicken back in, skin side up, add a couple tablespoons of water, cover and allow to steam to five to ten minutes.
The result is fully cooked, tender, juicy fried chicken with about the same breading texture as KFC original recipe but without the pressure cooker infused grease. If you prefer crispy skip the steaming.
Yup! Took me forever to get everything right (pan, temperature, seasonings...), but once I did, well, now people don't let up on me about making more of it.
My experience is frying the chicken is pretty easy, the hard part is getting the spices right.
Motivated to try it one more time - again
They touched the subject so lightly that they skipped a bunch of ideas. Some that come to mind:
1) The seasonings that go with the flour. Among others, salt, pepper, garlic powder or salt, paprika, poultry seasoning, red pepper powder, cornstarch, onion powder, MSG, mustard powder, seasoned salt, even Chinese five spice powder.
2) Whether after frying the crust, you simmer or bake the chicken the rest of the way.
3) Though Americans don’t much care for it these days, frying chicken in lard gives it a depth and richness vegetable oils just can’t. There are also a bunch of seasoned oils, like lemon, red pepper, garlic, etc.
Fried some yardbird last night, got it brown then threw it in the oven to cook the rest of hte way @350F. made some really good cream gravy too and snacked on that wiht biscuits as the bird pieces cooked the rest of the way.
I know it is heresy to some but I don’t have a lot of patience anymore frying chickens at the stove....
To cook 4+ breasts or tenders.
Chicken thoroughly thawed.
Use 3 eggs and 2 cups of half a half (or whole milk depends on what kind of crust you want) and mix together in large bowl.
Drop in chicken and let soak for a while.
Put flour and appropriate seasonings into a one gallon zip lock bag. I use Lawry’s salt or garlic and regular salt and pepper, nothing else lest you corrupt the bird.
Put on about inch of oil into skillet, set heat to medium, let get hot.
Drop chicken one or two pieces at a time into ziplock and shake until covered.
Put in skillet. Move occasional to ensure not sticking and watch heat, do not get too hot.
Turn when one side golden brown. May have to turn a couple times to get right but be careful not to knock off crust.
Set on plate on paper towel.
Beat back guests until you get you piece(s).
Paprika gives me flashbacks....
cast iron is king
soak chicken in buttermilk 3-12 hours
dredge in flour seasoned however you like
bring 1/4” of fat/shortening to medium high
brown each side of chicken 2 minutes
when brown, drop heat to medium low
put a lid on the pan (crucial)
cook 20-25 minutes
only a city person could find fried chicken intimidating
People screw it up because they’re afraid to use enough oil. Hint: It takes a lot more than you think.
Going to try this!
Get some” Golden Dipt “ Chicken fry, toss in some salt, pepper, Old bay ,red pepper, and put it in a bag and shake it well.
Drop it in a deep fryer at 350 and wait 20 minutes.
You gotta have a LID on the CAST IRON pan to get the chicken done. Put the chicken in the hot oil, cover with lid. Cook for about 10-15 mins, remove lid, turn chicken, and leave lid off and cook til done. The lid allows you to get the meat cooked without burning the crust.
THEN, remove chicken and pour off most of the fat. While chicken sits, brown up a bunch of CHOPPED COUNTRY HAM in the drippings. Add flour to make a roux, add buttermilk or water to make gravy.
In my experience it takes a 13-1/4” Iron Skillet to cook a fryer cut up into 8 pieces without crowding. 12” just won’t do it.
Amen! Iron skillet, yah! The first thing I thought when I saw your picture.
Love this thread
I have 30 young fryers four weeks from this fate.
Hope I can get to fry with you one day.
During the debate in NYC to change the law to allow both sexes to go bare to the waist, a female demonstrator (topless & NOT guilty!) when asked if she felt `liberated’ replied, “It’s not fair, there are certain things a woman just can’t do when like this. Frying bacon or chicken, for instance.”
(Note: most women cannot say the word `nekkid’ when it personally applies. “Like this” is substituted.)
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Frying chicken isn’t that hard, if you know what you are doing.
I’ve been frying chicken for dinners for 45+ years.
Being Southern helps, of course.
I think I'll take your word for it. I'm almost more afraid of the microwave than anything in the kitchen - I cup my hands in front of ... uh hem hem, my waist, when I walk past a microwave in operation. Hey, better safe than sorry!
Agreed with everything you said except for this. While brining is good, I really prefer an overnight bath in buttermilk! And I also put a bit of seasoning (salt and pepper) in the flour.