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I Believe I Can Fry (Fried Chicken)
New York Times ^ | May 14, 2013 | Julia Moskin

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 don’t cook it for the same reason they don’t 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 world’s second-biggest fast-food chain. KFC has also promulgated the absurd notion that secret herbs and spices are necessary for good fried chicken.

No.

(Excerpt) Read more at nytimes.com ...


TOPICS: Food; History
KEYWORDS:
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The cast-iron skillet is a crucial tool in making fried chicken at home.

1 posted on 05/15/2013 11:41:44 AM PDT by nickcarraway
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To: nickcarraway

For sure.

Make sure the grease is not too hot, that will leave middle under cooked unless you burn the outside.


2 posted on 05/15/2013 11:45:01 AM PDT by Resolute Conservative
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To: nickcarraway
The best fried chicken is Southern Fried, at a low heat, to keep the moisture in the chicken.
It's a learned art, and takes a long time to learn how to do it right.
3 posted on 05/15/2013 11:45:47 AM PDT by Yosemitest (It's Simple ! Fight, ... or Die !)
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To: nickcarraway

Completely agree!


4 posted on 05/15/2013 11:46:24 AM PDT by Irenic (The pencil sharpener and Elmer's glue is put away-- we've lost the red wheel barrow)
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To: GraceG

5 posted on 05/15/2013 11:47:22 AM PDT by KC_Lion (Build the America you want to live in at your address, and keep looking up.-Sarah Palin)
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To: nickcarraway

Bump for later


6 posted on 05/15/2013 11:48:03 AM PDT by Lurkina.n.Learnin (President Obama; The Slumlord of the Rentseekers)
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To: nickcarraway
Another helpful tip. Try not to make fried chicken while only wearing swimming trunks or in the nude.
7 posted on 05/15/2013 11:48:26 AM PDT by Polynikes (What would Walt Kowalski do. In the meantime "GET OFF MY LAWN")
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To: nickcarraway
Fried chicken was one of my mothers specialties, along with meatloaf and egg custard. I have eaten my weight in those 3 things. Mom's gone now but Mr Ditter fries my chicken for me and I make him meatloaf. We have given up on the egg custard.
8 posted on 05/15/2013 11:53:38 AM PDT by Ditter
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To: nickcarraway

YUM!


9 posted on 05/15/2013 11:59:42 AM PDT by Mountain Mary (IRS:u have angered us TEA party patriots. That was not a smart move!)
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To: Polynikes
Another helpful tip. Try not to make fried chicken while only wearing swimming trunks or in the nude.

What is making fried chicken or cooking bacon?

I'll have things not to do while naked for $1000, Alex.

10 posted on 05/15/2013 11:59:46 AM PDT by RobertClark (My shrink just killed himself - he blamed me in his note!)
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To: nickcarraway

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.....


11 posted on 05/15/2013 11:59:48 AM PDT by nesnah
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To: nickcarraway

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!


12 posted on 05/15/2013 12:03:32 PM PDT by Clintons Are White Trash (If stupid ever reaches $150 a barrel then I want the drilling rights to Maxine Water's head.)
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To: KC_Lion

I wonder what you spice Pegasus wings with...


13 posted on 05/15/2013 12:04:33 PM PDT by GraceG
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To: nickcarraway

And fry it in lard.


14 posted on 05/15/2013 12:08:58 PM PDT by MagnoliaB
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To: nickcarraway
It's not often that a FR thread changes my dinner menu. But fried chicken it is for tonight. Mmmmmm.

/johnny

15 posted on 05/15/2013 12:10:40 PM PDT by JRandomFreeper (Gone Galt)
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To: nickcarraway

I like the title’s play on an R. Kelly song.


16 posted on 05/15/2013 12:10:48 PM PDT by EEGator
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To: GraceG
What Pegasus?

That is a Chicken My FRiend!


17 posted on 05/15/2013 12:12:40 PM PDT by KC_Lion (Build the America you want to live in at your address, and keep looking up.-Sarah Palin)
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To: Polynikes
My wife ( an old Southern Georgia Girl) fries the best chicken you can filnd.It is not a major undertaking for her she basically follows the ideas in the above article. Southern Fried Chicken is a tradition in the South on Sunday after Church, along with mashed potatoes, milk gravy, sliced tomatoes, and of course home made biscuits. Of course it is necessary to have a Old Southern Cook to prepare this feast while you have been in Church. Ummmmmm Good. Then what you do after this feast is take a nap
18 posted on 05/15/2013 12:13:15 PM PDT by BooBoo1000 (Behind every successful man is and amazed Mother In Law.)
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BFL


19 posted on 05/15/2013 12:15:17 PM PDT by RckyRaCoCo (Shall Not Be Infringed)
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At Least You Can Count On FR

The Best Conservative Site On The Web


Click The Pic To Donate

20 posted on 05/15/2013 12:15:41 PM PDT by DJ MacWoW (My faith and politics cannot be separated)
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To: nickcarraway

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.

“Fry Somemore!”


21 posted on 05/15/2013 12:16:38 PM PDT by Conan the Librarian (The Best in Life is to crush my enemies, see them driven before me, and the Dewey Decimal System)
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To: nickcarraway

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.


22 posted on 05/15/2013 12:20:05 PM PDT by FlJoePa ("Success without honor is an unseasoned dish; it will satisfy your hunger, but it won't taste good")
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To: Clintons Are White Trash

why not use tumeric instead of coloring?


23 posted on 05/15/2013 12:21:20 PM PDT by kabumpo (Kabumpo)
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To: kabumpo

Good call. Health benefits, taste, and the color.


24 posted on 05/15/2013 12:23:21 PM PDT by EEGator
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To: nickcarraway
OK, folks, this is how my grandmother in Travelers Rest, KY taught my Cincinnati city girl mom how to make fried chicken. At sports banquets in high school people used to say "Oh look! Mrs. *** brought her fried chicken!" It was typically gone in under five minutes.

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.

25 posted on 05/15/2013 12:27:02 PM PDT by katana (Just my opinions)
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To: Yosemitest
The best fried chicken is Southern Fried, at a low heat, to keep the moisture in the chicken.
It's a learned art, and takes a long time to learn how to do it right.

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.

26 posted on 05/15/2013 12:28:53 PM PDT by jeffc (The U.S. media are our enemy)
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To: nickcarraway

My experience is frying the chicken is pretty easy, the hard part is getting the spices right.


27 posted on 05/15/2013 12:29:42 PM PDT by colorado tanker
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To: nickcarraway

Motivated to try it one more time - again


28 posted on 05/15/2013 12:32:24 PM PDT by don-o (He will not share His glory, and He will not be mocked! Blessed be the Name of the Lord forever!)
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To: nickcarraway

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.


29 posted on 05/15/2013 12:33:10 PM PDT by yefragetuwrabrumuy (Best WoT news at rantburg.com)
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To: nickcarraway

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....


30 posted on 05/15/2013 12:33:12 PM PDT by wxgesr (I want to be the first person to surf on another planet (Uranus)
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To: GraceG

Paprika


31 posted on 05/15/2013 12:36:23 PM PDT by nickcarraway
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To: nesnah

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).

You’re welcome.


32 posted on 05/15/2013 12:38:00 PM PDT by Resolute Conservative
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To: nickcarraway; KC_Lion
Paprika

Paprika gives me flashbacks....

33 posted on 05/15/2013 12:40:35 PM PDT by GraceG
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To: nickcarraway

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


34 posted on 05/15/2013 12:56:14 PM PDT by fnord (My life is like the movie Willard, except with hummingbirds)
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To: nickcarraway

People screw it up because they’re afraid to use enough oil. Hint: It takes a lot more than you think.


35 posted on 05/15/2013 12:59:26 PM PDT by Cyber Liberty (I am a dissident. Will you join me? My name is John....)
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To: nickcarraway

Bump


36 posted on 05/15/2013 12:59:27 PM PDT by Argus
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To: katana

Going to try this!


37 posted on 05/15/2013 1:25:47 PM PDT by rlmorel ("We'll drink to good health for them that have it coming." Boss Spearman in Open Range)
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To: nickcarraway

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.

http://www.mccormick.com/Spices-and-Flavors/Seafood/Breading-and-Batters/Golden-Dipt-Extra-Crispy-Chicken-Fry-Mix


38 posted on 05/15/2013 1:43:08 PM PDT by Venturer
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To: FlJoePa

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.


39 posted on 05/15/2013 2:01:17 PM PDT by Liberty Ship ("Lord, make me fast and accurate.")
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To: nickcarraway

Amen! Iron skillet, yah! The first thing I thought when I saw your picture.


40 posted on 05/15/2013 2:12:49 PM PDT by pepperdog ( I still get a thrill up my leg when spell check doesn't recognize the name/word Obama!)
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To: Liberty Ship

Love this thread


41 posted on 05/15/2013 2:19:09 PM PDT by varina davis (A real American patriot -- Gov. Rick Perry)
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To: nickcarraway

I have 30 young fryers four weeks from this fate.


42 posted on 05/15/2013 2:36:30 PM PDT by WorkingClassFilth
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To: kabumpo

Hope I can get to fry with you one day.


43 posted on 05/15/2013 2:46:02 PM PDT by kabumpo (Kabumpo)
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To: Polynikes

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.)


44 posted on 05/15/2013 2:51:57 PM PDT by elcid1970 ("The Second Amendment is more important than Islam.")
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To: nickcarraway

BUMP for more recipes.


45 posted on 05/15/2013 3:05:24 PM PDT by RandallFlagg
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To: RobertClark
If you cook your bacon in the microwave you can do when you are naked. Ask me how I know. :)
46 posted on 05/15/2013 3:07:58 PM PDT by Ditter
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To: nickcarraway

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.


47 posted on 05/15/2013 3:13:05 PM PDT by TomGuy
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To: Ditter
If you cook your bacon in the microwave you can do when you are naked. Ask me how I know. :)

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!

48 posted on 05/15/2013 3:13:28 PM PDT by RobertClark (My shrink just killed himself - he blamed me in his note!)
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To: RobertClark
Don't be afraid of a microwave, you can set the time/temp, push the button and leave the room. Come back when the bell sounds! Yea bacon!
49 posted on 05/15/2013 3:20:23 PM PDT by Ditter
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To: nesnah
marinate it in brine for at least half a day,

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.

Mark

50 posted on 05/15/2013 3:30:15 PM PDT by MarkL (Do I really look like a guy with a plan?)
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