Hey! Tomorrow is fried chicken dinner. It’s a New Years Day tradition. I am constantly looking for new ways to do it. Thoughts? I will definitely brine. I have peanut oil as my cooking oil.
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I double batter my chicken. wet the skin, roll in your flour batter, then into your egg, then roll in flour batter again. I also give all the chicken pieces a quick second fry right before serving to firm up the batter. -
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Here's what I do:
Brine in buttermilk seasoned they way you like it - overnight if you can, but 30 min will work in a pinch.
Place self rising flour seasoned the way you like it in a 1 gal zipper bag. Add the chix parts a few at a time. Seal the bag most of the way and inflate with a straw and finish the seal. It doesn't have to be taught like a balloon, but the chix parts need to be able to move around as you shake the bag. Place coated pieces on a wire rack in a baking tray and then dry for about 30 min . I have read that 325° to 350° is the target temp and that range works for me. I use a Thermopen to check each piece. Breasts get pulled at 158°. The rest can go a bit higher and still be juicy.
I prefer small pieces so they can cook through without over browning the coating. Large breasts, (and who doesn't like 'em that way
),are tough to cook correctly unless you cut them in half.
Don't let the breasts rest on the bottom of your pan skin side down or this will happen:
And if the temp is too high, the crust will get too brown:
Last edited by RonB; January 2, 2021, 03:15 PM.Comment
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Fer me, they definitely hasta be some kinda buttermilk involved, either as an overnight (best case)
or shorter marinade, or, last ditch,
as parta th dredge process...
Reckon some Californy folks might use em some panko, even throw em some avacados an cilantro on top, fer th Win...mebbe even a Noice aioli...so be it...
Down home? Even breakin, some, with tradition, ah'm here to tell yall, many things cain work, asides (yawn) seasoned flour fer yer final dredge, includin Kellog's Corn Flakes, Wheaties, Post Toasties, Saltines, Ritz Crackers, Chili Cheese Fritos, Doritos, etc.
Jus reckon what ya want yer yardbird to taste like, an steer it in that there direction...
I tend to save / hoard me up some schmaltz, an deep fry yardbird in that...no worries if ya find yerself schmaltzless; use lard, tallow, bacon grease, veggie oil, shortenin, Crisco, etc. usw. etc
Acchhh!!!..
Schmaltz is mo bettah, though...
Last edited by Mr. Bones; December 31, 2020, 09:49 PM.Comment
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https://www.foodrepublic.com/2016/01...fried-chicken/
i don’t use this exact recipe but close. Makes the frying step fast and there’s no guess work for internal doneness so all you have to do is get the color and crisp you want in the fry step.Last edited by Polarbear777; December 31, 2020, 04:53 PM.Comment
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I tried this before and it worked quite well. It's in my favorites list of recipes. -
Polarbear777 I’m intrigued by the SVF (sous vide fry) procedure. Do you think you can still brine? -
I always dry brine, chicken especially. Just separate the salt and dry brine before any other step
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Doing the same tomorrow. Chicken thighs and drumsticks are going into buttermilk tonight.
Then season with:
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Dredge in flour and fry. Vegetable oil or shortening and try to keep at 350. LOVE fried chicken!
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I have never had good luck with true fried chicken. Always comes out greasy. I have tried 8 ways till Sunday to get it right.
I have done a very good Chef Steps Sous Vide fried chicken but that really doesn't count. Sous Vide is good but to me never the same as the real deal.
So because of that I have perfected a really good baked or Kettle fried chicken, as I post it often.
So I am looking for a really good step by step method for Actual Real Fried Chicken. SheilaAnn or a group effort... I really want to get it right some day...lol
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To add to Ron B. I use a lead on my thermoworks smoke, and don’t put the chicken in, until it had recovered from the last pieces. -
Richard Chrz - I use my ChefAlarm. It came with a bracket that attaches a probe to the inside of the pot.
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Another thought - if you pour off all but a small amount of oil and leave the bits of crunchy cooked flour in the pot, you can make great gravy by adding flour to make a roux and then add milk to make the thickness you want. A little salt and pepper wouldn't hurt either.
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troymeister - if you are using fresh oil, you might want to add a bit of chicken stock to the gravy for added flavor. I keep a half gallon jug of oil in the refrigerator just for chicken and reuse it until I think it's time to replace it.
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1. Start car and warm to 350*
2. Drive to Popeye’s.
3. Order the spicy.
4. Return home
5. Transfer chicken to plates from The PJ Collection.Last edited by Panhead John; December 31, 2020, 05:17 PM.Comment
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I drink bourbon while making it...give that a tryComment
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Jeeze... do I need to make another video? I need a go pro. Hmmmm...Comment
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SheilaAnn Let us know how your chicken turns out! Also curious to know which recipe you use. I’m like a lot of these guys, never been able to make a really good fried chicken. Hence my Popeye’s answer.
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