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Favorite Fried Chicken Procedure
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Founding Member
- Jul 2014
- 4536
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
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.
- 6 likes
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Club Member
- Jun 2016
- 3629
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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Club Member
- Apr 2016
- 15635
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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.
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In Memoriam
- Sep 2016
- 11728
- Kansas Territory
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Grills / Smokers
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Kingsford 24" grill (Free) 'Billy'
Brinkmann Smoke n Grill
Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
Weber 18" Kettle ($30 CL) 'Lil' Feller'
Weber Smokey Joe ($25 CL) 'Lil' Brother'
Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
Weber 22.5 OTS DO Code Black ($15 CL)
Weber 22.5 OTS E Code Black ($20 CL
Weber 22.5 OTS EE Code Black ($20 CL
Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
Weber "H" Code 18.5" WSM '86 ($75 CL)
Weber " " Code 18.5" WSM
Weber 26.75, $199 NFM clearance !!!
Weber SJS AH 'Lil' Brother'
Weber SJS AT 'Lil' Sister'
Weber SJS DE Code (FREE) 'Lil' Helper'
Weber SJG M Code 'Lil Traveller'
Weber SJS AH Code 'Kermit' (Lime Green)
Horizon 20" Classic, w/baffle/tuning plate (FREE)
Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!
Thermometers:
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Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
Maverick ET-732, (Black)
Thermopops, (Red, Yellow, Green)
ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
Blue ThermaPen Mk4
Orange Thermapen Mk4
Pink Thermapen Mk4
ThermoWorks IR-GUN-S
ThermoWorks Smoke
ThermoWorks Open Box Smoke
4 Pro Series cable extensions
Smoke Gateway
Accessories:
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2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
BBQ Vortex, 2 Hovergrills, Top Deck
Warming shelf
MyWeigh KD-8000Kitchen Scale
Backyard Grill marinade injector
Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
Bear Paws
Meat Rakes
BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)
Cookware:
Probably a ton of cast iron, mostly very old...still cookin'
G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
'60's Revere Ware (Mom's), + others found elsewhere
60's CorningWare 10-cup percolator (Mom's) Daily driver
50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
Tramontina 6.5 qt Dutch Oven
Cutlery, etc.:
Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
Dexter 12" slicing knife, 6" Sani-Safe boning knife
Smith's Tri-Hone Natural Arkansas Knife Sharpening System
Multiple steels, from all over the planet
Crock sticks
Diamond stones, various
Lansky Sharpening System
Tableware
Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
Dinner: Guests: Washington Forge, Town and Country
Fancy / Formal: Family silverware
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.
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In a previous life, I know I am from the deep south. While I have lived here in Southern California for 20 years, panko goes on katsu. And avocados go into guacamole!
Sadly, I do not have any schmaltz. But I do have pork fat from trimmings. Another recipe I saw stated lard, butter and country ham!
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May the Schmaltz be with you, always.
- 1 like
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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.
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I tried this before and it worked quite well. It's in my favorites list of recipes.
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Polarbear777 I’m intrigued by the SVF (sous vide fry) procedure. Do you think you can still brine?
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I always dry brine, chicken especially. Just separate the salt and dry brine before any other step
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Club Member
- Nov 2017
- 3642
- Virginia
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Grilla Silverbac
Grilla Primate
Weber Summit S-670
Camp Chef Escape
Old Hickory Knives
More Cast Iron than I care to admit
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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Charter Member
- Aug 2014
- 1746
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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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RonB is spot on as usual
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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.
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Richard Chrz - I use my ChefAlarm. It came with a bracket that attaches a probe to the inside of the pot.
- 1 like
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Club Member
- Apr 2016
- 15635
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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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RonB Thank You..I will be trying soon.
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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.
- 1 like
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Club Member
- Aug 2020
- 3080
- Houston, Texas
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Weber 22” Master Touch Kettle with add on side shelf
Oklahoma Joe Bronco
SnS Kettle Grill with Drip N Griddle Pan
SnS Insert For the Kettle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Weber Rotisserie For The Kettle
Choice brand portable gas burner
J. A. Henckels Knives
Work Sharp E-5 Electric Knife Sharpener
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.
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Club Member
- May 2016
- 5593
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36” Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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Originally posted by Polarbear777 View Posthttps://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.
- 3 likes
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Club Member
- Aug 2020
- 3080
- Houston, Texas
-
Weber 22” Master Touch Kettle with add on side shelf
Oklahoma Joe Bronco
SnS Kettle Grill with Drip N Griddle Pan
SnS Insert For the Kettle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Weber Rotisserie For The Kettle
Choice brand portable gas burner
J. A. Henckels Knives
Work Sharp E-5 Electric Knife Sharpener
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