Best Way to Make Fried Chicken

Discussion in 'Food & Wine' started by Cecilie1200, Jun 11, 2011.

  1. Cecilie1200
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    Cecilie1200 Gold Member

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    I thought about this because I'm going to a party tonight, and we're supposed to bring a dish that reflects our heritage. My family's been in the US since just after the Revolutionary War, and is thoroughly intermarried among a variety of ethnic groups. All I can really claim for certain is Southern American Hillbilly, so I'm taking homemade southern fried chicken (a dish many people have not gotten to experience).

    There are as many homemade fried chicken recipes as there are people who make it, and everyone thinks they know the "best" way. So I'll share mine, and you guys share yours.

    I say skin-on, dredge in a mix of flour, salt, pepper, and paprika, dip in buttermilk, re-dredge in the flour mixture, then fry in a deep pan with an inch- 1 1/2 inches of hot oil. The oil has to be hot before you put the chicken in, because you don't want it to sit too long. Peanut oil is great, but with so many peanut allergies out there, it's risky when serving to non-family. I like blended oil or wok oil, something formulated to get really hot without scorching, and I like to add a little minced garlic to the oil for flavor.
     
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  2. syrenn
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    syrenn BANNED

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    I do mine several different ways... skin on..skin off. Bone in...boneless.. White or dark.

    the only real difference between what you and i do is that i marinate mine in the buttermilk with some seasonings for 24 hours. It makes it very tender. Try it sometime :)
     
  3. Big Black Dog
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    Big Black Dog Gold Member Supporting Member

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    I would be happy to sample your fried chicken because I am known to be an excellent judge of what constitutes good fried chicken. If you are unsure of the quality of your fried chicken, please do not hesitate to call upon me for my expert opinion.
     
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  4. Baruch Menachem
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    Baruch Menachem '

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    Like Underdog, I also volunteer to assist Syrenn and Cecille in a cook off as to high quality fried chicken.

    I dont' believe in small samples either. One has to make sure you are making an adequate test.
     
  5. Cecilie1200
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    Cecilie1200 Gold Member

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    I do that if I'm going to make oven-baked "fried" chicken, which is where I normally go for my family, who really don't need the extra fat.
     
  6. 1751Texan
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    1751Texan US Constitution first...

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    When breading chicken or fish...I let the crust to dry before I fry.
     
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  7. uscitizen
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    uscitizen Senior Member

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    I just go to Lee's Famous Recipe Fried Chicken and buy some.
    Light years better than the Colonels.
     
  8. strollingbones
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    strollingbones Diamond Member

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    o i have never heard of letting the crust dry to fry

    you got to use cast iron.....and you have to cover it and let it cook for the last part of the cooking....you crisp it up then cover the pan and leave it for about 30 minutes...a milk soak will draw the blood out giving you a nicer finished product...soak the chicken overnight in milk or buttermilk...if you dont have butter milk just add a teaspoon of vinegar to the milk and let it stand for about 5 minutes

    always watch your temps.....

    i bet that drying crust makes a nice finished product
     
  9. strollingbones
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    strollingbones Diamond Member

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    bone in has much more flavor...dark meat is moister
     
  10. uscitizen
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    uscitizen Senior Member

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    I am a breast man myself...
     

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