S/O Fried Chicken
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Anonymous
| What's your secret? My husband's only cooking goal in life is to make good fried chicken. |
Anonymous
| Anyone? |
Anonymous
| I gave up - either burn it or undercook it!! our household mantra is "good steak and fried chicken requires a visit to a restaurant" |
Anonymous
| my grandma fries it in the oven. It's pretty awesome. We usually go out for it because I can't fathom using that much oil at once.... Denial! |
Anonymous
| I am a huge failure cooking my own. Is there a good takeout spot locally? |
Anonymous
| Does Hitching Post still have good fried chicken? I haven't been in almost a year. That was my favorite. |
Anonymous
Well I agree with you on the fried chicken but not steak. Go to WF and get a few nice steaks, make a good spice rub or compound butter, and throw onto the grill. |
Anonymous
Marinate in butter and hot sauce for 6 hours. Season flour with garlic powder, salt, pepper and a touch of cayenne. Pull chicken one piece at a time out of the buttermilk letting most of the excess drip off, place it right into the flour, egg dip, then flour again. Fry. Have a prepped cookie sheet with a wire rack on top to finish off/keep the chicken warm in the oven at 300 degrees. |
Anonymous
| Marinate in buttermilk overnight. Put flour salt and pepper in a brown paper bag and shake chicken in it until thoroughly coated. Fry in peanut oil and keep the oil temp steady at 350 degrees. This means do not crowd the pan. Fry in small batches and keep it warm in the oven. You will be so happy! |
Anonymous
| Agree with the buttermilk soak & seasoning mix shaken in a bag. Now if you're really going to do this, do it right. Make bacon for breakfast that day & save the grease (really. Go for a run, too- this isn't health food). Add peanut or corn oil to the melted bacon grease to get about 1/2" in the bottom of a cast iron pan. PP is absolutely right about steady temp, small batches, and keeping warm in the oven. Damn, now I want fried chicken too. |
Anonymous
| I wish I had read these before I tried. Fried chicken fail in our home this evening. |
Anonymous
| I've steamed the chicken first and then battered and fried it and it turned out wonderful. |
Anonymous
| I've steamed the chicken first and then battered and fried it and it turned out wonderful. |
Anonymous
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Oil temp is key. Get a candy thermometer so you know you're keeping it at 350. (Unless you can tell by the way a single drop of water pops when you shake it into the oil.)
Too cold and it will soak up oil and turn to mush. Too hot and burned chicken may be the least of your disasters. As with all fried things, salt it right after it comes out of the oil. If you're keeping it warm in the oven, put it on a wire baking rack on top of the baking sheet. Helps it drain and keeps the bottom side from getting oily/mushy. |