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axsis - Posted - 11/20/2009: 08:11:06
Hi gang! I have never made fried chicken and would like try try on of your recipes. Got any to share. Also what oil you cook the chicken in.
As always thanks!
jmerullo - Posted - 11/20/2009: 08:49:52
Here’s what I do. It’s more technique than recipe. Keep in mind I’m what some folks here call a “Yankee” so me giving you my fried chicken recipe is like someone from Kentucky advising you on the best ways to prepare a lobster. Still though, I think I make some kick-ass fried chicken so here you go:
Cut up a chicken or use chicken pieces. Smaller is better since you need the meat to cook through before the breading burns. Ideally you want to find small “Fryer” chickens. You don’t want a big Purdue oven stuffer, nor do you want a Cornish game hen.
You can let it sit in a buttermilk bath overnight if you want. I’ve done this but frankly I don’t think it’s worth the time or effort.
Heat about a half inch of oil to 330 degrees in a big pan, preferably cast iron. I use canola oil because I’m a dirty hippie and I can’t use peanut oil because of my son’s allergies. Some folks might tell you to use Crisco or even lard. Don’t let the oil burn. If you have a deep fryer you can also use that though pan frying and deep frying are a bit different.
Season the chicken liberally with a mixture of about 4 parts kosher salt, 1 part ground pepper and 1 part garlic powder. Add your own flavors if you want. Some folks use paprika, chili powder or cayenne pepper.
Mix a cup of flour with a teaspoon of kosher salt and ½ teaspoon baking powder. Add enough water to give it the consistency of a thick pancake batter. Someone from Memphis once told me using a wet batter was blasphemous but I’m not the religious type. Toss the chicken in the batter until all the pieces are coated.
Put about 4-5 pieces into the hot oil. DON’T CROWD THE PAN! You don’t want two pieces touching each other because they won’t cook properly.
If you’re using a deep fryer:
Cook ‘em for about 12 minutes. Shake them a bit in the first couple minutes so they don’t stick to the basket.
If pan frying:
After about 10 minutes turn the pieces over. Ideally the breadinig will be light brown with some nice darker bits where it was touching the bottom of the pan.
After another 10 minutes or so put the pieces on a rack to dry. I use a baking rack over a cookie sheet. I don’t like to put them right on paper towels because then they sit in their own grease and get soggy faster.
Eat. Save a couple of pieces to eat cold at midnight.
Enjoy!
axsis - Posted - 11/20/2009: 08:53:59
jmerullo,You just made me incredibly hungry. Thanks yours is one I will try!
rinemb - Posted - 11/20/2009: 09:12:29
On lards, etc. Remember the old crisco commercial. If you bread it just right, got your oil heated just right, and picked just the right size of chicken, you will not induce that much of the oil into the chicken. Remember in the commercial they poured all but 1 tbsp of oil back into the measuring cup, after frying a whole pan full of bird. Do you believe it?
Brad
jazzylynne - Posted - 11/20/2009: 09:39:29
When I was a kid my mom made fried chicken quite often. I loved it and still do. All that time I thought it was an old family recipe until I got older and read the back of the Bisquick box. Although my mom put in Crisco along with the butter. I put the dry mix in a bag and shake the chicken in that to coat. Here's the recipe, no deep frying
1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
1. Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about 20 minutes longer.
axsis - Posted - 11/20/2009: 09:53:31
Lynne, That one sounds very healthy. My wife will like that one. Thanks
dat - Posted - 11/20/2009: 09:54:50
where is that food forum, I'm getting hungry
Brian T - Posted - 11/20/2009: 11:22:01
Debone a couple of ruffed grouse. Cut into strips. Start heating a pan with some olive oil.
1. Seasoned (S&P etc) flour
2. Egg wash (equal parts egg & milk whisked together)
3. Crumb coating (equal parts smashed cornflakes and raw sesame seeds)
Panfry medium until the sesame seeds are browning nicely.
Serve with 2-yr old, home-made plum sauce.
Instead of the cornflakes, use seasoned & smashed potato chips.
fivebranch - Posted - 11/20/2009: 19:32:03
Favorite chicken recipe:: Chruches Fried Chicken: get in car, drive to resturant, order family pack(spicy)drive back home, enjoy. sometimes change to KFC original recipe.
kyblugrass - Posted - 11/20/2009: 19:54:41
If it's not my moms or my wife's (they don't tell me how they make it) it MUST be Popeye's. Their spicy is OUTSTANDING! and the red beans and rice.... make your tongue lap your brains out it's so good. 
brokenstrings - Posted - 11/20/2009: 22:20:10
A very basic and old-fashioned recipe without umpteen secret herbs and spices or egg or breading. It also works as a first step in making chicken paprikas if you add paprika.
cut-up chicken
flour
salt
pepper
fat
brown paper bag
A chicken fryer--cast-iron skillet deeper than usual--helps, but you have to watch out for splatters anyhow.
Fill the brown paper bag with flour, salt & pepper. Trim fat off chicken pieces and toss them in the bag to coat them. Shake off excess. Fry chicken pieces in hot fat till done.
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