Very nice, the hot sauce in my buttermilk brine came through nicely.FreeportBum said:
I do the single dip myself. double,triple is to much for my taste. I read kfc does 7? probably why I hate kfc.I go flour/seasoning,egg,then flour/seasoning. then I put it into the icebox for a couple of hours until the coating is no longer dry, it gets sticky. then fry.
food Fried Chicken
- Thread starter Hells Kitchen
- Start date
buttermilk brine sounds great. I like that "twang" the buttermilk gives it
try 1 cup flour to 1/2 cup corn meal. Season heavy and dip in eggs and milk before you dunk into the flour mix. It never fails and tastes really good.
I think it was the unbleached flour that made it over brown.
what do you put in your flour?
That special BP, salt and pepper powderFreeportBum said:
Me too, now, next time ...
Try again JHP! You have great methods.
This is slammin'! I'm a dark meat champion except when it comes to fried chicken, then I'm all about the breast. I don't like the meatier taste of the dark with the breading. I like sweet elements with my fried chicken, sometimes chicken and waffles with syrup and hot sauce, and to me, only the white works with that. Otherwise it tastes funky. So I go for the white over the dark with fried every time. Similar to the clean flavor of a white flaky fish being fried. It just goes better with breading to me.
This is slammin'! I'm a dark meat champion except when it comes to fried chicken, then I'm all about the breast. I don't like the meatier taste of the dark with the breading. I like sweet elements with my fried chicken, sometimes chicken and waffles with syrup and hot sauce, and to me, only the white works with that. Otherwise it tastes funky. So I go for the white over the dark with fried every time. Similar to the clean flavor of a white flaky fish being fried. It just goes better with breading to me.
Hells Kitchen said:
I am in the middle ...
I like fried chicken in this order: leg, breast, wing, thigh ...
If there's only fried thighs, I'll pass on eating it altogether ...
I like fried chicken in this order: leg, breast, wing, thigh ...
If there's only fried thighs, I'll pass on eating it altogether ...
I agree thighs last. Put the thighs aside and do jerk chicken another day. I prefer thighs best for jerk. Works funny that way!!! But BBQ and jerk thighs rock.
Yeah I only had boneless breasts on had and I did do wings but I also agree, thighs are better smoked and with jerk!
I like Asian thighs ...
and hair, often ... too.
and hair, often ... too.
Chicken looks better than you think JHP, we're always our own worst critics. bone in chicken is best for frying imo. I like breasts, legs, wings, thighs in that order. Will eat em all, just personal preference. I've been digging all the frying going on up in here!
Grant - I had that oxo pepper mill and didn't care for it, despite loving most of their products. After a while it just didn't hold grind size. I've had the lot of pepper mills over the years, you guys discovering tellicherry just now?! For sheesh.
My favorite two pepper mills are one from Vic Firth (cause drummers who make pepper mills) and the Mr Dudley. The MD has a lifetime guarantee, stainless internals and holds more than the vic so I like it better.
(also grant idk wtf you taking bout asain hair, but ok!)
bone in chicken is best for frying imo. I like breasts, legs, wings, thighs in that order. Will eat em all, just personal preference. I've been digging all the frying going on up in here! Grant - I had that oxo pepper mill and didn't care for it, despite loving most of their products. After a while it just didn't hold grind size. I've had the lot of pepper mills over the years, you guys discovering tellicherry just now?! For sheesh.
My favorite two pepper mills are one from Vic Firth (cause drummers who make pepper mills) and the Mr Dudley. The MD has a lifetime guarantee, stainless internals and holds more than the vic so I like it better.
(also grant idk wtf you taking bout asain hair, but ok!)
Thanks, 10.4 % IPA is dangerous when frying in the garage while it is snowing hahahahaha
I think the low and slow process takes care of some of the funkiness of a thigh, and melts some of that stuff, so that's why it's last place for frying. Also when you deep fry, it's technically steaming, since the oil is a barrier, it's steaming in it's own juices, and it traps that funk in there lol. Just my scientific opinion! 
JoynersHotPeppers said:
Now see, I told you I wasn't a foodie.
I bought that mill (not tall, cheap, decent rating) to hold those Tel., but I think those drummer's mills are actually rebranded too, as the Sur La Table one's that we actually have our S&P in ... oddly enough.
I threw away the flank ...
Imma slum on some boxed carbs today to get my chores the rest of the way done and go pick up some fresh produce and groceries tomorrow ...
Gonna pretend it's a TD Sunday tomorrow, I think ...
There should be time for Mexican and sushi tomorrow
LOL @ all this snow-shaming, too!
I bought that mill (not tall, cheap, decent rating) to hold those Tel., but I think those drummer's mills are actually rebranded too, as the Sur La Table one's that we actually have our S&P in ... oddly enough.
I threw away the flank ...
Imma slum on some boxed carbs today to get my chores the rest of the way done and go pick up some fresh produce and groceries tomorrow ...
Gonna pretend it's a TD Sunday tomorrow, I think ...
There should be time for Mexican and sushi tomorrow
LOL @ all this snow-shaming, too!
The smell.
The smell of what? Why did you buy spoiled meat? If it wasnt spoiled what are you taking about. If it was spoiled dont you think you should let the store know? Thats right you dont care about beef when its walking only when youre shitting it out.
I'm not going to apologize for not getting to eat this meat - because it happens infrequently. That said, it just wasn't appealing enough to turn into jerky, looking like that ... I know the red is dye, but you know what - it smelled and looked like shit and the only way I would consider eating it was drenched in soy or Worcestershire and frankly it's not worth the water retention/hbp-effect, and i don't have olives, maters, lettuce, sour cream, tortillas, salsa ... or even non-moz cheese to have it as fajitas.
It's on top in my trash, I can put it in my freezer for you and if you pay for the shipping I'll send it to you w/ a polar pack and you can celebrate it?
I'm not going to apologize for not getting to eat this meat - because it happens infrequently. That said, it just wasn't appealing enough to turn into jerky, looking like that ... I know the red is dye, but you know what - it smelled and looked like shit and the only way I would consider eating it was drenched in soy or Worcestershire and frankly it's not worth the water retention/hbp-effect, and i don't have olives, maters, lettuce, sour cream, tortillas, salsa ... or even non-moz cheese to have it as fajitas.
It's on top in my trash, I can put it in my freezer for you and if you pay for the shipping I'll send it to you w/ a polar pack and you can celebrate it?