Noob question… What's the point of the buttermilk, anyway?
food Fried Chicken
- Thread starter Hells Kitchen
- Start date
ill be honest i do lots of things with milk,"have moved to yougurt" on several cuts.
chicken:: if you have to tenderize it you have a old crusty bird.
i think ive only eaten a bought bird "of any kind" maybe 5 times in the last three years. that includes twice eating at some china buffet.
so i guess if your buying store bought you might need to tenderize?
frsh duck,fresh chicken,fresh turkey,fresh ostrich. guess thats why im fat
chicken:: if you have to tenderize it you have a old crusty bird.
i think ive only eaten a bought bird "of any kind" maybe 5 times in the last three years. that includes twice eating at some china buffet.
so i guess if your buying store bought you might need to tenderize?
frsh duck,fresh chicken,fresh turkey,fresh ostrich. guess thats why im fat
i dont need to read all that. i dont have no beef with milk"i drink 3 glasses everyday" we have been making our own butter for over a year now. i love milk!
i just dont need to soak my bird in it. it dont get more fresh and tender than watching it walk around and then throwing it in the frying pan. old birds get made into gator bait around here.
yall mofos going to make me fry up some chicken
i just dont need to soak my bird in it. it dont get more fresh and tender than watching it walk around and then throwing it in the frying pan. old birds get made into gator bait around here.
yall mofos going to make me fry up some chicken
I am 1/4 Yankee, 3/4 south of the lineJayT said:
That link was for dash, I kill plenty that I eat btw...as for yardbirds...mehsicman said:i dont need to read all that. i dont have no beef with milk"i drink 3 glasses everyday" we have been making our own butter for over a year now. i love milk!
i just dont need to soak my bird in it. it dont get more fresh and tender than watching it walk around and then throwing it in the frying pan. old birds get made into gator bait around here.
yall mofos going to make me fry up some chicken
Took some of the advice onboard and will try buttermilk again. Last time I soaked in only buttermilk and it ended up an epic fail. Black skin after only 8 minutes in the bath, so this time I'm using 1:3 ratio of buttermilk to water.
The left over chicken pieces from last night were put back into the brine, then this morning I transferred them to a seasoned buttermilk/water mixture. I heaped on a crap ton of chilli powder and flakes to get some spice in there. Also put in a generous helping of Tabasco sauce (yes, yes Heresy I know!!!!) but I LOVE its flavour. Squeezed some lemon juice in to give it a tang.
The left over chicken pieces from last night were put back into the brine, then this morning I transferred them to a seasoned buttermilk/water mixture. I heaped on a crap ton of chilli powder and flakes to get some spice in there. Also put in a generous helping of Tabasco sauce (yes, yes Heresy I know!!!!) but I LOVE its flavour. Squeezed some lemon juice in to give it a tang.
geeme said:
Problem with pan frying is that you don't know the exact temps of the oil. Last night I heated it up until bits of flour were bubbling then turned the burner to half after adding the chicken which resulted in a near perfect skin. Last time I had it on the wok burner instead of the normal burner so probably was too hot.
Soaking in the 1:3 buttermilk/water mixture created a completely different flavour and skin to just the brining and then dipping in water-milk.
The flavour was phenomenal, and the chicken was literally falling off the bone. One odd thing though, the skin was not sticking as well as my water brined ones in my OP. But the meat itself was so much more tender and juicy IMO.
However, I have to say, this chicken was better than the ones in my OP, the flavour of the skin was amazing, and the meat was so soft, juicy and tender it was actually falling apart in my hands. Goddamn.
The flavour was phenomenal, and the chicken was literally falling off the bone. One odd thing though, the skin was not sticking as well as my water brined ones in my OP. But the meat itself was so much more tender and juicy IMO.
However, I have to say, this chicken was better than the ones in my OP, the flavour of the skin was amazing, and the meat was so soft, juicy and tender it was actually falling apart in my hands. Goddamn.
After you dredge and get the dry ingredients on it, place it on a rack for a period of time to air dry. This should achieve the crispy skin you seek. Glad to hear it turned out awesome, I'd hit it!
Damm fine looking chicken!
Best $12 you will ever spend...
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365° F is my ideal frying temperature for chicken. 400°- 425° for twice dipped french fries. mmmmHells Kitchen said:
Best $12 you will ever spend...
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Scoville DeVille said:Damm fine looking chicken!
365° F is my ideal frying temperature for chicken. 400°- 425° for twice dipped french fries. mmmm
Best $12 you will ever spend...
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Im with you JHP....here is one i use, same priceJoynersHotPeppers said:
http://www.walmart.com/ip/Taylor-Candy-Jelly-Deep-Fry-Thermometer/16514983?action=product_interest&action_type=title&placement_id=irs_top&strategy=PWVAV&visitor_id=75600765879&category=0%3A4044%3A623679%3A133020%3A1074487&client_guid=7c2e5c05-5db9-44cf-b927-9c30e516703b&config_id=2&parent_item_id=10542212&guid=f8a5ae3c-465d-484d-a424-163b3af725a0&bucket_id=irsbucket000&findingMethod=p13n
JoynersHotPeppers said:
The skin was crispy, just didn't adhere to the chicken as much as I'd like, although the skin in the OP batch stuck better even though I used the same techniques. Interesting.
Have to get me one of those thermometers!
i like to make mine with flour and blue corn meal, i season my flour with spices and super hot pepper powder. I use eggs too of course and a little milk.
This thread certainly brings back fond memories! Hot n spicy KFC was one of the first foods that got me really loving spicy food. I think I was around 10 when I first tried it, and holy crap did it it burn at the time! But I loved the flavour. And quickly learnt to love the heat. I'd never really even cared for KFC up until then. KFC hot n spicy is still a guilty pleasure of mine, and an extremely rare one now as for some reason they don't have any sort of variety of it in the heart of Cajun country, so I can only indulge on rare trips back home. All we can get is original or crispy, which is the same as hot n spicy but without the spices. Severely tempted to try my own now. Any chance you could share your recipe Hells Kitchen?
MeatHead1313 said:
Over here they only bring out Hot n Spicy once a year for a month. Queensland and Western Australia get it permanently for some reason, while we suffer. :
Actually that's what got me into chilli and spicy foods aswell
I absolutely adore Hot n Spicy, as a kid nothing else made me happier, when my parents would say "we are going to get some Kentucky, it was better than christmas lol. My recipe is experimental at this stage, just trying out different methods of brining/marinating and fine tuning the spices. One thing I need to try is create a very hot dry rub, rub the chicken with it, then proceed with marination and flouring. There is a shop called "USA foods" not far from me and the place is a chilli palace. Might get started with this: http://www.usafoods.com.au/Sauces-and-Spices/Spices-and-Rubs/Los-Chileros-Chile-Habanero-Powder-1oz
Even putting several tablespoons of Cayenne pepper, chilli powder etc in the flour, and loading the marinate with hot sauce, chilli flakes and more Cayenne pepper it was still not very hot...