Who likes fried chicken?

JayT

JayT

I made some fried chicken this weekend and it was divine! I read a few recipes and picked up a few pointers that made it the best I've ever made. The tips were simple, but made all the difference. First of all, buttermilk. I marinated the chicken pieces in buttermilk and spices for 8 hours. Next into the seasoned flour and then the second pointer, resting. I let the floured pieces sit for a half hour before frying them in peanut oil at 300F for about 16-17 minutes. Yummy. So how do you do it?
 
The question should be "Who DOESN'T like fried chicken?" Probably a much shorter list lol.


You pretty much nailed it on the head Jay. Buttermilk marinade + frying in peanut oil. Those are the 2 keys to badass fried chicken.
 
Fried chicken is great when it is done right! Well I guess that goes for any food, but most of the time, it's not done right. Yours sounds good.
 
JayT said:
I made some fried chicken this weekend and it was divine! I read a few recipes and picked up a few pointers that made it the best I've ever made. The tips were simple, but made all the difference. First of all, buttermilk. I marinated the chicken pieces in buttermilk and spices for 8 hours. Next into the seasoned flour and then the second pointer, resting. I let the floured pieces sit for a half hour before frying them in peanut oil at 300F for about 16-17 minutes. Yummy. So how do you do it?
Click to expand...

You have some 'splaining to do Lucy.....

First of all you sir deserve the scorn of the entire THP forum for being a failure and NOT POSTING PICS!! Now that we have that out of the way you sir deserve 1/2 a beer for the buttermilk. Thats the only way I fry chicken. Another 1/2 beer for the resting and the peanut oil. I fry everything in peanut. The second beer I pour out on the floor at your feet as you fried the chicken at 300 rather than the mandatory no less than 350 or over 375!

:tosses empty PBR can at JayT:

I still love ya' man but like Ralph Cramden said to Norton.."I'm watching you...."

Cheers, TB.
 
texas blues said:
You have some 'splaining to do Lucy.....

First of all you sir deserve the scorn of the entire THP forum for being a failure and NOT POSTING PICS!! Now that we have that out of the way you sir deserve 1/2 a beer for the buttermilk. Thats the only way I fry chicken. Another 1/2 beer for the resting and the peanut oil. I fry everything in peanut. The second beer I pour out on the floor at your feet as you fried the chicken at 300 rather than the mandatory no less than 350 or over 375!

:tosses empty PBR can at JayT:

I still love ya' man but like Ralph Cramden said to Norton.."I'm watching you...."

Cheers, TB.
Click to expand...

DAMN, Snap!!!
 
Ok.....

I have only had fried chicken from that well know global fast food outlet, and I would love to try this myself (as I'm sure it will be much nicer, and probably healthier).

Questions:

1. How big do you make the chicken pieces, allowing that I would be using mostly breast so the kids will eat it to?

2. What sort of spices are good to use? Is it a case of 'use your imagination' or are there some basic flavour rules that have to be followed to ensure your entry into heaven...:lol:

3. When you say fried, do you mean totally submerged or just pan fried?

:places left hand over heart:

I do solemnly swear to take photos of all preparation and frying of all chicken, so help me god.....:D
 
I love chicken - baked, fried, deep fried, broiled - almost any way but raw! Use left over fried chicken, add a bunch of creme of chicken soup, put it in a pan with biscuits; cover it with rice; make white chili with it. The only entree that comes close to it is seafood, especially thick cod fillets or jumbo frog legs.

Man, am I hungry!

Mike
 
moyboy said:
Ok.....

I have only had fried chicken from that well know global fast food outlet, and I would love to try this myself (as I'm sure it will be much nicer, and probably healthier).

Questions:

1. How big do you make the chicken pieces, allowing that I would be using mostly breast so the kids will eat it to?

2. What sort of spices are good to use? Is it a case of 'use your imagination' or are there some basic flavour rules that have to be followed to ensure your entry into heaven...:lol:

3. When you say fried, do you mean totally submerged or just pan fried?

:places left hand over heart:

I do solemnly swear to take photos of all preparation and frying of all chicken, so help me god.....:D
Click to expand...

You sir are a man of honor!
My chicken begins thusly. I heat peanut oil to about 360 in my dutch oven, enough to submerge the chicken. Mostly I use either thighs or wings. I marinade the chix in buttermilk for 24 hours. Then I get it out of the marinade and let it drip the excess then dunk into the flour mix..usually flour, cayenne, seasalt granulated garlic and fresh cracked pepper. Often I will double dip i.e. back into the buttermilk and once more into the flour and then set on a wire rack to rest up to a half hour. Then into the dutch a piece at a time. The coolness of the chix will know down the temp and bit so wait for it to come back up and drop in another piece. If the chix floats to the top, it's done but make sure you flip it if needed to brown evenly all around. Once done, let it drain on a wire rack NOT PAPER TOWELS!

That's my basic game plan but I often change it up. Sometimes I change the marinade to say...thai sweet chili sauce mixed with mayo. The buttermilk is more traditional and really keeps the chix moist and tender.

Cheers, TB.
 
texas blues said:
You sir are a man of honor!
My chicken begins thusly. I heat peanut oil to about 360 in my dutch oven, enough to submerge the chicken. Mostly I use either thighs or wings. I marinade the chix in buttermilk for 24 hours. Then I get it out of the marinade and let it drip the excess then dunk into the flour mix..usually flour, cayenne, seasalt granulated garlic and fresh cracked pepper. Often I will double dip i.e. back into the buttermilk and once more into the flour and then set on a wire rack to rest up to a half hour. Then into the dutch a piece at a time. The coolness of the chix will know down the temp and bit so wait for it to come back up and drop in another piece. If the chix floats to the top, it's done but make sure you flip it if needed to brown evenly all around. Once done, let it drain on a wire rack NOT PAPER TOWELS!

That's my basic game plan but I often change it up. Sometimes I change the marinade to say...thai sweet chili sauce mixed with mayo. The buttermilk is more traditional and really keeps the chix moist and tender.

Cheers, TB.
Click to expand...

Consider it made my good man.......:lol:

I will report back with pics once consumed.....
 
moyboy said:
Do you use a probe type temp guage to determine the oil temp?
Click to expand...

Just get you one of those glass candy/frying thermometers that clips to the side of the pan. They're only 5-6 bucks.

Or you can go digital with a remote probe thermometer. Whatever you do make sure its not touching the bottom.
 
moyboy said:
Do you use a probe type temp guage to determine the oil temp?
Click to expand...

That I do. I use a candy thermometer that goes to 550 and has a clip that attaches to the side of the dutch. If you don't have one...a little trick that will get you close is to dip your finger in the marinade/flour and if it really starts to go like pancakes then its good to go..

Just so happens I had some thighs that I had bought yesterday and while I wasn't thinking 'bout it, when the thread popped up I decided to improvise and fry 'em up. Pics tomorrow or asap.

Cheers Moy, TB.
 
Txclosetgrower said:
The question should be "Who DOESN'T like fried chicken?"
Click to expand...

Damn, TX ya beat me to it(by a wide margin no less), but thats EXACTLY word for word what i thought when i read the title of this thread.
 
the only thing I can add, or will add to what has been said is if the chicken is not as "crispy" as you want, use 1 cup corn starch per two cups of flower...that will really crisp the chicken up...
 
You must log in or register to reply here.
Back
Top