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I'm considering trying to make fried chicken, as I've never done it before & who knows what is in the deli chicken.
I've looked online, and of course there are as many recipes/techniques as to be too much/too confusing to bother with. (& who to believe!)
Anyway, suggestions?
Thanks for any help/ideas.
My first few forays in frying chicken were not good. crispy on the outside and raw inside.
This vid has some good hints.
http://www.youtube.com/watch?v=4zpc16R-6Bg
Are you really asking for batter recipes?
I mean, frying chicken isn't rocket science. You have the option to pan fry or deep fry and you can pick your oil.
I pan fry in a cast iron deep skillet using peanut oil at 375F-400F. I work in batches so as to not overcome the temperature mass of the oil so the frying is quick and the chicken doesn't get saturated with oil.
As for the batter, well everyone does it different. I don't know that I ever do it the same way twice. I typically toss homemade bread crumbs, flour, salt, pepper, cayenne, marjoram, thyme, sage and paprika. I blend an egg with a small amount of milk to coat the chicken in prior to battering.
I've never made it before either... would be good to have a nice simple recipe for it...
Small pieces to fry. You don't want big honkin breasts. Takes way to long to cook them. Risk of burning the oil along with the exterior while the interior is still uncooked.
Anymore, I grill chicken. Marinated in some Italian dressing. Mmmmm. Sorry for the derail.
You could still marinate the chicken then bread it and deep fry it. Same idea as injecting turkeys before deep frying.
So what do you do w/ all that used oil? Just toss it? Could add up for just a meal here or there!
Think you can filter/strain it and recycle, best stored cold.Quote:
Originally Posted by MNeagle
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Originally Posted by MNeagle
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Originally Posted by Dogman
What would you say Dogman, three uses as long as it gets strained and not burned?
At least, if refrigerated maybe longer/more uses. But stored on the counter top , it should be OK if used at least once a week, two , three or more. Do it here, and as long as it smells and looks fine, it gets used.Quote:
Originally Posted by osoab
The key is as you said , burned! If not it is good too go!
Has not killed me yet!
Hell when I cook beef with a lot of tallow/fat, I keep the grease and reuse.
I would add that you need to do the french fries 1st and only on the first batch of chicken. No one want's chicken tastin fries.Quote:
Originally Posted by Dogman
Who says? Good stuff! ;DQuote:
Originally Posted by osoab
The standard breading procedure is flour, egg wash (egg + a little water whisked up), and then bread crumbs. If you aren't allergic to wheat, the BEST bread crumbs on the planet are panko, which are Japanese bread crumbs. This is what all fancy restaurants use.
http://savoryandsafe.com/wp-content/...hree-bowls.jpg
Feel free to add dried herbs, salt, and pepper to the flour mixture.
http://ninecooks.typepad.com/photos/...ized/panko.jpg<---Panko
I'm allergic to wheat so what I do is tapioca/rice flour, egg wash, and crushed Rice Chex Mix. It actually tastes really good.
The best way to do fried chicken is to cut large cubes of chicken breasts, doing one of the 2 above methods, and setting those on paper towels. This is called popcorn chicken. Then in a metal bowel on low heat heat up some Sriracha hot sauce with salt and pepper, and slowly whisk in whole butter to your desired consistency and you then have buffalo wing sauce. Toss your popcorn chicken in this bowel and you'll then have buffalo poppers, an extremely delicious snack. You can also make regular buffalo wings with the method, but just don't bread the wings, fry them as-is until they are crispy, and toss them in the Sriracha buffalo wing sauce.
http://static-l3.blogcritics.org/09/...06sriracha.jpg <---Sriracha
http://img.foodnetwork.com/FOOD/2009...rs_s4x3_lg.jpg <---Buffalo Poppers
When doing fried chicken, I believe peanut oil is best. It cooks hot without burning, and has a great flavor with fried chicken. If you cook the fried chicken too hot the exterior will get crispy, but the interior will be raw. If you cook it too low the exterior will be soggy and the interior overcooked. So this takes some skill, and don't be afraid to finish things off in the oven, though if you are finishing things in the oven, it might mean you're cooking thing too hot. I cook my fried chicken in my wok. A wok is probably the best thing to fry chicken in next to an actual fryer in my opinion. Some people will say a cast iron skillet, but I disagree for many reason I don't want to get into, though the main one is the fact that you have to use up a LOT more oil when using a cast iron skillet in comparison to a wok. I fry in my cast iron skillet only when I'm doing potato tacos, which I prob could explain if you guys wanna know how.
And just what's the matter with those?? Oh, you're talking chicken!! ;DQuote:
Originally Posted by osoab
We no longer fry chicken since we have discovered this recipe. You use French's fried onions (crushed into finer pieces) instead of traditional breading. Then you bake instead of deep fry. It is delicious. The chicken is incredibly moist, I think it's from the oils in the onion stuff. Tastes similar to fried chicken, but better. And it's a LOT less messy. We serve it up with fresh romaine and Caeser dressing.
http://www.frenchs.com/recipe/french...chicken-RE1309
http://rms.genuineinteractive.com/rm...s/lg_11101.jpg
I don't know but I'd be willing to bet those packaged fried onions are loaded with MSG at the least and likely several other things I have no interest in consuming.
But they're sooo good :D
This recipe is absolutely delicious, I just tried it. Thanks for posting it, instant favorite!Quote:
Originally Posted by Half Sense
Also, I didn't see any ingrediants in french's onions that could be msg. All basic stuff. If it does have msg, I'll know because I get a screaming headache from it.
I love fried chicken, it's one of my favorite foods that I will consume regardless of how good or bad it is for me. Shami, that recipe you posed above sounds amazing, I must try it!
it's not deep fat frying - but - first i cook some bacon to get some grease + i like bacon.
then i saute the chicken quarters or thighs.
for salt i use the packets i mooched from McDonald's.
my new year's resolution every year - to not burn my food.
yesterday i burned some onions. they were on sale & i figure they're nutritious.
i imagine a job at KFC would be educational. for that kind of frying i guess half the secret is the batter, the other half is temperature & cooking time.
this thread is amateur hour....everybody knows buttermilk is key ingredient
I love fried chicken. You should try this *URL Removed*recipe. It tastes good.
Visit the *URL Removed* website if you want to know more.
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Originally Posted by kara23
Spam
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Originally Posted by kara23