Fried Chicken

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Fried Chicken (6 Replies, Read 494 times)

rrobin	# March 3, 2010, 5:26 pm
Group: Moderator Post Group: Super Member Posts: 729 Status:	I can do many things in the kitchen from gourmet to homestyle. Heck I can even make a classic brown sauce which is a full day project. Yep I can do most things.............except fried chicken. It's my achellies heel in the kitchen and now I'm gonna face it! It never comes out good. I always cook it other ways. Bit of irony, I make great restauant style buffalo wings...... Any tips? Or any recipies passed down you can share? I need help in all phases from the oil temp(mixed info), to cooking time, to wet/dry batter info..... oh yea.....stop laughing thanks Edited by rrobin : March 3, 2010, 5:26 pm ----------------------- *There is nothing better than clear skies, calm water, and fish on!!*
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Fried Chicken

Evan	# March 5, 2010, 7:27 pm \| Post: 1
Group: General User Post Group: Newbie Posts: 7 Status:	I don't have a recipe per se, but I've always had great luck with a pretty simple process. I do chicken strips for the kids, just slice a chicken breast into like 4 strips. Dip each strip in milk, then coat with flour that has some garlic powder, onion powder and pepper in it, then coat in scrambled egg, then coat with breadcrumbs. Any ol' breadcrumbs will do just fine, I like to smash up ritz crackers and cornflakes (leave it a bit chunky), then add italian seasoning and some more garlic powder. I'll put some vegetable oil (1/8" in the bottom of the pan) in a frying pan on medium heat, cook until one side is brown then flip it and cook the other side. Remove to paper towels for a few minutes then serve with whatever dippign sauce you want. I've never made it the same twice but it's always a hit.
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Fried Chicken

JuzDuky	# March 6, 2010, 7:50 pm \| Post: 2
Group: General User Post Group: Newbie Posts: 25 Status:	My mom always used an electric skillet for fried chicken. I'm not great at fried chicken either but I believe the cooking vessel and temperature are crucial to success...
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Fried Chicken

rrobin	# March 9, 2010, 8:22 am \| Post: 3
Group: Moderator Post Group: Super Member Posts: 729 Status:	Thanks for the responses. What is a good temp to fry chichen? How long should it fry? And how do you do the coating? Dry/wet, buttermilk/eggs, flour? I like the seasoned flower mixture Evan, but I might be over my skiis using crushed crackers and bread crumbs. I'm sure it tastes great, but knowing me it sounds like I might burn the exterior. ----------------------- *There is nothing better than clear skies, calm water, and fish on!!*
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Fried Chicken

Evan	# March 9, 2010, 11:38 am \| Post: 4
Group: General User Post Group: Newbie Posts: 7 Status:	Medium heat, I honestly never worry too much about it, I just cook until it's golden brown and then on the first batch I will cut into the thickest piece to make sure it's cooked through. Truly, it's not rocket science, just try it and I'm sure it will come out just fine. This recipe seems real simple and has rave reviews - http://allrecipes.com/Recipe/Chicken-Fried-Chicken/Detail.aspx.< /a> I often use a well reviewed recipe like this as a jumping off point, I make it as it's listed, then modify it based on personal taste the next time around. Edited by Evan : March 9, 2010, 11:39 am
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Fried Chicken

Fusion	# March 16, 2010, 12:20 pm \| Post: 5
Group: General User Post Group: Newbie Posts: 42 Status:	I am a firm believer that a heavy cast iron is key to good fried chicken. if you soak it in buttermilk for about an hour or so before it helps to keep it juicy. 360 degrees at about 13-15 minutes is perfect. The bigger pieces like the breasts I do for about 10 mintues and then finish in the oven. Panko bread crumbs work great too.
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Fried Chicken

rrobin	# March 16, 2010, 9:09 pm \| Post: 6
Group: Moderator Post Group: Super Member Posts: 729 Status:	Quote From : Fusion March 16, 2010, 12:20 pm I am a firm believer that a heavy cast iron is key to good fried chicken. if you soak it in buttermilk for about an hour or so before it helps to keep it juicy. 360 degrees at about 13-15 minutes is perfect. The bigger pieces like the breasts I do for about 10 mintues and then finish in the oven. Panko bread crumbs work great too. Fusion!!!! Thanks for chiming in!!!! Thanks for clearing up the buttermilk thing because I thought it was a simple dunk. BTW we all could use some of your favorite recipies here when you get a chance. Our common buds Sunshine and Hoss rave about your cooking. And I never will forget your photag tip... ----------------------- *There is nothing better than clear skies, calm water, and fish on!!*
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