Fried Chicken

[jeffsmith]

Fried Chicken Debate > 9mm vs .45

 

[VaTom]

Preheat oven with cast iron skillet with small amount of crisco in it. When preheat is done, take out skillet and put in what you are frying and put back in oven. Turn once. Do not cover. We do chicken, pork chops, potatoes, salmon cakes, etc this way. 350-375 is best temp. You would be surprised at how nice they turn out -crispy but not too much. Drain on paper towel before serving.

 

[HOUSTON RICK]

Rick, there is a Lee's 6 blocks from me at Montgomery and Ross.

It's handy when I need my " gizzards-n-gravy" fix.

Yes, the gizzards are an acquired taste, but if you are one of the addicted, it is hard to find them elsewhere prepared the same way.

 

[kmyers]

We both love the gizzards, livers and hearts. I agree about the gizzards being something you either love or hate but you do get jaw exercises chewing the things. LOL

 

[Ivan the Butcher]

Fride Chicken Debate > 9mm vs .45

Not at all! There is Fried Chicken, and there is "What the "heck" is this on my plate!"

Ivan

 

[Wise_A]

[ame]https://www.youtube.com/watch?v=0X2I4eZimTw[/ame]

Alton Brown is a Food God, and Good Eats was awesome even if you can't boil water. Unfortunately, Food Network has tilted in the direction of moronic reality shows and "competitions".

Even I can Beat Bobby Flay. Just gimme a good stick.

 

[LoboGunLeather]

My mother was a fried chicken master. Huge and deep cast iron skillet, Crisco with a bit of bacon grease for flavor, buttermilk and flour with salt & pepper. Chickens were purchased whole (or slaughtered fresh) and cut up in the kitchen. Mashed potatoes and pan gravy were mandatory, I think. Homemade biscuits or fried bread and whatever vegetable was in season or available.

Delicious when freshly made. Great cold and wrapped in waxed paper in a brown paper bag with a piece of fruit for school lunch the next day. Nothing better, ever!

Lost my mother in 1970. I wish I had the foresight to grab that old cast iron skillet (at least 18" diameter and 4" deep), probably at least 2 or 3 generations of use! Mom was born and raised near Richmond, Virginia (Mechanicsville area) and if it wasn't fried right it wasn't worth eating.

 

[Jessie]

Lobo, I would kill for that cast iron pan!
I collected all the best pots and pans from home after my parents passed, but nothing like that.

 

[Jessie]

YouTube

Alton Brown is a Food God, and Good Eats was awesome even if you can't boil water. Unfortunately, Food Network has tilted in the direction of moronic reality shows and "competitions".

Even I can Beat Bobby Flay. Just gimme a good stick.

Didn’t you know that there is a new series of his running now?
He also has a series called “ Good Eats Reloaded” where he fine tunes or corrects some of his earlier shows.
Same channel as before.

 

[Jessie]

Kiwi, as said, it’s the temp that’s the key. Shoot for around 375 and KEEP it there. Don’t preheat and then dump a bunch of cold chicken in at once.
It will lower the temp and that’s when the grease soaks into the meat.
Seasonings are up to the eaters.

 

[ACORN]

YouTube

Alton Brown is a Food God, and Good Eats was awesome even if you can't boil water. Unfortunately, Food Network has tilted in the direction of moronic reality shows and "competitions".

Even I can Beat Bobby Flay. Just gimme a good stick.

Put that on pay per view. Where do I sign up?

 

[UncleEd]

And to put added flavor into Alton Brown's
friend chicken, it's nice to know he's a
firearms owner, enthusiast.

 

[kmyers]

Alton Brown and Good Eats always fun to view, he is entertaining and the humor is excellent on the shows.

 

[Chuck24]

Virginia diner to the west and Southland on the NC border. It a tough choice, but Southland's chicken and dumplins are better.

 

[kmyers]

Most of my cooking education was from my grandmother. My mom was a born and raised farm girl but when growing up neither she or my aunt learned to cook from my grandmother. Granny just told them she did not have time to teach them and absolutely no time to clean up the mess afterwards. My brother and our grandfather were close and Kevin learned everything mechanical on the farm and I learned to cook and yes most of it was fried. LOL

Anytime we have fried whatever chicken fried steak, squirrel, rabbit, chicken, pork chops SWMBO tells me to get my butt in the kitchen and go to work.

What I like about LoboGunLeather's post is that here it was also yes, it was almost always mashed potatoes, and either cat head biscuits or corn bread with gravy.

 

[Ethang]

As many have stated, temperature control is the key. Keeping the oil temp up keeps the moisture in the chicken forcing out, which prevents the oil from wicking in.

Alton Brown is a culinary wizard, motor cycle enthusiast, and gun guy who likes custom High Powers. Yes, I have a bit of a man crush on him..

 

[Bullet Bob]

When taking the chicken out to drain, put the pieces on a small metal rack, not a paper towel.

 

[Nevada Ed]

I also enjoy Good Eats.........

and did you know that a whole Turkey dunked 100% in HOT Peanut Oil....

will return 98% of the oil to the pot when done ??

Utmost care must be taken when doing this type of cooking but it is
the "New Way" for extra crispy skin and moist meat.

Have welders gloves, will cook.

 

[joe44va]

Use a good oil, such as peanut, in a pressure cooker. Drain on a rack and eat before it gets cold. My in-laws owned a deli and sold tons (literally) done this way.

 

[Watchdog]

I believe true "Southern fried chicken" is done this way.

And it doesn't always have to be crispy. Hence, for years,
KFC's non-crispy.

I like true fried chicken done the old Southern way. Grew up eating it at grandmother's house.

But I actually prefer baked chicken.

I don't believe I've eaten KFC chicken in thirty years or so. It makes me almost physically ill to even look at it. And Bojangle's isn't far behind. Love Bojangle's dirty rice and beans and biscuits, etc., but cannot abide their chicken. Last chicken I got there was all grisly and rubbery...chicken is not supposed to be chewy.