Fried Chicken...

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juliev
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2005/01/04 14:42:12 (permalink)

Fried Chicken...

What is your fav fried chicken coating? I'm in the mood now for some good fried chicken. Can I have some ideas? I really want to make this tomorrow. I am really craving it now since reading a post in the misc forum (foods you can't live without).
#1

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    Michael Hoffman
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    RE: Fried Chicken... 2005/01/04 14:48:04 (permalink)
    I'm not much of a fried chicken fan. Every once In a while I might have some, but not often. The best I ever had was the fried chicken they used to sell during Carnival in Charlotte Amalie. It was very spicy and it was deep fried -- skinless.
    #2
    Michael Hoffman
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    RE: Fried Chicken... 2005/01/04 14:50:26 (permalink)
    I forgot, there is a place in Jacksontown, Ohio, right on U.S. 40, The National Road, that serves extraordinary fried chicken. The place is called Clark's, and they do their chicken in cast iron skillets. Jacksontown is about 25 or 30 miles east of Columbus.
    #3
    juliev
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    RE: Fried Chicken... 2005/01/04 14:51:30 (permalink)
    I don't have it that often either. Last fried chicken I had was at KFC. I would like to take a crack at it.
    #4
    Michael Hoffman
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    RE: Fried Chicken... 2005/01/04 14:57:10 (permalink)
    I have a 16 year old grandson who likes to stop by KFC and get one of those big bucket things. It sometimes takes him all of 15 minutes to finish the whole thing.
    #5
    juliev
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    RE: Fried Chicken... 2005/01/04 15:04:18 (permalink)
    **drool** I so do love their fried chicken.. but, I really want to make my own. It's a skeery thought, but I think I could do it.
    #6
    Michael Hoffman
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    RE: Fried Chicken... 2005/01/04 15:08:39 (permalink)
    quote:
    Originally posted by juliev

    **drool** I so do love their fried chicken.. but, I really want to make my own. It's a skeery thought, but I think I could do it.

    It's bound to be easy. Just make believe you're making chicken fried steak, but use chicken instead.
    #7
    Rusty246
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    RE: Fried Chicken... 2005/01/04 15:26:53 (permalink)
    We have a place here in the tiny town of Alachua that makes the best fried chicken in 3 counties, it's called Mulberry Landing. Not that anyone would ever make it down this far but if you ever do it's a must try. The food is buffet style but always being replenished so it's very fresh and it's family owned. Some items include(all southern)fried chicken, mashed potatoes(real), peas or beans of some sort, gravy, rice, okra and tomatoes, fried okra, etc. fresh rolls. Catfish on Sundays.
    When I fry myself it's dip in an egg wash then dredge in seasoned flour, cover for 10 - 15, uncover to crispin' about another 10 min. Always cast iron. I usually have to do mine in two batches, and oh the great gravy!

    Come on down ya hear?
    #8
    garykg6
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    RE: Fried Chicken... 2005/01/04 16:38:26 (permalink)
    take your cut-up chicken pieces,roll in flour,dip in a wash of 2 eggs/8oz water,roll in flour again....make sure oil is hot(not smoking,you'll burn the house down) and add pieces....you may season flour beforehand with salt,pepper,etc. cook for about 20min and check one piece....tastes great hot,room temp. or cold. It's always a little messy but well worth it,you will be treated like a goddess.
    #9
    Wistah
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    RE: Fried Chicken... 2005/01/04 18:23:03 (permalink)
    My mother used to make the best fried chicke using something called Bell's Chicken Flour....don't know if it's still on the market but may be worth a look.
    #10
    Rayme
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    RE: Fried Chicken... 2005/01/04 19:12:08 (permalink)
    Well my recommendation would be the traditional one of seasoned flour although my mom used to make it with corn flake crumbs which was pretty good. Make sure you use chicken with the skin and definitely get some dark meat. Then soak or brine your chicken (at least for two hours), pat dry and make sure your chicken is at room temperature, heat lard or shortening to around 350-375 degrees in a heavy pan (cast-iron is best), coat your chicken pieces in seasoned flour (salt and pepper) by shaking them one or two pieces at a time in a paper bag, let them sit for around 10 minutes to set the coating and then fry until crispy (probably around 8-10 minutes a side starting with the skin side down), drain on a rack and then enjoy. Easy.
    #11
    Bushie
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    RE: Fried Chicken... 2005/01/04 20:06:20 (permalink)
    Julie, here's an old thread with some great info. Pay particular attention to the advice of the illustrious pogophiles:

    http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=2841
    #12
    juliev
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    RE: Fried Chicken... 2005/01/04 20:45:23 (permalink)
    ty everyone! I am going to do this tomorrow. Thanks for the great ideas!
    #13
    paul and louise
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    RE: Fried Chicken... 2005/01/05 20:28:49 (permalink)
    season as you like,
    but for extremely light and crispy crust try using rice flour
    #14
    emsmom
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    RE: Fried Chicken... 2005/01/06 08:42:51 (permalink)
    Julie,
    Did you do your fried chicken. It made me want to fry some chicken so I did last night. I just seasoned my flour with salt, pepper, paprika and Natures Seasoning. My chicken was great.
    #15
    jellybear
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    RE: Fried Chicken... 2005/01/06 08:49:54 (permalink)
    The best Fried Chicken is really simple,Take all purpose flour,salt and pepper,Roll the chicken in the flour,set it on a rack for a few minutes then bread again and deep fry at 375 till juices run CLEAR!Even a Yankee cannot mess this up!To mix things up try a SEAFOOD BREADER mix but omit the salt.
    #16
    corabeth
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    RE: Fried Chicken... 2005/01/06 09:11:38 (permalink)
    My grandmother taught me how to fry chicken & I think the trick is not the breading used ( I just use flour, salt, & pepper), but in way you fry the chicken.

    I use regular vegtable oil & butter, just enough to come just about 1/2 up on the chicken. The butter gives the chicken a wonderful flavor. Heat the oil & butter just to almost smoking. I add the chicken, fry until not quite golden brown, turn over, cook other side to same coloring(it will take less time on the second side), turn again & fry until not quite goldn brown. Turn again & fry both sides to the perfect color & crispness. The trick is never to leave the stove. I stand right over the chicken. If you do not stay right there, the chicken can go from just right to burnt in just a second.

    Then I make the best part--THE GRAVY!!
    #17
    juliev
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    RE: Fried Chicken... 2005/01/07 06:44:00 (permalink)
    Yes I made my chicken and it turned out pretty good for a first attempt. I didn't have any gravy though Corabeth..sounds good though!

    I used a seasoned flour (flour, season salt, cracked black pepper, garlic powder, oregano, and thyme)after marinating in the buttermilk, which I added a little Frank's hot sauce to. I would have liked to let it marinate over-night. I guess 4 hours was enough. I deep-fried at 350 for about 20 min. It was yummy!
    #18
    Art Deco
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    RE: Fried Chicken... 2005/01/07 10:30:51 (permalink)
    I made fried chicken a few days ago and tried something a little different which I thought improved the flavor. Instead of using all flour, I tried a 50%/50% blend of flour & masa harina. Gives the crust a bit more of a corn flavor without upsetting the texture of the crust (unlike corn meal). Only seasonings were salt, black pepper and cayenne. Turned out really well...
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    michaelgemmell
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    RE: Fried Chicken... 2005/01/07 17:33:06 (permalink)
    Corabeth, what's the proportion of butter to oil? And how do you make that gravy? Thank you!
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    Rayme
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    RE: Fried Chicken... 2005/01/07 18:12:54 (permalink)
    quote:
    Originally posted by jellybear

    The best Fried Chicken is really simple,Take all purpose flour,salt and pepper,Roll the chicken in the flour,set it on a rack for a few minutes then bread again and deep fry at 375 till juices run CLEAR!Even a Yankee cannot mess this up!To mix things up try a SEAFOOD BREADER mix but omit the salt.

    Deep fry huh. Hey Jelly bear, even this Yankee knows that Southern Fried is not deep fried.
    #21
    Art Deco
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    RE: Fried Chicken... 2005/01/07 22:00:47 (permalink)
    Hmmm. And double-breaded too. Sounds rather like fast-food chicken to me...
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    jellybear
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    RE: Fried Chicken... 2005/01/08 09:09:18 (permalink)
    We Deep fry everything down here,Sometimes I will Oven Fry or shallow fry,but its got to be FRIED!
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    corabeth
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    RE: Fried Chicken... 2005/01/09 15:03:34 (permalink)
    quote:
    Originally posted by michaelgemmell

    Corabeth, what's the proportion of butter to oil? And how do you make that gravy? Thank you!


    Gosh, I am one of those cooks who learned from watching my mother & grandmothers & none of use many recipes for "home cooking". But if I were to guess, I would say 2-3 tablespoons of butter. The combination of oil & melted butter should come up about half way up the side of the chicken. I also always use unsalted butter for cooking & baking.

    As for the gravy, after frying the chicken, I add flour to the oil/butter left in the skillet over medium heat. Again, I don't measure, but just add the flour until it soaks up the oil/butter. You don't want to see any of the oil/butter, but don't add too much flour or you will end up with just a ball of starch. Add the flour while stiring with a wooden spoon to get up all of the good bits off the bottom of the pan. Cook the flour/oil/butter until slightly brown, 2-3 minutes. Be careful not to let it get too brown, stay right at the stove stirring constantly. Raise the heat to medium/high, then add your liquid. Most of the time I will add milk, starting out with about 2 cups. Then using a whisk mix the flour mixture with the milk. Bring to a boil, whisking constantly while the gravy thickens. I add more milk as needed to get to the correct "gravy" consistancy. We like our gravy fairly thick. I then add kosher salt & lots of freshly cracked pepper. I always serve mashed potatoes & sometimes I use the liquid from cooking the potatoes as well as milk to the gravy.

    Hope this helps.
    #24
    jellybear
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    RE: Fried Chicken... 2005/01/10 09:14:23 (permalink)
    Pogo,If you notice I dont use a egg batter that makes a heavy breading,The first coating of flour helps the second coat make a nice light coating.Try not to be so negative.
    #25
    Art Deco
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    RE: Fried Chicken... 2005/01/10 11:17:15 (permalink)
    quote:
    Originally posted by jellybear

    Try not to be so negative.


    My apologies. In the future when I disagree with your technique I will refrain from comment.
    #26
    michaelgemmell
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    RE: Fried Chicken... 2005/01/10 19:33:57 (permalink)
    Thanks, Corabeth, that helps a lot. Got it!

    Your name reminds me of that fascinating character on "The Waltons" and brings a smile to my face whenever I see it!
    #27
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