fried chicken

landarc · 05-19-2010, 11:23 PM

After hearing about Gus's Fried Chicken, I found a recipe that is reputedly based upon their recipe. Well, this had to be tried. It involves a soak in buttermilk, coating in highly seasoned flour and your standard frying in a cast iron skillet. Here are a few photos.

This was some good chicken. I prefer the shallow fried version of fried chicken, done in 1/4" of oil and a cast iron skillet, uncovered and without a lot of crust. This is what I got with excellent flavor, juicy and tender meat and crispy skin. This was very good flavored chicken. Here is a recipe for the coating.

The chicken flour dredge:
3 cups flour
2 tsp. paprika
1 tsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground black pepper
Once the chicken is dredged, I like to let it sit for a few minutes to cure the coating. I believe this is key to having the coating stick to the chicken. It makes for a less built up coating as well. Here it is curing for about 15 minutes.

bigabyte · 05-19-2010, 11:27 PM

That looks farking beautiful!

cowgirl · 05-19-2010, 11:46 PM

Mmmm.... Looks fantastic!

SmokeJumper · 05-19-2010, 11:56 PM

Wow, beautiful looking crust on that skin. I'd so hit that.

sfbbqguy · 05-20-2010, 12:13 AM

Very, very nice!

I've only tried fried chicken once so far and it was an absolute failure. I use a Griswold #8 but just couldn't get oil temp right so coating burned and chicken not done. Mess in the kitchen. Hence...just stuck with Kettle!

Guess I'm coming to your house for fried chicken.

landarc · 05-20-2010, 12:23 AM

It is just like BBQ, all about heat control and patience. It really does take 12 to 15 minutes per side over moderate heat. I use the tried and true method of sticking a disposable bamboo chopstick into the oil when it first starts to shimmer, if it bubbles slowly, then chicken goes in. And then I cut heat to medium and look for a medium slow bubble rate. I will say, there is no substitute for cast iron and you have a good one, I really think the best chicken comes from a cast iron skillet.

SmokeJumper · 05-20-2010, 01:08 AM

Landarc, the chopstick test sounds like a great idea. I'll have to try that next time and I'll definitely give this dredge recipe a try.

What kind of oil did you use? Fried chicken is a lunchtime favorite among the non-Asian crowd at our family restaurant (known endearingly as Ho Ho Chicky - translating as harmony harmony chicken) and we always use peanut oil. At home I use grapeseed for health benefits but miss the peanut flavor that I grew up with.

I agree that a cast iron cooking vessel gives superior results but we have always used a deep dutch oven to reduce the splattering.

blues_n_cues · 05-20-2010, 05:54 AM

Quote:

Originally Posted by landarc

It is just like BBQ, all about heat control and patience. It really does take 12 to 15 minutes per side over moderate heat. I use the tried and true method of sticking a disposable bamboo chopstick into the oil when it first starts to shimmer, if it bubbles slowly, then chicken goes in. And then I cut heat to medium and look for a medium slow bubble rate. I will say, there is no substitute for cast iron and you have a good one, I really think the best chicken comes from a cast iron skillet.

dang skippy if yer from the south.i give it..

2Fat · 05-20-2010, 06:06 AM

Quote:

Originally Posted by landarc

After hearing about Gus's Fried Chicken, I found a recipe that is reputedly based upon their recipe. Well, this had to be tried. It involves a soak in buttermilk, coating in highly seasoned flour and your standard frying in a cast iron skillet.
This was some good chicken. .

Fried chicken from Gus's does rock--a little spicy, every piece done to perfection, juicy, crispy fried perfection! Your recipe is probably darn close but was told that corn starch is an integral part of their recipe but haven't done any experimenting(and probably won't)

your yardbird looks great!!

augie · 05-20-2010, 06:53 AM

Looks delicious!

It's now on my "to-do" list.

Thanks!

Johnny_Crunch · 05-20-2010, 07:35 AM

nice looking chicken, will add that to my to do list.

deguerre · 05-20-2010, 07:46 AM

You've been in my Mom's head now too? That's looks and sounds very close to hers which I've never been able to duplicate. Kudos, Landarc Bubba San. Honorary Southern Status still intact!

Phubar · 05-20-2010, 07:57 AM

Looks like a winner in my book!

ecode · 05-20-2010, 08:23 AM

That looks sooooo good.

I once read about adding a pinch or two of baking powder in with the flour helps the coating stick but since you aren't using any egg or buttermilk first that doesn't' seem to be a problem with yours. I've got to try that.
Thanks.

Desert Dweller · 05-20-2010, 08:34 AM

I gotta try that. Looks mighty good Bob!

05-19-2010, 11:23 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	fried chicken After hearing about Gus's Fried Chicken, I found a recipe that is reputedly based upon their recipe. Well, this had to be tried. It involves a soak in buttermilk, coating in highly seasoned flour and your standard frying in a cast iron skillet. Here are a few photos. This was some good chicken. I prefer the shallow fried version of fried chicken, done in 1/4" of oil and a cast iron skillet, uncovered and without a lot of crust. This is what I got with excellent flavor, juicy and tender meat and crispy skin. This was very good flavored chicken. Here is a recipe for the coating. The chicken flour dredge: 3 cups flour 2 tsp. paprika 1 tsp. cayenne pepper 2 tsp. salt 1 tsp. freshly ground black pepper Once the chicken is dredged, I like to let it sit for a few minutes to cure the coating. I believe this is key to having the coating stick to the chicken. It makes for a less built up coating as well. Here it is curing for about 15 minutes. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-19-2010, 11:27 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That looks farking beautiful! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

05-19-2010, 11:46 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Mmmm.... Looks fantastic! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

05-20-2010, 12:13 AM	#5
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA	Very, very nice! I've only tried fried chicken once so far and it was an absolute failure. I use a Griswold #8 but just couldn't get oil temp right so coating burned and chicken not done. Mess in the kitchen. Hence...just stuck with Kettle! Guess I'm coming to your house for fried chicken. __________________ 2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL

05-20-2010, 12:23 AM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	It is just like BBQ, all about heat control and patience. It really does take 12 to 15 minutes per side over moderate heat. I use the tried and true method of sticking a disposable bamboo chopstick into the oil when it first starts to shimmer, if it bubbles slowly, then chicken goes in. And then I cut heat to medium and look for a medium slow bubble rate. I will say, there is no substitute for cast iron and you have a good one, I really think the best chicken comes from a cast iron skillet. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-19-2010, 11:56 PM	#4
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam	Wow, beautiful looking crust on that skin. I'd so hit that.

05-20-2010, 01:08 AM	#7
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam	Landarc, the chopstick test sounds like a great idea. I'll have to try that next time and I'll definitely give this dredge recipe a try. What kind of oil did you use? Fried chicken is a lunchtime favorite among the non-Asian crowd at our family restaurant (known endearingly as Ho Ho Chicky - translating as harmony harmony chicken) and we always use peanut oil. At home I use grapeseed for health benefits but miss the peanut flavor that I grew up with. I agree that a cast iron cooking vessel gives superior results but we have always used a deep dutch oven to reduce the splattering.

05-20-2010, 06:53 AM	#10
augie is one Smokin' Farker Join Date: 10-30-07 Location: Melbourne, FL	Looks delicious! It's now on my "to-do" list. Thanks! __________________ Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X)

05-20-2010, 07:35 AM	#11
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	nice looking chicken, will add that to my to do list. __________________ J Crunch

05-20-2010, 07:46 AM	#12
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	You've been in my Mom's head now too? That's looks and sounds very close to hers which I've never been able to duplicate. Kudos, Landarc Bubba San. Honorary Southern Status still intact! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog Last edited by deguerre; 05-20-2010 at 09:12 AM.. Reason: forgot the freakin' Bubba

05-20-2010, 07:57 AM	#13
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Looks like a winner in my book! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

05-20-2010, 08:23 AM	#14
ecode On the road to being a farker Join Date: 06-23-09 Location: My house	That looks sooooo good. I once read about adding a pinch or two of baking powder in with the flour helps the coating stick but since you aren't using any egg or buttermilk first that doesn't' seem to be a problem with yours. I've got to try that. Thanks.

05-20-2010, 08:34 AM	#15
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close...	I gotta try that. Looks mighty good Bob! __________________ [FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]

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