Fried Chicken

Sledneck · 04-02-2008, 09:46 PM

Fried chicken recipes. Anybody? In oil not on the cooker or oven some real artery clogging old fashion chickun

HoDeDo · 04-02-2008, 09:49 PM

Pan fried at 350. I'll find a link. Gotta thank Todd for forcing me to want to master go old Pan Frying again... We turned out some killer chicken at a couple of contests last year.

smknwhlswife · 04-02-2008, 10:09 PM

Here is the one Andy was talking about.

http://www.foodnetwork.com/food/reci..._15279,00.html

eagle697 · 04-02-2008, 10:27 PM

start by soaking the chicken pieces in buttermilk overnight. This really makes it moist and tender. drain the chicken in a colander, don't rinse. dredge in seasoned flour ( use the spices of your choice. I use garlic powder, paprika, kosher salt), ensuring the shake off all excess. dip in egg wash with as much hot sauce added ( i use alot, 2-3 spoonfulls. it doesnt make it as hot as you think.) then dredge in plain flour ( if you season this flour, it will burn the spices and can create a bitter taste). let it sit on a cooling rack for 10-15 minutes before you cook. fry in a cast iron skillet with 1/3-1/2 inch of 325 degree oil. put dark meat in the middle of the skillet as this is the hot spot and this meat needs cooking longer. add legs and breasts around edges. i
check after a few minutes and when the bottoms are golden brown, flip. Insert a thermometer into the thickest part of a thigh and when it hits 160 pull them out. to drain, place on a rack.
This is just a starting point, modify it to your tastes.

Bill-Chicago · 04-02-2008, 10:30 PM

There really only is one way to fry chicken:

http://www.youtube.com/watch?v=1ln5PLLzNrw

Roaming Gnome · 04-02-2008, 10:49 PM

Quote:

Originally Posted by smknwhlswife

Here is the one Andy was talking about.

http://www.foodnetwork.com/food/reci..._15279,00.html

Alton Brown simply = the Man

hnd · 04-03-2008, 09:36 AM

the best fried chicken i've ever had....was taught to me be this elderly african american woman that used to live down the street. and it was super simple..

with a deep 4-5 inch cast iron skillet fill it with oil. cut up an entire onion and put it in the oil. let it fry....once some of it starts turning black its ready to go.

rinse the chicken. prepare a big bowl of flour and salt and pepper...if you want spicy cayenne or paprika go in as well....coat the chicken in the flour, making sure theres plenty on there...and fry..

NCGrimbo · 04-03-2008, 09:43 AM

Quote:

Originally Posted by eagle697

start by soaking the chicken pieces in buttermilk overnight. This really makes it moist and tender. drain the chicken in a colander, don't rinse. dredge in seasoned flour ( use the spices of your choice. I use garlic powder, paprika, kosher salt), ensuring the shake off all excess. dip in egg wash with as much hot sauce added ( i use alot, 2-3 spoonfulls. it doesnt make it as hot as you think.) then dredge in plain flour ( if you season this flour, it will burn the spices and can create a bitter taste). let it sit on a cooling rack for 10-15 minutes before you cook. fry in a cast iron skillet with 1/3-1/2 inch of 325 degree oil. put dark meat in the middle of the skillet as this is the hot spot and this meat needs cooking longer. add legs and breasts around edges. i
check after a few minutes and when the bottoms are golden brown, flip. Insert a thermometer into the thickest part of a thigh and when it hits 160 pull them out. to drain, place on a rack.
This is just a starting point, modify it to your tastes.

This is the same as how I make mine, but I've never added the hot sauce to the egg wash step. I'm going to try it like this next time.

Quote:

Originally Posted by willkat98

There really only is one way to fry chicken:

http://www.youtube.com/watch?v=1ln5PLLzNrw

There are times that you really scare me Bill. This is one of them.

elvis67 · 04-03-2008, 11:34 AM

I do the buttermilk thing as well but add hot sauce to the buttermilk. Gotta have plenty of garlic powder in the seasoned flour. Then mashed taters gravy and corn. YUM!!

WineMaster · 04-03-2008, 11:41 AM

Use Tyler Florence Ultimate Fried Chicken Recipie.
Even you could take 12th in a Fried Chicken contest.

Plowboy · 04-03-2008, 11:42 AM

Quote:

Originally Posted by elvis67

I do the buttermilk thing as well but add hot sauce to the buttermilk. Gotta have plenty of garlic powder in the seasoned flour. Then mashed taters gravy and corn. YUM!!

Yes, or cyanne.

Follow the Alton Brown approach and you can't go wrong. Some keys are not totally submersing your chicken in oil while frying, flour+season+flour, let it floured chicken rest for a couple minutes before frying, and BUTTERMILK... overnight is best.

eagle697 · 04-03-2008, 07:04 PM

I think that by putting the hot sauce in the eggwash, you can get much more flavor than in the buttermilk, but thats just my .02.
I also use tons of garlic in the seasoned flour, but if you put the seasoned flour on the outside, the garlic powder can burn and cause the chicken to be bitter.

I love the little almost burned pieces where the chicken touches the bottom of the pan. Pan fried chicken is WAY better than deep fried. It is a must.

Cabntmkr1 · 04-04-2008, 10:46 PM

Quote:

Originally Posted by eagle697

start by soaking the chicken pieces in buttermilk overnight. This really makes it moist and tender. drain the chicken in a colander, don't rinse. dredge in seasoned flour ( use the spices of your choice. I use garlic powder, paprika, kosher salt), ensuring the shake off all excess. dip in egg wash with as much hot sauce added ( i use alot, 2-3 spoonfulls. it doesnt make it as hot as you think.) then dredge in plain flour ( if you season this flour, it will burn the spices and can create a bitter taste). let it sit on a cooling rack for 10-15 minutes before you cook. fry in a cast iron skillet with 1/3-1/2 inch of 325 degree oil. put dark meat in the middle of the skillet as this is the hot spot and this meat needs cooking longer. add legs and breasts around edges. i
check after a few minutes and when the bottoms are golden brown, flip. Insert a thermometer into the thickest part of a thigh and when it hits 160 pull them out. to drain, place on a rack.
This is just a starting point, modify it to your tastes.

For a taste treat... smoke the raw chicken at about 200 f. for about 30 minutes before going ahead and breading and frying it up.

04-02-2008, 09:46 PM	#1
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Fried Chicken Fried chicken recipes. Anybody? In oil not on the cooker or oven some real artery clogging old fashion chickun __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

04-02-2008, 09:49 PM	#2
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City	Pan fried at 350. I'll find a link. Gotta thank Todd for forcing me to want to master go old Pan Frying again... We turned out some killer chicken at a couple of contests last year. __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

04-02-2008, 10:09 PM	#3
smknwhlswife is One Chatty Farker Join Date: 09-05-06 Location: Kansas City, KS	Here is the one Andy was talking about. http://www.foodnetwork.com/food/reci..._15279,00.html __________________ Kim Wife of HoDeDo Smoke On Wheels www.smokeonwheels.com Yoder Cookers YS-640 & YS-480 & YS-1320 / Coming Soon* YS Q-Kitchen with YS-1500, YS-640 & YS-Charcoal Grill/ $25 Hasty-bake Model 410 / Weber Kettles

04-02-2008, 10:27 PM	#4
eagle697 is one Smokin' Farker Join Date: 01-07-08 Location: Senoia Ga	start by soaking the chicken pieces in buttermilk overnight. This really makes it moist and tender. drain the chicken in a colander, don't rinse. dredge in seasoned flour ( use the spices of your choice. I use garlic powder, paprika, kosher salt), ensuring the shake off all excess. dip in egg wash with as much hot sauce added ( i use alot, 2-3 spoonfulls. it doesnt make it as hot as you think.) then dredge in plain flour ( if you season this flour, it will burn the spices and can create a bitter taste). let it sit on a cooling rack for 10-15 minutes before you cook. fry in a cast iron skillet with 1/3-1/2 inch of 325 degree oil. put dark meat in the middle of the skillet as this is the hot spot and this meat needs cooking longer. add legs and breasts around edges. i check after a few minutes and when the bottoms are golden brown, flip. Insert a thermometer into the thickest part of a thigh and when it hits 160 pull them out. to drain, place on a rack. This is just a starting point, modify it to your tastes. __________________ Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver

04-02-2008, 10:30 PM	#5
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	There really only is one way to fry chicken: http://www.youtube.com/watch?v=1ln5PLLzNrw __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

04-03-2008, 09:36 AM	#7
hnd Full Fledged Farker Join Date: 12-13-07 Location: Rock Island, IL	the best fried chicken i've ever had....was taught to me be this elderly african american woman that used to live down the street. and it was super simple.. with a deep 4-5 inch cast iron skillet fill it with oil. cut up an entire onion and put it in the oil. let it fry....once some of it starts turning black its ready to go. rinse the chicken. prepare a big bowl of flour and salt and pepper...if you want spicy cayenne or paprika go in as well....coat the chicken in the flour, making sure theres plenty on there...and fry..

04-03-2008, 11:34 AM	#9
elvis67 Full Fledged Farker Join Date: 07-22-05 Location: kansas	I do the buttermilk thing as well but add hot sauce to the buttermilk. Gotta have plenty of garlic powder in the seasoned flour. Then mashed taters gravy and corn. YUM!! __________________ Be good or be good at it!!

04-03-2008, 11:41 AM	#10
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Use Tyler Florence Ultimate Fried Chicken Recipie. Even you could take 12th in a Fried Chicken contest. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

04-03-2008, 07:04 PM	#12
eagle697 is one Smokin' Farker Join Date: 01-07-08 Location: Senoia Ga	I think that by putting the hot sauce in the eggwash, you can get much more flavor than in the buttermilk, but thats just my .02. I also use tons of garlic in the seasoned flour, but if you put the seasoned flour on the outside, the garlic powder can burn and cause the chicken to be bitter. I love the little almost burned pieces where the chicken touches the bottom of the pan. Pan fried chicken is WAY better than deep fried. It is a must. __________________ Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver

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