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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-19-2010, 11:23 PM   #1
landarc
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Default 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.
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Unread 05-19-2010, 11:27 PM   #2
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That looks farking beautiful!
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Duh.
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Unread 05-19-2010, 11:46 PM   #3
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Mmmm.... Looks fantastic!
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Unread 05-19-2010, 11:56 PM   #4
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Wow, beautiful looking crust on that skin. I'd so hit that.
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Unread 05-20-2010, 12:13 AM   #5
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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.
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Unread 05-20-2010, 12:23 AM   #6
landarc
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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.
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Unread 05-20-2010, 01:08 AM   #7
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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.
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Unread 05-20-2010, 05:54 AM   #8
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Quote:
Originally Posted by landarc View Post
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..
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Unread 05-20-2010, 06:06 AM   #9
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Quote:
Originally Posted by landarc View Post
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!!
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Unread 05-20-2010, 06:53 AM   #10
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Looks delicious!

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

Thanks!
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Unread 05-20-2010, 07:35 AM   #11
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nice looking chicken, will add that to my to do list.
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Unread 05-20-2010, 07:46 AM   #12
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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!
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Unread 05-20-2010, 07:57 AM   #13
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Looks like a winner in my book!
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Unread 05-20-2010, 08:23 AM   #14
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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.
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Unread 05-20-2010, 08:34 AM   #15
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I gotta try that. Looks mighty good Bob!
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