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| Fried chicken... http://mrlake.fncinc.net/viewtopic.php?f=2&t=2278 |
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| Author: | misriveria [ September 19th, 2008, 2:46 pm ] |
| Post subject: | Fried chicken... |
I love my fried chicken, I havent made it all summer. Dont know why but I just watched Tyler Florence , he is on a fried chicken quest. He was somewhere down south where they flavored thier cooking oil with onions. I want to try that. I think you have a have a good chicken to start with, brine it of course. Have I ever given you my grammas fried chicken recipe? |
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| Author: | schatze [ September 19th, 2008, 3:26 pm ] |
| Post subject: | Re: Fried chicken... |
I have fried chicken maybe 3 times in my life. I just hate dealing with the oil. I watched Martha Stewart have a fried chicken cook off with her friend once and the great debate was about soaking it in buttermilk or not. The friend did. Martha felt it released more water if you did and that made the crust less crisp. I don't think you have written your gramma's recipe here. Do you throw the chicken and coating in a paper bag? |
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| Author: | misriveria [ September 19th, 2008, 4:23 pm ] |
| Post subject: | Re: Fried chicken... |
Well now since you axed. You get up really early and chase down a chicken, you chop off its head, plunge in boiling water to pluck, singe on wood fire stove. Cut up and put in cool spring water with lots of salt. Go to church. Invite preacher for dinner. Go home, dredge chicken in flour, no buttermilk mind you, lots of salt and black pepper. Fry in lard in a iron skillit. Sides..green beans or corn, biscuits of course, mashed potatoes and gravy. And...blackberry cobbler for dessert. OMG I can taste it now. |
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| Author: | TheMIL [ September 19th, 2008, 9:47 pm ] |
| Post subject: | Re: Fried chicken... |
misriveria wrote: Well now since you axed. You get up really early and chase down a chicken, you chop off its head, plunge in boiling water to pluck, singe on wood fire stove. Cut up and put in cool spring water with lots of salt. Go to church. Invite preacher for dinner. Go home, dredge chicken in flour, no buttermilk mind you, lots of salt and black pepper. Fry in lard in a iron skillit. Sides..green beans or corn, biscuits of course, mashed potatoes and gravy. And...blackberry cobbler for dessert. OMG I can taste it now. I get the part about the flour but, did she dip it in egg or anything? Just flour? I wanna try it. Maybe letting it sit in cool water is what makes the flour stick....I think we'll get popeyes. |
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| Author: | Mrs. Fury [ September 19th, 2008, 9:49 pm ] |
| Post subject: | Re: Fried chicken... |
I used frosted flakes as a coating once. Yummy! |
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| Author: | Frank [ September 19th, 2008, 10:22 pm ] |
| Post subject: | Re: Fried chicken... |
A recipe for Fried Chicken. viewtopic.php?f=3&t=2282 Edited to attach appropriate link. |
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| Author: | Ann [ September 19th, 2008, 10:27 pm ] |
| Post subject: | Re: Fried chicken... |
At the restaurant I work at we do southern fried chicken. We soak it in ice water then dredge in seasoned flour. No milk or eggs involved . I think we have some of the best fried chicken around. |
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| Author: | schatze [ September 19th, 2008, 10:32 pm ] |
| Post subject: | Re: Fried chicken... |
Mrs. Fury wrote: I used frosted flakes as a coating once. Yummy! Sugar Frosted Flakes? Not plain corn flakes? |
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| Author: | OkieYat [ September 20th, 2008, 7:48 am ] |
| Post subject: | Re: Fried chicken... |
Mrs. Fury wrote: I used frosted flakes as a coating once. Yummy! My mother would dip the pieces in egg, roll in crushed corn flakes, and bake them on a tinferl covered baking sheet. Even I can do chicken that way successfully. I've also added Italian seasoning and grated Parmesan in with the corn flakes and that gives it a nice flavor.
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| Author: | PaulaRat [ September 20th, 2008, 8:50 am ] |
| Post subject: | Re: Fried chicken... |
schatze wrote: Mrs. Fury wrote: I used frosted flakes as a coating once. Yummy! Sugar Frosted Flakes? Not plain corn flakes? I had the same question. I want to know! Seems like they would be too sugar-y, but then again, it could lend a nice sweetness, and certainly a crunch. |
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