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 Post subject: √ Fried Chicken
New postPosted: September 19th, 2008, 9:20 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 1295
Location: Arlington, Texas
Fried Chicken
Serves: 4

Ingredients:

• 1 whole frying chicken with skin, cut-up
• 6 cups solid vegetable oil (Crisco)
• ⅔ cup all purpose flour
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 2 Tablespoons white pepper
• 3 eggs

Method:

1. Cut the chicken into nine pieces.

Note: The various pieces of chicken cook at various rates. So rather than the standard breast-wing-thigh-drumstick configuration, cut the chicken in nine pieces. To do this pull the breastbone of the chicken out with the two tenders still attached. This removes about a third of the meat from each breast, making it more the size of the other pieces.

2. Set the chicken pieces aside in the open air, and allow to sit for about 30 minutes to come to room temperature.
3. Heat the Crisco to 375 ° F in a deep, black cast iron pot.

Note: Check the oil by dropping in a pinch of the flour mixture; if the oil bubbles rapidly around the flour, it's ready.

4. In a large bowl, combine flour, salt, peppers, and paprika.
5. Break the eggs into a separate bowl and beat until blended.
6. Dip each piece of chicken into the egg, then coat generously with the flour mixture.
7. Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes.

Note: Allowing the pieces to dry will provide for more even browning of the chicken.

8. Using tongs, place the chicken pieces in the hot oil, skin side down, one piece at a time.

Note: Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.

9. Fry, without turning, for eight to ten minutes.
10. Turn it over and fry on the other side, again for eight to ten minutes.

Note: Breast meat cooks faster than leg meat of the same size. So consider that as you cook.

11. The color you're looking for is a bit darker than the usual golden brown.
12. Salt it lightly.
13. As you remove the chicken from the pot, drain it on paper towels.
14. Keep it warm in a 150° oven until serving.


Last edited by Frank on November 1st, 2008, 7:56 am, edited 1 time in total.

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 Post subject: Re: Austin Leslie’s Fried Chicken with Persillade Recipe
New postPosted: September 20th, 2008, 10:34 am 
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Joined: August 25th, 2008, 9:51 am
Posts: 1295
Location: Arlington, Texas
http://www.nolacuisine.com/2005/11/08/a ... en-recipe/

Quote:
Austin Leslie’s Fried Chicken with Persillade ( the culinary term for a chopped mixture of garlic and parsley, usually in equal parts by volume.)

1 ¼ Cups Peanut Oil for frying
1 3-3 ½ lb Fryer cut up
Salt and Black Pepper
1 Egg, lightly beaten
1 cup Evaporated Milk
1 cup Water
½ Cup flour

Garnish:
4 Tbl fresh minced garlic
4 Tbl fresh minced parsley
Dill Pickle Slices

Heat oil in a cast iron skillet to 350º F, the oil should come about halfway up the sides of the skillet. Adjust the amount in accordance with the skillet size. Combine garlic and parsley (persillade) in small mixing bowl and set aside.

Wash chicken pieces in cool water, pat dry with paper towels and sprinkle with salt and pepper. Set aside.

In a medium mixing bowl, whisk egg, evaporated milk and water. Season with salt and pepper. Place flour in a separate bowl. One piece at a time, starting with heaviest pieces, dip chicken into egg wash, squeeze, dip into flour and place gently in skillet. Do not overcrowd skillet.

Maintain temperature of 350º F. Use tongs and long fork to turn chicken often for 7-8 minutes. Remove chicken from oil with tongs, pierce with fork and squeeze. Place chicken back in oil approximately 7 to 8 minutes. Chicken is done when no longer hissing and juices run clear. Remove from oil and place on paper towels to drain. Immediately top with a sprinkle of garlic and parsley mixture. Continue until all the chicken is cooked.
Garnish each piece with a slice of dill pickle.


Last edited by Frank on November 1st, 2008, 7:56 am, edited 1 time in total.

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 Post subject: Tyler Florence Fried Chicken
New postPosted: September 20th, 2008, 10:45 am 
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Joined: August 25th, 2008, 9:51 am
Posts: 1295
Location: Arlington, Texas
http://www.foodnetwork.com/recipes/tyle ... index.html
Quote:
Fried Chicken

1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
2 cups buttermilk
2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce
Peanut oil, for frying
Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.


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 Post subject: Martha Stewart Fried Chicken
New postPosted: September 20th, 2008, 10:50 am 
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Joined: August 25th, 2008, 9:51 am
Posts: 1295
Location: Arlington, Texas
http://www.marthastewart.com/portal/sit ... mt=default

Quote:
Fried Chicken
Serves 4

3 tablespoons coarse salt, plus more for seasoning
2- to 3-pound chicken, cut into 8 pieces
3 cups nonfat buttermilk
3 tablespoons Tabasco (optional)
1 1/2 cups sifted all-purpose flour
Freshly ground black pepper to taste
2 pounds vegetable shortening

1. In a medium container, combine ice water and 2 tablespoons salt; add chicken. Be sure water completely covers chicken. Cover, and refrigerate overnight.

2. Place buttermilk in a medium airtight container. Add chicken pieces, turning to coat in liquid. Cover, and refrigerate at least 8 hours and up to overnight.

3. Swirl Tabasco into buttermilk mixture. Transfer chicken to a wire rack to drain.

4. Line a baking sheet with parchment. Set aside. Place flour, remaining 1 tablespoon salt, and pepper in a large, shallow dish. Mix to combine. Lightly coat chicken in flour mixture. Tap to remove excess. Transfer to prepared baking sheet.

5. Heat vegetable shortening in a deep 12-inch pot over medium-high heat to 350 degrees. Use tongs to place chicken pieces in oil. Fry until deep mahogany color is achieved, about 18 minutes, turning every 7 to 8 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Transfer to a wire rack to drain. Season with salt.


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 Post subject: Oven-Fried Chicken With A Corn Flake Crust
New postPosted: September 20th, 2008, 11:00 am 
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Joined: August 25th, 2008, 9:51 am
Posts: 1295
Location: Arlington, Texas
http://www.epicurious.com/recipes/food/ ... UST-232683

Quote:
Oven-Fried Chicken With A Corn Flake Crust
Makes 4 servings.

The Joy of Cooking | 1997 By Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker Scribner

ingredients

Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.
Rinse and pat dry:
3 1/2 pounds chicken parts (To reduce the fat, remove the chicken skin before coating.)
Season with:
Salt and ground black pepper to taste
Whisk together in a shallow bowl:
2 large eggs
1/4 cup milk
Combine in a wide, shallow bowl:
2 1/2 cups crushed corn flakes
2 teaspoons salt
1/2 teaspoon ground black pepper

Preparation:

Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
2 to 3 tablespoons melted butter
Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.


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 Post subject: Re: √ Fried Chicken
New postPosted: September 20th, 2008, 11:23 am 
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Joined: March 29th, 2008, 5:48 pm
Posts: 1722
Location: Lovely Marrero LA
Frank wrote:
Fried Chicken
Serves: 4

Ingredients:

• 1 whole frying chicken with skin, cut-up
• 6 cups solid vegetable oil (Crisco)
• ⅔ cup all purpose flour
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 2 Tablespoons white pepper
• 3 eggs

Method:

1. Cut the chicken into nine pieces.

Note: The various pieces of chicken cook at various rates. So rather than the standard breast-wing-thigh-drumstick configuration, cut the chicken in nine pieces. To do this pull the breastbone of the chicken out with the two tenders still attached. This removes about a third of the meat from each breast, making it more the size of the other pieces.

2. Set the chicken pieces aside in the open air, and allow to sit for about 30 minutes to come to room temperature.
3. Heat the Crisco to 375 ° F in a deep, black cast iron pot.

Note: Check the oil by dropping in a pinch of the flour mixture; if the oil bubbles rapidly around the flour, it's ready.

4. In a large bowl, combine flour, salt, peppers, and paprika.
5. Break the eggs into a separate bowl and beat until blended.
6. Dip each piece of chicken into the egg, then coat generously with the flour mixture.
7. Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes.

Note: Allowing the pieces to dry will provide for more even browning of the chicken.

8. Using tongs, place the chicken pieces in the hot oil, skin side down, one piece at a time.

Note: Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.

9. Fry, without turning, for eight to ten minutes.
10. Turn it over and fry on the other side, again for eight to ten minutes.

Note: Breast meat cooks faster than leg meat of the same size. So consider that as you cook.

11. The color you're looking for is a bit darker than the usual golden brown.
12. Salt it lightly.
13. As you remove the chicken from the pot, drain it on paper towels.
14. Keep it warm in a 150° oven until serving.

I do a similar thing but add bisquick to the reg. flour. Yummy! We're still gettin popeyes today.

_________________
Life is good.


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 Post subject: BUSTER HOLMES PERFECT COUNTRY FRIED CHICKEN
New postPosted: September 21st, 2008, 10:15 am 
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Joined: August 25th, 2008, 9:51 am
Posts: 1295
Location: Arlington, Texas
Quote:
BUSTER HOLMES PERFECT COUNTRY FRIED CHICKEN

2 broiler-fryers cut in serving pieces
6 tablespoons flour
1½ teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
shortening

Toss chicken pieces in paper bag containing flour,
salt, paprika and pepper. Spread on rack to dry
coating. Heat oil – very hot – in heavy skillet.
Add chicken and brown rapidly an all sides, about
10 minutes. Reduce heat; cook slowly until tender,
about 30 minutes. Turn pieces for even browning.


Recipe from Buster Holmes Restaurant New Orleans Handmade Cookin' page 21 Copyright Buster Holmes, Inc. 1980


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 Post subject: Re: √ Fried Chicken
New postPosted: September 21st, 2008, 3:10 pm 
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Joined: March 29th, 2008, 5:42 pm
Posts: 5536
Location: LeClaire, Iowa
Thats how i do mine but no papricka. The secret is to brown it just right before you lower heat.


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