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 Post subject: Re: √ Fried Chicken
New postPosted: September 8th, 2016, 8:10 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 1918
Location: Arlington, Texas
Another Fried Chicken from: http://honestcooking.com/the-perfect-gr ... -sandwich/

Quote:
The Perfect Green Goddess Fried Chicken Sandwich

Looking for the ultimate fried chicken sandwich? This is it. Top it off with a basil-loaded green goddess sauce and a good slaw and you're in sandwich heaven.

Serves: 6 sandwiches

Ingredients

Dry brine for chicken:

• 2 teaspoons coarse kosher salt
• 1 teaspoon light brown sugar
• 1 teaspoon baking powder
• 4-6 skinless, boneless chicken thighs

Chicken coating:

• 1¼ cups all-purpose flour
• ? cup cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon mustard powder
• 1 teaspoon cayenne pepper
• 2 teaspoons coarse kosher salt
• 1 large egg, beaten to blend
• 1 cup buttermilk
• 2 tablespoons bourbon (optional)
• 3 tablespoons hot sauce (recommended: Frank’s); plus more for serving (optional)
• Peanut or vegetable oil (for frying; about 6 cups or 50 fl.oz.)
• Toppings:

Basil Green Goddess Slaw

• ¼ cup (2 fl. oz.) Basil Green Goddess Dressing (click the link above for the recipe)
• 2 cups green cabbage, thinly sliced
• 2 cups red cabbage, thinly sliced
• Hamburger buns (recommended, Martin’s potato buns), lightly toasted
• Bread-and-Butter Pickles (for serving)

Instructions


Dry brine chicken:

1. Mix salt, sugar, and baking powder in a small bowl.
2. Season chicken all over with mixture.
3. Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.

Coat Chicken:

1. Whisk flour, cornstarch, garlic powder, onion powder, paprika, mustard powder, cayenne, and 2 teaspoons coarse kosher salt in a medium bowl.
2. Whisk egg, buttermilk, bourbon (if using), and hot sauce in another medium bowl.
3. Working with one piece at a time, dredge chicken in flour mixture, making sure to work into crevices.
4. Shake to remove excess; return to rack.
5. Drizzle 3-4 tablespoons buttermilk mixture into seasoned flour and work in with your fingers until small clumps form.
6. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then dredge in flour mixture.
7. Using fingers, press some flour clumps onto chicken so they adhere. Gently shake off excess; return to rack.
8. Chill at least 10 minutes and up to 12 hours.

Fry Chicken:

1. Pour enough oil into a large heavy pot to come a little less than halfway up sides.
2. Heat over medium-high until thermometer registers 365°F.
3. Working in batches, fry chicken, turning every so often and adjusting heat to maintain a temperature of 350ºF, until deep golden brown, 5–7 minutes per batch.
4. Transfer to a wire rack set over paper towels to drain.

Make Slaw and assemble sandwiches:

1. Add cabbage to a large bowl and toss with 3-4 tbsp. Basil Green Goddess Dressing until lightly coated.
2. Taste for seasoning. Best if allowed to sit for at least 30 minutes.
3. Spread some basil green goddess dressing over cut sides of lightly toasted buns buns.
4. Build sandwiches with pickles, fried chicken, slaw, and a few shakes of hot sauce, if desired.


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 Post subject: Re: √ Fried Chicken
New postPosted: January 25th, 2017, 5:23 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 1918
Location: Arlington, Texas
Recipe prepared during the 26-part cooking WYES series, CHEF JOHN BESH’S FAMILY TABLE. Recipe found in John Besh Big Easy: 101 Home Cooked New Orleans Recipes
http://www.wyes.org/john-besh-family-ta ... d-chicken/

Quote:
My Grandmother’s Fried Chicken
________________________________________

Serves: 6

It’s the classic buttermilk batter that gives chicken its crunchy texture. The batter should just barely adhere to the chicken, so make sure you give each piece a little shake to let the extra batter drop off before frying. After the chicken is in the hot oil, my grandmother would put the lid on her pot and a kind of pressure cooker thing begins to happen inside, meaning the meat inside gets to the cook, leaving the crispy.
________________________________________

Ingredients:

• 1 free-range organic chicken, cut into 8 pieces
• - salt
• - freshly ground black pepper
• 3 cups flour
• 1 quart buttermilk
• - Canola oil
________________________________________

Method
:

1. Season the chicken pieces generously with salt and pepper.
2. In a large bowl, soak the chicken in the buttermilk for at least 15 minutes.
________________________________________
Note: The idea is that the lactic acids in the buttermilk tenderize the chicken. Sometimes my grandmother would even put the soaking chicken in the fridge overnight.
_____________________________________
3. Mix the flour, salt, and pepper together and spread on a plate.
4. Dredge each chicken piece in the seasoned flour to coat well.
5. Heat about 1 inch of canola oil in a cast iron pan until it reads 350° on a candy thermometer.
6. In small batches, place a few pieces of the chicken in the oil at a time and fry for 6-8 minutes.
7. Using a slotted spoon, turn each piece over, and then cover the pan to cook for an additional 6 minutes.
8. Drain on paper towels and salt well.
________________________________________


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 Post subject: Re: √ Fried Chicken
New postPosted: January 25th, 2017, 9:06 pm 
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Posts: 281
Thanks, Frank. Those are some real gems. I bet you'd be dangerous with a metal detector! :lol:


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 Post subject: Austin Leslie's Fried Chicken from MOMENU.com
New postPosted: April 25th, 2017, 12:05 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 1918
Location: Arlington, Texas
Austin Leslie's Fried Chicken

• 2 free-range fryer chickens, about 3 1/2 pounds each or smaller, if you can find them, each cut up into eight pieces
• 2 tsp. salt
• 1 tsp. black pepper
• 2 eggs, beaten
• 2 cups half-and-half
• 2 cups water
• 2 cups peanut oil
• 1 cup all-purpose flour, in a large shaker (the kind you use for parmesan cheese)
• 2 Tbs. drained, chopped dill pickles
• 2 Tbs. chopped garlic
• 2 Tbs. chopped flat-leaf parsley

1. Cut the chickens into eight pieces each. Wash the chicken pieces and dry to just damp with a paper towel. Sprinkle about half of the salt and pepper over the pieces. Allow the pieces to come to cool room temperature (60s) before you start cooking.

2. In a wide bowl, whisk together the eggs, half-and-half, water and the remaining salt and pepper.

3. Heat the peanut oil in a cast-iron skillet or dutch oven over medium-high heat to 350 degrees.

4. Dip the chicken thighs briefly in the egg-and-milk mixture, and shake off the excess. Then shake the flour over the pieces to cover them all over lightly. Slip the thighs into the hot oil.

5. Repeat this process for the chicken legs, slipping them into open spaces in the pan. Leave plenty of room between the pieces. Hold back on adding more chicken if the pan gets crowded.

6. After eight minutes, jab each piece of chicken almost all the way through with a heavy, two-pronged kitchen fork. Austin said that this lets in just enough hot oil to let the center finish cooking without the outside becoming overcooked. He also said that this will not make the chicken too oily.

7. Fry the thighs until crisp-ten to twelve minutes total frying time, turning once to brown uniformly all over.

8. Remove chicken to a large unlined strainer (or one of those screens designed to keep bacon fat from popping) set over a shallow pan. (Don't use paper towels to drain; they make the chicken soggy.) Put this assembly into the oven at 200 degrees to keep the chicken hot while you finish the rest of it.

9. After the thighs have come out, add the breasts, which will take a little less time than the thighs. Add the wings last, about six minutes into the cooking of the breasts.

10. Garnish the chicken with a mixture of the chopped pickles, garlic and parsley.

Serves four to eight.


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 Post subject: Re: √ Fried Chicken
New postPosted: July 11th, 2017, 9:57 am 
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Joined: August 25th, 2008, 9:51 am
Posts: 1918
Location: Arlington, Texas
National Fried Chicken Festival New Orleans
http://friedchickenfestival.com/experiences
http://www.nola.com/dining/index.ssf/20 ... natio.html


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 Post subject: Re: √ Fried Chicken
New postPosted: July 15th, 2017, 9:17 pm 
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Posts: 2047
Been so busy on other things, but, my oh my, frank: When I scrolled upon your mention of Austin Leslie, I was taken aback so much so that I had to stop and gather myself! Met him at Jacque's Imo's as he would hold forth once and again to the audience, e, patrons. I was wearing a captain's hat, replete with the "scrambled eggs' and he had a like kind of one atop. Not sure if he ever wore a toque....Sorry to take this away from fried chicken, but I remember hearing that he had hired on at Pampy's--- but sometime later he passed away: My oh my, R.I.P. Cap'n Leslie, and keep on 'trucking.'...Thanks frank: the memories; the memories!


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