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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: 1958
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: 1958
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: 283
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: 1958
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: 1958
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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Joined: April 21st, 2011, 11:59 am
Posts: 2125
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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 Post subject: Re: √ Fried Chicken
New postPosted: July 31st, 2017, 8:40 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 1958
Location: Arlington, Texas
http://www.foodnetwork.com/recipes/ree- ... en-2170718

Quote:
Fried Chicken – The Pioneer Woman
________________________________________
Serves: 4

Recipe courtesy of Ree Drummond. Copyright 2013 Television Food Network.
________________________________________

Ingredients:

• 2 fryer chickens, each cut into 8 pieces
• 4¼ cups buttermilk
• 5 cups all-purpose flour
• 3 Tablespoons seasoned salt, such as Lawry's
• 2 teaspoons paprika
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground dried thyme
• 1 teaspoon cayenne pepper, plus more for seasoning
• ¼ cup milk
. - canola or vegetable oil, for frying

________________________________________
Note: Special equipment: a deep-fry thermometer.
________________________________________

Method:

1. Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk.
2. Soak in the fridge overnight or up to 24 hours.
3. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
4. Preheat oven to 360° F and mix up the breading.
5. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl.
6. Stir together well.
7. In a small bowl, combine the remaining ¼ cup buttermilk and the milk.
8. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading.
________________________________________
Note: If necessary, add a little more flour or milk to make the breading slightly lumpy.
________________________________________
9. Heat 1½ to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365º F.
10. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
11. Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary.
12. Place the breaded pieces on a plate.
13. Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together.
14. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown.
15. Turn the pieces over, cover again, and cook for 3 to 5 minutes more.
16. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
17. Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken.
18. When all the chicken has been fried, remove the wings and legs to a plate and keep covered.
________________________________________
Note: These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.
________________________________________
19. Leave the thighs and breasts on the baking sheet.
20. Bake the thighs and breasts for 15 minutes to finish cooking.
________________________________________
Note: Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.
________________________________________



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 Post subject: Re: √ Fried Chicken
New postPosted: August 8th, 2017, 11:25 am 
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Joined: August 25th, 2008, 9:51 am
Posts: 1958
Location: Arlington, Texas
http://chefmichaelsmith.com/recipe/butt ... chicken-2/
Quote:
Fried Chicken – Michael Smith
________________________________________
Serves: 4 servings

Recipe courtesy of Chef Michael Smith FoodTV host, cookbook author and official food ambassador for Prince Edward Island.
________________________________________

Ingredients:

• 1 whole chicken
• 1 or 2 sprinkles sea salt and freshly ground pepper
• 2 cups butter milk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 cups vegetable shortening
________________________________________

Method:

1. Cut chicken into 10 pieces (2 thighs, 2 drums, 2 wings and 4 breast pieces).
2. Put pieces into a large bowl or a resealable plastic bag and season well with salt and pepper.
3. Pour in the buttermilk.
4. Massage the buttermilk into the chicken pieces and then place in the refrigerator.
________________________________________
Note: For the best results, marinate overnight or, at the very least, for several hours.
______________________________________
5. Fit a paper lunch bag into a second one, forming a double layer of paper.
6. Pour in the flour and salt and pepper.
7. Shake well to combine the flour and seasoning.
8. Drain the chicken pieces well after marinating and then add them to the bag of flour, a few at a time.
9. Shake well to coat the pieces, remove and rest them on a rack.
10. Repeat until all the pieces are coated well with the seasoned flour.
________________________________________
Note: For best results, let the coated chicken dry at room temperature for 15 or 20 minutes or so to help it get crispy during frying.
______________________________________
11. Melt the shortening in a large, cast iron skillet.
________________________________________
Note: This type of traditional pan does the best job because it evenly heats the fat so the chicken won’t burn or cook unevenly.
________________________________________
12. There should be enough melted shortening to cover the pan with about a ½ inch.
13. Continue heating until the corner of a piece of chicken dipped into the fat causes lots of vigorous bubbling.
14. Add the chicken pieces in a single layer and fry them on one side until golden and crispy, about 10 minutes.
________________________________________
Note: If you have a lid for the pan, use it while the first side cooks but remove it once you flip the pieces so they don’t get soggy.
________________________________________
15. Using tongs, turn the chicken and cook on the other side until golden and cooked through, approximately 20 minutes for both sides.
16. Drain well on paper towels.
________________________________________
Note: Some cooks like to season their flour with a secret blend of herbs and spices, so feel free to experiment with your own blend. Try onion powder, garlic powder, dried sage or thyme, or even red chili pepper flakes, paprika or chili powder.
________________________________________


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