The cast-iron skillet is a crucial tool in making fried chicken at home.
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To: nickcarraway
For sure.
Make sure the grease is not too hot, that will leave middle under cooked unless you burn the outside.
To: nickcarraway
The best fried chicken is Southern Fried, at a low heat, to keep the moisture in the chicken.
It's a learned art, and takes a long time to learn how to do it right.
3 posted on
05/15/2013 11:45:47 AM PDT by
Yosemitest
(It's Simple ! Fight, ... or Die !)
To: nickcarraway
4 posted on
05/15/2013 11:46:24 AM PDT by
Irenic
(The pencil sharpener and Elmer's glue is put away-- we've lost the red wheel barrow)
To: GraceG
5 posted on
05/15/2013 11:47:22 AM PDT by
KC_Lion
(Build the America you want to live in at your address, and keep looking up.-Sarah Palin)
To: nickcarraway
6 posted on
05/15/2013 11:48:03 AM PDT by
Lurkina.n.Learnin
(President Obama; The Slumlord of the Rentseekers)
To: nickcarraway
Another helpful tip. Try not to make fried chicken while only wearing swimming trunks or in the nude.
7 posted on
05/15/2013 11:48:26 AM PDT by
Polynikes
(What would Walt Kowalski do. In the meantime "GET OFF MY LAWN")
To: nickcarraway
Fried chicken was one of my mothers specialties, along with meatloaf and egg custard. I have eaten my weight in those 3 things. Mom's gone now but Mr Ditter fries my chicken for me and I make him meatloaf. We have given up on the egg custard.
8 posted on
05/15/2013 11:53:38 AM PDT by
Ditter
To: nickcarraway
9 posted on
05/15/2013 11:59:42 AM PDT by
Mountain Mary
(IRS:u have angered us TEA party patriots. That was not a smart move!)
To: nickcarraway
Good fried chicken is a learned form of art. It’s very difficult to get it perfect without a lot of practice and patience.
Cast iron skillet; let the raw chicken get to room temp right before frying (so it cooks more evenly); marinate it in brine for at least half a day, season the chicken itself and not the breading (before breading; there’s so much more.....
11 posted on
05/15/2013 11:59:48 AM PDT by
nesnah
To: nickcarraway
It’s not difficult, but it can be messy. Years ago I read a prize winning recipe that included a few drops of yellow food coloring in the oil to give it more of a golden color :) I’ve been known to do just that!
12 posted on
05/15/2013 12:03:32 PM PDT by
Clintons Are White Trash
(If stupid ever reaches $150 a barrel then I want the drilling rights to Maxine Water's head.)
To: nickcarraway
To: nickcarraway
It's not often that a FR thread changes my dinner menu. But fried chicken it is for tonight. Mmmmmm.
/johnny
To: nickcarraway
I like the title’s play on an R. Kelly song.
16 posted on
05/15/2013 12:10:48 PM PDT by
EEGator
19 posted on
05/15/2013 12:15:17 PM PDT by
RckyRaCoCo
(Shall Not Be Infringed)
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20 posted on
05/15/2013 12:15:41 PM PDT by
DJ MacWoW
(My faith and politics cannot be separated)
To: nickcarraway
Find a copy of “Good Eats” with Alton Brown’s methods. May not be as great as Grandma’s, but, it’s pretty much fail safe.
“Fry Somemore!”
21 posted on
05/15/2013 12:16:38 PM PDT by
Conan the Librarian
(The Best in Life is to crush my enemies, see them driven before me, and the Dewey Decimal System)
To: nickcarraway
I agree that it’s hard. I have decent skills and come out disappointed more times than not. Usually an oil temperature problem with me.
22 posted on
05/15/2013 12:20:05 PM PDT by
FlJoePa
("Success without honor is an unseasoned dish; it will satisfy your hunger, but it won't taste good")
To: nickcarraway
OK, folks, this is how my grandmother in Travelers Rest, KY taught my Cincinnati city girl mom how to make fried chicken. At sports banquets in high school people used to say "Oh look! Mrs. *** brought her fried chicken!" It was typically gone in under five minutes.
First, brine the cut up chicken pieces for about an hour in cold salt water (I use Kosher salt). Then add black pepper and about a teaspoon of sage to two cups all purpose flour and sift. Put the drained brined chicken into a gallon size zip lock bag (or a large bowl) and thoroughly coat the chicken in the flour mix. Let set for a few minutes and just before adding to the hot oil or lard (the best!), in a cast iron skillet if possible, roll in more flour.
Add the pieces to the hot oil and fry till golden brown on one side. Turn the pieces and cook till they're browned on the other and then remove to a paper towel covered platter. Turn off the flame and drain all but a bit of the grease into a glass bowl (I do it through a strainer and save the oil to use again). Turn the heat back on low and place the browned chicken back in, skin side up, add a couple tablespoons of water, cover and allow to steam to five to ten minutes.
The result is fully cooked, tender, juicy fried chicken with about the same breading texture as KFC original recipe but without the pressure cooker infused grease. If you prefer crispy skip the steaming.
25 posted on
05/15/2013 12:27:02 PM PDT by
katana
(Just my opinions)
To: nickcarraway
My experience is frying the chicken is pretty easy, the hard part is getting the spices right.
To: nickcarraway
Motivated to try it one more time - again
28 posted on
05/15/2013 12:32:24 PM PDT by
don-o
(He will not share His glory, and He will not be mocked! Blessed be the Name of the Lord forever!)
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