The absolute best fried chicken recipe
11 months ago
Disclaimer: I am not going to cook any of these recipes. This is research for a novel that I'm writing, where fried chicken is a key plot element. The title of the book will be "The More Dangerous the Zip Code, the Better the Chicken" and it's a takeoff from the caption of the cartoon below.
I don't need exact quantities. What I'm looking for are unique ingredients and/or techniques.
Thanks and a tip of the hat to all!
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Comments (9)
11 months agolast modified: 11 months agofawnridge (Ricky) thanked LoneJack Zn 6a, KC
11 months agoRelated Discussions
Now that we've mastered fried chicken, milk gravy?
Comments (4)I drain all but about 4 TBLS of fat from the pan - leave all those good, cooked, bits at the bottom! Add 4 TBLS of flour and use a whisk to make a roux, scraping to incorporate all those bits into the roux. I let about three cups of milk get to room temperaure while I'm cooking. Whisk in about two cups, slowly, (my heat is on about Med) of the milk. Reduce heat to low, add seasoning salt and a little crushed black pepper (can use white pepper, I'm not going to buy it, just for gravy). Whisk again, add more milk, to the consistancy you like. Turn off heat. Sprinkle a tiny bit of paprika and tiny bit of crushed red pepper flakes. Whisk again and taste. Adjust seasonings to your taste. I do this for sausage (biscuits and gravy), chicken fried steak and fried chicken....See MoreChicken Fried vs. Country Fried Steak
Comments (23)Same thing and recipes will vary. There's going to be purists on anything who say it ain't _____ if it ain't _____... but what's called a garage sale is no different than a tag sale and a sub or a grinder and the endless arguments over chili. But then, some people take coleslaw dressing and call it BBQ sauce, or call chicken stew "white chili" or call hamburger a "steak"! And for that matter, many people/places make it with hamburger. Things change and evolve. Shepherd's pie being made with turkey? Or better yet, with vegetable granules called meat? Years ago I tried chicken/country fried steak with beef gravy and really liked it. Many places have a far tastier beef gravy than they do the white/milk/cream/country, etc gravy and when my cousin tried to straighten me out on it, I pointed out it's CALLED chicken fried steak WITH white/milk/cream/country, etc gravy so get off'n yer high horse! He conceded and even tried it and most often after, ordered it with beef gravy....See Morefried chicken - breading fell off - any tips?
Comments (15)Scotty : In the Restuarant, I did it like Kframe19 but I seasoned the flour with some onion and garlic powder. Shake it and into the egg mixture and then into the seasoned bread crumbs. Cover with the crumbs and Pat them a little. Then into the hot frying pan. I took them out, onto paper towels to absorb some of the oil. For the bread Crumb Mixture : I used San Georgio Italian Seasoned Bread crumbs and added a tablespoon of flour, some Garlic Powder ,Onion Powder, Parmesan Cheese,Black Pepper, Parsley Flakes and Salt. I have tried the Cheaper store brands but didn't like them. I think they are made with White Bread crumbs. If you are using a cast Iron Frying Pan , get it hot first before you put the oil in the pan. Cook the chicken in hot oil but not smoking hot. Hope this Helps, LOU said all of that ????? PS: Don't forget to say Thank You to someone....See MoreBest Down Home Fried Chicken Recipe???
Comments (9)Got this recipe here years ago and it's the one I use now: Leila's Crispy Buttermilk Fried Chicken Makes approximately 8 servings This wonderful fried chicken was prepared for my family by Leila - an amazing woman who worked for us and practically raised my brother and I up from pups. It is full of delicious flavor and has the kind of crispy coating that you'll never forget. It is also fried chicken, so nowadays it's something that is served for special occasions only! 3-4 pounds cut-up frying chicken 2 cups buttermilk 2 cups self-rising flour Ground black pepper, to taste Paprika, to taste Garlic powder, to taste Vegetable oil for frying (I use lard w/a little butter) Step 1 - Cut your chicken into parts and wash well. Place in a large bowl and pour buttermilk over. Allow to sit for at least an hour. Step 2 - Mix and sift together flour, black pepper, paprika and garlic powder. Step 3 - Pour enough oil in a large, cast iron skillet to fill it about an inch deep. Heat to 375 degrees. Use a thermometer to carefully regulate the temperature and prevent the oil from burning. Step 4 - Remove each piece of chicken from the buttermilk and shake to remove the excess. Dredge in the seasoned flour. Step 5 - Drop pieces in the hot oil, four at a time. Do not crowd, as this will reduce the temperature of the oil and cause the chicken to absorb more grease. I like starting with dark meat pieces first and saving the white meat for the last. Cook each piece six minutes per side. Turn when the underside is nice and brown. To ensure doneness, cut a small hole in the thickest part - the juices should run clear. Step 6 - Serve and enjoy - either hot from the pan or room temperature! Despite some of the nutritional counts of this recipe, it is practically unbeatable for bringing back the taste (and smell) of home....See More
11 months ago- 11 months agolast modified: 11 months ago
- 11 months ago
- 11 months ago
11 months agolast modified: 11 months ago
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