Dumb Question:How do you make fried chicken?

[Lachesis00]

Really good fried chicken...?

Anyone want to share a recipe? Easy would be nice

 

[doxdogy]

I would like to know too. My mother made the best fried chicken. But for some reason I just can't cook fried chicken. It is either overcooked or undercooked.

 

[Serena]

I want to know too. I just can't manage to do it right.

btw, I need the very detailed easy instructions.

 

[rcyannacci]

Definitely not a dumb question. It took me quite a few attempts to get it right.

First, you need a good, large frying pan with a lid- makes a big difference in making sure the chicken is cooked throughly.

I use basic veg. oil to fry in and fill up the pan about half full.

Coating: I place a mixture of flour and salt, pepper, and a pinch of powdered sugar in a large plastic ziploc bag.

Have a bowl of milk ready, and soak a piece of chicken in the milk, then drop into the coating bag and cover with flour. Then, shake off the excess flour, and dip into milk again. Place back into bag and use your hands to press the flour into the chicken. Then its ready for the hot oil. (Don't make it too hot...not sure of the correct temp., I just estimate on my stove.)

Once the pan in full of chicken pieces, I cover it with the lid. This will help the chicken cook faster. After a few minutes, I check the bottoms of the chicken. Once it is browned, I take the lid off and flip the chicken. Keep the lid off at this point so it will stay crispy. Once both sides are browned, remove chicken to paper towels for draining and salt well.

 

[Lachesis00]

OK this is a dumb ? too... do you bake it in the oven after frying? My mom did and yet I have no idea why. I want to make sure we have it cooked all the way through LOL.

 

[rcyannacci]

No, but I have placed it in the oven to keep it warm while I was getting everything else together. I typically serve fried chicken with mashed potatoes and gravy, so I have to drain the pan, reserving some of the grease. Then I use some of the flour and milk I dredged in to make the gravy.

 

[doxdogy]

One trick I did learn on Food Network for fried chicken, is to let it cool on a wire rack. It suppose to cut down the chicken becoming soggy while cooling. I do this when I make chicken strips. It does keep the strips from becoming soggy.

 

[rcyannacci]

I should add, the only pieces that I usually worry about being done enough are the breast. I try to keep them in the frying pan longer, sometimes turning them on their side to make sure the thickest part is getting the most heat.

 

[richiebaseball]

This should be on that "Things that make you go Hmmmmm" thread but since it's obvious that no one can make fried chicken as good as their mother, how long will it take before fried chicken becomes inedible?

For me, a large frying pan with a lid. I only use Mazola corn oil. No other will do. Flour with a dash of pepper. I salt the chicken directly, not the flour. When I think I've salted it enough, I salt a little more. I do not use a milk wash, just roll the chicken (I usually only fry legs) in the flour, place in the pan with heated oil on about med heat. About 20-25 minutes on each side. For a crispier chicken try draining on a paper bag instead of a paper towel.

Richard

 

[tinatark]

Bojangles. We don't have Popeye's here.

I've tried a gadzillion times, exactly like rycann says works perfectly every time - never works for me!

 

[antmaril]

I watched Tyler Florence make fried chicken this morning on the Food Network - Food 911. He soaked the chicken parts (he said the parts shouldn't be too big) in salt water for at least two hours (or overnight). He said this helped to firm the chicken so it fries better. He then seasoned the flour with salt, pepper, onion powder and little cayenne pepper. He used buttermilk (and added a little hot sauce to the buttermilk). He then dipped the chicken parts in the flour, then the buttermilk and the flour again. The chicken parts were fried in peanut oil (can take a higher temperature and he says tastes best). He had the oil at a starting temperature of 375, because when the chicken was added the temperature would go down a little (to 350 degrees).

Anyway, the chicken looked absolutely perfect and the woman he was teaching this to seemed to LOVE it.

 

[Boo'sMom]

Originally posted by rcyannacci
No, but I have placed it in the oven to keep it warm while I was getting everything else together. I typically serve fried chicken with mashed potatoes and gravy, so I have to drain the pan, reserving some of the grease. Then I use some of the flour and milk I dredged in to make the gravy.

aren't you worried about cross contamination using the milk and flour that you had raw chicken in????

just a question.

 

[mom2rb]

I can fry a turkey for Thanksgiving but everytime I try chicken I mess it up.

 

[Keli]

Originally posted by Boo'sMom
aren't you worried about cross contamination using the milk and flour that you had raw chicken in????

just a question.

Is that a problem since you are cooking both of those items?

 

[marlasmom]

THe best - marinate chicken in buttermilk to which you have added salt and pepper for at least 3 hours - can be longer. Dredge with flour to which you have added salt, pepper and TWO TABLESPOONS OF BAKING POWDER to three cups of flour. This makes the chicken puffy and crispy. I fry it in an open pan - with fat to cover the chicken. Can't tell you how long - depends on the size of the chicken. Grease at about 7 or 8 - on a scale on my stove of 1 to 10. Cut into it when you remove it from the grease to make sure it is cooked through. I like to use boneless, skinless chicken breasts only. I fry in any kind of oil - corn oil or peanut oil seems to be best - but it really doesn't matter much. This is an adaptation of a Martha Stewart recipe.

 

[Lachesis00]

Dog gone it. Wish I had baking powder. :/ I have everything else (if I combine everyone recipe LOL---take a little from each).

I keep hearing Emeril's voice "Where I come from the flour doesn't come seasoned, does yours...." LOL.

Originally posted by marlasmom
THe best - marinate chicken in buttermilk to which you have added salt and pepper for at least 3 hours - can be longer. Dredge with flour to which you have added salt, pepper and TWO TABLESPOONS OF BAKING POWDER to three cups of flour. This makes the chicken puffy and crispy. I fry it in an open pan - with fat to cover the chicken. Can't tell you how long - depends on the size of the chicken. Grease at about 7 or 8 - on a scale on my stove of 1 to 10. Cut into it when you remove it from the grease to make sure it is cooked through. I like to use boneless, skinless chicken breasts only. I fry in any kind of oil - corn oil or peanut oil seems to be best - but it really doesn't matter much. This is an adaptation of a Martha Stewart recipe.

 

[Professor Mouse]

My wife makes the best fried chicken ever. She's from Savannah and is spoiling me rotten! Of course, I have no idea how she does it. One of the mysteries of the ages.

 

[Lachesis00]

psssst ask her

 

[Professor Mouse]

And risk having her quit making it? Never! Besides, she's still a bit angry with me for making her leave the South. I think her parents are still calling me her "Yankee" man.

 

[dmadman43]

If you live in the Dallas area, head to Babe's in Roanoke.

Otherwise, order out...