Just Can't Seem To Get It Right

[Feralpeg]

I must have watched my mom cook fried chicken a thousand times while I was growing up. Unfortunately, mom is no longer here to ask. No matter what I do, my friend chicken isn't like her chicken.

She always cooked using Crisco. I have tried Crisco, oil and butter. I have used my mom's recipe and dozens of others. The chicken does get brown, but it is never crispy the way hers was.

I am beginning to think it is due to a difference in the ingredients in Crisco. When mom was alive, Crisco was not pure vegetable. Maybe I should try lard and see what happens.

Does anyone else have this problem? The chicken tastes good on the inside, but the outside seems oily and does not have those little brown crispy pieces that I love. I make sure the oil is hot before I add the pieces and I do coat them in flour. I also make sure to cook the pieces for 15 minutes before turning them. I'm sure doing something wrong!

 

[golfgal]

It's the pan, seriously. What pan did she cook her chicken in? Did she use a cast iron one maybe? I keep trying to duplicate my MIL's pork chops, same thing, use her recipe but it just isn't the same. I am convinced it is the pan she uses.

 

[Feralpeg]

It's the pan, seriously. What pan did she cook her chicken in? Did she use a cast iron one maybe? I keep trying to duplicate my MIL's pork chops, same thing, use her recipe but it just isn't the same. I am convinced it is the pan she uses.

When I was very young, she did use a cast iron skillet. But later, she used an electric frying pan and I saw no difference. I used an electric skillet. I will try the cast iron pan next time and see if it helps. Thanks!

 

[AKL_Megs]

Could you be turning the chicken too often? That was my first thought!

Good luck! I know there is nothing like Mom's! I'm still trying to master my moms spaghetti... It's always "something" off to me, but hubby insists it's the exact same!

 

[Keli]

It sounds like to me that possibly you don't have the temp quite high enough or you aren't cooking it quite as long or maybe both. Might be wrong but those would be the changes I would try.

 

[okeydokey]

Alton Brown had a great show on getting fried chicken to get that crispy brown coating. I'm sure he used a cast iron skillet. You could probably find the show online.

 

[DVCLiz]

Peg, I could have written your post word for word.

I did buy a chicken fryer - basically a deep sided frying pan - on sale at Macy's over Christmas. I'm going to try it and see what results I have. My mom always used a cast iron frying pan and I'll try that, too. I'm going to master this one day!!

I do think I remember my mom turning the heat up high at the last - maybe that's what causes the browning and crisping. That and some flour on the outside - I remember putting flour in a brown paper bag with some salt and pepper and shaking it.

Good luck to all chicken fryers!

 

[kimmyann]

My mom cooked the best fried chicken when I was growing up, she also used crisco. After many, many times trying to get it right myself.....I finally did. The problems I had was the oil (I use vegetable oil) was not hot enough. All I do is put about a 1/2 inch of oil in a large regular non stick deep frying pan, wait until the oil is very hot, but not too hot (set on med-high), it takes about 15 minutes to get hot. I test it by sprinkling a pinch of flour in it, if it instantly dissolves, it's ready. I then sprinkle chicken (legs & thighs with skin) with salt & pepper, coat in flour then place in pan, covered. I do not turn them until 15-20 minutes, then same amount for the other side. Mine turns out crispy & perfect everytime & everyone loves it.

It takes forever and stinks up the house so I rarely cook it.

 

[JessicaR]

Alton Brown had a great show on getting fried chicken to get that crispy brown coating. I'm sure he used a cast iron skillet. You could probably find the show online.

I just love watching him! The Video is here.

http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/reviews/index.html

 

[bdcp]

My mom and grandmother used crisco. I use vegetable oil. It needs to be hot when the chicken goes in, but not so hot it burns before it cooks. I first put the chicken in egg and milk and then dredge in flour. Goes in the oil, one piece at a time, it gets turned several times until it's brown enough. YUM. My oldest DS (now 27) asks for it for his birthday every year. It's pretty much the only time we eat it because I have to serve it with gravy, mashed potatoes and biscuits. Way too many calories to eat more often. It took me multiple attempts to get it right, but I've been cooking it for 30 years now and it's always good. And I use a non stick skillet. I always have, but now it's a Calphalon so it's less likely to stick and burn.

 

[MyManGoofy!]

I just use vegetable oil - but a fairly good amount in a large frying pan. I also double dredge my chicken. Light coating of flour - then beaten egg - then another dredge through seasoned flour. Plenty of crunchies!

 

[crz4mm2]

Make sure the grease is hot enough before putting the chicken in it to fry. Remember if the chicken is really cold then the temp of the grease will go down with each piece of chicken you put in.

My Mom used Crisco and an electric frying pan too. yummmy. I can make good friend chicken, but I don't like to.

 

[eduk8r26]

I found if you put a lid on the pan while it is cooking it will not get crispy. When I fry chicken with the lid off it is much crispier.

 

[mrsv98]

Your mom also probably soaked the chicken in buttermilk for a few hours first. Here is my recipe that is a version of my great-grandmas

Put chicken in large bowl, cover with buttermilk making sure all the pieces are submerged. Cover and out in fridge for at least an hour or two.

When ready to cook, heat frying pan first (hot pan+cold oil=no stick) then add oil to fill pan about 1/3 to 1/2 depending on how deep your pan is. The tip about adding a pinch of flour is a good one, if the oil isn't hot enough, the chicken will be greasy.

While the oil is heating, take the chicken out of the buttermilk, shake it off and dredge it in seasoned flour, shaking off the excess.

Place chicken in pan, for breasts and thighs, make sure you put the skin side down first. Don't ad more than 3 pieces unless you have a large pan. Overcrowding lowers the temp of the oil and will lead to greasy chicken. Let it be for a good fifteen minutes turning only once.

Heat your oven to 200 degrees. Put a cookie cooling rack on a baking sheet lined with paper towels or newspaper. As the chicken is done, transfer from the oil to the rack and out in the oven while the rest is cooking (that is from Alton Brown).

See if that comes close, it is pretty near what Grammy used to do.

 

[The Mystery Machine]

Here is a recipe that sounds like they know what they are talking about.

http://allrecipes.com//Recipe/crispy-fried-chicken/Detail.aspx

 

[golfgal]

My mom and grandmother used crisco. I use vegetable oil. It needs to be hot when the chicken goes in, but not so hot it burns before it cooks. I first put the chicken in egg and milk and then dredge in flour. Goes in the oil, one piece at a time, it gets turned several times until it's brown enough. YUM. My oldest DS (now 27) asks for it for his birthday every year. It's pretty much the only time we eat it because I have to serve it with gravy, mashed potatoes and biscuits. Way too many calories to eat more often. It took me multiple attempts to get it right, but I've been cooking it for 30 years now and it's always good. And I use a non stick skillet. I always have, but now it's a Calphalon so it's less likely to stick and burn.

By Crisco, do you mean the stuff in the blue can that is semi-solid and white? We use Crisco vegetable oil too so just wanted to clarify.

 

[Shmily1]

Maybe you could try these things:
1. the pan as a PP suggested makes a difference. When I cook in my regular frying pans, my chicken is just so so. When I use my Paula Deen copper bottom pan, it is awesome!
2. the Crisco should be the solid kind. I can not get it to go good with the liquid Crisco in any pan!
3. the batter-when preparing your chicken to fry, be sure to dip or soak it in a milk/water combination before putting it in the flour. Then if you want it super crunchy, back to the milk/water and back to the flour.
4. the temp-don't cook it on more than medium heat. It may be brown on the outside, but the middle won't be good.

Good luck!!

 

[Feralpeg]

By Crisco, do you mean the stuff in the blue can that is semi-solid and white? We use Crisco vegetable oil too so just wanted to clarify.

I've tried both oil and the solid Crisco. Same result.

 

[Queen2PrincessG]

My mom is from the south and makes the best fried chicken. Well a few months ago her and my dad came up and I made the dish. My dad now thinks mines is better. It's not so much the pan but the temperature. I use a deep Fryer set at 350. Not to hot so the outside burns before the inside cooks, and not to cold so that it never gets crisp. Also wet batter is key. I use Creole seasoning after washing the chicken but I don't dry it off. I use 1 cup of flour for a full cut up chicken. Set the timer for 16 minutes fry the small pieces first and then set it for 20 and fry the breast. I use price chopper or walmart brand vegetable oil, nothing special. it's the temperature and the deep frying. You could use a dutch oven too but you need a thermometer to gauge the temp of the oil.

 

[Feralpeg]

Thanks for the suggestions, everyone. I know my mom never used buttermilk. She'd just dip the chicken in flour and add salt and pepper.

The thing I find is that all the chicken recipies show chicken that looks more like what you get at Church's...that overall brown coating. I really want chicken that doesn't have an extra coating, but is still crispy.

You guys gave me some ideas. I'll keep trying!