Fried Chicken Batter - how do you make it?

[Taverner]

[HopeHoops]

1. Oh, man. You started some shit, didn't you.

[freshwest]

6. Yeah, I think he did! Who's gonna alert this thread! Flamebait!

[HopeHoops]

8. Well I'M not alerting it. Unless he gets into breastfeeding @ Olive Garden & eating narwhal alfredo

THEN I might alert it.

[freshwest]

13. Um, yeah, any reference to Olive Garden and their family policy is a no-no.

When they said, 'we treat you like family,' I always replied to the TV:

"What kind of family charges you for every stinking meal like that? No thanks!"

x(

[MrScorpio]

2. Have you no shame? nt

[Deep13]

3. Step one, drive to a specific local restaurant.

Step two, order what is probably the best fried chicken I have ever tasted.

[freshwest]

7. Do you dare to tell us? I understand if you want to keep it a secret.

[Deep13]

10. Dominic's in Medina, Ohio.

I can't really rave about the restaurant generally, but the fried chicken is first rate and so is anything freshly made with marinara. The pizza is okay--better than the chain delivery places--if you have never eaten pizza in NYC.

http://dominicspizzamedina.com/

[CBGLuthier]

4. We make our own biscuits from scratch and go to Popeye's for the chicken.

Frying chicken for two is a pain in the ass.

[abbeyco]

5. The pic looks a lot like cornflakes....doesn't that cause war?

I remember a year or two ago a huge war about the 'proper' way to batter and fry chicken - it's always something....

I soak my chicken in buttermilk, use a mix of flour & pancake mix, some salt, pepper & paprika, dip back in buttermilk/egg wash and re-dip into the flour mix. Then you have to let it sit in the fridge for 30 - 60 minutes so the coatings really stick. Then I fry it in my wok and finish it in the oven....foolproof and I can only make it once a year due to how unhealthy it is.

If I'm jonesing, nothing beats Popeye's!

[frogmarch]

12. Thanks! I always wondered

how to making the coating stay on. Never thought of putting the coated chicken in the fridge before frying it.

Thanks for that tip and for the recipe.

[Ineeda]

20. My dad -- from Texas....

made awesome 'Southern' fried chicken. Simple: Chicken pieces dumped into a brown paper bag with only flour, salt, and pepper. Shake well until coated, drop into hot fat (he used Crisco shortening), then jump back to avoid the spatter. Turn the chicken pieces a few times to brown evenly. No dipping into anything like milk or buttermilk. I believe the most crucial trick is to keep the fat hot enough by not overloading the pan.

[csziggy]

21. Mom - from Alabama - made her fried chicken almost the same

But she used McCormick Seasoned salt and ground black pepper in the flour. The fat should come no more than half way up the chicken pieces. America's Test Kitchen Show explained why this was important - something about the way the steam in the chicken meat acts as the outer coating cooks.

[abbeyco]

23. Sounds like your Dad's chicken was great!

I'm a fan of the brown paper bag for 'tossing' chicken parts - plasti gets so nasty and sticky with my 2-step method. That said, his frying technique is on point, too - the oil has to be hot and you cannot overload the pan so that each piece cooks appropriately. I use my wok because it works getting each piece immersed and fried at a decently high heat.

Mmmmm...chicken!

[frogmarch]

26. That's what I always did wrong, I think.

I overloaded the pan and the Crisco cooled too much.

Thanks! Now I know how to Southern fry chicken as if I'd been doing it right all my life. :-)

[pacalo]

30. For some reason, Crisco shortening fries it to perfection. Just had wings tonight with the

"Hooters" medium sauce. Mmmmmm!

I agree with your dad's method, totally. Flour, salt, & pepper; don't crowd the chicken.

[Taverner]

33. I noticed there's a trend in Texas and Louisiana - no batter, just flour

No buttermilk - no egg batter

Just Flour and seasoning

They do fish that way too

[abbeyco]

24. You're welcome - if you prefer a bit of sweet to your chicken

Kinda like having chicken & waffles, without the waffles and syrup part, you can stir a bit of honey into the second dip, making it buttermilk, egg and honey, and then doing the final dip into the flour mixture. The sweet is very subtle but the color when you fry it is totally on point. Happy chicken frying!

[frogmarch]

27. Sounds interesting, thanks.

I wonder if a bit of BBQ sauce would work too, for another variation.

[abbeyco]

28. I'd think BBQ sauce would work instead of honey

but you have to be careful of the sugars frying too quickly and possibly burning and then junking up your oil. I think a bit of liquid smoke in either the first or second bath wouldn't hurt at all and might give you the right smokey taste and then you could dip into BBQ sauce or brush it on the pieces when you put it in the oven to finish. Damn...now I'm hungry!

[frogmarch]

35. Yes, the sugars could be a

problem when frying. They like to caramelize and burn. I'd never thought of brushing it on after frying and then finishing the chicken in the oven.

One more question: When frying chicken, do you cover the pan, or leave the lid off?

[abbeyco]

36. I keep the lid off - I don't think it's safe to cover frying food

Once it's fried to my golden brown perfection, I drain it on paper towels or brown paper bag; toss it on a baking rack and put it into a 300 - 325 oven while I keep frying the remainder of what I'm doing. If I'm done cooking, I check each piece for safe temp and usually about 10-15 minutes of oven time is warranted.

[frogmarch]

37. OK, thanks. Now I know

everything there is to know about making chicken! :thumbsup:

[abbeyco]

39. If you try it, let me/us know how it turns out for you!

I'm a decent cook and am always happy to share my knowledge/tips/tricks. Trust me - this will be a relatively messy operation, but I find it worth every bite!

[snagglepuss]

29. That sounds phenomenal. Never heard of using pancake mix but I imagine it'd

make a light batter.

[abbeyco]

38. To me, the pancake batter provides a nice, light sweetness

It's something my Mom used to do and I just have always gone with it. If you try it, I hope it works well for you!

[murielm99]

9. Skinner told us to lay off the cornflakes.

This is not a good idea.

[madinmaryland]

18. It was chicken, not cornflakes. Skinner believes as the rest of us do, that cornflakes

are the best breading for fried chicken!!

:P

[KamaAina]

11. You know perfectly well there is only one way to make it that's approved by Teh Longue.

:hide:

[MilesColtrane]

14. Like dropping a lit match into a gas tanker...

Reap the conflagration.

:popcorn:

[Liberal_in_LA]

15. that cornflake batter looks intense!

[Capn Sunshine]

16. the life of a Repo Man is always intense!

[Curmudgeoness]

17. Screw it, I'm game. I eat fried chicken and I am not afraid to admit it.

Just egg and flour and spices.

[Manifestor_of_Light]

19. Bartcop has a recipe for fried chicken on his website.

He used to have a joint in Tulsa called the Train Station or something. I think he dips his chicken twice.

How do you guys fry it? Skillet? Deep fryer like a Fry Daddy? What?


I don't make fried food because the only grease I like is high quality -- butter.

[Taverner]

32. I just use a pan with oil

I'd love to get a high pressure fryer, but those cost lots of money

[freshwest]

34. Yeah, I had that one from the old days when BartCop was a regular in my Inbox.

http://pdxnet.net/cookbook/tschicken.html

I made mine sans the alcohol with a whole lot parsley, sage, rosemary, seasoned pepper and sea salt in the flour. I guess poultry seasoning would do the trick.

There are a few version of the KFC recipe on the net, the ingredients are surprising.

[applegrove]

22. Put real bran, milk coated chicken, spices in a plastic bag. Shake until coated.

Then bake. It is a really odd sensation at first but I liked it.

[Taverner]

44. LOL - I made some fried chicken with Buckwheat Flour once

It actually came out really good

Sure, it wasn't 100% Buckwheat, but more like 20 Buckwheat/80 Wheat

[kwassa]

25. Panko.

[grasswire]

31. somewhere I have the Mrs. Knott's recipe for fried chicken

It was posted on the internet years ago by a fellow who worked at the Berry Farm restaurant. IIRC, the pieces are marinated in buttermilk, then coated, then refrigerated for hours, then fried.

I've made it several times.

[Kali]

40. salt pepper (lots) and flour

big 14 inch cast iron skillet

mixture of crisco (and/or lard), peanut oil, and enough bacon grease to give it good flavor

then drain off most of the grease for the cream gravy to go on your mashed potatoes

:9

[Taverner]

43. Peanut Oil? Not Corn Oil?

OK - will try

[Kali]

46. corn oil is fine

I buy peanut more for Asian cooking, so that is what is generally around

[Taverner]

47. But I've heard many great things about peanut oil

Have I been doing it wrong this whole time???

[Kali]

50. it's the bacon grease that's really important

}(


oh, warning: do NOT use that funky maple-flavored crap

[Taverner]

51. Dude - I've done the Bacon-grease french fries before....

Lived where we had excess basic bacon grease leftover in refrigerator tubs

Very nice if you want to strain and fry french fries during the summer....


This was a beautiful thing

But only possible because were were in our early 20s


These days I wouldn't try that

[ashling]

41. Batter or breaded, your chicken needs to start by

soaking it in buttermilk overnight or at least for 2 or 3 hours. Soaking it in plain milk will help, but it will not have the other properties and will not impart the melt in your mouth quality of buttermilk.

spices: some people use cayenne and / or other spices such as cumin,onion powder, etc., but I just use salt and pepper. You can add this to the milk bath or add after taking it out.

When you take it out you need to dredge it in some flour (AP) this will help the batter stick if you decide to go that route. If you decide to batter you should add a couple of beaten eggs to about half of the left over milk (varies, depending on how much is left - you can use it all, but then you won't have any left for gravy). then add flour or baking (biscuit/pancake) mix and beat until it is thick and smooth (add spices here if you want). Sometimes I add just a bit of vanilla (you could use almond extract).

Dip the chicken pieces in this and lay them aside to set for a few minutes while you get your skillet ready (cast iron, of course - no exceptions!) or a cast iron Dutch oven. Melt a generous amount of Lard / Shortening (ok, You could go with Peanut oil or some such if you think you just HAVE too - but don't come bawling to me later) When the oil is 350 - 375 dip the pieces in the batter and lay them in the grease/oil.

If you go with a dredge, you should bet a couple of eggs and add just a bit of the milk for ans egg wash. Run the already floured and dried pieces through the egg wash and then dredge in the flour after one application you may want to repeat. Then lay them in the oil.

Do the drumsticks and wings first as they shouldn't take to long. Then put in the breasts and turn down the heat and cover.

I use the same batter and dredge for onion rings and chicken fried steak. substitute cornmeal or corn muffin mix for okra and catfish.

[Taverner]

42. I am going to try this buttermilk marinade method

I think it will work very well, but I think the refrigeration after breading will work too

My only complaint is that I cannot bring the results to the Lounge for review

[ashling]

45. Just let us know when its gonna be ready!

mmmmmmm mmmmm!

BTW, don't use any of that fundamentalist or tea party buttermilk with scripture on the label ... that stuff is uncultured.


:rofl:

[Taverner]

48. LOL

How about goat milk?


Or am I putting too much thought into this...

[ashling]

53. The acid in the buttermilk is going to

tenderize your chicken and the butterrmilk will give it a little "tang" (not the NASA kind)

but I think plain milk adds a creaminess to the chicken. I'm not big on goat's milk, but you could try it and then serve it at the Apple Store ala this:

Man Uses Goat, Pizza & Darth Vader Costume To Test Limits Of Apple Store's Hospitality

http://consumerist.com/2011/07​/man-uses-goat-pizza-darth-vad​er-costume-to-test-limits-of-a​pple-stores-hospitality.html



:rofl:

[Taverner]

54. Not an Apple person

Yeah, he brought a goat. That means Apple won't have a record like the Chicago Cubs :P

[ashling]

56. The Chicago Cubs comment

is above my pay grade ... however, as a Clarence Darrow motivated Athiest DUer, I can appreciate the intellectual integrity of your remark.

:rofl:

[freshwest]

57. IDK that about buttermilk. Interesting. I've only used it for cornbread.

[GoneOffShore]

49. THE ABBASOLUTE DEFINITIVE FRIED CHICKEN RECIPE!!! SERIES!!11

Soak in buttermilk.

Dredge in flour.

Dip in beaten egg.

Dredge in Keebler Chocolate Chip Cookie crumbs.

Deep fry in diesel fuel.

Feed to hogs.

Then go eat at Olive Garden with your cigar smoking, breast feeding pit bull who has an open carry permit.

And don't forget to fertilize the kudzu.

[Luciferous]

52. LMAO

[Tuesday Afternoon]

58. fucking A

:rofl:

[Lyric]

55. Flour, bread crumbs, beaten egg, buttermilk, spices.

[Odin2005]

59. Isn't this topic banned? LMAO!