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Old 09-22-2016, 01:44 PM   #31
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I only arrived in the US in the last month and rejoined the sight.........so I will look for it..........thanks GotGarlic....:)
It's earlier in this thread. That's what I meant when I said this morning "as I noted above..."
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Old 09-22-2016, 03:34 PM   #32
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Does it have to be Southern deep fried chicken or will Chinese do?

Southern, or similar.

Not Chinese.
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Old 09-22-2016, 03:37 PM   #33
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The one advantage of kosher chicken in this case, it already has been briend. Meat after animal was slaughtered goes into salt and then water. It is done draw the blood out.
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Old 09-22-2016, 04:28 PM   #34
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I'm a newb at frying chicken in a skillet. I'm just barely OK at it. I discovered you don't need a lot of oil in the pan. I've still got the recently released KFC secret recipe. The one that got leaked by some relative of the Colonel's. I'm about to try that soon. Also, some site mentioned putting a bit of baking soda in the dry mix. It's supposed to make the chicken batter mix fry up more frothy after you dip the chicken in an egg solution and go to fry. A small amount of baking soda added to the dry mix.

Oh ya...supposedly, white pepper is a key secret ingredient, so I bought some.
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Old 09-23-2016, 10:14 AM   #35
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Originally Posted by expatgirl View Post
well it is worth the effort for me and the flavor is amazing depending on what you use (apple juice is wonderful for flavor).........it's the juiciness factor that's worth it.......most turkey meats and chicken breasts tend to be dry for the most part......brining imparts juiciness........probably has something to do with the sodium ionization/balance factor.......
Over cooked chicken or turkey is dry. Properly prepared and not over cooked poultry is very tender. Same with pork chops and steaks. Its easy to ruin these cuts by over cooking them.

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Originally Posted by Caslon View Post
I'm a newb at frying chicken in a skillet. I'm just barely OK at it. I discovered you don't need a lot of oil in the pan. I've still got the recently released KFC secret recipe. The one that got leaked by some relative of the Colonel's. I'm about to try that soon. Also, some site mentioned putting a bit of baking soda in the dry mix. It's supposed to make the chicken batter mix fry up more frothy after you dip the chicken in an egg solution and go to fry. A small amount of baking soda added to the dry mix.

Oh ya...supposedly, white pepper is a key secret ingredient, so I bought some.
We use salt and pepper aggressively and dredge in flour. Its great and I like it better than take out.
We also leave the skin on and make sure its good and crispy.

I am with you on the amount of oil. You do not need to deep fry. I use about an inch of oil and turn once.
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Old 03-21-2017, 11:54 AM   #36
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You can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk. Hope this helps!
Did you not notice where Charlie keeps Kosher? He was asking for a substitue for buttermilk that was NOT dairy.
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Old 03-21-2017, 12:55 PM   #37
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As many of you know/remember I keep kosher. No chicken and dairy thus can be mixed in cooking. The good old recipe for deep fried chicken, or at least the all the recipes I have sen, call for soaking chicken in buttermilk. This is my Substitution question. What can I use instead of buttermilk?
Found this that claims soy milk and vinegar will do it. How do You Make Fried Chicken Without Buttermilk? - Joy of Kosher
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