"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 01-14-2007, 03:55 PM   #11
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
After soaking, I will dredge in highly seasoned flour, then let it rest till it looks 'wet' again. At that time, I'll redredge in more seasoned flour and let it set again till it looks wet, again. Then I fry in a deep fryer. I've been known to fry only till browned and then finish it in the oven, especially if I'm doing lots of pieces.
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 01-16-2007, 09:41 PM   #12
Cooking Links Contest Winner
 
shannon in KS's Avatar
 
Join Date: Oct 2005
Location: Wamego, KS
Posts: 1,196
Send a message via Yahoo to shannon in KS
Fried Chicken is an Art...

Depending on the artist, do what you feel is right. Ok, I am confusing myself trying to be all serious, ha! And throw in a little trial and error. I agree with Uncle Bob, every person has their "secret family recipe". So I will share mine, which I have been altering over the last 4-5 years of braving to compete with Grammy's fried chicken. I am not capable of frying chicken on the stove, lest all involved parties be stricken with salmonella.... I am a true fan of brining for 24 hours prior to cooking. Dredge, batter, dredge, rest, dredge some more.
Fried Chicken

DRY DREDGE:
3 CUPS FLOUR
2 T GARLIC
1 T CHILI POWDER
PEPPER TO TASTE
1 T ONION POWDER
1 PACK CRACKERS, CRUSHED
SALT TO TASTE
CORNMEAL, PARMESAN CHEESE, BREAD CRUMBS.....
BATTER:
1 EGG
3/4 CUP MILK
1/2 TSP SALT
3/4 CUP FLOUR
1/2 TSP PEPPER
1/2 TSP ONION POWDER
1/2 TSP GARLIC POWDER
1 T LEMON JUICE

DREDGE CHICKEN, BATTER, DREDGE AGAIN TILL COATED THICK. REST. DEEP FRY BUTTER CRISCO 365 TO 375 UNTIL GOLDEN.
__________________

__________________
~ Shannon

shannon in KS is offline   Reply With Quote
Old 02-11-2007, 11:53 AM   #13
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
Question flour for breading?

Does anyone think it matters whether the flour is bleached AP (vs unbleached) for the chicken coating?

By mistake I picked up a bag of bleached AP and I opened it before I realized my mistake. It can't be returned, so I am looking for ways to use up this bag.
__________________
subfuscpersona is offline   Reply With Quote
Old 02-11-2007, 12:20 PM   #14
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by subfuscpersona
Does anyone think it matters whether the flour is bleached AP (vs unbleached) for the chicken coating?

By mistake I picked up a bag of bleached AP and I opened it before I realized my mistake. It can't be returned, so I am looking for ways to use up this bag.
It matters not!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 02-20-2007, 03:11 AM   #15
Assistant Cook
 
Join Date: Nov 2004
Posts: 34
Hey I got a question. Whenever I try to make friend chicken I always end up with the inside of the chicken under cooked. What am I doing wrong? Do you have have a cast iron pan? or is the oil not hot enough? or is it because I am not using lard?
__________________
Burnt_Toast is offline   Reply With Quote
Old 02-20-2007, 08:19 AM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by Burnt_Toast
Hey I got a question. Whenever I try to make friend chicken I always end up with the inside of the chicken under cooked. What am I doing wrong? Do you have have a cast iron pan? or is the oil not hot enough? or is it because I am not using lard?
If the extrerior is the right color but the intrerior is undercooked, the chicken has to be cooked longer. Lower the temperature and cook it longer so the interior will be cooked when the exterior is browned.

The type of fat or type of pan are not the cause of this problem.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:25 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.