Fried chicken?

[ncage1974]

Ok got most of the parts for fried chiciken that i love:
1) i soak in buttermilk overnight which i love.
2) I deep fry and never pan fry. I much prefer deep fried chick
3) I season flour heavily with garlic and onion powder.
4) I use peanut oil or crisco

My question has to deal with the breading. You see so many differences in recipes out there on what you should do right after you batter the chicken. Some say to never let them rest because the batter will turn into library paste. You see some that tell you to give a short rest so it adhears to the chicken but not to long. THen you see some with long rest peroids after you batter the chicken. Question is after you batter your chicken do you think you should let it rest or drop it immediatly into the oil? If you do think you need to let it rest then how long?

Ncage

[Nicholas Mosher]

I rest it until it looks like library paste. This means the flour is hydrated and ready to go. You won't get the same browning or texture if you don't allow the flour to hydrate. Just my experience. I also pan-fry in crisco/lard.

[wxtornado]

Cast iron + crisco/lard + let it sit for approx 30 min after breading = pretty fantastic fried chicken, IMHO.

[Nicholas Mosher]

I was playing around with fried chicken recipes/techniques last fall. Not sure if something in this thread can help you...

Fried Chicken - This time for real...

[ncage1974]

thanks nick for the link. I read the whole thing. Thanks everyone for the replies. When you let it rest after you bread. Do you put it in the fridge and cover the chicken?

thanks,
ncage

[Candocook]

When you say "deep fry"--in a deep fryer/pot, totally covered with oil all the time? I actually prefer pan fried fried chicken for home prep.

[Uncle Bob]

A little twist here...flour and let it hydrate for an hour...then re-flour..deep fat fry...makes for a very crispy product...Just as a note...I think that all commercial fried chicken is deep fry and under pressure.

[Candocook]

Originally Posted by Uncle Bob

A little twist here...flour and let it hydrate for an hour...then re-flour..deep fat fry...makes for a very crispy product...Just as a note...I think that all commercial fried chicken is deep fry and under pressure.

I also am pretty sure you are correct about the pressure frying. I don't often soak in buttermilk but when I do, I think it is better.

[Uncle Bob]

Buttermilk is nice...does a good job of tenderizing...
Brining works well also...say 1 or 2 hours....

I am always amused(?) when we go to a large social(pot-luck) gathering...Sometimes there will be 15 platters of fried chicken that all look so different..Don't know about taste..Uncle Bob can't eat 15 pieces of chicken...15 (me included) people basically take a chicken, salt & pepper, flour, oil...and come out with 15 different variations... And of course everyone's mother,s or grandmother,s is the best!!!

[iceman3876]

First I wash chicken

Put chicken in stainless bowl with a bottle of Franks' Hot sauce

Allow the chicken to marinate for minimum 30 minutes

Put some unbleached flour in a plastic bag

Drop chicken pieces directly in flour bag from marinade bowl and shake then drop in hot canola oil

Tricky thing is this: Add oil to deep fryer. Place a thermometer in oil, when the temperature reaches 300 degrees drop chicken in oil. I know most recipes suggest 350 deg. but my experience has taught me that this is not adviseable.

Never allow the oil to surpass the 300 degrees.

This is an excellent procedure for some of the tastiest wings ever. Get this, no sense of hotness transfers to the chicken from the Franks' hot sauce. Why? Not sure, but my friends rave over this chicken and it is very tasty. The chicken plattered is golden and beautiful. It never has that scorched look whatsoever. Try it.

Try this same thing for some award winning fried oysters, fried shrimp. It seems so simple but it works and all will enjoy.

Franks' hot sauce not Texas Pete.