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Old 09-30-2018, 08:27 AM   #41
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for those concern about splatter, I put alum. foil down around the burner and top of the stove anditems away from the any heat or flame that might get splatters I put news paper down. Save a whole lot of clean up.
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Old 10-02-2018, 03:54 AM   #42
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for those concern about splatter, I put alum. foil down around the burner and top of the stove anditems away from the any heat or flame that might get splatters I put news paper down. Save a whole lot of clean up.
I put a splatter screen on top of my frying pan to minimize splatter. That works too.

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Old 10-02-2018, 06:10 AM   #43
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I put a splatter screen on top of my frying pan to minimize splatter. That works too.

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+1... Simple and it works..


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Old 10-04-2018, 12:18 PM   #44
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I put a splatter screen on top of my frying pan to minimize splatter. That works too.

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Same here.... lots of good ones available. I have one that will fit my 12" pans, but still haven't found one for my 14".
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Old 11-07-2018, 11:51 AM   #45
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Oven-fried Chicken

I ran across this recipe for oven fried chicken on Food52. I thought the brining process a little bit unusual, and the cook time seems a bit long. Anyone care to comment?
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Old 11-07-2018, 12:09 PM   #46
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I ran across this recipe for oven fried chicken on Food52. I thought the brining process a little bit unusual, and the cook time seems a bit long. Anyone care to comment?
Yeah, the brining process seems pretty involved - but that's the nature of Food52 Chicken thighs can take a long cooking time, but I would think they would be good and brown in about 45 minutes. As they cook, the fat under the skin will render out, so they will be frying in that as well as the butter. Speaking of which, I'd start it with oil and not butter.
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Old 11-07-2018, 08:53 PM   #47
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Fried chicken shouldn't take 45 minutes, even if you are doing a whole bird.

20 to 25 minutes for parts, 30 to 35 for a whole bird.
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Old 11-07-2018, 09:50 PM   #48
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Yeah, the brining process seems pretty involved - but that's the nature of Food52 Chicken thighs can take a long cooking time, but I would think they would be good and brown in about 45 minutes. As they cook, the fat under the skin will render out, so they will be frying in that as well as the butter. Speaking of which, I'd start it with oil and not butter.
I thought the same thing about the oil v. butter.
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Old 11-07-2018, 09:51 PM   #49
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Fried chicken shouldn't take 45 minutes, even if you are doing a whole bird.

20 to 25 minutes for parts, 30 to 35 for a whole bird.
But it’s not “fried” chicken, it’s oven fried chicken.
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Old 11-07-2018, 10:55 PM   #50
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Oh, sorry.

That's still a bit long for oven fried. But I guess it depends on the size of the parts.
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Old 11-07-2018, 10:58 PM   #51
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I just read the recipe and it looks like a good way to leave much of the breading and skin stuck to the pan
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Old 11-08-2018, 12:17 AM   #52
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I also love fried chicken, the recipe I use is from a restaurant that do the best I've had. Most of you guys have the same stuff I use, herbs etc. and now I'm a big butter milk fan now. Hope you find a nice recipe Joel.
Btw the best chicken I've had is the way my daughter does it. Japanese style and fried in panko crumbs, man is it good with Japanese Mayo.

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