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Old 10-10-2006, 10:09 AM   #11
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Quote:
Originally Posted by Shunka
I prefer crisco over lard for frying chicken. Gretchen is right about not marinating beyond 4 hours in buttermilk. Also, if you want crispy crust, do not put a lid on it or if you want a softer crust then, do cover.
I know that is the way it seems but mine is crispy (not shatteringly so, I'll admit) and it is very brown. Just an FYI.
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Old 10-10-2006, 10:14 AM   #12
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Quote:
Originally Posted by Nicholas Mosher
HAHAHA! I'm not quite sure happened to that last thread I made... definetly a mystery. Perhaps the chickens are starting a revolution and decided to use denial of information as their pre-emptive strategy.
Theyre responding to the "Chick-Fil-A: EAT MOR CHIKIN" marketing campaign!!
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Old 10-10-2006, 10:27 AM   #13
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My adoptive mother made the best fried chicken in the world IMHO. One thing she did, Nicholas, was to brine the chicken pieces for about an hour or so. You might experiment with this, too, and compare it to that soaked in buttermilk.

I've also seen lard in sticks in my market. It also comes in containers that look like the tubs soft margarine or cottage cheese comes in. It's in the vegetable oils, shortening section of our stores here.
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Old 10-10-2006, 10:30 AM   #14
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Quote:
Originally Posted by Shunka
Also, if you want crispy crust, do not put a lid on it or if you want a softer crust then, do cover.
I am curious about this tip above: I havent tried it but the science of it is troubling me, if the chicken is totally covered in lard/crisco/oil/fat, then how would the skin be affected whether the lid is on or off? just curious...

---------------------
Nick... I read this tip online, havent used it but you may want to try it on your trial runs...

"Use baking powder in the batter; it causes the coating to puff up in the hot oil, making it extra crunchy."
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Old 10-10-2006, 11:13 AM   #15
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Send a message via Yahoo to Barb L.
Wink

I only use about a inch or less of oil, comes up to the middle of chicken pieces. Always turns out well ! (I fry not deep fry)
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Old 10-10-2006, 11:14 AM   #16
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Quote:
Originally Posted by Seven S
I am curious about this tip above: I havent tried it but the science of it is troubling me, if the chicken is totally covered in lard/crisco/oil/fat, then how would the skin be affected whether the lid is on or off? just curious...

---------------------
Nick... I read this tip online, havent used it but you may want to try it on your trial runs...

"Use baking powder in the batter; it causes the coating to puff up in the hot oil, making it extra crunchy."
What we need to know is if the OP is talking about deep frying or pan frying.
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Old 10-10-2006, 11:17 AM   #17
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I make my fried chicken several ways. One is to use a small quantity of oil/grease/lard/fat in my cast-iron skillet. Another uses my deep fryer. The deep fryer fried chicken is much like the KFC extra-crispy. I've had the recipe since my children were babies and they'd shoot me if I ever lost it. In fact, I thought I'd lost it once and nearly panicked. Fortunately, I'd only misfiled it in my recipe file. Whew!
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Old 10-10-2006, 11:18 AM   #18
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Nick said he was using a big cast iron skillet.
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Old 10-10-2006, 11:19 AM   #19
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Pan frying it is then. Thanks for pointing that out Andy!
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Old 10-10-2006, 11:33 AM   #20
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I have never deep fried chicken; always do as Barb L does. When you keep a lid on the cast iron skillet, it not only frys but kind of steams the chicken for a softer crust. It doesn't matter if you soak the chicken in brine, buttermilk or not. Just something I was taught by my Mom and Grandmother and I have even done it both ways for my own satisfaction and knowledge.
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