"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 10-10-2006, 07:58 AM   #1
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Fried Chicken - This time for real...

HAHAHA! I'm not quite sure what 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.

Ok, I'm playing around with fried chicken recipes. I picked up three 3.5-4lb birds and broke one down yesterday afternoon into six pieces (drumsticks/thighs/breasts). My first recipe is going to be the CIA's, which begins by marinating the pieces for 24hrs in 1-qt Buttermilk, 4oz Mustard, and some torn Tarragon leaves. It's quite similar to Alton Brown's, except he recommends pan-frying in a solid fat such as lard/crisco (i'll be cooking these today in my big-ole Lodge cast-iron skillet). I'll probably go the crisco route, as I'm not sure cans of lard are stocked at my local markets.

Anyhoo, I'm looking to try out some ideas from others as well - or any tips you might have. I plan on making a traditional pan/milk gravy after (similar to a bechamel). Right now my resources are the CIA text, Alton Brown's DVD on Fried Chicken, and a regional cookbook with a "Traditional Southern Fried Chicken" recipe. I'd also be interested in what everyone serves with theirs (mashed taters, grits, greens, etc). Trying to come up with a reference recipe for myself looking at "Soul" versions, "Southern" versions, "Wannabe Northeastern Yankee" versions, etc...

Actually, I think the Mid-Atlantic states produce the most chickens in the US don't they?

Anyways, I'd love to hear what you guys do!

__________________

__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 10-10-2006, 08:04 AM   #2
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Hey Nick! Check out Paula Dean's Recipe for Southern Chicken....its very good.
When I think of Fried Chicken I think of Mashed Potatoes & White Gravy, Green Beans with Bacon and Onions and Baked Apples.
__________________

__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 10-10-2006, 08:37 AM   #3
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Lard is probably not in cans but in sticks in a paperboard wrapping. Crisco is good.
In my opinion, 24 hours in butter milk is too long. It will definitely "tenderize" the meat. 4 hours is plenty.
To make your gravy pour off most of the grease/oil from frying. Just make a roux with the pan drippings, scraping up all the goodies, of course. Put a good bit of black pepper in. Thicken with milk if you want--I prefer water. It is rich enough.
Start the chicken skin side down. Fry, covered for 15 minutes. Turn and fry for 15 minutes. Drain grease on a brown shopping bag.
__________________
Gretchen is offline   Reply With Quote
Old 10-10-2006, 08:43 AM   #4
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
I've never bought Lard before. It comes in sticks kinda like butter?

I asked around at a couple local markets and neither place said they sold it which bummed me out. So I bought a big 'ole blue can of Crisco. The lady at the register looked at me funny because I also bought a small box of sugar cones for ice cream.
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 10-10-2006, 08:44 AM   #5
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Ok, I'll check out Paula's recipe. Off to foodtv.com...
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 10-10-2006, 09:03 AM   #6
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Crisco will work fine and probably better. Lard can go rancid on the shelf--and particularly where it isn't used much. You would definitely find it in a Latino market.
And as for chicken production, I'd bet on Arkansas.
__________________
Gretchen is offline   Reply With Quote
Old 10-10-2006, 09:26 AM   #7
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Should find the lard in the cooking oil section of the grocery store. Usually comes in 1 lb bricks.
__________________
thumpershere2 is offline   Reply With Quote
Old 10-10-2006, 09:28 AM   #8
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
around here I think you can get lard in the little tubs like margarine.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-10-2006, 09:32 AM   #9
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
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.
__________________
Shunka is offline   Reply With Quote
Old 10-10-2006, 09:41 AM   #10
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

I have never marinated chicken, wash it good, dry, coat in flour w/salt, pepper and garlic powder. I use to you veg.oil-but never tasted like my Mom's. Until I realized back then there wasn't veg.oil--- she used crisco ! Thats all I fry it in now---------- Just like Mom's !! We always have mashed potatoes, gravy (water made), peas and jellied cranberries ! Yum my favorite comfort meal . I do mine in my electric frying pan, brown both sides, cover for awhile, take cover off to crisp back up.
__________________

__________________
Barb L. 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 05:48 AM.


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