"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-16-2008, 05:55 AM   #1
Assistant Cook
 
Join Date: Nov 2008
Location: Karlskrona, Sweden
Posts: 21
ISO fried chicken recipe

Well yeah, I guess it's sort of obvious what I'm looking for, isn't it?

So, do you have any good recipes of fried chicken, that you're willing to share with me?

__________________

__________________
PiecesOfGlass is offline   Reply With Quote
Old 11-16-2008, 06:18 AM   #2
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
if you can, soak your chicken pieces in salt water for at least a few hours.......then soak in a buttermilk and uncooked egg (plain milk is fine, too) concoction or if you're in a rush, dip the pieces and then have a baggy or plate (baggy is easier cleanup) filled with seasoned flour that has salt, pepper, paprika, cayenne (if you like a bit of zip), onion and garlic powder for every cup of flour it's one tsp of salt and 1/4 tsp pepper 1/4 of paprika...........then get your oil (peanut oil is best) but canola is fine, too, when it's hot enough a wooden spoon dipped in will bubble at the point of contact.... add your pieces so that they are spread out in one layer...do not put pieces on top of others......you need to be able to turn them.......have a pair of tongs on hand and turn periodically......you need to be there to watch.......you can't go off......so have a book, magazine, or tv nearby......that's it.........but the brining at the beginning is what makes it so good.......that is the soaking in the salt water for a few hours.........to check for doneness either have a food thermometer on hand and stick into the thickest piece but not near the bone and in the center.........your smaller pieces are going to cook before the larger ones......so the wings will be the first to take out and the breasts the last..........if no thermometer.......then take the piece out and cut into with a knife .....if the juices run clear then they're done........if you see any pink or blood at all it's not ready.......good luck and I'm sure that others (esp. our old time southeners will be checking in with their belt busting recipes......this was my Gramma's recipe..........
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 11-16-2008, 06:21 AM   #3
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
I really didn't clarify here. upon rereading......after the milk bath, add the pieces to the baggie of flour and spices and douse evenly or to a plate of seasoned flour and roll evenly shaking off any excess......you want to coat them with flour and then fry....
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 11-16-2008, 07:44 AM   #4
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
That sounds good. I would use Wondra flour to avoid having too much coating on the chicken.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 11-16-2008, 07:58 AM   #5
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
you're absolute spot on lyndalou......that's what I use, too, but she's posting from Sweden and I'm not sure that she can even get peanut oil or Canola........I know what you can get in Germany and Sweden and it's very dicey on American products that we're used to taking for granted.........please kiss your grocery stores managers.........you don't know how lucky we Americans are...........:)
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 11-16-2008, 08:58 AM   #6
Head Chef
 
Join Date: May 2007
Location: VA
Posts: 1,218
i have cooked Mamas fried chicken off
her website .. it was great ..
__________________
love2"Q" is offline   Reply With Quote
Old 11-16-2008, 10:12 AM   #7
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Here's my recipe...friends and family say it's the best.


Connie's Fried Chickien

Cut whole chicken into individual pieces. I don't recommend pre-cut chickens because the back is included in with the breast meat, making a piece too large to fry properly.

Season chicken pieces liberally with salt and pepper. Prepare a shallow pan of flour (3-4 cups), well-seasoned with more salt and pepper. Prepare a shallow bowl of beaten eggs (about 3) thinned with milk or water to the consistancy of heavy cream.
Pour canola oil into an electric skillet to the depth of 1-1/4" and preheat to 375 degrees. When light goes off, indicating temperature has been reached, coat chicken pieces one at a time, first in flour, then in egg mixture, then in flour again, and add to hot oil.
DO NOT TURN chicken until first side is nicely browned. Then turn, and put lid on ker-slaunch-wise, so chicken will continue browning, but also steam a little. When browned on both sides, remove and let drain on paper towels.
Turn down heat and pour most of the grease out of skillet, leaving about a quarter cup and all the little brown bits in pan. Stir in about 1/2 cups of flour remaining from coating, a little at a time, till a smooth roux is formed. Slowly stir in milk (about 2-3 cups, mixture should be thin), smoothing out any lumps, then turn heat back up to 350 degrees. Cook, stirring, till gravy is of desired consistancy. Taste, re-season with salt and pepper and about 1/2 tsp sugar.

This chicken will be tender but not greasy, because you've cooked it at a high enough temperature and haven't turned it over and over.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-16-2008, 10:18 AM   #8
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Constance ,.......your recipe and anything Mama makes sounds great to me..........I knew that we'd have some great cooks weighing in...........that's figureatively speaking......just a made a pun and didn't know it.:)
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 11-16-2008, 10:26 AM   #9
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Well, thank you! Mama and I like the same kind of cooking.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-16-2008, 10:44 AM   #10
Senior Cook
 
FincaPerlitas's Avatar
 
Join Date: Nov 2008
Location: San Jose, Costa Rica, Central America
Posts: 285
First, the basics. The chicken should be cut into 8 pieces - 2 wings, 2 breasts, 2 legs and 2 thighs. The leg and thigh should be separated and the wing tips and backbone should be removed. Otherwise the chicken won't cook evenly.

Brining in salt water isn't necessary and isn't traditional. Many cooks do soak in milk or buttermilk. Buttermilk does seem to make the chicken a little more moist and tender and also helps the flour to adhere. You can use all-purpose or self-rising flour. I prefer self-rising. If using all-purpose, I add a little baking powder. I season the flour with salt and pepper only. Other seasonings are optional but non-traditional.

Don't worry about having too much coating on the chicken. Actually, you'll probably have the opposite problem. If you like a heavier coating, first dredge in flour, then in milk or egg wash, then in flour again. Shake off excess flour before cooking.

Preheat about 1 1/2 or 2 inches of oil to about 365 or 370 in a large, heavy skillet or an electric skillet. First put in the thighs, then the breasts, then the legs, and lastly the wings. Don't overcrowd the skillet. Cook uncovered, turning frequently to avoid overbrowning. Only reduce the heat if the chicken is overbrowning and don't reduce it much. Chicken fried at too low a temperature will be greasy.

Depending on the size of the chicken and the exact cooking temperature, approximate cooking time for the wings and legs will be about 15-20 minutes (the legs need a little longer than the wings). The breasts and thighs will take about 25 minutes. Good luck!
__________________

__________________
FincaPerlitas 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 09:15 PM.


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