"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 04-22-2015, 12:50 PM   #11
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,017
Quote:
Originally Posted by CraigC View Post
We actually prefer "Golden Dip" coatings over homemade. We both like the original and extra crispy. I really like the spicy. You can get dried buttermilk, keep it in the pantry and use when needed. Just add water.
I have the powdered buttermilk. Only mine says to refrigerate after opening. So that where I keep it. I have never been one to soak my chicken in buttermilk. That is more of a southern thing. And I learned to do chicken in New England. So I stick what I know works best for me.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-22-2015, 01:05 PM   #12
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,089
Quote:
Originally Posted by Addie View Post
I have the powdered buttermilk. Only mine says to refrigerate after opening. So that where I keep it. I have never been one to soak my chicken in buttermilk. That is more of a southern thing. And I learned to do chicken in New England. So I stick what I know works best for me.
And that's why he corrected himself in the very next post and said to refrigerate.
__________________

__________________
medtran49 is offline   Reply With Quote
Old 04-22-2015, 03:08 PM   #13
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,871
I've always used "buttermilk" made with a cup of milk + 1 Tbs lemon juice (or vinegar). Yogurt or sour cream works too. I think soaking the chicken in it makes a world of difference.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-22-2015, 04:34 PM   #14
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Kayelle View Post
I've always used "buttermilk" made with a cup of milk + 1 Tbs lemon juice (or vinegar). Yogurt or sour cream works too. I think soaking the chicken in it makes a world of difference.
I never even thought to substitute yogourt. I've even used yogourt that way in Indian cooking.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-22-2015, 04:52 PM   #15
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,871
I almost always have plain Greek Yogurt on hand Taxi.

Another thing Caslon, there's no law saying you have to fry up a whole cut up chicken. You may want to consider just using boneless or bone in chicken thighs for the first attempt at frying chicken. I think you'd like the results providing you prefer thighs to other chicken parts like we do. It can be somewhat tricky getting various chicken parts cooked properly and done at the same time otherwise.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-22-2015, 07:49 PM   #16
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,702
Thanks for all the suggestions about the cooking part. I may try the Golden Dip since so many say it does well for frying. I usually fry up a wing, a thigh and a leg. The chicken breasts with bone in are huge. I would fry them up if they weren't ridiculously oversized. KFC gets their bone in chicken breasts in smaller sizes, no doubt because they're grown to KFC specs. The best luck I've had buying smaller chicken breasts are the organic grown kind.
__________________
Caslon is offline   Reply With Quote
Old 04-22-2015, 07:57 PM   #17
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,017
Quote:
Originally Posted by Caslon View Post
Thanks for all the suggestions about the cooking part. I may try the Golden Dip since so many say it does well for frying. I usually fry up a wing, a thigh and a leg. The chicken breasts with bone in are huge. I would fry them up if they weren't ridiculously oversized. KFC gets their bone in chicken breasts in smaller sizes, no doubt because they're grown to KFC specs. The best luck I've had buying smaller chicken breasts are the organic grown kind.
Caslon, I always buy a whole fryer and cut it up myself. So much cheaper. I cut the breast in half on both sides. So instead on just two pieces, I get four plus the two parts of the legs and the two wings. Ten pieces in all.

Even if you make a mess of cutting it, it won't matter after it is cooked. Do it a few times or watch some You Tubes on how to cut up a chicken first. Practice makes perfect! So true.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-22-2015, 08:08 PM   #18
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,871
There's no doubt the best bang for the buck is to cut up a whole chicken. I learned how to do it beside my Dad as a child in the meat market. That being said, for the first time with this fried chicken, I'd suggest he save that lesson for another time.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-22-2015, 08:09 PM   #19
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,089
I've seen on the cooking shows where a lot of places cut the breasts in half crosswise. It is very difficult to get a whole huge breast cooked on the inside without burning the outside, especially if you are cooking other pieces as well. I always start the breasts first, then add the other pieces and the breasts always come out last aftet a few extra minutes at a lower temp.
__________________
medtran49 is offline   Reply With Quote
Old 04-22-2015, 08:35 PM   #20
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,702
I suppose I could better control how big the rib chicken breasts are by buying smaller whole chickens and cutting them up myself, which I have also have yet to learn how to do correctly. Youtube will help me. I really like how KFC and El Pollo Loco have smaller sized ribbed breasts. Store packaged are huge.

I've used Dixie Fry powdered frying mix for deep frying wings and it's available at one my local big 3 stores, Albertsons, Ralphs and Vons (Safeway). I've not seen the Golden Dipt for chicken frying that I can recall (plenty of other mixes by them). I'll order some online, but damn, $3.39 + $9.63 shipping! Still, I want to try that mix.

The tip about dried buttermilk is great if I don't want to freeze buttermilk in an icetray. I'll be looking for that next trip to my local 3 supermarkets.
__________________

__________________
Caslon is offline   Reply With Quote
Reply

Tags
chicken, how to

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 09:07 AM.


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