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Old 01-02-2017, 10:34 PM   #1
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Post Fry rather than Deep Fry Chicken

I would like to use a recipe that calls for deep frying but do not want to deep fry the chicken but fry it or roast it.
Can someone help me out here, I lost my wife in May and would like to make chicken.
I know that you do not crowd the chicken in a pan.
Do you brown the chicken first or what.

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Old 01-02-2017, 11:29 PM   #2
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I'm sorry about your wife, nhoj.

Nhoj looks like john backwards.

OK, so more info needed. It appears you want to shalliw fry or oven fry chicken, yes?
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Old 01-03-2017, 02:35 AM   #3
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Quote:
Originally Posted by nhoj View Post
I would like to use a recipe that calls for deep frying but do not want to deep fry the chicken but fry it or roast it.
Can someone help me out here, I lost my wife in May and would like to make chicken.
I know that you do not crowd the chicken in a pan.
Do you brown the chicken first or what.
One method is to lightly fry the chicken and then put it in the oven to finish cooking. Add 1 tablespoon salt and pepper to 1 cup of flour. Pour enough oil into a pan to go halfway up the chicken pieces. Heat the oil to medium high. Coat the chicken pieces in the seasoned flour. Carefully set the chicken in the hot oil for 3-5 minutes per side. Remove the chicken to a rack and place it in the oven at 375F for 35-40 minutes or until the chicken reaches at least 165F.
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Old 01-03-2017, 07:35 AM   #4
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My condolences on your loss.

I'll make a suggestion you might not want to hear, but I've discovered that with the time it takes to fry, the mess it makes, the cost of the ingredients, that it's actually cheaper and easier to buy a bucket from KFC, and even cheaper if your grocery store has a hot case and sells fried chicken. Only thing with the grocery store is talk to the counter people beforehand and see if they have a schedule of when they fry the chicken because you want to get it fresh and not after it has sat under the heat lamps for a while because that makes the breading REALLY hard and dries out the chicken. We have Publix grocery stores here and their chicken is as good as KFC in my opinion. We only get the chicken and make the sides at home ourselves.

I pan fried our chicken up until about 2 years ago when I discovered the above one night when I didn't want to cook and we wanted fried chicken. Obviously, you will need a large HEAVY skillet if you are doing a whole chicken or quite a few of your favorite pieces. Fill it about half way with canola or vegetable oil or a blend. Set the burner to med high to get the oil heated. I don't use a thermometer, just the handle end of a round wooden spoon. I start sticking the round end in the oil after a few minutes heating every few minutes and as soon as loads of tiny bubbles immediately sizzle up around the spoon the oil is ready to go. Breasts go in first, skin side down (cutting them in half horizontally will cut down on the cooking time), then thighs, then legs, then wings. You will need to turn the oil down some once the chicken goes in, I usually turn it down to just under medium. After several minutes, maybe 5 or so, turn the pieces over in the order in you put them in, then turn again a couple more times at about 5 minute intervals. It will take about 20-25 minutes for the bigger pieces.

If you have a thermometer for oil/candy making that can stay in the pan, 350-375 to start, then cook at 300-325.

You can check for doneness by either cutting into a thigh down to bone to check for blood or use an instant read thermometer, which should peg at 165ish, just be sure it's in the deepest part of meat and not touching bone.

If your chicken starts to brown too fast in the oil, turn the heat down, or if it's too late for that, remove the chicken from the oil and place on a cookie sheet in the oven as Caslon suggested, though I'd check the temp first with the instant read in the chicken and adjust cooking time based on that.
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Old 01-03-2017, 08:28 AM   #5
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Had you ever thought of doing a tray bake? I do them a lot, they're so easy, like this:

Chicken joints bone in, breast pieces bone attached.
roll in seasoned flour, or seasoned breadcrumbs
place on an oven tray
drizzle evo, canola, or whatever your preference is
scatter over potato pieces, chunks of sausage, mushrooms, bell pepper pieces, eggplant, whatever your fancy takes you
sprinkle over parmesan cheese if you like....
This is a do as you please thing, and it's very handy for days when you're thinking 'what shall I do tonight' You simply put it all in the tray, drizzle extra oil if necessary, and s&p. Set the oven temperature so that all the items you've put in cook together - you may need to add some vegetables later. You don't have to stand over it, just check now and then to see doneness. Simple!

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Old 01-03-2017, 10:03 AM   #6
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Originally Posted by Caslon View Post
One method is to lightly fry the chicken and then put it in the oven to finish cooking. Add 1 tablespoon salt and pepper to 1 cup of flour. Pour enough oil into a pan to go halfway up the chicken pieces. Heat the oil to medium high. Coat the chicken pieces in the seasoned flour. Carefully set the chicken in the hot oil for 3-5 minutes per side. Remove the chicken to a rack and place it in the oven at 375F for 35-40 minutes or until the chicken reaches at least 165F.
That seems like way too much salt to me. My mom's recipe for a flour dredge for fried chicken is 1 tsp each salt, paprika and poultry seasoning and 1/2 tsp black pepper.
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Old 01-03-2017, 06:56 PM   #7
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What I would really like to do bake it if I could and that would be mote heather am I not right
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Old 01-05-2017, 09:40 AM   #8
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When I have a question on procedures on cooking something , besides asking on here my first place I go, I will also go to you tube so you can see a video of it done. Especially if you haven't deep fried for safety reasons.
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Old 01-05-2017, 10:10 AM   #9
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What I would really like to do bake it if I could and that would be mote heather am I not right
Depends on your definition of healthier Some people go low-fat, some go low-carb high-protein.

To bake crispy chicken, heat the oven to 475F. Set out three shallow plates or bowls. In the first, put seasoned flour. In the second, put two beaten eggs. In the third, put panko bread crumbs. Put a cooling rack in a baking sheet.

Dredge the chicken pieces in the flour and shake off excess. Do the same with the egg and panko. Place the pieces on the rack. Spray lightly with cooking spray. Bake for 12-15 minutes.
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Old 01-05-2017, 10:17 AM   #10
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Quote:
Originally Posted by Caslon View Post
One method is to lightly fry the chicken and then put it in the oven to finish cooking. Add 1 tablespoon salt and pepper to 1 cup of flour. Pour enough oil into a pan to go halfway up the chicken pieces. Heat the oil to medium high. Coat the chicken pieces in the seasoned flour. Carefully set the chicken in the hot oil for 3-5 minutes per side. Remove the chicken to a rack and place it in the oven at 375F for 35-40 minutes or until the chicken reaches at least 165F.
+1. Thjis is the method I've been touting for years. It creates a light crust and the meat is so juicy it will squirt you when you bite into it. The only difference in my technique is that I don't season the flour, and lightly salt the chicken befor placing into the oven.

For a crunchier coating, dredge the chicken in the seasoned flour, and let sit for about two minutes. Then, dip in egg was to coat (1 large beaten egg whisked with about 3 tbs. milk), and then back into the flour. Shake off extra flour and lightly fry as before, then bake as before.

I have a 14 herbs and spices seasoning recipe if you are interested. Makes a very tasty coating.

Seeeeeeya; Chief Longwind of the North
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