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Old 10-05-2009, 05:02 PM   #11
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thanks people...all good stuff...im going to combine some of your tips, with some others ive picked up, and give it a whirl....hoping to cook it on thursday (tonight is something we call swiss cheese chicken, which is mostly an excuse to make a saffron risotto ive been wanting)....yeah, I know neither of those sound super healthy, but I have some tricks…..anyway, ill try and report back on the frying
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Old 10-05-2009, 05:11 PM   #12
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Have fun experimenting. ~~ Remember Fried food is not bad for you...bad fried food is however..........
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Old 10-05-2009, 05:37 PM   #13
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We have now concluded that soaking the chicken parts in buttermilk for at least four hours yields the best fried chicken we've ever made. And that's 40 + years. We also double dip them in the flour and use a covered pan that is vented through the top. 340-50 degrees and check with a meat thermometer at 150-60.
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Old 10-05-2009, 08:48 PM   #14
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I fry in a non stick fry pan in deep canola oil.....the more oil it's fried in, the less oil the chicken will absorb.....I sometimes use skin, sometimes not. I have found that marinating in buttermilk overnite or for a few hours makes the chicken especially tender and juicy. I usually use a mix of some flour, garlic powder, paprika, salt and pepper and panko crumbs.....Good luck!!!!
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Old 10-06-2009, 08:07 AM   #15
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Quote:
Originally Posted by Phil View Post
We have now concluded that soaking the chicken parts in buttermilk for at least four hours yields the best fried chicken we've ever made. And that's 40 + years. We also double dip them in the flour and use a covered pan that is vented through the top. 340-50 degrees and check with a meat thermometer at 150-60.
I forgot to add that we skin the chicken.
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