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Old 08-04-2009, 04:17 PM   #1
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Southern Fried Chicken

I've twice tried to get this right but to no avail.

The chicken is coming out lovely but by the time it's done the coating is over done and lost all flavor.

I've heard of par boiling the chicken first but I like to soak it in buttermilk to tenderise.

At the moment I'm deep frying but maybe shallow frying or finishing it off in the oven might be better?

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Old 08-04-2009, 04:21 PM   #2
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I usually fry chicken, then put it on a cookie sheet (the kind with sides so any grease doesn't drip into the oven) and put it in the oven to finish. Then I can get the rest of the meal together, do some clean up, and the chicken is cooked all the way through.
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Old 08-04-2009, 04:26 PM   #3
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Thanks for the quick reply. I have a cookie sheet so I'll try finishing in the oven next time.
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Old 08-04-2009, 04:29 PM   #4
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Do you use plain buttermilk, or do you put in some hot sauce (like tabasco)? Another thing to try is putting a rack on the cookie sheet so the extra grease can drip off.
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Old 08-04-2009, 04:30 PM   #5
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Originally Posted by Sypher View Post
Thanks for the quick reply. I have a cookie sheet so I'll try finishing in the oven next time.

Hi, Sypher. If the coating is overcooking and the insides are under done, your oil is too hot. Maintain a lower temperature so the pieces will cook more evenly.

Also, if you are using larger chickens, that will cause the same problem. You should be using fryers which are about 3.5 - 4 pounds.
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Old 08-04-2009, 04:32 PM   #6
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I put some salt and chili flakes in the buttermilk.
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Old 08-04-2009, 04:34 PM   #7
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Quote:
Originally Posted by Sypher View Post
I've twice tried to get this right but to no avail.

The chicken is coming out lovely but by the time it's done the coating is over done and lost all flavor.

I've heard of par boiling the chicken first but I like to soak it in buttermilk to tenderise.

At the moment I'm deep frying but maybe shallow frying or finishing it off in the oven might be better?
Welcome to DC Sypher.

By the coating being over done,do you mean too crispy,too dark?
If you could,would you mind giving us the lowdown on the spices you used.Type of oil used.Cooking temp?

I'm sure it's something minor.

Thanks.

Munky.
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Old 08-04-2009, 04:37 PM   #8
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Originally Posted by Andy M. View Post
Hi, Sypher. If the coating is overcooking and the insides are under done, your oil is too hot. Maintain a lower temperature so the pieces will cook more evenly.
Thanks. Unfortunately I couldn't tell what the temperature is as it's only a cheap fryer - on or off. I intend on investing in a better one very soon.
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Old 08-04-2009, 04:38 PM   #9
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I use a cast iron "chicken fryer," like a regular frying pan but deeper.
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Old 08-04-2009, 04:42 PM   #10
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Originally Posted by Chef Munky View Post
Welcome to DC Sypher.

By the coating being over done,do you mean too crispy,too dark?
If you could,would you mind giving us the lowdown on the spices you used.Type of oil used.Cooking temp?

I'm sure it's something minor.

Thanks.

Munky.

Thanks for the welcome.

It's coming out too dark. It looks perfect at 5/6mins but the chicken isn't done until at least 10.

Temp - unknown
Coating base - plain flour
Spices - Salt, ground black pepper, garlic salt, onion powder, paprika and cayenne pepper.

Oil - sunflower oil.
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