Do You Deep Fry?

[pictonguy]

it does kinda depend on how thick the wings are , the thick one's that look like legs take a bit longer than the little flat ones , but at 15 minutes you will never have to worry about them being done

some one asked how to dispose of the oil , its biodegradable so i just put it back in the container it came it and put it in the garbage , never had a problem

I hear what your saying and agree if cooked for 15 minutes they will definitely be cooked but in my experience and checking interior temp I've never had a problem, and as a matter of fact less than 8 minutes if they're those really small ones, so I'm just going to keep doing what I'm doing. No disrespect.

 

[Linda0818]

chicken is easy, we fry a lot of chicken and here is how not to have to worry about it being done , oil temp 340-350 degrees , big pieces like breasts thighs and legs , fry for 20 minutes , wings will be done in 15 minutes
works everytime

Thank you. I'm going to try it soon.

 

[caseydog]

Rarely. I get anxiety about all the oil used just to make a quick dish, then it sits until I have to throw it away. So it's not really worth the money for me. I wouldn't mind using my deep fryer more often, though. It's a fairly nice one with the basket that lowers down in and the lid closes as it's frying the food, which keeps oil from going everywhere.

My son's been wanting me to make "real fried chicken" (rather than oven-fry it, like I normally do) but that intimidates the heck out of me. I'm always afraid the chicken will look beautiful and brown and crisp on the outside, but still be raw on the inside.

Maybe I'll start practicing with temperatures and cook times. Practice makes perfect, right? I won't know until I try.

Southern fried chicken is often shallow fried. I've done it deep fried and shallow fried.

To get it cooked through, just don't get your oil above 350F for larger pieces. Wings cook fast, so you can go higher. I fry wings about once a month.

CD

 

[caseydog]

I hear what your saying and agree if cooked for 15 minutes they will definitely be cooked but in my experience and checking interior temp I've never had a problem, and as a matter of fact less than 8 minutes if they're those really small ones, so I'm just going to keep doing what I'm doing. No disrespect.

I deep fry wings for 7 to 8 minutes. Legs, breast and thighs take longer. I use my instant read thermometer to test the internal temp when they look done.

CD

 

[grumpyoldman]

just for the record , what is "southern fried chicken " ? i have yet to see anything called "northern fried chicken "
maybe deep frying is northern fryed chicken ...lol

 

[blissful]

just for the record , what is "southern fried chicken " ? i have yet to see anything called "northern fried chicken "
maybe deep frying is northern fryed chicken ...lol

I grew up in the north and didn't learn shallow frying chicken until I was almost 40. We call our most commonly served chicken, baked chicken. Never heard of northern fried!

 

[caseydog]

just for the record , what is "southern fried chicken " ? i have yet to see anything called "northern fried chicken "
maybe deep frying is northern fryed chicken ...lol

I think it is a combination of the buttermilk soaking, and the herbs and spices used in the flour mixture used for the crust. Of course, everyone's mamaw makes it different, and they all make it better than anyone else's mamaw.

CD

 

[Linda0818]

I think it is a combination of the buttermilk soaking, and the herbs and spices used in the flour mixture used for the crust. Of course, everyone's mamaw makes it different, and they all make it better than anyone else's mamaw.

CD

That's right. My mom made the best fried chicken you'd ever eat in your life. And we're not Southern.

 

[dcSaute]

this is a 10" fry pan - you can judge the amount of oil by the rivets . . . less than 2 cups of oil.

as above, 'southern FC' has classically been 'shallow fried' - it takes more time, but uses a lot less oil and tastes superb . . .

first side

flipped

 

[pictonguy]

this is a 10" fry pan - you can judge the amount of oil by the rivets . . . less than 2 cups of oil.

as above, 'southern FC' has classically been 'shallow fried' - it takes more time, but uses a lot less oil and tastes superb . . .

first side
View attachment 76645


flipped
View attachment 76646

I'd eat that in a heart beat.

 

[caseydog]

I'd eat that in a heart beat.

Eat too much fried chicken, and your heart may stop beating.

CD

 

[pictonguy]

Eat too much fried chicken, and your heart may stop beating.

CD

That is the popular narrative. I don't like chicken enough for that to happen.

 

[caseydog]

That is the popular narrative. I don't like chicken enough for that to happen.

I love fried chicken, and fried fish, and chicken fried steak, but I limit myself, so I don't overdo it now that I am in my sixties, and don't have the same activity level or metabolism.

CD

 

[Sir_Loin_of_Beef]

Eat too much fried chicken, and your heart may stop beating.

CD

Harlan Sanders lived to be 90 years old, so I guess that blows your conclusion all to hell, doesn't it?

 

[grumpyoldman]

back in the 70s mc Ds and a lot of others used a combination of i think it was lard and beef tallow in thier deep fryers then the gov stepped in and they changed to all vegatble oil in order to get rid of the transfat , at least thats the way i remember it

 

[pictonguy]

back in the 70s mc Ds and a lot of others used a combination of i think it was lard and beef tallow in thier deep fryers then the gov stepped in and they changed to all vegatble oil in order to get rid of the transfat , at least thats the way i remember it

No. When the food industry began replacing beef tallow which don't actually contain trans fats with partially hydrogenated vegetable oils (PHOs) in the mid-20th century, they did not fully understand the health risks of trans fats at that time, basically they did not connect the dots and it was done because of the narrative that saturated fat which was the USDA's message that it was unhealthy and needed to be replaced. There's a lot more to this than meets the eye, just thought I would clear up this misconception.

Also the gov't didn't ban saturated fat or force companies to use partially hydrogenated vegetable oil. Instead, it created a nutritional climate that made animal fats seem dangerous and vegetable oils seem virtuous. So basically food companies adapted to those consumer expectations shaped by the USDA's messaging switched over to PHO's thinking they were being more health conscience. Cheers.

 

[grumpyoldman]

well its been close to 50 years so my memory is not as clear on it as i wish it was , but i did think it was a forced issue , so you saying lard and beef tallow are not as bad as they said it was ?

 

[pictonguy]

well its been close to 50 years so my memory is not as clear on it as i wish it was , but i did think it was a forced issue , so you saying lard and beef tallow are not as bad as they said it was ?

No natural saturated fats found in animal products are not as bad as they say they are and like i said there are no trans fats in animal fats. And there is not one single controlled study that says they are bad for us either.

 

[grumpyoldman]

one thing i am sure about , back then mc Ds fries tasted a lot better back then , thanks for straigtening me out on this

 

[pictonguy]

one thing i am sure about , back then mc Ds fries tasted a lot better back then , thanks for straigtening me out on this

No problem. I agree and I never switched in any kitchen where I had control over this matter, and the restaurant I work in now uses beef tallow or pork lard and we don't use seed oils at all and instead we use either extra virgin olive oil or avocado oil which both are fruit oils and not seed oils.

The reason for this is because trans fats and their propensity to increase inflammation within the body, which by the way is the cause of heart disease, is highest in oils that contain polyunsaturated fats which are mostly found in seed oil which are the the ones that are susceptible to the changes to trans fats. It's a deep rabbit hole.