Nicholas Mosher
Sous Chef
HAHAHA! I'm not quite sure what happened to that last thread I made... definetly a mystery. Perhaps the chickens are starting a revolution and decided to use denial of information as their pre-emptive strategy.
Ok, I'm playing around with fried chicken recipes. I picked up three 3.5-4lb birds and broke one down yesterday afternoon into six pieces (drumsticks/thighs/breasts). My first recipe is going to be the CIA's, which begins by marinating the pieces for 24hrs in 1-qt Buttermilk, 4oz Mustard, and some torn Tarragon leaves. It's quite similar to Alton Brown's, except he recommends pan-frying in a solid fat such as lard/crisco (i'll be cooking these today in my big-ole Lodge cast-iron skillet). I'll probably go the crisco route, as I'm not sure cans of lard are stocked at my local markets.
Anyhoo, I'm looking to try out some ideas from others as well - or any tips you might have. I plan on making a traditional pan/milk gravy after (similar to a bechamel). Right now my resources are the CIA text, Alton Brown's DVD on Fried Chicken, and a regional cookbook with a "Traditional Southern Fried Chicken" recipe. I'd also be interested in what everyone serves with theirs (mashed taters, grits, greens, etc). Trying to come up with a reference recipe for myself looking at "Soul" versions, "Southern" versions, "Wannabe Northeastern Yankee" versions, etc...
Actually, I think the Mid-Atlantic states produce the most chickens in the US don't they?
Anyways, I'd love to hear what you guys do!
Ok, I'm playing around with fried chicken recipes. I picked up three 3.5-4lb birds and broke one down yesterday afternoon into six pieces (drumsticks/thighs/breasts). My first recipe is going to be the CIA's, which begins by marinating the pieces for 24hrs in 1-qt Buttermilk, 4oz Mustard, and some torn Tarragon leaves. It's quite similar to Alton Brown's, except he recommends pan-frying in a solid fat such as lard/crisco (i'll be cooking these today in my big-ole Lodge cast-iron skillet). I'll probably go the crisco route, as I'm not sure cans of lard are stocked at my local markets.
Anyhoo, I'm looking to try out some ideas from others as well - or any tips you might have. I plan on making a traditional pan/milk gravy after (similar to a bechamel). Right now my resources are the CIA text, Alton Brown's DVD on Fried Chicken, and a regional cookbook with a "Traditional Southern Fried Chicken" recipe. I'd also be interested in what everyone serves with theirs (mashed taters, grits, greens, etc). Trying to come up with a reference recipe for myself looking at "Soul" versions, "Southern" versions, "Wannabe Northeastern Yankee" versions, etc...
Actually, I think the Mid-Atlantic states produce the most chickens in the US don't they?
Anyways, I'd love to hear what you guys do!
Last edited: