Jessica_Morris
Senior Cook
This past week we went to Popeyes and had some of their delicious chicken. Everytime I fry chicken it never comes out crunchy like there's.... How do they get their chicken so nice and crunchy? Suggestions please?
I love Popeye's also. I'd have to go to another town to get it, though. This is pretty close, and it's a favorite:
Extra-Crunchy Fried Chicken - Recipe | Cook’s Country - Recipes That Work
Yeah. That comes under the heading of things I prefer to let other people do. (And there aren't many.) They are welcome to do the job, with their huge fryers, powerful ventilation, and overhead fire extinguishing system.
Bad link.
Here's a better link: Extra-Crunchy Fried Chicken - Recipe | Cook's Country - Recipes That Cost $$$
"The recipe you requested is for Members Only."
Unfortunately my Internet connection is not good enough to support video. I expect to have a decent connection later this year.To get the recipe you do have to watch the video with pencil and paper in hand to write the recipe down.
Unfortunately my Internet connection is not good enough to support video. I expect to have a decent connection later this year.
Yeah I knew about the buttermilk substitute. And also the well known substitute to add a T of vinegar to a C of milk.
First, let me say that all my children are now in their 40's and I've had this recipe since they were toddlers. It is, by far, the best fried chicken recipe I've ever made and I have lots of recipes for fried chicken we all like.
To get the recipe you do have to watch the video with pencil and paper in hand to write the recipe down. They do give the full recipe with all the directions. And if you can't find buttermilk, there is a product called "Saco Cultured Buttermilk" and you can find it in the baking section of your supermarket. It is in a yellow container and usually stocked on the top shelf. Before you start to do anything else, make up the amount or even a little extra. It needs time to blend in the liquid.
I live up north and buttermilk is not an item that is found in any store. So I use the powder version all the time with no problems. Down south, they probably sell more butter milk in quart containers than regular milk. This is an excellent recipe.
Oh you're so darned nice! But thank you no, that's too much to ask of anyone and I'm more interested out of idle curiosity than seriously considering cooking their recipe.Would you care to have me watch it again and write it down for you?
First, let me say that all my children are now in their 40's and I've had this recipe since they were toddlers. It is, by far, the best fried chicken recipe I've ever made and I have lots of recipes for fried chicken we all like.
Except....when they asked for "The Colonel's chicken" I knew they meant the recipe in the link. It is soooo crunchy and moist and delicious. Yum. You can tell, I sort of recommend it.
I made it for my new husband a couple of weeks ago and I didn't think he was going to stop eating it. He's a real southern boy and likes his fried chicken.
That looks yummy! Fried chicken is one of the things I have not been able to master. Keeping my heat even, blah blah. Everyone swears by the cast iron skillet, but I can't seem to make it without a super dark spot in the middle of each piece. Alton claims that is 'good eats', but it always just tastes a bit burnt to me.
My other problem is even when I get everything right, the crust seems to fall right off when you take a bite. Katie, with this recipe, does the breading stick? I am always wary of the 'double-dip', it seems to make a super thick crust that tastes, I don't know, flour'y if you know what I mean.
Are you pan frying or deep frying? I'm assuming here that the recipe needs deep fat to work well. Please correct me if I'm wrong.That looks yummy! Fried chicken is one of the things I have not been able to master. Keeping my heat even, blah blah. Everyone swears by the cast iron skillet, but I can't seem to make it without a super dark spot in the middle of each piece. Alton claims that is 'good eats', but it always just tastes a bit burnt to me.
First, let me say that all my children are now in their 40's and I've had this recipe since they were toddlers. It is, by far, the best fried chicken recipe I've ever made and I have lots of recipes for fried chicken we all like...