TheNoodleIncident
Senior Cook
im looking for tips/tricks/recipe for really good fried chicken....we are sort of health nuts and have therefore never made it before, but i saw an episode of Good Eats and now im craving it...im not looking for deep friend chicken, but the "pan fried" style AB made here:
Fried Chicken Recipe : Alton Brown : Food Network
i was going to use this recipe straight up, but the comments by people who had tried it weren't all positive....if someone could offer some advice, while keeping it simple (first time and all), it would be great....or just tell me that this recipe is fine, and ill do that!
some extra info:
- i have a stainless stock pot (a typical pot you would make pasta in) and a non-stick skillet that is a very good size for something like this....no cast iron...at first i was going to avoid the non-stick because it is not known for good crust formation, but does that rule apply here? i realize the stock pot may be a bit awkward to use, but would use it if it would yield a better product
- i would prefer an oil other than shortening....we use very little oil to begin with, and any leftover shortening would def go to waste....canola or veg ok?
- im relatively confident that i can create or tweak a seasoning shake to my liking - but perhaps there is a key ingredient i may not think of, or something that i should avoid?
- would it be ruined if i removed the skin? i'd prefer not to have it, but not if it will totally destroy the dish
- i have a basic dial, probe style thermometer...honestly, i dont even trust it much, but dont plan on buying a new one....tips on heat management?
thanks!
Fried Chicken Recipe : Alton Brown : Food Network
i was going to use this recipe straight up, but the comments by people who had tried it weren't all positive....if someone could offer some advice, while keeping it simple (first time and all), it would be great....or just tell me that this recipe is fine, and ill do that!
some extra info:
- i have a stainless stock pot (a typical pot you would make pasta in) and a non-stick skillet that is a very good size for something like this....no cast iron...at first i was going to avoid the non-stick because it is not known for good crust formation, but does that rule apply here? i realize the stock pot may be a bit awkward to use, but would use it if it would yield a better product
- i would prefer an oil other than shortening....we use very little oil to begin with, and any leftover shortening would def go to waste....canola or veg ok?
- im relatively confident that i can create or tweak a seasoning shake to my liking - but perhaps there is a key ingredient i may not think of, or something that i should avoid?
- would it be ruined if i removed the skin? i'd prefer not to have it, but not if it will totally destroy the dish
- i have a basic dial, probe style thermometer...honestly, i dont even trust it much, but dont plan on buying a new one....tips on heat management?
thanks!