Fried Chicken

I make it once a year on the 4th of July. What I do it season some flour
(Lowery's season salt maybe some extra pepper) and shake washed and dried
chicken in it using a gallon ziploc bag. I then dip floured chicken in egg
and then shake in seasoned flour and cornstarch mixture. Probably half
cornstarch half seasoned flour. Then I fry chicken in a skillet with
crisco. I drain on brown paper bags. I know it sounds like heart attack on
a plate, but it's very good and worth the trouble once a year.

Lynne

"Mr Tibbs" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

for the record how do you make fried chicken on stove top

what kind of oil

my crust just falls off everytime

it sinks to the bottom of the pan, and turns black

Mr Tibbs said:

for the record how do you make fried chicken on stove top

what kind of oil

my crust just falls off everytime

it sinks to the bottom of the pan, and turns black

For good fried chicken you need a heavy cast iron skillet with a lid.
As far as fat goes, lard is best, solid vegetable shortening is next
best, oil is third. For the coating I simply shake the pieces of
chicken in a bag containing flour, salt, pepper, and paprika. To keep
the coating from coming off place the coated pieces of chicken back
into the refrigerator for about half an hour before you fry them.
Brown the chicken pieces on all sides over medium high heat in about a
1/2 to 3/4 of an inch of fat. After the pieces are browned turn the
heat down to medium low and cover the pan with a lid. Cook about 20
minutes more or longer depending on how meaty the pieces are. The
juices should run clear and the meat should be tender and come easily
off the bone.

peanut oil, heated to 365, chicken dipped in seasoned flour, then egg
wash, then back in flour. The hot temp keeps the crust intact. Too low,
and it soaks up the oil and falls off. Too many pieces at once in the
pan lowers the oil temp, so don't rush!

Mr Tibbs said:

for the record how do you make fried chicken on stove top

what kind of oil

my crust just falls off everytime

it sinks to the bottom of the pan, and turns black

Your tale sounds like grist for an Edward Gorey story, e.g. "M is for Mr.
Tibbs whose malfeasant chicken squawked and turned black..."

:-(

--
Best
Greg

Gregory Morrow said:

Mr Tibbs said:

for the record how do you make fried chicken on stove top

what kind of oil

my crust just falls off everytime

it sinks to the bottom of the pan, and turns black

Your tale sounds like grist for an Edward Gorey story, e.g. "M is for Mr.
Tibbs whose malfeasant chicken squawked and turned black..."

:-(

gee, I wonder why you were thinking of that 😉

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

King's Crown said:

I make it once a year on the 4th of July. What I do it season some flour
(Lowery's season salt maybe some extra pepper) and shake washed and dried
chicken in it using a gallon ziploc bag. I then dip floured chicken in

egg

Quoted message said:

and then shake in seasoned flour and cornstarch mixture. Probably half
cornstarch half seasoned flour. Then I fry chicken in a skillet with
crisco. I drain on brown paper bags. I know it sounds like heart attack

on

Quoted message said:

a plate, but it's very good and worth the trouble once a year.

I made it today, several friends wanted it and so I took the plunge...

Hadn't made it for years and it's delicious but MAN it took the better part
of a day...I soaked it in buttermilk for a few hours and in the meantime I
made mashed taters, a salad, prepared a vegetable "medley", etc. Fried the
chicken, then made a cream gravy...DEE - LISH!

It got raves but it indeed is lotsa work...

--
Best
Greg

On Thu 19 Jan 2006 09:51:57p, Thus Spake Zarathustra, or was it Gregory
Morrow?

Quoted message said:

Mr Tibbs said:

for the record how do you make fried chicken on stove top

what kind of oil

my crust just falls off everytime

it sinks to the bottom of the pan, and turns black

Your tale sounds like grist for an Edward Gorey story, e.g. "M is for Mr.
Tibbs whose malfeasant chicken squawked and turned black..."

:-(

You'd probably turn black, too, if you were flung into hot oil.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Thu 19 Jan 2006 10:05:06p, Thus Spake Zarathustra, or was it Gregory
Morrow?

Quoted message said:

King's Crown said:

I make it once a year on the 4th of July. What I do it season some
flour (Lowery's season salt maybe some extra pepper) and shake washed
and dried chicken in it using a gallon ziploc bag. I then dip floured
chicken in egg and then shake in seasoned flour and cornstarch mixture.
Probably half cornstarch half seasoned flour. Then I fry chicken in a
skillet with crisco. I drain on brown paper bags. I know it sounds
like heart attack on a plate, but it's very good and worth the trouble
once a year.

I made it today, several friends wanted it and so I took the plunge...

Hadn't made it for years and it's delicious but MAN it took the better
part of a day...I soaked it in buttermilk for a few hours and in the
meantime I made mashed taters, a salad, prepared a vegetable "medley",
etc. Fried the chicken, then made a cream gravy...DEE - LISH!

It got raves but it indeed is lotsa work...

You're just out of practice. Apart from the soaking, you should be able to
put it together in less than an hour.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

djs0302 said:

Mr Tibbs said:

for the record how do you make fried chicken on stove top

what kind of oil

my crust just falls off everytime

it sinks to the bottom of the pan, and turns black

For good fried chicken you need a heavy cast iron skillet with a lid.
As far as fat goes, lard is best, solid vegetable shortening is next
best, oil is third.

SOLID VEGETABLE SHORTENING IS DEATH! Has djs0302 never heard of trans
fatty acids? djs is correct that "lard is best" but solid vegetable
shortening should not even be legal. Go to Google and search
"hydrogenated."
The next best option is rendered chicken fat, and it can be argued that
it has a better flavor for fried chicken than lard. Also, when buying
lard, MAKE SURE that it doesn't contain hydrogenated lard.
In my family, we generate a lot of bacon grease, which we also use to
fry potatoes. Frying a couple of batches of potatoes will remove the
smoky flavor from the bacon fat and leave you with plain lard. If you
buy those 10# bags of leg quarters, there's quite a bit of fat that you
can render, so what I usually use for fried chicken is a mix of lard
and chicken schmaltz (sp?)

Quoted message said:

For the coating I simply shake the pieces of
chicken in a bag containing flour, salt, pepper, and paprika. To keep
the coating from coming off place the coated pieces of chicken back
into the refrigerator for about half an hour before you fry them.

The one thing I'd do differently is to apply the salt, pepper and
paprika (the paprika is optional) to the chicken pieces before
flouring.

Quoted message said:

Brown the chicken pieces on all sides over medium high heat in about a
1/2 to 3/4 of an inch of fat.

1/2" is not really enough. If you've got it, go for an inch, but at
minimun 3/4".

Quoted message said:

After the pieces are browned turn the
heat down to medium low and cover the pan with a lid. Cook about 20
minutes more or longer depending on how meaty the pieces are. The
juices should run clear and the meat should be tender and come easily
off the bone.

Covering the pan will get you moister, but also fattier chicken.
That's a purely aesthetic preference. When I do cover the pan, I
remove the lid and finish each side w/o a lid to crisp up the chicken,
turning once.

I applaud djs for recommending lard, but hope (s)he throws out his/her
shortening. The only thing vegetable shortening is good for is...well,
I won't say it, but it's not for ingesting 🙂

--Bryan

djs0302 said:

For good fried chic...lear and the meat should be tender and come easily
off the bone.

Thank you

I think it is a luxury to cook, I mean to cook what you like and what
you want you know

I dont really want grill cheese all the time...but

sometimes I sleep with my head at the foot of the bed, sometimes I
sleep with my head at the top of the bed but either way my buttox is
still in the middle...so i do get to eat

I enjoy cooking, I think garlic mash potatoes would be good with your
chicken, and coke-a-cola or pesi to wash the tasty meal down.

only thing, I like fried chicken every sunday more than just once a
year

it's not that much fat in one or two pieces, especially after you drain
it
-

i have had excellent oven fried chicken, its good, but not as good as
the real deal

banquet frozen chicken (in freezer dept) is DA BOMB! it is a little
rich but they only give you one in a pack (meat and 2)

BoboBonobo said:

djs0302 said:

Mr Tibbs said:

for the record how do you make fried chicken on stove top

what kind of oil

my crust just falls off everytime

it sinks to the bottom of the pan, and turns black

For good fried chicken you need a heavy cast iron skillet with a lid.
As far as fat goes, lard is best, solid vegetable shortening is next
best, oil is third.

SOLID VEGETABLE SHORTENING IS DEATH!

But it's great for frying chicken. That's the important thing. HTH ;-)

(btw, not all solid vegetable shortening contains trans-fatty acids)

Bob

Glad you like it, BARRY.

Hope you enjoy prison.

Mr Tibbs said:

for the record how do you make fried chicken on stove top

what kind of oil

Canola, or "vegetable" (Crisco). DH prefers I use canola - I have
traditionally used Crisco as that's what my Mom did.

Quoted message said:

my crust just falls off everytime

it sinks to the bottom of the pan, and turns black

Pat your chicken dry a bit before you dress it. I just dry it, coat it
in a flour mix with garlic powder, onion powder, black pepper and a
little oregano mixed in. (I just shake it in a plastic baggie to coat
it.) Let it sit a little bit before you fry it. Once it is browned
on all sides, take it out and drain it on paper towels.

I haven't made fried chicken for about 5 years, but it is pretty tasty.
-L.

Hello Mr Tibbs:

On the Food Network (www.foodtv.com for schedule), Alton Brown explains
on "Good Eats" how to fry chicken and gives the "why" of each step. If
memory serves, wet stuff (batter or coating) doesn't stick well to
other wet stuff (meat). That's why the meat often is first dredged in
seasoned flour, then in the batter or coating.

I tried his recipe for chicken, ended up with a reasonably-adherent but
very hard coating. Too much coating, I guess. I'll try again someday.

Best -- Terry

Wayne Boatwright <wayneboatwright_at_gmail.com> looking for trouble
wrote in news:[email hidden]:

Quoted message said:

On Thu 19 Jan 2006 10:05:06p, Thus Spake Zarathustra, or was it
Gregory Morrow?

Quoted message said:

King's Crown said:

I make it once a year on the 4th of July. What I do it season some
flour (Lowery's season salt maybe some extra pepper) and shake
washed and dried chicken in it using a gallon ziploc bag. I then
dip floured chicken in egg and then shake in seasoned flour and
cornstarch mixture.
Probably half cornstarch half seasoned flour. Then I fry chicken
in a
skillet with crisco. I drain on brown paper bags. I know it sounds
like heart attack on a plate, but it's very good and worth the
trouble once a year.

I made it today, several friends wanted it and so I took the
plunge...

Hadn't made it for years and it's delicious but MAN it took the
better part of a day...I soaked it in buttermilk for a few hours and
in the meantime I made mashed taters, a salad, prepared a vegetable
"medley", etc. Fried the chicken, then made a cream gravy...DEE -
LISH!

It got raves but it indeed is lotsa work...

You're just out of practice. Apart from the soaking, you should be
able to put it together in less than an hour.

I'm also wondering a couple of things. King's Crown might have crowded the
skillet too much. I also wonder if the temp of the oil was high enough. I
don't make fried chicken too often but when I do I use either canola oil or
Crisco. I soak the chicken in buttermilk beforehand then dip it in
seasoned flour and dunk in the hot oil, several pieces at a time. I'm
thinking Greg was making chicken for a crowd which could easily take some
time unless you have a restaurant style of deep fryer.

Michael

--
Pics aren't great but here are 2 of my 4 brats.
Hoot about to [censored] the snack out of my mouth:
http://tinypic.com/jtrw3o.jpg

Ramsey ever curious about electronics breaking into the TMobile bag:
http://tinypic.com/jtrwgn.jpg

Mr Tibbs said:

my crust just falls off everytime

it sinks to the bottom of the pan, and turns black

From what I understand, water is the reason your skin is coming off.
Be sure your chicken is very dry before dipping in any coating. (I
air-dry mine in the fridge several hours).
Skin comes off when the water steams in the hot oil and literally
pushes the batter up and away from your chicken.
At least that's what i've read and it makes perfectly good sense to
me. kev

BoboBonobo said:

SOLID VEGETABLE SHORTENING IS DEATH! Has djs0302 never heard of trans
fatty acids?

yes DEATH! also, did you realize the every municipal water supply on the
planet has very high levels of dihydrogen monoxide?!? it's been proven that
consuming too much dihydrogen monoxide can cause death. read the facts about
dihydrogen monoxide here --->

http://www.dhmo.org/facts.html

In article <[email hidden]>,

zxcvbob said:

BoboBonobo said:

djs0302 said:

Mr Tibbs wrote:

>for the record how do you make fried chicken on stove top
>
>what kind of oil
>
>
>my crust just falls off everytime
>
>it sinks to the bottom of the pan, and turns black

For good fried chicken you need a heavy cast iron skillet with a lid.
As far as fat goes, lard is best, solid vegetable shortening is next
best, oil is third.

SOLID VEGETABLE SHORTENING IS DEATH!

But it's great for frying chicken. That's the important thing. HTH ;-)

(btw, not all solid vegetable shortening contains trans-fatty acids)

Bob

FWIW, I don't bread my fried chicken at all.
I put just a light coating of EVOO in the bottom of the pan, get it
sizzling a bit then lay the chicken in there, then top with herbs and
spices. More fat cooks out of the chicken skin itself, adding to the oil
in the pan.

Usually onion powder, garlic powder, salt free lemon pepper and [censored]
mushroom powder. Maybe a bit of curry if I'm in the mood. I cook it
medium heat for about 10 to 15 minutes, then turn it, add more stuff and
time it for an additional 10 minutes. I'll turn it again to an
undercooked side if needed.

At least that is how I USED to do it!

Now I use the hamilton grill, flavor both sides as needed and add a bit
of grape seed or EVOO and some soy sauce. I time the grilling depending
on what parts and their thickness.

Takes less time and effort. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

zxcvbob said:

BoboBonobo said:

djs0302 said:

Mr Tibbs wrote:

>for the record how do you make fried chicken on stove top
>
>what kind of oil
>
>
>my crust just falls off everytime
>
>it sinks to the bottom of the pan, and turns black

For good fried chicken you need a heavy cast iron skillet with a lid.
As far as fat goes, lard is best, solid vegetable shortening is next
best, oil is third.

SOLID VEGETABLE SHORTENING IS DEATH!

But it's great for frying chicken. That's the important thing. HTH ;-)

Is it worth dying for?

Quoted message said:

(btw, not all solid vegetable shortening contains trans-fatty acids)

Unless you specify non-hydrogenated, nearly everyone will assume
Crisco. I'm aware of palm oil shortening.

Quoted message said:

Bob

--Bryan