Fried Chicken

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

If you dry the pieces completely and douse with a thin coat of flour
before you put any liquid-type batter on, the coating will stay on
better. Use tongs (with the help of a spatula, if needed) to turn the
pieces over, so as to dislodge as little as possible. I don't ever
have skin-on chicken, so I don't know if the skin makes a difference or
not.

N.

BoboBonobo said:

zxcvbob said:

BoboBonobo said:

SOLID VEGETABLE SHORTENING IS DEATH!

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

Is it worth dying for?

I'm going to die anyway. How much shortening ends up in the chicken
anyway if your oil is hot enough? Most greasy fried chicken I've eaten
was full of chicken fat.

Quoted message said:

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.

Fully-hydrogenated oils contain no trans-fatty acids. Crisco is now
making a shortening made of fully hydrogenated cottonseed oil softened
by adding some liquid vegetable oil (soybean or canola; I'm not sure
which.) I'm gonna look for some (for biscuits and pie crusts) next time
I go to the store.

Best regards,
Bob

BoboBonobo said:

Quoted message said:

Quoted message said:

SOLID VEGETABLE SHORTENING IS DEATH!

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

Is it worth dying for?

Dude, everyone dies from something. What, you're going to die in
perfect health?

N.

Nancy1 said:

BoboBonobo said:

Quoted message said:

>SOLID VEGETABLE SHORTENING IS DEATH!

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

Is it worth dying for?

Dude, everyone dies from something. What, you're going to die in
perfect health?

Nope. Gonna die of nothing because doing everything right.

No, seriously...\

Pastorio

Bob (this one) said:

Nope. Gonna die of nothing because doing everything right.

No, seriously...\

Pastorio

im going to eat fried chicken AND never really die.

im must going to nasty away

Michael 'Dog3' Lonergan said:

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

Quoted message said:

don't make fried chicken too often but when I do I use either canola oil

or

Quoted message said:

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.

I had not deep - fried anything for years so I had a little
trepidation...also I really dislike working with chicken, to me it's slimy
texture is somewhat gross. And whilst cooking chicken I am always extra
careful about keeping surfaces clean etc....

It was not a huge amount, just a dozen or so pieces...

Additionally I am "recovering" from some tendonitis in my left forearm, that
slowed things down a bit...

In any case it was very good, I am just about to have some for lunch. I'll
have an extra helping of garlic mashed potatoes and creamy chicken gravy
just for YOU, Michael ;--p

--
Best
Greg

"Gregory Morrow"
<[email hidden]> looking for
trouble wrote in
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

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

Quoted message said:

don't make fried chicken too often but when I do I use either canola
oil

or

Quoted message said:

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.

I had not deep - fried anything for years so I had a little
trepidation...also I really dislike working with chicken, to me it's
slimy texture is somewhat gross. And whilst cooking chicken I am
always extra careful about keeping surfaces clean etc....

It was not a huge amount, just a dozen or so pieces...

Additionally I am "recovering" from some tendonitis in my left
forearm, that slowed things down a bit...

In any case it was very good, I am just about to have some for lunch.
I'll have an extra helping of garlic mashed potatoes and creamy
chicken gravy just for YOU, Michael ;--p

Ohhh... thank you Greg. Did you get my football email :0)

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:

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)

Good grief, are you a prison inmate or something?

--
Best
Greg

On Fri 20 Jan 2006 12:57:12p, Thus Spake Zarathustra, or was it Gregory
Morrow?

Quoted message said:

Michael 'Dog3' Lonergan said:

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.

I had not deep - fried anything for years so I had a little
trepidation...also I really dislike working with chicken, to me it's
slimy texture is somewhat gross. And whilst cooking chicken I am always
extra careful about keeping surfaces clean etc....

Did you actually deep fry them, or fry in the skillet ? I usually just put
about 3/4" of fat in a deep skillet for frying chicken.

I don't like the feel of touching raw meat of any kind. It doesn't gross
me out, but I just don't like the way it feels. I always wear disposable
vinyl gloves when doing this.

Quoted message said:

It was not a huge amount, just a dozen or so pieces...

Additionally I am "recovering" from some tendonitis in my left forearm,
that slowed things down a bit...

That would certainly account for making it more difficult. :-(

Quoted message said:

In any case it was very good, I am just about to have some for lunch.
I'll have an extra helping of garlic mashed potatoes and creamy chicken
gravy just for YOU, Michael ;--p

I could really go for some good fried chicken about now!

--
Wayne Boatwright Õ¿Õ¬
__________________________________________________

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Michael 'Dog3' Lonergan said:

"Gregory Morrow"
<[email hidden]> looking for
trouble wrote in
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

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

Quoted message said:

don't make fried chicken too often but when I do I use either canola
oil

or

Quoted message said:

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.

I had not deep - fried anything for years so I had a little
trepidation...also I really dislike working with chicken, to me it's
slimy texture is somewhat gross. And whilst cooking chicken I am
always extra careful about keeping surfaces clean etc....

It was not a huge amount, just a dozen or so pieces...

Additionally I am "recovering" from some tendonitis in my left
forearm, that slowed things down a bit...

In any case it was very good, I am just about to have some for lunch.
I'll have an extra helping of garlic mashed potatoes and creamy
chicken gravy just for YOU, Michael ;--p

Ohhh... thank you Greg. Did you get my football email :0)

I will check ;--)

--
Best
Greg

On 19 Jan 2006 21:37:16 -0800, "BoboBonobo" <[email hidden]>

Quoted message said:

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.

I have to agree with the poster with the (r)evolutionary nym here. My
fried chicken improved dramatically after I started seasoning the
chicken and adding only a little salt and pepper to the flour.

I think it's because the seasonings tend not to mix with the flour
evenly and the paprika tends to burn if it is in direct contact with
the oil. Seasoning then coating protects any herbs and spices from
burning.

If I recall correctly it was David Rosengarten who suggested this
method back when Food TV was worth watching.

Gregory Morrow said:

Additionally I am "recovering" from some tendonitis in my left forearm, that
slowed things down a bit...

I hate to tell you this, but you'll probably be recovering for the
rest of your life. Although you can go through extended periods
without pain.

Mine only flares up when I over-use my arms. I've got it in the
wrists, elbows and one shoulder. I feel your pain. Feel better soon.

Carol

Gregory Morrow 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

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...

You can cut down on the time you have to dedicated to the chicken if you
finish the chicken in the oven, prepare the coating however you like, i
just dip in beaten egg yolk and coat with seasoned flour, bread crumbs
or panko and then saute just enough to set and colour the coating then
remove from the saute pan to a baking dish and finish cooking in the oven.
---
JL

Damsel in dis Dress said:

Gregory Morrow said:

Additionally I am "recovering" from some tendonitis in my left forearm,

that

Quoted message said:

Quoted message said:

slowed things down a bit...

I hate to tell you this, but you'll probably be recovering for the
rest of your life. Although you can go through extended periods
without pain.

Mine only flares up when I over-use my arms. I've got it in the
wrists, elbows and one shoulder. I feel your pain. Feel better soon.

Thanks. I don't know what triggered it last week, never had it before.
It's much better now...

AFAIK it's kinda like sciatica, it can come and go without warning...

When one gets to a certain age one apparently gets to a stage where "It's
always something..." :-|

--
Best
Greg

Quoted message said:

Carol

J. Eric Durbin said:

If I recall correctly it was David Rosengarten who suggested this
method back when Food TV was worth watching.

it makes sense putting the herbs on the inside

BUT my mamma don't do it like that and she makes real nice fried
chicken

maybe the oil is too hot if it is burning the herbs IN the flour

i've never heard of using corn starch

J. Eric Durbin said:

seasoning the
chicken and adding only a little salt and pepper to the flour.

[...]

Quoted message said:

If I recall correctly it was David Rosengarten who suggested this
method back when Food TV was worth watching.

He stole it from Popeye's.

--Blair

AC wrote:
did you realize the every municipal water supply on the

Quoted message said:

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

I feel thirsty.

djs0302 said:

AC said:

did you realize the every municipal water supply on the
planet has very high levels of dihydrogen monoxide?!? it's been proven

that

Quoted message said:

Quoted message said:

consuming too much dihydrogen monoxide can cause death. read the facts

about

Quoted message said:

Quoted message said:

dihydrogen monoxide here --->

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

I feel thirsty.

:-P

On 19 Jan 2006 19:46:31 -0800, I needed a babel fish to understand "Mr
Tibbs" <[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

I am partial to the Good Eats method:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15279,00.html

Fried Chicken
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Fry Hard 2: The Chicken (Fried)

Alton Brown
Recipe Summary
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 3 to 4 servings

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with
buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the
side of a 12-inch cast iron skillet or heavy fry pan. Once shortening
liquefies raise heat to 325 degrees F. Do not allow oil to go over 325
degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and
cayenne pepper. Liberally season chicken with this mixture. Dredge
chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center,
and breast and legs around the edge of the pan. The oil should come
half way up the pan. Cook chicken until golden brown on each side,
approximately 10 to 12 minutes per side. More importantly, the
internal temperature should be right around 180 degrees. (Be careful
to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting
chicken directly on paper towels or brown paper bags. If you need to
hold the chicken before serving, cover loosely with foil but avoid
holding in a warm oven, especially if it?s a gas oven.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

that sounds like a problem

you should just have one of these!
http://www.iamfood.com/cgi-bin/product.cgi?pid=2271