BellaDonna 
Barrel Racker
Posts: 1890
 | | 03-10-2006 03:16 PM |
| I am a long time fried chicken worshipper (it's that Southern blood running through my veins...later athersclerotic by the fried chicken  ) I've never had homeade fried chicken and I'm itching to try. Martha Stewart was making this on her show one day and I thought it was pretty easy: She took pieces of chicken, soaked in buttermilk, coated in flour (with salt and pepper), and fried. Does anyone have any superb fried chicken recipes or any tips? Thanks in advance. | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7090
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juggernt
Tampa, FL, USA
Wine Bottler
Posts: 3471
| | 03-10-2006 06:55 PM |
| So long as it tastes like someone's grandma made it, I'm in!!! | | | Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 03-10-2006 07:03 PM |
| Not that I plan on doing this but I heard that people fry their chicken in Crisco/shortening. Does that taste good? | | | |
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JimmyV
Central Connecticut
Wine Connoisseur
Posts: 5206
| | 03-10-2006 07:16 PM |
| I hate to be critical of a recipe that I haven't tried, but a fried chicken recipe that starts withskinless chicken just won't fly (pardon the pun) with me. Fried skin is the sine quo non of fried chicken, IMHO. | | | Beta testing a new signature. | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7090
| | 03-10-2006 07:35 PM |
| Quote:
I hate to be critical of a recipe that I haven't tried, but a fried chicken recipe that starts withskinless chicken just won't fly (pardon the pun) with me. Fried skin is the sine quo non of fried chicken, IMHO.
I completely agree with you. But it does taste good.
For real, Southern style fried chicken, you need skin and Crisco! | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7090
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JimmyV
Central Connecticut
Wine Connoisseur
Posts: 5206
| | 03-10-2006 08:27 PM |
| Quote:
you need skin and Crisco!
Make that skin and lard. | | | Beta testing a new signature. | |
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Wineaux
New Orleans, LA
Wine Thief
Posts: 2806
| | 03-10-2006 08:55 PM |
| I agree with JimmyV. Fried skinless, boneless chicken = chicken tenders, not fried chicken. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts: 11215
| | 03-11-2006 03:57 AM |
| I make some pretty mean fried chicken. In crisco oil. Scarily we drink Pinot with it most of the time.
Dip it in buttermilk, roll in flour, salt & pepper, re-dip and re-roll to get a crispy crust. I also use some cornmeal in with the flour. The oil should be very hot so that less of it gets absorbed by the crust. If I get going with biscuits/gravy and mashed potatoes hold on to your arteries. | | | |
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DJ Hombre
Napa Valley, California
Barrel Filler
Posts: 1367
| | 03-11-2006 04:17 PM |
| The secret to great fried chicken is in your flour. You must season the hell out of it. Cayenne, Paprika, Salt, Pepper. Tons of it in that flour. Give it some kick.
Soak your chicken legs n' thighs in buttermilk. Season w/ S&P, then roll through your seasoned flour mixture and throw into your fryer.
You can use Crisco or shortening... that's the "true" method of fried chicken, but your standard fryer oil works just fine. | | | |
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Bradley Molzen
VinoCellar.com Admin
Bayonne, NJ
Wine Connoisseur
Posts: 5069
| | 03-11-2006 07:36 PM |
| I love a good fried chicken.... however a good friend of mine told me this story..
"the day after eating a nice fried chicken dinner I gave blood the next morning... a layer of lard/fat started forming on the top of the blood. They asked what I ate last night.. when I told them, the lady immediately piped up "You aren't supposed to do that before giving blood!" *shrug* I didn't know that!"
Yikes! | | | If you drink wine, you get smarter.... | |
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GreenDrazi
Atlanta, GA
Barrel Racker
Posts: 1764
| | 03-11-2006 08:38 PM |
| I could feel my arteries clogging just reading this thread.
But, yum, yum.
I used to live off this stuff when I was a kid and my stomach could handle all the grease.
Brad,
That story sounds like an urban legend. | | | |
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Bradley Molzen
VinoCellar.com Admin
Bayonne, NJ
Wine Connoisseur
Posts: 5069
| | 03-11-2006 08:40 PM |
| Could be.. but funny story. ;-) From a guy who normally wouldn't make up something like that. | | | If you drink wine, you get smarter.... | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 03-11-2006 08:52 PM |
| Quote:
I used to live off this stuff when I was a kid and my stomach could handle all the grease.
My stomach starts feeling a little fun by the second drumstick. One of the things I like to do is eat fried chicken with ketchup and a thick Tabsco-like sauce. Oh boy! That is good eating there. | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 03-11-2006 09:34 PM |
| You put ketchup on fried chicken?  | | | |
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Bradley Molzen
VinoCellar.com Admin
Bayonne, NJ
Wine Connoisseur
Posts: 5069
| | 03-11-2006 09:36 PM |
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Kinda like the beefsteak made at the Fireman's fundraisers I attend. They cook this incredible beef... slice it up.. run it through a butter machine, slap it on a piece of Italian bread, and serve it up by the TRAY. My pores ooze fat the next day. Too bad it's so damn good.
| | | If you drink wine, you get smarter.... | |
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Winetex
Austin, Texas
Master of Wine
Posts: 11215
| | 03-12-2006 01:26 AM |
| Quote:
One of the things I like to do is eat fried chicken with ketchup and a thick Tabsco-like sauce. Oh boy! That is good eating there.
Oh the humanity. Kind of like gumbo without okra. Or chili with beans. | | | |
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kpak
Alaska
Wine Bottler
Posts: 3109
| | 03-12-2006 03:02 AM |
| ketchup isn't good for ANYthing but maybe french fries | | | In theory, there is no difference between theory and practice. In practice, there is
.ps - friends don't let friends eat farmed salmon. | |
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Al_ksyrah
Barrel Sampler
Posts: 2114
| | 03-12-2006 03:04 AM |
| It's not even good for fries (at least for me).
-Al | | | |
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