Fried Chicken

[mikeklondon]

I was just reading a post and someone from the deep south, said something about frying chicken it jogged my memory back about 40 years ago when I was invited to lunch and was given fried lemon chicken that I have never forgotten, Cant remember the guys name or even where the house was but the taste of that south american chicken will always remain in the memory's, can anyone tell me the best way to fry chicken

 

[michaelman2]

Mike, I mentioned Fried Chicken in a recent post. I am about as Southern as they come. You ask about the best way to fry chicken.

The best way to fry it is in a cast iron skillet (chicken fryer skillet) with lard covering 2/3 of the piece being fried. Deep frying by submerging the entire piece, does not produce as tasty of a result.

Use lard (not the Hormel product we have in the US that has been hydrogenated and smells terrible), this is not easy to locate. In a pinch, peanut oil will suffice. Crisco and other shortenings are not good substitutes (in my opinion). Lard can be tough to locate and expensive, but worth the effort and money.

There are several other secrets that I can share if you are still interested. But the fat in which you fry the chicken makes a big difference, hence the suggestion above.

 

[58limited]

I'd appreciate a few pointers as well. I have the chicken fryer cast iron skillet and have had mixed results, partly because of the shortening I was using. I tried lard but I can't find leaf lard around here and the store bought stuff is nasty. I tried Crisco 'cause that is what my mom used, but the chicken still isn't satisfactory. The batter doesn't want to stick to the chicken either, and I've tried various methods. The funny thing is, I worked at a chicken fast food place as a teen, for this reason I was a little amazed at my bad luck. But everything their was pre-mixed: all I had to do was dunk the already marinated chicken into a water wash, into the flour, and then into the deep fryer.

 

I'm going to order some leaf lard online but -wow-its pricey.

 

[michaelman2]

David,

Two things...You are right about the leaf lard being expensive. Use the peanut oil or if you have the Crisco, go ahead, you are right, mom did it! Fry a piece of country ham (salt cured) in the fat (do this even if you are using leaf lard), this seasons the oil/fat.

As for the breading...I brine the chicken in salted water for about 8 hours, drain, then buttermilk for 8 hours. When it comes out of the buttermilk, you want to remove or "slick off" as much of the buttermilk as possible then sprinkle the chicken with small amount of pepper and some people use paprika and garlic powder, I do not. Anyway then dredge the damp (not wet) seasoned chicken in all purpose flower. The above can be done with skin on or off. I do not have a preference.

 

[hoovermatic]

What does 8 hours of soaking in brine followed by 8 hours in buttermilk do to the chicken?

 

[super32]

This is interesting.

My grandmother would use crisco shortening. A quick rinse in the sink, in a paper bag with with flower, salt and pepper, and into the iron skillet.

when I do it, I use crisco oil, I have never used lard. I just recently tried the buttermilk thing. I would soak in the buttermilk for 2-3 hours depending on how much planning and time I have. After soaking, I would run the chicken thru the seasoned flour, then into the hot oil.

The hardes thing for me to learn was getting the oil to the right temperature. Since every stove is different, this can take some getting use to. I always check my oil with a few drops of water. Most people think I'm nuts for doing it that way but it works.

Some people have made the argument of weather to use tongues or a fork, personally I use a fork. I haven't been able to find any difference either way.

As far as seasonings, some people use just salt and pepper, others use, salt, pepper, garlic salt, etc. in this case I don't see why one couldn't use whatever they like. I think it's a matter of taste.

The other think I have come to learn is to not quite cook all of it so long. I offten will reheat it in the convection oven. I have found if your cooking a lot, with the idea of having leftovers, to not cook it so "done". This way, when I go to reheat it in the convection oven, it won't be so overdone or dry.

Just a few of my tricks..........

 

[whirlcool]

This year we switched over to peanut oil instead of Canola or Vegetable oil. The peanut oil seems to allow a higher temperature to be used with no smoking of burning of the oil.
Before frying we always check the temperature of the oil. We let ours get to 400F before putting anything in it. At this temp most other oils would be smoking or burning by then.

 

[michaelman2]

Allen, 400 degrees is a bit hot for frying chicken. 370-380 max....and I was going to tell the guys above that you can do this in an electric skillet too...it works well at keeping the fat at the correct temp.

 

[super32]

Mr Michaelman2... Funny but I never knew what the temperature is actually suppose to be. My fiancé checks and cooks using what seems to be a really nice thermometer but I was always taught to check certain things, color, texture, smell.....etc. he has been cooking a lot longer than me but we both have a little different styles of cooking. (His being a WHOLE lot healthier than mine)

To this day I can't get friendly with any thermometer. I just pick and prod and things seems to come out correctly. My fiance will often comment with, how do you know? It can't be done!, when will you know?...lol

 

[perc-o-prince]

What does 8 hours of soaking in brine followed by 8 hours in

Paul,

As I understand it, the brining is supposed to ensure a juicy outcome as well as add a bit of seasoning (salt/sugar). It's a technical thing with the absorbtion of moisture and cell walls, etc.

For the buttermilk, I believe it's for tenderizing (the acid reacting with the meat) as well as a bit of flavor. I know it does make a difference as I now don't fry chicken (or make chicken fried steak) without a buttermilk soak! Of course, I add a bit of hot sauce, garlic, pepper, etc. to the soak!

Chuck

 

[michaelman2]

Paul...what Chuck said.....

I did not know the technical details or the cellular and chemical reactions to the brine and buttermilk...but I do know is sho duz make a difference in that fried chicken.

Realizing that this seems like an ordeal to fry chicken, the work and time is worth the work and time.

Super32, my guess is that you (or your fiance) are instinctively hitting the 350 to 370 degrees. The trick is to keep it at that temp when you add pieces. That undercooked chicken can cause some problems. If the oil is too hot you will brown too quickly.

Old trick for ascertaining the 'proper' temp is to drop a cube of bread in the hot oil. If it doesn't start browning immediately, the oil is too cool; if it browns and begins to burn within 10-30 seconds, it's too hot. It should take about 30 seconds or so to brown perfectly[this post was last edited: 1/1/2013-22:50]

 

[xraytech]

I rarely fry chicken, when I do I only fry breasts and legs.

I always soak my chicken in a salt brine overnight. When I'm ready to proceed I drain the chicken and let sit 20 minutes. I then double batter first in a well seasoned flour with poultry seasoning, salt, pepper, garlic powder. Then I dip it into a wet batter that has some tobacco in it.

When I fry its usually around 360 degrees and I use an electric skillet.
For grease I use a blend of Crisco and Wesson oil, I like that when cool it turns into a creamy liquid shortening which I find easier to clean up and store

 

[super32]

Michareman2.... Your absolutely right about the "keeping temp". That is very important!

 

[launderess]

Fried Chicken Equipment

Cast iron skillet (a deep vintage "chicken frying" one if you can get it.

Deep fat thermometer (to test and maintain accurate temperature)

Oil or shortening in good supply (I use either Crisco/veggie shortening or peanut oil, but any veggie oil will do).

Lard is a luxury for frying chicken unless you have access to a cheap and good supply. Leaf lard is just to hard to get these days to use the large amounts required for deep frying.

Several key points to remember when frying chicken.

First the chicken should be clean, dry and near room temperature. If you take chicken right from the fridge it will be cold. That cold chicken when dropped into your hot/oil shortening will cause a huge drop in temperature. Low oil temp when frying is what causes "greasy" foods as the crust does not properly set up. When that happens foods absorb oil and you end up with a heavy and greasy product.

Season chicken how ever you please and there are as many variations as there grains of sand upon the beach. Hot, spicy, tangy, etc... Personally one uses simple Bell's poultry seasoning (there are others), abit of salt and pepper. Poultry seasonsing are usually blends of various herbs and spices known to favour that meat. Rosemary, thyme, sage, etc...

You can either sprinkle seasonings on the meat before dipping in flour, season the flour, or season the egg, buttermilk, batter bath.

"Wet" chicken (egg, buttermilk, batter, etc...) bath will hold the flour better than dry, but standard advice from above still applies, the chicken must be dry (as in coated with flour) before going into the oil. This helps avoid splattering as well. The flour coating must be even but not packed on. All the excess flour does is sink to the bottom of the frying pan and continue cooking until it burns. Much of what causes "dirty" oil is made up of excess flour and bits.

Keep an eye on the temp as shown on the thermometer. It should not go below "deep fry" area (350F) or above (near 400F). Never crowd the pan either. That coupled with too high heat creates burnt and other bad fried chicken. Remember Holk upbraiding Miss. Daisy for how she was frying chicken in the film "Driving Miss. Daisy". The woman dismisses Holk's advice in his presence but as he leaves telling her "it's your chicken...", she turns down the fire and moves the chicken about.

Of course old time cooks/housewives didn't need thermometers for frying chicken or anything else. But it took them along time of trial and error (usually learning from their mothers or other female or even male relatives) how to fry chicken properly. Even then some just couldn't grasp it, same as with pork chops.

 

[whirlcool]

I also found that adding a few pinches of sugar to the batter helps with browning and taste.

We fry at 400F because we are using peanut oil. It won't burn or smoke until 450F.

 

[mixfinder]

No Chicken for You

My father didn't allow Chicken in the house so I experienced it in cooking school for the first time at 18. The butcher taught us an eight way cut removing the back bone and then cutting a chunk of breast meat with the wing so each piece was an equal weight and equal serving size. We did a simple drege (to make dry) in seasoned flour and pan fried in vegetable oil. Later I asked a true Southerner to show me her way and it has stuck. Overnight in butter milk with salt and garlic. Its makes the white meat creamier, lighter and more compact. (brining is a spin o a Jewish method of salting, Koshering with Kosher salt to remove all traces of blood leaving the chicken white and tender).The seasoned mixture for the buttermilk of Southern fried chicken was flour, chili powder, dry mustard, lots of paprika and black pepper. The buttermilk was shaken off but not dried and then dredged in flour and left rest until all the flour was absorbed and then redredged just as it went into the pan. She used an oil filled Renaware electric skillet but told me she also used a frying pan on the Heatminder burner of her Frigidaire when cooking a lot at once. The chicken was browned on each side for 15 minutes at 365, then she covered it for an additional 15 minutes and it was table ready. I still do it that was but I use a Sunbeam skillet set at 365. I have two electric frying pans and I always fry in the sink so all grease and mess is self contained. I use a blend of half Crisco and peanut oil because that was how I was shown. When the chicken in done pour off all the grease and add flour to the sticky bits in the pan and cook them golden and then slowly mix in hot potato water from the potatoes about to be mashed and finish the gravy with a little hot milk waiting for the mashed pototoes, check the seasoning and call it dinner. I fry only skin on bone in breast so everything cooks at the same time. Pics to follow when I get home.

 

[westingman123]

Hmmmm

My Aunt Ruth taught me pretty much the same method as Kelly's. The only exception was she browned the chicken on both sides at 365, then covered and lowered the heat until the big pieces "stick done". Then, back to 365 to crisp the outside again. I've followed this for 30 years.

You haven't lived until you've had chicken gravy on a hot, buttered biscuit. I know what's for dinner Friday...

 

[mikeklondon]

michaelman2

Hi yes it was your post I read that made me think of this, Thanks to all for the tips. The chicken I had all those years ago was lemon but I'M not sure if the lemon was added after cooking or before. Lard is easy to get here and I have an electric frying pan, I'l let you all know how I get on later in the week.

 

[hoovermatic]

Thanks for the explanation guys!

I LOVE fried chicken but suspect I have never had it made properly or made it myself in a way that anyone in the UK would recognise as being proper southern fried chicken. Lard is readily available in the UK and is not expensive. I am assuming leaf lard is a brand as opposed to a specific type of lard (correct me if I am wrong). I am going to try this out soon!