Fried Chicken

[michaelman2]

Allen, there is no brand name for leaf lard. Years ago lard lard and butter for that matter were vilified as being "bad". Enter margarine and hydrogenated vegetable oil (Crisco)...If you take a small amount of lard and place it on top of your hand it will eventually melt. Do the same with Crisco it will be there until Doomsday, it will never melt. Same with coconut and palm oils...both vilified for years and now Science says they ain't so bad.

Anyway..my Southern bottom line for Southern Fried Chicken. Brine Chicken over night, Buttermilk for 8 hours, Iron Fryer, Lard with a small amount of country ham cooked in the lard then removed, chicken seasoned THEN floured, so spices do not burn...fat kept at 350-375 max.

 

[launderess]

History of Crisco

Personally do not like the stuff for baking or cooking and was at once suspect of the stuff. I mean what can you say about a substance that doesn't melt at room temperature and stays *fresh* for ages on the shelf?

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[alr2903]

I follow Michaelman's recipe pretty much, we do put Louisiana hot sauce and cayenne pepper in the buttermilk and a pinch of sage in the seasoned flour. alr

 

[mikeklondon]

Recipe 2

I have just been given a recipe by an old lady I know, she soaks chicken over-night in chicken stock with sage and lemon, then boils for 15 minutes in a pressure cooker on high setting cools, coats in flour with a pinch of salt and cayenne pepper, deep fry's at 190c till golden then drains on a rack in a hot oven. i think I'm going to be eating a lot of chicken over the week-end to try out some of the recipes here

 

[maytagbear]

That one

sounds rather Fanny Craddock to me.

Lawrence/Maytagbear

 

[petek]

This talk of brining? What is the salt to water ratio for the brine

 

[launderess]

Dunno

Simply purchase kosher chicken which has already been brined.

 

[luxflairguy]

Brine water/salt ratio

The brine solution I have used for several years is 1 quart water to 1/4 Cup of kosher salt. This ratio is from Cook's Illustrated magazine.

 

[michaelman2]

Greg, 1/4 kosher salt to 1 qt water is exactly the ratio I use as well. Laundress, I have purchased the kosher chicken, it is still better to use this brine again and for at least 8 hours...

 

[michaelman2]

Greg, 1/4 kosher salt to 1 qt water is exactly the ratio I use as well. Laundress, I have purchased the kosher chicken, it is still better to use this brine again and for at least 8 hours...

 

[norgeway]

If you REALLY want good fried chicken!!

Do like my grandmother did!!! go out in the yard, throw down a little corn, when the chickens come running, pick out the one you want!!! Grab it, wring its neck, cut its head off and hang it on the clothes line by its feet! when it has bled out, pour boiling water on it, pluck it, clean it, cut it up, have a nice hot fire in your big old Majestic cook stove, and a iron pan of hot lard, flour it, brown it, drain off most of the grease, cover it, slide your pan to a cooler place on the stove and let it gently cook about 45 more minutes, then serve it!!!!

 

[westie2]

Hans that is what I grew up with my grandmothers and my mother back in the 50's chicken was special meal as they had to catch it kill it clean it and cook it.  Then mother started raising about 200 chicks a year and would then with aunt and uncles they would get them killed and cleaned and wraped in freezer paper and to the locker in town.  Store bought chicken at that time was too costly.

 

[daveamkrayoguy]

DaveAMKrayoGuy Fried: PANKO w/ Back-Up Regular Bread Crumbs!

Recently made:

(And the left-over egg-dip was edible--well, it needed a side of BACON!--, too...)

 

(--plus: The Stronger Egg-Nog Gallery, Part 1...) 

 

 

-- Dave

 

[norgeway]

Another Chicken note!

Buy a FRYER or BROILER...NEVER over 3 pounds!!!

 

[sudsmaster]

I wait until a coupon appears in the newspaper and then get a dark 11 piece bucket from KFC...

 

;-)

 

Otherwise I'll rotisserie a whole chicken on the patio BBQ.