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Post by 58limited on Apr 9, 2012 17:43:22 GMT -5
Anyone got a good friend chicken recipe and technique to share?
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Post by pooka on Apr 11, 2012 13:38:02 GMT -5
I've never fried chicken at home myself. It's always been so much simpler to go to KFC, Famous Recipe or Popeye's. Have you tried the method/recipe from the chambers cookbook for oven fried chicken. It seems to be simple enough. You could always adjust the recipe by adding different spices to the flour mix or using a different kind of fat. I wonder if anyone else has tried this method?
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Post by karitx on Apr 11, 2012 20:29:19 GMT -5
Fried chicken is one of those things I have yet to conquer. I've had a few batches turn out good, but I've never found The Recipe. I have a hard time finding a balance between getting it cooked all the way through and making the outside dry/tough. I hope someone with a good method responds so I can try it, too.
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Post by Chuckie on Apr 12, 2012 11:44:35 GMT -5
I've never fried chicken at home myself. It's always been so much simpler to go to KFC, Famous Recipe or Popeye's. Have you tried the method/recipe from the chambers cookbook for oven fried chicken. It seems to be simple enough. You could always adjust the recipe by adding different spices to the flour mix or using a different kind of fat. I wonder if anyone else has tried this method? Here's the link to the 1939 Idlehour (on page 5): www.vintagechambers.com/pdfs/IdleHour1939.pdf
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Post by pooka on Apr 12, 2012 12:39:17 GMT -5
For anyone who doesn't have an Idle Hour Cookbook or hasn't downloaded one, here's the recipe from the 1927, 1936 & 1939 cookbooks. I believe it's the same in all their cookbooks. The earlier ones weren't as specific as the later ones. The 1939 version adds the option of putting the chicken in the In-A-Top broiler for a few minutes to finish for very crispy crust while you make delicious chicken gravy from the drippings. ;D I imagine this was something that any cook knew how to make. It was one of those dishes that was a mainstay, like biscuits & bread that cooks were judged by. Some people were better at it than others. I'd like to hear if anyone has used this method & what the results were.
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Post by lwagne on Apr 12, 2012 14:01:40 GMT -5
I know some people used to dip in buttermilk, not milk. It added to the taste and the buttermilk was supposed to preserve the raw chicken better while it sat around.
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Post by Chuckie on Apr 12, 2012 14:48:43 GMT -5
I know some people used to dip in buttermilk, not milk. It added to the taste and the buttermilk was supposed to preserve the raw chicken better while it sat around. I believe my Mom coated it sometimes in finely crushed cornflakes instead of flour... I just googled that, and found this recipe: www.cooks.com/rec/view/0,1739,146185-241201,00.html Here's the recipe, in case the link above dies. To adapt to Chambers, I would suggest preheating oven 15 minutes @ 500 like Chambers recipe says, 5 minutes gas on, one hour or more CWTGTO. Then you could crisp it under the broiler if you like as the Idlehour suggested. ALL the Chambers recipes say cook "covered"--this one says UNcovered. I believe I'd go the UNcovered route--you might get crispier chicky! You could substitute the butter w/olive oil I would imagine... EASY OVEN CRISPY CHICKEN 7 c. corn flakes, crushed to approximately 2 c. 1 egg 1 c. milk 1 c. flour (plain) 1/2 tsp. salt 1/4 tsp. pepper 3 lb. frying chicken pieces, rinsed and dried 3 tbsp. butter, melted In small mixing bowl, beat egg and milk slightly. Add flour, salt, and pepper. Mix until smooth. Dip chicken in batter. Coat with crushed corn flakes. Place in single layer, skin side up, in greased or foil-lined shallow baking pan, uncovered. Drizzle with melted butter. Bake at 350 degrees approximately 1 hour or until tender. Do not turn chicken while baking.
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Post by 58limited on Apr 12, 2012 18:04:30 GMT -5
Tonight I'm trying a recipe from Todd Wilbur - he has a show on CMT and tries to copy restaurant recipes. I'm trying his KFC original recipe but without a pressure fryer. I'm having to greatly modify the spices since Todd uses a lot of MSG (Accent). I'm increasing the spices by six times since I refuse to use MSG because: 1) I have a friend who gets a severe headache when she eats anything with MSG in it (I know, doctors claim there is no evidence that MSG is bad, but the facts speak for themselves in my friend's case) and 2) I believe that MSG is used by those who don't know how to properly use or season with spices.
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Post by Chuckie on Apr 13, 2012 9:34:16 GMT -5
We have a friend who is near death in KU Medical Center, but the Doctors still hold out hope. Her daughter is back here from CA w/a 2 y.o. staying w/her Dad, and Dad's relatives are coming in. ANYHOW, the daughter said some homemade food would be GREAT, so I made this for them last night (nothing like trial by fire, eh? Don't know WHAT it's gonna come out like, let's just fix it and take it out there! : . Made a BUNCH of mashed spuds to go w/it, and a big casserole of green beans w/bacon & onions in them. Tina sent an email today saying ALL was GREAT ( W-H-E-W!). I took lwagne's (??) suggestion and used buttermilk instead of regular milk. I also added several spices--i.e. TBS of Chipotle ground pepper, garlic & onion powders, sage, basil, oregano and a few others I had around to the milk mixture. I also forgot the melted butter!! I ate one of the drumsticks though, and it tasted GREAT! I bought so much chicken (pkg each of split breasts, legs & thighs) that I had to use TWO roasters in the oven--bottom piece of two mid-sized Lisks on two different shelves). Ran gas on 500 for 15 minutes, then about 15 minutes w/chicken in there, then CWTGTO. Came home 1+ hours later, chicken was NOT browned!! (lids were off roasters--of course--to fit). Ran gas approx 40 more minutes on 400, and it was nicely browned. I cut into one of the large breast pieces, and the juice ran clear, so it was done. S-o-o-o-o-o, I suspect the TWO roasters must've made QUITE a difference in the cooking times. I may try making it for myself using ONE roaster and see how the oven time works out. I think 'lid off' is the way to go for browning, though...
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Post by Chuckie on Apr 13, 2012 9:43:09 GMT -5
Tonight I'm trying a recipe from Todd Wilbur - he has a show on CMT and tries to copy restaurant recipes. I'm trying his KFC original recipe but without a pressure fryer. I'm having to greatly modify the spices since Todd uses a lot of MSG (Accent). I'm increasing the spices by six times since I refuse to use MSG because: 1) I have a friend who gets a severe headache when she eats anything with MSG in it (I know, doctors claim there is no evidence that MSG is bad, but the facts speak for themselves in my friend's case) and 2) I believe that MSG is used by those who don't know how to properly use or season with spices. One recipe I just did for something--can't remember what --called for LOTS of that MSG (Accent) too. There was a "*" by the Accent, and @ the bottom it suggested using Old Bay Seasoning instead, as it had less salt. It also said the "new" O.B.S. has WAY less in it than the old...
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Post by kellyjo40 on Apr 13, 2012 10:44:10 GMT -5
Chuckie, proportions please~ My mom always did a pan fried chicken dredged in egg, milk, flour, and spices. Then finished it in the oven and it was WAY better than KFC. I like spicy (hot) though, so some Tony Cachiere's might be good.
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Post by Chuckie on Apr 13, 2012 11:51:23 GMT -5
Chuckie, proportions please~ My mom always did a pan fried chicken dredged in egg, milk, flour, and spices. Then finished it in the oven and it was WAY better than KFC. I like spicy (hot) though, so some Tony Cachiere's might be good. kellyjo: I made a DOUBLE batch of the batter, as I had so much chicken! There were four HUGE bone-in breasts, and probably 8 to 10 each legs/thighs. On the other spices, probably 1 tsp of the spices I mentioned, plus the TBS of the chipotle ground pepper. I bought the HUGE box of Kellog's Cornflakes, as they didn't have any store brand (a/k/a CHEAP) flakes @ the store. Some advice, once you batter the chicken, SPRINKLE the cornflakes on, as if you put the flakes on a plate and try to roll the chicky in it, it just goes to an unusable glob! My M.I.L. was over when I started, and I had her pulverize the flakes in a food processor. Had about 3 cups of ground flakes, and that didn't use up the whole box even. CHEERS! Chuckie
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Post by 58limited on Apr 13, 2012 19:52:32 GMT -5
Well, the KFC clone recipe I tried wasn't too good.
Tonight I simply used flour and black pepper. It turned out pretty good. I brined the chicken over night and then soaked it in buttermilk (with minced garlic added) for 24 hours. I then added water to thin out the buttermilk/garlic mixture the chicken was soaking in and then went straight to the flour, then the fryer. I fried the chicken in lard.
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Post by karitx on Apr 13, 2012 21:00:45 GMT -5
Just curious 58... How are you frying it - stove top, deep fryer, oven "fried"?
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Post by 58limited on Apr 13, 2012 21:06:55 GMT -5
Stove top in a cast iron chicken fryer.
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Post by Chuckie on Apr 14, 2012 9:34:12 GMT -5
Well, the KFC clone recipe I tried wasn't too good. Tonight I simply used flour and black pepper. It turned out pretty good. I brined the chicken over night and then soaked it in buttermilk (with minced garlic added) for 24 hours. I then added water to thin out the buttermilk/garlic mixture the chicken was soaking in and then went straight to the flour, then the fryer. I fried the chicken in lard. We have a restaurant that's been in town probably 50 years--Towne Pub--and they have THEE BEST fried chicken! They fry theirs in lard too. Their coating is top secret, but it is purported one of the chief ingredients in it is Bisquick. CHEERS! Chuckie
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Post by 58limited on Apr 14, 2012 9:41:49 GMT -5
We had a great old restaurant here too: Southern Kitchen. Their chicken was the best, and secret recipe too. Very light and tasty. They closed after Hurricane Ike.
I'm watching a few WearEver Low Pressure Chicken Cookers on ebay. I found these a few days ago and Cinnabar said she likes hers. The prices are kinda high, so I'll watch for now.
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Post by nana on Oct 28, 2015 20:20:25 GMT -5
I was just looking around to pass the time while babysitting, and spotted this thread. My two cents is if you want a coating to stick to the meat and be crispy, you need to dredge the chicken (or pork chops, or whatever) in flour first, then milk or egg or some protein containing liquid, then your seasoned bread or cornflake crumbs or flour or matzoh meal, or whatever. It seems counter intuitive to do flour then milk, then flour again, but somehow it works. Also, I was listening to a radio call in show with some local chefs, and a caller asked what was their favorite seasoning that they couldn't be without. The answer was salt and pepper. Those two things will take you pretty far!
I've had good results coating boneless skinless breasts with mayo, then breading them and baking them. But really, if you're jonesing for fried chicken, the skin is the best part. Why go without?
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Post by mach12 on Oct 28, 2015 23:08:48 GMT -5
That's how I do schnitzel, most of the time with boneless, skinless chicken breasts pounded to about 1/8" thick. I season the flour with a bit of salt and pepper then coat the meat with the flour, then egg (whisked lightly) and then the bread crumbs. I really like the Panko bread crumbs for the way it cooks. Seems to brown nicely but not too dark a lot easier than regular bread crumbs. I cook the schnitzel in a large CI skillet in several tablespoons of olive oil with a pat or two of butter added to the oil. I used to do my fried chicken about the same way until I came across my Wear-Ever Chicken Bucket and a good KFC Copy-Cat recipe.
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Post by nana on Oct 29, 2015 10:35:06 GMT -5
Mmmmmm....schnitzel!
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Post by 58limited on Nov 9, 2015 22:35:09 GMT -5
Mach12 - please post the KFC copy cat recipe!
I second the Mmmmmm....schnitzel comment.
Here is what I have been doing for fried chicken the past few years:
I found my technique on the Lodge cast iron website but the recipe is gone now. I modified it anyway, here it is:
Marinate the chicken in buttermilk with garlic added.
Rinse and pat dry
Dredge in seasoned flour, then in water with some of the marinade added, then in flour again and let rest 10 minutes.
In a cast iron frying skillet (tall one with a lid) put about 3/4" of oil and heat to 350*
Add chicken, cook for 5 minutes or until turning brown, flip and cook 3 minutes more. Cover with lid, reduce heat to low medium (play with this, don't let chicken get soggy). Turn chicken occasionally and cook 30-40 minutes until golden brown and tender.
The seasoned flour I use is from my local grocery chain, HEB. It is their Frying Flour, Savory Blend. It is really good but the only thing I hate about it is the fact that it has MSG in it.
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Post by mach12 on Nov 11, 2015 0:19:57 GMT -5
58limited - I was down your way years ago and had fried chicken that had been marinated in buttermilk for the first time. We had to go to Pascagoula so a co-worker's mother in New Iberia invited us to Sunday dinner and the chicken was unbelievable. I've been using buttermilk ever since and that's one of the things I really like about this recipe. I marinate for at least 2 hours in the refrigerator. Never tried putting garlic in the buttermilk but that really sounds like a good idea. I don't like using the accent and tried it without it but it really makes a difference. Might be something out there that makes a good replacement though. Depending on who's coming to dinner I generally cut or leave out the cayenne but personally prefer it left in. Anyway, here's the recipe:
(Edit: I've tried Lard, Crisco and Vegetable Oils and all give good results. I pretty much stick to oil since they're easy to filter and refrigerate or freeze (depending on when I plan to use it next).
Recipe For 11 Herbs And Spices Chicken
Ingredients:
1 3-pound Chicken, cut into 6 pieces
- In First Bowl: 1 egg, beaten 1 cup buttermilk
- In Second Bowl: 1 cup sifted flour 2 tablespoons Paprika 1 teaspoon Garlic powder 1 teaspoon Onion powder 1 teaspoon dried Oregano 1 teaspoon dried rubbed Sage 1/2 teaspoon dried powdered Rosemary 1/2 teaspoon dried powdered Thyme 1 teaspoon dried Parsley 1 teaspoon dried Basil 1 teaspoon Pepper 1 Teaspoon dried Marjoram 2 teaspoons Salt 2 tablespoons Accent MSG 1 teaspoon Cayenne Pepper (Optional)
1 can lard (or one 3-pound can Crisco), enough to cover chicken in fryer (see Secret Recipe Tips below)
Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.
Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions for your pressure fryer.
Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place. Be careful not to burn yourself with the hot oil.
Fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.
Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.
Repeat with the remaining 2 pieces of chicken.
Yield: 6 pieces
Secret Recipe Tips: The real secret to making this is the Accent in the recipe and using a pressure fryer!
Make sure the oil is at 365 F before frying the chicken. To avoid making a mess, use a utensil when adding the chicken. Quickly lock the lid on the pressure fryer once all the pieces of chicken have been added.
For crispier chicken, use Crisco instead of lard and double-coat the chicken with the flour mixture.
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Post by nana on Nov 11, 2015 10:43:58 GMT -5
I've used peanut oil for frying because of its high smoke point. From a health stand point I would not use Crisco,(I know, I know, we are talking fried chicken here, but Crisco is tantamount to poison in my book!) But does lard make the chicken taste porky?
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Post by sporko on Nov 11, 2015 12:30:10 GMT -5
I've used peanut oil for frying because of its high smoke point. From a health stand point I would not use Crisco,(I know, I know, we are talking fried chicken here, but Crisco is tantamount to poison in my book!) But does lard make the chicken taste porky? First off: porky is never a bad thing in my book. But... oddly enough, lard is really extremely neutral in taste. It seems counter intuitive, but... it is. This is much like how ghee doesn't taste like butter.
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Post by mach12 on Nov 12, 2015 0:31:50 GMT -5
I agree on the Crisco. When it says "hydrogenated" on the label it's bad stuff. Same with lard that comes off the store shelf (vs. a refrigerated case) as far as I know. Pure lard has to be refrigerated or frozen so to make it so they can keep it out on the store shelf they hydrogenate it. One brand they carry in stores around here doesn't say on the label that it's hydrogenated but it has ingredients I'm not familiar with so I haven't tried it. Partly because I always have plenty of pure lard available. I stop by the butcher now and then and grab a couple of bags of pork fat (big garbage size bags for $1 each) and run it thru the grinder, then put it in the crock pot and render it. Makes the best lard for cooking ever but is smelly when it's rendering so I do it in the garage with the door open. After you filter it (I pour it through a wire basket strainer lined with paper towel) there doesn't seem to be anything in the way of off flavors. I pour it into jars and freeze it, then use it as needed. Nothing compares to pie crusts or other baked goods made with lard and recent studies indicate that our systems handle it way better than previously thought.
Peanut oil is excellent. Soy oil is too. Canola is good but it tends to splatter too much for me. What's interesting is how each seems to give a different texture to the cooked food. And I also agree that porky is never a bad thing!
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Post by 58limited on Nov 13, 2015 21:42:44 GMT -5
I use peanut oil but often add a little lard toit.
Mach12 - thanks for posting your KFC recipe, it looks similar to others I've tried. As far as Accent (MSG), it is a flavor enhancer and cost cutting measure. You have to add more of the herbs and spices if you leave the Accent out.
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