Fried chicken recipe

was epicurious timing out?

Ingredient One: Go to KFC.
Ingredient Two: Motherfucker.

All recipe questions are answered the same way - find the Alton Brown recipe.

I'm a vegetarian and I have never made fried chicken, so what do I know- but I have lived in the south for about 8 years now, and almost everyone here (well, everyone who doesn't just go to Popeye's) swears by the cast iron skillet for making fried chicken.

I assume this one is good (and now I see GFC was thinking the same way)

http://www.youtube.com/watch?v=aWtC_3zUdcg&NR=1

Alexor: Do you have a cast-iron skillet or some other frying apparatus like a FryDaddy?

If so: go to the store and buy a cut-up fryer chicken, a half-gallon of buttermilk, a container of Crisco, a half-pound of flour, sea salt, garlic powder, and fresh cracked pepper. Make sure they give you two brown paper sacks.

Once you get home, clean and pat dry the pieces of the fryer chicken and put 1.5 cups of flour along with 1 tablespoon of garlic powder, 2 tablespoons of sea salt, and 2 tablespoons of cracked pepper inside the doubled-up paper sacks.

Soak your fryer chicken pieces in the buttermilk for about five minutes, then put them in the sacks with the flour, pepper, garlic powder, and salt.

Add your Crisco to the cast-iron skillet/FryDaddy and let that melt down and warm up. 350 degrees F is fine.

Shake the fuck out of the bagged chicken for about five minutes.

Add your chicken parts to the hot oil. If you're using a skillet, let each piece cook 4-5 minutes per side until golden brown, then flip it over to the other side to cook for the same amount of time. Add more shortening if necessary. If you're using a FryDaddy, let it cook until the chicken is golden brown. Do NOT overcrowd the pan.

Once your first batches are done, set them out to dry on paper towels. You'll need to quadruple them up, more than likely.

Make whatever sides you want and serve.

What Jake said, but rub a bit of this on the chicken, as well:

Alternate route: find Wesley Snipe's personal recipe on the special features to the King of New York double dip.

Good call. Add a teaspoon and a half of that.

Best special features recipe was Robert Rodriguez's Puerco Pibil on Once Upon A Time In Mexico.

His breakfast tacos recipe on the Sin City DVD was pretty epic as well. It's the first time I've heard someone mention using migas in a loooong time. I thought I was one of like three people who wasn't Tex-Mex who did that shit.

Was that the thing with the banana leaves? That did look like a great dish.

Goddamn, I'm gonna have to go get some messkin in the mornin' now...
That's the one. Also works well with rosin paper.

Does anyone eat roast chicken on your side of the globe, yank chewers or is it all fried?

Cause we're all about the roast chook down here.

MMMMMMMMMMMMMmmmmmmmmmmmmmmmm.

Roast chicken is really common. You can pick one up ready to eat at almost any grocery store.

Alexor, that's the best advice so far along with Jake's recipe, but Jake is now a 7'-3", 350 pound monster that eats babies, so take that recipe with a grain of salt if you don't want to end up like that.

Jake's + Jared's = Quintessential fried chicken. Damn I might make some tonight, with some mashed potatoes and cream gravy, and diced carrots. Shit ya.

You don't have Food Network? It's worth getting, if only for his shows.

And I think Brown's recipe is close to Jake's (any good fried chicken has buttermilk in there), but Jake uses screaming babies instead of your average chicken.

Absolutely. I make a bitching oven-roasted chicken.

I make that recipe at least once a month now. Takes fucking forever, but it tastes great.


In terms of fried chicken.


Ingredients

* 3 eggs
* 1/3 cup water
* About 1 cup hot red pepper sauce (recommended: Texas Pete)
* 2 cups self-rising flour
* 1 teaspoon pepper
* House seasoning, recipe follows
* 1 (1 to 2 1/2-pound) chicken, cut into pieces
* Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

BBQ Chicken on the grill is my specialty (BBQ ribs too), but I make a killer fried chicken and roast chicken as well. I totally agree with the addition of the cajun/creole spices mentioned above.

There's also this one.


Ingredients

* Salt and pepper, for seasoning chicken
* Crisco shortening, for frying
* 3 eggs
* 1/3 cup water
* 2 cups self-rising flour
* 1 teaspoon black pepper
* 1 (2 1/2 pound) chicken, cut into pieces

Directions

Heat shortening in a cast iron skillet to 350 degrees F.

Beat eggs with water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to hot shortening, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)

I've got a recipe at home that I'll need to post later on for curried chicken that's AWESOME. I used to have it memorized, but I haven't made it in a while since it isn't the healthiest meal on Earth.

We got Zankou chicken over here and it's delicious.

Would any of you actually deep fry something in your house? I'm weird enough about lingering food odors without coating my kitchen in a fine sheen of chicken grease.

Ugh.

Doesn't your vent work? No offense, but I've never had a problem with fried foods stinking up my house or leaving behind a veneer of grease.

It works, but when you deep fry, and this is anyone's house I've ever been to, that smell is going to stick around for at least a couple of days.

But remember, you're talking to the Howard Hughes of Chud.

I'm from Texas man, we deep fry basically on a weekly basis. Fried chicken, chicken fried steak, catfish. You name it, I'll fry it. And yeah, turn on the vent, open a window. I do that purely from the heat of cooking in a kitchen, never had a smell bother me.

Back on topic, you know what makes a good shortcut for tasty fried chicken?


Kentucky Colonel.

My sister uses it often and it's really good.

I work 5 years at KFC as a student. While I still eat their Chicken sandwich, I make better fried Chicken than that.

Why are you bitching about chicken grease when your fridge is filled with jars of your own urine?!?

KFC is ridiculous. over the last 15 years I've attempted to eat there twice. Both times they were out of chicken. The hell?

Kentucky colonel isn't KFC. It's a packaged batter mix along the lines of Drake's.....


may be a regional product(?)

First off, KFC chicken is nasty. Just terrible.

Second, fuck you Jake for making want to fall of the diet wagon. I want to make sweet love to that recipe.

Fuck.

pan fried or deep fried?

If you are going for deep fried as a side I would recommend making some corn fritters, and dipping them in real maple syrup.

A whole fucking can of Crisco. God damn does that sound deadlylicious.

This thread just screwed my diet like Bellucci in Irreversible.

And a side order of mud butt

And people wonder...

Yes, but his liver pate will be the surprise hit at his funeral.

Brine your chickens! (Basically like you brine a turkey.) That will give you tender and flavorful fried or roasted chicken. It's the key to beginning any whole poultry recipe.

My recipe is roughly the same as Jake's except that I marinate the chicken overnight in the buttermilk and I add hot sauce as well. I season the meat instead of the flour as some spices tend to burn. If you use a skillet, like I do, get a splash guard. Alexor, you can find the what's in cajun seasoning by Google searching Cajun Blackening Spice recipes. Or if you want to do something different, being that your in Montreal, season with Montreal steak seasoning.

Real quick like and in a hurry, I wanna point out that Tony's is NOT a blackening seasoning.

Although, them's some good eatin' too.

My best friend/ex-roomie had his own personal deep-fryer. God almighty, he would stink up the house something awful with that shit. I would have to nag him mercilessly just to get him to change the grease out. Woof.

Lately, if I want to eat fried chicken I've been all about making some buffalo tenders or a buffalo sandwich. Fry a butterflied chicken breast (hit the flour with a little garlic salt), then make a little quickie buffalo sauce out of hot sauce, dash of heavy cream, butter, & a splash of bourbon. I also like to smother it with blue cheese sauce that I make by reducing heavy cream & milk, then melting in some blue cheese crumbles, then adding salt/pepper at the end with another pinch of blue cheese crumbles so that it'll be chunky. Man alive, that shit is right on time.

Now we're talking. Some blackened chicken on the grill when the outside is crispy and the inside perfectly juicy. You're right that is some good eatin'.

Popeye's.

And Anderson, your recipe sounds like it would suck balls.

I couldn't find my curried chicken recipe last night, but I'll try again this weekend. Basically, it involves coating chicken breasts in curry powder, baking them until complete, and then putting them into a crockpot filled with a peanut butter/coconut milk/banana mixture and letting them simmer for a few hours.

As I said, it's not the healthiest meal.