Home Cooking

Fried Chicken Chicken

firstimer's fried chicken (long)

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firstimer's fried chicken (long)

rumdrinks | Sep 28, 2005 09:20 AM

I have never fried anything in more than a few tablespoons of oil/butter. I was paranoid of burning the outside of the chicken and not cooking the inside, thereby prohibiting me, by cause of illness, from writing my first ever fried chicken report. And so, it shall be noted – I (we) didn’t fail !

Reading the various fried chicken tips and brining tutorials, googling fried chicken for a while, I gotta thank some hound regulars, notably Carblover, for inspiration. This might not make any record books, and still has room for improvement (practice practice), but here goes:

Had 3.8 lbs of chicken parts. Brined overnight in solution of about 3 quarts water, 1 cup kosher salt, ¾ cup sugar (TJ’s organic). In the morning, replaced brine with quart of buttermilk, hardly patting dry and not rinsing the chix as I was pressed for time.

Dinner time: Prepared 2 skillets, one cast iron and one other no-name but wicked heavy one, with just about 2 inches of vegetable oil + 2 tablespoons of bacon fat (wished I had more – but 2 tablespoons went into a light sautee of 1 cup of diced scallions to mix in to the Yukon gold mashed). Removed chix from buttermilk, letting drip on a baking rack while oil heated and dredge was being prepared. Dredge consisted of about 1 cup all purpose flour, 2 tablespoons corn meal, 1 tablespoon fine sea salt, ground pepper, cayenne pepper, touch of garlic powder. Chix was still slightly “buttermilky” when dredged – helped flour stick.

Oil came to about 350 and we started fryin’, meat side down for about 4 minutes til lightly brown, flipped, covered partially and then basically monitored brownness for about 12 – 14 minutes, lid off and on, turning occassionally. Some got a little dark, but that was OK, others were perfect. Removed and dried on brown bags. And ate – brown, crispy, wonderfully juicy on the inside and flavorfull – we ate the drumsticks and the thighs – breasts are leftovers. And had the Yukon mashed with scallions – and bacon fat – and bacon finely diced. And had to have a little jack daniels too. What a great night. Rough morning, but great night.

Props to the chicken fryers out there – you do good work and I thank you for your posts.

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