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New Trick I Learned (fried chicken)

Permanently deleted user
I have allways liked a thick coating on my fried chicken but never perfected it when I make it untill now.

Make your flour mixture and put it in a ziplock baggie. Take your damp chicken pieces and put them in the bag and shake real good and place in the fridge for about 4 hours (reshakeing about 1 time every hour).

I was told this by an old lady nieghbor and it works great. I got some super fried chicken tonight![:p][:p][:p][:p][:p]
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7 comments

Date Votes
  • jonk
    Some corn starch in the batter and a lot of egg works well too. That's how the Chinese make sweet and sour chicken. Corn starch and egg. Needs something to eat as regular fried chicken though- some corn meal and pepper and such.
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  • asop
    We're down in the Charleston area alot and never had GOOD southern fried chicken. Where are they hiding it?
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  • Permanently deleted user
    quote:Originally posted by asop
    We're down in the Charleston area alot and never had GOOD southern fried chicken. Where are they hiding it?
    There is people around my neck of the woods that can make it!
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  • Wolf.
    --
    It certainly is amazing what those old ladies know!!

    But, here's how I do it. This might be too much trouble, but the chicken comes out pretty good. I guess you could skip the brining and marinating, though and forge ahead, so here goes:

    First brine the chicken. This means that you have to place the cut-up chicken parts in a deep kettle or bowl and cover with a brine solution. To make the brine solution, put the chicken parts in a stockpot, cover with water, then pour only the water into a large measuring cup. For every quart of water it takes to cover the chicken pieces, put in 1/8 cup plain table salt and 2 Tablespoons of sugar. Mix well and pour the brine back over the chicken. Put a heavy plate or bowl or something on top of the chicken parts to keep them submerged in the brine solution. Put the stockpot with chicken in the refrigerator for two hours.

    After brining, remove the stockpot from the fridge and dump the brine. Rinse the chicken and the stockpot in cold running water.

    Return the chicken pieces to the stockpot and pour in enough buttermilk to cover the chicken. Return the stockpot to the refrigerator and let the chicken marinate in the buttermilk at least 8 hours..preferably 12 hours.

    Remove the stockpot from the fridge and pick out the chicken parts. Do not rinse, shake, etc. Just put the chicken parts on wire cake racks to drain.

    Create a breaded coating by mixing 1 cup flour, 2 Tablespoons cornstarch, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a wide bowl. You could add 1/2 teaspoon of paprika or some other spice to the breading mixture, I guess.

    Do this next part with each piece of chicken individually; first the egg, then immediately into the coating mixture:

    Beat up a couple of eggs in a wide bowl and roll the chicken in the egg.

    Immediately dredge each chicken part in the flour mixture. Pat the mixture lightly onto the chicken to help it stick better, then shake off any excess. Set the coated chicken on the wire cake racks and let the coating dry on the chicken for twenty or thirty minutes.

    Prepare the cooking fat: Use one pound of lard and one stick of real butter. Slowly cook the fat for about thirty to forty minutes on low. Skim off any foam. If you have some bacon, chop up a couple pieces and toss them into the lard/butter while it is "cooking".

    After "cooking" the lard/butter/bacon, remove the bacon and then bring the fat up to frying temperature, which is generally about 360 degrees F. or so.

    --Add the chicken to the hot fat, skin side down and fry for about four to five minutes on each side, until cooked through and golden brown.
    --Don't overheat the fat!
    --Only turn the chicken one time, and when you do, use tongs, not a fork! Do not pierce the chicken.
    --Don't let the pieces touch each other while cooking!
    --Cook in batches if you have to!
    --Don't put too many pieces of chicken in the hot fat at once because that will lower the temp of the fat too much and yer screwed.
    --If you have to cook in batches let the fat come back up to cooking temperature in between batches.
    --Drain the cooked pieces on wire cake racks or crumple up brown paper bags and set the cooked pieces on the crumpled bags to drain. Don't use paper towels.
    --Do not cover the cooked chicken. That will only make the crispy coating get soggy..yuck.
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  • Colt Super
    Jim -

    You know too much for your own good !!

    Were you part of the Manhattan Project??

    Thanks for the recipe.

    For chicken, right??

    Doug
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  • jimdeere
    That sounds good, Wolf., but in the time I could do all that, I could:
    Kill a cow
    Skin it
    Quarter it
    Hang it
    Butcher it
    Slice it
    Grill it
    And give the bone to the dog.[8D]
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  • prangle
    Why don't you patent that process and call it "Shake and Bake". no wait it has been done.
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