Woo Hoo!
on 07/06/2012 at 10:29 AM
Did not know it, had Publix fried chicken for supper!!
Mike
Keep it simple Drew! Dip chicken in a 50/50 buttermilk and egg yolk mix, throw in a bag (paper!) of all purpose flour mixed with some salt, pepper and garlic powder. Throw in skillet with an inch of peanut oil and cook until golden brown, flip the chicken, reduce heat to medium (250ish) and cover, cooking for 12-15 minutes. Drain and enjoy.
All times are relative as I have never used a time or thermometer, but should be close.
My Great great grandma’s recipe handed down through the generations. I learned it by watching my dad cook it…
The original recipe had steps like “flick water at oil from fingertips until it skips the surface” and used lard for the frying medium.Well lard is supposed to give the most crispiness.
And I think most of my problems have been from the oil being too hot. Blackened chicken is not what I’m looking for.
A bit of chicken cookin’ research tells me to let the buttermilk marinated chicken drain for a bit, then coat and let it sit on a rack for an hour. That lets the coating dry up some, and lets the ice cold chicken get to room temperature for more even cooking. Then fry it at a lower temperature than I thought, only about 320-340 instead of the 375ish I’d been using. Some say reduce and cover, some say not. I can try both since I bought enough thighs for 2 batches.
I saw one post that said to use most of the spices in the buttermilk marinade. That makes sense to me; the stuff I put in the coating seems to burn up, other than salt and pepper.
The experiment will fire up this afternoon. Chicken willa been soaking for a full 24 hours then, and that’s plenty.
Ahh, sorry, I forgot the step where you put them on the rack after flouring until the coating is like paste.. Yeah, the temp should be in the low 300’s as well.. Putting the spices into the flour is academic in this case as the flour/egg yolk/buttermilk is a paste :D
Do not forget to drain well though.. greasy chicken, even if crispy, is not very good.Oh My God, That Banquet shit has given me more squirty mornings than any food I can think of located in the frozen food section.I know you guys dont have albertsons grocers in the east but out west the deli dept. makes really good roasted chicken.Sadly the fried chicken they make is not fit for dogs,pigs ,or any other living creature. popeys is crap from coast to coast, KFC was good till they started using tiny birds instead of actual chickens and ,well, Find a black woman over 50 if you want good fried chicken. Not being racist, just honest.They know shit about chicken.
