Sunday - June 20, 2010

Let Em Fry

Messing about in the kitchen again. Trying to make some proper fried chicken.

What, you thought this was a post about some execution or something? Ha! Tomorrow maybe, we’ll see who’s in the queue.

So, having had less than excellent results with other attempts at it, I’m trying the Martha Stewart method. To my surprise we can get rebroadcasts of Martha on our cable TV. Yay? She’s just so calm, it’s hard to watch her without thinking thorazine.

So anyway, the Martha Method is to soak the chicken in salted ice water overnight, followed by a solid day in buttermilk that gets a splash of Tabasco added just before the chicken comes out. Then a roll in flour that has salt and pepper added, then into the Crisco.

That seemed a bit flavorless, so instead of ice water I soaked the birdie parts in chicken broth with a good dollop of jerk sauce added. Not as much as last time, when I used half a bottle of the stuff and heavily coated each piece before soaking ... with resulted in self-igniting chicken. It was just too hot to enjoy, and that’s coming from a guy who loves seriously hot and spicy food.

So a light jerking, then follow the Method. I had a bit of a challenge getting really fresh chicken parts. Too much of it was short coded. So the pieces that I got were fresh, but probably a bit large. Rather. A single drumstick weighs a pound? That was one mighty big chicken. It practically gobbled.

So I fried them up, about 8 minutes a side and then another 8 minutes for the first side again. And the chicken wasn’t raw, but the meat was still red along the 1/2” diameter leg bones. Back into the oil for another 10 minutes. Then everything was cooked. “I like when the coating has that dark mahogany look” says Martha. Um, not me. “Dark mahogany” is this close to being carbonized.

So next time ... add a couple slices of raw onion to the jerk soak, and a big splash of Tabasco. Get the flavor level up. Add even more black pepper to the dredging flour. Maybe some paprika too? Try for moderate sized chicken parts, or take the oil temperature down to 325°. I want my chicken golden brown. Girl From Ipanema tan at the darkest.

Ok, off to work for me.

Happy Father’s Day to all you dads out there!

Posted by Drew458     on 06/20/2010 at 08:33 AM   
Filed Under: • Miscellaneous •  
• Comments (6) • Trackbacks(0)  Permalink •  

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