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Hop head  |
my grandmothers did it this way, if lard was not available, then and only then vegetable oil was used, buttermilk overnight, room temp, bread, milk, bread again and fry, not a lot of oil in the skillet (with glass cover) or later she used an electric frying pan , of course back then, a typical store bought yardbird was 3lbs dressed, vs the roasters in the stores now, https://www.chesterfieldarmament.com/ | |||
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| Oh stewardess, I speak jive.  |
I use and prefer the buttermilk and cast iron method. Alton Brown shows and explains it in one of the Good Eats episodes. That's basically what I do. | |||
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Fourth line skater |
My wife knows and she's not talking. _________________________ OH, Bonnie McMurray! | |||
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| Member |
Panko bread crumbs if you want crispy!!!! Self rising flour if you want thick and fluffy (think fish sticks from a good restaurant). | |||
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| Member |
Piece size ?? For the best fried chicken you must use a pressure cooker! Less cook time juicy fried chicken, if cooking in regular ole fashion ways 325-350 temp, cool not cold chicken deep fried. When the batter begins to turn golden fry a little bit more and hen slap your mamma good chit!!! Egg/milk dip seasoned then flour. | |||
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semi-reformed sailor |
Lard Salt n pepper Cast iron pan Some beer or likker or wine Follow alton’s or Paula’s But don’t forget about Julia Child and give the cook some wine ...more salt .... If the top falls off of the salt shaker, remember- you can slice a potato and chuck it in the lard and it will absorb the salt... "Violence, naked force, has settled more issues in history than has any other factor.” Robert A. Heinlein “You may beat me, but you will never win.” sigmonkey-2020 “A single round of buckshot to the torso almost always results in an immediate change of behavior.” Chris Baker | |||
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Dinosaur |
Try dropping the oil temperature to 325. | |||
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Member |
 There's the secret! Well, Crisco and a big-ass cast iron pan that is. | |||
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| Thank you Very little  |
Link to original video: https://www.youtube.com/watch?..._channel=FoodNetwork I did the sous vide method with the last batch of wings, then a hour on the smoker at 250 to add some smoke flavor, then into the air fryer for 10 minutes at 390 to crisp up the skin. Imagine the SV method would help since you've cooked the internal up to temp, the rest is just frying the outside... | |||
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Member |
agree with others LARD and cast iron skillet, makes all the difference -~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~- All his life he tried to be a good person. Many times, however, he failed. For after all, he was only human. He wasn't a dog.” ― Charles M. Schulz | |||
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chickenshit |
This is what my grandmother taught me. ____________________________ Yes, Para does appreciate humor. | |||
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Yeah, that M14 video guy... |
I'm the first in my family to attempt to make fried chicken. My dad was born in Mexico and my mom was from Texas with mexican parents. Grandma and mom made tortillas from scratch. I can cook a mean chorizo and egg burrito with nopales though! And don't get me started on chicken mole. I'm the one in the family that decided to expand my culinary horizons. I'll try Crisco too. Thanks again for all the tips! Tony. Owner, TonyBen, LLC, Type-07 FFL www.tonybenm14.com (Site under construction). e-mail: tonyben@tonybenm14.com | |||
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| Muzzle flash aficionado  |
My mom used Crisco and a cast iron skillet. Chicken was just rolled in flour first. Was great stuff! flashguy Texan by choice, not accident of birth | |||
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| Eye on the Silver Lining |
Whoa, whoa- hang on... this is starting to sound like a trade  . Tell us more about the mole..__________________________ "Trust, but verify." | |||
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