Do you think pan fried chicken is a skill on the decline?

April 20, 2020, 09:48 AM

SIG4EVA

I learned how from my grandma but generally I'll air fry or smoke it.

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April 20, 2020, 09:59 AM

Perception

Born in 83. I can pan fry, there are just a whole lot of ways I choose to cook a chicken before I go down that road. If I'm cooking chicken, it's usually either smoked or blackened/ seared/ braised.

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"Odd," said Arthur, "I thought you said it was a democracy."
"I did," said Ford, "it is."
"So," said Arthur, hoping he wasn't sounding ridiculously obtuse, "why don't the people get rid of the lizards?"
"It honestly doesn't occur to them. They've all got the vote, so they all pretty much assume that the government they've voted in more or less approximates the government they want."
"You mean they actually vote for the lizards."
"Oh yes," said Ford with a shrug, "of course."
"But," said Arthur, going for the big one again, "why?"
"Because if they didn't vote for a lizard, then the wrong lizard might get in."

April 20, 2020, 10:04 AM

ArtieS

I've done it, and it comes out good. The mess is something else, though.

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April 20, 2020, 10:19 AM

Mars_Attacks

Tabitha made pan fried pork chops last night.

Done exactly like pan fried chicken and well worth the trouble. Crisco instead of modern oils is a key with bacon fat poured in.

As far as a 6 year old can figure it out, I have tried and it just isn't the same. She knows her spice combinations and egg wash to buttermilk ratio to a science.

April 20, 2020, 10:32 AM

AirmanJeff

quote:
Originally posted by ArtieS:
I've done it, and it comes out good. The mess is something else, though.

Agreed. It's great but such a mess. I usually do it once a month because my kids love it but it's definitely in the "special treat" category. I was born in 83 as well and let's face it, there are a lot harder things to learn in life than frying some chicken. We aren't painting the Sistine chapel here

April 20, 2020, 02:20 PM

SigM4

You know I was actually thinking about pan fried chicken the other day when I started investigating propane fueled burners for the back porch. Between the mess, the smell, and having an electric stove-top, I've started doing all my frying outside on the flat top. Trouble is it can't re-heat the oil fast enough for something with the mass of say breaded chicken. Thus what got me into looking into the burners that could serve dual purpose as a wok burner.

For anyone with the ability, taking your frying outside really does lend itself to doing more of it as it reduces the smell/mess issue inside.

April 20, 2020, 03:23 PM

TomS

quote:
Originally posted by jljones:

To the point, I am really starting to wonder if anyone born after 1950 has the skill.

Thoughts?

Born in '54 and my fried chicken is killer!

April 20, 2020, 03:50 PM

jimmy123x

quote:
Originally posted by SigM4:
You know I was actually thinking about pan fried chicken the other day when I started investigating propane fueled burners for the back porch. Between the mess, the smell, and having an electric stove-top, I've started doing all my frying outside on the flat top. Trouble is it can't re-heat the oil fast enough for something with the mass of say breaded chicken. Thus what got me into looking into the burners that could serve dual purpose as a wok burner.

For anyone with the ability, taking your frying outside really does lend itself to doing more of it as it reduces the smell/mess issue inside.

Look into Propane turkey fryers. Cheap and you can either deep fry, or on some put a pan above the burner and they have plenty of BTU's.

April 20, 2020, 03:53 PM

goose5

My wife is a child of the south. I'm not allowed to touch her cast iron skillet. And, yes that skillet fries chicken every so often.

April 20, 2020, 05:34 PM

maxwayne

Several years ago when my wife was on vacation,I got the electric skillet and fried chicken in the backyard so I wouldn't mess up the house. It was good, but my white gravy was not.

April 21, 2020, 12:53 AM

bigdeal

I love me some pan fried chicken. And to those of you complaining about the smell indoors, buy yourself a propane burner, a 12" cast iron pan, and do your frying on the patio. Doing it that way yields awesome fried chicken and no mess or odor inside.

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April 21, 2020, 07:39 AM

Gibb

My father makes a mean pan-fried chicken, but when he switched to a glass top stove, he stopped making it as often. Now he only cooks it outside on the side burner of the grill.

I myself never make it, just a taste preference thing. I'd rather grill my chicken and pan fry it.

Now country fried steak? I will still make that, and homemade gravy to top it off. Just can't find a good restaurant version of it up here.

April 21, 2020, 08:15 AM

lbsid

I watched a video on here some time back on how to make buttermilk fried chicken.
It was a dark kitchen and a guy with a funny accent was talking through the process.
In the background you could hear this screeching bird, I thought it might be a chicken
being tortured but it was actually a cockatoo.

April 21, 2020, 08:19 AM

Bigboreshooter

Nobody cooked chicken like my grandma with her 50+ year old cast iron skillet. Best I ever had.

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April 21, 2020, 01:32 PM

flashguy

quote:
Originally posted by Gibb:
Now country fried steak? I will still make that, and homemade gravy to top it off.

Oh, yeah! Make the gravy from the leavings in the skillet, use it to cover pan-fried potatoes and biscuits! (Just thinking about it I can hear my arteries hardening.)

flashguy