quote:

I don't make it at home. Too messy.

I imagine. But these recipes are making me hungry. I think I'll try it on the gas grill outside on the extra burner.

You guys gonna hate me. But Publix fried chicken. So good and like $10 for a 8 piece.

You guys came through again!
I used Chx wings because the thighs were deboned, and apparently that’s sacrilege.
I did soak the wings in buttermilk for a bit, not too long because of the conflict between folks who did and didn’t, then I salted, peppered and garlic the chx. Let them drip on a rack, then tossed them in a bag of flour with a bit of cornstarch, used my cast iron Dutch oven w lid off for 10 min/side with Crisco. I have leaf lard, that would be better? Or bacon grease? I put the wings on a rack to dry after frying them. No paper towels for grease. It was great, but should I use paper towel to degrease after they cool a bit?

Thanks for all the tips, and I’ll review the ones that came in after I started the process as I have more wings to play with.

Thanks for the thread. I like the look of the Alton Brown recipe. I made fried chicken last week just "winging it" and I used panko and fried in skillet with canola oil, and it was no bueno. Now I know what to do. Def will use lard the next time.

quote:

Originally posted by FishOn:
Thanks for the thread. I like the look of the Alton Brown recipe. I made fried chicken last week just "winging it" and I used panko and fried in skillet with canola oil, and it was no bueno. Now I know what to do. Def will use lard the next time.

Would that be a typical coating for frying fish (just guessing you’d know by your screen name)?

quote:

Originally posted by irreverent:

quote:

Originally posted by FishOn:
Thanks for the thread. I like the look of the Alton Brown recipe. I made fried chicken last week just "winging it" and I used panko and fried in skillet with canola oil, and it was no bueno. Now I know what to do. Def will use lard the next time.

Would that be a typical coating for frying fish (just guessing you’d know by your screen name)?

Yes it would, for deep frying. But I rarely fry fish. Usually I grill salmon or halibut. I do pan-fry trout when I'm backpacking.

quote:

Originally posted by irreverent:

quote:

Originally posted by FishOn:
Thanks for the thread. I like the look of the Alton Brown recipe. I made fried chicken last week just "winging it" and I used panko and fried in skillet with canola oil, and it was no bueno. Now I know what to do. Def will use lard the next time.

Would that be a typical coating for frying fish (just guessing you’d know by your screen name)?

If I may - what kind of coating? I like a cornmeal coating for catfish, shrimp, and for oysters. But for cod (fish and chips) it is a beer batter. And a Japanese tempura goes nicely on fish and shrimp, too.

What are you looking for?

quote:

You guys gonna hate me. But Publix fried chicken. So good and like $10 for a 8 piece.

I second this- One of the famous chef's (can't remember who right now) said that everytime he comes down to Florida he get's Publix fried chicken.

Actually, the nearby Popeye's has good chicken, but I quit using them when they quit having green beans.

flashguy

So I appreciate all the responses- what I was looking for was a genuine recipe from your own home - not necessarily something from the net.
I’m happy with the way things turned out for the wings that I cooked, and I will try it with thighs later this week.
Per the fish, I have a more complicated “coating” if you will, and that’s why I was curious… like most I’ve been sworn to secrecy.

quote:

Originally posted by Alyron:

quote:

You guys gonna hate me. But Publix fried chicken. So good and like $10 for a 8 piece.

I second this- One of the famous chef's (can't remember who right now) said that everytime he comes down to Florida he get's Publix fried chicken.

Publix is decent and definitely good enough for a Yankee.

quote:

Originally posted by YellowJacket:

quote:

Originally posted by Alyron:

quote:

You guys gonna hate me. But Publix fried chicken. So good and like $10 for a 8 piece.

I second this- One of the famous chef's (can't remember who right now) said that everytime he comes down to Florida he get's Publix fried chicken.

Publix is decent and definitely good enough for a Yankee.

Except us Yankees way up here don’t have Publix
What we do have right now is approximately -50 degrees with the windchill. Hence the desire to fry up some chicken and pretend it’s summer.

Ok, I grew up this stuff… Haven’t had a good southern fried piece of chicken in at least a decade or more… There used to be a southern restaurant here, but long gone.

I made a buttermilk marinade… Wow!… Does it ever smell like ranch dressing! Who would’ve thunk it?

Now for the wait…

quote:

Originally posted by SIGnified:

I made a buttermilk marinade… Wow!… Does it ever smell like ranch dressing! Who would’ve thunk it?

Do you prefer to wallow, or would you like to be told that ranch dressing is made with buttermilk?

quote:

Originally posted by jhe888:

quote:

Originally posted by SIGnified:

I made a buttermilk marinade… Wow!… Does it ever smell like ranch dressing! Who would’ve thunk it?

Do you prefer to wallow, or would you like to be told that ranch dressing is made with buttermilk?

That’s a reply coming from something that has the IQ of room temperature tapwater

Go have a glass of buttermilk and tell me if it taste like a bottle of ranch dressing

Well there's always Kent Rollins the Cowboy Cook.


.

Roasted new potatoes


Draining buttermilk marinade


Melting the lard


Outta the pot into the pan


Looking good …


Rest of the bird



Voila

I'd eat it!

flashguy

Me, too! Was that Crisco?