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Expert
Posts: 1477
  
Location: In the land of peanuts and cotton | Fried chicken and the sides to go with it. I do not cook. At all. Not because I don't want to I just don't know how but boyfriend requested it. It's rare he does that especially since I burned the last two things he asked for(pancakes and chicken/rice) so I really want to make this good. I know there's a lot of women on here so I'm sure someone can help me out with a recipe as well as some pointers on cooking it. Please  |
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Sock Snob
Posts: 3021
| there was a baked fried chicken recipe on face book, easy and good. |
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 Hawty & Nawty
Posts: 20424
| Fatchance seems to be the one to ask. Everytime she post recipes I drool. I wish I could tag her on this thread. Wouldn't that be a cool option? Maybe you can PM her.
Frying chicken, I think, is tough to get right. Maybe you can sneak over to KFC and just put it on a plate. Would he know? |
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Meanest Teacher!!!
Posts: 8555
Location: sunny california | find something like pioneer woman. buttermilk and salt and pepper don't use other spices. make buttermilk bisquits and gravy and mashed taters. green beans with bacon is great with this along with corn on the cob and green salad... |
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Meanest Teacher!!!
Posts: 8555
Location: sunny california | oh before you soak the chicken in buttermilk I soak in salt water the night before then rinse and soak in butter milk a few hours. then coat with flour. I don't need to add much more salt to the flour as the salt infuses into the chicken |
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Expert
Posts: 1477
Location: In the land of peanuts and cotton | Well see.... We live middle of no where USA and we don't have a KFC or any kind of chicken place for that matter. Other wise that would be a perfectly good option. |
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 Midget Lover
Location: Kentucky | I use the seasoned flour called Kentucky Kernel. It's seriously the best seasoned flour ever. I use it on chicken, pork chops, veggies, etc. It's awesome.
http://www.hodgsonmillstore.com/en/kentucky-kernel/kentucky-kernel-seasoned-flour-70351-18012-001_group |
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 Take a Picture
Posts: 12841
| This is what I do. I wash the chicken and let it dry. Sip it in eggs mixed with milk then in flour seasoned with salt and pepper. We use Tony's seasoning on everything but you don't have to use Tony's. Less is better than too much. The real secret to good crispy fried chicken is the correct pan to cook it in. Skillet needs to be deep and have a lid. Put about an inch or inch and half of grease in the pan and get it hot before putting the chicken in. Each piece of chicken needs to be in the grease so don't overload. Put the lid on and let the chicken cook on the one side. You can check the chicken but not tooo often. When the chicken is browned on one side turn it over and put the lid back on. You don't want it smoking but it needs to be hot. When it is brown on the second side remove from pan and put on plate covered with a stack of paper towels. |
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  The Original Cyber Bartender
Location: Washington | RidenFly - 2016-01-29 4:40 AM Fatchance seems to be the one to ask. Everytime she post recipes I drool. I wish I could tag her on this thread. Wouldn't that be a cool option? Maybe you can PM her.
Frying chicken, I think, is tough to get right. Maybe you can sneak over to KFC and just put it on a plate. Would he know?
How sweet of you Riden, yup I love to cook.
Cooking in Cast iron is the key to great fried chicken, also using lard or peanut oil. Soak you chicken in buttermilk or milk for a few hours(if you don't have buttermilk add one tablespoon per cup to 2% milk), Have a flour mixture with salt and pepper and we like a little paprika in it, not a lot! Shake your chicken in the mixture, then dip again into the milk and then back into the flour mixture. Your pan must be HOT your going to put down the skin side first(Salt and pepper it) and cook for 10 minutes once you skin is crisp turn it and cook on high for another 10 minutes(salt and pepper it). Turn it down and cover it and cook for another 15 minutes. Uncover it and turn it over to it's skin side and turn the heat back up to crisp back up the skin around 5 to 10 minutes. Remove your chicken to a plate that has either a towel on it or paper towels. Place in oven while you prepare your gravy. Fried chicken needs to be watched so when you are doing it remember that. |
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 Firecracker Dog Lover
Posts: 3175
| Well now I want fried chicken! As for sides - it either has to be mashed potatoes and gravy or potato salad. Both are easy but mashed is probably easier. While FC's chicken is cooking, peel some russet potatoes - about 4-5 medium sized ones, cut up into 1 1/2 - 2 inch cubes, cover with water, add a tsp. of salt and bring to a boil. Boil for approx. 20-25 minutes until you can easily poke a fork through them. Save 2-3 tbsp. of the drippings from FC's chicken. Drain water from potatoes into a bowl and save it. Mash potatoes or if you have a mixer you can use that to mash them up. Add 1/4 cup butter or margarine, salt and pepper to taste, gradually add milk a little at a time until you get the consistency you want. Then, add a couple ounces of cream cheese - this will make them super creamy and YUMMY. Cover with foil to keep warm. AFter you've removed your chicken from the pan, leave all the crusty goodness and pour out all the grease (I make a foil boat - I don't pour it down my sink) except 3-4 tbsp., Heat on med. heat. When it's on the verge of boil/bubbling, add the potato juice in and continue with med - med/high heat. Sometimes I add a chicken bouillion cube for more flavor, it will dissolve quickly. In a small bowl, mix approx. 3 tbsp. cornstarch powder (flour will work but cornstarch thickens more evenly) with 1 cup of milk. When potato juice and chicken drippings are just boiling, add the cornstarch mixture. Whisk constantly until med to med high heat until bubbly. You may need to add a bit more salt and pepper to taste but it should turn out yummy. Dang, I may have to make fried chicken and mashed potatoes this weekend.
Edited by brlraceaddict 2016-01-29 11:52 AM
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 A Somebody to Everybody
Posts: 41354
Location: Under The Big Sky Of Texas | What a yummy thread  |
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 Extreme Veteran
Posts: 425
Location: California | They had a really good recipe on one of the Diner's Drive In's & Dives episodes. I know it's good too, because they use the same seasonings I do.
Some like to "brine" over night or at least a few hours in either salted water or soak in butter milk. I really like the thigh meat or "dark meat" personally.
After the brine or buttermilk soak, they put flour, garlic powder, onion power, paprika & celery seed into a brown paper bag. Shook the bag up really good & deep fried for about 15-20 minutes. (obviously time will differ based on size of chicken pieces and oil temp)
This seemed like a pretty easy way to do it & Guy seemed to really enjoy it. This episode is on netflix. |
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Take a Picture
Posts: 12841
| fatchance - 2016-01-29 9:08 AM
RidenFly - 2016-01-29 4:40 AM Fatchance seems to be the one to ask. Everytime she post recipes I drool. I wish I could tag her on this thread. Wouldn't that be a cool option?  Maybe you can PM her.Â
Frying chicken, I think, is tough to get right. Maybe you can sneak over to KFC and just put it on a plate. Would he know?Â
Cooking in Cast iron is the key to great fried chicken, also using lard or peanut oil. Â Soak you chicken in buttermilk or milk for a few hours(if you don't have buttermilk add one tablespoon per cup to 2% milk), Have a flour mixture with salt and pepper and we like a little paprika in it, not a lot! Shake your chicken in the mixture, then dip again into the milk and then back into the flour mixture. Your pan must be HOT your going to put down the skin side first(Salt and pepper it) and cook for 10 minutes once you skin is crisp turn it and cook on high for another 10 minutes(salt and pepper it). Turn it down and cover it and cook for another 15 minutes. Uncover it and turn it over to it's skin side and turn the heat back up to crisp back up the skin around 5 to 10 minutes. Remove your chicken to a plate that has either a towel on it or paper towels. Place in oven while you prepare your gravy. Fried chicken needs to be watched so when you are doing it remember that.
You do need a skillet tha is a chicken fryer but it does not have to be cast iron. I have never used lard because I have high cholesterol and I am in to healthy eating. The guy that I was married to would not eat anything but chicken fried steak and fried chicken so I have had plenty of practice. As far as the sides go, the very best and easiest way to fix mashed potatoes is to buy the packages of instant potatoes. Can't remember the brand but it is a gold and red package. I get the HOMESTYLE. They are way better than the funky potatoes you get today. Gravy is an art but you can try browning your flour in a small amount of the grease, browning it and then adding milk. don't use too much flour. or grease. |
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Expert
Posts: 1477
Location: In the land of peanuts and cotton | I get an A for effort. The grocery store deli cooked my chicken but I cooked homemade mashed potatoes with gravy and green beans and rolls. I bought the Cracker Barrel brown gravy mix and it was pretty good.
Edited by TessBelle 2016-01-29 7:04 PM
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