First attempt at fried chicken

[txpitdog]

I don't have a grandma that used to make it, my mom never made, so the fact that my first attempt was actually edible is being considered as a success. I just followed the directions on the back of the Louisiana brand seasoning/fry mix bag.

Still, I want to make GOOD fried chicken, the kind of fried chicken that ruins you to KFC, Popeye's, Church's etc. My crawfish won't win any tournaments, but they are good enough that we don't go to restaurants for them anymore. That's the level of fried chicken I wanna make, good enough that what I make is better than what we'd get at KFC or wherever.

So, y'all got any tips? I read about the buttermilk marinade but didn't have any on hand for this time. Don't wanna do anything too elaborate, but crispy, crunchy, and juicy tasty.
Thanks!

...on Earth, as it is in Texas

[bltiger]

I keep it simple, light on the flour with salt and more pepper and I use peanut oil to fry which makes all the difference IMHO.

[lameduck]

Three things that Grandma allways used: cast iron skillet, crisco shorting, and a fresh yard chicken

[cooker2]

Flour Milk Flour....This is how my grandma did it and my Mom and when I do it...Its perfect every time.!!! Salt and pepper, add some pepper to the flour and dip it in flour, then milk and then flour again...medium/high heat.. Very crunchy...very juicy...

[CADDOKILLER]

Heat enough peanut oil in in a cast iron dutch oven to cover the pieces 3/4 of the way. You dont want the oil covering all the chicken. dont pull the chicken out of the fridge until your ready for it, it needs to be cold when it hits the oil. Dredge the chicken in flour seasoned with salt, pepper, garlic powder, cheyenne and tony seasoning. You want the oil to be hot enough that when you drop the chicken in it it sears the outside and then the chichen will cool the oil just enough to allow it to cook at the right temp. But the main thing is dont over cook it. dry chicken is horrible. Good luck

[Pineywoods Paul]

Wife uses buttermilk for dipping.

[Loreva13]

Does peanut oil make a big difference in taste? I have thought about using peanut oil for fried chicken and chicken wings. If the turkey taste good I guess fried chicken or wings in peanut oil taste excellent.

[EarleyBird]

Heat enough peanut oil in in a cast iron dutch oven to cover the pieces 3/4 of the way. You dont want the oil covering all the chicken. dont pull the chicken out of the fridge until your ready for it, it needs to be cold when it hits the oil. Dredge the chicken in flour seasoned with salt, pepper, garlic powder, cheyenne and tony seasoning. You want the oil to be hot enough that when you drop the chicken in it it sears the outside and then the chichen will cool the oil just enough to allow it to cook at the right temp. But the main thing is dont over cook it. dry chicken is horrible. Good luck

This is the one right here, but go flour, buttermilk, flour.

[rhendrix]

1 cup flour, 1 cup bread crumbs, 1 tsp garlic powder (or to taste, I usually do about half a tsp), salt and pepper to taste, and some buttermilk. Dry, wet, dry, then in the pan or fryer. Turns out delicious every time.

[Cajun Blake]

ditto many others above on the cast iron skillet . I have used peanut , canola, and crisco oil before - all are good IMO

FYI - here is a close copy of Popeyes' Fried Chicken recipe

Ingredients:

* 1 frying chicken, with skin cut up
* 6 cups peanut oil
* 2 tablespoons white pepper
* 1 teaspoon cayenne pepper
* 2/3 cup all-purpose flour
* 2 teaspoons paprika
* 1 tablespoon salt
* 3 eggs

Directions:

Prep Time: 20 mins

Total Time: 40 mins

1. Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove.
2. In a large bowl, combine flour, salt, peppers, and paprika.
3. Break the eggs into a separate bowl and beat until blended.
4. Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready.
5. Dip each piece of chicken into the egg, then coat generously with the flour mixture.

* after dipping chicken in egg, I would season with your favorite Cajun Seasoning ; then coat generously with flour mixture above. Popeyes actually marinates their chicken in a cayenne / white pepper liquid bath before adding flour

6. Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
7. To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
8. Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
9. As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.

[SPUD]

Don't use skinless chicken. dredge in flour and fry as hot as you can get it in cast iron. Grandma did it that way....Mom does it that way and I'll put it up against anyones..


Also.....it surprises me that how many people CAN NOT cut up a whole chicken

[DeadeyeDeb]

Peanut oil for all frying!!!!! Gets hotter, sears faster.

[M16]

Use Crisco shortening. I like to take a pack of crackers and make cracker meal. Add this to the flour. Take a couple of eggs and beat them. Add the eggs to some milk. Salt and pepper chicken. Dip in the milk/egg combo. Roll the chicken in the cracker meal/flour combo. Use a cast iron skillet.

[txpitdog]

Wow! Thanks for all the help y'all! Can't wait to give it another go.

...on Earth, as it is in Texas

[Tubby]

Three things that Grandma allways used: cast iron skillet, crisco shorting, and a fresh yard chicken

That's the way my Granny made it too!!

It's an artery clogger, but it does taste better with crisco shortening.