fried chicken

Discussion in 'Food & Cooking' started by chrisscratch, Dec 25, 2014.

  1. chrisscratch

    chrisscratch

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    So I pretty much seasoned up some flour with salt pepper and a variety of spices. Then I took about half of the seasoned flour and mix it with some water until it became about the consistency of pancake batter, maybe just a little bit looser.then I dip each piece of chicken inside the batter followed by a dip in the seasoned flour and then into the fryer.about 17 minutes at 325.this is one of the best batches of fried chicken I ever made and I took the method from an episode of Diners Drive ins and Dives.
     
  2. chrisscratch

    chrisscratch

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    Anyone ever try to get the chicken to come out like Bon Chon? Paper fried chicken. This one was like something from Popeye's or KFC crispy.
     
  3. eastshores

    eastshores

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    That batter looks great. Very similar to how our grocer Publix produces it.
     

     
  4. chefedb

    chefedb

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    I soak my chicken with buttermilk and dehydrated honey granules.
     
    Last edited: Dec 26, 2014
  5. eastshores

    eastshores

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    Learn something new every day!
     
  6. mikelm

    mikelm

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    I'm like eastshores- never heard of the stuff.

    I looked it up and found one source that supplies it... mixed with sugar!   I don't see why I should pay a fancy price for honey adulterated with sugar.  Adding to the amusement, one of their selling points it that it keeps very well.  That might be a big plus for anybody that doesn't know that honey is the one natural food that keeps... forever. /img/vbsmilies/smilies/lol.gif

    Archaeologists have found pots of honey in Egyptian tombs, and have eaten it and pronounced it tasty with no ill effects.

    Mike 
     
  7. steve tphc

    steve tphc

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    Gussy’s Southern Smothered Fried Chicken

    Gussy’s recipe was one of Gussy and Ethan’s favorites. They were from the Deep South and took care of the family children in my childhood. Gussy was the cook but this was Ethan favorite meal.

    Truly, this dish has the flavor of the Deep South. Once my guest have had this, they request it every chance they can. Oddly enough, although this result is totally outstanding, I have never been to a restaurant with this on the menu.

    My mother, Katherine browned the pieces in a fry pan then transferred all to an ovenproof casserole with lid. Turn the chicken pieces once half way through the cooking cycle (after 30 minutes). Thicken sauce at the end with additional flour with the casserole on a burner. (I use a Dutch oven pan for both operations and less mess.)

    Pre-heat oven to 375 F.

    1 Free range chicken, whole, cut up (4 ½ pounds)

    ¼ pound butter (1 stick)

    All purpose unbleached flour

    Salt

    Pepper

    Whole fresh milk

    1 cap full of Kitchen Bouquet (optional) to darken gravy
    Cut up bird into pieces, dust each piece in flour, sauté at 350 F in butter in a large skillet or Dutch oven equipped with a lid until each side is golden brown.   Add pepper and a little salt. Cover chicken at least 1/2 way up with milk and scrape bottom of pan to loosen bits. Reduce heat to simmer. Cover and bring to a boil. Once boiling, transfer pan or Dutch-oven to a hot oven to bake. After 30 minutes remove chicken from the oven, turn chicken pieces over, scrape bottom of pan to prevent sticking. Recover and bake another 30 minutes until chicken is done. Place pan on a burner, remove lid, and thicken gravy with additional flour as needed over medium heat (you may want to remove a few pieces of the chicken to a platter while you do this.) The sauce with be thickest once the additional flour has cooked for five minutes. Test the seasonings and correct as needed. If you want to darken the sauce a bit, use a half cap full of Kitchen Bouquet (HV Food Products Company) (1/4 teaspoon).
     
    Serve over plain steamed rice with fresh baby green peas and maybe cornbread.