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Fried chicken. How?
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ceed
May 5, 2012, 12:31:34 PM5/5/12
to
Hi,
I know this is slightly off topic, but I bet most of you know a thing or
two about cooking outside of the pit. Anyway, I'm going to (deep) fry
chicken tonight. I have a deep fryer, but have never been able to get the
"KFC crispness" and flavor at home. I've done this around 10 times trying
different recipes, even one stating it revelas the secret spice blend KFC
uses. I'm not saying I need that exact flavor of KFC, but I would like the
thick super-crispy crust they're getting on their chicken. I've tried a
couple of the store bought boxed chicken fry product and I have tried to
make it myself. It's all been good, but not perfect. I've heard someone
say that frying twice may add to the crispiness, but I haven't tried it
yet.
So, if anyone here has the secret to perfect (southern) fried chicken,
please disclose it here because I'm going to need it tonight with guest
over expecting my fried chicken to be on par with my (now locally famous)
brisket! :)
--
//ceed (indeed)
Thank you for flying Opera: http://www.opera.com
I know this is slightly off topic, but I bet most of you know a thing or
two about cooking outside of the pit. Anyway, I'm going to (deep) fry
chicken tonight. I have a deep fryer, but have never been able to get the
"KFC crispness" and flavor at home. I've done this around 10 times trying
different recipes, even one stating it revelas the secret spice blend KFC
uses. I'm not saying I need that exact flavor of KFC, but I would like the
thick super-crispy crust they're getting on their chicken. I've tried a
couple of the store bought boxed chicken fry product and I have tried to
make it myself. It's all been good, but not perfect. I've heard someone
say that frying twice may add to the crispiness, but I haven't tried it
yet.
So, if anyone here has the secret to perfect (southern) fried chicken,
please disclose it here because I'm going to need it tonight with guest
over expecting my fried chicken to be on par with my (now locally famous)
brisket! :)
--
//ceed (indeed)
Thank you for flying Opera: http://www.opera.com
Kent
May 5, 2012, 2:17:25 PM5/5/12
to
"ceed" <ce...@is.indeed.invalid> wrote in message
news:op.wduf6...@hit-nxdomain.opendns.com...
First season the chicken, then dust it with flour, dip it into egg white and
dip it in the panko crumbs. I dip it again into egg white and apply a second
layer of panko. That's optional, though it does give a thicker crust. It
also works well for any kind of fish. You could also remove the chicken skin
and apply panko to that. I think it would work well without drying the meat
out. The panko crumbs have a much better taste than the usual crumbs.
Finally, make sure your oil is hot enough without breaking down. Peanut oil
is best, though it has become expensive, and it does add a bit of taste.
Cheers,
Kent
ceed
May 5, 2012, 4:11:47 PM5/5/12
to
Louisiana Chicken Fry which I think has a good flavor. I
>
> Finally, make sure your oil is hot enough without breaking down. Peanut
> oil
> is best, though it has become expensive, and it does add a bit of taste.
I've got peanut oil in the fryer. I tried some other oil, but peanut oil
> Finally, make sure your oil is hot enough without breaking down. Peanut
> oil
> is best, though it has become expensive, and it does add a bit of taste.
seems better.
>
> Cheers,
>
> Kent
kelvin a. tor
May 5, 2012, 6:54:55 PM5/5/12
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Nunya Bidnits
May 6, 2012, 1:31:45 PM5/6/12
to
ceed <ce...@is.indeed.invalid> wrote:
> Hi,
>
> I know this is slightly off topic, but I bet most of you know a thing
> or two about cooking outside of the pit. Anyway, I'm going to (deep)
> fry chicken tonight. I have a deep fryer,
Good. Cook half chickens in your smoker until joints are loose and fat is
> Hi,
>
> I know this is slightly off topic, but I bet most of you know a thing
> or two about cooking outside of the pit. Anyway, I'm going to (deep)
> fry chicken tonight. I have a deep fryer,
well rendered.
When ready to serve, drop in the deep fryer for one minute.
Fried chicken.
(Seriously)
Earl
May 12, 2012, 9:25:32 PM5/12/12
to
400-425 (not higher!).
Enjoy!
Nunya Bidnits
May 13, 2012, 11:00:52 AM5/13/12
to
Earl <earl...@hotmail.com> wrote:
>
> You probably need to cook it at a hotter temperature. Heat the oil to
> 400-425 (not higher!).
>
> Enjoy!
BZZZZT wrong. That's way too hot. When it looks done it will still be raw
>
> You probably need to cook it at a hotter temperature. Heat the oil to
> 400-425 (not higher!).
>
> Enjoy!
inside. If you keep cooking it until done inside, it will be burnt to a
crisp on the surface.
KFC uses a pressure fryer. You won't exactly duplicate the result in a deep
fryer or by pan frying. A better temp for frying chicken in a deep fryer is
335-240, less for big pieces.
MartyB
Shawn Martin
May 13, 2012, 11:44:08 AM5/13/12
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:jooiba$ne0$1...@dont-email.me...
all. He's thinking of the Extra Crispy, which is twice breaded, and fried
at about 350. What makes it Extra Crispy is that it is kept under heat
lamps, instead of the warmer cabinet. BTW: The BBQ is day old Extra Crispy,
dipped in BBQ sauce, and heated up. :-(
Message has been deleted
gregz
May 13, 2012, 9:09:01 PM5/13/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> I was ~7 years old. I don't think they had extra crispy chicken yet.
>
> I went to KFC a couple months ago and I couldn't believe the prices.
> A 10pc bucket was $18 and 3pc meal with 2 small sides was $6.50 or so.
> I left empty handed.
>
> -sw
I remember when they had BBQ ribs. Perhaps just in ca. Not too impressed. I
think they gave up.
Greg
> On Sun, 13 May 2012 10:44:08 -0500, Shawn Martin wrote:
>
>> Worked at KFC in a past life. The pressure cooked chicken is not crispy at
>> all. He's thinking of the Extra Crispy, which is twice breaded, and fried
>> at about 350. What makes it Extra Crispy is that it is kept under heat
>> lamps, instead of the warmer cabinet. BTW: The BBQ is day old Extra Crispy,
>> dipped in BBQ sauce, and heated up. :-(
>
> They still make that BBQ chicken crap? I remember that crap from when
>
>> Worked at KFC in a past life. The pressure cooked chicken is not crispy at
>> all. He's thinking of the Extra Crispy, which is twice breaded, and fried
>> at about 350. What makes it Extra Crispy is that it is kept under heat
>> lamps, instead of the warmer cabinet. BTW: The BBQ is day old Extra Crispy,
>> dipped in BBQ sauce, and heated up. :-(
>
> I was ~7 years old. I don't think they had extra crispy chicken yet.
>
> I went to KFC a couple months ago and I couldn't believe the prices.
> A 10pc bucket was $18 and 3pc meal with 2 small sides was $6.50 or so.
> I left empty handed.
>
> -sw
I remember when they had BBQ ribs. Perhaps just in ca. Not too impressed. I
think they gave up.
Greg
Message has been deleted
Nanzi
May 14, 2012, 12:06:48 PM5/14/12
to Nunya Bidnits
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