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don't want any batter like KFC or Chester of Bojangles
must have some crusting though like breadcrumbs
don't want any batter like KFC or Chester of Bojangles
must have some crusting though like breadcrumbs
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Re: Fried Chicken Recipe
well, aren't you special?
anyway mi used to:
but di flour and di cawnmeal inna bag.
after the chicken soak overnight that is with seasoning that is.
full up di big pat half way wid cooking hile.
drop in the chicken piece by piect to fit without spackling caz that thing is hell fi scour off stove.
cook di chicken.
serve the chicken.
eat the chicken.
but these days i don't touch chicken.
so i don't know what innovative methods have been invented for this time honoured tradition.
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Re: Fried Chicken Recipe
Before following SueSumba's directions, you could marinate the chicken pieces in buttermilk overnight...
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Re: Fried Chicken Recipe
I did this with wings yesterday.
brine the chicken and then rinse well
season how you like. but noh use too much salt
but don't use any chop up tings.
when yu ready.
chop up or mash some garlic (nuff)
pour some evo in a bowl with the garlic an warm in the microwave. an mek it sit fi a likkle bit.
then pour the oil over the chicken an stir that up good so all is covered.
in a bowl or bag mix fine breadcrubs, cawnmeal, seasoning salt, black pepper.
use dat fi coat di chicken an place them on a baking tray covered with parchment paper. drizzle likke a di garlic oil pan di chicken. (oh an yu noh fi mek di garlic ketch pan nuttin. strain it out it will burn)
bake it same like shake an bake. (timing mi mean)
enjoy
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Re: Fried Chicken Recipe
For years I made traditional Southern fried chicken:
Rinse and pat dry the chicken pieces-dredge/toss them about in flour -dip in beaten egg, let drip a bit to run off excess- then toss the pieces in a cornmeal/flour blend until nicely coated then drop carefully into hot oil that comes to at least halfway up the side of the tallest piece of chicken and turn when they are brown enough or deep fry with all the pieces submerged.
I recently went recipe hunting for the best Southern fried chicken and came up with a recipe that sounds so good but for which you might need a table side defibrillator because of what you fry it in.
This recipe was submitted by a man who, traveling in the U.S. south which, of course is known for the best sfc. He stopped at some small nondescript place, got the best fried chicken he had ever had AND............got the recipe which the owner did not mind giving out. Imagine that!
Here it is:
Marinate the chicken pieces in brine-salt water for 8 hours then let sit in buttermilk for another eight hours then coat as with the standard recipe (above).
Here comes the part that is scary for Jews, Muslims, and anyone with a heart that the owner would like to keep intact for as long as he/she might need it in good working order.
THE COOKING OIL.............Take one pound of lard and about a half cup of butter and heat them together skimming off the foam as the butter component heats up. When it has stopped foaming, throw in about (I believe) a half cup of cut up ham pieces. Cook them until good and dry then remove or strain out the ham pieces.
Now the fat is ready for the coated pieces dem.
Cook them til done, enjoy and, at the same time, try to keep your heart from attacking you.Comment
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Re: Fried Chicken Recipe
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">well, aren't you special? </div></div>
per Movado: I'm so special, I'm so special, so special, so special...
tonx
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Re: Fried Chicken Recipe
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: DiamondDave</div><div class="ubbcode-body">Before following SueSumba's directions, you could marinate the chicken pieces in buttermilk overnight... </div></div>
Oh yes, soaking buttermilk gives it that extra something.
Odda day MrsMarieK did post pictures of her fried chicken. It did look nice.
MrsMarie, if yuh read dis, beg yuh share yuh recipie. Tonks.7/5th of all people do not understand fractions.Comment
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Re: Fried Chicken Recipe
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">well, aren't you special?
anyway mi used to:
but di flour and di cawnmeal inna bag.
after the chicken soak overnight that is with seasoning that is.
full up di big pat half way wid cooking hile.
drop in the chicken piece by piect to fit without spackling caz that thing is hell fi scour off stove.
cook di chicken.
serve the chicken.
eat the chicken.
but these days i don't touch chicken. so i don't know what innovative methods have been invented for this time honoured tradition. </div></div>
frying now..will mek yu know if mi like it...never tried the cawnmeal before tho...Comment
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Re: Fried Chicken Recipe
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: DiamondDave</div><div class="ubbcode-body">Before following SueSumba's directions, you could marinate the chicken pieces in <span style="font-weight: bold">buttermilk overnight... </span> </div></div>
i've heard of this before.
what exactly does the buttermilk do?
<span style="font-style: italic">mi still not frying no chicken, but mi want to know...</span>Comment
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Re: Fried Chicken Recipe
ok it was ok but mi doan like di cawnmeal...
mi really ned fi try di buttermilk
mommy seh mi muss season ovanight den presha fi not more dan 15 mins...season di flour an dip di chicken dem in di flour an fry..she seh mi muss add likkle chups a egg powder to do flour..mi a go chry dis one...Comment
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Re: Fried Chicken Recipe
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Hibern8ting_ILP</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: DiamondDave</div><div class="ubbcode-body">Before following SueSumba's directions, you could marinate the chicken pieces in <span style="font-weight: bold">buttermilk overnight... </span> </div></div>
i've heard of this before.
what exactly does the buttermilk do?
<span style="font-style: italic">mi still not frying no chicken, but mi want to know...</span> </div></div>
some marinades add flavor but make the meat mushy (especially highly acidic marinades ie: those made with vinegar or citrus juice); others add flavor but toughen the meat (think any commercial meat tenderizer)....buttermilk, which is only mildly acidic, tenderizes the chicken and adds that nice tang to the flavor....Comment
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Re: Fried Chicken Recipe
thanks dave
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Re: Fried Chicken Recipe
if u dont like cornmeal try corn flourComment
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Re: Fried Chicken Recipe
the cornmeal was banging fi di brown stew
mi gwen try a toops a it dis time mix inna di flour Twiny...I think maybe I used too much to coat it...Comment
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