Quantcast
Fried Chicken - Page 2
+ Reply to Thread
Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 22

Thread: Fried Chicken

  1. #11
    Senior Member
    chazmtb's Avatar
    Join Date
    Feb 2011
    Location
    Windermere, FL
    Posts
    506
    Lovely work. Southern pan fried chicken.

  2. #12

    JohnnyChance's Avatar
    Join Date
    Feb 2011
    Location
    CT
    Posts
    3,028
    Quote Originally Posted by JeffS View Post
    Hmmm might have to give corn flour a try.

    I have found the rice flour helps add a level of crunch to the crust that wheat flour just can't match. Straight rice flour produces a crust that is way too thin for fried chicken, but a mix seems to give a great mix of body and crunch. Got the idea of using rice flour from a Vietnamese version of fried chicken.

    Another question for you, how do you like your oil level? I notice in the pics that you are using a fairly shallow fry. I have started using a little higher level of oil in the pan when I fry. Still not quite half way up the chicken, but a little higher then what you have there. Have you tried a higher level?

    Sorry for all the questions. I just love talking to people about their fried chicken. Always interesting to see what other people are doing
    Don't have a standard oil height. I really don't make fried chicken that much. Maybe once a year. Just went with enough to seem like enough without going crazy.

  3. #13

    JohnnyChance's Avatar
    Join Date
    Feb 2011
    Location
    CT
    Posts
    3,028
    Quote Originally Posted by chazmtb View Post
    Lovely work. Southern pan fried chicken.
    well, connecticut pan fried chicken.

  4. #14

    stereo.pete's Avatar
    Join Date
    Mar 2011
    Location
    Chicago
    Posts
    1,784
    I've never made fried chicken before but I plan on doing so soon. One question I've always had is, how do you know when the meat on the inside is cooked through? How long does it usually take?

  5. #15
    Senior Member
    deanb's Avatar
    Join Date
    Feb 2011
    Location
    California
    Posts
    156
    Love the idea of mixing rice flour with wheat flour. I use whole wheat flour fried in butter to brown then finish on a rack in a 325* oven. Then I make gravy with the pan drippings. I'm going to try mixing in the rice flour.
    It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

  6. #16
    Senior Member
    Join Date
    Mar 2011
    Location
    Denton, Tx
    Posts
    510
    Quote Originally Posted by stereo.pete View Post
    I've never made fried chicken before but I plan on doing so soon. One question I've always had is, how do you know when the meat on the inside is cooked through? How long does it usually take?
    Typically I stick my Thermapen in everything, but with fried chicken I do it the way my grandma did: when the color looks the way fried chicken should look I pull it from the fryer.

    I'm only posting my method so that someone can maybe give me a better way. I suppose I could measure the internal temp of the chicken as well.

  7. #17

    JohnnyChance's Avatar
    Join Date
    Feb 2011
    Location
    CT
    Posts
    3,028
    Quote Originally Posted by stereo.pete View Post
    I've never made fried chicken before but I plan on doing so soon. One question I've always had is, how do you know when the meat on the inside is cooked through? How long does it usually take?
    Thermometer is always good. I can also tell by touching/poking it with my finger, but this only works reliably if you have temped hundreds of pieces of proteins. The smaller pieces, like the drumsticks and thighs, I wasnt really worried about, but the breast meat I had was on the bone and quite large, so I had to cook those on 4 sides.

    I didnt finish cooking them in the oven, but I did put some of them in a warm oven to keep the hot while I finished cooking the rest. I guess the tricky part might be getting the oil to the correct temperature where its not so hot that it burns the outside before the inside is cooked. the big cast iron pan helps here, and if I thought something was getting too much color too quickly, i moved it to a cooler spot in the pan.

  8. #18
    Senior Member
    Jay's Avatar
    Join Date
    Feb 2011
    Location
    Joisey
    Posts
    408
    My invitation must have gotten lost in the mail.

    That looked great.
    I really am related to Tony Clifton.

  9. #19

    Join Date
    Mar 2011
    Location
    Salt Lake City
    Posts
    41
    Quote Originally Posted by Kyle View Post
    Typically I stick my Thermapen in everything, but with fried chicken I do it the way my grandma did: when the color looks the way fried chicken should look I pull it from the fryer.

    I'm only posting my method so that someone can maybe give me a better way. I suppose I could measure the internal temp of the chicken as well.
    I have to second this. Color and sound are both great indicators with fried chicken. I do recommend using a thermometer the first few times so that you have a base line to start from. Practice makes perfect with fried chicken. I have no idea how much I have made in the past 15 years.

    Quote Originally Posted by JohnnyChance View Post
    Thermometer is always good. I can also tell by touching/poking it with my finger, but this only works reliably if you have temped hundreds of pieces of proteins. The smaller pieces, like the drumsticks and thighs, I wasnt really worried about, but the breast meat I had was on the bone and quite large, so I had to cook those on 4 sides.

    I didnt finish cooking them in the oven, but I did put some of them in a warm oven to keep the hot while I finished cooking the rest. I guess the tricky part might be getting the oil to the correct temperature where its not so hot that it burns the outside before the inside is cooked. the big cast iron pan helps here, and if I thought something was getting too much color too quickly, i moved it to a cooler spot in the pan.
    Touch is very helpful on the breasts. I don't find it as helpful on the thighs and drumsticks. The bones tend to throw off the feel too much for me. Cast iron for frying chicken is the way to go for sure.

    Quote Originally Posted by deanb View Post
    Love the idea of mixing rice flour with wheat flour. I use whole wheat flour fried in butter to brown then finish on a rack in a 325* oven. Then I make gravy with the pan drippings. I'm going to try mixing in the rice flour.
    Hope you like it. Its worked well for me.

  10. #20

    JohnnyChance's Avatar
    Join Date
    Feb 2011
    Location
    CT
    Posts
    3,028
    Quote Originally Posted by JeffS View Post
    Touch is very helpful on the breasts.
    Words to live by.

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts