What is your secret to great fried chicken. - Page 2

Logical · 08-13-2006, 08:54 PM

I admit I miss my grandmothers (all of them) fried chicken. So what was the secret?

blueballs · 08-13-2006, 09:22 PM

you've tasted ass

kcirnamffoh · 08-13-2006, 09:23 PM

When you say fried you must mean quick and you must mean grease. So the hotter the grease the better the fried chicken. Hot grease, very hot, extremely hot. If you don't make a mess it wasn't hot enough.

**luv** · 08-13-2006, 09:24 PM

If I told you, then it wouldn't be my secret anymore.

ChiefsFire · 08-13-2006, 09:25 PM

marry a southern girl....bonus is shes prolly gonna be missing some teeth

Moooo · 08-13-2006, 09:29 PM

Quote:

Originally Posted by ChiefsFire

marry a southern girl....bonus is shes prolly gonna be missing some teeth

In the south, fried chicken isn't a food, its a way of life...

Moooo

trndobrd · 08-13-2006, 09:29 PM

The oil....or more correctly, lard. Partially hydrogenated vegetable oil doesn't taste the same.

My great grandma had a cast iron skillet and oil that she used for everything. In the morning she would get up, scoop out any mice tracks, heat it up and throw in some bacon and eggs. For lunch we would have sammiches and pie. Then she would fry up some chicken for dinner in the same reheated grease. I'm guessing that she changed it out every once in a while.

Obviously the downside is the health consequences. My great-grandpa died at 89 and grandma passed at 90.

**cdcox** · 08-13-2006, 09:29 PM

Quote:

Originally Posted by Chiefsallday

Garlic powder, pepper, paprika, seasoning salt & accent. If you want a crust, flour the chicken heavily aking sure to include any juices remining in the bottom of the mixing dish. Then you must make sure the oil the chicken is cooked in is at the proper temperature and is hot enough to brown the crust emediately. After it browns in the first 2 o 4 minutes, turn the temperature down and cover. his works for both deep fried or pan fried.

My wife does it similarly. She only uses flour, salt and pepper for the coating. Fries it in Crisco shortening, probably about a half a cup or more. She quickly browns it on all sides, then turns the temperature of the skillet down and covers it for about 45 min or so, turning occasionaly.

The gravey is my department. I'll usually pour off some of the leftover fat but keep all the crispy bits that fell off the chicken. Add as much flour as you have remaining fat. Let it cook for just a minute or so, then add milk, stirring constantly. Add the right amount of milk so the gravey is not too thick or too thin. Salt and pepper to taste.

Pitt Gorilla · 08-13-2006, 09:32 PM

Garlic.

Check out Chicken Annies in SE KS for outstanding chicken.

**Lzen** · 08-13-2006, 09:32 PM

My mom always uses just salt, pepper, flour, and paprika. Her fried chicken is the best.

dtebbe · 08-13-2006, 09:40 PM

I ALWAYS get Popeye's spicy. No better chicken on earth.

Red beans and rice required as well.

DT

Moooo · 08-13-2006, 09:44 PM

I'm sure if you go on the food network website, you could find some good recipies. They have a million of them.

Most of it is beyond what I can do, but someone showed me that website, and they have a HUGE database for recipies.

They even tell you what chef came up with it.

Moooo

KCFalcon59 · 08-13-2006, 09:47 PM

Quote:

Originally Posted by Pitt Gorilla

Garlic.

Check out Chicken Annies in SE KS for outstanding chicken.

Been there. Good chicken. Long time ago.

**luv** · 08-13-2006, 09:48 PM

Quote:

Originally Posted by Moooo

I'm sure if you go on the food network website, you could find some good recipies. They have a million of them.

Most of it is beyond what I can do, but someone showed me that website, and they have a HUGE database for recipies.

They even tell you what chef came up with it.

Moooo

If you search by chef, look under Paula Dean. Alabama gal. She does a lot of the homecookin' type of meals.

Stryker · 08-13-2006, 10:02 PM

Logical,

The secret is after "seasoning" the chicken and rolling it in the batter, put it in the refig to "congel". Get the grease hot. I use an outside burner. When the grease is hot then remove from the refrig and straight to the hot grease. When it gets golden brown - remove and place on something to absorb the excess grease - either paper towels or the old fasioned brown paper bags from the super market.

I learned this from my grandparents as well as my father. Works every time! Good Luck!

**luv** · 08-13-2006, 10:04 PM

Quote:

Originally Posted by Stryker

Logical,

The secret is after "seasoning" the chicken and rolling it in the batter, put it in the refig to "congel". Get the grease hot. I use an outside burner. When the grease is hot then remove from the refrig and straight to the hot grease. When it gets golden brown - remove and place on something to absorb the excess grease - either paper towels or the old fasioned brown paper bags from the super market.

I learned this from my grandparents as well as my father. Works every time! Good Luck!

Sounds like that would make for some crispy chicken.

08-13-2006, 08:54 PM
Logical Screw U if U can't take a joke Join Date: Aug 2000 Casino cash: $10004900	What is your secret to great fried chicken. I admit I miss my grandmothers (all of them) fried chicken. So what was the secret?
Posts: 31,579

08-13-2006, 09:22 PM	#16
blueballs Banned Join Date: Feb 2006 Casino cash: $10004900	you've tasted ass
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08-13-2006, 09:23 PM	#17
kcirnamffoh Starter Join Date: Sep 2005 Casino cash: $10004900	When you say fried you must mean quick and you must mean grease. So the hotter the grease the better the fried chicken. Hot grease, very hot, extremely hot. If you don't make a mess it wasn't hot enough.
Posts: 283

08-13-2006, 09:24 PM	#18
luv MY LITTLE #15 Join Date: Dec 2004 Location: Springfield, MO Casino cash: $6269600	If I told you, then it wouldn't be my secret anymore.
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08-13-2006, 09:25 PM	#19
ChiefsFire Eh Join Date: Jan 2004 Location: on top Casino cash: $10004900	marry a southern girl....bonus is shes prolly gonna be missing some teeth __________________ Rock Chalk Championship.
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08-13-2006, 09:29 PM	#21
trndobrd 'Stachecicle Join Date: Sep 2003 Location: The Tolerance Box Casino cash: $4995087	The oil....or more correctly, lard. Partially hydrogenated vegetable oil doesn't taste the same. My great grandma had a cast iron skillet and oil that she used for everything. In the morning she would get up, scoop out any mice tracks, heat it up and throw in some bacon and eggs. For lunch we would have sammiches and pie. Then she would fry up some chicken for dinner in the same reheated grease. I'm guessing that she changed it out every once in a while. Obviously the downside is the health consequences. My great-grandpa died at 89 and grandma passed at 90. __________________ "I don't really think there is a need to raise or debate this point." -jAZ
Posts: 7,074

08-13-2006, 09:32 PM	#23
Pitt Gorilla Banned! Join Date: Sep 2000 Location: NOT Columbia, MO 65201 Casino cash: $2990194	Garlic. Check out Chicken Annies in SE KS for outstanding chicken. __________________ Your son is a bench warmer because of your weak genetics not because of the coach Norlin Mommsen is disgusting.
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08-13-2006, 09:32 PM	#24
Lzen Supporter Join Date: Feb 2001 Location: Jan Quadrant Vincent 16 Casino cash: $2260692	My mom always uses just salt, pepper, flour, and paprika. Her fried chicken is the best. __________________ If at first you don't succeed ...skydiving is not for you.
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08-13-2006, 09:40 PM	#25
dtebbe 3M TA3 Join Date: Jul 2001 Location: SoFlo Casino cash: $9993039	I ALWAYS get Popeye's spicy. No better chicken on earth. Red beans and rice required as well. DT
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08-13-2006, 09:44 PM	#26
Moooo Seeking Enlightenment... Join Date: Apr 2006 Location: Springfield Casino cash: $10004900	I'm sure if you go on the food network website, you could find some good recipies. They have a million of them. Most of it is beyond what I can do, but someone showed me that website, and they have a HUGE database for recipies. They even tell you what chef came up with it. Moooo
Posts: 3,405

08-13-2006, 10:02 PM	#29
Stryker In Mahomes I trust! Join Date: Aug 2000 Location: Baton Rouge, LA Casino cash: $2564636	Logical, The secret is after "seasoning" the chicken and rolling it in the batter, put it in the refig to "congel". Get the grease hot. I use an outside burner. When the grease is hot then remove from the refrig and straight to the hot grease. When it gets golden brown - remove and place on something to absorb the excess grease - either paper towels or the old fasioned brown paper bags from the super market. I learned this from my grandparents as well as my father. Works every time! Good Luck! __________________ Super Bowl LVIII Champions!
Posts: 5,948