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fknhippie
I'll shit in your shoes.
it's not me. Not sure how much oil to use or if I should get a deep fryer.
What is your recipe and how do you fry it?
What is your recipe and how do you fry it?
Do you use enough oil to completely submerge the chicken?marinate over night(at least) in buttermilk, maybe a little dried dill in there, couple crushed cloves of garlic..dredge in flour, with some paprika, salt and pep.
fry in peanut oil in a large dutch oven. Never fill more than halfway of your vessel. Oil should be 350 degrees for 25 minutes or so,(10 minutes then flip) or until meat is 165 degrees
Do you use enough oil to completely submerge the chicken?
either way will work...just gotta flip em
It's good that way tooTried frying chicken last night, didn't use enough oil, pan went dry. Instead of adding more oil I just put the skillet in the oven to finish it off. I didn't want to get covered in oil splatter.
It's good that way too
But not as crunchy as I'd like it to get...had to soak up some of the oil off the chicken.
no doubt, especially after starting out, fried.
would. still. eat. all of it. doe
The ghost pepper seasoning in the dredge gave it a nice bite.no doubt, especially after starting out, fried.
would. still. eat. all of it. doe
Tried frying chicken last night, didn't use enough oil, pan went dry. Instead of adding more oil I just put the skillet in the oven to finish it off. I didn't want to get covered in oil splatter.
marinate over night(at least) in buttermilk, maybe a little dried dill in there, couple crushed cloves of garlic..dredge in flour, with some paprika, salt and pep.
fry in peanut oil in a large dutch oven. Never fill more than halfway of your vessel. Oil should be 350 degrees for 25 minutes or so,(10 minutes then flip) or until meat is 165 degrees
Only thing i would add to this, is i salt it every flip.marinate over night(at least) in buttermilk, maybe a little dried dill in there, couple crushed cloves of garlic..dredge in flour, with some paprika, salt and pep.
fry in peanut oil in a large dutch oven. Never fill more than halfway of your vessel. Oil should be 350 degrees for 25 minutes or so,(10 minutes then flip) or until meat is 165 degrees
Frying chicken is a skill that seems to be going away from us, not too many people fry chicken the old way anymore,,
Most are frying up some tenders, or baking with shake n bake or some other coating mix..
If you really wanna go old school,, cut up a whole chicken, google to learn how if you need to.. pat the chicken dry with a paper towel and put on a sheet pan with a wire rack in it to keep the chicken off the bottom of the pan.
your gonna dredge in flour, then dip in egg wash, then dredge in flour again.. use some spices in your flour mix,, at least salt n pepper,, some like to add some kick with cayenne,,
put about an inch of vegetable oil in a cast iron skillet that has a lid.. turn the eye on about medium high,, you wanna be around 350 to 375 degrees,, if you dont have a thermometer dont worry about it,, medium high is where you wanna be,, about 7 if there numbered,,
Breast and wings cook faster, takes about 8 minutes total, 4 on each side, Legs and thighs take about 12 minutes..
This is basic and you probably noticed I did not marinate,, you can,, play around with it until you find what you like,, buttermilk is a great marinade,, just remember to pat dry before breading,, you dont want the breading falling off on the way to your mouth.
also Rosemary is probably the best spice you can put on chicken other than pepper,, they pair very well.
If you go to this much trouble, you better make some gravy when the chicken is done and fix some mashed potatoes to go along with it. If you need help making gravy its simple, I'd be happy to share.
not too many people fry chicken the old way anymore
vegetable oil