fried chicken

MJ said:

I was wondering if anyone had a good recipe for fried chicken? I
would like something with a bit more flavour than just a basic flour,
salt and pepper mixture.

Many years of experimenting have persuaded me that too much extraneous
seasoning detracts more than it adds to fried chicken. That said, here
are three suggestions. If you don't now soak the chicken in buttermilk
for an hour or more before frying, try that. Salt and (white) pepper
the chicken pieces directly, rather than seasoning the flour. Add one
shake (only) of cinammon to the flour. These are all small things that
do seem to improve it. ymmv -aem

"aem" <[email hidden]> wrote in message
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Quoted message said:

MJ said:

I was wondering if anyone had a good recipe for fried chicken? I
would like something with a bit more flavour than just a basic flour,
salt and pepper mixture.

Many years of experimenting have persuaded me that too much extraneous
seasoning detracts more than it adds to fried chicken. That said, here
are three suggestions. If you don't now soak the chicken in buttermilk
for an hour or more before frying, try that. Salt and (white) pepper
the chicken pieces directly, rather than seasoning the flour. Add one
shake (only) of cinammon to the flour. These are all small things that
do seem to improve it. ymmv -aem

Seems to me you should add paprika.

nancy

Quoted message said:

On Wed 13 Apr 2005 09:55:09a, Nancy Young wrote in rec.food.cooking:

Quoted message said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MJ said:

I was wondering if anyone had a good recipe for fried chicken? I
would like something with a bit more flavour than just a basic flour,
salt and pepper mixture.

Many years of experimenting have persuaded me that too much extraneous
seasoning detracts more than it adds to fried chicken. That said, here
are three suggestions. If you don't now soak the chicken in buttermilk
for an hour or more before frying, try that. Salt and (white) pepper
the chicken pieces directly, rather than seasoning the flour. Add one
shake (only) of cinammon to the flour. These are all small things that
do seem to improve it. ymmv -aem

Seems to me you should add paprika.

Yes, paprika and a hint of garlic powder.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>,

aem said:

MJ said:

I was wondering if anyone had a good recipe for fried chicken? I
would like something with a bit more flavour than just a basic flour,
salt and pepper mixture.

Many years of experimenting have persuaded me that too much extraneous
seasoning detracts more than it adds to fried chicken. That said, here
are three suggestions. If you don't now soak the chicken in buttermilk
for an hour or more before frying, try that. Salt and (white) pepper
the chicken pieces directly, rather than seasoning the flour. Add one
shake (only) of cinammon to the flour. These are all small things that
do seem to improve it. ymmv -aem

Lemon pepper........ ;-d
--
K.

One time on Usenet said:

I was wondering if anyone had a good recipe for fried chicken? I would like
something with a bit more flavour than just a basic flour, salt and pepper
mixture.

I throw paprika and garlic powder with S&P in my fried chicken flour...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:[email hidden]...

Quoted message said:

Katra <[email hidden]> wrote in news:KatraMungBean-
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Quoted message said:

In article <[email hidden]>,

aem said:

MJ wrote:
> I was wondering if anyone had a good recipe for fried chicken? I
> would like something with a bit more flavour than just a basic flour,
> salt and pepper mixture.
>
Many years of experimenting have persuaded me that too much extraneous
seasoning detracts more than it adds to fried chicken. That said, here
are three suggestions. If you don't now soak the chicken in buttermilk
for an hour or more before frying, try that. Salt and (white) pepper
the chicken pieces directly, rather than seasoning the flour. Add one
shake (only) of cinammon to the flour. These are all small things that
do seem to improve it. ymmv -aem

Lemon pepper........ ;-d

Ya' all are making my brain hurt 😉 There must be a zillion different prep
methods for fried chicken. I have tried many, many variations. My fave is
to soak in buttermilk for a bit. I do season the flour so I may try aem's
suggestion of putting the seasoning directly on the chicken next time I
fry
some up. I use paprika but have not used garlic powder which I'm trying
next time also. I'm not sure about the lemon pepper for fried chicken. I
like it on baked chicken and fish but fried chicken? Hmmm... I'll give it
a
shot sometime and see what happens.

Michael

--

Old Bay seasoning works well too. If you use paprika be sure to get the real
stuff, Hungarian or Spanish, not the tasteless red dust that passes for
paprika in the typical market.

--
Peter Aitken

Remove the [censored] from my email address before using.

aem said:

MJ said:

I was wondering if anyone had a good recipe for fried chicken? I
would like something with a bit more flavour than just a basic flour,
salt and pepper mixture.

Many years of experimenting have persuaded me that too much extraneous
seasoning detracts more than it adds to fried chicken. That said, here
are three suggestions. If you don't now soak the chicken in buttermilk
for an hour or more before frying, try that. Salt and (white) pepper
the chicken pieces directly, rather than seasoning the flour. Add one
shake (only) of cinammon to the flour. These are all small things that
do seem to improve it. ymmv -aem

i like to add a bit of cayenne pepper to both the buttermilk mixture and
the seasoned flour. resh thyme, if i have it, too. it also helps to use
a cast iron pan, IMO, but i might be biased 🙂 🙂 🙂

--

saerah

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

MJ said:

I was wondering if anyone had a good recipe for fried chicken? I would like
something with a bit more flavour than just a basic flour, salt and pepper
mixture.
MJ

* Exported from MasterCook *

Deviled Fried Chicken

Recipe By : Bon Appetit, August 1998
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups buttermilk
1/4 cup dijon mustard
2 tablespoons onion powder -- divided
5 teaspoons salt -- divided
4 teaspoons dry mustard -- divided
4 teaspoons cayenne -- divided
2 1/2 teaspoons black pepper -- divided
3 pounds frying chicken -- skinned
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups peanut oil

Remove backbone from fryer and cut chicken into 8 pieces. In a 1-gallon
resealable plastic bag, mix buttermilk, Dijon mustard, 1 tbls onion
powder, 1 tsp salt, 1 tsp dry mustard, 1 tsp cayenne and 1 tsp black
pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to
coat chicken evenly. Refrigerate at least 1 day and up to 2 days,
turning plastic bag occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tbls onion
powder, 4 tsp salt, 3 tsp dry mustard, 3 tsp cayenne and 1 1/2 tsp black
pepper in 13x9x2 inch glass dish. With marinade still clinging to
chicken pieces (do not shake off excess), add chicken to flour mixture;
turn to coat thickly. Let chicken stand in flour mixture for 1 hour,
turning chicken occasionally to recoat with flour mixture.

Pour oil to depth of 1 1/4 inches into deep 10 to 12 inch diameter pot.
Attach deep-fry thermometer. Heat oil over medium-high heat to 350
degrees. Add 4 pieces of chicken, skinned side down, to oil. Reduce
heat to medium-low and fry 5 minutes, adjusting heat to maintain oil
temperature between 280 and 300 degrees (oil should bubble constantly
around chicken). Using wooden spoons, turn chicken over. Fry 7
minutes. Turn chicken over again. Fry
until deep golden brown and cooked through, about 3 minutes longer.
Using same spoons, transfer chicken to a large rack set on baking sheet.
(To prevent the crust from breaking and to keep moisture sealed in,
use wooden spoons rather than tongs or a fork to turn over the chicken
pieces as they fry.)

Reheat oil to 350. Repeat frying with remaining 4 pieces of chicken.

Dog3 said:

Dijon mustard and peanut oil. Woo Hoo... thanks for the recipe. Never would
I have thought of peanut oil or the mustard.

Michael

It's a great recipe that has been sent around for a few years. REALLY
good. Peanut oil is commonly used (down south, at least) to fry in
because it has a high smoking point. I use large strips of boneless
breasts and chicken drumsticks when I make this recipe. I also use
Colemans brand of dry mustard for that part. Do try it 🙂
Goomba

MJ said:

I was wondering if anyone had a good recipe for fried chicken? I would
like
something with a bit more flavour than just a basic flour, salt and
pepper
mixture.
MJ

Are you familiar with an Asian breading product called "panko"?
Otherwise you might consider making a small dice of fresh (not dry)
bread cubes, dipping the chicken in beaten egg yolk only, breading, let
rest than sauté just enough to "set" or cook the breading then finish in
the oven. Also, google "maryland fried chicken"

Commercial seasoned bread crumbs and a butter milk coating can be nice.

If you are able to find the product there is a seasoning mix called
Zatarains Creole seasoning that i like to add to flour to bread the
chicken with.
---
Joseph Littleshoes

MJ said:

I was wondering if anyone had a good recipe for fried chicken? I

would like

Quoted message said:

something with a bit more flavour than just a basic flour, salt and

pepper

Quoted message said:

mixture.
MJ

flour
salt
paprika
pepper
Fry it in lard.

MJ said:

I was wondering if anyone had a good recipe for fried chicken? I
would like something with a bit more flavour than just a basic flour,
salt and pepper mixture.
MJ

I bought a "chicken fryer" pan from Lodge specifically for this recipe.
Now, with all due respect to Robb, I do soak my chicken in buttermilk before
I do the dredging. Seems like a lot of salt but it really isn't (in the
grand scheme of things) and it actually *makes* the dish. My comments or
modifications are are in brackets [ ].

Robb Dabb's Fried Chicken

2-1/2 lbs. cut up fryer chicken
1/2 c. seasoned flour [add pepper, ground thyme, sage, marjoram, nutmeg -
i.e. "poultry seasoning"]
2 Tablespoons salt - YES he said 2 TBS.
1/4 c. butter
1/2 c. shortening

In a shallow bowl, combine seasoned flour and salt. In a large, heavy
skillet [cast iron preferred] combine equal portions of butter and
shortening. When butter and shortening are melted the fat should be 1/4
inch deep. Heat until a drop of water sizzles when flipped into the hot
fat. [Careful!] Dredge chicken pieces in seasoned flour and place in the
skillet. Take care not to crowd the pieces. Brown until the chicken is the
colour of honey oak on one side. Then carefully turn and brown the other
side. Brown the meaty pieces first. Allow 20-30 minutes to brown the
chicken on both sides. Cover. Cook on LOW heat 30 minutes or until chicken
is tender. For crispy chicken, remove the lid and increase heat in the last
10 minutes of cooking. Turn chicken as needed to prevent over-browning.

Jill by way of Robb Dabbs