Another + for Publix, but it definitely needs to be eaten when freshly-made. I live three blocks from the downtown Ft. Lauderdale Publix, and I'll wait for a fresh batch if the containers in the rack have been there for a while.
Same here. I've been asked what's wrong with the ones in the heater, as if I should take what's available and like it. That's when I ask for a fresh dark only box right out of the fryer.
Try Pittsburg Blue they have a Sunday Special for like 10 or 11 bucks on a typical upscale steak and chop house and it is yummy and clean impeccable service.
Apologies if this has been mentioned previously, but Dinah's Fried Chicken, here in L.A. (there's one about 10 minutes north of LAX, in fact) is FANTASTIC. And I've heard that they were the first fried chicken restaurant to use the "bucket"-- even before KFC.
Speaking of KFC, has anyone been to Claudia Sanders' restaurant in Corbin, KY? She's the widow of the Colonel and famously said "I'm using the real original recipes from my husband, not the stuff they serve at the chain restaurant." I'm intrigued and would love to visit. http://www.claudiasanders.com/
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I would be remiss not to mention (and apologize if it has been) that purists and traditionalists maintain that fried chicken must be cooked in an open cast iron skillet (in oil of a depth that requires turning to cook both sides). Total immersion in a deep fat fryer comprises schismatic errancy. Additionally, there's substantial debate as to the type of oil which should be used. While a few of the ultra-orthodox cling to lard, and Crisco is the grease of grandmothers (and those who remember theirs), I'm willing to espouse a school which maintains that modern "light" oils like Canola and corn oil are simply ineffective. Health aside, there's much to be said for Peanut Oil, properly heated.
Of course, avoiding over-loading the skillet, and understanding that different pieces require different cooking times, and seasoning before battering (and seasoning the batter) remain necessary.
As for the Colonel's pressure cookers, folks have gone to the stake for sins of less consequence.
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Not a dedicated fried chicken restaurant but the Hyatt at Lex in NYC is connected to "Lexington Brass" that has the best fried chicken I have ever eaten. It was a "Fried Chicken and Waffles" breakfast menu option. Very good.
They also had bacon infused vodka on the menu. I did not try it but I was intrigued...
I would be remiss not to mention (and apologize if it has been) that purists and traditionalists maintain that fried chicken must be cooked in an open cast iron skillet (in oil of a depth that requires turning to cook both sides). Total immersion in a deep fat fryer comprises schismatic errancy. Additionally, there's substantial debate as to the type of oil which should be used. While a few of the ultra-orthodox cling to lard, and Crisco is the grease of grandmothers (and those who remember theirs), I'm willing to espouse a school which maintains that modern "light" oils like Canola and corn oil are simply ineffective. Health aside, there's much to be said for Peanut Oil, properly heated.
Of course, avoiding over-loading the skillet, and understanding that different pieces require different cooking times, and seasoning before battering (and seasoning the batter) remain necessary.
As for the Colonel's pressure cookers, folks have gone to the stake for sins of less consequence.
I read my aunt this post. She said to tell you she commits the sacrilege of crowding the pan and covering it. She does use a cast iron skillet though. Also you mention batter and she simply dredges her chicken in seasoned flour, no batter.
I read my aunt this post. She said to tell you she commits the sacrilege of crowding the pan and covering it. She does use a cast iron skillet though. Also you mention batter and she simply dredges her chicken in seasoned flour, no batter.
I too belong to a batterless clan, maintaining that dipping in liquid then dredging is the optimal approach, providing a lighter and crisper crust. "Covering" the pan for a period of the cooking time is also OK, especially early on, speeding the heating of the interiors of each piece, but "finishing" should be open.
"Crowding"? When faced by a hungry hoard clamoring for chicken, a forgivable error, but makes for greasy chicken, inevitably reducing the cooking temperature...
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Any place Austin Leslie was cooking in New Orleans. Most recently Jacques-Imo's. He, unfortunately, is no longer with us but Jacques-Imo's still has very good fried chicken.
Ok - you asked. I don't normally venture out of NW Austin - in fact I think I go by your place when I take the shortcut on the way to the main post office.
Anyhoo, ventured south of the river and found the trailer. I had called ahead for a big order along with their mac and cheese with the truffle oil. The hippie chick ahead it all ready - comes with school rolls and canned jalapenos. Very good, pretty spicy - much more so than Top Notch or Home Place or PopEyes. So it gets high marks.
All in all very good - more flavor than bland fried chicken. I had to smile at the earlier post by the TMOliver dude with the limited vocabulary since my mom always used two cast iron frying pans with Crisco, and the kitchen was always a mess on that day and it was a big production and always a big treat. Interesting how we remember those special meals when we were little.
One of my first real paying jobs was at Gino Marcheti's Ginos hamburger joint in Timonium. He was one of the first to put in KFC and the Colonel came to visit as part of the training class. We had a colonel clock with his mug on it that had an extra minute hand so we knew when to adjust the pressure cookers. Worked out ok.
