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Thanks for the tip. I would never have thought that Trex would have a high smoke point.
instinctively it seems to me that breasts will be dry and thighs juicy. I'll try it. |
Disappointed that Hodak's in St. Louis hasn't made this list, it's the best fried chicken I've ever had. And cheap too.
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Since Gordon's House of Fine Eats closed in SF
I'd have to say that Jestine's in Charleston SC wins, hands down.
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People who make fried chicken at home do a lot of different things; I have my usual way but like picking up tips from what other people do. Here are some things I do.
- Pricewise, breaking up a whole fryer oneself is cheapest, but I've never heard it was any more authentic than just cooking the pieces you want. Thighs are great fried. Drumsticks can be good if big and not overcooked (then they're just tough and tendony). Wings are a separate project. Breasts just get dried out by frying; I don't see the appeal. I ask for dark meat only at KFC or Popeyes. - Brine in buttermilk. I used to do a salt brine or salt in buttermilk, but salt in brine plus salt in coating mix is just too much salt. - Flour either after or mixed with seasoning consisting of salt, black pepper, and as many of what I imagine are the Colonel's 13 secret herbs and spices: garlic powder, paprika, etc. Peanut oil if we have it, otherwise canola oil, which we always have. Crisco gives good flavor and crust crunch too, but we don't usually keep it around. Fry in oil in batches (in electric fryer or cast iron frying pan or other fairly deep pan), keep warm in oven. Cold fried chicken is a great picnic food in summer. |
The recently published book Fried and True has a lot of good fried chicken recipes, including Wylie Dusfrene's reverse-engineered "Popeyes-style" recipe.
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Originally Posted by missydarlin
(Post 24179419)
Willie Mae's in New Orleans
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If ever in Huntsville, AL, look up "G's Country Cooking" and give the fried chicken a try. It is as close to down south home style fried chicken as a restaurant version gets. The sides are all home southern home style as well.
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Originally Posted by uk1
(Post 24182919)
Many thanks. I'll be trying this when I return from a trip in around 3 or 4 weeks or so. I like the spice mix you suggest - I always coat the item first and then flour as you quite rightly suggest. It's the way of controlling the flavour spread and saves cash! I also fancy splitting the garlic salt into a combination of garlic, onion and celery salt and perhaps some white pepper? What do you think?
I have been looking at Crisco supplies in the UK and that seems problematic so may be stuck either with oil or perhaps lard. I wonder if anyone has tried it with goose or duck fat and then letting it dry a little in a medium oven for ten minutes? Anyway - thanks again for your trouble. Really appreciated. The exact spice rub I use is: 1 part cayenne pepper 2 parts garlic powder 6 parts smoked paprika 6 parts Kosher salt With fried chicken, if I was looking at white vs dark pepper, I would use whatever I have on hand. I primarily use white pepper for aesthetic reasons and once you fry up the chicken you can't see the spices. If anything the coating takes on a slight reddish hue from the paprika. Any type of vegetable shorting will work in a cast iron skillet. |
Many thanks ... very much appreciated. I'm away for a few weeks from tomorrow, but I'm going to make some when I return and post some piccies for feedback.
I spent some time in The South ie Atlanta and I know that there is a whole world of chuckie explorations for me and I'm looking forward to it. Does brining in milk and in particular butter milk really make a lot of difference or is it all in the mind? |
Originally Posted by cubbie
(Post 24185103)
People who make fried chicken at home do a lot of different things; I have my usual way but like picking up tips from what other people do.
- Pricewise, breaking up a whole fryer oneself is cheapest, but I've never heard it was any more authentic than just cooking the pieces you want. Thighs are great fried. Drumsticks can be good if big and not overcooked (then they're just tough and tendony). Wings are a separate project. Breasts just get dried out by frying; I don't see the appeal. Ask for dark meat only at KFC or Popeyes. - Brine in buttermilk. I used to do a salt brine or salt in buttermilk, but salt in brine plus salt in coating mix can be too much salt. - Flour either after or mixed with seasoning consisting of salt, black pepper, and as many of what I imagine are the Colonel's 13 secret herbs and spices: garlic powder, paprika, etc. I don't mind mixing the flour with the seasoning because the skin is the best part, to me anyway. Peanut oil if we have it, otherwise canola oil, which we always have. Crisco's good too but we don't usually keep it around. Fry in oil in batches (in electric fryer or cast iron frying pan or other fairly deep pan), keep warm in oven. Cold fried chicken is a great picnic food in summer. |
I recommend Bobo's chicken, not big restaurant but tastes good.
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Chcken Marys
Chicken Marys near Pittsburg, Ks has the best chicken!
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For Alaska at least...
I always enjoyed Lucky Wishbone in ANC. Haven't had it in a few years but it certainly has a local following.
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Originally Posted by AKDan
(Post 24198034)
I always enjoyed Lucky Wishbone in ANC. Haven't had it in a few years but it certainly has a local following.
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Originally Posted by uk1
(Post 24195256)
Many thanks ... very much appreciated. I'm away for a few weeks from tomorrow, but I'm going to make some when I return and post some piccies for feedback.
I spent some time in The South ie Atlanta and I know that there is a whole world of chuckie explorations for me and I'm looking forward to it. Does brining in milk and in particular butter milk really make a lot of difference or is it all in the mind? After about 12-24 hours, the buttermilk itself has formed a kind of thick batter, which you can't get with regular milk. |
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