Comments on: fried chicken

By: Vidya

Vidya — Tue, 15 Sep 2009 21:13:29 +0000

Whoa you had NEVER deep fried before? That’s amazing. My parents are Indian. I’ve been deep frying since I could walk or talk or whatever. Well, kinda. Wow.

By: Kevin

Kevin — Thu, 10 Sep 2009 08:46:31 +0000

The best fried chicken is slow cooked with very little batter. I like to cut the chicken into small pieces and make cuts down to the bone. The first fry is for ten minutes. The chicken gets a rest, and then another ten minute fry. The temperature is 350. The skin becomes like paper and the meat is perfect.

By: Paul Camp

Paul Camp — Mon, 07 Sep 2009 23:17:09 +0000

Your flour has to have cayenne and black pepper in it. I hate to say it, but Cook’s Illustrated leans way yonder too heavily on Chris Kimbel’s bland Yankee taste buds.

Also, frankly, if it is deep fried, it isn’t Southern. Down here we only make pan fried in a cast iron skillet.

By: Stephanie

Stephanie — Tue, 01 Sep 2009 23:43:41 +0000

As a displaced Southerner (Texas for 7 years, Georgia for 18 years), I like things a little hotter. I added chili powder, cayenne, poultry seasoning, ground pepper and celery seed to the dredging flour to give it some extra kick. Turned out perfectly. This was my first time using a buttermilk brine, and I’ll never go back!

By: Susan

Susan — Sun, 28 Jun 2009 19:53:22 +0000

I’m doing fried chicken today and knew I’d find one at the Smitten Kitchen! The buttermilk soak is sure a popular one. I’ve tried Martha’s Mahogany Chicken and it was very good..just too dark for my taste. I think it was her oil temp that made it too dark as 350 worked better for me.

Do give Paula Deen’s Lady and Son’s recipe another look..it’s really good. It’s a little eggy as written (for my taste) so I just don’t use as many eggs and bulk it up with buttermilk for the soak. There’s a nice warmth with all the hot sauce called for in the recipe, but it’s not bitter and not spicey once done. It mellows in the cooking and, if you didn’t know it was in there, you would be quite surprised, maybe even astounded, that it was. Very tasty.

I like the double dredge called for in this recipe but I’ve never brined before, but only because I’m not one for the salty aftertaste that I taste from it. I know, everyone says it only makes it retain the juices..but it also holds the salt too and it’s just too much for me usually. Maybe the buttermilk will tone the salty flavor down. Thanks, Deb, it sure looks like the perfect FC in your pictures.

By: Girl Gone Domestic

Girl Gone Domestic — Wed, 27 May 2009 21:50:04 +0000

I found a great recipe for fried chicken. You fry until golden brown and then bake for about 30 minutes in a 375 oven on a rack placed over a cookie sheet. It works great, because you aren’t doing all the cooking in the oil, just crisping the dredge, then the oven baking makes sure the chicken is cooked through. And you can clean up while it finishes in the oven, its awesome!

By: deb

deb — Wed, 22 Apr 2009 17:32:39 +0000

I have not. Buttermilk is about tenderness and flavor, I probably wouldn’t skip it. But I also haven’t tried it without, so can’t say for sure.

By: Winnie

Winnie — Wed, 22 Apr 2009 16:34:14 +0000

Deb, have you tried a oven-fried chicken? I am craving fried chicken but looking for a healthier recipe. After reading a whole bunch, the oven baked ones don’t seem to use buttermilk, does it matter?

By: Emily

Emily — Thu, 04 Dec 2008 15:47:45 +0000

I’m feeding this to a crowd tonight! For timing purposes I put the chicken in the brine last night and won’t get to it until this evening! Buttermilk and all. Is there such a thing as brining it too much?!

By: jeff

jeff — Mon, 17 Nov 2008 00:07:07 +0000

waaaaaaaayyyyyy too salty