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Discussion Starter #1 (Edited)
Do any of you guys have either some passed down recipes for fried chicken or maybe some you've learned of or made up yourself that you'd care to share?

For me, this time of year makes me eager to devour some crispy fried chicken, fresh garden tomatoes and other veggies and some cold iced tea. No pun intended, but I mainly go for the breast meat.

Do any of you use a rub or a marinade prior to frying the birds?









































































































This thread has been approved by Chik–fil–A.:)
 

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GTT's Pilot in Command (PIC)
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When I cook chicken, I usually grill it. I marinate it overnight, before placing on the grill. I find chicken, especially white meat, seems dry to me, if I don't do it that way. I'll look through some of my collection and see if I have anything that would fit here, for you though.
 

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I just love fried chicken and never get it unless we go out to eat. Bring it on!
 

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Discussion Starter #4
I just love fried chicken and never get it unless we go out to eat. Bring it on!
Me too. There used to be a franchise restaurant called Jim Dandy. They cooked some mean bird. Don't know why they disappeared.
 

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GTT's Pilot in Command (PIC)
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Do any of you guys have either some passed down recipes for fried chicken or maybe some you've learned of or made up yourself that you'd care to share?

For me, this time of year makes me eager to devour some crispy fried chicken, fresh garden tomatoes and other veggies and some cold iced tea. No pun intended, but I mainly go for the breast meat.

Do any of you use a rub or a marinade prior to frying the birds?
Ok, first, let me say I had you figured for a "leg man". :mocking:

As far as seasoning the chicken, you can just salt and pepper just before cooking, or add salt and pepper to the flour, but I think it is better to season with salt, pepper, or seasoning salt, and place the chicken back in the refrigerator for a few hours. So, season it in the morning, and then cook it at noon, or season at noontime, if you want to cook it for supper. I remove the skin from the chicken, before seasoning, as I don't like the skin on mine, but like to eat the crispy breaded part. If you don't want thick, crispy breading, then pull the chicken from the fridge, and roll the pieces in flour and place in moderately hot (350*) shortening or good quality oil, and fry until brown. If you want a little extra crispness, then directions follow.

Beat 3 eggs with 1/4 cup water. Dip chicken in eggs, then roll in *self rising* flour (you may need 1 1/2 to 2 cups), coating well. Then proceed to fry as above.

Remember, white meat takes less time than dark meat to cook, up to 5 minutes longer, so start those pieces first, if you are cooking an entire chicken. The breast meat will take approx. 9 minutes to cook, where the thigh can take 13-14 minutes. This will also help keep the oil hot, since you will not be adding all of the cold pieces at once.

Enjoy!
 

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my fried chicken

My husband is usually the one responding but since i prepare the fried chicken and or boneless chicken fingers he thought i should respond..... I do however do most of the mowing on our John Deere X-758.

Very simple

season the chicken

salt (I use kosher salt)
pepper
Lawrys seasoning salt
goya sazon orange seasoning
old bay
all purpose flour 1 to 2 cups depends on how much chicken you are making


Liberally season the chicken pieces with each of these ingredients once both sides are seasoned add flour and keep tossing til all pieces are well coated. fry in deep fryer at 375 degrees for bone in chicken at least 20 mins and for boneless 5 to 7 minutes Boneless usually floats when done.

enjoy
 

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Discussion Starter #7 (Edited)
Thank you, ladies, for the info.

Will have to try your suggestions out. Fried chicken sure is addictive.

A friend of mine (now in heaven) owned a franchise that sold fried chicken as their main item. I've forgotten the name .

Anyhow, he said it was so much work, especially on days he had special sales, that he would just be absolutely worn out from cooking chicken day after day. He said it was the sale days that he made the most money on. Wish I could recall the name of that restaurant. Seemed like he always had some kind of various food type businesses going.

I'll pass on telling y'all what it was like to help kill and clean 500 chickens to feed people in need.
 

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Do any of you guys have either some passed down recipes for fried chicken or maybe some you've learned of or made up yourself that you'd care to share?

For me, this time of year makes me eager to devour some crispy fried chicken, fresh garden tomatoes and other veggies and some cold iced tea. No pun intended, but I mainly go for the breast meat.

Do any of you use a rub or a marinade prior to frying the birds?











































































































This thread has been approved by Chik–fil–A.:)

I realize I'm a bit late on this one, but I do have one addition to make. Sharn Jean cooks up some mean fried chicken; and I do pretty well with chicken grilled and smoked. I can share my techniques with grilled/smoked chicken if anyone is interested, but what I have to add is this: For the most part, chicken you get at the grocery store has been frozen and thawed. This freezing/thawing procedure, in my opinion, lowers the over all quality of the final product. We have a product available here called "Smart Chicken". It's chicken that is chilled, but never frozen...and it will give you the best fried chicken you will ever get, all things being equal. They are expensive, but to me it's worth the difference. That's all we ever buy, except I will buy chicken wings that have been frozen.
 

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GTT's Pilot in Command (PIC)
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Smart Chicken is also free range, not caged and fattened in the quickest time frame. That too, improves its flavor! I use it, even in soups and stews.
 
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