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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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 |
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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 |
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![]() "aem" > wrote in message oups.com... > 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 Seems to me you should add paprika. nancy > |
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On Wed 13 Apr 2005 09:55:09a, Nancy Young wrote in rec.food.cooking:
> > "aem" > wrote in message > oups.com... >> 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 > > 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 |
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In article .com>,
"aem" > wrote: > 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 -- K. |
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One time on Usenet, "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. 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 |
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aem wrote:
> 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 > 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 |
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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. > 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. |
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Dog3 wrote:
> 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 |
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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. > 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 |
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![]() 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. > MJ flour salt paprika pepper Fry it in lard. |
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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. > 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 |
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