I'm ready to go. Got b-milk, got chicken, got refrigeration. I've
searched the wide web and keep coming across the same ol' version with
"garlic, onions, parsley, tarragon, thyme, paprika, and cayenne
pepper." Not that I think this is a bad combo. It sounds great.
But, I thought I'd ask rfc to weigh in before I commit.

Whatchya got!?

nb

notbob wrote:
> I'm ready to go. Got b-milk, got chicken, got refrigeration. I've
> searched the wide web and keep coming across the same ol' version with
> "garlic, onions, parsley, tarragon, thyme, paprika, and cayenne
> pepper." Not that I think this is a bad combo. It sounds great.
> But, I thought I'd ask rfc to weigh in before I commit.
>
> Whatchya got!?
>
Are those what you plan to add to the flour, or what? In my version, I
flavor the oil with several cloves of smashed garlic, removing it
before it burns. I season the chicken directly with salt and pepper;
to the flour I add only a little cayenne and a small dash of cinammon.
Other seasonings, such as thyme and sage go in the gravy. -aem

On Sat, 26 Aug 2006 19:34:09 -0500, notbob > wrote:

>I'm ready to go. Got b-milk, got chicken, got refrigeration. I've
>searched the wide web and keep coming across the same ol' version with
>"garlic, onions, parsley, tarragon, thyme, paprika, and cayenne
>pepper." Not that I think this is a bad combo. It sounds great.
>But, I thought I'd ask rfc to weigh in before I commit.
>
>Whatchya got!?
>
>nb

http://forums.egullet.org/index.php?showtopic=63594

Christine

notbob wrote:
> I'm ready to go. Got b-milk, got chicken, got refrigeration. I've
> searched the wide web and keep coming across the same ol' version with
> "garlic, onions, parsley, tarragon, thyme, paprika, and cayenne
> pepper." Not that I think this is a bad combo. It sounds great.
> But, I thought I'd ask rfc to weigh in before I commit.
>
> Whatchya got!?


I use fewer seasonings. I marinate the chicken in buttermilk with
crushed garlic and Crystal hot sauce added (to taste, of course). I
dredge in home shredded stale french bread crumbs mixed with flour and
salt and pepper. I fry in olive oil these days but I used to use bacon
fat. ( BCE, or, before cardiac event) ;={

D.M.

"notbob" > wrote in message
. ..
> I'm ready to go. Got b-milk, got chicken, got refrigeration. I've
> searched the wide web and keep coming across the same ol' version with
> "garlic, onions, parsley, tarragon, thyme, paprika, and cayenne
> pepper." Not that I think this is a bad combo. It sounds great.
> But, I thought I'd ask rfc to weigh in before I commit.
>
> Whatchya got!?
>
> nb


The Ultimate Crispy Fried Chicken

The Problem: Frying chicken at home is a daunting task, with its messy
preparation and spattering hot fat. In the end, the chicken often ends up
disappointingly greasy, with a peeling crust and dry, tasteless meat.

The Goal: We wanted fried chicken worthy of the mess and splatter: moist,
seasoned meat coated with a delicious, crispy mahogany crust.

The Solution: Cut up your own premium whole chicken and soak it in a brine
made with buttermilk, salt, and spices for tang and seasoning. Then air-dry
for extracrisp skin; coat with a mixture of flour, baking powder, and baking
soda for a light, shattery crust; and pan-fry in peanut oil for clean
flavor.

the short version from Cooks Illustrated.



Harriet & critters

On Sat, 26 Aug 2006 19:34:09 -0500, notbob > wrote:

>I'm ready to go. Got b-milk, got chicken, got refrigeration. I've
>searched the wide web and keep coming across the same ol' version with
>"garlic, onions, parsley, tarragon, thyme, paprika, and cayenne
>pepper." Not that I think this is a bad combo. It sounds great.
>But, I thought I'd ask rfc to weigh in before I commit.
>
>Whatchya got!?

I use Penzey's Ozark seasoning. By the handful. I marinate in B-milk
and lots of Ozark. I coat chix with HEAVILY Ozark-seasoned flour with
a bit of cornmeal, and then let the coating "set". Then fry in either
oil or <gulp> lard. YES LARD! It's good, it's only once-in-awhile
and that's all I have to say on the matter.

TammyM

notbob wrote:
> I'm ready to go. Got b-milk, got chicken, got refrigeration. I've
> searched the wide web and keep coming across the same ol' version with
> "garlic, onions, parsley, tarragon, thyme, paprika, and cayenne
> pepper." Not that I think this is a bad combo. It sounds great.
> But, I thought I'd ask rfc to weigh in before I commit.
>
> Whatchya got!?
>
> nb

The BEST fried chicken I've EVER made or eaten-
* 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.


- - - - - - - - - - - - - - - - - -

On Sat, 26 Aug 2006 19:34:09 -0500, notbob >
rummaged among random neurons and opined:

>I'm ready to go. Got b-milk, got chicken, got refrigeration. I've
>searched the wide web and keep coming across the same ol' version with
>"garlic, onions, parsley, tarragon, thyme, paprika, and cayenne
>pepper." Not that I think this is a bad combo. It sounds great.
>But, I thought I'd ask rfc to weigh in before I commit.
>
>Whatchya got!?

This recipe turns out perfectly crisp, perfectly done fried chicken
every time. Period. You don't want to be lousin' it up with a bunch of
herbs.

@@@@@ Now You're Cooking! Export Format

Buttermilk Fried Chicken

meats and poultry

1 whole chicken; cut into 8 pieces
1 1/2 cup buttermilk
2 cups all purpose flour
3 - 4 cups vegetable shortening
s&p to taste

Place chicken pieces in a gallon-sized zipper-lock bag. Mix buttermilk
with 1 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over
chicken; seal bag, then refrigerate for at least 2 hours and up to 24
hours.

Meausure flour, 1 teaspoon salt and 1/2 teaspoon pepper into a large
double brown paper bag; shake to combine. Drop half of chicken pieces
into flour mixture and shake thorooughly to completely coat with
flour. Remove chicken from bag, shaking excess flour from each piece.
Place coated chicken pieces on a large wire rack set over a jelly roll
pan until ready to fry. Repeat coating with remaining chicken pieces.

Meanwhile, spoon enough shortening to measure 1/2 inch deep into a 12
inch skillet; heat to 350°F. Place chicken pieces, skin side down,
into hot oil, cover with lid or cookie sheet and cook for 5 mins. Lift
chicken pieces with tongs to make sure chicken is frying evenly;
rearrange if some pieces are browning faster than others. Cover again
and continue cooking until chicken pieces are evenly browned, about 5
mins. longer. (Be sure oil continues to bubble; oil temperatures at
this point should be between 250 and 300°F and should be maintained at
this level until chicken is done.) Turn chicken over with tongs and
cook uncovered until chicken is browned all over, 10 to 12 mins.
longer. Remove chicken from skillet with tongs and return to wire rack
set over jelly roll pan.

Contributor: The Best Recipe

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On 2006-08-28, Terry Pulliam Burd > wrote:

> every time. Period. You don't want to be lousin' it up with a bunch of
> herbs.

Doh! ...too late. Herb is in the mix, much to his disgust. I'm sure
he'll turn out ok.

nb

aem wrote:
> notbob wrote:
> > I'm ready to go. Got b-milk, got chicken, got refrigeration. I've
> > searched the wide web and keep coming across the same ol' version with
> > "garlic, onions, parsley, tarragon, thyme, paprika, and cayenne
> > pepper." Not that I think this is a bad combo. It sounds great.
> > But, I thought I'd ask rfc to weigh in before I commit.
> >
> > Whatchya got!?
> >
> Are those what you plan to add to the flour, or what? In my version, I
> flavor the oil with several cloves of smashed garlic, removing it
> before it burns. I season the chicken directly with salt and pepper;
> to the flour I add only a little cayenne and a small dash of cinammon.
> Other seasonings, such as thyme and sage go in the gravy. -aem

Tsk. Obviously you've never eaten at Google, nor had the opportunity to
savor Chef Charlie Ayers' chicken.

The recipe for Charlie's chicken was handed down to him from Elvis
Presley's chef, Robert Brown. Charlie wrote in the Google blog
(http://googleblog.blogspot.com/2004/...-la-king.html), "The
secret to his fried chicken was marinating it in buttermilk for a long
time, and adding just about every damn spice he had on hand."

It's damn good. Trust us.

notbob wrote:
> I'm ready to go. Got b-milk, got chicken, got refrigeration. I've
> searched the wide web and keep coming across the same ol' version with
> "garlic, onions, parsley, tarragon, thyme, paprika, and cayenne
> pepper." Not that I think this is a bad combo. It sounds great.
> But, I thought I'd ask rfc to weigh in before I commit.
>
> Whatchya got!?
>
> nb

Garlic, onions, black and cayenne pepper and oregano.

-L.