recipe
Jul
23
2007

Fried Chicken Tutorial

Let me tell you frying chicken, getting it just right and not fainting from the heat is quite an accomplishment. Frying chicken is an art, and while my meal yesterday was nothing short of delicious, it was NOT my granny’s chicken. Not even close. But it was much enjoyed and we have leftovers for lunch today. My mom loved it, ate every bite she said. That is well worth the work. Now if you like you may buy whole fryers and cut them up, but Husband suggested just buying the pieces everyone likes so breast, legs and wings it was. Here is our menu:

Fried Chicken ~ Rice and Gravy ~ Corn on the Cob ~ Homemade Rolls ~ Coconut Cream Pie

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I forgot to get photos of the Rice and Gravy (which again was very good – just not what I remember my granny making) and Corn on the Cob. I had intended to get a photo of the table set but was busy as a bee and forgot!

Okay so start out with your chicken pieces and wash and dry them. Salt and pepper to taste. Let me say, I have yet to get chicken too salty. It needs salt on the chicken and in the flour you dredge in.

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Next dredge your chicken pieces in your seasoned flour (all purpose). Seasoned with your choice of spices, I used just salt and pepper. But you can use garlic powder, cayenne…whatever is your taste.

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Then dip the floured chicken pieces into seasoned buttermilk. Again seasoned to your taste.

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Then BACK into the flour for a second coating. This process is what keeps your crust on your chicken. The first dredging helps it all adhere to the meat.

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In the meantime you should have your skillet filled 1/2 full with oil – DO NOT USE olive oil as it will burn before it gets hot enough to fry the chicken. I personally use canola oil. When your oil is hot enough (ideally kept at 375) start carefully dropping pieces of your chicken in the hot oil. Depending on the size of your skillet and your batch of chicken to be fried, you could be in this stage a while. Never put too many pieces in at a time. Your chicken pieces should not touch each other. They need room to cook on all sides. It is best to let the chicken cook on one side until golden brown and then turn once. This will give you even browning and help your chicken cook all the way to the bone. I suggest you cook the pieces that take longest first ~ thighs, legs and large breast pieces. I cant give you a time, because it will vary depending on size of pieces, how large your skillet is…lots of things. Just watch it closely.

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As your pieces get done, place them on brown paper on a cookie sheet to drain. Paper towels will stick to your crust. After you have all your chicken fried and while you are preparing the rest of your meal, place your chicken on a clean piece of brown paper (a clean paper bag will do) on a clean cookie sheet, cover loosely with heavy duty foil and place in a 300 degree oven until 15 -20 minutes before ready to serve. Then turn the oven off and leave it to stay warm until the meal is ready. This baking is important to set your crust, assure the bigger pieces are done to the bone (nothing I hate worse than undercooked poultry!)and will stay warm for your meal. Refrigerate leftover chicken for chicken salad (sans the crust), or just to eat as a cold lunch. Leftover fried chicken is not great warmed in my opinion. May just be my quirkiness but I think it tastes of feathers. Not that I actually have ever eaten a feather intentionally, but that is what I think of.

Chicken Gravy

Take out one cup of your oil from where you fried the chicken and put it in a clean skillet. Add 1/3-1/2 cup flour and make a roux from this. A roux is just oil and flour mixed and browned…not too brown, not too light. NEVER stop stiring…I use a metal whisk. Cook to the color of say…a new copper penny???…does that make sense? Just do not get it too brown and remember even if you take it off the heat, it will still be cooking in that hot skillet. So…you are to the brown perfection, add one can chicken broth. Slowly! Continue stirring. Add 1/3 cup diced onion, and a clove or two of minced garlic. Continue cooking and stirring until the onion is soft. Salt and pepper and set off the heat. You will have to reheat, probably adding more liquid (water is fine) just before serving.

Perfect Rice Everytime

First suggestion…use bottled water. For our family I use 2 1/2 cups uncooked rice. So here is the ratio: 5 cups water, 2 1/2 cups rice and salt. Put the water on to boil in a pot that has a tight fitting lid. Salt the water generously…say a teaspoon. Bring the salted water to a brisk boil over high flame, add your rice – DO NOT stir. Gently shake the pot to distribute the rice, bring it back to a boil , put the lid on, turn the flame to the lowest setting, or simmer, set your timer for 20 minutes exactly, and DO NOT OPEN it. When the time goes off, set it off the heat and leave it. Fluff with fork when ready to serve. Different water makes for different rice. My well water is soft, very soft…so it make sticky, mushy rice…YUCK! I like my rice done, yet individual grains, you know??

We had a small crowd for supper. The 5 of us, my niece who is spending the week with us (the aspiring chef you met before), Oldest son and then I sent Mom a plate over. All in all, start to finish I fried 24 pieces of chicken, 9 large legs, 5 very large breasts, and 10 wings and it took me from 3:30 till 6:00 to get it all on the table. But during all that I was making a pie, rice, gravy, corn…so that wasnt too bad. Just to think my grannies, aunts and many times my mom did this every day of the week…not fried chicken but HUGE meals with lots of prep time…whew. Makes me old thinking about it. Not only do we not need to eat like this everyday…I dont think I could stand up to it!

I do believe Husband and I decided on Mexican fare for tonight. Pico de galo, homemade tortilla chips, cheese quesadillas, and fajitas. I will probably pick up some round steak to make the fajitas.

So there you have it. Oh wait, I bet you want the roll and pie recipes! Okay…later today maybe. Gotta get breakfast. Yesterday morning I had eggs and mushy peas! A shout out to my British, Scottish, Irish friends and family! Actually I think depending on where you are from they might just be called eggs and beans. In any event, they were delish!

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I know, I know…I owe you recipes, now even more recipes…gonna work on that today! If anything isnt clear about the chicken, ask and I will try to clear it up. I do appreciate each of you who takes the time to read and comment. Have a great Monday.

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I love the dishes you are using for dredging in.

I will not show this to my husband or he will want some. Not that I mind fixing it for him, but fried chicken isn’t good for him. I make it for his birthday and one other day in the year and that is all.

I am waiting patiently for recipes.

How is your mom doing?

We didn’t NEED it either…believe me! Thanks for being patient…oh and by the way…your lollipops are in my mailbox! You should have them in a couple of days!

My mom is doing just okay. She was having quite a bit of bleeding yesterday. To be expected. I plan to call her doctor today and see what he is thinking. She seems to have more bleeding when she has more pain. I think I have convinced her standing for long periods of time seem to make it much worse…dont know if it is the stress on her body or just mean old Mr. Gravity. She doesnt have enough stamina to do much so I encourage her to save her strength. It is far too late in the game to try and build any stamina. She just needs to do whatever is easier on her. I am enjoying cooking for her. I made her a Strawberry Italian Cream cake on Saturday…not JUST for her but, with her in mind. She enjoyed it. But certainly eat a piece of pie last night too. Her being ill, me cooking things she likes sure is putting the weight on me! Guess I don’t HAVE TO eat everything I cook…but I end up doing so!

mmmm…looks good!

…and if you love eggs and beans, you’ve got to try my favorite British comfort food. Roasted Potato and Beans! It’s been a LONG time since I’ve had it.

Simply halve the scrubbed potato and oil it all over, then put onto a cookie sheet, cut side down. Roast until done (as a baked potato should be) and it’ll have a lovely crispy texture to the outside. Serve with beans. mmmm….. :D

My kids want to come and live with you! When I look at a food entry on your blog, our son just stnads behind me as says things like, “Mom, that looks so could…could you try it.” or “She must be a real good cook-copy that one…”

Do you think he’s hinting?

Thanks for all your great entries!

mamajuliana

I should really use spell check…sorry about all the spelling oopsies in my previous comment. I’ll type ’stands’ and ‘good’ 100 times…and to think I homeschool…

Roasted Potato & Beans – DELISH…I will try it!

Oh mamajuliana, what’s a couple more kids??? And I really REALLY enjoy doing this, I just need to get caught up getting the recipes up to date! I have to look back and see what all I owe you guys!

One trick my beloved, late grandmother taught me was to soak the chicken in brine water. Never again have I had bland fried chicken. In September we are having Southern Food night at the foreigner’s club. I plan to fry a gazillion pieces of chicken. What was I thinking?