Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Fried Chicken

That sounds about right to me. Fresh chicken as others have mentioned. And to my palate, peanut oil is the only thing to use.

Ella

cheater!

I have had fried chicken prepared in more ways than there are grains of sand at the beach; most ranged from acceptable to excellent. The one must is that it be completely done; degrees of rareness are for beef.

Chicken!

And that is why a some of us are hollering for smaller chickens to fry. They are a heck of a lot easier to cook well.
What you got is a combination of heat and time. With a big old piece of chicken you just have to let it soak in the hot grease until the heat gets down to where the bone is. Oil a tad too hot you burn the outside, too cool you got greasy chicken. Try to rush it and you got bloody meat next to the bone. That is just the way of it according to my long experience. Also why fried chicken is touchy to do right.

With smaller pieces it doesn't take as much time and you can lower your flame just a bit w/o lowering too much so it gets greasy. Just a lot easier to cook a spring fryer right than it is a roasting hen you are trying to turn into fried chicken. Say nothing of better flavor to the meat.

I like finding bars or restaurants that know how to broast chicken...done right, it's the best going.

Good point.

deep fried can work, and you can get a darn good product that way. I am more concerned with the prep of the bird parts, and the way it was breaded.
That said, a deep cast iron skillet, peanut oil at 365F, careful attention to the color, and not turning it 20 times, works wonders.

I use a cast iron skillet, coat the chicken with poultry seasonings, onion powder, garlic powder, salt, black pepper, then coat with flour. I usually use olive oil to cook.

The girls and I love it, but then again, I am a single Dad, so they better!!!!!!

The lady with the show on Food Network, 'Pioneer Woman', fries the chicken in a cast iron pan, then bakes it in the oven for a while.

Excellent way to produce doneness.

especially if you have limited 'sperience and skill with pan frying.

whatcha mean willis?

You need to fry some of them gobblers tracking across your front yard.

Love the sauces!! Thanks for sending Keith!

David

you're so bad...

What's the best traditional oil to use?

Corn and peanut oil have been mentioned on this thread...

I've never made fried chicken (-gasp-) but would like to give it a try! The best fried chicken I've ever had was at Gus's Fried Chicken in Memphis!

Thanks,

Eric

You want to get real serious about the best fried chicken then use lard or even leaf lard.

crisco

Shocker!