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

Only question is, do I fry it before or after I take it out of the oven...?

I actually use an original Griswold cast iron "Chicken Fryer" pan with matching cast iron lid. Works awesome.

My Southern grandma used bacon grease, and that's what I use. I save it in a grease can in the fridge. Much healthier than any vegetable oil for deep frying.

Vegetable oils produce carcinogenic free-radicals when heated up that much. Animal fats do not. The processed food industry started pushing vegetable oils for cooking in the early Twentieth Century because the profit margin was much higher for them, and they were producing vegetable oils as byproducts of vegetable processing for other purposes and needed a way to market it. That's why animal fats got a bad rap healthwise in the press, i.e., because that would turn folks in the direction of high profit vegetable oils.

There you go.

all right that's IT. Your reply made me snort half a mouthful of beer up my nose!!!

Why do you think I posted the rubber chicken?

TRH - Thanks for the reply. Now I have just the reason to buy more bacon!

Eric

I have one as well and this thread has me thinking about doing some buttermilk chicken on our deck while the WSM is doing a brisket flat this week end.


Denny.

I totally agree that the best oil for fried chicken or about any thing fried is lard. However if your quack goes stemwinding, ape schist crazy about cholesterol as most do then, in my experience, plain old Crisco is in distant second place.

I use a chicken fryer too, but mine is a Wagner and not a Griswold.

I love cooking with cast iron. It is all I use.

I've heard that's really bad...

The world may never know...

The world may never care.
Just a bit of harmless fun.

Like you needed another reason.

I wouldn't say cast iron is all I use, but I use it quite a lot. Hardly a day goes by when I haven't cooked with cast iron. I like my steaks grilled on cast iron. I make my bacon and eggs every morning on cast iron. I braise meats in cast iron Dutch ovens (the kind that go in the regular oven, not the camp out style). And quite a few other things. Love my cast iron.

Oh, the worst. Pure transfat.

Again, I'm telling y'all.

Leaf lard!!

Some oils, or fat, may be better.
I've a feeling, a good cook could use a variety of oil, or fat, with splendid results.

Yep. I've got lots of air tight packages of pork fat from pastured pigs I bought from a local homesteading family. From time to time I open a package and render lard for cooking. It's the perfect fat/oil for cooking at high temps. Very healthy.

Like I said, this was standard in America till the processed food industry started paying for research suggesting that vegetable oils where healthy and animal fats unhealthy, this to promote the sale of vegetable oils which had a high profit margin. It was shortly after that big switch to vegetable oils that Americans started dying off from heart attacks and cancer at high rates.

PS Raw olive oil is great for your health in moderation, but it's not a good idea to deep fry with it. Saute is OK.

I'm thinking rookie booby and trh are one in the same........ rah rah girls