Comments on: The Ultimate Fried Chicken (Sort Of)

By: Defiqeqirote

Defiqeqirote — Sun, 23 Aug 2009 05:14:02 +0000

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By: Raya Art

Raya Art — Sun, 17 Aug 2008 16:05:47 +0000

One of the main keys is to refrigerate the chicken after it is covered in the flour At least 3 hours. This way the flour sticks to the chicken when you fry it. Also, you can fry until it browns and finish in the oven.

By: NO-Pam

NO-Pam — Sun, 06 Apr 2008 17:43:58 +0000

The one issue no one has addressed is the size of the chicken. It should weigh no more than 3 lbs. Any larger and you end up over browning the crust or not cooking the meat completely. Three pounds is perfect for a nice crispy crust and juicy cooked meat.

By: Nick Kindelsperger

Nick Kindelsperger — Sun, 06 Apr 2008 12:41:54 +0000

That's it. I'm trying the Edna Lewis recipe. I'll report back shortly.

By: michelle @ TNS

michelle @ TNS — Sun, 06 Apr 2008 00:41:40 +0000

that's some good looking fried chicken.

i've only made it at home once, and it was with edna lewis's recipe. which produced delicious chicken, but was obscenely over the top. not that i wouldn't eat it again in a second...if someone else cooked it for me.

By: Traci @ Soup of The Day

Traci @ Soup of The Day — Sat, 05 Apr 2008 14:24:39 +0000

Now I need fried chicken too!

By: Joseph Bayot

Joseph Bayot — Sat, 05 Apr 2008 01:12:25 +0000

Oh yeah here's the link:

http://www.inuyaki.com/archives/84

By: SP

SP — Sat, 05 Apr 2008 00:44:06 +0000

Your dog is insanely cute.

By: Jay G

Jay G — Fri, 04 Apr 2008 21:16:29 +0000

Oh yeah - my obligatory fried chicken recipe -

Chicken soaks in buttermilk for at least 4 hours; overnight is better. Usually some garlic powder, onion powder & a dash of cayenne in the buttermilk.

Out of the buttermilk & into white flour with salt, pepper, dash of cayenne, and some dried sage, garlic powder & onion powder. Let that set up a few minutes.

Dip in egg, and then immediately into Kellogg's Corn Flake Crumbs (also with salt, pepper, etc as above).

I fry in about 1 1/2" peanut oil, making sure that the pieces don't touch each other, about 7 minutes on a side.

So maybe that's the answer to your question about pan-frying, too; it works great for me!

And I reuse my oil just by straining it back into the bottle and storing it in the fridge till next time. If you reuse oil you've fried fish in, you can really only reuse it to fry more fish.

By: Jay G

Jay G — Fri, 04 Apr 2008 21:05:11 +0000

If you can get to the Green Market at Grand Army Plaza on Saturday mornings, Flying Pig Farms is always there and they almost always have leaf lard. If you call them during the week, they'll be sure to have it.