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Thread Number: 39372
The BEST Fried Chicken |
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Post# 583470 , Reply# 1 3/19/2012 at 07:40 (4,431 days old) by DaveAmKrayoGuy  (Oak Park, MI) |
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There was a restaurant that I thought had fried chicken that was soooooooo awesomely out of this world!!!!!!
'THE FAMILY BUGGY', it was called... I am convinced it was deep-fried and unfortunately this restaurant was going out of business & my family & I had gone there on one of its final days! While the building sits there empty, though, I hope a new restaurant moves in & gets the same recipe passed down to 'em from the old restaurant! And I know I probably would never make anything nearly as good, as that chicken, myself...! (Well, then again, I could buy a deep-fryer...!) -- Dave | ||
| Post# 583619 , Reply# 2 3/19/2012 at 15:59 (4,431 days old) by stan (Napa CA) | ||
Buttermilk
soak the chicken in Buttermilk overnight if possible, drain well, make up a mixture of self rising flour seasonings ect to coat, and fry in a cast iron skillet with about in inch of fat of your choice (I use butter flavored Crisco) start out pretty hot, but reduce temp after its in the pan, try not to let the pieces touch each other, cook SLOW rotating pieces 180 degrees. Continue cooking slow, and turn over, also rotating when needed. When almost finished, start banking the chicken up on the sides of the pan. Remove an place on plate with paper towel.
Now if your going to make gravy!...I could go on but gravy is anther subject LOL Buttermilk biscuits should be in the oven by this time too! again anther subject! P.S this is what I do, others milage may vary! | ||
| Post# 583637 , Reply# 4 3/19/2012 at 16:09 (4,431 days old) by westie2 () | ||
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Hans that is like Broasted chicken. The KFC machines now are called Hennie Pennies. My company has then in RandD kitchen here at corporate.
Also I thnk our Laundress has a chicken pressure cooker. | ||
| Post# 583653 , Reply# 5 3/19/2012 at 16:30 (4,431 days old) by norgeway (mocksville n c ) | ||
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That Is. The way KFC did it in the old days, before the Henny Penny fryers , I did have one of the KFC pressure cookers with the quick pressure release lid, Someone borrowed it and I never got it back.. | ||
| Post# 583724 , Reply# 9 3/19/2012 at 19:58 (4,431 days old) by xraytech (Rural southwest Pennsylvania ) | ||
First off I think the best chicken ever is Broasted Chicken, I used to work at a restaurant that is one of the oldest Broaster franchises. Broaster is not just any old pressure fried chicken, it is a specific brand and you first brine pieces in their brine called chickite for 24 hrs then drain well lightly flour with slo-bro chicken flour and refrigerate a few hrs or longer until coating becomes tacky. Then pressure fry in a Broaster with 360 degree peanut oil under 10 lbs for 12 minutes. Potatoes are quartered and floured in extra seasoned Broaster flour and cooked along with chicken. When done release pressure(very slowly if doing potatoes as they will explode.
You can go to Broaster.com to locate franchises close to you My own fried chicken is a very good double battered chicken. I start by brining the pieces in salt water over night, drain and let set 20 min then into a wet batter followed by a dry coating. I let it set for 20 min then fry in an electric Dutch oven using a mixture of crisco and Wesson oil. I fry legs for 12-15 min and breasts for 20 then I drain on paper bags. I'll look up the exact recipe later | ||
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Post# 583858 , Reply# 10 3/20/2012 at 08:00 (4,430 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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My first job out of college was as a mystery shopper for KFC. 25 years ago I'd been to all corporate stores in the US after 2 years (1700-odd stores at the time). We had no training on the kitchen operations (on purpose...we were supposed to be regular customers) but at the time there were 3 main types of pressure fryers for Original Recipe (the company had graduated from the Presto pressure cooker days): the round kind (smallest capacity...mostly in franchises), the square kind (lower volume corporate stores) and the chicken processors (as big as 2 refrigerators...the racks of chicken were wheeled over and put in...these were apparently very dangerous if misused...the technicians who fixed them had lots of training. Misuse of these was deadly (and a fireable offense, if I recall correctly). Extra Crispy/Spicy Crispy was an open fried product, as were the sandwiches/Chicken Littles. I've still got stories from those days...it was a fun first job!
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| Post# 584002 , Reply# 11 3/20/2012 at 18:44 (4,430 days old) by PeterH770 (Marietta, GA) | ||
I use Alton Brown's recipe. He did an entire show on it. LOVE IT!!!
CLICK HERE TO GO TO PeterH770's LINK | ||
| Post# 584273 , Reply# 12 3/21/2012 at 19:31 (4,429 days old) by norgeway (mocksville n c ) | ||
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Pressur Frying.. As with anything, you have to use common sense..I have done it MANY times with no problems...but then I never have blown up a regular pressure cooker, I had two Aunts that averaged one blow up per year...why, mostly because they filled them way too full.! | ||
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Post# 584914 , Reply# 13 3/25/2012 at 09:06 (4,425 days old) by Jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers) |
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My Pro-Selections Pressure | ||
| Post# 584982 , Reply# 15 3/25/2012 at 13:13 (4,425 days old) by qualin (Canada) | ||
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Oh wow, that sounds awesome... You live 3700 km away though.. (About 2200 miles) Well, if I'm ever down in that part of the country, I'll have to take you up on that! :) | ||
| Post# 585037 , Reply# 17 3/25/2012 at 18:44 (4,425 days old) by filterflo58 (new york) | ||
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Best fried chicken I ever had was in Atlanta Ga, at a friends house. brined...brined in buttermilk..pan fried..yes in lard. | ||
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Post# 585890 , Reply# 19 3/30/2012 at 09:17 (4,420 days old) by Jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers) |
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Mike | ||
| Post# 587980 , Reply# 20 4/8/2012 at 20:10 (4,411 days old) by michaelman2 (Lauderdale by the Sea, FL) | ||
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Jet/Jon...you come on down...you are the next contestant on the "Fried Chicken IS RIGHT"... | ||
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Post# 588000 , Reply# 21 4/8/2012 at 23:23 (4,411 days old) by Yogitunes (New Jersey) |
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Haven't you ever heard of Shake n' Bske?.........
and for you PostKFC guys....what the heck is all 11 secret herbs and spices? Now, back to our regular scheduled program....... Flour mixture: flour, salt, pepper, garlic powder, onion powder, paprika Egg Mixture: eggs and milk scrambed together Breadcrumb Mixture: italian seasoned breadcrumbs, chili powder, ground rosemary brine chicken in water and salt for minimum of 4 hours......then buttermilk, overnight..... dip and coat chicken in flour, then egg, then breadcrumbs.......fry in crisco!....Mom used to like Fluffo, but no longer made.... same formula of coating for most everything and (say it wih me now)DEEP FAT FRY!, pork chops, mushrooms, califlower, steak, etc sometimes in a hurry...brush chicken with real mayonnaise, and coat with italian breadcrumbs.......and bake in the oven! | ||
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