Need help - Fried Chicken

CZfool68

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I am not a big fried chicken fan. I'll eat a little Bojangles or Chik-fil-a in the car or on a trip, but that is about it. But the kids love fried chicken. So here is my plan for dinner tomorrow. Please advise and correct if I am in danger.

I have 1 whole cut up chicken and some chicken tenderloins.
Going to season everything lightly tonight with a rub.
Tomorrow I am going to smoke the chicken at about 150-180 for maybe 30 mins to an hour. Just going to go by looks.
Then rest it and let it cool. Going to put it in some buttermilk mixed with a little hot sauce for an hour in the fridge.
I'll then coat it with flour mixed with a tiny bit of salt and probably smoked paprika or chipotle pepper.
Fry it in my big dutch oven until golden brown. Drain oil and lest it rest.

Planned on using peanut oil.

This sound ok, or am I missing something? Never fried chicken before.


@Miss Lily ?
 
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I am not a big fried chicken fan. I'll eat a little Bojangles or Chik-fil-a in the car or on a trip, but that is about it. But the kids love fried chicken. So here is my plan for dinner tomorrow. Please advise and correct if I am in danger.

I have 1 whole cut up chicken and some chicken tenderloins.
Going to season everything lightly tonight with a rub.
Tomorrow I am going to smoke the chicken at about 150-180 for maybe 30 mins to an hour. Just going to go by looks.
Then rest it and let it cool. Going to put it in some buttermilk mixed with a little hot sauce for an hour in the fridge.
I'll then coat it with flour mixed with a tiny bit of salt and probably smoked paprika or chipotle pepper.
Fry it in my big dutch oven until golden brown. Drain oil and lest it rest.

Planned on using peanut oil.

This sound ok, or am I missing something? Never fried chicken before.
Sounds great!


@Miss Lily ?
 
Sounds good. Never thought about bringing some smoke to the party.

I usually wet brine my chicken for 48 hours, then soak in buttermilk for at least 12 hours. Dredge in seasoned flour (11 herbs and spices) and rest on rack over sheet pan for 20 mins or so then fry in lard.

I am from the South ya' know.

Edit: I almost forgot the important part. Fry the chicken to golden brown then move to 350 deg oven on a sheet pan/rack set up to finish cooking. This prevents burnt outside/raw inside syndrome.
 
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Sounds good. Never thought about bringing some smoke to the party.

I usually wet brine my chicken for 48 hours, then soak in buttermilk for at least 12 hours. Dredge in seasoned flour (11 herbs and spices) and rest on rack over sheet pan for 20 mins or so then fry in lard.

I am from the South ya' know.

Edit: I almost forgot the important part. Fry the chicken to golden brown then move to 350 deg oven on a sheet pan/rack set up to finish cooking. This prevents burnt outside/raw inside syndrome.

I was going to do the lard thing, but they only had little bricksmof it at the store and I didn't know how much to buy. So I went with the huge thing of over priced peanut oil. Next time.

I am hoping the pre-smoke helps get the insides done better too. I'll set up the oven and racks for your plan. That sounds wise.
 
I brine the chicken for 2 hours, pat dry, coat in spiced flour, let set for about 20 minutes. Drop about 3 or 4 pieces in 350 degree oil for 7 to 9 minutes. Any more chicken than that and it steams, not fries. Remove and add 3 or 4 more for 7 to 9 minutes. After the first fry has cooled, drop them back in 350 degree oil for refrying until internal temp hits 160 for white and 170 for dark.
 
I brine the chicken for 2 hours, pat dry, coat in spiced flour, let set for about 20 minutes. Drop about 3 or 4 pieces in 350 degree oil for 7 to 9 minutes. Any more chicken than that and it steams, not fries. Remove and add 3 or 4 more for 7 to 9 minutes. After the first fry has cooled, drop them back in 350 degree oil for refrying until internal temp hits 160 for white and 170 for dark.

I was wondering about double frying as I know that is a good french fry technique.
 
Also, cook the like/size pieces together. If you fry breasts and drumsticks at the same time, one or the other will be over-cooked or under-cooked.
The tenders, wings and drums will take very little time.
As mentioned, small batches so the oil doesn't cool off too much when you add the pieces.
Finishing in the oven or a 2nd fry to finish off is a wise move.
Your pre-fry prep is perfect.
 
Also, cook the like/size pieces together. If you fry breasts and drumsticks at the same time, one or the other will be over-cooked or under-cooked.
The tenders, wings and drums will take very little time.
As mentioned, small batches so the oil doesn't cool off too much when you add the pieces.
Finishing in the oven or a 2nd fry to finish off is a wise move.
Your pre-fry prep is perfect.

Yep that's what I did. I did the 2 bone in breasts first and they took longest. Then I did the thighs, then drums, wings and finally the tenderloins I created. I'm not a big fried food guy so this may not be a common meal here. Kids like their Bojangles and Chik-fil-a so I was trying to create something at home they'd like. I'll probably stick to my smoked chicken.
 
How did this chicken turn out....it sure sounded good and the smoking mid cook has tickled my epicurean bone.
R
 
How did this chicken turn out....it sure sounded good and the smoking mid cook has tickled my epicurean bone.
R

It was decent. I think the pre-smoke added some good flavor. My breading and frying was the weak point. I'dmsay a light smoke does add some goodness. The meat was tender, juicy and had a little vit of smoked flavor.
 
It was decent. I think the pre-smoke added some good flavor. My breading and frying was the weak point. I'dmsay a light smoke does add some goodness. The meat was tender, juicy and had a little vit of smoked flavor.
House Autry and hot grease....simple is better. I avoid batters. Deep fryer definitely also makes it easier

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........dip in batter, roll in some type of seasoned breading ( House Autry is good), deep fry @ 350.......legs and wings will be done closer to 10-12 minutes. Thighs and breasts will be around 15-17 minutes.
 
House Autry and hot grease....simple is better. I avoid batters. Deep fryer definitely also makes it easier

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I don't like fried chicken enough to work on making it better. I'll stick to my grilling and smoking.
 
If you were closer I'd totally transform your view of Fried Chicken and fried food in general. Too many people use thick heavy batters and if they're not fried properly they tend to be greasy. Great fried chicken doesn't require batter.
Not at home, that's for sure. I like the taste and flavormof good fried chicken, but the breading and grease combo always has my feeling crappy later.

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If you were closer I'd totally transform your view of Fried Chicken and fried food in general. Too many people use thick heavy batters and if they're not fried properly they tend to be greasy. Great fried chicken doesn't require batter.

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I've had good fried chicken without the real thick batters. I agree with you on that. Same for fish for me. The thinly covered versions are much better. IF I have to come to Charlotte this Winter for any volleyball events I'll be sure to invite myself to your house for dinner. :p

I'll bring booze and dessert. :cool:
 
If you were closer I'd totally transform your view of Fried Chicken and fried food in general. Too many people use thick heavy batters and if they're not fried properly they tend to be greasy. Great fried chicken doesn't require batter.

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I thought the purpose of the batter was to make the flour/breading stick..... No batter?
 
I will try it..........totally unknown technique to me.
 
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Comes out like this when done right. Can do the same with fish.
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Wash chicken and toss in bag filled with House Autry breader and shake. Works like a charm.

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100% and the right oil at the right temp makes all the difference. If you fry at the right temp the oil never penetrates the coating and you don’t end up with greasy food.
 
Yup, I learned that from Alton Brown years ago. Greasy food tells me the oil wasn't hot enough and the food sat in it long enough for the oil to soak in. During frying the escaping heat and steam from inside the food keeps the oil out. When it's not hot enough the oil simply soaks in.
100% and the right oil at the right temp makes all the difference. If you fry at the right temp the oil never penetrates the coating and you don’t end up with greasy food.

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So what is optimal oil temp? Any oil better than the next?
 
One trick I learned from this 90 year old black woman was to make your seasoning mix and coat the chicken with that first, pull up the skin and put it between the skin and meat too. Then take your seasoning mix and put it in your flour, ye know the 11 herbs and spices? Then shake the pieces in the flour, let stand for 10 min or so then do it again. Then fry in oil at the correct temp for the oil your using.. This really comes out good..Her spice mix contains a good amount of red or cayenne pepper along with others, will light your mouth up just a little bit..Im glad I related to her, shes taught me a lot about cooking..
 
One trick I learned from this 90 year old black woman was to make your seasoning mix and coat the chicken with that first, pull up the skin and put it between the skin and meat too. Then take your seasoning mix and put it in your flour, ye know the 11 herbs and spices? Then shake the pieces in the flour, let stand for 10 min or so then do it again. Then fry in oil at the correct temp for the oil your using.. This really comes out good..Her spice mix contains a good amount of red or cayenne pepper along with others, will light your mouth up just a little bit..Im glad I related to her, shes taught me a lot about cooking..

Yep, I have been doing the rub under the skin trick on chicken and turkey for years. It is a winner.
 
One trick I learned from this 90 year old black woman was to make your seasoning mix and coat the chicken with that first, pull up the skin and put it between the skin and meat too. Then take your seasoning mix and put it in your flour, ye know the 11 herbs and spices? Then shake the pieces in the flour, let stand for 10 min or so then do it again. Then fry in oil at the correct temp for the oil your using.. This really comes out good..Her spice mix contains a good amount of red or cayenne pepper along with others, will light your mouth up just a little bit..Im glad I related to her, shes taught me a lot about cooking..

A lot of people fail to understand the importance of skin on chicken when it comes to cooking.

The skin is very protective...by design, it keeps stuff OUT of the body as well as keeps stuff IN the body. Take the skin off, for example, and now when you cook the meat it will be much dryer...unless you do something else to help retain moisture.

Also, there's a layer of fat right under the skin...and as we all know, fat plays an important role in flavor.

One of the most moist ways of cooking a chicken is to go the ole "bear can chicken" route. Shove a can half full of beer up the butt of a whole chicken, leaving enough sticking out the bottom to help the chicken stand up on its own on the grill (which also allows the heat from the grill to heat the contents of the beer can), and when it's done and you cut into it, you'll find probably the most moist examples of cooked chicken you've ever had. Leaving the skin on the chicken is vital to this...and the beer can serve the dual purpose of helping to prevent the chicken from drying out from the inside as it both partially blocks the internal surface area and keeps humidity inside high with scalding hot beer fumes. Seasoning by rubs and whatnot is also well taken by the skin and meat, properly applied. The fats? With the chicken standing up, the excess fats cook off and run down between the meat and skin to drip onto the grill coals/burners, which also kinda smokes the chicken in it's own smoky fats.

Skin is vitally important to fried chicken for the same reasons. Take the skin off and what you'll end up with are dryer chicken nuggets...even if your batter coatings are thick to help compensate.
 
A lot of people fail to understand the importance of skin on chicken when it comes to cooking.

The skin is very protective...by design, it keeps stuff OUT of the body as well as keeps stuff IN the body. Take the skin off, for example, and now when you cook the meat it will be much dryer...unless you do something else to help retain moisture.

Also, there's a layer of fat right under the skin...and as we all know, fat plays an important role in flavor.

One of the most moist ways of cooking a chicken is to go the ole "bear can chicken" route. Shove a can half full of beer up the butt of a whole chicken, leaving enough sticking out the bottom to help the chicken stand up on its own on the grill (which also allows the heat from the grill to heat the contents of the beer can), and when it's done and you cut into it, you'll find probably the most moist examples of cooked chicken you've ever had. Leaving the skin on the chicken is vital to this...and the beer can serve the dual purpose of helping to prevent the chicken from drying out from the inside as it both partially blocks the internal surface area and keeps humidity inside high with scalding hot beer fumes. Seasoning by rubs and whatnot is also well taken by the skin and meat, properly applied. The fats? With the chicken standing up, the excess fats cook off and run down between the meat and skin to drip onto the grill coals/burners, which also kinda smokes the chicken in it's own smoky fats.

Skin is vitally important to fried chicken for the same reasons. Take the skin off and what you'll end up with are dryer chicken nuggets...even if your batter coatings are thick to help compensate.

IMO the only value in the beer can is in standing up the chicken. The contents can’t steam it enough to do any good. They are basically trapped in the chicken’s cavity. Better to use a rack to stand up the chicken and a large drip pan underneath with your liquid steaming agent. I find it takes more than a can of beer for each cook. I like beer with some onions and garlic. But to each their own.
 
IMO the only value in the beer can is in standing up the chicken. The contents can’t steam it enough to do any good. They are basically trapped in the chicken’s cavity. Better to use a rack to stand up the chicken and a large drip pan underneath with your liquid steaming agent. I find it takes more than a can of beer for each cook. I like beer with some onions and garlic. But to each their own.

Yes...I also argue whether the contents of the can actually add to the flavor. The two biggest advantages of the can is to keep the chicken standing up and to keep the internal moisture inside the body cavity up (which helps prevent the cooking from driving the meat's moisture out from the inside). I've not noticed any changes in cooking time, though I suppose if you made an effort to actually provide a steaming environment internally, it MIGHT do so. 212 degree steam internally would help drive the core temperature of the meat up to 165 degrees faster. Maybe I'll look into that...

Also, I only use about half a can, not a full can.

This has given me some ideas I'd like to try...
 
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