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fried chicken #13066091 02/18/19 01:44 AM
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fishslime Offline OP
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Has anyone used self-rising cornmeal to batter chicken before frying? I did some gizzards with it after dipping in buttermilk, and was impressed in how crispy they came out.

Re: fried chicken [Re: fishslime] #13066178 02/18/19 03:31 AM
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buttermilk soak for overnight and a flour dredge. actually not a dredge, i put the flour in a baggie and put the chicken pieces in and shake. same with rabbit. tried and proven, but i'm going to give the cornmeal method a shot.


es le bon ton roulet
Re: fried chicken [Re: smooth move] #13066355 02/18/19 02:00 PM
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Originally Posted by smooth move
buttermilk soak for overnight and a flour dredge. actually not a dredge, i put the flour in a baggie and put the chicken pieces in and shake. same with rabbit. tried and proven, but i'm going to give the cornmeal method a shot.


This is the same way I've always done it but have been adding some plain cornmeal as of late which makes it a little crispier. The self-rising seemed to make it even more so but haven't tried it with whole pieces. Am also curious to see what it does with CFS.

Re: fried chicken [Re: fishslime] #13075708 02/26/19 09:43 PM
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I always use flour and buttermilk. Mrinate in seasonings for 24 hours then soak in buttermilk 24 hours, cook each batch at 350 for about 15 min. turns out super tender with crispy skin





Re: fried chicken [Re: fishslime] #13078080 02/28/19 10:25 PM
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fishslime Offline OP
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Tried self-rising cornmeal idea I had with a whole chicken. Bad idea!

Re: fried chicken [Re: fishslime] #13078180 03/01/19 12:12 AM
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thanks for the heads up. i was going to try it on a rabbit.


es le bon ton roulet
Re: fried chicken [Re: smooth move] #13078915 03/01/19 06:45 PM
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Originally Posted by smooth move
thanks for the heads up. i was going to try it on a rabbit.


Next time I'm going to try a recipe where you beat up an egg with some water and mix some flour in to make a slurry. Dip the chicken in it and then in regular flour and deep fry. Hoping for something crispy.

Re: fried chicken [Re: fishslime] #13080758 03/03/19 06:32 PM
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Did some chicken strips last night. Marinated in buttermilk for at least an hour. Used 3 cups flour, 1 1/2 tsp baking powder, 3 Tbs cornstarch and salt/pepper for batter. Let sit on rack after breading for 1 hour before frying. This is supposed to make them crispier. Pan fried them, and they were pretty good but not like Chicken Express. May need to deep fry next time. Got to find the right way soon. All these experiments are making me fat.

Re: fried chicken [Re: fishslime] #13080779 03/03/19 07:04 PM
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Originally Posted by fishslime
Did some chicken strips last night. Marinated in buttermilk for at least an hour. Used 3 cups flour, 1 1/2 tsp baking powder, 3 Tbs cornstarch and salt/pepper for batter. Let sit on rack after breading for 1 hour before frying. This is supposed to make them crispier. Pan fried them, and they were pretty good but not like Chicken Express. May need to deep fry next time. Got to find the right way soon. All these experiments are making me fat.

i feel your pain. i'm trying to cut a few lbs and i love to cook and eat. i soak in butter milk overnight and toss in a baggie with salted flour, then fry for about 6-8 min on one side in about 1" of oil, then roll over for 6 min on the other. hit and miss on the crispyness. really think the type of oil has a lot to do with it. i use crisco when i have it.


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Re: fried chicken [Re: fishslime] #13087219 03/09/19 07:31 PM
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Originally Posted by fishslime
Originally Posted by smooth move
thanks for the heads up. i was going to try it on a rabbit.


Next time I'm going to try a recipe where you beat up an egg with some water and mix some flour in to make a slurry. Dip the chicken in it and then in regular flour and deep fry. Hoping for something crispy.


Add a couple tablespoons of cornstarch, a bit of oregano,crushed red pepper flakes to taste, BTW, when frying rabbit, with a knife, cut a small hole/s in the meaty parts to stuff a 1/2 clove of garlic into it.


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Re: fried chicken [Re: fishslime] #13100614 03/23/19 12:49 PM
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Season your flour and use buttermilk. Double dip, if you want a thicker, crisper crust.

Re: fried chicken [Re: fishslime] #13149073 05/09/19 01:36 PM
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Fried chicken lovers should never pass up the chance to try some of New Orleans finest cuisine. Chubby's chicken is excellent. Gallitoires is even better. There are many more. You could spend a week trying different recipes just in New Orleans.

Re: fried chicken [Re: Gamblinman] #13149508 05/09/19 07:58 PM
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Originally Posted by Gamblinman
Fried chicken lovers should never pass up the chance to try some of New Orleans finest cuisine. Chubby's chicken is excellent. Gallitoires is even better. There are many more. You could spend a week trying different recipes just in New Orleans.



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Re: fried chicken [Re: wupbass] #13150013 05/10/19 08:20 AM
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Originally Posted by wupbass
Season your flour and use buttermilk. Double dip, if you want a thicker, crisper crust.

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Re: fried chicken [Re: fishslime] #13151515 05/12/19 01:15 AM
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This came out pretty good. Soaked in buttermilk for an hour, breaded with 4 pts. flour and 1 part cornmeal, seasoned with salt, pepper and a palm full of cornstarch. Let stand on a tray for at least 30 minutes before pan frying. It was crispy without excessive batter. Will do it this way again.

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