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fried chicken
#13066091
02/18/19 01:44 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
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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.
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Re: fried chicken
[Re: fishslime]
#13066178
02/18/19 03:31 AM
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Joined: Oct 2012
Posts: 1,925
smooth move
Extreme Angler
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Extreme Angler
Joined: Oct 2012
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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
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Re: fried chicken
[Re: smooth move]
#13066355
02/18/19 02:00 PM
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Joined: Sep 2008
Posts: 5,190
fishslime
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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. 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.
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Re: fried chicken
[Re: fishslime]
#13075708
02/26/19 09:43 PM
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Joined: Feb 2007
Posts: 1,768
kdub#1
Extreme Angler
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Extreme Angler
Joined: Feb 2007
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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
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Re: fried chicken
[Re: fishslime]
#13078080
02/28/19 10:25 PM
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Joined: Sep 2008
Posts: 5,190
fishslime
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Tried self-rising cornmeal idea I had with a whole chicken. Bad idea!
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Re: fried chicken
[Re: fishslime]
#13078180
03/01/19 12:12 AM
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Joined: Oct 2012
Posts: 1,925
smooth move
Extreme Angler
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Extreme Angler
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thanks for the heads up. i was going to try it on a rabbit.
es le bon ton roulet
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Re: fried chicken
[Re: smooth move]
#13078915
03/01/19 06:45 PM
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Joined: Sep 2008
Posts: 5,190
fishslime
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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.
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Re: fried chicken
[Re: fishslime]
#13080758
03/03/19 06:32 PM
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Joined: Sep 2008
Posts: 5,190
fishslime
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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.
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Re: fried chicken
[Re: fishslime]
#13080779
03/03/19 07:04 PM
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Joined: Oct 2012
Posts: 1,925
smooth move
Extreme Angler
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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. 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.
es le bon ton roulet
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Re: fried chicken
[Re: fishslime]
#13087219
03/09/19 07:31 PM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
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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.
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: fried chicken
[Re: fishslime]
#13100614
03/23/19 12:49 PM
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Joined: May 2005
Posts: 2,263
wupbass
Extreme Angler
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Season your flour and use buttermilk. Double dip, if you want a thicker, crisper crust.
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Re: fried chicken
[Re: fishslime]
#13149073
05/09/19 01:36 PM
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Joined: Nov 2002
Posts: 4,439
Gamblinman
TFF Team Angler
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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.
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Re: fried chicken
[Re: Gamblinman]
#13149508
05/09/19 07:58 PM
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Joined: Oct 2006
Posts: 95,474
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
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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. willie mae's scotch house
FJB
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Re: fried chicken
[Re: wupbass]
#13150013
05/10/19 08:20 AM
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Joined: Mar 2011
Posts: 14,079
Bandit 200 XP
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Season your flour and use buttermilk. Double dip, if you want a thicker, crisper crust.
Triton 200 XP 200 Yamaha 0X66
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Re: fried chicken
[Re: fishslime]
#13151515
05/12/19 01:15 AM
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Joined: Sep 2008
Posts: 5,190
fishslime
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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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