Fried Chicken

[steff]

Nov 13, 2011 15:16:24 GMT -5 Lady Gaga Gaga Snerd said:

Do you put a lid on the chicken? If so, how long? The main problem i dont' like is so much hot grease splattering and sputtering out. It makes my stove a mess and i don;t like getting burned with hot oil.

no you don't put a lid on fried chicken...the moisture that collects on the lid will cause MORE splattering when it hits the hot grease.

use a good deep skillet...lots of oil (crisco grease is better tho)....bread the chicken (I flour, egg dip, flour/ritz cracker dip for double dipped chicken) cook on medium heat....only turn the chicken ONCE. Use a meat thermometer for 165 degrees or when the juices in the thickest part of the chicken run clear. Chicken on the bone will take much longer to cook.

Buy a splatter guard to place over the pan if the grease is the biggest issue you have with cooking fried chicken

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

Get a spatter sceen with handle that fits over your skillet to prevent the hot oil from "spitting" out of the pan and onto the stovetop (or you) while cooking.



If you want just 'plain' fried chicken, I usually put some flour, pepper, and any other seasonings you want into a zip-lock bag and shake to coat the chicken pieces and then gently lay into heated oil in skillet. I don't cook it at too high a temperature (medium to medium-high) so that the chicken cooks thoroughly, then I can turn up the temp for the last few minutes to brown the outside a bit more.

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

Smoking? Good grief - how high a heat are you frying at, to get the spatter screen that hot? And do you thoroughly wash with mild detergent and rinse/dry after each use? It shouldn't smoke unless there's some residue or old grease built-up on it.

You can buy them in larger dimensions, and also concentric ones which will fit tighter, almost like a lid over skillets.

[Apple]

I can't find the recipe I used last time (huge headache today so not going to call my mom and ask), but we do "oven-fried" chicken and it's really good. There are some recipes on taste of home ( www.tasteofhome.com/SiteSearch/FacetSearchResults.aspx?search=oven%20fried%20chicken&st=2&vw=1&page=1&rs=10&sort=0&searchSource=hdrbox-Recipes ) but those are a little different than what I do. Seasoning for mine is a simple flour/salt/pepper, can't remember if I dip it in egg or not.

I'll get my mom's "recipe" (quotations because she just throws it together) but not sure if you'd be interested in oven frying or if you're just looking for skillet recipes. (unlike the other recipes I'm seeing for oven fried stuff, we don't use spray, but put a little oil in the dish/on the pan and flip the chicken in it...)

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

If the chicken still has the skin on it, there's enough grease that comes from there that you shouldn't need a lot of oil for skillet cooking. I generally just put about a tablespoon of oil in the pan and then rub it around the base of the skillet with a paper towel before frying.

I wouldn't suggest dipping it in egg before coating, apple. I tried at a few times, and it made it too 'rubbery. Just moisten the chicken with water and pat with paper towels to get rid of the excess before the flour coating.

[chiver78]

snerd, I have a 3-pack of splatter screens in various sizes that I bought at Target for like $15. I tried to find a link to post here, but Target's website is giving me a weird error right now the largest one is actually too big for my dishwasher, so I doubt it wouldn't be big enough for the pan you're using.

[Anne_in_VA]

I use Crisco for frying my chicken and use a splatter screen. First I make a mixture of flour, salt, pepper, italian seasoning blend and thyme in a large baggie. Then I pat the chicken pieces dry with a paper towel and toss it in the flour mixture. Heat the oil/shortening over medium heat in a large deep skillet (I prefer a cast iron skillet for cooking chicken). When the oil is hot, gently put the chicken in the pan and cook until the bottom is browned. Turn the chicken and cook until the 2nd side is browned.

Remove the chicken from the oil and place on paper towels to drain. Place in a 250 or 300 degree for 15 - 20 minutes to finish cooking.

I put the splatter screen in the dishwasher.

[dancinmama]

I like to put a lot of seasoning in the flour used to coat the chicken including onion powder and curry powder.

[Don Perignon]

Nov 13, 2011 16:41:55 GMT -5 @chef241 said:

Fry the chicken in a frying pan until lightly browned and finish it in the oven.

That's the SMART way to do it... fry until nicely browned, then put in a pre-heated 325-degree oven and bake until there are no traces of blood/pink near the bone.

[ysi]

www.walmart.com/ip/Rudolph-s-Original-Chicharrones-Pork-Rinds-10.5-oz/16777560

crush these and use instead of flour or crackers.

[kadee79]

I guess I do mine the old fashioned way!

I use a cast iron pot w/lid & YES, I put the lid on!
I rinse off my chicken with cold running water, coat w/flour & place in the pot w/melted, hot Crisco. Salt & pepper. The lid stays on after turning until I can hear a change in they frying sounds. Then the lid is just barely cracked so steam can escape. The steam at first make the chicken pieces tender and once you've cracked the lid, it allows it to crisp!

This is pretty much the same way my DGM did it back when I was a kid except she was using lard & cooking on a wood cook stove!

[southernista]

Fried Chicken is easy. The first thing to do is wash the chicken in cool water, season with seasoned salt, black pepper, garlic powder, and lemon pepper or whatever seasons you like. Flour the chicken and place in hot grease in a cast iron skillet. (you dip it in egg and hot sauce wash and then flour it for extra crispy chicken) Cook the chicken until it's not bloody and floats to the top. It shouldn't be pink! If it's dry at the bone, it's ready.

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

I usually put the flour, spices of my choice in a zip-lock bag and shake to blend everything together.

Then I rinse the chicken pieces, and blot with a paper towel to get rid of excess water, but leaving them moist. I toss the piecies (one at a time) into the bag and seal. Then shake to coat evenly all over - like you would with "Shake 'n Bake"

That way the flour/seasonings are evenly coated on the chicken pieces before placing them in the heated pan/oil. (You can also bake them in the oven at 325° until done if you want to avoid frying in oil.)

[beenherebefore]

I chop the chicken into pieces, wash, dry and soak in buttermilk overnight. Then I season up some all purpose flour with s/p, garlic and onion powder, cayenne pepper and some dried thyme, sometimes I add Old Bay seasoning mix, drip dry the chicken, roll in the flower and let sit in the fridge for a little while.

Using a large skillet,I add about 3/4 inch of vegetable oil and about 1/4 inch of olive oil, get it hot and put chicken dark meat in, skin side down, over med/hi heat for about 10 minutes, then add the breasts and wings. Cook for another 10 minutes or so, turn and cook on the other side for about 15 minutes, depending on the size of the pieces. I use the screen cover too, like a lot of you, it's really good for keeping the popping grease under control.

I used to make this about once every two weeks when my son's were home but now, if I make it every six months, it's a lot. As we got older, my hubby and I have to watch a lot of things in our diets but I do like the oven idea, and will probably try it.

[jemima]

I could do with a spicy one right now.

[Peace Of Mind]

I go to Popeyes. No grease spatter, no mess, no raw chicken near the bone. Easy peasy and I'm pretty sure it's cheaper.

[beenherebefore]

LOL!