Well this should generate some stuff.
As an Aussie I take my chicken fillet and place it in hot oil until cooked, as in brown all over, serve with instant mash, peas and gravy.
Its OK.
I thought this was a National dish for the USA!!
How do I make it better?
Cindy, wearing armour shielding
Fried chicken, particularly in the southern United States is battered or breaded prior to being fried.
Typical side dishes with fried chicken include mashed potatoes and gravy, corn, green beans, baked beans, cole slaw, and/or potato salad.
In the southwest, the Baja-style of grilling a citrus-marinated whole split chicken is becoming increasingly popular (and this method is more healthy).
The southwestern sides include tomato salsa, Spanish rice, fijoles, corn and flour tortillas.
I sometimes marinate it in olive oil and garlic , also sometimes chilli, before grilling. No batter.
I've just put mine in hot virgin olive oil.
I sear the chicken in a little sunflower oil, then wrap it in tin foil and let it finish cooking in the oven, about 20-25 minutes. I also mash my own spuds, and sometimes wrap the fillets in bacon.
So you don't deep fry?
I actually made a similar dish just this evening :)
I usually put some olive oil in a fry pan but not a lot and let that warm while I prep other stuff :) In this round I made spiced black beans, a mashed potato (no instant mash here) and an ear of corn, but I will also change it up and use other side dishes like green beans etc.
While the side dishes are cooking I slather the chicken fillet with olive oil on each side, sprinkle it with salt, garlic powder, onion powder and black pepper then fry it up so it's a crispy brown on each side and hot and juicy on the inside
I usually will cut the cooked fillet in half to save for another meal
Quote from: Cindy James on October 24, 2012, 04:15:41 AM
So you don't deep fry?
I don't, although some folks do make it that way :)
I was given the instant mash as a joke last Xmas, I was going to throw it out and tried it instead.
I never deep fry chicken.
Doing so would awaken horrible memories of the toothache I got the last time I ever had junk food (Miss Millie's Fried Chicken, 1997).
Rosie will be on to you about your cholesterol.. ;D
She's forever hassling me about mine.. :icon_biggrin:
I don't deep fry anything, far too bad for the waistline. Chicken can be rubbed with garlic, dredged through a beaten egg and coated in breadcrumbs. You can add herbs and spices to the breadcrumbs and the zest of a lemon. Shallow fry to make the breadcrumbs golden and then finish in the oven. a good marinade for chicken kebabs is garlic infused olive oil, french mustard and lemon juice and chilli.
My Fried Chicken.
2 cups butter milk
2 cups flour
3 eggs (whisked)
2 cups lightly crunched corn flakes
1 tsp garlic power
1 tsp onion powder
1 tsp chilli power
1 cut-up chicken
Soak the chicken pieces in salt water overnight. Pat dry.
You will need 4 bowls with each of the first four ingredients, in the order given. Make sure they are at room temperature. mix the spices into the flour.
In a heavy pan pour in a half inch (1.25 cm) of oil. The oil must be able to heat to high temperatures. Turn on to high till the oil begins to smoke. Turn to medium heat. Dip and roll the pieces in each bowl (milk, flour, eggs, corn flakes), lightly coating each piece. Place in hot oil. Be careful it will spit. Watch chicken. Turn when golden brown.
If you are going to make your own gravy from the drippings, place chicken in a 300opreheated oven.
Drain. Serve with collard greens, black eye peas, mashed potatoes and chicken gravy. Good eats, y'all!
If you want good home made chicken gravy. After all the chicken is done. Drain the oil from the pan, keep the chicken bits. Deglaze with white wine. Mix the buttermilk and flour together. With the pan on medium heat, pour the milk mixture and warm the mixture. Add milk if you need more. Keep stirring until thickened.
I like this recipe. It is simple and tastes good.
http://psenet/it/infra/ITSM/Lists/Change_Control/DispForm.aspx?ID=2504&Source=http%3A%2F%2Fpsenet%2Fit%2Finfra%2FITSM%2FLists%2FChange%5FControl%2FAll%5FItems%2Easpx%3FSortField%3DChange%255fx0020%255fControl%255fx0020%255f%255fx002%26SortDir%3DDesc%26View%3D%257bAFE67530%252d0F18%252d43DB%252d938B%252d63B7B60BED7A%257d (http://psenet/it/infra/ITSM/Lists/Change_Control/DispForm.aspx?ID=2504&Source=http%3A%2F%2Fpsenet%2Fit%2Finfra%2FITSM%2FLists%2FChange%5FControl%2FAll%5FItems%2Easpx%3FSortField%3DChange%255fx0020%255fControl%255fx0020%255f%255fx002%26SortDir%3DDesc%26View%3D%257bAFE67530%252d0F18%252d43DB%252d938B%252d63B7B60BED7A%257d)
Quote from: Jamie D on October 24, 2012, 03:54:54 AM
Fried chicken, particularly in the southern United States is battered or breaded prior to being fried.
Typical side dishes with fried chicken include mashed potatoes and gravy, corn, green beans, baked beans, cole slaw, and/or potato salad.
With sweet tea and if its a big to do, then you have to have deviled eggs too.
Quote from: Cindy James on October 24, 2012, 04:03:06 AM
I've just put mine in hot virgin olive oil.
Big no no EVOO at high temp will sour your foods canola or vegetable oil are your best bet with a dash of butter, that allows a higher heat before it begins to burn.
Quote from: Ms. OBrien on October 24, 2012, 11:29:50 AM
My Fried Chicken.
2 cups butter milk
2 cups flour
3 eggs (whisked)
2 cups lightly crunched corn flakes
1 tsp garlic power
1 tsp onion powder
1 tsp chilli power
1 cut-up chicken
Soak the chicken pieces in salt water overnight. Pat dry.
You will need 4 bowls with each of the first four ingredients, in the order given. Make sure they are at room temperature. mix the spices into the flour.
In a heavy pan pour in a half inch (1.25 cm) of oil. The oil must be able to heat to high temperatures. Turn on to high till the oil begins to smoke. Turn to medium heat. Dip and roll the pieces in each bowl (milk, flour, eggs, corn flakes), lightly coating each piece. Place in hot oil. Be careful it will spit. Watch chicken. Turn when golden brown.
If you are going to make your own gravy from the drippings, place chicken in a 300opreheated oven.
Drain. Serve with collard greens, black eye peas, mashed potatoes and chicken gravy. Good eats, y'all!
If you want good home made chicken gravy. After all the chicken is done. Drain the oil from the pan, keep the chicken bits. Deglaze with white wine. Mix the buttermilk and flour together. With the pan on medium heat, pour the milk mixture and warm the mixture. Add milk if you need more. Keep stirring until thickened.
Perfect Southern fried chicken recipe, just be careful the calorie count will astonish you...
Quote from: Jaime on October 24, 2012, 12:03:40 PM
With sweet tea and if its a big to do, then you have to have deviled eggs too.
Don't forget lime Jello with crushed pineapple, and coconut cream pie.
You said, "a big to do," like the Fourth of July. ;)
When I was growing up we made fried chicken very very often. Being mostly vegan I really don't have much to say about it except that i kinda miss it. It was easy and fun and loud. It also gave me opportunity to eat greasy hushpuppies and raw chicken hearts.
We didn't do anything fancy. It was a bunch of oil in a regular deepish flat pan and chicken parts with breading and salt and pepper. We used the oil afterward for hushpuppies and french fries or hash browns.
Use Rapeseed oil it has a higher burn point than other olive oil. This seals the outside of the item being fried and less fat is absorbed. To shallow fry use a both oil and butter. The oil will stop the butter burning
Rapeseed oil is marketed in North America as "Canola."
Just read through this thread.
Love chicken. Sadly, my wife prefers to cook as her mother did. Fresh chicken and everything cooked in a pot. They didn't have ovens and oil was used for dressings.
Even after all these years, it's still a terrible struggle to get her to even shallow fry. Her mother did have a grill so she thinks that grilled is better than frying.
I did manage to get her to use the oven, but years ago, she read somewhere that the bulk of the fat in chicken is under the skin. So she always peels chicken before cooking. As you can imagine, unless it is steeped in a caserole or similar, it tends to be somewhat dry.
Does anyone know of a recipe to make decent southern chicken in an oven?
Incidently, Janet's recipe has my mouth watering. But I don't think it's going to happen.
I do not fry chicken in a pan, but I oven fry it though. Frying chicken is messy. I fry beef and pork. I do deep fry fish nuggets with the various batters in a nonstick saucepan with the higher sides to prevent splatter. I sieve and save the corn oil in the refrigerator to be used for other stuff. I pour off the rend into a saucepan when the oven fried chicken is almost done for gravy. I use various coating mixes on my chicken, depending on mood. Luzianne brand Cajun style is my favorite.
Joelene
Quote from: spacial on December 01, 2012, 08:09:59 AM
Just read through this thread.
Love chicken. Sadly, my wife prefers to cook as her mother did. Fresh chicken and everything cooked in a pot. They didn't have ovens and oil was used for dressings.
Even after all these years, it's still a terrible struggle to get her to even shallow fry. Her mother did have a grill so she thinks that grilled is better than frying.
I did manage to get her to use the oven, but years ago, she read somewhere that the bulk of the fat in chicken is under the skin. So she always peels chicken before cooking. As you can imagine, unless it is steeped in a caserole or similar, it tends to be somewhat dry.
Does anyone know of a recipe to make decent southern chicken in an oven?
Incidently, Janet's recipe has my mouth watering. But I don't think it's going to happen.
I make my fried chicken in the oven as well. I usually buy a whole chicken, already split into separate parts, and follow the Bisquick recipe (below). I cannot recall if you have the Bisquick brand in the UK, but it is dry mix of flour, salt, and baking powder.
http://www.food.com/recipe/Oven-Fried-Bisquick-Chicken-93914 (http://www.food.com/recipe/Oven-Fried-Bisquick-Chicken-93914)
Buy some breast tenderloins, six will work great in a one quart Slideloc bag. For larger batches use a gallon bag. Add your dry seasonings to the bag, I use powdered sage and thyme, black pepper, garlic powder, onion powder, paprika, italian seasoning, chili powder, and salt. Add a little soy sauce, hot sauce, and a splash of red wine vinegar. Mix it up really good, then add your chicken to the bag. Add red wine vinegar until its halfway up the chicken. Add water until it just covers the chicken, close the bag and mix everything up and let it marinate at least fifteen minutes. An hour is better. Drain your liquid out of the bag, add about a half cup of flour (we season the meat, so the flour is plain) close the bag and shake until all the chicken is dry and flour coated. You can add a bit of flour if the chicken "took" it all Melt 1/4 inch of vegetable shortening in a pan over the lowest heat. Turn it to high and when its smoking a bit, lay the tenders in it and cook four minutes. You may have to turn the heat down if its getting too hot, Turn them over and give them four minutes on the other side. Take them out of the pan and let them rest five minutes on a wire rack. The house will smell like the county fair! Hugs, Devlyn
Thanks you everyone.
Jolene. I'm not sure how to onen fry. Sorry to be so ignorant. It's just never occured to me really. Can you say how you do it?
JamieD. That sounds good. I don't think I've seen Bisquick here, but I do kinda live in the back of beyond, (ie outside London), so range is limited. But I did find this which is apparently a substitute. http://en.wikipedia.org/wiki/Bisquick (http://en.wikipedia.org/wiki/Bisquick)
Thank you Devlin. My mouth is watering at the thoght of it.
I'm a wee bit concerned though about the possible alcohol in the wine vinigar. Do you know if there is any?
Sadly, alcohol interferes with my meds. But that looks so good It may be worth a visit to the hospital. Though probably not quite! :)
Jill
Addition.
My wife has just suggested that we might also try a suggestion by a Chef here in the UK, Marco Pierre White,( http://en.wikipedia.org/wiki/Marco_Pierre_White (http://en.wikipedia.org/wiki/Marco_Pierre_White) ) of rubbing the chicken with a stock cube. (Chicken in this country is very bland. Having tried hand reared chicken in Africa, which her mother killed then cooked, I can assure anyone, there is a huge difference. We can sometimes get good chicken in France, but it's not guaranteed to be available. Most if it is, as they describe it, poulet Anglais. ).
Any thoughts?
Chicken is raised and slaughtered quickly here, and doesn't have time to develop flavor like a free range, old hen. You will have to raise your own chickens for that. I don't think any alcohol in vinegar survives the high temperature frying process. The recipe will work with water, salt, and seasonings just fine. You only live once, try it! Hugs, Devlyn
Quote from: spacial on December 02, 2012, 05:49:51 AM
Thanks you everyone.
Jolene. I'm not sure how to onen fry. Sorry to be so ignorant. It's just never occured to me really. Can you say how you do it?
Preheat oven to 400° F (205°C). Line a small cake pan with foil (optional for a cleaner pan afterwards) if for yourself or for two, or a cookie sheet with the raised sides if for a group. This depending of the number of pieces you want to cook. Put a small amount of oil in just to wet the bottom, smear it around the bottom of the pan with your fingers. Prepare the chicken by separating the bird into pieces if whole. Rinse and coat each piece in a coating mix. Sometimes you can coat each piece in a beaten egg mixture (2 eggs to 3 tbsp of milk or water) to precoat to gather more coating mix.
Coating mixes vary. There are some you can get at the grocer here in the US under
Oven Fry,
Shake and Bake,
Luzianne and others. Usually there is a binder such as wheat flour or dried bread crumbs in the mix depending of texture of the baked coating. You can add dried herbs such as sage, marjoram, powdered chili pepper of your choice and some other herbs that are good with poultry. The salt and black pepper is usually added, but optional. Chicken pieces are either dredged in a bowl with the coating mix or shaken in a small paper or plastic bread sized bag.
Google "baked chicken coating recipes" for more of this.
This is usually baked at 400° F (205°C) for 45 to 55 minutes depending of how many pieces are in the oven. They are done by testing a piece by piercing it with a knife through a thick part to the bone. A clear liquid should appear with no red or pink in it. You need to cook poultry completely to kill off the samonella that is present. Small pieces such as wings can be removed earlier as long as they are done. Boneless breast pieces, 40-45 minutes. You can remove the rendered grease about 10-15 minutes before it is done to prepare the gravy if you like.
Oven frying chicken uses its own fat to cook making it less fatty than the frying oil used in frying on the stove, plus the rend makes good gravy.
Joelene
Also, when you're frying, most of the grease stays in the pan, it's not like you're eating it. My dog is a fat pig, but I'm not. Hugs, Devlyn
Thank you Joelene, that sounds OK.
Let you all know when I do it and report back.
I like good, warm fried chicken. Do you?
Chrissy