Chicagoist: Fried Chicken, Your Way?

caleb

Fri, 13 Apr 2007 07:20:17 -0600

to keep anything fried cripsy after the fact its a good idea not to cover it up with anything that traps moisture in as the vapors soften the crisp. An oven on low heat is a good place if you kitchen is chilly. Corn flakes add an amazing crunch. I typically soak mine in milk for an hour with touch of salt, and then out of the milk directly to seasoned flour. THEN dip in egg and roll in crushed cornflakes and breadcrumbs. the high heat first and then lowering oil temp is essential for dark meat especially so you don't burn the crumbs.

Marieclaire

Fri, 09 Mar 2007 17:09:24 -0600

In my experience, well, really not, but in the midwest, it seemed to be the case that waffles were accompanied by creamed chicken, which would free up the critical timing aspects of fried, allowing more attention to the waffles. Also I think the hostess is always more interested in how "the recipe" turned out than the guest. The guest will usually be happy!

cs

Thu, 08 Mar 2007 07:03:50 -0600

Cast iron is the way to go! As for draining: how about a cooling rack over newspaper/towels...

ZBF

Wed, 07 Mar 2007 22:30:09 -0600

All I know about frying is that when you're done, you should take whatever dredge you have left, add some sugar, milk and eggs until it just keeps its shape - kind of - and make donut holes - kind of. Instead of placing them on paper towels to dry/cool, throw them at your housemates. P.S. Who is this Alton Brown feller?

wafflemania

Wed, 07 Mar 2007 22:10:32 -0600

well, sadly, the more butter i add to my waffles, the more they seem to sog! odd, no? still, i'm not one to advocate for reducing the fat in anything . . . and chicken? as everyone has said, brine it up. call me crazy, but i cook my chicken in bacon grease (a la catherine!) & vegetable oil with dorito crumbs mixed in with the flour.

catherine in NC

Wed, 07 Mar 2007 20:59:29 -0600

The hostess/guest dilemna: if your guest(s) say(s) the gala was a hit, congratulate yourself, clean your kitchen and go to bed. It is most difficult to host a do of more than say two people because the other people are all interacting and mingling WHEN YOU AREN'T RIGHT THERE WITH THEM so you have to assume that the guest(s) of honor would do the honorable thing and tell the truth if it was great, and the politic thing and say gee thanks for all your hard work if it tanked. Apparently your party was a total hit. Fried chicken comes in a variety of guises, most dependent on geography. I was shocked at the tender age of 11 to learn that there was such a thing as Maryland fried chicken (that would be the milk/flour/deepfried variety). Mine, borne of deep family tradition, dictates that the absolute best is cast iron skillet fried in bacon grease. That said, as no one since whenever actually keeps bacon grease (well ok I did for a long time until I stopped eating bacon; if I cooked bacon again by dingies I would slap the steaming and dangerously hot mess into my special grease pot and wait for the day I NEEDED to fry up some chicken...) the next best is damn it Crisco, the third best if one is ditching the lovely and deadly hydrogenateds would be ur um yeah canola. The oil has to be deep enough in the cast iron SKILLET (you got one Chicagoist I know it) that when you put in all the chicken pieces that will fit they are all at least one half covered in oil. So adjust your oil based on number of pieces. Cook thighs and legs separately from breasts, may make for what seems to be an unnecssary two (or more) batches but then you don't have to play watch the clock as white meat cooks faster than dark. Have the oil hot enough to make a smidgen of flour sizzle. Or some water sprinkles, but flour is less likely to pop and sputter out of the pan. Put in floured pieces (I use flour, salt, pepper and McCormick's poultry seasoning which is pretty much the texture of flour, shaken in a paper bag, and about three piecese max shaken at the same time) and leave them be for about five to seven minutes at the high heat. Flip them, let them cook five to seven, flip again and reduce the heat. Let them cook about 8-9 minutes, flip once more, cook 8-9 minutes and call it a day. The trick for a really crispy skin with a good scald on it is the higher heat to seal the skin, then the lower heat to cook. I use a grease spatter shield but never a top. Drain on paper towels on top of newspaper. If you are feeling like perhaps the deep inner parts are a little undercooked and you are cooking more batches, park the pan and the draining towels in a medium oven. If you are cooking only one batch, put them back in the skillet. Yum. Too bad everyone in my house is on a no fried chicken kick...sigh. But enjoy yours, and remember, every skillet's worth is a new adventure!

Caroline

Wed, 07 Mar 2007 18:21:43 -0600

I personally don't think the way a piece of fried chicken looks has ANYTHING to do with the taste. otherwise I would eat more kfc and less home-made.

louise

Wed, 07 Mar 2007 15:37:23 -0600

I think the waffles look perfect. Bravo!

Betsy

Wed, 07 Mar 2007 13:52:27 -0600

In my experience as a hostess and guest, some of the best dinner parties are the ones where the food isn't necessarily perfect, but where there is laughter and the fun of breaking bread with friends. It sounds like this was the case for the chicken/waffle feast. I would only have added some chicken gravy to pour over the meat and waffles to tie everything together culinarily.

Erin

Wed, 07 Mar 2007 13:32:46 -0600

Love this! I alwayse douse the chicken in buttermillke and roll them in a flour, pepper, cayenne pepper and red pepper flake mixture before I drop hem into a pot of boiling vegetable oil. Flammable? yes. Deliciously artery clogging. Indeed. Maybe you could call it cripy chicken a la Erin :)

carol

Wed, 07 Mar 2007 12:59:42 -0600

for many years, my successful recipe for party fried chicken requires only a pie plate, some waxed paper, a checkered napkin, and a car. I put everything in the car, then I drive to a KFC, get a bucketful. In the car, I line the pie plate with the waxed paper, then arrange the chicken pieces inside, then cover the whole thing with the checkered napkin and drive over to the party.

chav

Wed, 07 Mar 2007 12:34:17 -0600

mmm, fried chicken.

Kate

Wed, 07 Mar 2007 11:18:43 -0600

Fried chicken aside, it seems to me that the host and the guest will never have the same experience. As the host, you are in effect "on the clock" throughout the entire social transaction - you are responsible for the space, for what's being consumed, and for people coming there in the first place. And you're the only one with the full sense of how the evening was 'supposed to be'. From the guest's perspective, a difference between expectation and reality can be played off as misunderstanding - "Oh, I didn't realize that this was going to be a kegger and not a wine-tasting". As opposed to the host - "I know I didn't tell anyone that there were going to be dancing bears with top hats on, but I'm still so upset just knowing that they cancelled at the last minute". If you want to curate a good time, continue with the hosting. But if you actually want to have a good time, head to someone else's party.

john Fort

Wed, 07 Mar 2007 11:14:28 -0600

Your chicken looks so mouth wateringly good. I'd love to try some of it. I usually so white flour, beaten eggs, then breadcrumbs with 11 herbs and spices mixed in. Good luck.

Redeux

Fri, 02 Mar 2007 11:20:39 -0600

Why do posts on this blog keep getting 'updated' long after they have been posted, and then showing up in my RSS feed, for me to see again. There was a post last week that was updated every couple of hours 3-4 days in a row. Please, please stop, it isn't worth reading the blog to have to deal with this. Ex. (via Bloglines) # Posted on: Wed, Feb 28 2007 10:52 AM # Updated: Fri, Mar 2 2007 10:17 AM

Benji Baconfat

Thu, 01 Mar 2007 15:03:43 -0600

I love that there ISN'T a single snarky "What does this have to do with Chicago?" post in this thread! BRINE for those who have never done it is the only way to go. It only sounds like a bad idea. Made some pulled pork last week that soaked overnight and it just fell apart when it was done.

Melissa

Thu, 01 Mar 2007 08:18:03 -0600

Crisco (or any solid-at-room-temperature vegetable oil capable of withstanding frying temperature) will make for somewhat crisper chicken; so will frying the chicken at around 375º and finishing in the oven, uncovered. Also, never ever use a lid while frying with a significant amount of oil - condensation gathers on the lid and runs off when you uncover, making the spatters worse. Marinading in seasoned buttermilk is a great way to make the chicken juicier, but as with any brined meat it is essential to let it drain (on a wire rack over a pan works nicely) and then pat it dry. The drier your chicken is, the crispier. Use the double-breading method as well for a thicker coat; using cornstarch instead of flour will make for a better crust with a lot of crunch. I don't know of any way to deal with the fried aroma, but using a mesh spatter screen does help.

prescott

Wed, 28 Feb 2007 20:44:55 -0600

"Lots of great tips coming out here - anyone have any tips for dealing with the gross fry smell that f's up your house? or all the grease splatters that get everywhere?" As Sue said, use peanut oil to avoid the smell. A splatter screen will help greatly reduce your second problem.

Sue

Wed, 28 Feb 2007 19:10:05 -0600

I'm an advocate of the buttermilk method, with lots of tabasco and cajun seasoning tossed in. I've only ever cooked fried chicken outdoors though, using a propane burner and peanut oil (otherwise, your house smells like Popeye's for a week). Have always wanted to try the chicken-and-waffles thing, it looks amazing!! And yes, no matter how thrilled my guests are with my cooking, I'm always thinking of how it could have been better. I guess that just means you're a conscientious host-or maybe a little OCD???

curmudgeon

Wed, 28 Feb 2007 18:47:06 -0600

I soak my chicken in salt water and dredge in seasoned flour. Cast iron is the ONLY way to fry chicken. I cook it on medium heat and place it in the pan so that all the thick pieces are in the middle. Use the thermometer properly by inserting it in the thickest part of the breast and leg.

Sarah

Wed, 28 Feb 2007 18:32:04 -0600

I have nothing to add to the chicken cooking method, since I don't eat meat, but I will say that anything Alton Brown says is law. That man is a genius. And a sexy beast.

s

Wed, 28 Feb 2007 15:35:18 -0600

Lots of great tips coming out here - anyone have any tips for dealing with the gross fry smell that f's up your house? or all the grease splatters that get everywhere?

Peter Mavrik

Wed, 28 Feb 2007 14:50:18 -0600

Ditch the frying in oil and make oven fried chicken. Brine the chicken, dry it well, then batter it in eggs beaten with spices and mustard. Press handfuls of panko (Japanese breadcrumbs) and black pepper into the battered chicken pieces. Spritz a bit of oil over them with a spray bottle and bake at 400F for 30-35min. on a cheap wire rack sitting on a cookie sheet lined with foil. With a decent size oven you can do two or three birds on two cookie sheets. Removing the skin before cooking helps keep things crisp too. Waffles just won't hold well. Eat them fast.

kiplog

Wed, 28 Feb 2007 14:19:54 -0600

I concur with most of the advice above - buttermilk soak, roll around in salt, pepper and paprika, THEN dredge in flour with some corn meal. Fry in a cast iron pan, half submerged in 350F oil, don't crowd the pan or the oil temp will drop, drain on a rack, on a cookie sheet. I usually drain mine in a medium hot oven. One other trick is to parboil the chicken before frying but with a proper frying technique, you shouldn't have to. And as mentioned above, don't stack your waffles.

Kai

Wed, 28 Feb 2007 13:58:51 -0600

Soak overnight in buttermilk. Use a cast iron skillet and fry with a high heat oil such as rice bran oil or peanut oil. Please don't infect good chicken with Crisco. There is no need.

Kevin

Wed, 28 Feb 2007 13:12:39 -0600

chicagotrace

Wed, 28 Feb 2007 12:15:30 -0600

Waffles are ephemeral, they should be light & crispy. Find a recipe that requires stiffly beaten egg whites added to lighten the batter. Serve 'em right away off the iron when they're hot as singles. When stacked, waffles get soggy. You could try putting them directly on shelves in a warm oven, but even that won't keep them from getting a little floppy.

Eamon

Wed, 28 Feb 2007 11:56:49 -0600

Oh! Also: cornbread waffles. If you ain't tried 'em, you ain't et.

not an expert

Wed, 28 Feb 2007 11:55:29 -0600

1. For your waffles, I believe that baking powder makes things crisp and brown. 2. Eamon: Breasts in the middle? Wha? They'll get hot and dry out. Breasts on the outer ring, dark meat in the middle. That's what Alton Brown says.

Mike

Wed, 28 Feb 2007 11:53:46 -0600

Not to be a stickler, but the Alton Brown recipe says breasts and legs ringing the outside of the pan, thighs in the center. It was really satisfying to make something and actually have it turn out relatively well on the first try. the chicken actually looked and smelled like brown's chicken.

Eamon

Wed, 28 Feb 2007 11:48:17 -0600

1) Soak your pieces overnight in buttermilk. Yes, it's kind of gross. Do it anyway. 2) Do not season your flour. Season the pieces, liberally, then dredge them in flour. Spices burn, and burning is bad. 3) Shake off the excess. SHAKE OFF THE EXCESS. Why doesn't anyone ever shake off the excess? 4) Use a cast iron skillet or the heaviest fry pan you have. Really. Also, use a screen whether you're naked or not. 5) Use Crisco: you only need enough to reach halfway up the pieces. I'm a deep fry fanatic, and really, fried chicken is the one thing I recommend pan-frying instead. 6) You should be able to fit 8 pieces in the pan at once: dark meat ringing the outside, breasts in the middle. If you're making more than one batch, LET THE OIL HEAT BACK UP. Be patient with the oil. Respect the oil. The oil will reward you handsomely.

Annie

Wed, 28 Feb 2007 11:46:50 -0600

Buttermilk soak all the way. I use buttermilk in my waffles too.

Mike

Wed, 28 Feb 2007 11:41:43 -0600

I didn't soak in buttermilk, i just used regular old 2% and not for more than 8 hours. Next time I might try the buttermilk method though. I also used a chicken rub my parents brought me back from Florida called Everglades Heat, as well as garlic salt. the great thing about this recipe is that you can use any type of seasoning you want which means all sorts of different flavors. it is really hard to get the chicken cooked without burning the outside. it's also hard to maintain the temp of the oil. obviously when you put all the chicken in, the temp of the oil drops, but you don't want it too hot or else the oil will catch on fire and then you've got a whole new problem.

Olivia Leigh

Wed, 28 Feb 2007 11:41:13 -0600

I made fried chicken for a dinner party a couple of years back, and it ended up being pretty sucessful. That said, I'd never do it again since it was pretty messy, stanky, and ridiculously time consuming. You're apparently a better friend than me. Anywho, whatever recipe I used at the time recommended that I pan fry the chicken in a large skillet with thermometer (as recommended above), but then finish it off in the oven for a little bit. It wasn't the BEST fried chicken I've ever had, but it was definitely the juciest, and satisfactorily crispy, as well.

me

Wed, 28 Feb 2007 11:39:26 -0600

cornflakes in the batter. nuff said.

prescott

Wed, 28 Feb 2007 11:34:10 -0600

I second Alton Brown's method. I tried it after seeing the episode and the results were outstanding. The long soak in buttermilk is supposedly the big factor.

Caroline

Wed, 28 Feb 2007 11:28:56 -0600

I followed a recipe from Ruth Reichl's Tender at the Bone (exceptional book for you food readers out there) that included letting the chicken pieces sit with salt for two hours and then in a buttermilk/onion mixture overnight. We used a combination of Crisco and butter for the frying and flour with seasoning...I had a thermometer as well but was never quite sure how hot the oil should be. It was a process to get the chicken cooked all the way without resulting in a blackened outside.

Mike

Wed, 28 Feb 2007 11:25:31 -0600

Get yourself a cast-iron skillet and a fry thermometer. Lodge Logic makes a great one and they're really cheap on amazon. fry/candy thermometers are also really cheap. use vegetable shortening instead of oil. I didn't use a whole chicken and I didn't cut it myself b/c it's really hard to do. also, make sure to modify your recipe to use less salt. mine turned out really crispy and smelled like fried chicken but it was really salty. i followed alton brown's recipe, found here: www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15279,00.html

cyn

Wed, 28 Feb 2007 11:21:48 -0600

Use only seasoned four, no bread crumbs. When you drain the the chicken, place them on balled up paper towels, not flat. Hope this helps.

matty

Wed, 28 Feb 2007 11:04:50 -0600

you could try double battering (egg, flour, crumbs then repeat) the chicken and using a deeper frying pan for frying. also pat dry the chicken. as for the waffles, i dunno, cook them longer? throw them in the broiler for a hot minute?