Fried Chicken Tips & Recipes

by Kat Kinsman, Posted Aug 28th 2007 @ 11:12AM

Vanessa Daou of the Black Cat Café & Bakery offers a few preventive measures to keep counters (and clothes) clean:

1. Instead of a frying pan, use a deep stockpot so the oil is contained.

2. Cover the unused burners with aluminum foil, and you won't have to dismantle them for scrubbing afterward.

3. Make sure the chicken's coating has dried as liquid will cause spatter.

4. Fry the chicken for a few minutes earlier in the day, and when you're ready to eat, finish it by baking for ten minutes in the oven. That way, you're not drenched in fryer oil when you're sitting down to dinner. Then again, that may or may not be a plus to you. We're not here to judge.

Our Tips:

1. Several pieces of celery -- leaves and all -- in the frying oil helps chicken taste better and develop a richer color.

2. Soaking the chicken overnight in buttermilk or brine makes for juicier, more tender meat.

3. Covering the chicken after it's been fried will cause it to lose its crispiness.

4. Drain cooked chicken on a metal rack or a brown paper bag rather than on paper towels. It will retain more crispiness.

5. To avoid dangerous spattering, dry off utensils before they come into contact with the cooking oil.

6. Use tongs rather than a fork to turn chicken pieces, so as to avoid piercing the skin and losing juices.

7. If you usually rely on vegetable oil, try peanut for a change. It's got a higher smoke point and imparts great flavor.

8. Slice whole poultry breasts in half for quicker, more even cooking.

Wedding Fried Chicken

(adapted from The Gift of Southern Cooking, Barefoot Contessa Family Style, and The Black Cat Cafe & Bakery)

3 lbs chicken pieces
1 quart buttermilk
1 lb lard (or Crisco if necessary)
1 stick unsalted butter
1/2 cup thickly-cut, uncooked smoked bacon, sliced into 1/2 inch pieces
1 cup all-purpose flour
2 tbsp cornstarch
1 tsp salt
1/2 tsp black pepper (freshly ground)

Brine the chicken for 8-12 hours. (See our article on brining) Rinse off the chicken and bowl. Return the chicken to the bowl, and cover it with buttermilk. Let it rest covered in the refrigerator for another 8-12 hours. Remove the chicken and drain it on a wire rack.

While the chicken is draining, place the lard, butter and bacon pieces in a wide, heavy stockpot, and cook over low heat for 30-45 minutes, until the butter stops foaming. Skim throughout as needed. Carefully remove bacon pieces, and set aside for another use.

Thoroughly mix together flour, cornstarch, salt and pepper in a bowl, and dredge the drained chicken pieces until all surfaces are covered. Lightly pat to set the coating and tap off excess flour.

Raise fat temperature to medium-high (360 F), and carefully place several chicken pieces in the fat, skin-side down, taking care not to let them touch. Work in batches if necessary. Allow fat to return to 360 F between batches.

Fry for 8-10 minutes until skin is golden-brown and the meat is thoroughly cooked. Remove from pot, drain on a wire rack or a crumpled brown paper bag, and serve.

OR

Cook for 3-4 minutes on each side, remove from pot, and drain on a wire rack or a crumpled brown paper bag. You can at this point refrigerate the chicken, or continue on to the next step. Before you're ready to serve, pre-heat your oven to 350 F. Place chicken on a wire baking rack on top of a sheet pan, and bake for 30-40 minutes, or until skin is crisped and meat is thoroughly cooked.

Back To Guilty Pleasures: Fried Chicken

Get More Fried Chicken Recipes

All About Brining

How To Cook Chicken

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Reader comments (Page 3 of 3)

11-30-2007 @11:25PM ron clayman said... i use beef suet for frying. the best color. chicken is floured and lightly browned, then allowed to cool before battering and the final deep fry.
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12-01-2007 @3:16AM barbara said... Nothing like butter flavored Crisco to fry chicken. I use a secret my grandma taught me. Soak the chicken in water with a wash of salt and lightly sprinkle garlic on the chicken. The flavor is not too heavy but just a hint and it is dish my friends clamor for. A little cayenne pepper works wonders also.
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12-01-2007 @4:38AM Tobie Hunsucker said... Why fry chicken if you're going to worry about fat. I'd just as soon roast it. If you're really going to eat well, do it!!! Fried Chicken in Lard, Rice and Gravy, lima beans cooked until they're soft. Top it off with home made buttermilk biscuits, slathererd in butter. I ate this about twice a month growing up. In the South there are only three seasonings, salt and pepper and bacon garease. I also eat "real" icecream, "real" sour cream. As they say though, all things in moderation. When I splurge, I don't deny myself the real taste of real food. I'm 65 years old and my cholestrol is 111 and I weigh 125 lbs. Didn't do me any harm.
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12-17-2007 @2:33PM jensenly said... All of you who are moaning about the fat content.....get over it! It's fried chicken - what do you expect? Just eat it once and awhile (or not at all) and leave those of us who appreciate good food ( and know how to eat in moderation) ALONE!
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