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fredrogers
10-29-2008, 09:40 PM
I made southern fried chicken tonight.

It was great!

I bought a whole young chicken and cut it up myself. Sorry no pics, my hands were covered in raw chicken. :msn-wink:

I then put the breast, legs, and thighs in buttermilk to soak over night.

Then tonight I got them out.

http://i41.photobucket.com/albums/e252/fredrogers_photos/Fried%20Chicken/1002081801a.jpg

Then I gave them a good dose of chicken spice (kosher salt, smoked Hungarian paprika, garlic powder and cayenne pepper)

http://i41.photobucket.com/albums/e252/fredrogers_photos/Fried%20Chicken/1029081819a.jpg

Then coated them in flour.

http://i41.photobucket.com/albums/e252/fredrogers_photos/Fried%20Chicken/1029081829a.jpg

I brought my Peanut oil up to 325*

http://i41.photobucket.com/albums/e252/fredrogers_photos/Fried%20Chicken/1029081819b.jpg

Then put the chicken in.

http://i41.photobucket.com/albums/e252/fredrogers_photos/Fried%20Chicken/1029081842b.jpg

After about 8 minutes on side "A" and 10 minutes on side "B" I pulled them out and gave the thighs a temp check.

http://i41.photobucket.com/albums/e252/fredrogers_photos/Fried%20Chicken/1029081851a.jpg

Then on to the plate.

http://i41.photobucket.com/albums/e252/fredrogers_photos/Fried%20Chicken/1029081905b.jpg

http://i41.photobucket.com/albums/e252/fredrogers_photos/Fried%20Chicken/1029081907a.jpg

Man they were good! :wings:

-=fred=-

TX Sandman
10-29-2008, 09:54 PM
:thumbs up: Love that pan-fried chicken, Fred! Seems that chicken shake is familiar, though. AB, by any chance?

Bassman
10-29-2008, 10:09 PM
Lookin' good! That's one of my favorite meals. I like the white chicken gravy made with the drippings along with a big stack of buttermilk biscuits.

fredrogers
10-29-2008, 10:51 PM
:thumbs up: Love that pan-fried chicken, Fred! Seems that chicken shake is familiar, though. AB, by any chance?

Yep, ya caught me! :msn-wink:

-=fred=-

fredrogers
10-29-2008, 10:52 PM
Lookin' good! That's one of my favorite meals. I like the white chicken gravy made with the drippings along with a big stack of buttermilk biscuits.


That is a good idea. So do you drain out the fry oil and then de-glaze the pan with some thing?

I would like to hear more about the process.

-=fred=-

Bassman
10-30-2008, 04:35 AM
That is a good idea. So do you drain out the fry oil and then de-glaze the pan with some thing?

I would like to hear more about the process.

-=fred=-


Yes, I drain all but a few tablespoons of the oil and hopefully there are some bits and pieces of chicken stuck to the pan. Add enough flour to absorb the oil and make a roux. Add milk until desired consistency is obtained. Add salt and pepper to taste.

Butt Lover's
10-30-2008, 04:53 AM
Looks good :) One of my favorites.

cabinetmaker
10-30-2008, 06:54 AM
Looks just like what mom made every Sunday afternoon after church. :thumbs up:

Fatback Joe
10-30-2008, 06:58 AM
Fried chicken, mashed potatoes, and corn.........that combo is tough to beat.

fredrogers
10-30-2008, 08:54 AM
Yes, I drain all but a few tablespoons of the oil and hopefully there are some bits and pieces of chicken stuck to the pan. Add enough flour to absorb the oil and make a roux. Add milk until desired consistency is obtained. Add salt and pepper to taste.


Nice! I am going to give that a try. I did not even think about that. Sound like some killer gravy.

-=fred=-

SmokyOkie
10-30-2008, 05:27 PM
Yes, I drain all but a few tablespoons of the oil and hopefully there are some bits and pieces of chicken stuck to the pan. Add enough flour to absorb the oil and make a roux. Add milk until desired consistency is obtained. Add salt and pepper to taste.

I usually brown the roux as much as I can w/o scorching. I also use a little soup base and cream to the mix. A few leaves of fresh sage simmering in the gravy also adds a nice flavor. For us, you can't hardly get too much coarse graund pepper in it either.

Chargrilled
10-31-2008, 09:47 AM
Fred looks completely awesome. This is going to force me into getting a cast iron frying pan. I have been lookin the past couple days now im going on impulse after this thread. Very nicely done:kewlpics:.

The gravy details are awesome, I use a very similar method in making my Biscuits and gravy.

AB chix seasoning, = alton brown??? will have to look that up, ummmmmm.

:sign0092: for starting this thread, luv that fried chix!!!:drooling:

TX Sandman
10-31-2008, 11:07 AM
AB chix seasoning, = alton brown??? will have to look that up, ummmmmm.

Gotcha covered.
http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html

Alton's Chicken Shake (pulled from the recipe above)


2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper

Season chicken liberally with the shake before dredging in flour. This gets the seasoning under the coating and keeps it on the bird, not in the oil.

Willkat98
10-31-2008, 02:48 PM
Thanks Rob for the recipe. That looks like a great change of pace from the same old corn meal and Tony C's I've been using.

Great thread, Fred.

SmokyOkie
10-31-2008, 03:28 PM
Gotcha covered.
http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html

Alton's Chicken Shake (pulled from the recipe above)


2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper

Season chicken liberally with the shake before dredging in flour. This gets the seasoning under the coating and keeps it on the bird, not in the oil.

Don't forget to season the flour as well!

TX Sandman
10-31-2008, 05:49 PM
Don't forget to season the flour as well!

Actually, with this recipe, you don't touch the flour. Reasoning is you waste seasoning by throwing it out with the flour. That, and the seasoning stays protected under the coating. But, YMMV.

And just to take it outdoors (thumbnails to avoid hijacking Fred's thread):
http://img253.imageshack.us/img253/5291/dsc01741gt4.th.jpg (http://img253.imageshack.us/my.php?image=dsc01741gt4.jpg) http://img254.imageshack.us/img254/6105/dsc01740uv4.th.jpg (http://img254.imageshack.us/my.php?image=dsc01740uv4.jpg)

BTW, I didn't use his specific recipe, but I used AB's process. Worked pretty well, IMO.

SmokyOkie
10-31-2008, 06:17 PM
I would always want to season the flour because I want the flour to taste seasoned as well.

Butt Lover's
10-31-2008, 07:12 PM
Got to season it...not that anyone asked my opinion:chickn4:

SmokyOkie
10-31-2008, 09:33 PM
He!! Mike, It's a discussion forum. Opinions are what drive it. don;t wait for someone to ask for your opinion, just state it , right Bubba?:roflmaoha0:

Chargrilled
11-01-2008, 07:39 AM
Thanks Rob for postin the recipe. Im think bout trying that out door method tomorrow, will get some butter milk and chix today for a burn tomorrow.

Fred I believe you went all out for this dinner, (homemade bread?):msn-wink:

Lookin good brother.:thumbs up:

fredrogers
11-01-2008, 01:45 PM
Thanks Rob for postin the recipe. Im think bout trying that out door method tomorrow, will get some butter milk and chix today for a burn tomorrow.

Fred I believe you went all out for this dinner, (homemade bread?):msn-wink:

Lookin good brother.:thumbs up:


That is homemade bread. But I did not make it. :blushing:

My mother-in-law dropped it buy earlier and I thought it was a good fit.

I did like the marinating effect of the buttermilk. It made for some tasty chicken.

-=fred=-