Crispy Fried Chicken... I finally got it!! Now with ***PICTURES***
- Thread starter SourRoses
- Start date
Okay, the pictures have sealed the deal... I HAVE TO TRY THIS.
D
D
Can anyone tell me how they make fried chicken in a pressure cooker???????? Like the Colonel did to his chicken!
I know,..i still want to try this... maybe this weekend..
- Thread starter
- #47
Hi all, it's been a while!
Well, I wanted to update with our slight improvements on the recipe. It was great to start with, but the more practice you have, the better it gets.
Improvement number 1..... get your mom who is a very good cook to make it for you! LOL! I would now honestly say this has become the best fried chicken EVER, and I never want to eat out anymore, I want to hurry home and have home-made!
Improvement number 2.... is just practice. It gets better everytime we make it. I would say it's more of a method, than a recipe.
Make sure you get your oil really hot, and that you use oil that *can get as hot as possible. Veggie Oil or Peanut Oil are tops.
We are using our electric frypan now, because we have a very weak stove. The electric frypan is not the best appliance for the job, but the chicken is still awesome. So just experiment and use the best appliance you have for it.
The brand of self-rising flour you use makes a difference! I dont know if it's ratios or flour quality, but we've been using at least the Pillsbury brand, and better when we can find it. So look around!
How you cut your chicken! I like strips and we have only worked with strips. If you want to make big chicken parts, you will need to get a deep fryer
The thinness of your strips will determine the texture of your crunch. A fat strip, about 1/2 inch thick, will give an airy, oilier (Chillis Crispers - like) crispiness. A thinner strip, about 1/4 inch thick will give a flatter, crunchier (KFC - like) crisp. The best way to cut them is long and narrow. If you make them wider than one inch (looking down on them from above), they tend not to cook to a good crispiness. You can make them as long as you want, and refer to the options above for the thickness.
The chicken you use. If you're buying your meat like us, try to avoid brands that fill the chicken with an excess of fluid, like Tyson.
Too much fluid makes for a soggy mess. I dont recommend basting or brining, or using milk or anything else involving liquid, LOL.
Of course fresh chicken is best, and depending on the nature of the person eating it (if they're like me) it's often a good idea to trim off the fat and the veins and tendons and ligaments and stringy yucky things.
For tenderness, the idea is to cook your chicken HOT and QUICK without over-cooking it, and thats all it needs to come out tender and juicy. Over cooking is the number one killer of tender crispiness! (hehehe)
Have your oil HOT, throw the chicken in, turn it ALOT. 60 seconds on one side, turn it. Each side should get 60 seconds twice, for a total of 4 minutes. If your chicken is in there for more than 5 minutes, it's going to be dry and hard on the outside... so you are NOT looking for a golden-brown.... you want a LIGHT to Medium-LIGHT GOLD color.
If you want to season it, be careful, it seems like some seasonings throw off the self-rising flour's work. Some might not, so you can experiment.... but a better way to season would be to first cook your chicken, and as soon as you take it out of the oil, very lightly dust it with your seasoning.
Double dip it! This is the BEST!
But a few things to keep in mind.... If you double dip, dont pat the flour on thick.
Just place it in the flour and turn until you have a light layer, then the egg white, and repeat.
Don't ever forget to keep your egg whites beaten up and frothy, it's the key!!!!
I've been making the home-made hidden valley ranch packets and frying up some frozen curly fries.... YUMMMM
Okay so I know I make it sound like rocket science, I just am detail oriented, and it will hopefully help some folks get better fried chicken.
I think my mom is tired of hearing me say "We could sell this!" because neither of us really cares to open a fried chicken restaurant, haha!
I really shouldn't admit it, but I've been eating WAAAY too much fried chicken this past month and a half. Is it really my fault that chicken was on sale at save-a-lot? And that almost a pound of fried chicken works out to only about $3 a plate? Totally NOT my fault!
It's a good thing I'm getting so much exercise, but I abruptly stopped loosing weight, SO....
Heed my warning... it's addicting.. and not a diet food
Well, I wanted to update with our slight improvements on the recipe. It was great to start with, but the more practice you have, the better it gets.
Improvement number 1..... get your mom who is a very good cook to make it for you! LOL! I would now honestly say this has become the best fried chicken EVER, and I never want to eat out anymore, I want to hurry home and have home-made!
Improvement number 2.... is just practice. It gets better everytime we make it. I would say it's more of a method, than a recipe.
Make sure you get your oil really hot, and that you use oil that *can get as hot as possible. Veggie Oil or Peanut Oil are tops.
We are using our electric frypan now, because we have a very weak stove. The electric frypan is not the best appliance for the job, but the chicken is still awesome. So just experiment and use the best appliance you have for it.
The brand of self-rising flour you use makes a difference! I dont know if it's ratios or flour quality, but we've been using at least the Pillsbury brand, and better when we can find it. So look around!
How you cut your chicken! I like strips and we have only worked with strips. If you want to make big chicken parts, you will need to get a deep fryer
The thinness of your strips will determine the texture of your crunch. A fat strip, about 1/2 inch thick, will give an airy, oilier (Chillis Crispers - like) crispiness. A thinner strip, about 1/4 inch thick will give a flatter, crunchier (KFC - like) crisp. The best way to cut them is long and narrow. If you make them wider than one inch (looking down on them from above), they tend not to cook to a good crispiness. You can make them as long as you want, and refer to the options above for the thickness.The chicken you use. If you're buying your meat like us, try to avoid brands that fill the chicken with an excess of fluid, like Tyson.
Too much fluid makes for a soggy mess. I dont recommend basting or brining, or using milk or anything else involving liquid, LOL.
Of course fresh chicken is best, and depending on the nature of the person eating it (if they're like me) it's often a good idea to trim off the fat and the veins and tendons and ligaments and stringy yucky things.
For tenderness, the idea is to cook your chicken HOT and QUICK without over-cooking it, and thats all it needs to come out tender and juicy. Over cooking is the number one killer of tender crispiness! (hehehe)
Have your oil HOT, throw the chicken in, turn it ALOT. 60 seconds on one side, turn it. Each side should get 60 seconds twice, for a total of 4 minutes. If your chicken is in there for more than 5 minutes, it's going to be dry and hard on the outside... so you are NOT looking for a golden-brown.... you want a LIGHT to Medium-LIGHT GOLD color.
If you want to season it, be careful, it seems like some seasonings throw off the self-rising flour's work. Some might not, so you can experiment.... but a better way to season would be to first cook your chicken, and as soon as you take it out of the oil, very lightly dust it with your seasoning.
Double dip it! This is the BEST!
But a few things to keep in mind.... If you double dip, dont pat the flour on thick.Just place it in the flour and turn until you have a light layer, then the egg white, and repeat.
Don't ever forget to keep your egg whites beaten up and frothy, it's the key!!!!
I've been making the home-made hidden valley ranch packets and frying up some frozen curly fries.... YUMMMM
Okay so I know I make it sound like rocket science, I just am detail oriented, and it will hopefully help some folks get better fried chicken.
I think my mom is tired of hearing me say "We could sell this!" because neither of us really cares to open a fried chicken restaurant, haha!
I really shouldn't admit it, but I've been eating WAAAY too much fried chicken this past month and a half. Is it really my fault that chicken was on sale at save-a-lot? And that almost a pound of fried chicken works out to only about $3 a plate? Totally NOT my fault!
It's a good thing I'm getting so much exercise, but I abruptly stopped loosing weight, SO....
Heed my warning... it's addicting.. and not a diet food
Last edited:
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