My extra crispy ain't tasty

[scooter147]

Lard, lard and more lard. To me fried chicken is only good deep fried (completely submersed) in lard.
I use a propane tank with burner in the yard to fry chicken, just saves the mess in the kitchen.

 

[dangerouschicken]

Kruczek Family Farm's Buttermilk Fried Chicken

Serves 4

2-3 lbs fryer chicken, cut up
2 cups buttermilk
1 cup all-purpose flour
3 teaspoons salt (or to taste)
3 teaspoon black pepper (or to taste)
2 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon cayenne
1/4 teaspoon onion powder
vegetable oil (for frying)

Wash chicken pieces thoroughly and pat dry.

Place chicken in a long, shallow glass baking dish.

Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic bag, combine the flour, salt, pepper, paprika, cayenne, chili and onion powders.

Drain chicken and place two or three pieces of chicken in the bag. Shake well to coat evenly.

Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet (cast iron, if possible), heat about one inch deep of oil over medium-high heat until hot, but not smoking.

Turn heat to medium-low, add large pieces and cover. Cook large pieces together about 30 minutes, turning occasionally, until brown. Remove large pieces, add the small pieces, and cover. Cook them about 20-22 minutes, turning occasionally, until brown.

Drain on a few paper towels. Serve at once.

 

[greyfields]

Hi Laurie.

 

[MissPrissy]

The lard needs to be slow heated and at cooking temp before you even dream of putting in chicken. you will get greasy yucky chicken if the oil isn't right.

If temperatures are done right there will be NO greasy chicken. It will be cripy and crunch and golden brown.

Here is one of my fried chicken recipes.

https://www.backyardchickens.com/forum/viewtopic.php?id=65100

 

[dancingbear]

If you can get a source of good, NON-hydrogenated lard, it's great. Unfortunately, the lard in the grocery stores has been hydrogenated. I don't know why, hydrogenation is usually to make a liquid oil solid at room temp. Lard already is, so why they screw up perfectly good lard by turning it into trans fats, I don't know. Maybe it keeps longer. Though if you pour hot lard into clean jars and seal, it'll keep practically forever.

If you can't raise a pig yourself, and harvest the lard when you butcher, maybe you can find somebody who raised their own pork who might be willing to sell some of the lard.

Nice recipe, Miss Prissy! Looks yummy, I'll try it. I like to try different methods, so I can have a change now and then.

I do mine a little differently, I just dredge in flour, put it in the hot grease, and salt and pepper it in the pan. I start with the heat about medium high. I usually cook two full skillets at a time. By the time I finish filling the second skillet, (flouring the pieces as I go) the first one is getting a bit brown. I turn it, reduce the heat to a medium simmer, salt and pepper again, and put a lid on it. By then the second skillet's ready to turn, so I repeat the process. I turn several times while it cooks, larger pieces especially, to brown all sides. When it's about done, I remove the lids and let it crisp back up again.

It doesn't have a thick a crust as the deeper grease fried produces, but it's delicious. Lots of brown crumblies to make milk gravy from, too.

 

[sred98]

I mix my egg and milk/buttermilk together, and use self-rising flour that is seasoned with Tony Chachere's cajun spice, salt, and pepper. I also throw in some paprika, because I think it gives it a nice color.

If you want it extra crispy, mix one egg per cup of milk/buttermilk (well-beaten) and use bisquick rather than flour. Just season it the way you would the other flour. Also, double-coat it. You know, dip it in the egg mixture, then the flour, then the egg again, then the flour. You can always go buy tempura mix in the Asian food area of your store. That makes it extra crispy.

Good luck! Your oil needs to be hot but not burning. You might want to try peanut oil and see if that works better. It can stay at high temps and doesn't burn. It also holds its heat better.

Shelly

 

[kinnip]

Thanks, looks like I'd better get jiggy with the processing.

 

[al6517]

Missprissy hit the nail on the head, it is all about temperature, bring the oil up to 300* put in the meat then drop it to 250* after a short time, then just don't rush it, turn cook, turn cook, until you get it done the way you like it. My wife makes the best fried chicken!!!! a little bias HE HE, she dotes over it for about 45 min.

 

[Cason]

My arteries are clogging up just reading this topic! lol

 

[MissPrissy]

Properly fried food will not clog up your arteries from being fried in the oils. Properly fried food have no cooking oils to cause that issue.

It was barely 20 years ago when the idea of eating an egg was one of the worst things you could do. Eggs won't clog your arteries any more than a peice of properly fried chicken will.