You're making me hungry! I don't eat my chickens, only the eggs...but I do eat my rabbits...all white meat and yummy!
***Post your pics of chicken dinners, please***
- Thread starter Charles07
- Start date
- Thread starter
- #102
Our tenderest fried chicken yet! A pair of 15 week old cockerels (3rd generation RSLs) that I hatched with the incubator:
Beautiful Charles07!
Can you tell me your steps to good fried chicken? I'm not that good at it, and I like to compare others' methods....
Can you tell me your steps to good fried chicken? I'm not that good at it, and I like to compare others' methods....
Charles07: Looks So Good!
The brother inlaw wired the coop for power and was rewarded with this and tequila. 3 week c-x
Dennis
Dennis
Brined, butterflied, then smoked a few 5-month old roosters....
Dennis, those little cornish X look great! Mine are 3.5 weeks old now.... hmmm...... will I be able to wait??
Liz
Liz
We can go a little early litterbit but that is insane! lol !
LMK when I should order the next batch- im waiting till Nov 1 to see if ideal does another bargain bunch.
LMK when I should order the next batch- im waiting till Nov 1 to see if ideal does another bargain bunch.
- Thread starter
- #109
Quote:
Sure!
The key is to double, if not triple batter the chicken. That's what gives it the fluffiness of KFC.
Crack eggs into dipping bowl, we use roughly a dozen for 2 chickens
Mix flour and spices in secondary dipping bowl
Dredge chicken pieces in egg, then flour mixture...rinse and repeat [Edited to add: "rinse and repeat" is a shampoo bottle instruction, literally meaning to repeat the previous action. No rinsing or water is involved with this.
]...and repeat again and again if so desired.
Making a super fluffy and crunchy batter covering is the easy part, as demonstrated above.
The next part is discovering when and where "done" is.
We heat the oil (enough to cover the chicken) to 350 degrees, and cook the bone-in portions for 7-8 minutes, boneless 4-5 minutes.
Insert a meat thermometer into the largest piece, per batch, when the temperature reaches 160 degrees, the batch is done.
We tried recipe after recipe for years! Then my dear grandmother asked me one day, "Wait, you are only coating the chicken once?"
Problem solved. Grandmother is always right, and heritage fried chicken really is easy.
Oh, and thanks Jen4!
Sure!
The key is to double, if not triple batter the chicken. That's what gives it the fluffiness of KFC.
Crack eggs into dipping bowl, we use roughly a dozen for 2 chickens
Mix flour and spices in secondary dipping bowl
Dredge chicken pieces in egg, then flour mixture...rinse and repeat [Edited to add: "rinse and repeat" is a shampoo bottle instruction, literally meaning to repeat the previous action. No rinsing or water is involved with this.
Making a super fluffy and crunchy batter covering is the easy part, as demonstrated above.
The next part is discovering when and where "done" is.
We heat the oil (enough to cover the chicken) to 350 degrees, and cook the bone-in portions for 7-8 minutes, boneless 4-5 minutes.
Insert a meat thermometer into the largest piece, per batch, when the temperature reaches 160 degrees, the batch is done.
We tried recipe after recipe for years! Then my dear grandmother asked me one day, "Wait, you are only coating the chicken once?"
Problem solved. Grandmother is always right, and heritage fried chicken really is easy.
Oh, and thanks Jen4!
Last edited:
Terrrific!! Thank you so much!!!
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