Looking for hate-free fried chicken recipes.

[RandySF]

Boycotting fast food chicken restaurants has never been a problem because I do not like it to begin with. So I was wondering if anyone can share a hate-free fried chicken recipe.

[Mojorabbit]

1. I found this copycat recipe a couple of days ago

http://www.seriouseats.com/recipes/2012/07/homemade-chick-fil-a-sandwiches-recipe.html?utm_source=Serious+Eats+Newsletters&utm_campaign=b184436b0f-Serious_Eats_Newsletter_August_1_2012&utm_medium=email

Homemade Chick-Fil-A Sandwiches
Note: Just like the real thing, this fried chicken is quite salty. If you would like a less salty sandwich, reduce brining time to 1 hour and decrease salt in breading.

[no_hypocrisy]

9. You lost me at 2 quarts of peanut oil.

[Mojorabbit]

11. I haven't tried the recipe

yet. I use lard cause hubby hunts and I render the fat on the boars he gets with his bow. It lasts forever and really crisps up anything you fry in it.
I had the recipe because I posted it on facebook as an alternative to eating at the restaurant.

[Le Taz Hot]

14. Wild boar?

I had it once and thought it was the best thing I ever ate. My mouth is watering just thinking about it. :slobber:

[yellerpup]

2. I posted this recipe back in 2009

for a C&B buddy who is no longer here. This recipe came from the NY Times Sunday Magazine about 30+ years ago. I think Calvin Trillin wrote the article about a quirky woman in the Kansas City area who was famous for her fried chicken and had a large and loyal following. I think it's the best recipe ever, but then the worst fried chicken I ever had was still pretty darn good...

Posted by yellerpup in Cooking & Baking Group
Wed Feb 18th 2009, 07:45 PM

You do have cast iron skillets, don't you? Chicken Betty insisted on using cast iron. I have two, one is a very deep 10" skillet with 5" sides and a lid, and the other is a 10" skillet with 3" sides. The lid fits both skillets perfectly perfectly. I am telling you this because I'm going to be cooking for my fundraiser between now and Saturday and won't have a chance to track down the recipe for you immediately. Chicken Betty was the eldest of 11 children and had been frying chicken from the time she was a little girl and was a somewhat temperamental cook. Local restaurants around Kansas City hired her when they had the chance, although I seem to recall that she would get in a tizzy over one thing or another and indulge in a little drama and walk out taking both her clientele and her skillets. She likes her fryers about 3-1/2 lbs. so they have some meat on their bones. She washes the pieces in cold water, pats them dry, then lets them air dry long enough to shake the refrigerator chill off. Salt and pepper both sides of chicken and roll them in seasoned flour. She likes salt, pepper, and a little paprika mixed in with about 4-5 C. of flour in a big bowl, and wisks all together with a fork. Divide the seasoned flour and make an assembly line with the flour on both sides and a bath of eggs beaten with milk and salt (and a drop of liquid pepper) in the middle. Chicken Betty said to "tump" the chicken into the flour mixture one piece at a time, vigorously thumping the flour into each piece. Next step, dredge the floured chicken piece in the egg mixture and let the excess drip off before rolling it into the second flour mixture and again "tumping" the flour on so that it will stick. By the time you get all the pieces dredged, dipped and floured, the deep skillet should be about half full with the oil/lard just under the smoking point (about 375) and ready to fry. She insists on using lard for frying and disapproves of oil, she did say something about Crisco, I think, but times have changed. I got into the habit of making lard when I got into making tortillas, so I use that when I make fried chicken, but these days I use a bit of it for flavoring the main frying medium, canola oil usually. Chicken Betty says it's important to let the chicken have room to float a little in the first cooking, then you transfer the pieces (when they turn golden) into the shallow skillet with the lid on tightly until the chicken begins to splutter, then you turn down the fire and set the lid ajar. Don't get into a hurry during this phase. You will be turning the chicken in the short pan several times and will take 15-20 minutes for the crust to become deep brown and very crisp. Keep the batches warm in the oven while you fry.

I have taken liberties with Chicken Betty's recipe in all ways over the years except for using cast iron to cook in and using 100% lard for frying. I have brined, not brined it, added several combinations of dried herbs and spices, and it has all been good. The success of her recipe is in the method, and the key to her method is cast iron.

[Major Nikon]

3. Lard is no better or worse than Crisco

There's still a pretty big debate over lard vs Crisco. Suffice it to say I don't think anyone can claim either is significantly worse for you, and neither is every going to be considered health food. In my own experimentation I've found no difference between the two as far as taste goes in fried foods. I have found a big difference between using either and vegetable oil with Crisco or lard being significantly better.

[yellerpup]

5. I make my own lard

so the taste is much better than Crisco and has the added benefit of having no stabilizers or preservatives makes it more easily digestible. Since our bodies have been able to recognize and extract nutrients from pork fat (all animal fats) for thousands of years, I think they are definitely better for us in the long run.

[Major Nikon]

6. You're probably better off making it yourself

Commercial lard is hydrogenated to improve shelf life. In the case of lard, I'm not sure if this is a health detriment or not, but at any rate if you are rendering it yourself you are assured it isn't hydrogenated.

[yellerpup]

7. I like lard, but my favorite is duck fat.

Best oven fries ever! Whatever I don't plan to use within a day or two (lard or duck fat) I chuck in the freezer until I need it. Sauteeing mirepoix in duck fat for bean or lentil soup really vamps up the flavor.

[Major Nikon]

8. I like using duck fat also

It lends itself very well to sous vide cooking because it can be difficult to increase flavor vs other cooking methods. A bit of duck fat added to most any meat (but particularly chicken and poultry) adds a lot of flavor.

[northoftheborder]

10. This is how I learned to fry chicken from my mother and mil. Used Crisco. Texas

[yellerpup]

16. Then you've been eatin' great fried chicken for a good while!

Don't mess with perfection--or with Texas.

[northoftheborder]

17. Yep! But I don't cook it any more, too messy and time consuming.

[yellerpup]

18. I do it for company on occasion.

And for the two of us, a little more often if I make just 4 thighs or breasts so we can have it twice.

[Major Nikon]

4. I've been considering trying fried chicken in a pressure cooker

That's how Col. Sanders got his start. You need a special type of pressure cooker to do this, which is called a pressure fryer and they are fairly expensive. This explains why:

http://en.wikipedia.org/wiki/Pressure_frying

The only thing that really stops me is I don't make that much fried foods to justify the purchase.

[Warpy]

12. Hate free, spelled correctly Chick Filet

http://www.topsecretrecipes.com/Chick-fil-A-Chicken-Sandwich-Recipe.html Other people whose recipes I've read have marinated the chicken in pickle juice for an hour at room temperature or overnight in the fridge.

Here is one that uses that method: http://hilahcooking.com/chick-fil-a-copycat/

Finger Lickin Good non bigot chicken breading mixture: http://www.cdkitchen.com/recipes/recs/520/Kfc_Chicken_Secret_Spices31600.shtml Of course, this is better if you duplicate the deep fry under pressure, but I'm not risking my pressure cooker on this stuff. Good luck to you and the Red Sox if you do.

There are plenty of alternatives out there that use less salt and sugar than the fast food varieties and can be made with vegetable oil instead of lard and suet, saving your arteries.

There is no earthly reason to eat fast food, especially chicken. It's too easy to do at home.

Now going to a bakery for croissants or petit-fours, that's a bit different.

[Lugnut]

13. Mine is pretty easy.

I use boneless skinless breasts cut into strips or chicken thighs. Marinate them overnight in buttermilk. Mix up flour and Lawry's seasoned salt in a bowl until it takes on an orange cast from the Lawry's and add drained off chicken to the mix and toss to coat. Heat cooking oil in a cast iron pan and fry the chicken until it's well browned. The buttermilk tends to make the chicken brown up really well so make sure it's done. I've had rave reviews from the family on this one.

[Le Taz Hot]

15. Here's the one I use.

I have to repeat the importance of using cast iron -- it makes ALL the difference.

I use Canola Oil as a healthier substitute for lard. I'd like to think it's healthier but you're still frying food which is not.

Prepare one bowl with about 3 eggs and pour in about 6 oz. of Louisiana Hot Sauce and mix well.

In another bowl, mix together flour and Paula Deen's house seasoning (4 parts salt, 1 part garlic powder, 1 part pepper).

Dredge chicken in egg mixture, then flower mixture. Fry in hot oil for about 12-15 minutes.

Place on cooling racks so excess oil will drain off and let cool for a few minutes.

My husband the Southerner swear by this recipe. Says it's better the KFC.

[grasswire]

19. Mrs. Knott's famous fried chicken (Knott's Berry Farm)

I made this for July 4 this year. Wish I had some now!

I posted the following on DU a long time ago.

Fried Chicken a la Cordelia Knott
Edited on Sat Jul-30-11 12:05 PM by grasswire
I found the following recipe on the Internet about twelve years ago. I've made it several times, and it is very good. To be nostalgic for Mrs. Knott's original dinner, serve the chicken with a side of stewed rhubarb, some hot buttermilk biscuits with butter and boysenberry jam, mashed potatoes with cream gravy, a side dish of bread and butter pickles.....and for dessert a slice of boysenberry pie. Yum yum!

Here's the recipe:

My first job out of High School was working at the amusement park Knott's Berry Farm in Buena Park. On a personal tour given by Mrs. Cordelia Knott herself, I learned the technique of soaking and chilling the chicken in salted water in preparing the famous fried chicken. -- Hope Pryor

1/2 cup kosher salt
1 whole chicken, cut into pieces
1 3/4 cups all purpose flour
2 tsp dried thyme
1/4 tsp garlic powder
pinch of cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 eggs
1/2 cup buttermilk
peanut oil for frying

In a large bowl or pot, dissolve 1/2 cup kosher salt in 3 quarts of water. Rinse chicken pieces and add to bowl. Cover and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water, lay out on paper towels.

Mix together the flour and seasonings, and place in a large zip lock style plastic bag. Shake to mix.

In a medium bowl, whisk the eggs, then whisk in the buttermilk.

Dip half the chicken pieces in the buttermilk, then place in the plastic bag. Shake and lay out on a wire rack. Repeat with remaining pieces. Put the rack on a large baking sheet and place in the refrigerator for 1-2 hours to set.

Pour peanut oil to a depth of 3/4 inches in a large iron dutch oven. Heat over medium-high. When oil is heated, arrange chicken pieces in the pan skin side down and cover the pan. After 5 minutes, remove the cover. Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8-10 more minutes, or until done.

Remove the fried chicken to a clean wire rack set over a large paper bag or paper towels and allow to drain.

Serves 4.

[Arsenalpe]

21. Knott's berry farm hours

Thanks for sharing Mrs. Knott's famous fried chicken Recipe. I have visited recently Knott's Chicken Dinner comes with 3 pieces of crispy meat along with salad, rhubarb, veggies, mashed potatoes, pie, and unlimited biscuits. knott's berry farm has multiple dining options to the visitors at $31.99 per person, per day Each guest can eat on the plan every 90 minutes at participating restaurants inside the park. also, a kid-friendly menu available which servers fries, pizza, and chicken tenders. moreover, Knott's Berry Farm gives free birthday buttons to those who are celebrating their birthday at Knott's. know Knott's berry farm hours and make a visit along with your family and have fun.

[Grasswire2]

22. nice info!

Thanks.

I haven't been there in a very long time.

[HopeHoops]

20. So I guess corn flakes are out.