Fried chicken talk

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they can do it anyway they like .....but they will never get good fried chicken doing it that way !!! after experiminting frying chicken just about every which way for 30+ years , i think i can say with some certainy that anyone can fry chicken, but very damn few can do it well !!
 
grumpyoldman said:
they can do it anyway they like .....but they will never get good fried chicken doing it that way !!! after experiminting frying chicken just about every which way for 30+ years , i think i can say with some certainy that anyone can fry chicken, but very damn few can do it well !!
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My SE Texas grandmother could fry chicken like nobody's business. I've never eaten better in all my 62 years.
 
i never said that i was the only one that knows how to fry chicken , they are a few people that know how to do it right , just not many !!!!
 
grumpyoldman said:
i never said that i was the only one that knows how to fry chicken , they are a few people that know how to do it right , just not many !!!!
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Don't be so sensitive. I wasn't accusing you of doing so, just stating that she knew how to do it better than anyone I've ever known.
 
My grandmother made the best fried chicken as well. She used chickens she had grown and killed herself, and fried chicken for supper/dinner at least 5 days a week for grandaddy, my cousin and the farm hands. There was always leftover fried chicken and biscuits on the table for snacks in case anybody got hungry so they could grab and go.

She made really darn good biscuits too.
 
lets forget about recipes here and just deal with the frying itself ,
no one and i repeat no one can pan fry chicken as well as one can in a deep fryer ,
think about it, when you pan fry your going to have burnt spots and undercooked spots , there is no good way around this , thats where deep fryers come in ,(1) the chicken fries evenly , (2) you have total control of the temp. (3) it does not require constant attention ( simply time it )...maybe some people like their chicken burnt on one side and hopefully cooked on the other .....i don't
the only other way is to air fry it , i have never tried this way , but my son uses his all the time and tells me that he sprays his chicken with oil to air fry it , to me this is just another way of deep frying since the hot air heats up the oil he just sprayed on it , granted it doesn't use as much oil but the result is the same , or so i would think
 
oh dear . . .

there are a couple of 'things' where - in my kitchen - I do best with 'combined cooking methods'

mucho prime example: grilled cheese sandwiches. the classic prep requires innate temperature control so the bread is toasted and the cheese is melted/gooey - - - all at the same time.
my method: fry in butter until pretty - then nuke it in the microwave 10-15 secs to properly melt the cheese....

same with fried chicken - especially "thick" pcs. deep fry to pretty/crispy/crunchy - finish in a 250'F oven to 'cook thru'
same with thick pork chops - sear/color to pretty - oven finish to non-pink (non-pink is DW's thing... I pull mine earlier....)
same with bone in thickish steak - sear/color to pretty - oven finish to non-pink (non-pink is DW's thing... I pull mine earlier....)

it's not all too distant from frying onion&green peppers for a steak sandwich. I do them low and slow slow slow.
I start the onion&pepper a good one hour before the steak aka beef slices.

results trump blind methods/timing .every.single.time....
 
"no one and i repeat no one can pan fry chicken as well as one can in a deep fryer "

not true.
burnt and blonde spots are merely an indication of 'not the right temp control'
 
not true.
burnt and blonde spots are merely an indication of 'not the right temp control'

yea you keep right on thinking that
 
grumpyoldman said:
the only other way is to air fry it , i have never tried this way , but my son uses his all the time and tells me that he sprays his chicken with oil to air fry it , to me this is just another way of deep frying since the hot air heats up the oil he just sprayed on it , granted it doesn't use as much oil but the result is the same , or so i would think
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No. Air frying doesn't taste nearly as good as the real deal.

CookieMonster said:
"no one and i repeat no one can pan fry chicken as well as one can in a deep fryer "

not true.
burnt and blonde spots are merely an indication of 'not the right temp control'
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Exactly. My grandmother pan fried in a cast iron skillet, perfect chicken every time. She did not have a deep fryer.
 
grumpyoldman said:
no one and i repeat no one can pan fry chicken as well as one can in a deep fryer ,
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Yeah, you keep thinking that.

CookieMonster said:
not true.
burnt and blonde spots are merely an indication of 'not the right temp control'
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Yes, or a crappy pan.

JAS_OH1 said:
No. Air frying doesn't taste nearly as good as the real deal.

Exactly. My grandmother pan fried in a cast iron skillet, perfect chicken every time. She did not have a deep fryer.
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yep.

grumpyoldman said:
yea you keep right on thinking that
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I can pan fry chicken, and get it done in the pan, without burnt or too dark spots. You just have to use a heavy pan and the correct temperature.

Our deep fryer got tossed long ago. Too much wasted oil because we don't care to deep fry that often.

My grandmother didn't have a deep fryer, even once they were available to home cooks. She used her trusty cast iron pans and NEVER had burnt or undercooked chicken.
 
heavy cast iron pans ? , i have a total of 7 of them ..i repeat nobody can fry chicken in one as well as they can a deep fryer. end of story



pan2.jpg

pan1.jpg
 
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