Help me out Fried Chicken experts!!!?!
I'm thinking about serving fried chicken to a crowd of 8 adults and 9 kids after a little league game!. Is it bad to serve it at room temperature or cold!? I'll need it to be prepared and ready to serve when we all get here after the game !. What is the best way to do this!?!?!? We live in New England!.!.!.!.!.!.!.!.!.!.!.!.!.I need a Southern expert!. And if you have a killer way to prepare it, all the better!!! Thank you!Www@FoodAQ@Com
Answers:
I use potato flakes as the batter!. Double dipped is that much better!. IT makes an awesome crunch!. Light and crispy too!. The good thing about chicken is that it is good hot, warm, and even better cold!.Www@FoodAQ@Com
I make buttermilk fried chicken!.!.!.
2 whole chicken cut up
3 cups of flour w/2 tbsp each of thyme and rosemary
1 pint of butter milk
4 eggs beaten
directions:
cut chicken up and pour butter milk over it and marinate over night!.!.
mix flour thyme and rosemary along with 1tsp each of salt and pepper!.!.
beat the eggs
take chicken out of buttermilk bath and drain but dont wipe too much off leave some buttermilk on it!.!.!.
dip chicken in egg and then flour and put on a dry cookie sheet while the canola oil heats up in a dutch oven!.!.!.
add chicken one at a time till golden brown but not cooked thru!.!.!. take out and put on a clean cookie sheet and bake in oven for 40 minutes at 350 degrees!.!.!.
i would serve the chicken cold that is the way i like it!.!.!. but u may make some pieces warmed over and some cold pieces so everyone gets their favorite pieces!.!.!.
have a good weekend!.!.!.Www@FoodAQ@Com
2 whole chicken cut up
3 cups of flour w/2 tbsp each of thyme and rosemary
1 pint of butter milk
4 eggs beaten
directions:
cut chicken up and pour butter milk over it and marinate over night!.!.
mix flour thyme and rosemary along with 1tsp each of salt and pepper!.!.
beat the eggs
take chicken out of buttermilk bath and drain but dont wipe too much off leave some buttermilk on it!.!.!.
dip chicken in egg and then flour and put on a dry cookie sheet while the canola oil heats up in a dutch oven!.!.!.
add chicken one at a time till golden brown but not cooked thru!.!.!. take out and put on a clean cookie sheet and bake in oven for 40 minutes at 350 degrees!.!.!.
i would serve the chicken cold that is the way i like it!.!.!. but u may make some pieces warmed over and some cold pieces so everyone gets their favorite pieces!.!.!.
have a good weekend!.!.!.Www@FoodAQ@Com
I always soak my chicken in buttermilk mixed with hot sauce for a few hours or overnight if you have that kind of time!. I make a mixture of flour seasoned with cayenne pepper, salt, ground pepper, garlic powder, onion powder, and poultry seasoning and just dip my chicken into that and then back into the buttermilk mixture and back into the flour mixture again!. After you fry your chicken let it come to room temperature and then refrigerate it!. Enjoy!Www@FoodAQ@Com
I never fry "Fried Chicken"!!! I bake it!.
Blend a couple cups finely crushed corn flakes or other flake cereal with salt, seasoned salt, other herbs and spices you like such as sage, in a zip lock bag!. Spray the contents with pam and shake, spray again and shake, get the cornflake crumbs really greasy!. Dip the chicken in buttermilk and shake in the crumbs!. Lay on pam sprayed baking sheet with sides!. Bake at 350 for about an hour!.
I would hold this in a crockpot or portable electric roaster at 225F until serving time or put it in the refridgerator and serve cold!. You could reheat it in the micro for about a minute per piece of chicken!? but that is having starving people looking at you while you are doing it!.Www@FoodAQ@Com
Blend a couple cups finely crushed corn flakes or other flake cereal with salt, seasoned salt, other herbs and spices you like such as sage, in a zip lock bag!. Spray the contents with pam and shake, spray again and shake, get the cornflake crumbs really greasy!. Dip the chicken in buttermilk and shake in the crumbs!. Lay on pam sprayed baking sheet with sides!. Bake at 350 for about an hour!.
I would hold this in a crockpot or portable electric roaster at 225F until serving time or put it in the refridgerator and serve cold!. You could reheat it in the micro for about a minute per piece of chicken!? but that is having starving people looking at you while you are doing it!.Www@FoodAQ@Com
You could always fry it up making sure it is done right before you leave,then put it in a very slow oven,say,150 degrees covered so it won't dry out,or in a couple of large crock pots on low!.Or you can put it in the fridge once it cools down,and when you get home warm it up again in a 400 degree oven,of course you will have to wait a bit before eating,you could do that as soon as you get home and tend to other things while it is heating up!.Www@FoodAQ@Com
room temp or cold is fine !.!.!.!.!.Last night, on Food Network, Paula Deen made hers (Paula's Party)!. You could see her recipe on their website!. I'm going to try that recipe next week:) !.!.!.!.!.!. and make this ahead to serve with the chicken:
FRUIT AMBROSIA
2 c!. heavy whipping cream
1/2 c!. sugar
1 tsp!. vanilla extract
1/2 tsp!. almond extract
1 large can mandarin oranges, drained
1-2 cans fruit cocktail, drained
3-4 c!. miniature marshmellows
Whip cream, sugar & extracts until very stiff peaks!. Fold in fruit & marshmellows!. Chill !.!.!.(I've made this the day ahead)!.!.!.!. the kids will LOVE it!Www@FoodAQ@Com
FRUIT AMBROSIA
2 c!. heavy whipping cream
1/2 c!. sugar
1 tsp!. vanilla extract
1/2 tsp!. almond extract
1 large can mandarin oranges, drained
1-2 cans fruit cocktail, drained
3-4 c!. miniature marshmellows
Whip cream, sugar & extracts until very stiff peaks!. Fold in fruit & marshmellows!. Chill !.!.!.(I've made this the day ahead)!.!.!.!. the kids will LOVE it!Www@FoodAQ@Com
fried chicken doesn't take that long to cook!. My advise to you is to prepare the chicken before you go to the game and keep someone at your house betting the oil hot while you are away!. This might sound crazy, but here is how I do mine at home, and the restaurant I managed!. Soak it in buttermilk for two hours!. Drain and towel dry!. Roll in seasoned flour!. Dip in egg wash (eggs and a small amount of water or buttermilk)!. And last, roll in boxed mashed potatoes!. Yea, that's right,dry mashed potatoes! Your guests will go crazy!. Deep fry them (oil at 350) until they have nice color, and are cooked through!. Be sure to start cooking the larger pieces first!. Have fun cooking!Www@FoodAQ@Com
Cut your chicken up and soak in butter milk overnight!. Before you fry, double dip in the egg bath/ seasoned coating!. Serve at room temp, although personally I prefer it cold!.
Good Luck
BWww@FoodAQ@Com
Good Luck
BWww@FoodAQ@Com
Keep in mind that chicken should not be left at room temperature for more than 2 hours!. Cold chicken is fine, but you coild take the chill off by warming it in the oven for 10 minutes before serving!. See recipe below!.
PREP TIME 25 Min
COOK TIME 30 Min
READY IN 55 Min
INGREDIENTS
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
1 cup Italian flavored bread crumbs
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
DIRECTIONS
In a medium bowl, beat together ? cup milk and egg!. In a resealable plastic bag, mix together the flour, bread crumbs, garlic salt, paprika, pepper and poultry seasoning!. Place chicken in bag, seal, and shake to coat!. Dip chicken in milk and egg mixture, then once more in flour mixture!.
In a large skillet (preferably electric), heat oil to 365 degrees F (185 degrees C)!. Place coated chicken in the hot oil, and brown on all sides!. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes!. Remove chicken from skillet, and drain on paper towels!.
Note: If desired you can fry chicken until evenly browned on all sides!. Place a wire rack on a jelly roll or cookie sheet!. Place chicken on the rack and bake in a 350 degree oven for at least 30 minutes!. pierce thigh piece to the bone to check for doneness!.
For Fried Chicken Cream Gravy
Discard all but 4 tablespoons of the frying oil!. Over low heat, stir in 3 to 4 tablespoons of flour!. Stirring constantly, cook about 2 minutes!. Whisk in 235 ml chicken broth/chicken stock, scraping browned bits off bottom of skillet!. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly!. Reduce heat to low, and simmer for about 5 minutes!. Serve immediately with the chicken!.Www@FoodAQ@Com
PREP TIME 25 Min
COOK TIME 30 Min
READY IN 55 Min
INGREDIENTS
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
1 cup Italian flavored bread crumbs
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
DIRECTIONS
In a medium bowl, beat together ? cup milk and egg!. In a resealable plastic bag, mix together the flour, bread crumbs, garlic salt, paprika, pepper and poultry seasoning!. Place chicken in bag, seal, and shake to coat!. Dip chicken in milk and egg mixture, then once more in flour mixture!.
In a large skillet (preferably electric), heat oil to 365 degrees F (185 degrees C)!. Place coated chicken in the hot oil, and brown on all sides!. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes!. Remove chicken from skillet, and drain on paper towels!.
Note: If desired you can fry chicken until evenly browned on all sides!. Place a wire rack on a jelly roll or cookie sheet!. Place chicken on the rack and bake in a 350 degree oven for at least 30 minutes!. pierce thigh piece to the bone to check for doneness!.
For Fried Chicken Cream Gravy
Discard all but 4 tablespoons of the frying oil!. Over low heat, stir in 3 to 4 tablespoons of flour!. Stirring constantly, cook about 2 minutes!. Whisk in 235 ml chicken broth/chicken stock, scraping browned bits off bottom of skillet!. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly!. Reduce heat to low, and simmer for about 5 minutes!. Serve immediately with the chicken!.Www@FoodAQ@Com
You got some really good answers, Ee!. I'm not sure where everyone is from that answered you, but i'm from Tennessee and have been frying my grannys recipe for chicken since i was 6 yrs old, (40 years)!. It was the first thing she taught me how to cook!. If you want a VERY simple recipe that doesn't take alot of prep, heres hers!.!.!.!.!.!.all ya'll will need is!.!.!.!.
1 gal!. zip bag
self rising flour (makes it fluffier)
cut up chicken rinsed with cold water!.
salt and pepper!.
Rinse chicken in cold water, season w/salt and pepper on both sides!.
After you've seasoned it, take a gallon zipper bag and add about 4 c!. of flour (she used a papersack, didn't have zip bags back then)!. Put 3-4 pieces of chicken in and shake till coated!. In a medium high hot skillet, (you'll know its hot enough if you put a wooden spoon handle in and it bubbles around the spoon) with just enough oil to come below the halfway mark of the skillet, add chicken slowly!.
Don't crowd your skillet, 4-5 pieces depending on how big your skillet is, hers was a 10 in!. cast iron!. Whatever you do, DON'T FRY ONE PIECE AT A TIME!.!.!.!.:)!.!.!.!. they will burn!.
Everytime you add a piece it brings down the temp!. of the oil!.
Thats why you never walk away from it!. Large pieces have a tendency to get black spots on the skin if you don't keep an eye on them!. Thats cause they sit too long on one side!.
When both sides are a little darker than p-nut butter, put them on some paper towels to drain, and as soon as you do sprinkle a smidgen of salt on them while they are still wet from the oil!. Depending on how much you are making, it shouldn't take more than an hour or two to cook enough for 17 ppl!.
As a bonus, heres her potatoe salad recipe, just in case!. It makes enough for 20-25 ppl!.
10-15 (medium size) red and white potatoes!.
1/2 cup diced small, green onions
1/2 cup diced small, celery
1/2 cup diced small, vidalia onion
1/2 cup diced small, bell pepper
3-4 T!. sweet relish
8-10 oz!. real mayo
1/2 T!. jalapeno mustard!.!.!.!.or plain yellow if you prefer
1 t!. garlic powder
1 T!. bacon bits
salt and pepper to your own taste
Start by washing and dicing potatoes with skin on!. Then put them in a large pot and boil in salted water!. While they are boiling, dice your veggies and gather spices/seasonings!. After the potatoes get to be fork tender, drain them and pour them back in the warm pot with lid off so they will dry before you add the mayo, or else the mayo will become watery!.
After the potatoes have had a chance to dry, mix in veggies, mayo, relish, mustard, salt, pepper, bacon bits and garlic powder!. Mix well and chill!.
I know your friends will enjoy it if you pick mine!.!.!.!.!.!.
Krystan
chefgirl217@yahoo!.comWww@FoodAQ@Com
1 gal!. zip bag
self rising flour (makes it fluffier)
cut up chicken rinsed with cold water!.
salt and pepper!.
Rinse chicken in cold water, season w/salt and pepper on both sides!.
After you've seasoned it, take a gallon zipper bag and add about 4 c!. of flour (she used a papersack, didn't have zip bags back then)!. Put 3-4 pieces of chicken in and shake till coated!. In a medium high hot skillet, (you'll know its hot enough if you put a wooden spoon handle in and it bubbles around the spoon) with just enough oil to come below the halfway mark of the skillet, add chicken slowly!.
Don't crowd your skillet, 4-5 pieces depending on how big your skillet is, hers was a 10 in!. cast iron!. Whatever you do, DON'T FRY ONE PIECE AT A TIME!.!.!.!.:)!.!.!.!. they will burn!.
Everytime you add a piece it brings down the temp!. of the oil!.
Thats why you never walk away from it!. Large pieces have a tendency to get black spots on the skin if you don't keep an eye on them!. Thats cause they sit too long on one side!.
When both sides are a little darker than p-nut butter, put them on some paper towels to drain, and as soon as you do sprinkle a smidgen of salt on them while they are still wet from the oil!. Depending on how much you are making, it shouldn't take more than an hour or two to cook enough for 17 ppl!.
As a bonus, heres her potatoe salad recipe, just in case!. It makes enough for 20-25 ppl!.
10-15 (medium size) red and white potatoes!.
1/2 cup diced small, green onions
1/2 cup diced small, celery
1/2 cup diced small, vidalia onion
1/2 cup diced small, bell pepper
3-4 T!. sweet relish
8-10 oz!. real mayo
1/2 T!. jalapeno mustard!.!.!.!.or plain yellow if you prefer
1 t!. garlic powder
1 T!. bacon bits
salt and pepper to your own taste
Start by washing and dicing potatoes with skin on!. Then put them in a large pot and boil in salted water!. While they are boiling, dice your veggies and gather spices/seasonings!. After the potatoes get to be fork tender, drain them and pour them back in the warm pot with lid off so they will dry before you add the mayo, or else the mayo will become watery!.
After the potatoes have had a chance to dry, mix in veggies, mayo, relish, mustard, salt, pepper, bacon bits and garlic powder!. Mix well and chill!.
I know your friends will enjoy it if you pick mine!.!.!.!.!.!.
Krystan
chefgirl217@yahoo!.comWww@FoodAQ@Com