tag:blogger.com,1999:blog-80010390870727365422024-03-18T21:10:04.664-05:00The Fried Chicken BlogA Blog About My Experiments With Fried Chicken and a Documenting of the Many Parish Picnics in the German/Czech Towns of Central Texas (With Photos and Videos)Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-8001039087072736542.post-77282423892625560302024-02-15T09:27:00.003-06:002024-03-18T21:09:31.883-05:00Picnics - Fried Chicken Picnics in 2024<p> 2024 - HERE BEGINS THE CALENDAR FOR 2024. IT WILL BE UPDATED AS NEW INFORMATION ON EVENTS BECOMES AVAILABLE. THIS IS GOING TO BE A GREAT YEAR FOR FRIED CHICKEN!</p><p><br /></p><p>(March)</p><p>March 31st. Moulton. </p><p><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: Roboto, sans-serif; font-size: 14px;">St. Joseph’s Catholic Church in Moulton will host an Easter Picnic, March 31. The Easter Picnic has been a Moulton tradition. The event will be held on Easter Sunday at the St. Joseph’s Social Center.The day begins with Mass at 10 a.m. in the church followed by the blessing of Easter baskets and an Easter Egg Hunt for the childten.Beginning at 10:30 a.m., the famous Moulton fried chicken dinner…</span></p><p><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: Roboto, sans-serif; font-size: 14px;"><br /></span></p><p>(April) (This is a good one and highly recommended)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlW6EqkgERQ9xf_Vg5dfz-byq5DR0-jcW1T04IqDwOh4Z2dZfWJsMTQJNMNCyhGomDJwW59lPl5wTUNuDc3QOwOCDD5jGFocXAvHHD0JD1LrDtb4JJtkO4UI5SfGp0x4XX98Fs8_zr8BIQC1GxHSicZn1uTTIF9q-ySEbW0zmcWNm3bIyBQWRV9VDSJA/s1896/Screenshot%202024-02-16%20at%209.10.48%E2%80%AFAM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1896" data-original-width="1258" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlW6EqkgERQ9xf_Vg5dfz-byq5DR0-jcW1T04IqDwOh4Z2dZfWJsMTQJNMNCyhGomDJwW59lPl5wTUNuDc3QOwOCDD5jGFocXAvHHD0JD1LrDtb4JJtkO4UI5SfGp0x4XX98Fs8_zr8BIQC1GxHSicZn1uTTIF9q-ySEbW0zmcWNm3bIyBQWRV9VDSJA/s320/Screenshot%202024-02-16%20at%209.10.48%E2%80%AFAM.png" width="212" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWePeCNOstGa5n3Ns9Bs11kXS13NK13mBaDlUR3BYKNBjFHOdgD_FA9rH_pvYrxmtDs2XrQJYQE-taJEj-wOBfvKUtlSz2_kb7N4RGPs-fYNv7vHEpptVEw5W2Do3B73bD_BLD3vdJh1nqm4Wy1hClIjWu_09RMREy2VjF3KpmsPg1Wvi1_4T5EndTeg/s1336/Screenshot%202024-02-16%20at%209.19.46%E2%80%AFAM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-81616337676297393492023-03-19T09:54:00.004-05:002024-02-08T18:14:44.752-06:00German Chocolate Cake Recipe<p> German chocolate cake is not "German". It refers to German's chocolate, a type of chocolate developed by Sam German in 1852 for the Baker's Chocolate Company. The recipe is very Texan, from a Dallas/Fort Worth State Fair.</p><p><br /></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">German Chocolate Cake<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">I typically use the 1234 cake recipe from the back of the Swan’s Down cake flour box. But, here also is the cake recipe for this one. The custard frosting recipe makes a lot and you will have left over frosting for topping on Rice Krispie Treats.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">3 cups sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 ½ cups, that is, 3 sticks, unsalted butter<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">3 cups evaporated milk<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">12 egg yolks, beaten<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">3 cups flaked and sweetened coconut<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">3 cups of chopped pecans<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">3 teaspoons of vanilla extract<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Combine the ingredients except the vanilla, coconut and pecans in a sauce pan and cook over medium heat, stirring until thickened for about 10-15 minutes. Allow to cool for at least 20 minutes and then add the coconut, vanilla and pecans and set aside.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">This cake recipe calls for 350 F oven, floured (3) 10 inch pans<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 ½ cups AP flour (assumed 120 g per cup)or, try it with cake flour<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 ½ cups unsweetened cocoa powder<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 ½ teaspoons salt, or less if preferred<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 tablespoon baking soda<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 tablespoon baking powder<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">3 cups sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">5 large eggs<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 ½ cups buttermilk (the acid in the buttermilk will react with the baking soda)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 ½ cups strong coffee<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 ½ sticks of softened & unsalted butter.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">As bakers, you know that you beat your softened butter with your sugar until creamy. Then you add eggs. Then the wet ingredients. Separately, you’ve whisked together the dry ingredients and you add these just until blended.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">For less of each, divide these recipes in half. Baking time is about 25-30 minutes.<o:p></o:p></p><p><br /></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-22153957864606050302023-02-03T02:00:00.000-06:002023-02-03T09:48:29.071-06:00Gus's Fried Chicken Recipe - The Best Duplication So Far of the Gus's Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNH4jK4zBXf3AXbKeWdBBH-vvh9YSy-ts3xytmjWYemfIDUOdX4shb2WVOdFiKC1lHFlX1BKeSSOST_oxzYn3Q0SIeN5XDap6juUbGa7vuHm70hcQVKYFVB6y2r9ihYBsGzYUH-fSih70/s1600/fullsizeoutput_44e9.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1419" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNH4jK4zBXf3AXbKeWdBBH-vvh9YSy-ts3xytmjWYemfIDUOdX4shb2WVOdFiKC1lHFlX1BKeSSOST_oxzYn3Q0SIeN5XDap6juUbGa7vuHm70hcQVKYFVB6y2r9ihYBsGzYUH-fSih70/s640/fullsizeoutput_44e9.jpeg" width="566" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I came as close as I have gotten to duplicating the Gus's Fried Chicken recipe. Here follows the latest, updated recipe:</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt;"><br /></span></b></div>
<div class="MsoNormal">
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<span style="font-size: 16pt;"><b><span style="font-size: large;">Gus’s Fried Chicken</span><span style="font-size: 16pt;"><o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b>#1 2020 (Your Baseline Recipe Before You Start Modifying It For Your Personal Tastes)<o:p></o:p></b></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b> 24 hour marinade of the following slurry of water, cornstarch and spices. This long period in the fridge tenderizes the chicken breast(s). . Begin the day before you plan to fry the chicken.</b><br />
<b>(Increase these quantities, depending on how much chicken you plan to make)</b></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b>1 lb boneless skinless chicken breast cut into three pieces (or, your standard bone-in chicken pieces like Gus’s does. I went with boneless chicken breasts for this recipe because they are a challenge and I thought this would be a good recipe starting point)<o:p></o:p></b></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b>1 cup corn starch<o:p></o:p></b></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b>¼ cup (4 tablespoons) all purpose flour<o:p></o:p></b></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b>1 tablespoon ground black pepper<o:p></o:p></b></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b>1 tablespoon sweet paprika<o:p></o:p></b></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b>1 tablespoon cayenne pepper<o:p></o:p></b></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b>1 teaspoon Kosher salt<o:p></o:p></b></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b>1 cup water (Note: The recipe used to be for buttermilk, but I got to thinking that water might add to the crunch. Feel free to try either buttermilk or water and then decide.) (Note: 1 ½ cups is too much. On my first go, I actually ended up with 1 ¼ cup water and poured off a little water in the morning that had gathered on top of the marinade and that is how I came up with the 1 cup measurement).<o:p></o:p></b></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<br /></div>
<div class="separator" style="clear: both; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
</div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b>Marinade for 24 hours In the refrigerator, keeping everything refrigerated to protect against bacterial growth</b><b>. Remove the chicken from the marinade/batter and if everything goes well, the batter/slurry will cling to the pieces. You may need to agitate the batter/slurry to assure that it coats the chicken pieces.</b><br />
<b><br /></b></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif;">
<b>Fry at 325-350 F. Use a neutral vegetable or corn oil. I’ve become a big fan of sunflower oil as it has a high smoke point, but, yeah, vegetable, corn, peanut oils are fine if that is what you have. </b><b> I do not recommend canola oil as it smells like frying fish and adds an unpleasant fish taste to fried foods.</b><br />
<b><br /></b>
<b>Note, when the exterior crust looks perfect, the interior may still be uncooked. Especially if you are doing a variation with other chicken pieces or really large chicken breasts. It is the curse of these huge chickens that they sell now. If you decided to go with a whole chicken, do your best to buy a 2.5-3 lb chicken as this will allow the interior to cook</b><br />
<b><br /></b>
<b>If it isn't spicy enough, "salt" with Tony Chachere creole seasoning. Next time you make it, increase the amount of cayenne, and/or, add chopped whole serrano chiles or habanero chiles to the marinade.</b></div>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFaKNYgLXhGlPhkjehVNNj_T5dPU4yh10lSu4DzO6XuruWrS7cs9US_T0Xqrl7IZOFFz3kwlpzmk1oCfU0qJW0u0I_A_vHgyQzA-Iv7zI02DPfVb6CAArqUi7v2SQvbo38tOOP0lkwtw/s1600/IMG_7452.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFaKNYgLXhGlPhkjehVNNj_T5dPU4yh10lSu4DzO6XuruWrS7cs9US_T0Xqrl7IZOFFz3kwlpzmk1oCfU0qJW0u0I_A_vHgyQzA-Iv7zI02DPfVb6CAArqUi7v2SQvbo38tOOP0lkwtw/s400/IMG_7452.JPG" width="400" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>The long marinade has the effect of making the chicken very moist; even the chicken breasts. Though, as we all know from Kenji Lopez-Alt's articles for Serious Eats, "brining" or long marinades will change the texture of the chicken meat, making it more homogeneous (what Mike Logan, a friend of mine, calls "hammy" in reference to the texture of smoked hams).</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>I still finish the chicken in the oven to assure that it is cooked throughout.</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Temptation may be to make a thicker batter. But I think that for the crispiest crust, a thinner batter is the way to go. Just enough so that it clings.</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>I used to remove my chicken pieces from the marinade batter with tongs. But I found that this scraped away some of the batter. Now, I just spear the pieces with a fork and drop them into the hot oil.</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>You can test the quality of your batter by pouring some into the hot oil and frying it up crisp. Taste it and adjust seasonings. If it is too spongy tasting instead of crisp tasting, it may have been too thick and will need to be thinned slightly. </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>If you've ever had really good Korean fried chicken, that is similar to the Gus's recipe.</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>A local Korean chicken place (Toreore) uses this brand of extra crispy batter mix for theirs. You may wish to find it online and buy some to try: Shirakiku brand Extra Crispy Tempura Batter Mix.</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-size: large;">Here follow my previous notes, comments and riffs as I continued to work on a Gus's Fried Chicken recipe over the past several years.</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;">But First: Comments from First Hand Experiences From Readers" of this Blogpost:</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><span><span style="font-family: inherit; font-size: medium;">A. "I have few "first person" notes on your recipe...</span></span><div dir="auto"><span style="font-family: inherit; font-size: medium;">The chicken is delivered custom prebrined and drained from the processor smelling strongly of dill pickle juice (the neon green hamburger slice variety). The chicken is then rotated into large tubs, ice mixed in, and then into the walk-in cooler. The next day, that chicken is then put into a "batter tumbler" (drained but ice left in) with buttermilk and a bag of "Sophie's Mix" which is as far as I can tell, cornstarch, AP Flour, kosher salt, black and white pepper, garlic and onion powder, and lots and lots of cayenne pepper, probably some paprika for added red color. The chicken tumbles until completely coated and batter viscosity adjusted with small amounts of ice water (taking account for liquid that will purge from chicken and melted ice but also some loss from evaporation. Back into tubs into walkin for another 24hr period. The next day that chicken is then ready to fry. It's tossed with a touch more cayenne and so that all chicken is coated with batter and then fried in peanut oil at 375°F. To my memory this is the best I have for you from working at the Austin Gus' for about a year or so. The photos you posted look strikingly similar to their chicken but most people don't know about the pickle brine since it doesn't happen in house. I just always got a strong odor every morning when the chicken truck deliveries were being taken in. Hope that helps."</span></div><div dir="auto" style="font-family: Helvetica;"><span style="font-size: medium;"><br /></span></div><div dir="auto"><span style="font-family: inherit; font-size: medium;"><span>B. "</span><span style="color: #1a1a1b; font-style: inherit; font-variant-caps: inherit;">There's no real magic trick to their recipe. They use a batter made mostly of buttermilk, cornstarch, and assorted spices. Mainly cayenne, hot sauce, black pepper, paprika, garlic, and salt. Might be a bit of onion mixed in there. The shake mix is mostly the same stuff. They fry it in peanut oil and add the shake to it a couple times mid fry. It is definitely fried in peanut oil, no other oil will produce the same result.</span></span></div><div class="_3cjCphgls6DH-irkVaA0GM " data-testid="comment" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 2px 0px; vertical-align: baseline; width: 559px;"><div class="_292iotee39Lmt0MkQZ2hPV RichTextJSON-root" style="border: 0px; color: #1a1a1b; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 21px; margin: 0px 0px -1px; overflow: auto; padding: 0px 0px 1px; vertical-align: baseline; word-break: break-word;"><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">But on the whole, it's a fairly straightforward process. Just a matter of paying attention to what you're doing when deep frying. Given the daily throughput, I'm assuming that they do not pre-marinade the chicken, just are careful about the batter and shake during the frying process. You could get similar or better results from soaking the chicken in a thinner version of the batter in the fridge for 24 hours, because that would soften the meat up and ensure better heat transfer.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">But the main thing is to ensure consistency of the batter on the surface during the fry, checking it multiple times and adding shake for flavor, in order to keep it hot enough for long enough to ensure it's fully cooked instead of still cold inside. Basically double or triple fry with additional batter and shake each time you check it. With thin enough batter, additional batter won't over thicken it.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0px; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">You also need to cook each type of piece separately. Breasts are going to take longer and somewhat more attention than drums or wings, for example. Wouldn't be surprised if they have different pre-set times and/or sections for each type of piece. - Otto M (Reddit)</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0px; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;"><br /></span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0px; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">C. "<span style="caret-color: rgb(0, 0, 0); font-style: inherit; font-variant-caps: inherit;">I went to the original Gus’s many times and I knew Gus and Terrence (Gus’s oldest son).</span></span></p><div class="_3cjCphgls6DH-irkVaA0GM " data-testid="comment" style="border: 0px; caret-color: rgb(0, 0, 0); color: black; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 2px 0px; vertical-align: baseline; width: 540px;"><div class="_292iotee39Lmt0MkQZ2hPV RichTextJSON-root" style="border: 0px; color: #1a1a1b; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 21px; margin: 0px 0px -1px; overflow: auto; padding: 0px 0px 1px; vertical-align: baseline; word-break: break-word;"><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">They most definitely cooked in peanut oil and there’s likely cayenne in it (Terrance’s chicken was hotter than Gus’s) but the mixture was strange. And they most definitely did not pre-soak the chicken - it was mixed up in a tub with the “batter.” Right before cooking.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">The “batter” (if you could call it that) looked like the pink slime in the underground river from ghostbusters 2 - that’s the best way I can describe it. It dripped off the chicken with the consistency of syrup but had a pink hue.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">People would try all sorts of things to try to get the recipe including calling saying they were the hospital and someone was having an allergic reaction</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">Gus was a no frills man and would kick you out for cussing or putting your feet on the bench across from you (which was easy to do because the booths were so small in the shack). He was an old ww2 army vet. He used to call the recipe “the grave recipe” because he was taking it to his grave and not even his sons had it.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">He finally started getting older and have his two sons the recipe but Gus refused to sell it. He once told me church’s had offered him 500,000 and he turned it down because he had heard the Coronel (KFC) had gotten more and that his chicken was way better than the Colonel’s recipe.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">Gus finally passed and after some time his sons franchised - the first one being downtown. They still mixed the “batter” in mason and sold it to the one downtown.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">Funny thing, the one downtown was terrible when it opened. But there was a fire at the original in Mason (one of several) and while it was being repaired and brought up to code, the sons came down to the original and told the couple that ran the franchise all the things they were doing wrong (they since divorced, the wife kept the one downtown and the husband opened the one on mendenhall - the second franchised location).</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">Since then a company formed here in Memphis finally bought the recipe from Gus’s sons and it now sits in a vault like the original coke recipe. That company handles all franchising and sales of the “batter.”</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">Gus was one of a kind - I don’t think I ever saw him smile. If he wasn’t cooking he’d sit in his spot (usually the booth closest to the kitchen), in a perfectly ironed white or blue shirt sleeve shirt, hand on his cane. His hair was white and he still wore it in a same short 1950s style.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">He had zero tolerance for anyone not abiding by the rules of his tiny restaurant. That was his domain. They sold 40s of 2 or three domestics and the only sides were beans, dirty rice, and white bread.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">The service took forever and a day. Each son and Gus had their own chicken when they were cooking and that was their profit for the day on sales during their cooking shift.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">Remember the place was very small and wide open - the “kitchen” was just a couple of fryers right behind the cash register.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">After Gus passed they’d shut the restaurant down when Judge Judy was on - if you were in there you were good but the screen door would be locked and there would often be a line forming outside while everyone - wait staff (all family) and cooks alike watched.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0.25em; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">Another fun fact - the second gus’s wasn’t the one downtown. For a short time one of Gus’s sons ran one in Jackson, TN. This was way before the franchise agreements.</span></p><p class="_1qeIAgB0cPwnLhDF9XSiJM" style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0.8em 0px 0px; vertical-align: baseline;"><span style="font-family: inherit; font-size: medium;">Lots of memories from that place. IMHO the original will always be the best and the one downtown is as close to the original as you can get. All others are good but not great (I’ve been to a couple that should be shut down due to quality." -Benefit of Mr. Kite (also Reddit)</span></p></div></div><div class="_3KgrO85L1p9wQbgwG27q4y" style="align-items: center; border: 0px; caret-color: rgb(0, 0, 0); color: black; display: flex; flex-flow: row nowrap; font-family: IBMPlexSans, Arial, sans-serif; font-size: inherit; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="_1E9mcoVn4MYnuBQSVDt1gC _2oM1YqCxIwkvwyeZamWwhW _1ewTEGuogtFmDvDII2T2Yy" id="vote-arrows-t1_hq2r52l" style="align-items: center; border: 0px; display: flex; fill: inherit; flex-direction: row; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 3px 4px 4px -4px; padding: 0px; vertical-align: baseline;"><div class="_1rZYMD_4xY3gRcSS3p8ODO _25IkBM0rRUqWX5ZojEMAFQ _3ChHiOyYyUkpZ_Nm3ZyM2M" style="border: 0px; color: #1a1a1b; font-family: inherit; font-size: 12px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 700; line-height: 15px; margin: 4px; padding: 0px; pointer-events: none; text-align: center; vertical-align: baseline; width: auto; word-break: normal;"><br /></div></div><div class="XZK-LTFT5CgGo9MvPQQsy _1LXnp2ufrzN6ioaTLTjGQ1 _2Ik7QEXtA-lbZKj0ssL89G _3rHRwVOKmBBlBOQ4kIW_vq _2_lhaFUJdP8q0o2L9MN2TN" style="align-items: center; border: 0px; color: var(--newCommunityTheme-actionIcon); display: flex; flex-direction: row; font-family: inherit; font-size: 12px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; font-weight: 700; line-height: 16px; margin: 4px 0px; padding: 0px; vertical-align: baseline;"><button class="_374Hkkigy4E4srsI2WktEd" style="align-items: center; background-color: transparent; border-radius: 2px; border: none; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; height: 32px; line-height: 20px; margin: 0px 4px 0px 0px; padding: 6px 4px; text-align: left; transition: color 0.1s ease 0s; vertical-align: baseline; white-space: nowrap;"><br /></button></div></div></div></div><div dir="auto" style="font-family: Helvetica; font-size: 12px;"><br /></div><div dir="auto" style="font-family: Helvetica; font-size: 12px;"><br /></div></div>
<div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">
(<b>Special Note to My Readers:</b> Also, be sure to check out my other <b>Gus's Fried Chicken</b> postings as these have additional information on spices for this recipe) (Update August 2017: Be sure to see my more recent posts on the recipe and photos from my August 2017 visit)</span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Today, I came as close as I have gotten to figuring out the <strong>Gus's Fried Chicken</strong> recipe.</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">I started this blog back in March of 2013.</span><br />
<br />
It is <u>not</u> the Saveur Magazine recipe and it is <u>not</u> the Nora Jones recipe (the two most common recipes that show up when one does a search on the Internet).<br />
<br />
<div>
<span style="background-color: rgba(255, 255, 255, 0);">The secret is that it is a slurry. You may want to think of it as a batter, but I think slurry is almost a better description since the cornstarch doesn't really fully blend in with the buttermilk (you need to keep stirring as it does separate out if left sitting). You have to mix corn starch and buttermilk to the right consistency, and then add just the right amount of paprika, cayenne, garlic powder, salt, etc. followed by just enough Louisiana hot sauce to make it work. Too much hot sauce will affect the crispness. It needs to be a slightly thicker batter ( I would describe it as crepe batter consistency, or, a slightly thinner pancake batter). (Although: I also want to try a straight hot sauce and cornstarch experiment, an icewater and cornstarch experiment, and also a whole milk and cornstarch experiment in the future).</span><br />
<br />
I switched to Canola oil for a while ("Canadian oil low acid"), ignoring my personal opinion that Canola oil gives food a fishy smell and taste. But I am back to recommending Crisco oil or peanut oil as my personal preferences. I just don't like Canola oil.</div>
<div style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: Helvetica;">
</div>
<span style="font-family: inherit;">So, here is what needs to come together for this to work.</span><br />
<br />
<span style="font-family: inherit;">The important thing is:</span><br />
<span style="font-family: inherit;">Buttermilk - 1 1/4 cups buttermilk to....</span><br />
Cornstarch - 1 cup corn starch to make the basic slurry<br />
(experiment with reducing the amount of buttermilk to corn starch to make a thicker slurry)<br />
(note: I've tried a water and corn starch slurry but wasn't pleased with the results. I haven't tried a water and egg with corn starch slurry though…the egg would add viscosity)<br />
<br />
Update August 2017: It appears that a critical component is a 24 hour soaking in the slurry.<br />
<br />
And then you will want to season to taste (I have specifically not given guidelines here as I want you to do your own homework; use your best judgement. Everyone's taste buds are different)<br />
<br />
Paprika (this will help darken the chicken, giving it some color; I will usually do 1/4 tsp)<br />
Cayenne (this will add heat; I will usually do a 1/2 tsp)<br />
Black pepper (this will add heat; I will usually do a 1/2 tsp)<br />
White pepper (this will add heat; I will usually do a 1/2 tsp)<br />
Garlic powder (personally I just use a pinch because, for me, garlic powder adds an aftertaste to the chicken; but that is just a personal bias)<br />
Salt (go easy on the salt; you can always add salt at the table)<br />
Louisiana hot sauce (start off with 8 dashes per above buttermilk/cornstarch slurry)<br />
MSG (most commercial chicken has some MSG in it; start off with 1/4 tsp and adjust to your preference with the next batch that you make)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRULeW6_tuRkznTTjKwKlWR78ki4ts6OZAaLRgWQGBcYhaJaINeDrxYMTViekWXfFkvI7urWDek2z5fKJnLXjCGKcVAfeV6F5qY2DAIUqENA4Xv7M6Sgc7kahP1ZJYhUmFqkR0CUSjwTP/s1600/IMG_1524.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLRULeW6_tuRkznTTjKwKlWR78ki4ts6OZAaLRgWQGBcYhaJaINeDrxYMTViekWXfFkvI7urWDek2z5fKJnLXjCGKcVAfeV6F5qY2DAIUqENA4Xv7M6Sgc7kahP1ZJYhUmFqkR0CUSjwTP/s400/IMG_1524.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<strong></strong><br />Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com132Houston, TX, USA29.7604267 -95.369802828.8787477 -96.6606963 30.6421057 -94.0789093tag:blogger.com,1999:blog-8001039087072736542.post-64083571820002910242023-02-03T01:30:00.001-06:002023-02-03T09:49:58.694-06:00Gus's Fried Chicken Recipe - "This Fellow" (GQ Article That Mentions This Blog)<span style="font-size: large;">Imagine my surprise to get a link and a shout out as "this fellow" in a GQ article on Gus' Fried Chicken. Yay me.<br />
<br />
" <span style="background-color: white; color: #333333; font-family: "georgia" , serif; letter-spacing: 0.1px;">Possibly my favorite take comes from </span><a href="http://thefriedchickenblog.blogspot.com/2013/07/guss-fried-chicken-update-july-16-2013.html" style="box-sizing: border-box; color: #ff3c36; font-family: georgia, serif; letter-spacing: 0.1px; overflow-wrap: break-word; text-decoration: none; word-wrap: break-word;">this fellow</a><span style="background-color: white; color: #333333; font-family: "georgia" , serif; letter-spacing: 0.1px;">who wants to make clear his recipe is NOT the same as the Norah Jones formula. If you read down into the comments, he’s still tweaking the recipe in search of the perfect Gus’s clone, three years after his initial post. "</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; letter-spacing: 0.1px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; letter-spacing: 0.1px;"><br /></span>
<a href="http://www.gq.com/story/gus-fried-chicken-is-the-best-chicken">www.gq.com/story/gus-fried-chicken-is-the-best-chicken</a><br />
<br />
<br />
</span><h1 class="title" style="-webkit-hyphens: manual; color: #1b1b1b; font-family: Georgia; font-size: 1.25em; line-height: 1.4em; margin-bottom: 1em; max-width: 100%;">
A Love Letter to Gus's, the Best Fried Chicken in the World*</h1>
<div class="leading-image" style="color: rgba(0, 0, 0, 0.65); font-family: -apple-system-font; font-size: 18px; margin-bottom: 0.25em; max-width: 100%;">
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$dek" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
This week, <strong style="max-width: 100%;">Lang Whitaker</strong> takes us down to Memphis, where it's maybe worth side-stepping the barbecue lines for some seriously addicting fried chicken</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-0" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
Every culture has their indulgences, a food that soothes the soul while eventually hardening the arteries. As a born and bred Southerner, fried chicken is my birthright. It is one of my earliest food memories, as my grandmother on her farm in Alabama used a bag of crushed potato chips to create a salty, crunchy crust on her birds. I now have my own fried chicken recipe, painstakingly developed over time, which TBH I probably will never share with you unless we become much better friends. </div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-2" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
All that to say, I take my fried chicken seriously. Which means I do not say this lightly: Gus’s World Famous Fried Chicken might very well be the best fried chicken in the world. </div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-3" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
The very best foods transport us to places. The first time my teeth cracked into a thigh at Gus’s and that boiling rush of chicken juices hit my tongue, suddenly I was no longer in Memphis—instead I was a kid again just outside Atlanta at a church potluck luncheon, where some woman had brought along a Tupperware container of her best homemade fried chicken for all of us to enjoy, bless her heart.</div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-4" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
Since my initial visit to their downtown Memphis location one year ago, I’ve thought of Gus’s often. Sometimes daily. Even thinking of Gus’s elicits a thrumming deep in my soul. Is it excitement? Hunger? Triglycerides?</div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-5" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
While many people spend time arguing about the best barbecue in Memphis, I am perfectly fine with letting that debate rage while I sneak over to Front Street and walk south until I hit the line snaking outside of Gus’s. (Its second location, it's worth noting.) The restaurant isn’t much—a low-slung brick building with a dining room that seats maybe 50 or so folks, with checkerboard tablecloths and laminated menus.</div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-6" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
Gus’s bills its chicken as “hot and spicy,” which is a bit of a misnomer. Certainly it is hot and, sure, it’s spicy. But it isn’t unbearable. As Gus’s <a href="http://gusfriedchicken.com/about-us/" style="color: #416ed2; max-width: 100%; text-decoration: none;">website explains</a>, “[T]he heat is more gentle, like the touch of an old friend.” (Well, perhaps an old friend who just dipped their hand in cayenne pepper.) Either way, Gus’s is never overwhelming–there’s a reason they leave bottles of hot sauce on the table. (While I can appreciate spicy food, my stomach does not.)</div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-7" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
What makes Gus’s chicken so perfect? It starts with the skin, which is deep-fried to the color of bourbon while remaining brittle, with the crunch of an eggshell. Then lurking below that crunch is a subterranean flesh so moist and tender that it almost defies reality. While the textural interplays are superb, the flavors are even better, as a bold saline note underlines all that amiable spice. </div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-8" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div data-type="callout" style="max-width: 100%;">
<div style="max-width: 100%;">
A disclaimer: I can’t speak to Gus’s white meat chicken, because I’ve never had Gus’s white meat fried chicken, because nobody who truly loves fried chicken likes white meat.</div>
</div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-9" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div class="auxiliary" data-type="callout" style="clear: both; color: rgba(0, 0, 0, 0.65); font-family: -apple-system-font; font-size: 0.75em; line-height: 1.4em; margin-bottom: 0.25em; max-width: 100%; width: 337.296875px;">
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<figure data-type="image" style="-webkit-margin-start: 0px; margin-inline-start: 0px; margin: 0px; max-width: 100%;"><div style="margin-bottom: 0.5em; margin-top: 0.5em; max-width: 100%;">
<div data-component="ResponsiveImage" style="margin-bottom: 0.5em; margin-top: 0.5em; max-width: 100%;">
<picture style="margin-bottom: 0.5em; margin-top: 0.5em; max-width: 100%;"><source media="(min-width: 1280px)" srcset="https://media.gq.com/photos/57212b620b5c36b80bc2d630/master/w_400/gus-fried-chicken-02.jpg" style="margin-bottom: 0.5em; margin-top: 0.5em; max-width: 100%;"></source><source media="(min-width: 1024px)" srcset="https://media.gq.com/photos/57212b620b5c36b80bc2d630/master/w_280/gus-fried-chicken-02.jpg" style="margin-bottom: 0.5em; margin-top: 0.5em; max-width: 100%;"></source><source media="(min-width: 768px)" srcset="https://media.gq.com/photos/57212b620b5c36b80bc2d630/master/w_320/gus-fried-chicken-02.jpg" style="margin-bottom: 0.5em; margin-top: 0.5em; max-width: 100%;"></source><source media="(min-width: 640px)" srcset="https://media.gq.com/photos/57212b620b5c36b80bc2d630/master/w_480/gus-fried-chicken-02.jpg" style="margin-bottom: 0.5em; margin-top: 0.5em; max-width: 100%;"></source><source media="(min-width: 0px)" srcset="https://media.gq.com/photos/57212b620b5c36b80bc2d630/master/w_640/gus-fried-chicken-02.jpg" style="margin-bottom: 0.5em; margin-top: 0.5em; max-width: 100%;"></source><img alt="gus-fried-chicken-02.jpg" src="https://media.gq.com/photos/57212b620b5c36b80bc2d630/master/w_400/gus-fried-chicken-02.jpg" style="display: block; height: auto; margin: 0px; max-width: 100%;" /></picture></div>
</div>
<figcaption style="line-height: 1.5em; margin-bottom: 0.5em; margin-top: 1em; max-width: 100%; width: 337.296875px;"><span style="font-style: italic; margin-bottom: 0.5em; margin-top: 0.5em; max-width: 100%;">Lang Whitaker</span></figcaption></figure></div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-10" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
As a home chef, part of the allure of Gus’s was trying to reverse-engineer the chicken once I got home. Thanks to <a href="http://www.foodnetwork.com/videos/guss-famous-fried-chicken-0164661.html" style="color: #416ed2; max-width: 100%; text-decoration: none;">this video from the Food Network</a>, we know there’s a liquid batter involved, but that’s really all we know. How long is it marinated? What’s in the marinade? What is the crisping agent? Is the oil seasoned? I have performed many Gus’s deep dives on the internet, and found <a href="http://www.saveur.com/article/Recipes/Guss-Fried-Chicken" style="color: #416ed2; max-width: 100%; text-decoration: none;">a simplistic version from <em style="max-width: 100%;">Saveur</em></a>, as well as, randomly, an attempt at Gus’s recipe from jazz crooner <a href="http://communitytable.parade.com/31610/norahjones/fried-chicken-and-onions/" style="color: #416ed2; max-width: 100%; text-decoration: none;">Norah Jones</a>.</div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-11" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
Possibly my favorite take comes from <a href="http://thefriedchickenblog.blogspot.com/2013/07/guss-fried-chicken-update-july-16-2013.html" style="color: #416ed2; max-width: 100%; text-decoration: none;">this fellow</a> who wants to make clear his recipe is NOT the same as the Norah Jones formula. If you read down into the comments, he’s still tweaking the recipe in search of the perfect Gus’s clone, three years after his initial post.</div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-12" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
The more I thought about it, though, the more I realized I don’t want to know how it’s done. There’s something magical about Gus’s chicken, the way all these elements are expertly balanced in a way nobody can decode. There’s also the context: When I make fried chicken, it’s event cooking, requiring gallons of oil and extended time in the kitchen overlooking the vat of flammable fat bubbling furiously on the stove; at Gus’s, I can just sit and eat and smile and get free refills of sweet tea and go home fat and happy.</div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-13" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
I was willing to consider that since my first visit, absence may have made my tongue grow fonder—because I can’t eat at Gus’s weekly or monthly, I probably value it even more. (If Gus’s doesn’t come to you, you must go to Gus’s.) Although Gus’s is expanding aggressively, my current home of New York City doesn’t seem to be in their plans anytime soon. </div>
</div>
<div data-reactid=".2eukjitxrsw.1:1.$article-row-0.0.0.1.0.1.$embed-14" style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
There may be better fried chicken out there somewhere, but I have not found it. Doesn’t mean I’m gonna stop looking, though.</div>
</div>
Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-62559106810805735862023-02-03T00:30:00.001-06:002023-02-03T10:06:33.905-06:00Gus' Fried Chicken Recipe - Photos and Video Links to YouTube<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZNVgcaOQU1ISAlU1pb5Q2n5MvHZEYVgZFe15zR3CKHvlk6ty-fg3iE0_picUhO3PTqSLSAMYtyREZcUuzbhyIGa3mAHKKOZZWj2rtAeXZLYlnT-TuLfQ289iDntjc2BJp1v9JxUNGbg/s1600/fullsizeoutput_44e9.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1419" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZNVgcaOQU1ISAlU1pb5Q2n5MvHZEYVgZFe15zR3CKHvlk6ty-fg3iE0_picUhO3PTqSLSAMYtyREZcUuzbhyIGa3mAHKKOZZWj2rtAeXZLYlnT-TuLfQ289iDntjc2BJp1v9JxUNGbg/s400/fullsizeoutput_44e9.jpeg" width="353" /></a></div>
<div style="text-align: center;">
<br /></div>
<br />
<br /><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span style="font-size: large;">
Gus's Fried Chicken - You will hear me talking about Gus's Fried Chicken on this blog and elsewhere, not because it is the best fried chicken that I have ever had. But because the batter was unique enough that it had me scratching my head on what was in it. I haven't done any experimentation as of this date with brown rice flour. But I can confirm that a 50/50 ratio of wheat flour and corn flour comes closer than a straight wheat flour recipe. My other guess is that there is some sugar in it. Dylan at Boomtown Coffee confirmed to me that sugar will contribute to the crispness. Anyway. Here is a video or two of what we are talking about.<br />
<br />
(Update: I will discover that the base is a slurry of 1 cup cornstarch to 1 1/4 buttermilk)<br />
<br />
So cool that Pollos Hermanos on Breaking Bad owner and all around bad guy is Gus.<br />
<br />
<a href="http://www.blogger.com/goog_176607960"><br /></a>
<a href="http://www.youtube.com/watch?v=KZN-BdcoR1Q">http://www.youtube.com/watch?v=KZN-BdcoR1Q</a><br />
<br />
<a href="http://www.youtube.com/watch?v=bMFQifuTL2g">http://www.youtube.com/watch?v=bMFQifuTL2g</a><br />
<a href="http://www.blogger.com/goog_176607955"><br /></a>
<a href="http://www.youtube.com/watch?v=HEqezc4IrJQ">http://www.youtube.com/watch?v=HEqezc4IrJQ</a><br />
<br />
<a href="http://www.youtube.com/watch?v=JBFm8xILzRU">http://www.youtube.com/watch?v=JBFm8xILzRU</a><br />
<br />
<br />
<br />
<br /></span>
<br /></div>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-18641875335139305452023-02-03T00:30:00.000-06:002023-02-03T09:50:34.989-06:00The Fried Chicken Blog - One Man's Journey - (Really? No One Has Created a Fried Chicken Blog Yet?)<span style="font-size: large;">As discussed on my Facebook page, this all began with a road trip that took us to Memphis, Tennessee. Now, I am not a novice at frying chicken. I have done it for years. I think that the reason I have is because I am more sensitive to salt than most people, and most of the commercial fried chicken establishments put too much salt in for my taste.<br />
<br />
My default recipe over the years has been a buttermilk and flour batter. These days, my go to has been the recipe in Donald Link's book "Real Cajun" (which also has a spectacular German chocolate cake recipe).<br />
<br />
Additionally, I have been going to the Czech Catholic church picnics in Central Texas for many years now and have put videos up on YouTube of the events.<br />
<br />
When my wife and I were in Memphis a few years back, several people recommended Gus's Fried Chicken. It had a very thin and a very crisp crust. I was very interested in this batter. When I peeked into the kitchen, I saw stainless steel containers with the chicken pieces sitting in a very red bath (I spied big bottles of Louisiana hot sauce on the shelves). To me it didn't look like they were flouring the chicken before it went into the fryers. Now I suspect they were working with a slurry instead of a dredge in flour.<br />
<br />
I have been all over the 'net searching for a recipe. There isn't one. There are some purported copycat recipes showing up from Saveur and also there is a Nora Jones recipe that is supposed to be similar. But these are buttermilk/flour recipes. And as time will prove, neither is like Gus's. Gus's is doing something different.<br />
<br />
And so, my research begins. With the trusty Internet, a copy of John T's "Fried Chicken", and the anticipation that comes every year when the church picnics begin in Texas, I hope to test out as many variations as possible and report on them. Many of these will be good.<br />
<br />
(Update Note: See my recipe for Gus's style fried chicken later on in this blog)<br /></span>
<br />
<br />
<ul>
</ul>
Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0Houston, TX, USA29.7601927 -95.36938959999997728.878513700000003 -96.660283099999972 30.6418717 -94.078496099999981tag:blogger.com,1999:blog-8001039087072736542.post-27241643284420197752023-02-02T00:00:00.008-06:002023-02-03T10:05:27.476-06:00San Antonio Non Dairy Fried Chicken Recipe from the Meadow Restaurant <p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">Fried Chicken – San Antonio “Meadow Restaurant” Dairy Free Feb 2023<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><br /></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">A recipe gleaned from a San Antonio Cooks cookbook from the Meadow Restaurant. Author of the book is Julia Celeste Rosenfeld. The book is available via Amazon or your local bookstore. I note that it calls for smoked paprika and also Spanish paprika. Now, historically, one defaulted to Spanish paprika when one wanted a smoked paprika. Also noted, I'm not too sure about that Mexican oregano. If I make this, I will probably reduce the amount or eliminate altogether. I'm comfortable with the other ingredients and I think that dry mix for the batter is going to be a good one. The soy sauce in the marinade is another interesting riff. That adds salt. </span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;"><br /></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">I look forward to dining at The Meadow, to sample their fried chicken on a future visit to San Antonio.</span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">1 tbs sea salt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">1 tsp black pepper<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">1 tsp smoked paprika<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">1 tsp onion powder<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">1 tsp garlic powder<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">1 tsp Mexican oregano<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">1 tsp Spanish paprika<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">½ tsp mustard powder<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">½ tsp cayenne pepper<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">(Spice Mix)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">1 3 ½ lb chicken to which you add 2 tbs of the above spice plus ¼ cup soy sauce plus 2 tbs Crystal hot sauce<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">Batter<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">1 cup AP flour<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">¾ cup cornstarch<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">¼ cup rice flour<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">Store leftover spice<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">Chicken pieces in bowl. Add ingredients above. Refrigerate 12 hours<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">To make batter, combine batter ingredients above in bowl, add 1 ¾ cups cool water to make batter. You can soak chicken in batter and refrigerate up to 2 hours. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit; font-size: large;">375 F</span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0San Antonio, TX, USA29.4251905 -98.49459221.1149566638211539 -133.6508422 57.735424336178845 -63.3383422tag:blogger.com,1999:blog-8001039087072736542.post-45943868985841457972023-01-01T01:00:00.000-06:002024-01-19T09:28:25.571-06:00Picnics - Fried Chicken Picnics in 2023<p><span style="font-size: x-large;"><b><br /></b></span></p><p><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3J0fwrZZPG9Il9BtA8QLtBZGSmuEFJyFqUueFJlptd8VOpa1kcPL8cKiZlAA50zbg8u-xvl8xymp5xECv-R1jn6cgBcuF2Jb27UcITAGJzj0uBaEVuBCp12gXWG64zlEEoakPjuD-M6kOwK6jL19rgFxZFoMyJJ7cqKwAaTcUyaePVThuFa1G0G0/s3024/0E876071-7B89-4D09-B28B-38CF05477F0B.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3J0fwrZZPG9Il9BtA8QLtBZGSmuEFJyFqUueFJlptd8VOpa1kcPL8cKiZlAA50zbg8u-xvl8xymp5xECv-R1jn6cgBcuF2Jb27UcITAGJzj0uBaEVuBCp12gXWG64zlEEoakPjuD-M6kOwK6jL19rgFxZFoMyJJ7cqKwAaTcUyaePVThuFa1G0G0/w640-h640/0E876071-7B89-4D09-B28B-38CF05477F0B.jpeg" width="640" /></a></span></div><span style="font-size: x-large;"><br /><b><br /></b></span><p></p><p><span style="font-size: x-large;"><b><br /></b></span></p><p><span style="font-size: x-large;"><b><br /></b></span></p><p><span style="font-size: x-large;"><b><br /></b></span></p><p><span style="font-size: x-large;"><b><br /></b></span></p><p><span style="font-size: x-large;"><b><br /></b></span></p><p><span style="font-size: x-large;"><b><br /></b></span></p><p><span style="font-size: x-large;"><b><br /></b></span></p><p><span style="font-size: x-large;"><b><br /></b></span></p><p><span style="font-size: x-large;"><b><br /></b></span></p><p><span style="font-size: x-large;"><b><br /></b></span></p><h3 style="font-family: "Century Gothic", Calibri, Helvetica, Arial, sans-serif; font-size: 20px; margin: 0px;"><br /></h3><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1rdmJ81ZQIKuExRiuDosXDFt4d9FolMbbIXCfgec5FEGXi1LjnzUSppxIzpYziB5LSCKLPVmugc6jgF5Ntp_f3GjhK34oE106KgHqYavV_vnEdcL0fl4DXrSeehPW_lVCIniXkPR84lMspyAsqQgZ0SoUZf43PN1N_688vvrQ5AGrfqFJPaAVgEp/s1564/IMG_0987.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1564" data-original-width="1179" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1rdmJ81ZQIKuExRiuDosXDFt4d9FolMbbIXCfgec5FEGXi1LjnzUSppxIzpYziB5LSCKLPVmugc6jgF5Ntp_f3GjhK34oE106KgHqYavV_vnEdcL0fl4DXrSeehPW_lVCIniXkPR84lMspyAsqQgZ0SoUZf43PN1N_688vvrQ5AGrfqFJPaAVgEp/w482-h640/IMG_0987.jpeg" width="482" /></a></div><br /><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;"><br /></p><p style="font-family: Verdana, Geneva, sans-serif; font-size: 16px; margin: 0px; padding: 0px;">I am thinking about starting the 2023 calendar events a little later in the year than usual. I've been doing it for many years now. In *the meantime, I am recommending that you subscribe to PolkaBeat's newsletter that will list the picnics as they occur, along with postings for great music and festivals in 2023. </p><table bgcolor="#FFFFFF" border="0" cellpadding="0" cellspacing="0" class="shell_panel-row" style="background-color: white; color: black; font-family: Helvetica; font-size: 12px; table-layout: fixed; text-align: center; width: 100%px;"><tbody><tr><td align="center" class="shell_panel-cell" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="shell_width-row scale" style="table-layout: fixed; width: 640px;"><tbody><tr><td align="center" class="shell_width-cell" style="padding: 15px 10px;" valign="top"><br /></td></tr></tbody></table></td></tr><tr><td align="center" class="shell_panel-cell shell_panel-cell--systemFooter" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="shell_width-row scale" style="table-layout: fixed; width: 1897px;"><tbody><tr><td align="center" class="shell_width-cell" style="padding: 0px;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="shell_content-row" style="table-layout: fixed; width: 100%px;"><tbody><tr><td align="center" bgcolor="#ffffff" class="shell_content-cell" style="border: 0px solid rgb(128, 128, 128); padding: 0px;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="layout layout--1-column" style="min-width: 100%; table-layout: fixed; width: 100%px;"><tbody><tr><td align="center" class="column column--1 scale stack" style="width: 1897px;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="footer" style="color: #5d5d5d; font-family: Verdana, Geneva, sans-serif; font-size: 12px; table-layout: fixed; width: 100%px;"><tbody><tr><td align="center" class="footer_container"><table bgcolor="#ffffff" border="0" cellpadding="0" cellspacing="0" class="footer-container" style="margin-left: auto; margin-right: auto; table-layout: auto; width: 100%px;"><tbody><tr><td align="center" style="width: 1897px;" valign="top" width="100%"><div align="center" class="footer-max-main-width" style="margin-left: auto; margin-right: auto; max-width: 100%;"><table border="0" cellpadding="0" cellspacing="0" style="table-layout: fixed; width: 100%px;"><tbody><tr></tr></tbody></table></div></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0Texas, USA31.9685988 -99.90181313.6583649638211533 -135.0580631 60.278832636178848 -64.7455631tag:blogger.com,1999:blog-8001039087072736542.post-54747951450418345462022-12-31T00:30:00.000-06:002023-02-18T12:23:32.245-06:00Youngblood's Fried Chicken Secret Recipe<span style="font-family: inherit; font-size: medium;">UPDATE 2023:</span><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Larry Bell provided me with this information on Leslie's Fried Chicken, a precursor of the article below.</span></div><div><span style="font-size: medium;"><br /></span></div><div><a href="https://pastbrands.com/brands/leslies-chicken-shack/" target="_blank"><span style="font-size: medium;">Leslie's Fried Chicken from Larry Bell</span></a><br /><div><span style="font-family: inherit;"><br />
<span><br /></span></span></div><div><span style="font-family: inherit;"><span><br /></span></span></div><div><span style="font-family: inherit;"><span>My friend, Paul Galvani's book on Lost Restaurants of Houston came out in May 2018.</span></span></div><div><span style="font-family: inherit;"><br />
<span>He interviewed family members and writes about Youngblood's, beginning on page 171 of his book, and provides an updated recipe based on those interviews. It's a much simpler recipe than the one indicated further on in this piece.</span><br />
<span><br /></span>
<span>Youngblood's Fried Chicken Batter</span><br />
<span>1/4 cup salt</span><br />
<span>1 cup milk</span><br />
<span>1 cup buttermilk</span><br />
<br />
<span>Flour</span><br />
<span><br /></span>
<span>Dissolve salt in the milks. Dip chicken in the milks, then in the flour.</span><br />
<br />
<a href="https://www.amazon.com/Lost-Restaurants-Houston-American-Palate/dp/1467138282/ref=sr_1_1?s=books&ie=UTF8&qid=1526130724&sr=1-1">Amazon - Lost Restaurants of Houston by Paul Galvani</a><br />
<br />
<br />
The people working for Youngblood's Fried Chicken back in the day went on to create their own, now famous, fried chicken franchises. Here is some information that I found on the web that needs to be preserved for future generations.<br />
<br />
</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhwpuPSC03THnmbYnFR1eQ1QQdjV2O5x3yvQsB7JBWCM4iJwsn_peNtlwJ6ZlzOpaiP05lIGg0PgGuNjH19DWXBSfplqS2YtgvRP-mLz5QCHUp8TYnSdegwp5r-DHfuzWSEkdHI0OlHw/s1600/YB+Fine+foods.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1324" data-original-width="1305" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhwpuPSC03THnmbYnFR1eQ1QQdjV2O5x3yvQsB7JBWCM4iJwsn_peNtlwJ6ZlzOpaiP05lIGg0PgGuNjH19DWXBSfplqS2YtgvRP-mLz5QCHUp8TYnSdegwp5r-DHfuzWSEkdHI0OlHw/s320/YB+Fine+foods.jpg" width="315" /></span></a></div>
<span style="font-family: inherit;"><br /><br /><span style="background-color: white;"><br />
<span style="color: #110000;">Kay Potts<span> advised:</span></span><br />
<span style="color: #110000;"><span> </span></span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">"Ok, people, here it is: </span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">This is the recipe for Leslie’s Fried Chicken, my mom and dad worked for both and they both used the same recipe</span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">Have a bowl with flour, we have seasoned it a bit with white pepper and a bit of salt, to taste.</span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">Dip your chicken pieces in the flour and then dip in the following mixture and back into the flour.</span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">1 Cup powdered whey (Baking type- sweet powdered whey)</span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">This is not readily available in grocery stores, we found in online at </span><br />
<a href="http://www.berryfarms.com/" rel="nofollow" style="color: #7d7d03; text-decoration: none;">http://www.berryfarms.com</a><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">3/4 cup powdered non/fat dry milk</span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">1/4 cup salt (was a little salty- I might reduce this slightly next time)Try using just half of this or less, depending on how much you put in the flour.</span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">2/3 cup water (I had to guess on the amount of water)</span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">This mixture needs to be thin, the combination gives it the batter texture.</span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">Dust chicken in flour, then into wet mix, then back into flour, shake off excess, cook in oil at 350 degrees for 12 minutes.</span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">Evidently the whey is what gives it the flavor. We have also used buttermilk powder in place of the dry milk and whey and it comes pretty close! This works best in a deep fryer, rather than pan frying.</span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #110000;">The crust is amazing, holds up well a couple of days in the fridge."</span></span><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: #ffeddd; color: #110000; font-size: 13.524px;"><br /></span>
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: #ffeddd; color: #110000; font-size: 13.524px;"><br /></span>
<br />
</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zvGa5L7WYiwAWKBSH7BVo__a0eHck2-XuCElK9ieL-LFfh0CjI9gASAfck9XVCZCcKaBHig1WPYPFtWe2YL5Xse3LLjDJFiFvp5ekXVIx2ERq_6Gn1hBHLjGFEdoL9xdLDkX-n2G0t8/s1600/youngblood+mb1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="832" data-original-width="658" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zvGa5L7WYiwAWKBSH7BVo__a0eHck2-XuCElK9ieL-LFfh0CjI9gASAfck9XVCZCcKaBHig1WPYPFtWe2YL5Xse3LLjDJFiFvp5ekXVIx2ERq_6Gn1hBHLjGFEdoL9xdLDkX-n2G0t8/s400/youngblood+mb1.jpg" width="316" /></span></a></div>
<span style="background-color: #ffeddd; color: #110000; font-family: inherit; font-size: 13.524px;"><br /></span><ul aria-atomic="false" aria-live="polite" aria-relevant="additions" class="uiList _2ne _4kg" id="webMessengerRecentMessages" style="color: #141823; line-height: 15px; list-style-type: none; margin: 0px; padding: 0px;"><li class="webMessengerMessageGroup clearfix" id="wm:mid.1410747369317:710a87518e7f17f039" style="border-width: 1px 0px 0px; padding: 8px 20px 7px; position: relative; zoom: 1;"><div class="clearfix" style="zoom: 1;"><div class="clearfix _42ef" style="overflow: hidden; zoom: 1;"><div class="_37"><div class="_53"><div class="_3hi clearfix" style="zoom: 1;"><div class="_38 direction_ltr" style="direction: ltr; line-height: 1.38; margin-right: 50px;"><div style="white-space: pre-wrap;"><span style="font-family: inherit;">
This is kind of interesting. I was going deep in the internet and came across a forum that was discussing Youngblood's > Leslie's > Church's Fried Chicken recipes. Both the Leslie's and Church's chains came out of Youngblood's. Here, supposedly is the secret recipe in industrial portions.</span></div></div></div></div></div></div></div></li><li class="webMessengerMessageGroup clearfix" id="wm:mid.1410747438620:84a6bb934e0cad7172" style="border-width: 1px 0px 0px; padding: 8px 20px 7px; position: relative; zoom: 1;"><div class="clearfix" style="zoom: 1;"><div class="clearfix _42ef" style="overflow: hidden; zoom: 1;"><div><div class="_37">
<div class="_53">
<div class="_3hi clearfix" style="zoom: 1;">
<div class="_38 direction_ltr" style="direction: ltr; line-height: 1.38; margin-right: 50px;">
<div style="white-space: pre-wrap;"><span style="font-family: inherit;">
"You are not going to believe the original proportions. They used 7 lbs. salt, 2 lbs. whey, 1 lb dry milk. I asked him how they could use so much salt and have it taste good. He said it was mixed in a lot of water in proportion to the salt but that it still tasted very salty. Later they reduced the salt but he didn't know exactly how much. He said to add salt to taste which he said would be somewhere around 2 cups whey, 1 cup dry milk, and 1/4 cup of salt. It still tasted too salty to me and their measurements were by weight not by volume. So the only consistent thing we have is the 2 lbs whey and 1 lb dry milk, then salt to taste. This is all for the liquid part. I asked him if they seasoned the flour at all and he said they did not while he was with Youngblood's. When he moved to Denver and started the Drumstick chicken restaurants they did season the flour some but I don't know with what yet.</span></div>
<div style="white-space: pre-wrap;"><span style="font-family: inherit;">
He said when he makes fried chicken at home he puts white pepper and salt in the flour, then mixes 1 egg and 1 Tbsp. water for the wet mix. He dips the chicken in the flour, shakes off excess, dips it into the egg/water mix, and back into the flour, shakes off excess, then into 350 oil. </span></div>
<div style="white-space: pre-wrap;"><span style="font-family: inherit;">
The other thing I want to try is to find cottonseed oil. They used it at Youngblood's and Leslie's because it was the cheapest and he said it lasted longer than the other oils. He said it didn't make any difference in taste but I can tell a difference between peanut oil, vegetable oil, and Crisco. So I wonder if the cottonseed added anything to the flavor.
Another thought I had was that he was at Youngblood's in the 50s. I would imagine the recipe changed with time so they may have been seasoning things more in the 60s. I know Leslie's started using buttermilk in their wet mix. </span></div><div style="white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div>
<div style="white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjUAtj14LbjlnYnDrZXikZ7oM8rJCpAGp08IB_SrrsYdK0406Cb4yLvszolkRtKsJqlpk67G62Kk_JDz8t1AWtldR_LlSyiDr_85oP-H-N-7R7y0MYvNFRGsEqUuGGkBR9TJkZSBh85Y/s1167/70D3E8FF-F3D0-4643-8584-1B7D961F72A0.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1167" data-original-width="925" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjUAtj14LbjlnYnDrZXikZ7oM8rJCpAGp08IB_SrrsYdK0406Cb4yLvszolkRtKsJqlpk67G62Kk_JDz8t1AWtldR_LlSyiDr_85oP-H-N-7R7y0MYvNFRGsEqUuGGkBR9TJkZSBh85Y/s320/70D3E8FF-F3D0-4643-8584-1B7D961F72A0.jpeg" /></span></a></div><span style="font-family: inherit;">
<br /></span></div><div style="white-space: pre-wrap;"><span style="font-family: inherit;">Lots of fried chicken to experiment with! It may take us all but at least we have some direction. I really like the taste of the sweet whey in the mix. It added a flavor that is very nice."</span></div><div style="white-space: pre-wrap;"><span style="font-family: inherit;">
John Dupree Comments:<div class="_4q1v" style="color: #90949c; display: inline;">
<a href="https://www.facebook.com/pages/California-State-University-Fullerton/109398802411400" preferredtypes="position,department,employer,school,network,city" stats="[object Object]" style="color: #90949c; cursor: pointer; text-decoration: none;" target="_blank">California State University, Fullerton</a></div>
</span><div class="_3-8m" style="color: #1d2129; margin-bottom: 4px; margin-top: 4px; white-space: normal;">
<div class="_30o4">
<span class="_5mdd" style="font-family: inherit; overflow-wrap: break-word; word-wrap: break-word;">"Interesting. You call this Church's Fried Chicken, but you follow none of the recipe of the real thing. Not saying yours is bad chicken, but it just ain't Church's. I used to manage for them like 30+ years ago, and the first thing you have to do is marinate the chicken. The commercial recipe was 30 gallons of water, 25 lbs. of salt, and a 1-lb. "flavor packet," a euphemism for pure MSG. It marinates for 22 hours. We then cut the chickens up and panned the pieces. Coldness is the key! Chicken must be cold, and the batter must be ice cold! If the batter or chicken isn't cold, coating will fall off during cooking, and the shortening burns the chicken. Dredge the pieces in flour, dunk them in the cold batter (a very thin, watery mix I never learned the ingredients of), and dredge the chicken in flour again, and into the vegetable shortening, 340 degrees for 13 1/2 minutes."</span></div>
</div></div></div></div></div></div></div></div></div></li></ul><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div></div>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com14Houston, TX, USA29.7604267 -95.369802828.8787477 -96.6606963 30.6421057 -94.0789093tag:blogger.com,1999:blog-8001039087072736542.post-38399042315536752182022-04-24T19:47:00.000-05:002022-04-26T08:17:32.945-05:00Moulton - 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqXq6Y5nfGZAdZ-QOjpJqJMjrhXdezKkMsZzNICiHuIhWVPmUuU3cCe-WGR2YSl9rg3gbVvgTznB2RQfIrBP8F50rhJoRZLIs8KXXc5TluPxtI5zpHxv29Hc0CQFzupojPc5ApA7vOVwYi0NuYMuu5vJ-TUNC05_yNXHSc5H0m0g1g5RZtuQM5443/s3024/0E876071-7B89-4D09-B28B-38CF05477F0B.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqXq6Y5nfGZAdZ-QOjpJqJMjrhXdezKkMsZzNICiHuIhWVPmUuU3cCe-WGR2YSl9rg3gbVvgTznB2RQfIrBP8F50rhJoRZLIs8KXXc5TluPxtI5zpHxv29Hc0CQFzupojPc5ApA7vOVwYi0NuYMuu5vJ-TUNC05_yNXHSc5H0m0g1g5RZtuQM5443/w640-h640/0E876071-7B89-4D09-B28B-38CF05477F0B.jpeg" width="640" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIBeOdmJDLljs6-ic4L4yAw6uURHl6IbR5f5PRx2gBSAV9f0ZaBuQfYKh5-buNQ3ukvHqt5Ry8CsmJ0hSwKXB0mt8GNbieOhWQz2QtBG_czF85LbeO3NxDhJOHDQ1BSO4HAebu3eScJq3s4Azw6Lo6W7rLu-2Xx84RGal75GpBrYa-ZpBrS39fiQW/s4032/4565E521-EB2A-49AB-A1AB-13FEBA954C62.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIBeOdmJDLljs6-ic4L4yAw6uURHl6IbR5f5PRx2gBSAV9f0ZaBuQfYKh5-buNQ3ukvHqt5Ry8CsmJ0hSwKXB0mt8GNbieOhWQz2QtBG_czF85LbeO3NxDhJOHDQ1BSO4HAebu3eScJq3s4Azw6Lo6W7rLu-2Xx84RGal75GpBrYa-ZpBrS39fiQW/w640-h480/4565E521-EB2A-49AB-A1AB-13FEBA954C62.jpeg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKCsUDX3EOHz4lfOE15XzejPyJyrIaRh5mEz9TKb4R5o9CTNPq3bn4ogk_FRxNY8K48RsFdcrurvX2LtbP_6ZM_LQDKqQr6voCGJbOiLutOqTv_2lGsFibd5ek35UxSm9rDw39HUjwNOobY27cBiERGTrI_yE4yYYePM5XvnbaUgsZ3mv-102Zj_O/s4032/40D79FFE-2261-45A9-AE18-7CA4BEB0A3A7.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKCsUDX3EOHz4lfOE15XzejPyJyrIaRh5mEz9TKb4R5o9CTNPq3bn4ogk_FRxNY8K48RsFdcrurvX2LtbP_6ZM_LQDKqQr6voCGJbOiLutOqTv_2lGsFibd5ek35UxSm9rDw39HUjwNOobY27cBiERGTrI_yE4yYYePM5XvnbaUgsZ3mv-102Zj_O/w640-h480/40D79FFE-2261-45A9-AE18-7CA4BEB0A3A7.jpeg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2fl_u7UT6RjOexulUbMQin8avrlSyUm5phPhd2Yfo0NQYTKv8zx9KQeFptoxg5Y_nKIaWP6wOcZqCkFUv2pyQkGXHxDwIVIFk5vNh9P4-IPXIcGxx_MH8AzgEFlKqvpDtLOx_oHX1BicUvRtWr3d5-e2xs0J5eEKpIDG58ef3iRHKetBfLIOISp3/s4032/39EB7B9B-8465-4CCF-B0C8-039AD55A4FD8.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2fl_u7UT6RjOexulUbMQin8avrlSyUm5phPhd2Yfo0NQYTKv8zx9KQeFptoxg5Y_nKIaWP6wOcZqCkFUv2pyQkGXHxDwIVIFk5vNh9P4-IPXIcGxx_MH8AzgEFlKqvpDtLOx_oHX1BicUvRtWr3d5-e2xs0J5eEKpIDG58ef3iRHKetBfLIOISp3/s320/39EB7B9B-8465-4CCF-B0C8-039AD55A4FD8.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweILWPSU7RQ_nrUkGvKkw7OMUg27Xp6pPCTjZwUDUuoS-NiKisJ_SDiQC3DoEUxnFmDhuTp8P8-vSVWFyMgqBMXEoh1ds2B-gQIiIYvxmZpE9X7xOX6wxh582cqNgtcqODWCq7ALTdY-zOy_n0-CV0RYuELNATTmWbIIREaoZCcLO_CpEwyyixgdi/s4032/0383AF02-3A92-44F5-966F-603762A93729.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweILWPSU7RQ_nrUkGvKkw7OMUg27Xp6pPCTjZwUDUuoS-NiKisJ_SDiQC3DoEUxnFmDhuTp8P8-vSVWFyMgqBMXEoh1ds2B-gQIiIYvxmZpE9X7xOX6wxh582cqNgtcqODWCq7ALTdY-zOy_n0-CV0RYuELNATTmWbIIREaoZCcLO_CpEwyyixgdi/s320/0383AF02-3A92-44F5-966F-603762A93729.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEfyzL2T3okYDn1REbIB5t7n41fKa8dQV4fBUx6FEpg0JcW_MdPLHfDHaVv_mLoIjOjpQHSuADtlnvOO4OgAkkYrlbTsawOyObqBAh98tAh7r5CU9y6gq1t49T1KDu-UOhMJDVfW_t3m4Bi0PlJGRiU2Yeb7XAHeejc69rN7gKQJchSoqBRdwf1Jv/s4032/5841C9C7-2578-4215-8109-DA1C56179A46.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEfyzL2T3okYDn1REbIB5t7n41fKa8dQV4fBUx6FEpg0JcW_MdPLHfDHaVv_mLoIjOjpQHSuADtlnvOO4OgAkkYrlbTsawOyObqBAh98tAh7r5CU9y6gq1t49T1KDu-UOhMJDVfW_t3m4Bi0PlJGRiU2Yeb7XAHeejc69rN7gKQJchSoqBRdwf1Jv/s320/5841C9C7-2578-4215-8109-DA1C56179A46.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKmfFk_g1RBqvVQ07PryLyLB9dLxaWeEHcLBJ48pdGc-sY0zg0vrRFn8CFm4tT0K0-3mR0cfKG5lgPnF8D0EXLpvkfwobUmbwx4CYCXOgAffOVjhpmgHrDO3G6J-SbEJ6iLYJ13RJcMolOr5GbVyfcKOZZiwoBJKalxLCA9EdrdHPIankMuyb3XoD/s4032/DC0FBA2C-992F-4890-9ED6-84A9D529F738.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKmfFk_g1RBqvVQ07PryLyLB9dLxaWeEHcLBJ48pdGc-sY0zg0vrRFn8CFm4tT0K0-3mR0cfKG5lgPnF8D0EXLpvkfwobUmbwx4CYCXOgAffOVjhpmgHrDO3G6J-SbEJ6iLYJ13RJcMolOr5GbVyfcKOZZiwoBJKalxLCA9EdrdHPIankMuyb3XoD/s320/DC0FBA2C-992F-4890-9ED6-84A9D529F738.jpeg" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrX_eg883MH7jnIB4ZYGZw2-PfD7QsAEci3aJBEptvC0vWLv2KbwOjzzo5L7SEFmzWMi8NsGONkzQnwLSrm-9h4ACBv7GdDiRxNq1YDQVE9PeTe4mqaviv5jHOfC1hW7J0hWS2gU52JlXVuSWAPZYTwbrha-3yLEh66GTdoJ-qCRNNrwprMRwoWWxu/s3024/2EE45BCC-9BA7-46C8-9334-AEF07A389EE9.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrX_eg883MH7jnIB4ZYGZw2-PfD7QsAEci3aJBEptvC0vWLv2KbwOjzzo5L7SEFmzWMi8NsGONkzQnwLSrm-9h4ACBv7GdDiRxNq1YDQVE9PeTe4mqaviv5jHOfC1hW7J0hWS2gU52JlXVuSWAPZYTwbrha-3yLEh66GTdoJ-qCRNNrwprMRwoWWxu/w640-h640/2EE45BCC-9BA7-46C8-9334-AEF07A389EE9.jpeg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDS7xXlhaXQlrl-1nCQHNXaJv7Nh1csafj2zXnq6WmhfjosHoslSNPHKxkdG24pjLcR4YINmbyI7vuK8xed2xc_ApCeAMUK0rwJb7II9uZViQu9yn_avl9rCujeHMg4ygQC6bRLmzPBdpkFrmjVaW6PPRc7PmIg5hJb5Z5vUlXpo4mgMx04bF9vOR/s4032/0C2A5FEA-70A8-4DA8-A488-3E04775B70E6.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDS7xXlhaXQlrl-1nCQHNXaJv7Nh1csafj2zXnq6WmhfjosHoslSNPHKxkdG24pjLcR4YINmbyI7vuK8xed2xc_ApCeAMUK0rwJb7II9uZViQu9yn_avl9rCujeHMg4ygQC6bRLmzPBdpkFrmjVaW6PPRc7PmIg5hJb5Z5vUlXpo4mgMx04bF9vOR/s320/0C2A5FEA-70A8-4DA8-A488-3E04775B70E6.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpIM2KZu7gopSslfJj-pBCIx6DQSgu2ODE5wyWxCfRLhRjP3Oam1toT8WEuBPqedqHrVN9GsH8aojFG-dXVJgKHLj0OTCBFHbR-T7J-J6pa89YQFwv-zxmWpzbVtYbWz47AArmGD7Reb-b_H0HhP414SNB08Ciq8vQxRu1DzshmLYG_1tQjXptTJY/s4032/5DEF38B9-0A8C-4AB8-8CE4-8D6BB67696EE.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpIM2KZu7gopSslfJj-pBCIx6DQSgu2ODE5wyWxCfRLhRjP3Oam1toT8WEuBPqedqHrVN9GsH8aojFG-dXVJgKHLj0OTCBFHbR-T7J-J6pa89YQFwv-zxmWpzbVtYbWz47AArmGD7Reb-b_H0HhP414SNB08Ciq8vQxRu1DzshmLYG_1tQjXptTJY/s320/5DEF38B9-0A8C-4AB8-8CE4-8D6BB67696EE.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqcMjQ2nq8oaGcS8e4fDqTR8qSWL_oOQFIdO96n6kbC5x3EiY7iT-4MvFaQaUwaBHdPGAV7FnQeVLz73V3n4hbxW1q2uN2NpxQtS8mTVKBv_-UpO2xu0Z_aAC3-y2WjxAoofTaac7GT3uvPpZBC5r_IngyyuAOJGUYdgc0COPyQ8WIzMRorNbO4UY/s4032/BAC48637-5691-4CAE-84DE-12F7575E89C6.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqcMjQ2nq8oaGcS8e4fDqTR8qSWL_oOQFIdO96n6kbC5x3EiY7iT-4MvFaQaUwaBHdPGAV7FnQeVLz73V3n4hbxW1q2uN2NpxQtS8mTVKBv_-UpO2xu0Z_aAC3-y2WjxAoofTaac7GT3uvPpZBC5r_IngyyuAOJGUYdgc0COPyQ8WIzMRorNbO4UY/s320/BAC48637-5691-4CAE-84DE-12F7575E89C6.jpeg" width="240" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0Moulton, TX, USA29.5749585 -97.14276431.2647246638211556 -132.2990143 57.885192336178847 -61.986514299999996tag:blogger.com,1999:blog-8001039087072736542.post-31172334886797760002022-04-23T00:30:00.000-05:002022-04-26T08:29:28.106-05:00Recipes - A Collection of Recipes of Interest From Around the Internet<br />Serious Eats - A crunchy buttermilk batter with spicy honey<div><a href="https://www.seriouseats.com/extra-crispy-fried-chicken-with-caramelized-honey-and-spice" target="_blank">Serious Eats Honey and Spice</a><br /><div><br /></div><div>Kenji Lopez-Alt<div><a href="https://www.youtube.com/watch?v=n5nKYqvu29w">Kenji's Recipe</a><br /><div><br /></div><div>
Fried Chicken Middle Eastern Style<br />
<a href="https://www.youtube.com/watch?v=kdkU0kn7yZI">Middle Eastern Soices Style Fried Chicken Recipe</a><br />
<br />
Jonathon Waxman : Cornmeal, Egg and Buttermilk<br />
<a href="https://www.pannacooking.com/recipes/fried-chicken-and-mashed-potatoes/">Jonathon Waxman Recipe</a><br /><br />
Gordon Ramsey Pickle Celery Recipe and Buttermilk Batter Fried Chicken Recipe:<br />
<a href="https://www.youtube.com/watch?v=GsyjNef2ydQ" target="_blank">Gordon Ramsey Pickled Celery and Buttermilk Batter Fried Chicken</a><br />
<br />
Fried Chicken Recipe from the 18th Century: A vinegar (verjus) and lemon marinade (tart):<br />
<a href="https://www.youtube.com/watch?v=GsyjNef2ydQ" target="_blank">Fried Chicken in the 18th Century</a><br />
<br />
Koji Fried Chicken Recipe from Cook's Science:<br />
<a href="http://www.cooksscience.com/recipes/9203-koji-fried-chicken/" target="_blank">Koji Fried Chicken (from Cook's Science)</a><br />
<br />
From Ashton Vaughn (from a Diane Unger recipe): Special Note. I tried this. I was intrigued by the fact that Unger mentions that batter fried recipes were common during the era of The Civil War. I found this crust to be chewy and gummy. It held a lot of oil. I did not enjoy it. Not recommended.<br />
<br />
<a href="http://www.landingonlove.com/2013/08/summer-vittles-southern-fried-chicken.html" target="_blank">Batter Fried Chicken Recipe (Originally Cook's Country)</a><br />
<br />
<br />
From Chef Jerod (lots and lots of spices in the marinade)<br />
<br />
<a href="https://www.youtube.com/watch?v=kei2M2OjamY">Chef Jerod</a><br />
<br />
<br />
Cooking and Conversation<br />
<br />
<a href="https://www.youtube.com/watch?v=cTnDnRdw2v8">Buttermilk Fried Chicken - Cooking and Conversation</a><br />
<br />
<br />
Gordon Ramsey - Another Time<br />
<br />
<a href="https://www.youtube.com/watch?v=TagWVea_Nxk">Gordon Ramsey - Part Two</a><br />
<br />
<br />
<br /></div></div></div></div>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-8074298002314989682022-04-22T09:59:00.000-05:002022-04-26T08:19:42.194-05:00Fried Chicken - The Kenji Lopez-Alt Method (From his YouTube Channel)<p><span style="font-size: x-large;"> If you aren't following Kenji Lopez-Alt and Joshua Weissman on YouTube, you should be.</span></p><p><a href="https://www.youtube.com/watch?v=n5nKYqvu29w"><span style="font-size: x-large;">The Kenji Fried Chicken Method</span></a><br /></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-8150260903963627852022-04-20T10:23:00.000-05:002022-04-26T08:20:21.185-05:00Frenchy's Fried Chicken Houston - Brittany Britto Garley Reports for Eater Houston<p> Here is a link to the original article in Eater Houston.</p><p><a href="https://houston.eater.com/2022/3/28/22995316/houston-frenchys-new-restaurant-location-opening-third-ward" target="_blank">Eater Houston - Frenchy's</a><br /></p><p><br /></p><p>Brittany Britto Garley is researching fried chicken in all it colors here in Houston. We can look forward to more great articles on fried chicken from her in the near future! Here follows the most recent article.</p><h1 class="title" data-reader-unique-id="titleElement" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 1.95552em; line-height: 1.2141em; margin-bottom: 0.5em; margin-top: 0px; max-width: 100%;">Houston’s Iconic Fried Chicken Chain Frenchy’s to Open New Dream Location This Spring</h1><h2 class="subhead" data-reader-unique-id="subheadElement" style="color: rgba(27, 27, 27, 0.65); font-family: -apple-system-font; font-size: 1.46664em; font-weight: normal; line-height: 1.27275em; margin-top: -0.35em; max-width: 100%;">Decades in the making, the new location will include a double drive-thru, a front porch entrance, and a sidewalk cafe</h2><div class="metadata singleline" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; margin-bottom: 1.45em; margin-top: -0.7em; max-width: 100%;"><a class="byline" data-analytics-link="author-name" data-reader-unique-id="210" href="https://www.eater.com/authors/brittany-britto-garley" style="color: var(--body-font-color); display: inline !important; font-size: 1em !important; margin: 0px; max-width: 100%; text-decoration: none;">Brittany Britto Garley</a><span class="delimiter" style="display: inline !important; font-size: 1em !important; margin: 0.07em 0.45em 0px; max-width: 100%; padding: 0px;"></span><time class="date" data-reader-unique-id="212" data-ui="timestamp" datetime="2022-03-28T14:07:26" style="display: inline !important; font-size: 1em !important; margin: 0px; max-width: 100%;">Mar 28, 2022, 9:07am CDT</time></div><figure data-reader-unique-id="201" style="color: rgba(0, 0, 0, 0.65); font-family: -apple-system-font; font-size: 0.75em; line-height: 1.5em; margin: 1.4em 0px; max-width: 100%;"><span data-reader-unique-id="202" style="max-width: 100%;"><source data-reader-unique-id="205" sizes="(min-width: 1221px) 846px, (min-width: 880px) calc(100vw - 334px), 100vw" srcset="https://cdn.vox-cdn.com/thumbor/KKzoYBNxd9hqpnN0TZjq-bnHp6o=/0x0:1377x1053/320x213/filters:focal(579x417:799x637):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 320w, https://cdn.vox-cdn.com/thumbor/lkKzlvfgrvtKlJLkOpTzvqh2yWA=/0x0:1377x1053/620x413/filters:focal(579x417:799x637):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 620w, https://cdn.vox-cdn.com/thumbor/6ASDL0RXa7s_-NzRhuN_pwa1Q7M=/0x0:1377x1053/920x613/filters:focal(579x417:799x637):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 920w, https://cdn.vox-cdn.com/thumbor/UE2a-hQHagihMqtZuZxWNfOj-zg=/0x0:1377x1053/1220x813/filters:focal(579x417:799x637):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 1220w, https://cdn.vox-cdn.com/thumbor/beqn3fsi7HBP9UCA7RK4PAz0Sp4=/0x0:1377x1053/1520x1013/filters:focal(579x417:799x637):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 1520w, https://cdn.vox-cdn.com/thumbor/_4xETcFEz3j6BWvuuIycVBEZGfM=/0x0:1377x1053/1820x1213/filters:focal(579x417:799x637):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 1820w, https://cdn.vox-cdn.com/thumbor/IL-354B7_0s28-EWbvYxJFE0Q8Y=/0x0:1377x1053/2120x1413/filters:focal(579x417:799x637):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 2120w, https://cdn.vox-cdn.com/thumbor/ohG_ikCTycJ-SN4THs7U4A26hdw=/0x0:1377x1053/2420x1613/filters:focal(579x417:799x637):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 2420w" style="max-width: 100%;" type="image/webp"></source><img alt="Frenchy’s fried chicken with french fries, roll, and jalapeno" class="extendsBeyondTextColumn" data-reader-unique-id="206" data-upload-width="1377" sizes="(min-width: 1221px) 846px, (min-width: 880px) calc(100vw - 334px), 100vw" src="https://cdn.vox-cdn.com/thumbor/sgRfNPwkSLCkDoyK4HUdkBS0IJQ=/0x0:1377x1053/1200x800/filters:focal(579x417:799x637)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg" srcset="https://cdn.vox-cdn.com/thumbor/8jiCkdGMfjSFp0mj0fJy-k0lDhM=/0x0:1377x1053/320x213/filters:focal(579x417:799x637)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 320w, https://cdn.vox-cdn.com/thumbor/3CYxxjfA7UaNGsIrKtG6oJX3lTs=/0x0:1377x1053/620x413/filters:focal(579x417:799x637)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 620w, https://cdn.vox-cdn.com/thumbor/Qk7a-6XMMuMV3y5kZ2m0NU8qg2E=/0x0:1377x1053/920x613/filters:focal(579x417:799x637)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 920w, https://cdn.vox-cdn.com/thumbor/mZ538a4GFxuBNHtVXaRkR9qN8Mc=/0x0:1377x1053/1220x813/filters:focal(579x417:799x637)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 1220w, https://cdn.vox-cdn.com/thumbor/NyINWvTFAVVRW86uhXIsK_BhyO4=/0x0:1377x1053/1520x1013/filters:focal(579x417:799x637)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 1520w, https://cdn.vox-cdn.com/thumbor/guczcEJjLyX7BN3666P6rbfvH8s=/0x0:1377x1053/1820x1213/filters:focal(579x417:799x637)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 1820w, https://cdn.vox-cdn.com/thumbor/jFpRnpYb8UAwgzenHOrbG-dALdc=/0x0:1377x1053/2120x1413/filters:focal(579x417:799x637)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 2120w, https://cdn.vox-cdn.com/thumbor/V7aSTwhR08Lo0J4TBcegg5kW7oI=/0x0:1377x1053/2420x1613/filters:focal(579x417:799x637)/cdn.vox-cdn.com/uploads/chorus_image/image/70680699/frenchys-chicken-facebook.0.0.0.0.jpg 2420w" style="display: block; height: auto; margin-inline-start: -70px; margin: 0.5em auto; max-width: none; width: 787.546875px;" /></span><span data-reader-unique-id="207" style="max-width: 100%;"><figcaption data-reader-unique-id="208" style="margin-top: 0.8em; max-width: 100%; width: 647.546875px;">Frenchy’s will open a new location in Third Ward.</figcaption><cite data-reader-unique-id="209" style="max-width: 100%;">Frenchy’s</cite><span style="max-width: 100%;">none</span></span></figure><p data-reader-unique-id="1" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">Owners of Houston’s iconic fried chicken chain <a data-reader-unique-id="2" href="https://houston.eater.com/venue/49587/frenchys-chicken" style="color: #416ed2; max-width: 100%; text-decoration: none;">Frenchy’s Chicken</a> have been planning for a new location for decades, and this spring, they’ll finally open the restaurant they’ve always dreamed of.</p><p data-reader-unique-id="3" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">King Creuzot, who took the helm of Frenchy’s enterprise in 1989, said the new location at 3602 Scott Street, will be everything his father and Frenchy’s founder Percy “Frenchy” Creuzot imagined come its opening in late April or early May.</p><p data-reader-unique-id="4" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">“When my dad started Frenchy’s, it was his desire to introduce New Orleans-style, Creole food to Houston” in a quick-serve format, says King Creuzot, 73, but despite its huge success, “it was his opinion that we owed our customers in Houston a new experience and a new restaurant,” Creuzot says. Long after Percy Creuzot’s <a data-reader-unique-id="5" href="https://www.chron.com/news/houston-deaths/article/Frenchy-s-founder-Percy-Creuzot-dies-at-86-1705202.php" style="color: #416ed2; max-width: 100%; text-decoration: none;">death from stroke in 2010</a>, his wife and son King Creuzot have kept the dream alive.</p><p data-reader-unique-id="6" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">Like Frenchy’s original Third Ward mainstay, the newest location will be tucked between other major Houston institutions like Texas Southern University — Houston’s historically Black college, the historic Wheeler Avenue Baptist Church, Jack Yates High School, and the University of Houston’s football stadium.</p><p data-reader-unique-id="7" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">Frenchy’s newest outpost will also feature ample parking, multiple cash registers, an outdoor walk-up window for orders, and a double drive-thru, which is expected to decrease the traffic the locations are known to generate, says architect Paul C. Heisler. The restaurant will also aim to be pedestrian-friendly, with a sidewalk cafe, an outdoor patio with umbrella tables, and a covered front porch patio, similar to the original restaurant’s design.</p><p data-reader-unique-id="10" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">“The whole concept is geared toward the customer,” says architect Paul C. Heisler, who is designing the latest Frenchy’s. “The customer has been so patient with Frenchy’s — with its long lines and traffic. We’re developing something here that caters to the ease of access and the ease of service.”</p><p data-reader-unique-id="11" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">Heisler also went a step further to play off of Creuzot’s New Orleans family roots, with Bourbon Street-esque balconies and arches in its entryway that play off of Paris’ Arc de Triomphe, which has served as a starting place for parades and celebrations in the city for generations.</p><p data-reader-unique-id="14" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">“Just the design of the restaurant will make you think you’re in New Orleans in the French Quarter,” Creuzot says. “It’s more than a quick-serve fried chicken restaurant. That is what we do, but the experience in this new restaurant will be something different for our customers.”</p><p data-reader-unique-id="15" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">The beloved chicken business, which currently has 11 locations, opened its first location at 3919 Scott St., across from Wheeler Avenue Baptist Church, on July 3, 1969. The restaurant, which aimed to dish out New Orleans cuisine in a quick-serve format, quickly became a favorite among locals and visitors alike, <a data-reader-unique-id="16" href="https://houston.eater.com/2017/9/11/16287406/beyonce-houston-frenchys-chicken-hurricane-harvey" style="color: #416ed2; max-width: 100%; text-decoration: none;">including Beyonce</a>. In 2019, the <a data-reader-unique-id="17" href="https://houston.eater.com/2019/1/3/18166855/frenchys-chicken-third-ward-closed-january-2018" style="color: #416ed2; max-width: 100%; text-decoration: none;">flagship was torn down</a> and opened in its temporary location later that year, but it was always in the plans to open a larger locale, King Creuzot says.</p><p data-reader-unique-id="18" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">Creuzot says his father first sat down with an architect more than 50 years ago to discuss a permanent location and later began working on the project with Heisler around 25 years ago, according to the architect. The restaurant was originally slated for a separate piece of land, but that project was shelved due to issues with renters, Heisler said. After Percy Creuzot died in 2010, it was years before King Creuzot decided he and his mother wanted to move the original location using a land swap deal with Wheeler Avenue Baptist Church.</p><p data-reader-unique-id="19" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">While the family and Heisler worked on budgets and securing budgets, the restaurant moved to a temporary location on Scott and Blodgett streets but found that costs associated with the restaurant had gone up, and code permits, following major hurricanes, changed, requiring a longer, more drawn-out process. </p><p data-reader-unique-id="20" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">Eventually, the restaurant secured leased land from the Houston Public Library system, Heisler said, but construction has still taken forever, and costs have increased by up to 40 percent.</p><p data-reader-unique-id="21" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">The restaurant, which has already broken ground, is now weeks away from becoming a reality, according to Creuzot, with one of the last steps being to install equipment. </p><p data-reader-unique-id="22" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;">All in all, Heisler says, “it’s become a labor of love.”</p><p data-reader-unique-id="22" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;"><br /></p><p data-reader-unique-id="22" style="caret-color: rgb(27, 27, 27); color: #1b1b1b; font-family: -apple-system-font; font-size: 18px; max-width: 100%;"><br /></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0Houston, TX, USA29.7604267 -95.36980281.4501928638211545 -130.5260528 58.070660536178849 -60.2135528tag:blogger.com,1999:blog-8001039087072736542.post-34283423476251616012022-04-20T00:30:00.000-05:002022-04-26T08:20:44.580-05:00Fried Chicken Recipe from Food52They say, "fried chicken as it's meant to be" but from the photos...well, that looks like some mighty overdone (cough *burned* cough fried chicken). Where's the golden brown color? Spice-wise and ingredients-wise it looks like a pretty good recipe. But I would remove the chicken when it reaches a golden color and finish in the oven to assure that the chicken is cooked through but still a nice color.<br />
<br />
At any rate here is the link and the recipe in case you ever want to try this one. Be sure to read the comments sections as there is very valuable information contained there.<br />
<br />
<a href="https://food52.com/blog/12529-fried-chicken-as-it-s-meant-to-be" target="_blank">Food52 Fried Chicken As It's Meant To Be Article</a><br />
<br />
<a href="https://food52.com/recipes/34488-buttermilk-fried-chicken" target="_blank">The Recipe</a><br />
<br />
<br />
<br />
<br />
<h1 class="title" style="-webkit-hyphens: manual; color: #1b1b1b; font-family: Georgia; font-weight: 400; line-height: 1.2em; margin-bottom: 0.5em; margin-top: 0px; max-width: 100%;">
Fried Chicken as It's Meant to Be</h1>
<div class="metadata singleline" style="-webkit-hyphens: manual; color: #1b1b1b; font-family: Georgia; font-size: 15px; margin-bottom: 1.45em; margin-top: -0.85em; max-width: 100%;">
<a class="byline" href="safari-reader://food52.com/users/404-ashley-rodriguez" itemprop="author" rel="author" style="color: var(--body-font-color); display: inline !important; font-size: 1em !important; font-weight: bold; margin: 0px; max-width: 100%; text-decoration: none;">Ashley Rodriguez</a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<em style="max-width: 100%;">You know you love your great aunt's banana bread, but you probably don't know </em>why<em style="max-width: 100%;"> you do. In <a href="safari-reader://food52.com/blog/category/240-fresh-take" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;">Modern Comfort</a>, <a href="safari-reader://food52.com/users/404-ashleyrodriguez" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;">Ashley Rodriguez</a> from <a href="http://notwithoutsalt.com/" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;">Not Without Salt</a> figures out what makes our favorite classics work, and then makes them even better. </em></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<em style="max-width: 100%;">Today: How to crack the code on fried chicken (no matter how far away you are from the South). </em></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<a href="safari-reader://food52.com/recipes/34488-buttermilk-fried-chicken" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;"><img alt="" class="extendsBeyondTextColumn" src="https://images.food52.com/tvTHsvcA0TeGdnctONqeTvSS5rE=/2e7284e6-e9e7-4f0d-981b-7ebf7fa93153--16667918649_4b7b318021_b.jpg" style="-webkit-margin-start: -70px; display: block; height: auto; margin: 0.5em auto; max-width: none; width: 678.828125px;" width="1024" /></a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<br /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
Portland, Oregon has bicycling Darth Vaders, 1890s-style facial hair, plenty of plaid flannel, and <a href="http://www.pinestatebiscuits.com/" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;">Pine State Biscuits</a>. It’s also the home of <a href="http://www.pokpokpdx.com/" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;">the original Pok Pok</a>, some of the best coffee in the country (I don’t say that lightly -- I’m from Seattle), and a few of our closest friends. Needless to say, my husband and I frequent this fair city quite often. Even though there are dozens of new restaurants to try each time we visit, it’s always Pine State Biscuits that I crave. It’s The McIsley -- a towering biscuit with shattering fried chicken, honey, and pickles that bite you back -- that lures me in. After several trips and many long waits in line, I decided that this was a project that I needed to conquer in my own kitchen.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
Here’s the thing: I don’t have tales of Grandma’s legendary fried chicken and my cast-iron pan didn’t come to me by way of many generations of friers -- it came from Amazon. I am about as far away from the South as you can get, and yet I was determined to crack the code on fried chicken. </div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<br /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<a href="safari-reader://food52.com/recipes/34488-buttermilk-fried-chicken" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;"><img alt="" class="extendsBeyondTextColumn" src="https://images.food52.com/qNLm3ET8FxsyhrY5aHBQPKTCj_w=/9c81da6c-a043-4b89-9465-a3e23e951e13--16667918839_92acd9e321_b.jpg" style="-webkit-margin-start: -70px; display: block; height: auto; margin: 0.5em auto; max-width: none; width: 678.828125px;" width="1024" /></a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<br /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
That is the sort of project that I love: taking a classic recipe and rethinking it -- dissecting all the parts, not just the ingredients but also the method, and putting it back together in a way that produces a dish that just might challenge the original. It’s the sort of project I’ll be regularly taking on in this column.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
To produce flavorful fried chicken with a thick, crisp crust, I start with a dry brine, which is a mix of several different dried herbs and spices including thyme, marjoram, and garlic powder. I find a dry brine to be less cumbersome than submerging all the meat in a liquid brine, plus it really saturates the meat. Before the chicken pieces are fried, they’re dipped in a subtly tangy buttermilk and egg and dredged in flour. Not only is the flour laced with baking powder and cornstarch, which give the crust lift, lightness, and a crackling finish, but it’s also flavored with spices used in the dry brine so that both the crust and the chicken are herb-infused.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<br /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<a href="safari-reader://food52.com/recipes/34488-buttermilk-fried-chicken" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;"><img alt="" class="extendsBeyondTextColumn" src="https://images.food52.com/ndlVClBafHa4NQWt7AJwsfpmcJc=/5b780a2c-bb8c-4338-bd28-172e58fe3193--16828192456_96a9d39fd0_b.jpg" style="-webkit-margin-start: -70px; display: block; height: auto; margin: 0.5em auto; max-width: none; width: 678.828125px;" width="1024" /></a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
The real kicker here is that the chicken pieces (I prefer boneless, skinless thighs) are dipped into the buttermilk and flour mixture two times so that the ratio of meat to perfectly thick, crisp, and well-seasoned crust is practically 1:1. In <a href="http://www.amazon.com/Date-Night-In-Recipes-Relationship/dp/0762452463?tag=food52-20" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;">my cookbook</a>, this chicken sits on a black pepper biscuit with pickles, a drizzle of honey, and plenty of seedy mustard -- my homage to The McIsley. When I’m not in the mood for biscuits I prefer a piece of fried chicken between two pieces of fluffy white bread along with mayonnaise and pickles.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
Make enough for leftovers and enjoy the thinly sliced cold fried chicken over a bowl of greens. </div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<br /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<a href="safari-reader://food52.com/recipes/34488-buttermilk-fried-chicken" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;"><img alt="" class="extendsBeyondTextColumn" src="https://images.food52.com/hvvWSqRot1qrBfZ9pgD6OmoYjxQ=/aa78db31-8eed-41be-9126-966b709a82f1--16854059355_5e412ed642_b.jpg" style="-webkit-margin-start: -70px; display: block; height: auto; margin: 0.5em auto; max-width: none; width: 678.828125px;" width="1024" /></a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<a href="safari-reader://food52.com/recipes/34488-buttermilk-fried-chicken" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;">Buttermilk Fried Chicken</a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<em style="max-width: 100%;">Serves 4</em></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
For the spice mix:</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<strong style="max-width: 100%;">1 teaspoon smoked paprika</strong><br />
<strong style="max-width: 100%;">1 teaspoon dried oregano</strong><br />
<strong style="max-width: 100%;">1 teaspoon dried thyme</strong><br />
<strong style="max-width: 100%;">1 teaspoon dried marjoram</strong><br />
<strong style="max-width: 100%;">1 teaspoon garlic powder</strong><br />
<strong style="max-width: 100%;">1/2 teaspoon freshly ground black pepper</strong><br />
<strong style="max-width: 100%;">2 teaspoons kosher salt</strong><br />
<strong style="max-width: 100%;">4 boneless, skinless chicken thighs (about 1 pound)</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
For the flour and buttermilk dredges:</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 15px; max-width: 100%;">
<strong style="max-width: 100%;">1 cup (140 grams) all-purpose flour</strong><br />
<strong style="max-width: 100%;">1 teaspoon cornstarch<br style="max-width: 100%;" />1/2 teaspoon baking powder</strong><br />
<strong style="max-width: 100%;">1 cup (240 milliliters) buttermilk</strong><br />
<strong style="max-width: 100%;">1 egg</strong><br />
<strong style="max-width: 100%;">4 cups vegetable, canola, or peanut oil, for frying</strong></div>
Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-48585153568465274732022-04-18T00:30:00.000-05:002022-04-26T08:21:18.988-05:00Chris Colby - The Fried Chicken Conundrum<a href="http://beerandwinejournal.com/the-fried-chicken-conundrum/">http://beerandwinejournal.com/the-fried-chicken-conundrum/</a><br />
<br />
<br />
<br />
<h1 class="entry-title" style="background-color: white; color: #333333; font-family: Oswald, arial, serif; font-size: 24px; font-weight: normal; line-height: 30px; margin: 0px 0px 10px; padding: 0px;">
The Fried Chicken Conundrum</h1>
<div class="post-info" style="background-color: white; color: #333333; font-family: 'Droid Sans', sans-serif; font-size: 11px; line-height: 22px; margin: 0px 0px 15px;">
<span class="date published time" style="background-image: url(https://beerandwinejournal.com/wp-content/themes/news/images/icon-time.png); background-position: 0% 0%; background-repeat: no-repeat no-repeat; padding: 2px 0px 2px 21px;" title="2013-07-12T13:48:44+00:00">July 12, 2013</span> by <span class="author vcard"><span class="fn"><a class="fn n" href="http://beerandwinejournal.com/author/chris-colby/" rel="author" style="color: #0094d2; text-decoration: none;" title="Chris Colby">Chris Colby</a></span></span> <span class="post-comments" style="background-image: url(https://beerandwinejournal.com/wp-content/themes/news/images/icon-comments.png); background-position: 0% 0%; background-repeat: no-repeat no-repeat; margin: 0px 0px 0px 10px; padding: 2px 0px 2px 22px;"><a href="http://beerandwinejournal.com/the-fried-chicken-conundrum/#comments" style="color: #0094d2; text-decoration: none;">1 Comment</a></span></div>
<div class="entry-content" style="background-color: white; color: #333333; font-family: 'Droid Sans', sans-serif; font-size: 13px; line-height: 22px; overflow: hidden;">
<div class="wp-caption alignleft" id="attachment_677" style="background-color: whitesmoke; float: left; margin: 0px 10px 0px 0px; padding: 10px; text-align: center; width: 310px;">
<br />
<div class="wp-caption-text" style="font-size: 12px; line-height: 16px; padding: 5px 0px;">
This fried chicken was brined in lambic (a sour wheat beer) before frying.</div>
</div>
<div style="padding: 0px 0px 15px;">
Fried chicken is one of my favorite foods. And beer is my favorite beverage. One way to bring these two together is by brining your chicken in beer prior to frying it. Today I’ll give a quick primer on making great fried chicken, with the focus on overcoming the major hurdle to frying chicken in this day and age. Tomorrow, I’ll give the full recipe and procedure.</div>
<div style="padding: 0px 0px 15px;">
Most fried chicken recipes involve soaking the bird in something before frying it. Buttermilk is probably the most common marinade, followed by a vinegar and salt brine. I use a vinegar and salt brine often, and I wondered if replacing some of the water with beer would make a difference. I decided to try it out with a hefe-weizen (a wheat beer) and a gueuze (a sour wheat beer).</div>
<div style="padding: 0px 0px 15px;">
The biggest problem people encounter when frying chicken these days is getting it to cook through without burning the outside. Or sometimes they cook the outside to perfection while leaving the inside nearly raw.<span id="more-674"></span></div>
<div style="padding: 0px 0px 15px;">
When my grandmother made fried chicken, she went out to the chicken house, chopped the heads off of a couple birds, plucked the feathers, disarticulated the pieces, and fried them. The chickens she fried were probably in the 2.5 lb. (~ 1 kg) range. Today, most supermarket birds are in the 3.5–4.0 lb. (1.6–1.8 kg) range.</div>
<div style="padding: 0px 0px 15px;">
In addition, when we fry chicken today, the pieces are cold from being stored in the fridge. Even after dredging the pieces in flour, the inside of the chicken pieces stay very close to refrigerator temperature. When our grandmothers fried chicken, the meat was slightly warm before it went in the pan. [A chicken’s body temperature is around 107 °F (41 °C).]</div>
<div style="padding: 0px 0px 15px;">
Some modern recipes call for frying the bird until the outside is nearly done, then finishing it off in a 350 °F (177 °C) oven. This works, but you need to clean an extra cookie sheet (or cover it aluminum foil). And to me, this just isn’t as satisfying as simply frying the chicken.</div>
<div style="padding: 0px 0px 15px;">
So, when frying chicken, your best bet is to find the smallest chicken you can. I can usually find birds around 3.0 lbs. (1.4 kg) at the supermarket if I look. In addition, you want to bring the bird to near room temperature (or slightly above) before you put it in the hot oil. To do this, I use a “hot wash” before dredging the pieces in flour.</div>
<div style="padding: 0px 0px 15px;">
After brining, you need to rinse the excess brine off the meat. To do this, I pour the brine out of the plastic bag, then fill the bag with hot (~120 °F/50 °C) tap water and let it sit for 5–10 minutes. This warms the meat, but doesn’t really begin cooking it. The outside of the meat turns white, but that’s it. The “hot wash” kills two birds with one stone — it rinses the excess brine off the outside of the bird and warms it to the point that it can be fried successfully. The inside temperature of the pieces usually rises to around 75 °F (24 °C).</div>
<div style="padding: 0px 0px 15px;">
To be sure, there are other ways to warm the bird before frying. I have seen <a href="http://www.epicurious.com/recipes/member/views/THOMAS-KELLERS-BUTTERMILK-FRIED-CHICKEN-50000340" style="color: #0094d2; text-decoration: none;" target="_blank">recipes that call for leaving the dredged chicken out for a couple hours at room temperature before frying</a>, but that seems like a recipe for food poisoning to me. Likewise, I thought about warming the pieces slightly in a microwave. However, unless the microwave heats very evenly, you will likely get chicken pieces with hot spots (the bones, esp.) and cold spots. Warming the chicken in water heats it very evenly.</div>
<div class="wp-caption alignnone" id="attachment_676" style="background-color: whitesmoke; padding: 10px; text-align: center; width: 310px;">
<br />
<div class="wp-caption-text" style="font-size: 12px; line-height: 16px; padding: 5px 0px;">
This chicken is being fried in peanut oil at 350 °F (~180 °C). I’ll post a complete recipe tomorrow.</div>
</div>
<div style="padding: 0px 0px 15px;">
So, that’s the main hurdle you face and how I get over it. Once you’ve got room temperature chicken pieces, dredge them in flour and fry them in peanut oil (or lard) at 350 °F (~180 °C). Pull them out of the oil when their interior reaches 170 °F (77 °C). I’ll give a full recipe tomorrow, plus tell you how the two brines compared. (I’ll also tell you one way to deal with frying enormous chicken breasts.)<br />
<br />
UPDATE 2017: For 2017, and National Fried Chicken Day, Chris added the following comments in a post to his Facebook page that I would like to share with you.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionlKjOOxWwbYs1ET7okE3qSvO64DoIMGF9Dp7hpcyUw06DD-aflbVqxXyvVJSeZIw5Y7pDwjf4rIYAxO3iZQW7bfYCMp4R1PzkvYFpbhUI42nI1QS21vQDT7_FYwkOcmv6n6mjTCNqDQ/s1600/Screen+Shot+2017-07-06+at+3.32.58+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="511" data-original-width="523" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionlKjOOxWwbYs1ET7okE3qSvO64DoIMGF9Dp7hpcyUw06DD-aflbVqxXyvVJSeZIw5Y7pDwjf4rIYAxO3iZQW7bfYCMp4R1PzkvYFpbhUI42nI1QS21vQDT7_FYwkOcmv6n6mjTCNqDQ/s640/Screen+Shot+2017-07-06+at+3.32.58+PM.png" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /></div>
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqvs07ojD6IXB5LbWfuHR8e0BIsR1MQ0MkBXs8T5rfJRNYGYsrdMFe3zHKxeQkUaBs2KYxM3CotmoZ44sAB3UnGVV_Z3PKBEaDtz81EPNfbeRb2C_60MIjwqQmvZrXjUDj-pZj7bkPhQ/s1600/Screen+Shot+2017-07-06+at+3.33.14+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="535" data-original-width="526" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqvs07ojD6IXB5LbWfuHR8e0BIsR1MQ0MkBXs8T5rfJRNYGYsrdMFe3zHKxeQkUaBs2KYxM3CotmoZ44sAB3UnGVV_Z3PKBEaDtz81EPNfbeRb2C_60MIjwqQmvZrXjUDj-pZj7bkPhQ/s640/Screen+Shot+2017-07-06+at+3.33.14+PM.png" width="627" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QbVZNjI4VrOSsuSzYCvhbj0sWg-HbnmWth7YGl2EVdU0J0RUWhbVHZ75McBv2C0G960drqXjfhftnYlpfWu4KFojJ9Vt0jm7njEWl10ZqUJANzUxN16RrzxZ0afe72hbD8Fp2yGxOzI/s1600/Screen+Shot+2017-07-06+at+3.33.33+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="270" data-original-width="530" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QbVZNjI4VrOSsuSzYCvhbj0sWg-HbnmWth7YGl2EVdU0J0RUWhbVHZ75McBv2C0G960drqXjfhftnYlpfWu4KFojJ9Vt0jm7njEWl10ZqUJANzUxN16RrzxZ0afe72hbD8Fp2yGxOzI/s640/Screen+Shot+2017-07-06+at+3.33.33+PM.png" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com1Bastrop, TX 78602, USA30.1104947 -97.31527010000002130.0555522 -97.395951100000019 30.1654372 -97.234589100000022tag:blogger.com,1999:blog-8001039087072736542.post-51989104275280136562022-04-17T00:30:00.000-05:002022-04-26T08:21:31.380-05:00Brining Method from Louisiana Chef Extraordinaire, John Folse<table border="0" cellpadding="0" cellspacing="0" style="width: 458px;"><tbody>
<tr><td align="left" height="422" valign="top"></td><td align="left" class="mainBody" height="422" valign="top">Brining is a pretreatment in which the chicken is placed in a salt water solution known as brine. This produces a moist and well-seasoned bird. Normally, meat loses about 30 percent of its weight during cooking, but if you brine it first, you can reduce the moisture loss by as little as 15 percent. Additionally, brining enhances juiciness. The muscle fibers absorb the flavored liquid during the brining period. Some of this liquid will get lost during cooking, but since the meat is in a sense more juicy at the start of cooking, it ends up much juicier and flavorful. I recommend brining in two plastic trash bags, one inside the other, to hold the chicken and brine. I then place the bags in a large metal or ceramic bowl. Once the brine is added, I seal the bag with a wire tie and place in the bottom of a refrigerator, shaking the bag every couple hours. You may also place the bird in a small ice chest, breast down, covering with the brine. If using the ice chest method, chill the brine to approximately 40°F, and then add 5–6 ice packs to maintain temperature overnight. A smaller bird works best when brining.<br />
<span class="mainBodyBold">Ingredients for Brine:</span><br />
1 chicken fryer<br />
1 gallon cold water<br />
½ cup kosher salt<br />
OR 1 cup table salt<br />
¼ cup brown sugar<br />
2 bay leaves, crushed<br />
½ tbsp dried thyme<br />
½ tbsp dried basil<br />
½ tbsp dried sage<br />
1 tbsp granulated garlic<br />
1 tbsp black pepper<br />
<span class="mainBodyBold">Method:</span><br />
Begin brining 1 day prior to cooking. Use a fresh chicken or other bird, completely thawed. NOTE: Check label to ensure that bird has not been pre-injected with salt or other flavorings, otherwise it will be overseasoned. Wash bird completely. In a large stockpot, dissolve salt in 1 gallon cold water. Add brown sugar, and stir until completely dissolved. Add bay leaves, thyme, basil, sage, granulated garlic and pepper. Place 2 trash bags inside of a large metal bowl, and place chicken breast down in bags. Add brine mixture, tie bags with wire ties, and place in bottom of refrigerator. Chill 12–14 hours. NOTE: If desired, cut chill time in half by doubling all ingredients except water. Remove chicken from brine, rinse well inside and out under cold running water. Completely dry using paper towels.<br />
<span class="mainBodyBold">Ingredients for Chicken:</span><br />
vegetable oil for frying<br />
salt and black pepper to taste<br />
1 cup flour<br />
<span class="mainBodyBold">Method:</span><br />
Cut chicken into 8 serving pieces. Heat vegetable oil in a homestyle deep fryer such as a FryDaddy®. Season chicken and flour separately with salt and pepper. In a gallon-size plastic zipper bag, place seasoned flour and 2 pieces of chicken. Seal bag and shake to coat each piece of chicken completely. Remove chicken, and repeat process with remaining pieces. Fry chicken, a few pieces at a time, until golden brown. Drain chicken on a paper towel-lined plate over a large bowl of hot water.</td></tr>
</tbody></table>
Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-8236504451869323962022-04-16T00:30:00.000-05:002022-04-26T08:21:40.639-05:00Lisa Fain - The Homesick TexanLisa Fain, author of Homesick Texas Cookbook (a must have) and of the Homesick Texas website offers up the following family recipe at her Homesick Texas website:<br />
<br />
<a href="http://homesicktexan.blogspot.com/2007/07/anniversary-served-with-fried-chicken.html"><br /></a>
<a href="http://homesicktexan.blogspot.com/2007/07/anniversary-served-with-fried-chicken.html">http://homesicktexan.blogspot.com/2007/07/anniversary-served-with-fried-chicken.html</a><br />
<br />
<br />
<br />
<div id="content-wrapper">
<div id="main-wrapper" style="float: left; margin: 0px 49px 0px 0px; overflow: visible !important; width: 402px; word-wrap: break-word;">
<div class="main section" id="main">
<div class="widget Blog" id="Blog1" style="border-bottom-color: rgb(153, 153, 153); border-bottom-style: dotted; border-bottom-width: 0px; margin: 0px 0px 1.5em; padding: 0px 0px 1.5em;">
<div class="blog-posts hfeed">
<div class="post hentry uncustomized-post-template" style="border-bottom-color: rgb(153, 153, 153); border-bottom-style: dotted; border-bottom-width: 1px; margin: 0.5em 0px 1.5em; padding-bottom: 1.5em;">
<div class="post-body" id="post-5429725695689188120" style="line-height: 1.6em; margin: 0px 0px 0.75em;">
<div style="background-color: white; clear: both; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">
</div>
<div id="lws_0" style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">
<div class="linkwithin_outer" style="border: 0px; clear: both; margin: 0px; padding: 0px;">
<div class="linkwithin_inner" style="border: 0px; margin: 0px; padding: 0px; width: 358px;">
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-16795438848398836662022-04-15T00:30:00.000-05:002022-04-26T08:22:25.464-05:00John Besh - Fried Chicken RecipeHere is the recipe from John Besh's latest cookbook:<br />
<br />
Follow the link at the bottom of the page to order the book and to view the original article:<br />
<br />
<br />
<h1 class="title" style="-webkit-hyphens: manual; color: #1b1b1b; font-family: Georgia; font-weight: 400; line-height: 1.2em; margin-bottom: 0.5em; margin-top: 0px; max-width: 100%;">
Here’s A Mouthwatering Step-By-Step Guide To Making The Most Insanely Delicious Fried Chicken</h1>
<h2 class="subhead" style="-webkit-hyphens: manual; color: rgba(27, 27, 27, 0.65098); font-family: Georgia; font-weight: 400; line-height: 1.27em; margin-top: -0.35em; max-width: 100%;">
Literally nothing compares to that first bite of this crispy, crunchy coating and piping hot meat.</h2>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Literally nothing compares to that first bite of this crispy, crunchy coating and piping hot meat.</div>
<div class="clear" rel:buzz_num="1" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<div style="max-width: 100%;">
<img alt="" class="" height="1604" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/16/enhanced/webdr13/enhanced-21538-1445374750-1.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/16/enhanced/webdr13/enhanced-21538-1445374750-1.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / Alice Mongkongllite / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="1" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<div style="max-width: 100%;">
<img alt="This is John Besh. He's one of the best Southern chefs in America and the one recipe he thinks everybody should learn to cook is his grandmother's fried chicken." class="" height="937" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/21/13/enhanced/webdr11/enhanced-28808-1445447151-1.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/21/13/enhanced/webdr11/enhanced-28808-1445447151-1.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
<div style="max-width: 100%;">
“One of my sons always asks for this fried chicken for his birthday,” says Besh, who has <a href="http://www.chefjohnbesh.com/restaurants" style="color: #416ed2; max-width: 100%; text-decoration: none;">twelve restaurants</a>, four cookbooks, and a James Beard award. “It’s his favorite meal.” </div>
<div style="max-width: 100%;">
He put the recipe in his newest book, <i style="max-width: 100%;"><a href="https://www.amazon.com/dp/1449469175/?tag=bffood-20&ascsubtag=4055282%2C2%2C27%2Cdesktop%2Cchristinebyrne%2Cfood" style="color: #416ed2; max-width: 100%; text-decoration: none;">Besh Big Easy</a></i>, which is a collection of all the meals he actually makes for his family. “When I cook at home, I like things that you can make in a single pot or pan,” he says. </div>
<div style="max-width: 100%;">
And, it turns out, the best, most authentic, Southern fried chicken is the kind you can make with just a few ingredients, in one skillet.</div>
</div>
</div>
<div class="clear" rel:buzz_num="1" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
</div>
<h2 data-subbuzz-id="7180612" style="font-size: 1.125em; max-width: 100%;">
So we asked him to show us (and you, obvs) how to make it.</h2>
</div>
<div class="clear" rel:buzz_num="1" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147227" style="font-size: 1.125em; max-width: 100%;">
Here is everything you’ll need to make the fried chicken:</h2>
<div style="max-width: 100%;">
<img alt="Here is everything you'll need to make the fried chicken:" class="" height="683" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr07/enhanced-29333-1445356171-1.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr07/enhanced-29333-1445356171-1.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
<div style="max-width: 100%;">
Chicken, salt and pepper, canola oil, celery salt, cayenne pepper, garlic powder, flour, and buttermilk.</div>
</div>
</div>
<div class="clear" rel:buzz_num="1" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147234" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">1.</span> Set the chicken pieces on a cutting board and season liberally with salt and pepper on all sides.</h2>
<div style="max-width: 100%;">
<img alt="Set the chicken pieces on a cutting board and season liberally with salt and pepper on all sides." class="" height="417" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr01/enhanced-9765-1445356182-4.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr01/enhanced-9765-1445356182-4.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
<div style="max-width: 100%;">
Besh started with a whole chicken, then cut it up to end up with two wings, two thighs, two drumsticks, and four breast pieces (cut each breast in half). You can see a video of him butchering the chicken at the bottom of this post.</div>
<div style="max-width: 100%;">
If you don’t want to cut up a chicken — hey, NO SHAME — just buy three pounds of bone-in, skin-on chicken. A mix of breasts, thighs, and drumsticks is great, but you could use only your favorite parts, if you want.</div>
</div>
</div>
<div class="clear" rel:buzz_num="2" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147236" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">2.</span> Transfer the chicken to a large bowl and add the buttermilk, then let it sit for at least 15 minutes. Meanwhile, stir together the flour with the seasonings.</h2>
<div style="max-width: 100%;">
<img alt="Transfer the chicken to a large bowl and add the buttermilk, then let it sit for at least 15 minutes. Meanwhile, stir together the flour with the seasonings." class="" height="417" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr12/enhanced-12357-1445356186-2.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr12/enhanced-12357-1445356186-2.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
<div style="max-width: 100%;">
If you want — or, if you plan far enough in advance — you can marinate the chicken in the buttermilk for as long as 12 hours. If you’re marinating for more than 20 minutes, cover and refrigerate the chicken-buttermilk mixture as it marinates.</div>
</div>
</div>
<div class="clear" rel:buzz_num="3" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147226" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">3.</span> Heat 1 to 2 inches of oil in a heavy skillet (cast iron is best) or Dutch oven over high heat.</h2>
<div style="max-width: 100%;">
<img alt="Heat 1 to 2 inches of oil in a heavy skillet (cast iron is best) or Dutch oven over high heat." class="" height="937" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr04/enhanced-30478-1445356170-2.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr04/enhanced-30478-1445356170-2.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
<div style="max-width: 100%;">
“The more oil you have, the more consistent the temperature will be,” Besh says. “With less oil, it’ll fluctuate a little more, and you might get dark spots. It’s a little harder to get that beautiful, crisp crust.”</div>
</div>
</div>
<div class="clear" rel:buzz_num="4" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147243" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">4.</span> When the oil reaches 350°F on a deep-fry thermometer, turn the heat down to medium. You’re ready to fry!</h2>
<div style="max-width: 100%;">
<img alt="When the oil reaches 350°F on a deep-fry thermometer, turn the heat down to medium. You're ready to fry!" class="" height="937" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr01/enhanced-11593-1445356195-1.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr01/enhanced-11593-1445356195-1.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
<div style="max-width: 100%;">
You want to keep the oil as close to 350°F as possible for the entire cooking process, so you might have to adjust the heat of your burner up or down a little bit.</div>
</div>
</div>
<div class="clear" rel:buzz_num="5" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147250" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">5.</span> Transfer 3 to 4 pieces of chicken from the buttermilk to the flour mixture, letting any excess buttermilk drip off.</h2>
<div style="max-width: 100%;">
<img alt="Transfer 3 to 4 pieces of chicken from the buttermilk to the flour mixture, letting any excess buttermilk drip off." class="" height="417" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr12/enhanced-12114-1445356205-1.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr12/enhanced-12114-1445356205-1.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
<div style="max-width: 100%;">
You want the chicken to be wet enough that the flour will stick, but not dripping.</div>
</div>
</div>
<div class="clear" rel:buzz_num="6" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147238" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">6.</span> Use your hands to pack the flour onto all sides of the chicken, then, working with one piece at a time, shake off any excess flour…</h2>
<div style="max-width: 100%;">
<img alt="Use your hands to pack the flour onto all sides of the chicken, then, working with one piece at a time, shake off any excess flour..." class="" height="937" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr06/enhanced-7491-1445356188-1.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr06/enhanced-7491-1445356188-1.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="7" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147240" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">7.</span> …and carefully place the dredged chicken in the hot oil.</h2>
<div style="max-width: 100%;">
<img alt="...and carefully place the dredged chicken in the hot oil." class="" height="417" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr14/enhanced-29424-1445356191-2.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr14/enhanced-29424-1445356191-2.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="8" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147244" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">8.</span> Repeat with 2 or 3 more pieces of chicken. Make sure your oil temperature doesn’t drop lower than about 340°F. Try and keep it at 350°F.</h2>
<div style="max-width: 100%;">
<img alt="Repeat with 2 or 3 more pieces of chicken. Make sure your oil temperature doesn't drop lower than about 340°F. Try and keep it at 350°F." class="" height="937" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr07/enhanced-27099-1445356197-1.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr07/enhanced-27099-1445356197-1.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="9" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147245" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">9.</span> Let the chicken fry for about 6 minutes, until it’s lightly browned on the underside.</h2>
<div style="max-width: 100%;">
<img alt="Let the chicken fry for about 6 minutes, until it's lightly browned on the underside." class="" height="417" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr02/enhanced-32624-1445356200-16.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr02/enhanced-32624-1445356200-16.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="10" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147249" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">10.</span> Use tongs or a slotted spoon to carefully flip each piece of chicken.</h2>
<div style="max-width: 100%;">
<img alt="Use tongs or a slotted spoon to carefully flip each piece of chicken." class="" height="937" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr01/enhanced-9802-1445356203-4.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr01/enhanced-9802-1445356203-4.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="11" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147261" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">11.</span> Cook for 6 more minutes, until the chicken is cooked through and both sides are golden brown.</h2>
<div style="max-width: 100%;">
<img alt="Cook for 6 more minutes, until the chicken is cooked through and both sides are golden brown." class="" height="417" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr13/enhanced-1077-1445356223-16.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr13/enhanced-1077-1445356223-16.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
<div style="max-width: 100%;">
Bigger pieces pieces will take longer to cook than the smaller pieces.</div>
<div style="max-width: 100%;">
Besh knows when the chicken is done just by its golden brown color, because he’s a true pro. If you don’t trust yourself to know, you can cut a piece open and make sure it’s cooked all the way through (no pink), or you can insert a meat thermometer right into the middle of the piece of chicken. “I’d take it out at 140°F,” Besh says. “The politically correct answer would be 160°F, but if you take it out at 140°F, it’ll carry over.” </div>
<div style="max-width: 100%;">
By “carry over,” he means that the chicken will be so hot its internal temperature will continue to rise even after you take it out of the oil, so it’ll hit 160˚F anyway.</div>
</div>
</div>
<div class="clear" rel:buzz_num="12" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147271" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">12.</span> Lift the finished pieces of chicken out of the oil and transfer them to a paper towel-lined plate or baking sheet.</h2>
<div style="max-width: 100%;">
<img alt="Lift the finished pieces of chicken out of the oil and transfer them to a paper towel-lined plate or baking sheet." class="" height="937" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr13/enhanced-5025-1445356228-1.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr13/enhanced-5025-1445356228-1.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="13" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147276" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">13.</span> Repeat the process, cooking 3 or 4 pieces of chicken at a time, until all the chicken is cooked. Season the cooked chicken with a little more salt and pepper, as soon as it comes out of the oil.</h2>
<div style="max-width: 100%;">
<img alt="Repeat the process, cooking 3 or 4 pieces of chicken at a time, until all the chicken is cooked. Season the cooked chicken with a little more salt and pepper, as soon as it comes out of the oil." class="" height="417" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr11/enhanced-13061-1445356229-19.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr11/enhanced-13061-1445356229-19.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="14" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147256" style="font-size: 1.125em; max-width: 100%;">
<span style="max-width: 100%;">14.</span> We asked Besh if he serves his fried chicken with any kind of sauce, and he suggested Tabasco honey…</h2>
<div style="max-width: 100%;">
<img alt="We asked Besh if he serves his fried chicken with any kind of sauce, and he suggested Tabasco honey..." class="" height="937" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr10/enhanced-13241-1445356210-9.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr10/enhanced-13241-1445356210-9.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="15" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147254" style="font-size: 1.125em; max-width: 100%;">
…which is literally just honey with a little Tabasco mixed in.</h2>
<div style="max-width: 100%;">
<img alt="...which is literally just honey with a little Tabasco mixed in." class="" height="417" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr06/enhanced-10627-1445356210-1.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr06/enhanced-10627-1445356210-1.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="15" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147259" style="font-size: 1.125em; max-width: 100%;">
Turns out, Tabasco honey is really, REALLY good, and you should put it on everything.</h2>
<div style="max-width: 100%;">
<img alt="Turns out, Tabasco honey is really, REALLY good, and you should put it on everything." class="" height="937" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr08/enhanced-25493-1445356216-13.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr08/enhanced-25493-1445356216-13.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="15" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147258" style="font-size: 1.125em; max-width: 100%;">
You can spoon it right onto a crispy piece of chicken…</h2>
<div style="max-width: 100%;">
<img alt="You can spoon it right onto a crispy piece of chicken..." class="" height="417" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr02/enhanced-1042-1445356216-1.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr02/enhanced-1042-1445356216-1.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="15" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7147262" style="font-size: 1.125em; max-width: 100%;">
<i style="max-width: 100%;">……… !!!!!!!!!!!!!!………</i></h2>
<div style="max-width: 100%;">
<img alt="......... !!!!!!!!!!!!!!........." class="" height="937" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr07/enhanced-26098-1445356222-1.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/11/enhanced/webdr07/enhanced-26098-1445356222-1.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="15" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7149556" style="font-size: 1.125em; max-width: 100%;">
… or you can serve the chicken straight-up, with the honey on the side.</h2>
<div style="max-width: 100%;">
<img alt="... or you can serve the chicken straight-up, with the honey on the side." class="" height="937" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/14/enhanced/webdr02/enhanced-30706-1445366593-2.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/14/enhanced/webdr02/enhanced-30706-1445366593-2.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
Lauren Zaser / BuzzFeed</div>
</div>
</div>
<div class="clear" rel:buzz_num="15" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7140005" style="font-size: 1.125em; max-width: 100%;">
Grandmother Grace’s Fried Chicken</h2>
<div style="max-width: 100%;">
Makes 6 servings</div>
<div style="max-width: 100%;">
<i style="max-width: 100%;">Recipe by John Besh, from</i> <a href="https://www.amazon.com/dp/1449469175/?tag=bffood-20&ascsubtag=4055282%2C24%2C27%2Cdesktop%2Cchristinebyrne%2Cfood" style="color: #416ed2; max-width: 100%; text-decoration: none;">Besh Big Easy</a></div>
<div style="max-width: 100%;">
For this recipe, you can use a whole chicken cut into 10 pieces, or you can just buy 3 pounds of bone-in, skin-on chicken pieces. Make sure the breasts are cut in half and the drumsticks and thighs are separated. </div>
<div style="max-width: 100%;">
<b style="max-width: 100%;">INGREDIENTS</b><br />
<b style="max-width: 100%;">For the chicken:</b><br />
3 pounds bone-in, skin-on chicken pieces, preferably from one whole chicken<br />
Salt and pepper<br />
1 quart buttermilk<br />
3 cups all-purpose flour<br />
1 teaspoon celery salt<br />
1 teaspoon garlic powder<br />
1/2 teaspoon cayenne pepper<br />
Canola oil, for frying</div>
<div style="max-width: 100%;">
<b style="max-width: 100%;">For the tabasco honey:</b><br />
1/2 cup honey<br />
1 teaspoon tabasco, or more to taste. </div>
<div style="max-width: 100%;">
<b style="max-width: 100%;">PREPARATION</b><br />
<b style="max-width: 100%;">For the chicken:</b><br />
Season the chicken pieces generously with salt and pepper. In a large bowl, soak the chicken in the buttermilk for at least 15 minutes. The idea is that the lactic acids tenderize the chicken. Sometimes my grandmother would even put the soaking chicken in the fridge overnight.</div>
<div style="max-width: 100%;">
Mix together the flour, celery salt, garlic powder, cayenne, salt, and pepper in a large bowl. Dredge each chicken piece in the seasoned flour to coat well. The batter should just barely adhere to the chicken, so make sure you give each piece a little shake to let extra batter drop off before frying. </div>
<div style="max-width: 100%;">
Heat about 1 to 2 inches of canola oil in a heavy skillet or Dutch oven until it reaches 350°F (get a deep-fry thermometer <a href="https://www.amazon.com/dp/B00004XSC9/?tag=bffood-20&ascsubtag=4055282%2C24%2C27%2Cdesktop%2Cchristinebyrne%2Cfood" style="color: #416ed2; max-width: 100%; text-decoration: none;">here</a>). Place a few pieces of the chicken in the oil — you can’t do more than 3 or 4 at a time without causing the oil temperature to drop, which makes for greasier chicken — and fry for 6 to 8 minutes. Using a slotted spoon, turn each piece over, then cover the pan to cook for another 6 minutes. The chicken is done when it’s deep brown, cooked through. Drain on paper towels and salt well.</div>
<div style="max-width: 100%;">
<b style="max-width: 100%;">For the Tabasco honey:</b><br />
Mix the honey and Tabasco in a small bowl and serve alongside the chicken, for dipping or drizzling.</div>
</div>
</div>
<div class="clear" rel:buzz_num="15" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<h2 data-subbuzz-id="7150984" style="font-size: 1.125em; max-width: 100%;">
For more authentic Southern recipes you can actually cook at home, check out Besh’s new book<a href="https://www.amazon.com/dp/1449469175/?tag=bffood-20&ascsubtag=4055282%2C25%2C27%2Cdesktop%2Cchristinebyrne%2Cfood" style="color: #416ed2; max-width: 100%; text-decoration: none;"></a>.</h2>
<div style="max-width: 100%;">
<img alt="For more authentic Southern recipes you can actually cook at home, check out Besh's new book." class="" height="781" rel:bf_bucket="progload" rel:bf_image_src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/17/enhanced/webdr08/enhanced-13124-1445375025-4.jpg" src="https://img.buzzfeed.com/buzzfeed-static/static/2015-10/20/17/enhanced/webdr08/enhanced-13124-1445375025-4.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="625" /></div>
<div style="font-style: italic; max-width: 100%;">
<a href="https://www.amazon.com/dp/1449469175/?tag=bffood-20&ascsubtag=4055282%2C25%2C27%2Cdesktop%2Cchristinebyrne%2Cfood" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;" target="_blank">amazon.com</a></div>
<div style="max-width: 100%;">
Get it <a href="https://www.amazon.com/dp/1449469175/?tag=bffood-20&ascsubtag=4055282%2C25%2C27%2Cdesktop%2Cchristinebyrne%2Cfood" style="color: #416ed2; max-width: 100%; text-decoration: none;">here</a> ($25).</div>
</div>
</div>
<div class="clear" rel:buzz_num="15" style="clear: both; color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<div style="max-width: 100%;">
<div style="max-width: 100%;">
1) Pull the leg away from the body make a cut in the skin right where the thigh meets the body. Once you’ve cut the skin, pull the whole leg backwards to pop the joint and pull the leg off the body. Repeat with the other leg.<br />
2) Cut the wings off right at the second joint (where the wing meets the breast).<br />
3) Remove the breasts by cutting lengthwise down the breast bone. Use your knife to scrape the breast meat away from the ribs, all the way down, until the breasts are completely detached. (Besh used his hands to just rip the meat off, which is another option.)<br />
4. Cut each breast piece in half, crosswise.<br />
5. Cut the legs into two pieces each (the thigh and the drumstick): Do this by cutting diagonally through the leg joint that separates the thigh and the drumstick. You’ll have to push down on your knife, but it should go through fairly easily when you find the joint.</div>
<div style="max-width: 100%;">
<br /></div>
<div style="max-width: 100%;">
Original article here:</div>
<div style="max-width: 100%;">
<br /></div>
<div style="max-width: 100%;">
https://www.buzzfeed.com/christinebyrne/perfect-fried-chicken?utm_term=.pekQRn74m#.yaY90PeX2</div>
<div style="max-width: 100%;">
<br /></div>
<div style="max-width: 100%;">
<br /></div>
<div style="max-width: 100%;">
<br /></div>
</div>
</div>
Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com1tag:blogger.com,1999:blog-8001039087072736542.post-69228886273158902472022-04-14T00:30:00.000-05:002022-04-26T08:22:10.886-05:00The Bon Appetit Magazine "The Only Fried Chicken Recipe You'll Ever Need" RecipeI had an opportunity to test this recipe out tonight. Here is the link to the recipe:<br />
<br />
<a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/02/best-fried-chicken-recipe.html">http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/02/best-fried-chicken-recipe.html</a><br />
<br />
And here is a photo of the results:<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJJ5Jcu2zwvBObr8G9kHGn0GvtLdf_-o3QwxVBwBPWijbjSFCnbu1GAhyEdb-szHt_0dL9h59Zw2WGfM9ItxSXIRQzv_lbkDiV_O9ERo6d9ku2wg42z6zLtYhqvl3TTCUU3SqqkuZiYip/s1600/IMG_0260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJJ5Jcu2zwvBObr8G9kHGn0GvtLdf_-o3QwxVBwBPWijbjSFCnbu1GAhyEdb-szHt_0dL9h59Zw2WGfM9ItxSXIRQzv_lbkDiV_O9ERo6d9ku2wg42z6zLtYhqvl3TTCUU3SqqkuZiYip/s640/IMG_0260.JPG" width="640" /></a></div>
<br />
I was intrigued by the call for paprika, onion powder, garlic powder and a lot of salt and black pepper. As you can see from the recipe it calls for a lot. My own feeling is that paprika adds color but no real flavor to speak of. Any aromatic oils still in the paprika after it has been in bottles are probably lost in the frying process. So, it adds color I guess. And has the potential to burn.<br />
<br />
I was intrigued by the wet bath, which is a witches brew of water, buttermilk and egg. It is mixed separately and the chicken does not sit in this bath for a long period of time. You see, for me, it is alll about the viscosity. Which is why you see buttermilk showing up in so many recipes across the internetz. But here we have a recipe that dilutes that with water? <br />
<br />
So according to the recipe, you allow the spices to permeate through the chicken overnight. Now that is a good thing. <br />
<br />
Then you dip in the wet bath and then into the seasoned flour and deep fry. Since the chicken doesn't stay in either the wet bath or breading for very long, you end up with a very thin crust. And the crust stays crispy only when the chicken comes fresh out of the fryer. After a while it softens up considerably.<br />
<br />
The one thing that I do like about this recipe is that the combination of garlic powder, onion powder, black pepper and cayenne pepper results in a really flavorful chicken. The salt is way too much, though. Way. Too. Much. Decrease it by half. Trust me.<br />
<br />
So, if I ever do this recipe again, What repairs would I do to it? I will halve the salt that the recipe calls for. I don't see that the egg or water contribute anything. Straight buttermilk would be my choice. Because of the way the chicken is seasoned, you're deviating too much from the recipe if you suggest soaking the chicken for several hours in the buttermilk as all that seasoning is going to go into the buttermilk over time. But I am sure this would result in a crunchier crust.<br />
<br />
I am glad that I tried the recipe. But ultimately, this is not "the only fried chicken recipe that I will ever need".Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-35225998243134742472022-04-13T00:30:00.000-05:002022-04-26T08:22:37.869-05:00Michael Ruhlman - Fried Chicken Recipe<span style="font-family: inherit;">I am posting this recipe because I am intrigued by the rosemary added to the brine portion. It looks to be a good, buttermilk based recipe. But, I haven't tested it out at present. This recipe is from FOOD52's website.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Also, be sure to check out my friend, Ted's excellent review on smokers: </span><br />
<span style="font-family: inherit;">To pick the best water smoker for smoking chicken check the article</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://www.electricsmokerguy.com/electric-water-smoker/">Best 3 Electric Water Smoker Grill Combo – Meco vs ReadHead</a> </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">on Electric Smoker Guy</span><br />
<span style="font-family: inherit;"><a href="http://www.electricsmokerguy.com/electric-water-smoker/">The Electric Smoke Guy - Electric Water Smoker Resources</a> </span><br />
<br />
<h1 class="title" style="-webkit-hyphens: manual; color: #1b1b1b; font-family: Georgia; font-weight: 400; line-height: 1.2em; margin-bottom: 0.5em; margin-top: 0px; max-width: 100%;">
Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken</h1>
<div class="metadata" style="-webkit-hyphens: manual; color: #1b1b1b; font-family: Georgia; font-size: 18px; margin-bottom: 1.45em; margin-top: -0.85em; max-width: 100%;">
<a class="byline" href="safari-reader://food52.com/users/2821-kristen-miglore" itemprop="author" rel="author" style="display: inline-block; font-size: 1em !important; margin: 0px; max-width: 100%; text-decoration: none;">Kristen Miglore</a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<em style="max-width: 100%;">Every week -- often <a href="safari-reader://food52.com/blog/4636#tips" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_self">with your help</a> -- FOOD52's Senior Editor <a href="safari-reader://food52.com/cooks/2821_kristen_miglore" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank" title="Kristen Miglore">Kristen Miglore</a>is unearthing recipes that are nothing short of genius.</em></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Today: Fried chicken you just can't mess up.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<a href="safari-reader://food52.com/recipes/19368_michael_ruhlmans_rosemarybrined_buttermilk_fried_chicken" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank" title="Michael Ruhlman's Rosemary-Brined Buttermilk Fried Chicken"><img alt="" class="" height="389" src="https://images.food52.com/9qkG97KOw_eFUtvYXV-0cDhMLLw=/8e2eb62f-c059-440c-ba14-3afae8717168--8057863808_902b1414d3_b.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="584" /></a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
More often than not, if you are like me, you probably want fried chicken for dinner.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
But fried chicken seems like trouble, doesn't it? You'd sooner wait for a road trip to Mississippi than get frying yourself. And what if -- once you commit to frying your own -- its crust is soggy, its meat forgettable?</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Well, just stop it. Here, thanks to <a href="http://ruhlman.com/" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank" title="ruhlman.com">Michael Ruhlman</a>, is a fried chicken that will not fail you, that is speedy enough to fit into your busy, tired, chicken-deprived lifestyle, and that is more than worth what little trouble it asks of you. </div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<a href="http://www.amazon.com/Ruhlmans-Twenty-Techniques-Recipes-Manifesto/dp/0811876438?tag=food52-20" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" title="Amazon: Ruhlman's Twenty"><img alt="ruhlman's twenty" class="" height="263" src="https://images.food52.com/zWGd4i42TuyH0jH46xmsI0-RLMU=/db98c296-c723-4b69-b871-9a02d2f647ac--8072852012_97aec29057.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="216" /></a> <a href="http://ruhlman.com/" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" title="ruhlman.com"><img alt="michael ruhlman" class="" height="263" src="https://images.food52.com/neNCqiv0gnE8xEFcK3JJOfzo-qQ=/0b14a4a1-369c-47c7-9786-ec26eaded7ee--8072846859_350bbe0421.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="368" /></a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Ruhlman learned many <a href="http://ruhlman.com/2012/02/how-to-fry-chicken" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank">(but not all)</a> of his best fried chicken tricks while working on Thomas Keller's <a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/?tag=food52-20" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank" title="Amazon: Ad Hoc At Home">Ad Hoc at Home</a> -- and streamlined them, as is his way, in his own book <a href="http://www.amazon.com/Ruhlmans-Twenty-Techniques-Recipes-Manifesto/dp/0811876438?tag=food52-20" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank">Ruhlman's Twenty</a>. Food52er <a href="safari-reader://food52.com/users/30381_vivanat" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank">vivanat</a> tipped me off to the ease and the payoff of this recipe, and now I'm a convert. You will be too.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
For starters, he uses just the thighs, legs and wings (to many, the good parts). <a href="http://www.youtube.com/watch?v=W2aAOOaCKPs" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank">Breaking down whole chickens</a> has virtues, but you don't need to do that here. </div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
He brines the chicken, which is <a href="safari-reader://food52.com/blog/2713_russ_parsons_drybrined_turkey_aka_the_judy_bird" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank">key to keeping meat flavorful and moist</a>, and he does it well. <a href="https://twitter.com/glutenfreegirl" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank" title="Twitter: glutenfreegirl">Shauna Ahern</a>, of <a href="http://glutenfreegirl.com/" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank" title="glutenfreegirl.com">Gluten-Free Girl and the Chef</a>, once told me, "His ratios are perfect. Whenever [my husband] <a href="https://twitter.com/glutenfreechef" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank" title="Twitter: glutenfreechef">Danny</a> made a brine, he called me from the restaurant to read him Ruhlman's."</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<img alt="pot" class="" height="270" src="https://images.food52.com/T3uwkVN6m25BGrKfptXi0KzDBwU=/67cccb9a-6564-4038-ab09-fd2ea3d30ca9--8057866486_b6607d2d92_z.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="180" /> <img alt="slicing onions" class="" height="270" src="https://images.food52.com/CZHdtfT7S-_zXb7M0YNYZpb7y40=/66f6af28-eba9-4e44-9d25-748194f0e658--8057865169_7515d3d5ce_z.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="404" /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Not just perfect, but shockingly quick to throw together. I tend to get all zen and methodical in the kitchen, and dramatically underestimate how long it will take me to get from point A to point B. Many Genius Recipe testing sessions end at 1am. My sous chefs hate me. And still, despite myself, it took me 15 minutes to go from chicken in grocery bag to chicken brining in the fridge. </div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
How does this brine get so flavorful, so quickly?</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<img alt="brine onions" class="" height="388" src="https://images.food52.com/q9GpCpap6uPw8Ch272gMz2EIJ4c=/b3f54c9c-b97d-4481-8411-ca0ed5929140--8057867451_c4625b8e29_z.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="584" /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Namely, how do four cloves of garlic and a whole sliced onion go into a pot with <em style="max-width: 100%;">one teaspoon</em> of oil over <em style="max-width: 100%;">medium-high heat</em>, and quickly sweat into a soft puddle, without browning (or burning)? I didn't think it could be right, but I followed Ruhlman's directions, to the letter. </div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
I was forgetting about all that salt (it is a brine, after all). It instantly goes to work on the onions, drawing out their moisture, which pools in the bottom of the pot and helps it all swiftly cook down in its own juices. Then you toss in rosemary branches and finish it off with water and lemon. Boil, ice bath, throw your chicken in it. Wonder why it's not 1am.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<img alt="brine" class="" height="194" src="https://images.food52.com/wQK7xL0P9czbvw92WnUWEKRIzN4=/24cab044-6db3-4e7f-86b4-299d74f4b899--8057866312_74233f5d40_z.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="292" /> <img alt="brine" class="" height="194" src="https://images.food52.com/Yw_ZxgeLeXahN8zx-jvV1WSKosU=/adc01eb9-d536-49be-8568-d62050b20a8d--8057866541_b82593a10d_z.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="292" /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
The recipe calls for brining overnight, but I've also done it for much less time, and it's still good. Once, when pulling this chicken out of its briny bath, my brother pointed out that this was the most delicious-smelling raw chicken he'd ever encountered. It's frankly a little jarring -- for good reason, raw poultry doesn't smell irresistible. You'll just have to control yourself.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Brining behind you, tempting raw chicken messing with your mind, it's time for dredging and frying. This crust is one of those stand-on-its-own, thick, shaggy, crunchy affairs. Ruhlman credits the Ad Hoc kitchen with showing him the ideal seasoned flour-buttermilk-seasoned flour coating, but he trims down the ingredient list, focusing on what's important: lots of pepper, paprika, and cayenne -- and baking powder, for extra lift and crispiness. </div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<img alt="" class="" height="389" src="https://images.food52.com/0huFEMyOGBdW-O2HJ-eHQ29KopI=/6e2b5dd9-bd35-441c-b6d7-de418a07f25d--8057864855_c8a1864433_b.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="584" /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
It's the kind of crust that you'd normally want to steal off other people's drumsticks and leave them the meat lingering on the bone. But remember that brine! As intoxicating as it smelled before cooking, it smells -- and tastes -- even more richly of rosemary and lemon, the salt having pulled it deep into the flesh.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<img alt="frying chicken" class="" height="388" src="https://images.food52.com/4iW9TaNdbwxMD3thY4vnwCrcIZw=/2301a906-29bf-4df6-97c9-6d35a26dfa57--8057865831_44f901e265_z.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="584" /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
The meat is so juicy, the crust so proudly crusty, you can fry it ahead and re-crisp in the oven when company arrives, which will give you plenty of time to wipe down the stove, shower, and pour yourself an early glass of wine. (Have you ever tried to deep-fry chicken while guests are standing around getting drunk? They ask an awful lot of questions.)</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Best keep them away till the big reveal -- and what a reveal it will be.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<img alt="" class="" height="389" src="https://images.food52.com/8bKFYGo_5uOfU_PD2-0xb4rErb8=/0a9247d4-d93f-4bcb-9144-6bf026f3af0d--8057864520_6a42209e0a_b.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="584" /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<a href="safari-reader://food52.com/recipes/19368_michael_ruhlmans_rosemarybrined_buttermilk_fried_chicken" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" title="Michael Ruhlman's Rosemary-Brined Buttermilk Fried Chicken">Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken</a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<em style="max-width: 100%;">Adapted very slightly from <a href="http://www.amazon.com/Ruhlmans-Twenty-Techniques-Recipes-Manifesto/dp/0811876438?tag=food52-20" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" target="_blank">Ruhlman's Twenty</a> (Chronicle Books, 2011)</em></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<em style="max-width: 100%;">Serves 6 to 8</em><strong style="max-width: 100%;"><br style="max-width: 100%;" /></strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Brine:</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">1 small onion, thinly sliced<br style="max-width: 100%;" />4 garlic cloves, smashed with the flat side of a knife<br style="max-width: 100%;" />1 teaspoon vegetable oil<br style="max-width: 100%;" />3 tablespoons kosher salt<br style="max-width: 100%;" />5 or 6 branches rosemary, each 4 to 5 inches long<br style="max-width: 100%;" />4 1/2 cups water<br style="max-width: 100%;" />1 lemon, halved</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Fried Chicken:<strong style="max-width: 100%;"><br style="max-width: 100%;" /></strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">8 chicken legs, drumsticks and thighs separated<br style="max-width: 100%;" />8 chicken wings, wing tips removed<br style="max-width: 100%;" />3 cups all-purpose flour<br style="max-width: 100%;" />3 tablespoons freshly ground black pepper<br style="max-width: 100%;" />2 tablespoons paprika<br style="max-width: 100%;" />2 tablespoons fine sea salt<br style="max-width: 100%;" />2 teaspoons cayenne pepper<br style="max-width: 100%;" />2 tablespoons baking powder<br style="max-width: 100%;" />2 cups buttermilk<br style="max-width: 100%;" />Neutral, high-heat oil for deep-frying (like canola)</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<a href="safari-reader://food52.com/recipes/19368_michael_ruhlmans_rosemarybrined_buttermilk_fried_chicken" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" title="Michael Ruhlman's Rosemary-Brined Buttermilk Fried Chicken">See the full recipe (and save and print it) here.</a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<a href="https://www.blogger.com/null" name="tips" style="font-weight: bold; max-width: 100%;"></a>Got a genius recipe to share -- from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at <strong style="max-width: 100%;">kristen@food52.com</strong>.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<em style="max-width: 100%;">Photos by Karen Mordechai</em></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<a href="safari-reader://food52.com/recipes/19368_michael_ruhlmans_rosemarybrined_buttermilk_fried_chicken" style="color: #416ed2; font-weight: bold; max-width: 100%; text-decoration: none;" title="Michael Ruhlman's Rosemary-Brined Buttermilk Fried Chicken"><img alt="" class="" height="389" src="https://images.food52.com/AaVdPZbXkIHhJf5SiqlTG0PhRGQ=/530c081c-f2a2-481d-8c4a-f1d42d465260--8057864382_0c2e20f642_b.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="584" /></a></div>
<hr style="background-color: rgba(0, 0, 0, 0.2); border: 0px; color: #1b1b1b; font-family: Georgia; font-size: 18px; height: 1px; max-width: 100%;" />
Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com2tag:blogger.com,1999:blog-8001039087072736542.post-58832985397051253592022-04-12T00:30:00.000-05:002022-04-26T08:22:48.785-05:00Pan Fried - A Lighter Fried Chicken Recipe<span style="font-size: large;">My first preference will always be a deep fry. You drop the chicken pieces into the deep fat fryer and they are immersed totally so that the entire batter is exposed to the hot oil instead of just one side. However, here is a recipe based on a shallow fry until golden in a cast iron pan and then finishing off in the oven.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I have become a fan of skinless chicken for frying.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 cups buttermilk</span><br />
<span style="font-size: large;">2 large eggs, beten</span><br />
<span style="font-size: large;">3 tsp. Kosher salt (or to taste...I prefer to undersalt as one can always add more salt at the table) divided into a 1 tsp. and a 2 tsp. portion</span><br />
<span style="font-size: large;">3 garlic cloves crushed</span><br />
<span style="font-size: large;">2 1/2 tsp. black pepper also divided into two equal portions</span><br />
<span style="font-size: large;">2 lbs. bone-in skinless chicken thighs and 2 lbs. boneless, skinless chicken breasts (each one to be cut in half)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 cups of vegetable oil for frying ( I don't like canola oil because it smells like frying fish)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3 cups all purpose flour</span><br />
<span style="font-size: large;">2 tbsp. cornstarch</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Whisk together the buttermilk, eggs, garlic, 1 1/4 tsp. Kosher salt, 1 tsp black pepper in a large bowl and then, with the chicken pieces placed into a large plastic freezer bag, add the liquid mixture. Seal the bag and refrigerate for 8 to 24 hours. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove the chicken pieces and allow to drain well. Meanwhile, whisk the flour, cornstarch, the remaining salt and pepper in a bowl and dip/dredge the chicken pieces in the dry mix. Or, place the dry mix in a paper bag, adding the pieces of drained chicken and shaking to coat. Place the pieces on a pan, or piece of aluminum foil. Let them "dry out" for around 15 minutes or so.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Fry the chicken in batches in a cast iron pan. Heat should be medium high. In all probability, if you checked it with a thermometer, it would be around 350 F. Meanwhile also heat the oven to 425 F. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Now, the trick is, with turning them once or twice, to develop the classic "golden brown" color. Some people say 3 minutes per side. Use your judgement.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You are going to finish the pieces in the oven.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Now, these days, chickens have gotten huge and you are going to want to be sure that they are cooked all the way through. Check the pieces after they have been in the oven for 10 minutes. They may be done at that time. </span>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-18990486871938129032022-04-11T00:30:00.000-05:002022-04-26T08:22:59.226-05:00Chris Colby - Instructions for Frying Chicken SuccessfullyA terrific article. If you read nothing else this year on fried chicken, read this.<br />
<br />
<a href="http://www.cappersfarmer.com/food-and-entertaining/recipes/fried-chicken-cooking-techniques-zm0z17suzsgre?pageid=4#PageContent4">Chris Colby on Fried Chicken</a><br />
<br />Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-13889269052559805242022-04-10T00:30:00.000-05:002022-04-26T08:23:10.302-05:00Tom Hirschfield - Fried Chicken Recipe in Food52<h1 class="title" style="-webkit-hyphens: manual; color: #1b1b1b; font-family: Georgia; font-weight: 400; line-height: 1.2em; margin-bottom: 0.5em; margin-top: 0px; max-width: 100%;">
</h1>
<h1 class="title" style="-webkit-hyphens: manual; color: #1b1b1b; font-family: Georgia; font-weight: 400; line-height: 1.2em; margin-bottom: 0.5em; margin-top: 0px; max-width: 100%;">
Here is a link to the original Food52 article via The Huffington Post:</h1>
<div>
<a href="https://food52.com/blog/7889-the-art-of-honest-fried-chicken-a-lifestyle-choice?utm_source=cj&affil=cj&utm_medium=affiliate&utm_campaign=Food52+Shop&company=Skimlinks&website=3987228" target="_blank">Tom Hirschfield Recipe for Food52</a><br />
<br /></div>
<div>
<br /></div>
<h1 class="title" style="-webkit-hyphens: manual; color: #1b1b1b; font-family: Georgia; font-weight: 400; line-height: 1.2em; margin-bottom: 0.5em; margin-top: 0px; max-width: 100%;">
12 Tips for Perfect Fried Chicken, Plus a Master Recipe</h1>
<div class="metadata singleline" style="-webkit-hyphens: manual; color: #1b1b1b; font-family: Georgia; font-size: 18px; margin-bottom: 1.45em; margin-top: -0.85em; max-width: 100%;">
<a class="byline" data-beacon-parsed="true" data-beacon="{"p":{"lnid":"author_name"}}" href="safari-reader://www.huffingtonpost.com/author/food-52" style="color: var(--body-font-color); display: inline !important; font-size: 1em !important; margin: 0px; max-width: 100%; text-decoration: none;"><span style="font-size: 1em !important; font-weight: bold; margin: 0px; max-width: 100%;">Food52</span></a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<em style="max-width: 100%;"><a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"Sunday Dinners","mpid":1,"plid":"http://food52.com/blog/category/148-sunday-dinners"}}" href="http://food52.com/blog/category/148-sunday-dinners" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">Sunday Dinners</a> comes to us from our own chef/photojournalist/farmer/father figure <a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"Tom Hirschfeld","mpid":2,"plid":"http://food52.com/users/8880-thirschfeld"}}" href="http://food52.com/users/8880-thirschfeld" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">Tom Hirschfeld</a>, featuring his stunning photography and Indiana farmhouse family meals.</em></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<em style="max-width: 100%;">Today: The slow art of fried chicken — with 12 tips and a master recipe.</em></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<img alt="" class="" height="425" src="https://farm8.staticflickr.com/7417/9532242777_4eeb9debbe_z.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="640" /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Frying chicken, at its best, is a state of mind formed much in the same way as the quiet back beats of a porch-sitting session with a dear friend. It has a rhythm. It is good company on a sunny summer afternoon. It is pointless to rush. Futile, even. Besides, the comfort of a good friend comes from the effortlessness of meaningful conversation and is further heightened by the knowledge you have <em style="max-width: 100%;">nothing</em> you would rather do.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<img alt="" class="" src="https://farm6.staticflickr.com/5340/9546755156_3b722b549a_n.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="300" /> <img alt="" class="" src="https://farm6.staticflickr.com/5515/9553428049_420e3e5cab_n.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="300" /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<img alt="" class="" src="https://farm4.staticflickr.com/3790/9543966501_d58e490b68_n.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="300" /> <a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"","mpid":3,"plid":"///admin/blog/7889/"}}" href="safari-reader://admin/blog/7889/" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;"><img alt="" class="" src="https://farm3.staticflickr.com/2889/9543967869_f4574a252b_n.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="300" /></a> </div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
First you need to confront yourself; if you are in a hurry to fry chicken you should consider cooking something else. It is not a preparation to be hurried. The dinner will be ruined, even if the chicken is cooked perfectly. It is slow food — not because it takes forever to prepare, but rather because of the enjoyment of cooking and anticipation of the dinner to come. It is why fried chicken is the perfect summer Sunday meal.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<img alt="" class="" height="425" src="https://farm4.staticflickr.com/3790/9535028294_4fe5d077dd_z.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="640" /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Forget the notion of heavy-handed sides like mashed potatoes or mac and cheese. Even biscuits are not required. You will forget about them anyway once you realize they aren’t nearly as good as the side dishes you can make with the fresh vegetables you picked up earlier that morning from the farmers market or, better yet, your own garden. </div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">More:</strong> <a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"Dilly corn salad + 7 more summery sides.","mpid":4,"plid":"http://food52.com/blog/3731-8-summery-barbecue-sides"}}" href="http://food52.com/blog/3731-8-summery-barbecue-sides" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">Dilly corn salad + 7 more summery sides.</a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Think about a table set with a buttery <a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"succotash","mpid":5,"plid":"http://food52.com/recipes/18502-succotash"}}" href="http://food52.com/recipes/18502-succotash" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">succotash</a> thick with sweet corn kernels fresh off the cob, fresh Lima beans patina-ed the color of a milky Key lime pie, and seasoned with green onions and lots of black pepper. Or how about stacks of salted thick sliced tomatoes, a <a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"vinegary leafy green salad","mpid":6,"plid":"http://food52.com/recipes/13698-radish-and-escarole-salad-with-anchovy-vinaigrette"}}" href="http://food52.com/recipes/13698-radish-and-escarole-salad-with-anchovy-vinaigrette" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">vinegary leafy green salad</a>, a bowl of <a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"roasted beets laced with fresh herbs","mpid":7,"plid":"http://food52.com/recipes/5696-beets-and-herbs-salad"}}" href="http://food52.com/recipes/5696-beets-and-herbs-salad" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">roasted beets laced with fresh herbs</a>, heady with aroma, or even a <a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"creamy cucumber salad","mpid":8,"plid":"http://food52.com/recipes/4900-creamy-cucumber-side"}}" href="http://food52.com/recipes/4900-creamy-cucumber-side" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">creamy cucumber salad</a> with onions sliced paper thin. Trust me, there is room for all of them at the table. </div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<img alt="" class="" height="425" src="https://farm8.staticflickr.com/7392/9532240647_7c85d342b3_z.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="640" /></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
From the first bite into the tender crust followed by the wonderful fatty juices of a well raised bird, I like to eat my fried chicken dinner much like lunches as experienced in the French countryside, with a healthy measure of friendship and the leisure of not knowing the time.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"","mpid":9,"plid":"http://food52.com/recipes/23519-fried-chicken"}}" href="http://food52.com/recipes/23519-fried-chicken" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;"><img alt="" class="" height="425" src="https://farm4.staticflickr.com/3794/9543978389_8fb091593d_z.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="640" /></a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;"><a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"","mpid":10}}" href="https://www.blogger.com/null" name="tips" style="max-width: 100%;"></a>The Rules of Frying Chicken</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
1. <strong style="max-width: 100%;">Pick a bird that is no bigger than 3 1/2 pounds.</strong> Anything over this size really isn’t meant to be fried. To me, a 3-pound bird is perfect.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
2. To ensure the breasts don’t overcook and become too dry, <strong style="max-width: 100%;">cut the double lobed breast into three.</strong> (Take note of the picture of the raw chicken above.)</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
3. In my opinion, <strong style="max-width: 100%;">wet brining does nothing for chicken</strong> but change the texture of the chicken to be more like ham. I am not a fan.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
4. If you have a source for good chicken, <strong style="max-width: 100%;">why cover up the taste of a great bird</strong>with lots of unnecessary flavors?</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
5. To retain moisture, <strong style="max-width: 100%;">I use <a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"the Russ Parsons/Judy Rodgers method","mpid":11,"plid":"http://food52.com/blog/2713-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird"}}" href="http://food52.com/blog/2713-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">the Russ Parsons/Judy Rodgers method</a> of dry brining</strong> as a guide and salt the chicken the night before, or at least 2 hours before frying.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
6. <strong style="max-width: 100%;">You don’t need a deep fryer</strong> to make great fried chicken. A high-sided Dutch oven or cast iron pot (not pan) is fine. Fill the bottom with peanut oil about 1 to 1 1/2 inches in depth. It should come up the sides of the pot no more than a third. When you add the chicken, the oil level will rise.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
7. After you flour coat the chicken the second time, <strong style="max-width: 100%;">let the chicken rest on a rack for twenty minutes to form a crust</strong> before you fry it. This also allows the chicken to warm to room temperature which will help it to cook through. Use the time to finish any sides.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
8.<strong style="max-width: 100%;"> Your oven is your best friend here.</strong> Fried chicken is meant to rest before it is eaten. In turn, I don’t worry too much about interior doneness because I always keep the chicken in a 250˚ F oven. I let it rest in there about twenty minutes, which allows time for it to finish cooking, remain crispy, and lets me finish any side dishes too.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
9. Don’t forget to <strong style="max-width: 100%;">fry up the giblets too</strong> — I always thow in extras. Serve them with a side of wing sauce. You’ll be happy you did.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
10. <strong style="max-width: 100%;">Choose lots of sides that can be made ahead of time</strong> so when you go to fry the chicken, there is nothing else to think about.</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
11. Gluten-free flours such as <a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"Cup4Cup","mpid":12,"plid":"http://food52.com/provisions/products/73-cup4cup-gluten-free-flour"}}" href="http://food52.com/provisions/products/73-cup4cup-gluten-free-flour" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">Cup4Cup</a> make for a crispier crust. <strong style="max-width: 100%;">If you are going to use wheat flour, add a 1/4 cup of cornstarch to the flour to crisp up the crust.</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
12. <strong style="max-width: 100%;">Take your time</strong>, don’t short cut anything, and give the chicken lots of room. Enjoy yourself, frying chicken is fun!</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"","mpid":13,"plid":"http://food52.com/recipes/23519-fried-chicken"}}" href="http://food52.com/recipes/23519-fried-chicken" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;" title="Fried Chicken"><img alt="Fried Chicken on Food52" class="" height="425" src="https://farm8.staticflickr.com/7417/9532242777_4eeb9debbe_z.jpg" style="display: block; height: auto; margin: 0.5em auto; max-width: 100%;" width="640" /></a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;"><a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"","mpid":14}}" href="https://www.blogger.com/null" name="recipe" style="max-width: 100%;"></a>Fried Chicken</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<em style="max-width: 100%;">Serves 6 to 8</em></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">2 chickens, around 3 pounds each, each chicken cut into 9 pieces</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">2 cups gluten-free flour or all-purpose flour</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">1/4 cup cornstarch (optional, it is used for a crispier crust)</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">1 tablespoon Spanish paprika</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">1 tablespoon garlic powder</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">1/2 teaspoon poultry seasoning</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">1 teaspoon dried thyme</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">1 teaspoon freshly ground black pepper</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">1 teaspoon kosher salt, plus extra for seasoning</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">2 cups buttermilk</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">1 1/2 cups peanut oil</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<strong style="max-width: 100%;">2 slices pancetta, 1/16-inch thick (this adds a really nice subtle flavor to the finished product)</strong></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"Save and print the full recipe on Food52","mpid":15,"plid":"http://food52.com/recipes/23519-fried-chicken"}}" href="http://food52.com/recipes/23519-fried-chicken" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">Save and print the full recipe on Food52</a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
<em style="max-width: 100%;">Photos by Tom Hirschfeld </em> </div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
This article originally appeared on Food52.com: <a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"The Art of Honest Fried Chicken (A Lifestyle Choice)","mpid":16,"plid":"http://food52.com/blog/7889-the-art-of-honest-fried-chicken-a-lifestyle-choice"}}" href="http://food52.com/blog/7889-the-art-of-honest-fried-chicken-a-lifestyle-choice" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">The Art of Honest Fried Chicken (A Lifestyle Choice)</a></div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; max-width: 100%;">
Food52 is a community for people who love food and cooking. Follow them at <b style="max-width: 100%;"><a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"Food52.com","mpid":17,"plid":"http://food52.com"}}" href="http://food52.com/" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">Food52.com</a></b> — and check out their new kitchen and home shop, <b style="max-width: 100%;"><a data-beacon-parsed="true" data-beacon="{"p":{"lnid":"Provisions","mpid":18,"plid":"http://food52.com/provisions"}}" href="http://food52.com/provisions" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;">Provisions</a></b>, to get $10 off!</div>
<div style="color: #1b1b1b; font-family: Georgia; font-size: 18px; font-weight: bold; max-width: 100%;">
Follow Food52 on Twitter: <a href="http://www.twitter.com/food52" rel="nofollow" style="color: #416ed2; max-width: 100%; text-decoration: none;" target="_blank">www.twitter.com/food52</a></div>
Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-69879081002663506822022-04-09T00:30:00.000-05:002022-04-26T08:23:19.602-05:00Paula Deen - Good Ol' Paula Deen, Y'allI became more respectful of Paula Deen after I saw her do several hours of what can only be called 'stand up' at the Metro cooking show last year. Before that she was one of those Food Network personalities that I would turn off the sound to and just read the close captioning. I liked her recipes but that whole "y'all" thing got to me. But she won me over with her humor and command of the crowd.<br />
<br />
I came across a recipe of hers that uses eggs and hot sauce. So, since I am ready to try out egg batters, this sounds perfect for my next experiments. What will it taste like? Stick around for more details.<br />
<br />
Update: I did the chicken recipe and consider this a very good recipe if one likes the more cracker-like crunchy crust. I believe that the lack of moisture, the vinegar in the hot sauce and the eggs prevented the gluten from developing as much as would be the case with a milk or water soak. This was my first use of a self-rising flour, too. The crust stayed crispy long after the chicken came out of the fryer, again because the gluten hadn't developed. Flavor-wise, even with a cup of hot sauce mixed into the eggs, it wasn't that spicy. I cut large chicken breasts into thirds and found that, when the crust was the right color and crunch, the interior hadn't cooked thoroughly. So, I sliced into the pieces with a knife, cutting through to the center to open the chicken up, and returned them to the fryer. I followed the recipe and did not flour, dip and re-flour. I did an experiment with half with the dutch oven covered, in order to test out the pressure cooker theory. But I couldn't detect any significant difference.<br />
<br />
Pressure cooking. KFC and Pollo Campero both use a pressure frying method. I always assumed that this meant they were sealing the chicken in a pressure cooker. But recently I've read up on using a heavy, cast iron dutch oven, the lid of which holds in the steam and allows pressure to build up.<br />
<br />
Impressed by the crunch but prefer the classic buttermilk, AP flour batter still.<br />
<br />
<br />
<h2 style="background-color: white; border: 0px; color: #59452a; font-family: Arial, Helvetica, sans-serif; font-size: 21px; font-weight: normal; line-height: 29px; margin: 0px 0px 18px; outline: 0px; padding: 0px; vertical-align: baseline;">
Southern Fried Chicken</h2>
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;"></span><br />
<div style="background-color: transparent; border: 0px; color: #3d3625; font-style: normal; line-height: 19px; outline: 0px; padding: 0px 0px 1em; vertical-align: baseline;">
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">From <em style="color: #986741; font-style: normal; padding-right: 8px;">Paula's Home Cooking/Paula's Party Episode: Decades/Savannah Country cookbook/Mar/Apr 2007 issue</em></span></div>
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">
</span>
<br />
<div style="background-color: transparent; border: 0px; color: #3d3625; font-style: normal; line-height: 19px; outline: 0px; padding: 0px 0px 1em; vertical-align: baseline;">
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;"></span><br />
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">5 stars based on 229 Reviews</span></div>
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">
</span>
<br />
<div style="background-color: transparent; border: 0px; color: #3d3625; font-style: normal; line-height: 19px; outline: 0px; padding: 0px 0px 1em; vertical-align: baseline;">
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">Servings: <em style="color: #986741; font-style: normal; padding-right: 8px;">6-8 servings</em></span></div>
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">
</span>
<br />
<div style="background-color: transparent; border: 0px; color: #3d3625; font-style: normal; line-height: 19px; outline: 0px; padding: 0px 0px 1em; vertical-align: baseline;">
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">Prep Time: <em style="color: #986741; font-style: normal; padding-right: 8px;">10 min</em></span></div>
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">
</span>
<br />
<div style="background-color: transparent; border: 0px; color: #3d3625; font-style: normal; line-height: 19px; outline: 0px; padding: 0px 0px 1em; vertical-align: baseline;">
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">Cook Time: <em style="color: #986741; font-style: normal; padding-right: 8px;">14 min</em></span></div>
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">
</span>
<div style="background-color: transparent; border: 0px; color: #3d3625; font-style: normal; line-height: 19px; outline: 0px; padding: 0px 0px 1em; vertical-align: baseline;">
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">Difficulty: <em style="color: #986741; font-style: normal; padding-right: 8px;">Easy</em></span></div>
<span class="recipe_print_info" style="background-color: white; border: 0px; color: #e4701e; float: left; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-style: italic; line-height: 13px; margin: 0px; outline: 0px; padding: 0px 0px 8px; vertical-align: baseline; width: 350px;">
</span><br />
<br style="background-color: white; color: #59452a; font-family: Arial, Helvetica, sans-serif; font-size: 14px;" />
<div style="background-color: white; border: 0px; clear: left; color: #59452a; font-family: Arial, Helvetica, sans-serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 601px;">
<h4 style="background-color: transparent; border: 0px; font-size: 21px; line-height: 39px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
Ingredients</h4>
<div style="background-color: transparent; border: 0px; color: #3d3625; font-size: 13px; line-height: 19px; outline: 0px; padding: 0px 0px 1em; vertical-align: baseline;">
<a href="http://www.pauladeen.com/recipes/recipe_view/house_seasoning/" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #ff7000; cursor: pointer; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">Paula Deen’s House Seasoning</a><br />
2 1/2 lb chicken, cut into pieces<br />
2 cup self-rising flour<br />
1 cup hot red pepper sauce<br />
3 eggs</div>
</div>
<div style="background-color: white; border: 0px; color: #59452a; font-family: Arial, Helvetica, sans-serif; font-size: 14px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 601px;">
<h2 style="background-color: transparent; border: 0px; font-size: 21px; font-weight: normal; line-height: 29px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
Directions</h2>
<div class="direction" style="background-color: transparent; border: 0px; color: #3d3625; font-size: 13px; line-height: 19px; outline: 0px; padding: 4px 0px 0px; vertical-align: baseline;">
</div>
<div style="background-color: transparent; border: 0px; color: #3d3625; font-size: 13px; line-height: 19px; outline: 0px; padding: 0px 0px 1em; vertical-align: baseline;">
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.</div>
<div style="background-color: transparent; border: 0px; color: #3d3625; font-size: 13px; line-height: 19px; outline: 0px; padding: 0px 0px 1em; vertical-align: baseline;">
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.</div>
<div style="background-color: transparent; border: 0px; color: #3d3625; font-size: 13px; line-height: 19px; outline: 0px; padding: 0px 0px 1em; vertical-align: baseline;">
</div>
<div class="direction" style="background-color: transparent; border: 0px; color: #3d3625; font-size: 13px; line-height: 19px; outline: 0px; padding: 4px 0px 0px; vertical-align: baseline;">
Recipe Courtesy of Paula Deen</div>
</div>
Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-8001039087072736542.post-5210339556436228602022-04-08T00:30:00.000-05:002022-04-26T08:23:29.771-05:00New York Times - A New Article on How to Fry ChickenGranted, when you go to the link and watch the video of the fried chicken, that crust doesn't look very appetizing. Not the way I would want my fried chicken crust to look like. But anyway, here is a link to th article plus the recipe itself will follow. Follow the link for more instructions and information.<br />
<br />
<br />
<a href="http://cooking.nytimes.com/guides/25-how-to-make-fried-chicken?utm_source=Facebook_Paid&utm_medium=social&utm_content=Guides&utm_campaign=kwp&kwp_0=197008&kwp_4=771366&kwp_1=387444">http://cooking.nytimes.com/guides/25-how-to-make-fried-chicken?utm_source=Facebook_Paid&utm_medium=social&utm_content=Guides&utm_campaign=kwp&kwp_0=197008&kwp_4=771366&kwp_1=387444</a><br />
<br />
<br />
Truthfully, this is not the way I would like my fried chicken to look.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKq-fcKiFtarA6ycY-fe-bHaX7ySfSvT0ntUmohwRdkcap40yS0jt7enOACi5BN0nTPrqQzp-RvG1-UocSWoRiQtb9k5p3j2463CI4OB6O7ZwCiXyn3ECg-2hVxdzoicBceNW8ow_n5M/s1600/28COOKING-FRIEDCHICKENGUIDE12-videoLarge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKq-fcKiFtarA6ycY-fe-bHaX7ySfSvT0ntUmohwRdkcap40yS0jt7enOACi5BN0nTPrqQzp-RvG1-UocSWoRiQtb9k5p3j2463CI4OB6O7ZwCiXyn3ECg-2hVxdzoicBceNW8ow_n5M/s320/28COOKING-FRIEDCHICKENGUIDE12-videoLarge.jpg" width="320" /></a></div>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small; letter-spacing: 1px; text-transform: uppercase;">INGREDIENTS</span></div>
<br />
<br />
<br />
<br />
<br />
<section class="recipe-ingredients-wrap" style="box-sizing: border-box; color: #222222; float: left; font-family: nyt-franklin, Arial, Helvetica, sans-serif; margin-bottom: 0px; outline: none; padding-right: 1em; width: 313.453125px;">
<ul class="recipe-ingredients" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: none; padding: 0px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; text-align: right; vertical-align: top; width: 57px;">1</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; padding-left: 5px; vertical-align: top; width: 235.125px;"><span style="box-sizing: border-box; outline: none;">chicken</span>, approximately 3 to 3 1/2 pounds, cut into 10 pieces (or use a mix of thighs and drumsticks</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: none; padding: 0px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; text-align: right; vertical-align: top; width: 57px;"> 3 to 4</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; padding-left: 5px; vertical-align: top; width: 235.125px;">cups <span style="box-sizing: border-box; outline: none;">buttermilk</span></span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: none; padding: 0px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; text-align: right; vertical-align: top; width: 57px;">3</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; padding-left: 5px; vertical-align: top; width: 235.125px;">tablespoons <span style="box-sizing: border-box; outline: none;">kosher salt</span>, more as needed</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: none; padding: 0px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; text-align: right; vertical-align: top; width: 57px;">2</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; padding-left: 5px; vertical-align: top; width: 235.125px;">teaspoons ground <span style="box-sizing: border-box; outline: none;">black pepper</span>, more as needed</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: none; padding: 0px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; text-align: right; vertical-align: top; width: 57px;">1 ½</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; padding-left: 5px; vertical-align: top; width: 235.125px;">cups <span style="box-sizing: border-box; outline: none;">all-purpose flour</span></span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: none; padding: 0px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; text-align: right; vertical-align: top; width: 57px;">3</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: none; padding-left: 5px; vertical-align: top; width: 235.125px;">cups <span style="box-sizing: border-box; outline: none;">peanut oil</span>, lard or a neutral oil like canola, more as needed</span></span></li>
</ul>
<ul class="recipe-ingredients" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"></ul>
</section><section class="recipe-steps-wrap" style="box-sizing: border-box; float: right; font-family: nyt-franklin, Arial, Helvetica, sans-serif; margin: 0px; outline: none; width: 607.515625px;"><h3 style="border: none; box-sizing: border-box; color: #222222; letter-spacing: 1px; margin: 0px; outline: none; padding: 17px 0px 28px; text-align: left; text-transform: uppercase;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small; font-weight: normal;">PREPARATION</span></h3>
<ol class="recipe-steps" itemprop="recipeInstructions" style="box-sizing: border-box; counter-reset: item 0; line-height: 1.45em; margin: 0px; outline: none; padding: 0px;">
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: none; padding: 0px; position: relative; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.</span></li>
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: none; padding: 0px; position: relative; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.</span></li>
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: none; padding: 0px; position: relative; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.</span></li>
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: none; padding: 0px; position: relative; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.</span></li>
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: none; padding: 0px; position: relative; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 12 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 12 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown.</span></li>
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: none; padding: 0px; position: relative; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.</span></li>
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: none; padding: 0px; position: relative;"><section class="recipe-steps-wrap" style="box-sizing: border-box; float: right; margin: 0px; outline: none; width: 626.3125px;"><ol class="recipe-steps" itemprop="recipeInstructions" style="box-sizing: border-box; counter-reset: item 0; line-height: 1.45em; margin: 0px; outline: none; padding: 0px;">
<li style="box-sizing: border-box; display: block; margin: 0px 0px 30px; outline: none; padding: 0px; position: relative;"><br /></li>
</ol>
</section></li>
</ol>
</section><section class="guide-section guide-nav-section no_numbers guide-master-recipe" id="guide-master-recipe" style="box-sizing: border-box; color: #222222; font-family: nyt-franklin, Arial, Helvetica, sans-serif; font-size: 12px; margin: 50px auto; max-width: 970px; outline: none; padding-bottom: 0px;"></section>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0