A 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)
Moulton - 2022
Recipes - A Collection of Recipes of Interest From Around the Internet
Serious Eats - A crunchy buttermilk batter with spicy honey
Middle Eastern Soices Style Fried Chicken Recipe
Jonathon Waxman : Cornmeal, Egg and Buttermilk
Jonathon Waxman Recipe
Gordon Ramsey Pickle Celery Recipe and Buttermilk Batter Fried Chicken Recipe:
Gordon Ramsey Pickled Celery and Buttermilk Batter Fried Chicken
Fried Chicken Recipe from the 18th Century: A vinegar (verjus) and lemon marinade (tart):
Fried Chicken in the 18th Century
Koji Fried Chicken Recipe from Cook's Science:
Koji Fried Chicken (from Cook's Science)
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.
Batter Fried Chicken Recipe (Originally Cook's Country)
From Chef Jerod (lots and lots of spices in the marinade)
Cooking and Conversation
Buttermilk Fried Chicken - Cooking and Conversation
Gordon Ramsey - Another Time
Gordon Ramsey - Part Two
Fried Chicken - The Kenji Lopez-Alt Method (From his YouTube Channel)
If you aren't following Kenji Lopez-Alt and Joshua Weissman on YouTube, you should be.
Frenchy's Fried Chicken Houston - Brittany Britto Garley Reports for Eater Houston
Here is a link to the original article in Eater Houston.
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.
Houston’s Iconic Fried Chicken Chain Frenchy’s to Open New Dream Location This Spring
Decades in the making, the new location will include a double drive-thru, a front porch entrance, and a sidewalk cafe
Owners of Houston’s iconic fried chicken chain Frenchy’s Chicken have been planning for a new location for decades, and this spring, they’ll finally open the restaurant they’ve always dreamed of.
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.
“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 death from stroke in 2010, his wife and son King Creuzot have kept the dream alive.
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.
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.
“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.”
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.
“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.”
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, including Beyonce. In 2019, the flagship was torn down and opened in its temporary location later that year, but it was always in the plans to open a larger locale, King Creuzot says.
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.
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.
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.
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.
All in all, Heisler says, “it’s become a labor of love.”
Fried Chicken Recipe from Food52
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.
Food52 Fried Chicken As It's Meant To Be Article
Fried Chicken as It's Meant to Be
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt
4 boneless, skinless chicken thighs (about 1 pound)
1 teaspoon cornstarch
1/2 teaspoon baking powder
1 cup (240 milliliters) buttermilk
4 cups vegetable, canola, or peanut oil, for frying
Chris Colby - The Fried Chicken Conundrum
The Fried Chicken Conundrum
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.
Brining Method from Louisiana Chef Extraordinaire, John Folse
|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.|
Ingredients for Brine:
1 chicken fryer
1 gallon cold water
½ cup kosher salt
OR 1 cup table salt
¼ cup brown sugar
2 bay leaves, crushed
½ tbsp dried thyme
½ tbsp dried basil
½ tbsp dried sage
1 tbsp granulated garlic
1 tbsp black pepper
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.
Ingredients for Chicken:
vegetable oil for frying
salt and black pepper to taste
1 cup flour
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.
Lisa Fain - The Homesick Texan
John Besh - Fried Chicken Recipe
Follow the link at the bottom of the page to order the book and to view the original article:
Here’s A Mouthwatering Step-By-Step Guide To Making The Most Insanely Delicious Fried Chicken
Literally nothing compares to that first bite of this crispy, crunchy coating and piping hot meat.
So we asked him to show us (and you, obvs) how to make it.
Here is everything you’ll need to make the fried chicken:
1. Set the chicken pieces on a cutting board and season liberally with salt and pepper on all sides.
2. 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.
3. Heat 1 to 2 inches of oil in a heavy skillet (cast iron is best) or Dutch oven over high heat.
4. When the oil reaches 350°F on a deep-fry thermometer, turn the heat down to medium. You’re ready to fry!
5. Transfer 3 to 4 pieces of chicken from the buttermilk to the flour mixture, letting any excess buttermilk drip off.
6. 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…
7. …and carefully place the dredged chicken in the hot oil.
8. 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.
9. Let the chicken fry for about 6 minutes, until it’s lightly browned on the underside.
10. Use tongs or a slotted spoon to carefully flip each piece of chicken.
11. Cook for 6 more minutes, until the chicken is cooked through and both sides are golden brown.
12. Lift the finished pieces of chicken out of the oil and transfer them to a paper towel-lined plate or baking sheet.
13. 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.
14. We asked Besh if he serves his fried chicken with any kind of sauce, and he suggested Tabasco honey…
…which is literally just honey with a little Tabasco mixed in.
Turns out, Tabasco honey is really, REALLY good, and you should put it on everything.
You can spoon it right onto a crispy piece of chicken…
… or you can serve the chicken straight-up, with the honey on the side.
Grandmother Grace’s Fried Chicken
For the chicken:
3 pounds bone-in, skin-on chicken pieces, preferably from one whole chicken
Salt and pepper
1 quart buttermilk
3 cups all-purpose flour
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Canola oil, for frying
1/2 cup honey
1 teaspoon tabasco, or more to taste.
For the chicken:
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.
Mix the honey and Tabasco in a small bowl and serve alongside the chicken, for dipping or drizzling.
For more authentic Southern recipes you can actually cook at home, check out Besh’s new book.
2) Cut the wings off right at the second joint (where the wing meets the breast).
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.)
4. Cut each breast piece in half, crosswise.
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.
The Bon Appetit Magazine "The Only Fried Chicken Recipe You'll Ever Need" Recipe
And here is a photo of the results:
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.
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?
So according to the recipe, you allow the spices to permeate through the chicken overnight. Now that is a good thing.
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.
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.
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.
I am glad that I tried the recipe. But ultimately, this is not "the only fried chicken recipe that I will ever need".
Michael Ruhlman - Fried Chicken Recipe
Also, be sure to check out my friend, Ted's excellent review on smokers:
To pick the best water smoker for smoking chicken check the article
Best 3 Electric Water Smoker Grill Combo – Meco vs ReadHead
on Electric Smoker Guy
The Electric Smoke Guy - Electric Water Smoker Resources
Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken
4 garlic cloves, smashed with the flat side of a knife
1 teaspoon vegetable oil
3 tablespoons kosher salt
5 or 6 branches rosemary, each 4 to 5 inches long
4 1/2 cups water
1 lemon, halved
8 chicken wings, wing tips removed
3 cups all-purpose flour
3 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons fine sea salt
2 teaspoons cayenne pepper
2 tablespoons baking powder
2 cups buttermilk
Neutral, high-heat oil for deep-frying (like canola)