OT: but need help with cooking something

I am sorry to ask you ladies and gentlemen this but you are the best folks I know to turn to. My dad loves fried chicken, and I can't fry it. I have tried and tried, since my mother died to fry chicken and it just doesn't taste cook, either all my crust comes off or I burn it or it is soggy. Could/Would someone please tell me how to fry chicken. Every time I fix baked chicken he says this is OK but would be better if it were fried. This is the only food he has asked for that, I can't fix, since Mother left us, now I can't fry fish either but he doesn't ask for it. I can fry pork chops to suit him most of the time. I do not like fried foods, I know it isn't healthy, but hey he is almost 85 years old and his cholesterol is good and he is in fine shape except for his memory. At least twice a week I hear, would you please fry some chicken and it is breaking my heart that I can't get it right.

Help please. I would say lets do it in a chocolate batter but that doesn't sound good to me, for sure, but then it would be kind of on topic.

Thanks in advance,

Jacqueline in KY

Reply to
Jacqueline in KY
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I can't fry chicken either- it's a special talent that some are born with and the rest of us can't seem to learn. VBG Good luck finding a recipe and process that works for you. I'm sticking with KFC!

Leslie & The Furbabies (who will eat ANYTH> I am sorry to ask you ladies and gentlemen this but you are the best

Reply to
Leslie & The Furbabies in MO.

Its funny, I was just reading how to do this today lol. anyhow, according to the experts, thee easiest way is to cook the chicken first. After its cooked, you dry it, coat it and fry it for a few mins. Now the recipe according to the southern experts (so they say) boiled the chiecken, then reduced the water used to boil it in, and turned that into the cream gravey that goes with fried chicken. But by cooking it first,m you would eliminate the need to ensure the meat was cooked, thus stopping both the burning and the raw flavor. I used this method on something else and it worked wonderfully, so hopefully this will help.

Carissa

Reply to
Carissa

This sounds good, might try it. Never could achieve fried chicken like my Virginia grandmama's. She dipped it in seasoned flour, then beaten egg, then fine crumbs, and fried in a vast amount of lard. The fast food places do it in deep-fat fryers, which is probably more than most of us want to install in our kitchens at home. I do boneless chicken breasts like schnitzel -pound flat, dredge in ready-made crumb coating (a German convenience), and fry in a little corn oil.

I wonder if your father might have lost some of his taste buds -they say it's common among older people. So any chicken will never taste as good as the one in his memory. Roberta in D

"Carissa" schrieb im Newsbeitrag news:TZonh.113206$YV4.66861@edtnps89...

Reply to
Roberta Zollner

More likely SHE's lost her taste buds. Supermarket chicken with loads of added water and polyphosphates is never going to taste as good as the average chicken of a few decades ago.

It's nearly impossible to fry anything with artificially added water; it boils out and throws the coating off (try frying Dutch or Danish bacon, it ends up swimming in a puddle). Pre-cooking should get round that, as well as killing off the food poisoning bugs that are much more common now than in her father's childhood. But it can't put the taste back, a fast-reared chicken boosted with growth hormones is never going to match a natural one.

Isn't agribusiness wonderful?

============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange EH22 4PU, Scotland | tel 0131 660 4760 for CD-ROMs and free | fax 0870 0554 975 stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557

Reply to
Jack Campin - bogus address

FRIED CHICKEN

this is how i do it and the crust stays on and is crispy!!!

soak your cut up chicken in buttermilk overnight....when you're ready to fry it, only use enough oil (i use shortening) to cover almost half the chicken. Make sure your oil temp reaches 375 other wise your chicken will soak up the oil(grease) and most likely this will make it lose it's crust and be soggy.....season all purpose flour with salt and pepper as well as the chicken....dredge the chicken in the flour and place on a baking rack to let rest for aout minutes, this helps the four to adhere to the chicken.....place in your fryine pan and let cook on each side 7-8 minutes or till you don't see any blood coming to the top....when you take it out of the pan, put it on a clean baking rack to drain....the chicken will stay hot for almost 20 mintues after taking it out of the pan.....hope this works for you

Michelle

Jack Camp> >>>> My dad loves fried chicken, and I can't fry it. I have tried and

Reply to
MsQuilter71

Well, now, I can get around the store bought stuff because our renter raises chickens and has told me any time I want one to holler at him, but, but, what do you do with it. LOL

Glad to know that I am not the only one that can't fry chicken.

Jacqueline in KY

Reply to
Jacqueline in KY

FRIED CHICKEN

this is how i do it and the crust stays on and is crispy!!!

soak your cut up chicken in buttermilk overnight....when you're ready to fry it, only use enough oil (i use shortening) to cover almost half the chicken. Make sure your oil temp reaches 375 other wise your chicken will soak up the oil(grease) and most likely this will make it lose it's crust and be soggy.....season all purpose flour with salt and

pepper as well as the chicken....dredge the chicken in the flour and place on a baking rack to let rest for about 5 minutes, this helps the flour to adhere to the chicken.....place chicken in the pan and let cook on each side 7-8 minutes or till you don't see any blood coming to the top....when you take it out of the pan, put it on a clean baking rack to drain....the chicken will stay hot for almost 20 mintues after taking it out of the pan.....hope this works for you

Michelle

Jacquel> Well, now, I can get around the store bought stuff because our renter

Reply to
MsQuilter71

Cooking is sort of different than recreating a memory. That is tough to do. The reaasons Jack mentions and just the nature of memories. They seem to always be a little more special than they probably really were.

A couple of things helped my fried chicken. Have the chicken at room temp. Cold chicken will not hold the coating as well. The other is to use an electric fry pan. I can keep the heat consistant and that means a product that isn't greasy. I don't fry chicken any more after HA (heart attack) Seems much our life is before or after the HA. Keep trying. Good fried chicken is worth a bit of effort. Taria

Jack Camp>

Reply to
Taria

My friend Annie made the best fried chicken and one thing I always did wrong was I didn't have my frying pan with the oil hot enough. You need a really hot pain with oil....smokey hot. I was just afraid it might ignite so I never made it. I would use the box that as called oven fry but it never tasted like Annie's chicken. Martha Stewart made it on her show one time but she used Buttermilk to soak the chicken in first. Pami

Reply to
pami

Our favorite way is to salt, pepper and flour the chicken. I use an electric skillet and heat about 1" of oil to about 375. I brown one side, turn it over (use tongs - not a fork!) and brown the other side. Turn it down to

350 and put the lid on. Let cook for about 20 - 25 minutes. Take the lid off and turn the heat back up. When the chicken starts sizzling again, turn it over and let the top get crusty. That's it.

When somebody asks for "real crust", I flour, egg, and breadcrumb the pieces. Put it on a rack on a cookie sheet and put it in the icebox for a couple hours. Make sure the grease is hot enough when you put the chicken in. Letting it sit like that will keep the coating on. I also do that for Chicken fried steak and it really helps. Of course, some of that crust comes off and that's what makes good gravy.

OK, I'm hungry now.

Cindy

Reply to
teleflora

Chicken gravy After cooking the chicken, empty out most of the grease until you have less than 1/4 cup. Sprinkle in some of the left over flour ---about 2 tbsp or more and stir until it is brown. Now pour in about 2 cups cold milk and stir until it is thick----will take 3 or 4 minutes. Now you got some great gravy for the chicken and mashed potatoes! Barbara in SC and now FL

Reply to
Bobbie Sews Moore

Ok, the fat nazis are being pushed to their limits here Should this thread be changed to 'death by chicken'? I have to say I have never made gravy for fried chicken. I would probably be a young widow if I had. Taria

Bobbie Sews Moore wrote:

Reply to
Taria

OH my, the heartburn, I can just feel it "human combustions". lol I cannot eat today what I ate 10 years ago. I just had some fried calamari in a lite tempura batter and am about to burst into flames. Does any one know how to reverse a mistake? lol

Carole Champla> Chicken gravy

Reply to
Ceridwen - C & S

Taria,

We never made gravy with fried chicken before either, but I do like it. I did just make some gravy to go with my beef roast that I fixed today. I am diabetic so I try to stay away from things like that but I figure dad can have what he wants, so the doctor says. One side effect of Alzheimer's Disease is they don't want to eat so I try my best to do the foods he likes, if it kills me so be it. Actually, I do an excellent job of fixing things for him, that he likes and I can eat by just leaving off the gravy or bread or dessert or whatever.

Jacquel>Ok, the fat nazis are being pushed to their limits here

Reply to
Jacqueline in KY

rofl. i put on a couple of lbs just reading this thread so your suggestion works for me, lol. cheers, jeanne

Reply to
nzlstar*

seems to me i recall that Oprah has her chef (lucky her, eh) cook it in the oven but she says it tastes as good as frying it. i think they soak it in low-fat yogurt? but buttermilk would probably work as well. they then roll it in a spice mix and uh, heck i cant recall exactly what but it must be online somewhere. this gave you a baked crispy spicey yet very moist chicken. ok, now i'm hungry, only breakfast time here so i'm off to eat, lol. cheers, jeanne

Reply to
nzlstar*

Getting him to eat is important. Anything you give him isn't going to kill him. When my uncle had a stroke they all got in a twit over taking his cigarettes away. The poor man is old, has a pretty bad quality of life it seemed to me a cig now and then wasn't going to be a problem. Since my dh had the heart attack I mis so many foods I enjoy eating. I do get out once in awhile for a 'fix' of fat ; ) Dr. Edell wrote a book called Eat, Drink and Be Merry. He has a good attitude about balancing good for you with a good quality of life. Kind of a tad outdated in some ways but he is right about balancing things. One of the things my whole family misses is my moms turkey or roast gravy. She was the best. Kind of a wacky thing to be remembered for Let us know how you do with the chicken. Melinda Lee does great recipes even though I havent tried her chicken:

TAria

Jacquel> Taria,

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Taria

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Taria

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Taria

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