How to Make Fried Chicken

[elleng]

'For a remarkably simple dish, fried chicken can be controversial. There are debates over brining the meat (yes, you should). People argue over what starch is used to coat the chicken, about the fat used to fry it, about the temperature at which it cooks. But really all you want is what the great Southern chef Bill Neal called “chicken that tastes like chicken, with a crust that snaps and breaks with fragility.” We’ll show you how to get there, and we’ll give you excellent recipes that you can make your own.'

https://cooking.nytimes.com/guides/25-how-to-make-fried-chicken?

[irisblue]

1. I want a fried chicken recipe that is good cold.

[ret5hd]

4. Maybe Chicken Tartare?

Never tried it myself!

[irisblue]

7. LOL! I was more along the line of crunchy fried cold chicken.

"Most chicken, as with most animal proteins, can absolutely be eaten raw—it really just comes down to how the meat was handled on its way to your kitchen. Chicken breast tartare is very tender and somewhat sweet, and the soft texture reminds us of a scallop or beef tenderloin." A google look up.

[Sanity Claws]

2. Does the recipe call for corn flakes?

Old-timers to this site will now what that is about.

[elleng]

3. LOL!

Sorry, it's not among the options discussed!

OTHER COATINGS
Not all cooks use all-purpose flour to coat their chicken. Alternative starches include gluten-free flours, bread crumbs, the larger Japanese bread crumbs known as panko, cracker crumbs and potato starch. (Other coatings include — really! — crumbled Cheetos and Doritos.)

Whatever starch you use, the precepts remain the same: dredge the chicken in it, then shake off the excess, then fry.

[Rhiannon12866]

5. I was waiting for that

In fact that's what I was afraid this was about..

[Squinch]

8. .

My pit bull loves that!

[geardaddy]

6. Thanks!

[Lochloosa]

9. Go to Popeyes and tell them you will wait for the next batch to be cooked....

problem solved.

[Kali]

11. this! (at least for fresh-hot fried chicken)

Popeyes for some reason isn't that great cold, but it is hard to beat when it is hot and fresh. there is a local chain in Tucson that is good both ways. Luck Wishbone is where I have defaulted to getting our 4th o' July fried chicken. I can't take the heat of doing it myself this time of year anymore. I have even given up doing the potato salad. Safeway's is pretty edible if you add some more chopped onion. makes the day a hell of lot easier for me.

[Lochloosa]

13. That's why you wait for a batch. Popeyes cooks small batches.

Damn. I want some now.

[msongs]

10. take one chicken. give it a tab of LSD. wait one hour. nt

[Major Nikon]

12. There's only one place in the world for fried chicken

[dem in texas]

14. Pan Fried Chicken is the best

There are plenty of recipes on the internet for pan fried chicken so I won't go into details, except to say that it's a good way to cook chicken without using so much fat. And Pan Fried chicken always tastes good cold.

I like to use an electric skillet, and like the chicken to be a little crowded in the pan. I usually buy whole chickens and cut them up. I usually cut the tips off the wings, makes the chicken easier to fit into pan and turn over while cooking. Small chickens are a must, I try to find ones weighing 3 pounds or less. I like to soak the chicken in buttermilk for an hour or so, else in salted water. Dredge the chicken in flour seasoned with season salt, black pepper, and rubbed sage.

If you want to pull out all the stops. you can use pan drippings to make cream gravy.