Real Fried Chicken

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Real Fried Chicken

Postby Howard » Thu Jul 06, 2006 6:41 pm

Here's an in depth piece on how to achieve fried chicken nirvana including brining, marinading in buttermilk, etc, etc. Apologies to Robin, the timing was exquisite.

http://www.chicagotribune.com/features/ ... 1823.story
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Re: Real Fried Chicken

Postby ChefCarey » Thu Jul 06, 2006 10:08 pm

The only problem I have with these "the-perfect-way-to-do-something" tips is this - they'll be going along just fine with solid technique and then in the middle somewhere I invariably see a step that is absolutely unnecessary to get a quality product. I watched Edge doing this on the tube the other day. I think I get a better product.

I, for one, think brining is a little too trendy and grotesquely overrated.
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Re: Real Fried Chicken

Postby Paul Winalski » Thu Jul 06, 2006 11:51 pm

ChefCarey wrote:I, for one, think brining is a little too trendy and grotesquely overrated.


Hear, hear!

Certainly won't hurt, but not an essential part of the technique.

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Re: Real Fried Chicken

Postby Howard » Fri Jul 07, 2006 11:10 am

I know its helped my turkeys on Thanksgiving, but I've never tried it for anything else.
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Re: Real Fried Chicken

Postby Jim Cassidy » Fri Jul 07, 2006 2:40 pm

I've only tried brining on shrimp (on recco from Robin) and I like the results. I'm curious about turkey. Gravy is an important part of my family's turkey tradition; will brining hurt the gravy?

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Re: Real Fried Chicken

Postby Jenise » Sat Jul 08, 2006 2:38 pm

ChefCarey wrote:The only problem I have with these "the-perfect-way-to-do-something" tips is this - they'll be going along just fine with solid technique and then in the middle somewhere I invariably see a step that is absolutely unnecessary to get a quality product. I watched Edge doing this on the tube the other day. I think I get a better product.

I, for one, think brining is a little too trendy and grotesquely overrated.


Edge? Who be dat? The only Edge I know is U2's guitarist. :)

Howard: I love the idea of brining to get a saturated salt flavor throughout the chicken, but doesn't the chicken end up too wet to fry well?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Real Fried Chicken

Postby Howard » Sat Jul 08, 2006 11:46 pm

Howard: I love the idea of brining to get a saturated salt flavor throughout the chicken, but doesn't the chicken end up too wet to fry well?


I dunno, Jenise, at this point I can only read about this stuff, I don't do much deep frying. But the write up talks about draining after brining then marinating in buttermilk and hot sauce before creating the crust, so I'm guessing that if the crust sticks, it'll probably fry.
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Re: Real Fried Chicken

Postby Barb Freda » Sun Jul 09, 2006 11:36 am

Maybe Edge from U2 is now cooking as his next career? That was the only I could think of, too.

C'mon Chef...who is Edge?
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Re: Real Fried Chicken

Postby Howard » Sun Jul 09, 2006 12:00 pm

John T. Edge can describe it. In fact, in 2004, he wrote the book about it.

"Fried Chicken: An American Story" details his cross-country ramble in search of the perfect poultry. Edge, director of the Southern Foodways Alliance at the University of Mississippi, found that fried chicken is universal, but good fried chicken is a peerless treasure.

from the above article that I read in the Chicago Tribune .
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