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fried chicken

post #1 of 7
Thread Starter 
So I pretty much seasoned up some flour with salt pepper and a variety of spices. Then I took about half of the seasoned flour and mix it with some water until it became about the consistency of pancake batter, maybe just a little bit looser.then I dip each piece of chicken inside the batter followed by a dip in the seasoned flour and then into the fryer.about 17 minutes at 325.this is one of the best batches of fried chicken I ever made and I took the method from an episode of Diners Drive ins and Dives.
post #2 of 7
Thread Starter 
Anyone ever try to get the chicken to come out like Bon Chon? Paper fried chicken. This one was like something from Popeye's or KFC crispy.
post #3 of 7

That batter looks great. Very similar to how our grocer Publix produces it.
 

post #4 of 7

I soak my chicken with buttermilk and dehydrated honey granules.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 7
Quote:
Originally Posted by chefedb View Post
 

dehydrated honey granules.

 

Learn something new every day!

post #6 of 7

I'm like eastshores- never heard of the stuff.

 

I looked it up and found one source that supplies it... mixed with sugar!   I don't see why I should pay a fancy price for honey adulterated with sugar.  Adding to the amusement, one of their selling points it that it keeps very well.  That might be a big plus for anybody that doesn't know that honey is the one natural food that keeps... forever. :lol:

 

Archaeologists have found pots of honey in Egyptian tombs, and have eaten it and pronounced it tasty with no ill effects.

 

Mike 

travelling gourmand
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travelling gourmand
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post #7 of 7

Gussy’s Southern Smothered Fried Chicken

 

Gussy’s recipe was one of Gussy and Ethan’s favorites. They were from the Deep South and took care of the family children in my childhood. Gussy was the cook but this was Ethan favorite meal.

 

Truly, this dish has the flavor of the Deep South. Once my guest have had this, they request it every chance they can. Oddly enough, although this result is totally outstanding, I have never been to a restaurant with this on the menu.

 

My mother, Katherine browned the pieces in a fry pan then transferred all to an ovenproof casserole with lid. Turn the chicken pieces once half way through the cooking cycle (after 30 minutes). Thicken sauce at the end with additional flour with the casserole on a burner. (I use a Dutch oven pan for both operations and less mess.)

 

Pre-heat oven to 375 F.

 

1 Free range chicken, whole, cut up (4 ½ pounds)

¼ pound butter (1 stick)

All purpose unbleached flour

Salt

Pepper

Whole fresh milk

1 cap full of Kitchen Bouquet (optional) to darken gravy

 

Cut up bird into pieces, dust each piece in flour, sauté at 350 F in butter in a large skillet or Dutch oven equipped with a lid until each side is golden brown.  Add pepper and a little salt. Cover chicken at least 1/2 way up with milk and scrape bottom of pan to loosen bits. Reduce heat to simmer. Cover and bring to a boil. Once boiling, transfer pan or Dutch-oven to a hot oven to bake. After 30 minutes remove chicken from the oven, turn chicken pieces over, scrape bottom of pan to prevent sticking. Recover and bake another 30 minutes until chicken is done. Place pan on a burner, remove lid, and thicken gravy with additional flour as needed over medium heat (you may want to remove a few pieces of the chicken to a platter while you do this.) The sauce with be thickest once the additional flour has cooked for five minutes. Test the seasonings and correct as needed. If you want to darken the sauce a bit, use a half cap full of Kitchen Bouquet (HV Food Products Company) (1/4 teaspoon).

 

Serve over plain steamed rice with fresh baby green peas and maybe cornbread.

 

 

 

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