That happens with me too. Sometimes i smell the food so much while cooking it that I am not as hungry for it when I am done.

Great looking roux and oysters.

thx, I dropped the ball by not wiping the plate better for drips before I took the pic

Pepperoni garlic knots from upthread

mia, yimmyammer, JackInDaCrack,

some great dishes!

decided to try fried chicken today.

started with a whole chicken, cut into 4 white meat pieces and 4 dark meat pieces. brined in salt and buttermilk for an hour and then breaded in flour, baking powder, thyme, pepper, garlic powder and more buttermillk.



used peanut oil for the fry, and a new thermometer with remote probe to monitor oil temp.



the fry looks and sounds great.



fried in two batches. the first, on top, was a little over but i think i nailed the second.



results: tastes great!

10/10 would smash

+1

LOVE fried chicken

Where's the gravy? It should be a felony to fry chicken and not make gravy.

That chicken looks great!

i politely disagree.
great fried chicken doesn't need anything else....no gravy, no mashed potatoes, no biscuits, no corn, no greens, even no mac & cheese.
great fried chicken is the only thing you need for your meal when it's truly great....why fill up on other food when you can eat great fried chicken?

You sound like a man who has never had truly great gravy.

But, except for the gravy and mashed potatoes, I agree with everything else.

I don't often post in this parts but Fried Chicken has always been a bit of a fave of mine and totally agree when done well there's not much more than needs to be on the plate.
Now here's where I get a bit controversial, and may well get laughed off of the forum.. I absolutely love the taste but as I get older I can't stand even the slightest bit of excessive oil, and so now do my own version in the oven.
I coat the pieces in egg white and then generously cover with flour/seasoned coatings, and let sit for a half hour or so for it to absorb into skin before putting onto a raised roasting tray inside a deep dish pan, and into the oven at a lowish temp (130-150C) and turn each 25min for a total of 4-5 times.
I use a raised tray inside the deep pan because I pour small amounts of water into the base of pan before each turn, and as it cooks the water evaporates and keeps the chicken and skin as (if not more) moist and tender than any other method. I think it tastes better too as all you're getting is the flavours you've added. You get the full fried experience with the juicy flavourfull skin, but without any grease whatsoever.

Feel free to heap unlimited praise on me, or tell me to GTFO stat, Iv been stuck indoors a bit under the weather lately and super bored, posting here and butting heads with people more than ever so I'm fully prepared for either

there's no doubt I've had truly great gravy. I'm the scion of dust bowl okies. if I could go back in time I would compete the cooking of my grandmother and her sisters to any comfort food you could imagine.

Good fried chicken doesn't need gravy. It isn't like chicken fried steak or chicken fried chicken.

I concede. However, my absolute favorite food in the world is mashed potatoes with cream gravy made from fried chicken drippings. My only regret is I can't eat it as often as I want.

Of course fried chicken doesn't need gravy. That would be silly. Mashed potatoes need gravy made from fried chicken drippings which would otherwise simply be discarded.

/my derail of this thread

Econ: whoa!!!!!!

marke: hmmmm, that sounds like it would taste more like something I had no idea still exists - shake and bake chicken. I used to love it, but texturally the coating was quite different than crunchy fried chicken. But hey, I'll give your method a try!

Tx,


Exactly, spoken like a real Texan!

It's funny explaining to people what chicken fried chicken is.

hope you enjoy it. il admit Iv tried and tested my method a fair few times and some results have been way less than impressive but with the right amount of time and turning you can definitely get a good mix of crunchy and juicy textures.

on a side note kind sir. may seem silly but I'm a rather aesthetically driven person. call me names, call me stupid, take my money, heck even my girl, but please, no capital M in my name. please

m,

What capital M?

KNOTS and fried chicken look excellent.

Gravy is great with chicken-fried chicken cutlets but I've never heard of having it with just regular fried chicken pieces like that. Obv it's probably delicious but I don't think it's super common, at least outside the South.

the talk about southern comfort food reminded me of chicken and dumplings. big fat noodle strips (flour, baking powder, butter and milk) in a thick chicken broth with chunks of chicken. also reminded me that almost every meal at grandma's house had some combination of white bread, fresh cut tomatoes, and/or green onions stacked on plates.

Just when I'm out, they draw me back in.

My mother didn't make chicken & dumplings, but almost all of my friends' mothers did. I always found it fascinating how many different ways that dumplings could be made--and how different they tasted. And those women always had the ubiquitous sliced tomatoes and piles of white bread on the table as you say. Thanks for the memories!

What are folks thoughts about drizzling a tiny honey on fried chicken? That little sweetness to go with fat/salt is GOAT imo

Idk about now but when I was like five years old I loved dipping fried chicken in honey

The honey is supposed to be for your biscuit.

Confit duck fans:

OMG

Surf,

This looks and sounds delicious:


http://www.honeybutter.com