Wednesday, May 6, 2009

My First Try at Fried Chicken



Using Alton Brown's Buttermilk-soaked fried chicken recipe, with quite awful results. It was my fault though, not Alton's. The chicken was extremely bland due to underseasonig, though it was crispy.

8 comments:

andie said...

try Paula Dean's recipe.

Natalie said...

hmmmm... maybe would u try thr recipe again and up the seasoning? or I guess u could just scrap it altogether and try Paula Deens recipe....although I do like the idea of the bittermilk soak :(

fred fell down said...

this is going to sound strange, but my recipe is pretty basic (milk, salt, pepper, flour for dredging...)
however, secret weapon! crushed up lays potato chips in the batter.
i got that little addition from a woman from georgia who owns a barbeque shack near my house, and since she told me that, it's been a staple for my fried chicken.

Tags said...

Try Fried Chicken by John T. Edge.

Tim said...

I've used both of these recipes with phenomenal results:

Bon-Ton Style Fried Chickenand more recently

Sukhamvit Soi Five Style Fried ChickenI think of the two, I prefer the first, but I've only made the Thai-style once.

Jeremy said...

I have always had really good luck with soaking the chicken in buttermilk and dill for 2-3 days then frying it. I also always fty my chicken in a cast iron skillet. I have found that they are the best at maintaining an even temp.

I also use tons of cayenne pepper, paprika and bells poultry seasoning in my flour. Bells esp works wonders. I will shoot you the recipe the CIA uses in the cuisines of americas class. Should be a good starting point.

the erratic epicurean said...

i tried alton's recipe and was successful. i think the buttermilk soak makes a huge difference. yum!

Food in the Eyes of a Teen said...

i asked my boss what he does and he said " for a nice layer of crunch. soak in butter milk over night.....the put Ur s& p and other seasonings AFTER u take the chicken out of the buttermilk. then dredge it in seasoned flour ( he said for better color he always adds a pinch of sugar which give u a better appearance-Carmel color) then dip it in the butter milk. new batch of course. and then your flour again.........it is the best i have ever tasted
remember u can always finish it in the oven