tag:blogger.com,1999:blog-3629569640654321377.post3832112383926732559..comments2024-03-10T16:50:29.208-04:00Comments on Foodie at Fifteen: My First Try at Fried ChickenNick Nhttp://www.blogger.com/profile/03216218929986137536noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3629569640654321377.post-26693656400626273342009-05-13T18:23:00.000-04:002009-05-13T18:23:00.000-04:00i asked my boss what he does and he said " fo...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<br />remember u can always finish it in the ovenFood in the Eyes of a Teenhttps://www.blogger.com/profile/07925873616858241181noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-62571474264407567992009-05-08T09:32:00.000-04:002009-05-08T09:32:00.000-04:00i tried alton's recipe and was successful. i think...i tried alton's recipe and was successful. i think the buttermilk soak makes a huge difference. yum!the erratic epicureanhttps://www.blogger.com/profile/10540020181075741616noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-76671107846872464822009-05-07T17:04:00.000-04:002009-05-07T17:04:00.000-04:00I have always had really good luck with soaking th...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. <br /><br />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.Jeremyhttps://www.blogger.com/profile/13381109688178196747noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-21193809409701352452009-05-07T11:34:00.000-04:002009-05-07T11:34:00.000-04:00I've used both of these recipes with phenomenal re...I've used both of these recipes with phenomenal results:<br /><br /><A HREF="http://www.epicurious.com/recipes/food/views/Bon-Ton-Style-Fried-Chicken-103662" REL="nofollow">Bon-Ton Style Fried Chicken</A>and more recently <br /><br /><A HREF="http://food.theatlantic.com/abroad/better-than-southern-fried-chicken.php" REL="nofollow">Sukhamvit Soi Five Style Fried Chicken</A>I think of the two, I prefer the first, but I've only made the Thai-style once.Timhttps://www.blogger.com/profile/06479872970346656893noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-86458567844093870712009-05-07T09:10:00.000-04:002009-05-07T09:10:00.000-04:00Try Fried Chicken by John T. Edge.Try <A HREF="http://www.amazon.com/Fried-Chicken-American-John-Edge/dp/0399151834/ref=sr_1_1?ie=UTF8&s=books&qid=1241700768&sr=1-1" REL="nofollow">Fried Chicken </A> by John T. Edge.Tagshttps://www.blogger.com/profile/10309898252938982097noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-18777058289420396052009-05-06T23:17:00.000-04:002009-05-06T23:17:00.000-04:00this is going to sound strange, but my recipe is p...this is going to sound strange, but my recipe is pretty basic (milk, salt, pepper, flour for dredging...)<br />however, secret weapon! crushed up lays potato chips in the batter.<br />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.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-25309795998140451042009-05-06T20:45:00.000-04:002009-05-06T20:45:00.000-04:00hmmmm... maybe would u try thr recipe again and up...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 :(Nataliehttps://www.blogger.com/profile/12292848818328380656noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-15033479079128393412009-05-06T20:25:00.000-04:002009-05-06T20:25:00.000-04:00try Paula Dean's recipe.try Paula Dean's recipe.andiehttp://www.andiesmithphotography.net/blognoreply@blogger.com