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« Oh Lord won't you buy me a Molteni stove... | Main | A fresh new IMBB.com »

August 29, 2005

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Comments

Nic

No fair! Madonna is stuck in my head *and* I'm hungry!

Alberto

I was actually thinking about weird al jankovic's like a surgeon when I made up that verse ;-).

wasabi

okay, the song is stuck in my head. thanks, alot...

as for the meat of the matter (sorry, couldn't resist), i've come across a lot of recipes. one trick that's always worked for me is to keep everything cold, as you would for a pastry crust. seasoned flour (her recipe had onion powder and a healthy dose of cayenne), chicken in buttermilk, everything. then let it hit the hot fat.

when i spent some time in Georgia, my friend used a big brown paper bag from the grocery store to stash away the seasoned flour and throw in the chicken. and then just "shake, shake, shake; shake, shake, shake; shake your..." er, um, chicken...i think the booty-shaking is optional.

the hot fat was always lard or all bacon fat.

and by god, it was good.

johanna

my mom gave me a recipe for sweet and sour chicken (yes, chinese, but the crispiest I've ever had). you marinade the chicken (cut into 2 cm dice - if using larger pieces, adjust time accordingly) in beaten egg, soy sauce and garlic for about an hour, then roll in potato flour and fry in oil for 10 minutes or so. like proper tempura, the flour and egg mixture will puff up considerably, resulting in the most crunchy yet tender chicken pieces.

CariCranberry

Oh, lucky, lucky you! I am so glad that you have allowed yourself to step into the traditions of my homeland :) I'm from the Atlanta area, and one of the things I missed most when I moved to Germany was good southern cooking! Fortunately, my hubby and I love to cook, and have now added every imaginable southern dish to our repertoire so we don't have to be deprived. I like cooking fried chicken on the bone, but it's just the two of us, and it takes too long to eat all that chicken, so we have started making popcorn chicken out of cubed chicken breast, which works well. Anyway, last time hubby prepared the fried chicken, I noticed a marked improvement in the quality of the crust. I asked him what was different, and he said that this time, he allowed the chicken to rest 10-15 minutes AFTER dredging in the flour. Somehow, it made the crust a little more substantial, which made it stick better and get crispier. As for the paper bag, it's not just good for dredging, but try using one for storage. It works great and keeps the moisture from ruining the crust. I prefer storing fried chicken in paper bag inside a plastic container (to keep the fridge smells out). The slightly waxed paper bag that bakeries sell bread in here in Germany works well.

gia

This sounds good. I am often surprised at allt he different foods people are good at and like to cook. I would have never expected fried chicken, then my Roman husband loves it too. He is a food snob but if he smells fried chicken the foie gras is out the window. Plus I told me I am no longer eating foie gras, too inhumane for me. Just my two cents. Ciao and buono giornata to you and your family, sua famiglia? or suo?

tara

Certain foods inspire a bit of obsession, no? A good pasty crust, fried chicken, the perfect burger, barbeque ... these are foods about which everyone seems to have an opinion and tradition. John Edge wrote a whole book on the subject, and I've long wanted to have my own little cook off, comparing fried chicken recipes (to poach or not to poach, medium heat throughout or low heat then high heat for crispness). Such questions!

Alberto

Thanks everyone for the tips, suggestions and stories about fried chicken. Now I have enough reasons to convince myself, my wife and my scales that we need to have fried chicken more often, if only to try out all those different recipes.

Gia: it's "sua" (because "famiglia" is female) or "tua", sua is the more formal option and you don't relly need to use that, at least not here ;-).

keiko

Oh Alberto, this chicken looks perfect, I'm getting hungry (and I'm singing the song all day today...)

Linda

Hi Alberto.

Your chicken looks gorgeous and so delicious! Thanks for participating in this month's IMBB.

fifi

I make my fried chicken from Mary Mac's Tea Room cookbook from Atlanta. Since I am a native of Atlanta, I have had my fair share of fried everything. But now I live in California and I fry less often but use California Rice Oil because the smoke point is the highest and food tastes cleaner.

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