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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Just posted this on WC, but...
anyone have a phenomenal fried chicken recipe? I think we're going to cook that Sunday night. I've never cooked fried chicken on the bone, I've always been scared it wouldn't be cooked through.
Any recipes? Tips? Limabeetle, I know you've done this before, how did it turn out?
christen & james 04.20.07
elise - 08.16.08
Cooking With Christen
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Re: Just posted this on WC, but...
Use a HEAVY skillet, if you have cast iron this is the time to use it. I use canola oil, heat it to medium when it starts to get a rippled effect tear a piece of bread off and drop it in. If the bread has little bubbles around it then the oil is ready. This is CRITICAL to make sure it's not too hot or cold.
TO prepare the chicken, I use buttermilk and then a flour mixture. Take all chicken parts and soak in buttermilk for at least an hour. The flour mixture is going to be mostly flour, but I use Tony's to season. Use enough Tony's so that the flour is no longer white. Once the chicken is done soaking let it drip dry in a collander and then coat in flour mixture. Shake off extra flour and drop in oil, make sure the chicken has enough room to move around, don't crowd your pan. Let cook till the downside is brown, probably about 10-15 minutes, then flip. Try not to flip over too soon or look at it too often. Let this side cook till it too is brown.
When you put your next batch in turn the oil down a little. ALso if you cut the breast in half it will cook more easily and evenly.
Okay, I've done it twice, and I did a whole lot of research before I did mine.
Marinate it for 24 hours in a ziplock bag with buttermilk and hot sauce. The hot sauce is important - don't skimp!
I cook mine in an electric skillet. It cooks evenly, and I can run the chord and do it outside (this is NOT something you want to do in the house). I bought the electric skillet from Walmart for this purpose - it was only $20 and I now love that thing. Melt 1 to 1.5 inches of Crisco in the skillet and crank it up full blast. You need it to be hotter than 350 before you put the chicken in, because the chicken is going to bring the temp down. I keep a thermometer in the grease to make sure it stays around 350 while it's cooking.
So when you take the chicken out the fridge, dump it in a collander to drain the excess buttermilk. In a shallow bowl, put some flour and season it with salt, pepper, and cajun seasoning (use a heavy hand). Coat each piece of chicken in the mixture. This is the messy part. You need to get a pan and put a cookie cooling rack on top - as you coat your chicken you place each piece on that. Your chicken needs to set for about 10-15 minutes before you start to fry - it needs to warm up some from the fridge and soak up the batter. When you're ready, start frying. The key is not to turn it too much or your batter will fall off. Cooking it once on each side is ideal - about 8-10 minutes on each side, depending on what type of piece it is.
It takes quite a while to cook all of the pieces, so have your oven on 200, with a tray (and some paper towel covering it) inside so you can put your chicken in there as you cook.
Make some gravy with the grease when you're done. You might as well, because this is not even remotely healthy cooking. But you have to do this the right way!