Made fried chicken over the weekend...

[Walter]

Used Panko crumbs instead of regular.
Came out great.

I also used it to coat and fry some vegetables. Meh..
I think I needed to crank up the temp on the veges. They came out oily.

[Deleted]

I hope you used a cast iron skillet for that chicken...

[Walter]

Jun 5, 2017 14:08:23 GMT -5 @kelliers said:

I hope you used a cast iron skillet for that chicken...

Generally I would, but I'm installing all new gas line throughout the house (that I thought I would have finished back in March, but here I am, still messin' with it)....so I'm all electric at the moment.

[cbisbig]

Jun 5, 2017 14:19:48 GMT -5 Walter said:

Jun 5, 2017 14:08:23 GMT -5 @kelliers said:

I hope you used a cast iron skillet for that chicken...

Generally I would, but I'm installing all new gas line throughout the house (that I thought I would have finished back in March, but here I am, still messin' with it)....so I'm all electric at the moment.

ARe you using black iron pipe or copper tubing?

[Deleted]

Jun 5, 2017 14:19:48 GMT -5 Walter said:

Jun 5, 2017 14:08:23 GMT -5 @kelliers said:

I hope you used a cast iron skillet for that chicken...

Generally I would, but I'm installing all new gas line throughout the house (that I thought I would have finished back in March, but here I am, still messin' with it)....so I'm all electric at the moment.

Ur damn lucky... Mrs. FRed already wants to wallop you upside the head with her cast iron skillet. If she found out you fried chicken any other way I'm a'feared I wouldn't be able to restrain her after what happened in NoHo in January...

[Walter]

Jun 5, 2017 15:22:24 GMT -5 cbisbig said:

Jun 5, 2017 14:19:48 GMT -5 Walter said:

Generally I would, but I'm installing all new gas line throughout the house (that I thought I would have finished back in March, but here I am, still messin' with it)....so I'm all electric at the moment.

ARe you using black iron pipe or copper tubing?

Sched 40, black iron.

[Walter]

Jun 5, 2017 15:39:50 GMT -5 @kelliers said:

Jun 5, 2017 14:19:48 GMT -5 Walter said:

Generally I would, but I'm installing all new gas line throughout the house (that I thought I would have finished back in March, but here I am, still messin' with it)....so I'm all electric at the moment.

Ur damn lucky... Mrs. FRed already wants to wallop you upside the head with her cast iron skillet. If she found out you fried chicken any other way I'm a'feared I wouldn't be able to restrain her after what happened in NoHo in January...

If I had the option available and didn't use it, I'd agree with her. My cast iron pot-wear aren't here for looks.

[cbisbig]

Jun 6, 2017 0:04:31 GMT -5 Walter said:

Jun 5, 2017 15:22:24 GMT -5 cbisbig said:

ARe you using black iron pipe or copper tubing?

Sched 40, black iron.

So you're putting in a 2 lb system
A difficult job especially if you are threading the pipe yourself. Don't forget your driplegs.

[Coaltrain]

Jun 5, 2017 12:46:13 GMT -5 Walter said:

Used Panko crumbs instead of regular.
Came out great.

I also used it to coat and fry some vegetables. Meh..
I think I needed to crank up the temp on the veges. They came out oily.

I've found that if I add flour and cornstarch, (need salt and pepper) with the panko, the frying is lighter and crispier.

[Walter]

Jun 6, 2017 6:00:50 GMT -5 cbisbig said:

Jun 6, 2017 0:04:31 GMT -5 Walter said:

Sched 40, black iron.

So you're putting in a 2 lb system
A difficult job especially if you are threading the pipe yourself. Don't forget your driplegs.

Out here they are called "sediment traps" for dry gas systems.
Yep. Got 'em, though I have to say, in my travels at job sites these days, I see them less and less at fixture stub outs and mostly only at the main pressure regulator at the meter, even though it's still in the code.
And I don't think I've seen anyone actually check the leg for sediment...like...ever...but I'm not a plumber, so maybe they do.

[Walter]

Jun 6, 2017 12:17:48 GMT -5 Coaltrain said:

Jun 5, 2017 12:46:13 GMT -5 Walter said:

Used Panko crumbs instead of regular.
Came out great.

I also used it to coat and fry some vegetables. Meh..
I think I needed to crank up the temp on the veges. They came out oily.

I've found that if I add flour and cornstarch, (need salt and pepper) with the panko, the frying is lighter and crispier.

Glad you brought that up, because that gets us to process.

Here's what I did. You tell me if it's what you do.

1. Dry the chicken surface.
2. Mixed salt, pepper, cayenne and papricka with flour.
3. Rolled chicken in flour mixture.
4. Doused chicken in egg bath, (egg and a little milk)
5. Coat with Panko.
6. Drop in oil. I cooked them at 325d. about 15 minutes a side.

Questions for the board.

What oil do you like? I use Canola. I've seen recipes with butter added but I think you'd have to use a lower temp.
I have a recipe for Louisiana style that uses lard, butter and slow cooks the chicken at, IIRC, around 200d.

[Deleted]

Contrary to popular belief canola oil is poison. Do a little research on it and rapeseed.
We use cold-pressed sunflower oil from TJ's

[cbisbig]

Jun 6, 2017 12:31:40 GMT -5 Walter said:

Jun 6, 2017 12:17:48 GMT -5 Coaltrain said:

I've found that if I add flour and cornstarch, (need salt and pepper) with the panko, the frying is lighter and crispier.

Glad you brought that up, because that gets us to process.

Here's what I did. You tell me if it's what you do.

1. Dry the chicken surface.
2. Mixed salt, pepper, cayenne and papricka with flour.
3. Rolled chicken in flour mixture.
4. Doused chicken in egg bath, (egg and a little milk)
5. Coat with Panko.
6. Drop in oil. I cooked them at 325d. about 15 minutes a side.

Questions for the board.

What oil do you like? I use Canola. I've seen recipes with butter added but I think you'd have to use a lower temp.
I have a recipe for Louisiana style that uses lard, butter and slow cooks the chicken at, IIRC, around 200d.

We use a lot of extra virgin olive oil at our house. Supposed to be easier on the heart

[AlaCowboy]

Jun 6, 2017 12:31:40 GMT -5 Walter said:

Jun 6, 2017 12:17:48 GMT -5 Coaltrain said:

I've found that if I add flour and cornstarch, (need salt and pepper) with the panko, the frying is lighter and crispier.

Glad you brought that up, because that gets us to process.

Here's what I did. You tell me if it's what you do.

1. Dry the chicken surface.
2. Mixed salt, pepper, cayenne and papricka with flour.
3. Rolled chicken in flour mixture.
4. Doused chicken in egg bath, (egg and a little milk)
5. Coat with Panko.
6. Drop in oil. I cooked them at 325d. about 15 minutes a side.

Questions for the board.

What oil do you like? I use Canola. I've seen recipes with butter added but I think you'd have to use a lower temp.
I have a recipe for Louisiana style that uses lard, butter and slow cooks the chicken at, IIRC, around 200d.

I've never used panko but will try it out. Why dry the chicken? I like it lightly damp and I sift the flour on so it isn't too heavy.

Saw a great recipe for fresh asparagus. Roll in flour, dip in egg, coat with panko and parmesan, salt, and pepper. Place on wire rack on baking sheet and bake at 425d for 7-13 minutes till golden brown. Gonna try it this weekend.

[Deleted]

I guess I'm confused, Walter... What is preventing you from using a cast iron skillet on an electric range? My mom cooked fried chicken like that for decades...
Don't MAKE me send in the Mrs. for you, tough guy!