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Post by AlaCowboy on Jun 6, 2017 21:40:01 GMT -5
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! |
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Post by Deleted on Jun 6, 2017 21:48:18 GMT -5
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! I had to to instruct my wife on how to care for my mom's 50's cast iron skillet before she did something stupid while I wasn't looking... Preventative measures. |
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Post by Coaltrain on Jun 7, 2017 0:17:38 GMT -5
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.
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.You dry the chicken because it causes less grease splatter when frying. The old grease and water don't mix thing. |
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Post by Coaltrain on Jun 7, 2017 0:19:35 GMT -5
I use my cast iron skillet on an electric stove as well. My cast iron set is 113 years old and only one skillet has ever been washed with soap. I "discussed" that with my daughter for several minutes and she never touched them again. Took me 2 weeks to get it seasoned to my liking again. I had to to instruct my wife on how to care for my mom's 50's cast iron skillet before she did something stupid while I wasn't looking... Preventative measures. Lee took the one I had, so I picked up a wonderful old seasoned one at a flea market... I season mine low and slow... Baking in the oven for 2 hours at 200 works nice. |
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Post by Coaltrain on Jun 7, 2017 0:27:30 GMT -5
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 personally don't have a problem with canola oil, but I find that vegetable oil or corn oil fry better for me. In regards to the coatings, remember this one simple rule,, season, season, season and doing it in layers will always come out better. Your first layer is seasoned wel,, Your egg level, has no seasoning and it should.... Simply coating with panko is just bland. Add some cornstarch and flour to it and season with the same ones you used in the first layer. A perfect frying temp is always 350, but I would have to re-check the perfect temp for panko crusted chicken. As far as butter goes, STOP! Butter is fine is you want to fry eggs and use olive oil to keep the butter from burning. |
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Post by Walter on Jun 7, 2017 7:54:59 GMT -5
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.
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.The chicken is dried so that the egg clings better to the meat is what I was told. I like that asparagus idea. |
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Post by Walter on Jun 7, 2017 7:59:50 GMT -5
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! Do you think I'm installing new gas lines for an electric range? |
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Post by Deleted on Jun 7, 2017 8:04:04 GMT -5
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. Then what did you fry the chicken in, a deep fryer plugged into the wall? |
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Post by Walter on Jun 7, 2017 8:09:00 GMT -5
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 personally don't have a problem with canola oil, but I find that vegetable oil or corn oil fry better for me. In regards to the coatings, remember this one simple rule,, season, season, season and doing it in layers will always come out better. Your first layer is seasoned wel,, Your egg level, has no seasoning and it should.... Simply coating with panko is just bland. Add some cornstarch and flour to it and season with the same ones you used in the first layer. A perfect frying temp is always 350, but I would have to re-check the perfect temp for panko crusted chicken. As far as butter goes, STOP! Butter is fine is you want to fry eggs and use olive oil to keep the butter from burning. I like the seasoning mantra. Will do! I was worried about heat and panko as well. Hence the 325d. That Louisiana recipe with the butter is to die for. The butter is added very late. Best fried chicken I ever made... Unfortunately it LITERALLY is to die for. Total indulgence and not healthy. |
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Post by Coaltrain on Jun 7, 2017 12:02:32 GMT -5
If you brine your chicken with salt, sugar and spices of your choice. Then soak in clear water for 15 minutes twice to cut the salt level. It will make any chicken so moist, no matter how you cook it. I love to do it, especially if I'm grilling. Grilling tends to dry out chicken.
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Post by frmthegrav on Jun 7, 2017 19:47:17 GMT -5
I use my cast iron skillet on an electric stove as well. My cast iron set is 113 years old and only one skillet has ever been washed with soap. I "discussed" that with my daughter for several minutes and she never touched them again. Took me 2 weeks to get it seasoned to my liking again. I had to to instruct my wife on how to care for my mom's 50's cast iron skillet before she did something stupid while I wasn't looking... Preventative measures. |
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Post by Deleted on Jun 7, 2017 19:49:21 GMT -5
I had to to instruct my wife on how to care for my mom's 50's cast iron skillet before she did something stupid while I wasn't looking... Preventative measures. Honey, I'm home.  |
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Post by Walter on Jun 8, 2017 11:27:01 GMT -5
If you brine your chicken with salt, sugar and spices of your choice. Then soak in clear water for 15 minutes twice to cut the salt level. It will make any chicken so moist, no matter how you cook it. I love to do it, especially if I'm grilling. Grilling tends to dry out chicken. I've tried brining a few times and never liked it much. I don't like a lot of salt on my food. |
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Post by Deleted on Jun 8, 2017 15:14:29 GMT -5
Attn: Walter
What apparatus did you cook your fried chicken in?
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Post by Walter on Jun 8, 2017 16:34:45 GMT -5
Attn: Walter What apparatus did you cook your fried chicken in?  I've got the other half of the chicken thawed and if I get home in time, will be trying it again tonight, but if not, over the weekend. I want to try some of the tips proffered here before I forget them. |
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