Favorite Fried Chicken Place!

[Hector]

What flour to buttermilk ratio do you use?

I don't really go by ratio.

What I do is wash and all around wet the chicken.

I don't marinate this chicken because it's not being BBQed, grilled, or oven baked...the buttermilk (you can add eggs into the buttermilk if you wish) and the deep oil makes it juicy as is.

Once the chicken is clean and wet...I roll a piece directly over the flour (or you could use a Ziploc bag, your choice)...then the flour-coated chicken piece is sumerged in buttermilk...then you take it out of the buttermilk...and you roll the piece once again on the flour. Once the piece has been doubled-floured...you dip it again in buttermilk...and presto...Louisiana double-dipped fried chicken.

The double-dipping crates a double coated chicken skin...kinda like double insulation...creating a very crispy outside, and a very moist inside.

Very easy...just a little bit of preparation...that's all.

[Zemo]

It's done Louisiana style...I double dip in buttermilk with flour...it has paprika, a little bit of chili powder, a tad of Tabasco sauce, salt, black pepper, garlic powder, onion powder, and cumin.

Medium heat in a presto pressure cooker...lid shut (I had it open for the picture)...I used canola oil...and each side cooks for about 15 minutes...so both sides are done in about half an hour.

An entire chicken will be done in about an hour...because my pressure cooker only takes one half of a chicken per session...so it's a bit of a slow process...I gotta get me something where I can fit an entire chicken...and be done with the whole process in half an hour.

I don't sumerge the chicken in oil...the oil covers about half the side of the chicken...it comes out less greasy that way.

Crunchy on the outside, juicy moist on the inside.

Delicious!

What flour to buttermilk ratio do you use?

[Hector]

Thanks my brother.

[BlackKnight]

My own home-made fried chicken...

... Man, that really looks good Hector.

[Hector]

Man my arteries are yelling come and get it!

It's done Louisiana style...I double dip in buttermilk with flour...it has paprika, a little bit of chili powder, a tad of Tabasco sauce, salt, black pepper, garlic powder, onion powder, and cumin.

Medium heat in a presto pressure cooker...lid shut (I had it open for the picture)...I used canola oil...and each side cooks for about 15 minutes...so both sides are done in about half an hour.

An entire chicken will be done in about an hour...because my pressure cooker only takes one half of a chicken per session...so it's a bit of a slow process...I gotta get me something where I can fit an entire chicken...and be done with the whole process in half an hour.

I don't sumerge the chicken in oil...the oil covers about half the side of the chicken...it comes out less greasy that way.

Crunchy on the outside, juicy moist on the inside.

Delicious!

[Hector]

[EmergencyIan]

Boy, Hector, that fried chicken sure looks good!

As far as chains go, I like Lee's Famous Recipe a lot. I used to go there in Evansville, Indiana. It's a chain in the some of the midwest and in some of the south.

- Ian

[Vortigern99]

Ooh, Golden Skillet sounds delish! We don't have one in Austin! Waaaahhh!!

Agreed about KFC's stringy non-chicken little wastoids. That's why the wife and I cannot stand those guys.

But despite megoat's disdain, Church's has good healthy birds and damn fine crust as well!

[Zemo]

My own home-made fried chicken...

http://farm4.static.flickr.com/3086/3204385873_144550c061.jpg

http://farm4.static.flickr.com/3309/3204385891_89a87d08eb.jpg

Man my arteries are yelling come and get it!

[Hector]

My own home-made fried chicken...

[megoat]

You guys are picking chain restaurants. BORING.

[megoat]

Stroud's. It's in Kansas City. Their chicken is pan fried and it is delicious. They also serve these cinnamon bun thingies with your meal that are ridiculously awesome.

[Mikey]

The Golden Skillet

Best fried chicken EVER.

The crust literally melts in your mouth and the chicken parts have 100% more meat then KFC's sickly birds.

Golden Skillet, baby

I'll except nothing less



m

[wayne foundation 07]

We had a Popeye's here,thought it was pretty good,guess nobody else did.It closed after only a year.Bummer.

[Zemo]

If your in Florida or whereever else Publix has grocery stores, their fried chicken is real good as well as their Subs