Comments on: Fried chicken http://www.thedinnerfiles.com/2010/02/05/fried-chicken/ recipe-driven observations from the sublime to the ridiculous Thu, 09 Feb 2012 18:11:44 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Molly Watson http://www.thedinnerfiles.com/2010/02/05/fried-chicken/comment-page-1/#comment-3859 Molly Watson Mon, 08 Feb 2010 17:29:51 +0000 http://www.thedinnerfiles.com/?p=1800#comment-3859 Thanks Kendra! I use my kitchen shears (which are more like sturdy but sharp scissors that old-fashioned poultry shears) to cut out the back bone, then I use my very sharp (I sharpen it for the job) chef's knife to cut off the legs, separate them into thigh and drumstick, cut down the breastbone, then cut into wings/breast pieces as I need for the dish. I have a decent but by no means extensive knife collection, but I use my 8-inch chef's knife about 95% of the time. Thanks Kendra! I use my kitchen shears (which are more like sturdy but sharp scissors that old-fashioned poultry shears) to cut out the back bone, then I use my very sharp (I sharpen it for the job) chef’s knife to cut off the legs, separate them into thigh and drumstick, cut down the breastbone, then cut into wings/breast pieces as I need for the dish. I have a decent but by no means extensive knife collection, but I use my 8-inch chef’s knife about 95% of the time.

]]> By: Kendra http://www.thedinnerfiles.com/2010/02/05/fried-chicken/comment-page-1/#comment-3853 Kendra Mon, 08 Feb 2010 05:00:56 +0000 http://www.thedinnerfiles.com/?p=1800#comment-3853 I just read this out loud to Dale because it was so awesome. Thank you. We both got a good laugh. I really hope he doesn't make me make him fried chicken, though. I would probably make a huge mess and burn myself. But maybe he'll make it. On a side note, do you cut your chicken with poultry shears or a chef's knife or cleaver? I always have trouble with the cutting and have really dulled our knives before doing it, so I keep pondering whether we need to get a different tool. Lemme know! I just read this out loud to Dale because it was so awesome. Thank you. We both got a good laugh. I really hope he doesn’t make me make him fried chicken, though. I would probably make a huge mess and burn myself. But maybe he’ll make it. On a side note, do you cut your chicken with poultry shears or a chef’s knife or cleaver? I always have trouble with the cutting and have really dulled our knives before doing it, so I keep pondering whether we need to get a different tool. Lemme know!

]]> By: Molly Watson http://www.thedinnerfiles.com/2010/02/05/fried-chicken/comment-page-1/#comment-3849 Molly Watson Sun, 07 Feb 2010 17:52:36 +0000 http://www.thedinnerfiles.com/?p=1800#comment-3849 Thanks for the suggestion Wendy - I have, in fact, fried chicken before. I am not afraid! I just hadn't done it in my son's memory... perhaps I should drag out that cast iron pan more often. On brining poultry: I must say I have stopped doing this. I now usually pre-salt chicken or turkey and let it sit at least a day in the fridge. I find this helps it hold into its own juices rather than introducing a bunch of water that, all too often, leads to a slightly spongy texture. One time I heard Harold McGee (food scientist extraordinaire) say of brining: "you would be mad at your butcher if they did it' (plumping up the meat with water). Tryt the pre-salting - it really does lead to a moist, juicy, tasty bird. Next time I will pre-salt then use buttermilk just for dredging. I am prepared for awesome deliciousness. Thanks for the suggestion Wendy – I have, in fact, fried chicken before. I am not afraid! I just hadn’t done it in my son’s memory… perhaps I should drag out that cast iron pan more often.

On brining poultry: I must say I have stopped doing this. I now usually pre-salt chicken or turkey and let it sit at least a day in the fridge. I find this helps it hold into its own juices rather than introducing a bunch of water that, all too often, leads to a slightly spongy texture. One time I heard Harold McGee (food scientist extraordinaire) say of brining: “you would be mad at your butcher if they did it’ (plumping up the meat with water). Tryt the pre-salting – it really does lead to a moist, juicy, tasty bird.

Next time I will pre-salt then use buttermilk just for dredging. I am prepared for awesome deliciousness.

]]> By: Wendy http://www.thedinnerfiles.com/2010/02/05/fried-chicken/comment-page-1/#comment-3847 Wendy Sun, 07 Feb 2010 03:02:59 +0000 http://www.thedinnerfiles.com/?p=1800#comment-3847 Glad you tried it -- as a Southerner, I am amazed at how many from other regions quail at the thought of frying a chicken. Try brining the chicken overnight and using the buttermilk as a dredge with seasoned flour. You'll still get the 'tang' and the chicken will be super moist from the brine. And, lard is the key to avoiding a smelly kitchen because it has such a high smokepoint. Always add a piece of country ham to the lard, if you've got it. Bon appetit! Glad you tried it — as a Southerner, I am amazed at how many from other regions quail at the thought of frying a chicken. Try brining the chicken overnight and using the buttermilk as a dredge with seasoned flour. You’ll still get the ‘tang’ and the chicken will be super moist from the brine. And, lard is the key to avoiding a smelly kitchen because it has such a high smokepoint. Always add a piece of country ham to the lard, if you’ve got it. Bon appetit!

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