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ISO: DESPERATION TIME!!! ISO: fried chicken - Cook's Illustrated...
- Thread starter cheezz
- Start date
In Search Of:
Is this it? Perfect Fried Chicken
http://www.hgtv.com/hgtv/ah_recipes_poultry_eggs/article/0,1801,HGTV_3189_1399167,00.html
http://www.hgtv.com/hgtv/ah_recipes_poultry_eggs/article/0,1801,HGTV_3189_1399167,00.html
Rec: The Ultimate Crispy Fried Chicken...once I had the name, I found it on line.
The Ultimate Crispy Fried Chicken
Recipe from: Cooks Illustrated
Servings: 4 to 6
Maintaining an even oil temperature is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is fine, though it can be clipped to the pot only for the uncovered portion of frying.
1 ¼ cups kosher salt or ½ cup plus 2 tablespoons table salt
¼ cup sugar
2 tablespoons paprika
3 medium garlic heads, cloves separated
3 bay leaves, crumbled
2 quarts low-fat buttermilk
1 whole chicken, about 3 ½ pounds, giblets discarded, cut into 12 pieces
4 cups all-purpose flour
1 large egg
1 teaspoon baking powder
½ teaspoon baking soda
34 cups refined peanut oil or vegetable shortening
In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves. With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container or nonreactive stockpot. Add 7 cups buttermilk and stir until salt is completely dissolved. Immerse chicken and refrigerate until fully seasoned, 2 to 3 hours. Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.) Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam). Working in batches of 3, drop chicken pieces in flour and shake pan to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack.
Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200°F. Line large plate with double layer paper towels. Meanwhile, heat oil (oil should have 2½-inch depth in pan) to 375°F over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325°F. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. Using tongs, transfer chicken to paper towellined plate; let stand 2 minutes to drain, then transfer to rack in warm oven. Replace paper towellining on plate. Return oil to 375°F and fry remaining pieces, transferring pieces to paper towel-lined plate to drain, then transferring to wire rack with other chicken pieces. Cool chicken pieces on wire rack about 5 minutes and serve.
http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?chicken+recipe28
The Ultimate Crispy Fried Chicken
Recipe from: Cooks Illustrated
Servings: 4 to 6
Maintaining an even oil temperature is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is fine, though it can be clipped to the pot only for the uncovered portion of frying.
1 ¼ cups kosher salt or ½ cup plus 2 tablespoons table salt
¼ cup sugar
2 tablespoons paprika
3 medium garlic heads, cloves separated
3 bay leaves, crumbled
2 quarts low-fat buttermilk
1 whole chicken, about 3 ½ pounds, giblets discarded, cut into 12 pieces
4 cups all-purpose flour
1 large egg
1 teaspoon baking powder
½ teaspoon baking soda
34 cups refined peanut oil or vegetable shortening
In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves. With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container or nonreactive stockpot. Add 7 cups buttermilk and stir until salt is completely dissolved. Immerse chicken and refrigerate until fully seasoned, 2 to 3 hours. Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.) Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam). Working in batches of 3, drop chicken pieces in flour and shake pan to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack.
Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200°F. Line large plate with double layer paper towels. Meanwhile, heat oil (oil should have 2½-inch depth in pan) to 375°F over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325°F. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. Using tongs, transfer chicken to paper towellined plate; let stand 2 minutes to drain, then transfer to rack in warm oven. Replace paper towellining on plate. Return oil to 375°F and fry remaining pieces, transferring pieces to paper towel-lined plate to drain, then transferring to wire rack with other chicken pieces. Cool chicken pieces on wire rack about 5 minutes and serve.
http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?chicken+recipe28
ISO: Extra-Crunchy Fried Chicken from CooksCountry.com
Found the source of the recipe, at least! - CooksCountry is the new magazine published by the Cook's Illustrated people, using the same testing techniques they do. That's why I remember it as being Cook's Illustrated. Recipe is about the same, but at the wet/dry coating stage, they mix a little of the buttermilk into the dry ingredients and use THAT to coat the chicken. I'll just play it by ear unless someone has the CooksCountry issue....?
Found the source of the recipe, at least! - CooksCountry is the new magazine published by the Cook's Illustrated people, using the same testing techniques they do. That's why I remember it as being Cook's Illustrated. Recipe is about the same, but at the wet/dry coating stage, they mix a little of the buttermilk into the dry ingredients and use THAT to coat the chicken. I'll just play it by ear unless someone has the CooksCountry issue....?
I made the 'Ultimate....' one you linked me to and then...
with the flour, baking soda, baking powder mixture I added a little buttermilk at a time until I got the wet mixture I remember. Didn't do the egg-dip part (couldn't remember if that was part of the Extra-Crunchy recipe). Does the Cooks Country recipe itself differ from the Cooks Illustrated version you gave me?
with the flour, baking soda, baking powder mixture I added a little buttermilk at a time until I got the wet mixture I remember. Didn't do the egg-dip part (couldn't remember if that was part of the Extra-Crunchy recipe). Does the Cooks Country recipe itself differ from the Cooks Illustrated version you gave me?
Rec: Extra-Crunchy Fried Chicken...only slightly different, omits the brine from the
buttermilk and the egg, etc from the batter. Looks to me as though it is a simpler, easier version.
EXTRA-CRUNCHY FRIED CHICKEN
SERVES 4
Keeping the oil at the correct temperature is essential to producing crunchy
fried chicken that is neither too brown nor too greasy. Use a candy/deep-fry
thermometer to check the temperature of the oil before you add the chicken.
If you cannot find a chicken that weighs 3-1/2 pounds or less, or if you
don't have a pan that is 11 inches in diameter, you will have to fry the
chicken in two batches. Follow the recipe, frying the chicken four pieces at
a time and keeping the first batch warm in a 200-degree oven while the
second batch is cooking. If you want to produce a slightly healthier version
of this recipe, you can remove the skin from the chicken before soaking it
in the buttermilk. The chicken will be slightly less crunchy.
2 cups plus 6 tablespoons buttermilk
2 tablespoons salt
1 whole chicken (about 3-1/2 pounds), cut into 8 pieces, giblets discarded,
wings and back reserved for stock
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4-5 cups vegetable shortening or peanut oil
1. Whisk together 2 cups buttermilk and salt in large bowl until salt is
dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with
plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or
it will become too salty.)
2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in
large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub
flour and buttermilk together until buttermilk is evenly incorporated into
flour and mixture resembles coarse wet sand.
3. Working in batches of two, drop chicken pieces into flour mixture and
turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake
excess flour from each piece of chicken and transfer to wire rack set over
rimmed baking sheet.
4. Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch
oven with 11-inch diameter over medium-high heat until it reaches 375
degrees. Place chicken pieces, skin-side down, in oil, cover, and fry until
deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift
chicken pieces to check for even browning; rearrange if some pieces are
browning faster than others. (At this point, oil should be about 300
degrees. Adjust burner, if necessary, to regulate temperature of oil.) Turn
chicken pieces over and continue to fry, uncovered, until chicken pieces are
deep golden brown on second side, 6 to 8 minutes longer. (At this point, to
keep chicken from browning too quickly, adjust burner to maintain oil
temperature of about 315 degrees.) Using tongs, transfer chicken to plate
lined with paper towels; let stand for 5 minutes to drain. Serve.
EXTRA-SPICY, EXTRA-CRUNCHY FRIED CHICKEN
Follow recipe for Extra-Crunchy Fried Chicken, adding 4 tablespoons Tabasco
sauce to buttermilk-salt mixture in step 1. Replace dried thyme and garlic
powder with 2 tablespoons cayenne pepper and 2 teaspoons chili powder in
step 2.
buttermilk and the egg, etc from the batter. Looks to me as though it is a simpler, easier version.
EXTRA-CRUNCHY FRIED CHICKEN
SERVES 4
Keeping the oil at the correct temperature is essential to producing crunchy
fried chicken that is neither too brown nor too greasy. Use a candy/deep-fry
thermometer to check the temperature of the oil before you add the chicken.
If you cannot find a chicken that weighs 3-1/2 pounds or less, or if you
don't have a pan that is 11 inches in diameter, you will have to fry the
chicken in two batches. Follow the recipe, frying the chicken four pieces at
a time and keeping the first batch warm in a 200-degree oven while the
second batch is cooking. If you want to produce a slightly healthier version
of this recipe, you can remove the skin from the chicken before soaking it
in the buttermilk. The chicken will be slightly less crunchy.
2 cups plus 6 tablespoons buttermilk
2 tablespoons salt
1 whole chicken (about 3-1/2 pounds), cut into 8 pieces, giblets discarded,
wings and back reserved for stock
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4-5 cups vegetable shortening or peanut oil
1. Whisk together 2 cups buttermilk and salt in large bowl until salt is
dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with
plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or
it will become too salty.)
2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in
large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub
flour and buttermilk together until buttermilk is evenly incorporated into
flour and mixture resembles coarse wet sand.
3. Working in batches of two, drop chicken pieces into flour mixture and
turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake
excess flour from each piece of chicken and transfer to wire rack set over
rimmed baking sheet.
4. Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch
oven with 11-inch diameter over medium-high heat until it reaches 375
degrees. Place chicken pieces, skin-side down, in oil, cover, and fry until
deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift
chicken pieces to check for even browning; rearrange if some pieces are
browning faster than others. (At this point, oil should be about 300
degrees. Adjust burner, if necessary, to regulate temperature of oil.) Turn
chicken pieces over and continue to fry, uncovered, until chicken pieces are
deep golden brown on second side, 6 to 8 minutes longer. (At this point, to
keep chicken from browning too quickly, adjust burner to maintain oil
temperature of about 315 degrees.) Using tongs, transfer chicken to plate
lined with paper towels; let stand for 5 minutes to drain. Serve.
EXTRA-SPICY, EXTRA-CRUNCHY FRIED CHICKEN
Follow recipe for Extra-Crunchy Fried Chicken, adding 4 tablespoons Tabasco
sauce to buttermilk-salt mixture in step 1. Replace dried thyme and garlic
powder with 2 tablespoons cayenne pepper and 2 teaspoons chili powder in
step 2.