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Post by bdubdab on Aug 26, 2008 0:05:12 GMT -5
I want to start a thread about the best way to eat chicken . . . Fried. I'd like to welcome anyone to post their favorite place to get it, or their favorite way to make it. I'm not that good at cooking it, though I think what I've experimented with is more than edible. Buttermilk? Spice? Double dredge? What is the secret? What prompted my current fixation is Churches. I've never particularly liked their chicken but yesterday (and today, and today again, thank goodness for cold chicken leftovers) I tried their "spicy" for the first time. Way spicier than Popeyes. Popeyes has been too greasy lately, over at the Paramount store. I've heard that Cee and Dee's has great Fried Chicken. I'm gonna try to get my wife to agree to go over there tomorrow to see. The day I left Houston to move back home, they opened Pollo Campero, a chain from Guatemala. Good stuff, but I waited in line for 2 hours to get it, so maybe I was half starved to death. Still, I strongly recommend you try it if in the Houston area-- or California, of Guatemala. (I just looked on the web-- They've opened in Dallas!!) www.pollocampero.com/menu.phpCee's and Dee's: maps.google.com/maps?sourceid=navclient&ie=UTF-8&rlz=1T4ADBF_enUS281US282&um=1&q=cee+and+dee's+amarillo&fb=1&view=text&latlng=14628042075346838531 |
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Post by phantom on Aug 26, 2008 7:20:25 GMT -5
My grandma made the best fried chicken. But she's gone now and she didn't leave recipes.
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Post by zebrarick on Aug 26, 2008 7:34:11 GMT -5
We like to buy chicken and marinate it in italian dressing for 24 hours. Then bread it however you like an dfry it up. Good stuff there.....
Works good making chicken strips as well...
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Post by gigem97 on Aug 26, 2008 8:48:54 GMT -5
bdubdab, next time you head to big D, you need to go to Roanoke to Babe's for the best fc and cfs! Get there early . . .
my fav way to cook up some chicken is by double dredging in crushed saltines. Gives it a great flavor, and the color is attractive.
I've tried cooking them in bacon grease too--a little too much for me. However, if you want to try another change, make some tomato gravy instead of the usual.
You're making me hungry!! Popeyes on Ross (by work) is buh-bye, so I've been going to Chicken Express for my fc fix . . .
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Post by winterwar on Aug 26, 2008 10:26:26 GMT -5
Years ago, Meyer's was the place to be if you wanted really good fried chicken. They're gone now and I haven't found any restaurants that have fried chicken on the menu these days. Oh sure, they have fried chicken breast, but that's just not the same.
Most of the chains like KFC, Popeyes, Churches and Chicken Express are way overpriced. KFC and Chicken Express have pieces that are unidentifiable as to what part of the chicken they came from. They all have times when the chicken is way too greasy, but I think that has to do with how often they change their grease. I remember going to Chicken Express when they first opened and the pieces were so greasy that the box disintegrated by the time I got it home. It was a good thing they put it in a plastic bag.
Cee and Dee's has excellent fried chicken, but they have odd hours and it's only available on Wednesday if I remember right.
I used to like Walmart chicken, but it comes frozen and ready to fry. Sometimes it has a funny after taste.
Lately, I have found that United's fried chicken is really good. They hand bread it and fry it in the deli. The trick is getting it while it's still fresh and hasn't been sitting around too long. If you like cold chicken, you can get it at a discounted price in the deli area too.
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Post by sparkle on Aug 26, 2008 17:07:10 GMT -5
Amen on Babe's fried chicken and CFS in Roanoke! My MIL lives in Bridgeport, and we've been going there with them when we visit for a few years now!
Expect a fairly long wait, most people bring beer or wine and tailgate while waiting to be called, but once you get in, there isn't hardly any wait for the food!
YUMMY!
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Post by italianlady on Aug 26, 2008 17:12:46 GMT -5
soak pieces in buttermilk for a few hours,
then drege it in seasoned flour
fry in iron skilet on medium heat with lid on(turn pieces when they brown) untill just about done then take lid off to crispen the chicken.
best southern fried chicken you will ever have
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Post by mustakister on Sept 2, 2008 22:34:00 GMT -5
I agree with italianlady... this is the method you need to stick with, however it will take some practice. (although, i also get great results cooking with the lid off) The trick is to shake off the excess flour and fry in Crisco. Also, since you're cooking bone-in chicken the cooking time is surprisingly long. Start with the dark meat pieces as they obviously take a little longer. Your goal is to balance exterior / interior doneness to perfection. Do not flip the chicken for a long time either... you want a great crust on that first side. Kind of like grilling... you're cooking it 70-80% on one side. The meat should come easily off the bone (reflection of a slower cooking method) and be perfectly golden, brown and delicious on the outside!
this is my birthday meal of choice with cream gravy (made from the oil used to fry the chicken in the same cast iron pan) and mashed potatoes. Add in some green beans and a slice of white bread for some bread and gravy, you won't need dessert!
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Post by phantom on Sept 2, 2008 22:36:17 GMT -5
You forgot the beets. My grandmother always made beets for me. The rest of your meal is perfect.
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Post by west-texan on Sept 2, 2008 23:09:16 GMT -5
You forgot the beets. My grandmother always made beets for me. The rest of your meal is perfect. My mom does some awesome sweet potatoes.  |
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Post by phantom on Sept 2, 2008 23:22:50 GMT -5
Mmmm, sweet potatoes at Thanksgiving are awesome!
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