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how do you like your chicken
posted in Off Topic
31
#31
1 Frags +

1. soak chicken in buttermilk for ~15 minutes
2. toss in a ziploc bag containing flour and spices (i use sazon, hot paprika, and black pepper. feel free to experiment here)
3. *DONT SKIP THIS STEP* let the coated chicken pieces sit on wax paper/a plate for ~30 minutes. this enables the buttermilk and flour to properly combine and stick to the chicken better. some science shit happens but trust me, dont skip this part.
4. put the chicken into a fry pan with hot oil (should have been heating up for about 5 minutes prior, med-high heat) and give them about 2-3 minutes on each side, until they look brown and crunchy
5. lower the heat a bit and let them continue to fry for another ~20 minutes, so they cook thoroughly
6. raise the heat and give them another 2-3 minutes per side to finish them off.

in a small dish, mix equal parts spicy brown mustard with honey. you can add more honey or more mustard to your tasting. you can also add a small amount of brown sugar if you like. or eat it with ranch if youre into that.

i made these with some pancakes (dont have a waffle iron RIP) for my girls birthday and she went nuts. comes out perfect every time.

1. soak chicken in buttermilk for ~15 minutes
2. toss in a ziploc bag containing flour and spices (i use sazon, hot paprika, and black pepper. feel free to experiment here)
3. *DONT SKIP THIS STEP* let the coated chicken pieces sit on wax paper/a plate for ~30 minutes. this enables the buttermilk and flour to properly combine and stick to the chicken better. some science shit happens but trust me, dont skip this part.
4. put the chicken into a fry pan with hot oil (should have been heating up for about 5 minutes prior, med-high heat) and give them about 2-3 minutes on each side, until they look brown and crunchy
5. lower the heat a bit and let them continue to fry for another ~20 minutes, so they cook thoroughly
6. raise the heat and give them another 2-3 minutes per side to finish them off.

in a small dish, mix equal parts spicy brown mustard with honey. you can add more honey or more mustard to your tasting. you can also add a small amount of brown sugar if you like. or eat it with ranch if youre into that.

i made these with some pancakes (dont have a waffle iron RIP) for my girls birthday and she went nuts. comes out perfect every time.
32
#32
0 Frags +

From KFC

From KFC
33
#33
0 Frags +

so my girlfriend gave me the option of picking "anywhere" in Vegas for our anniversary dinner.

I picked here. Yardbird Las Vegas And holy fuck can they do chicken.

so my girlfriend gave me the option of picking "anywhere" in Vegas for our anniversary dinner.

I picked here. [url=http://www.runchickenrun.com/]Yardbird Las Vegas[/url] And holy fuck can they do chicken.
34
#34
3 Frags +
Show Content

in my garden :)

[spoiler][img]http://i.imgur.com/drD5DUX.jpg[/img][/spoiler]
in my garden :)
35
#35
0 Frags +
moursifanshawehttps://media.giphy.com/media/x3iSj9nilQa0E/giphy.gif

"And I didn't think I'd live this long to see a nigga dance for a piece of chicken."

Paul Mooney is legendary. I can't think of MC Hammer without thinking about this bit: https://www.youtube.com/watch?v=8x2nbyhFxkU

[quote=moursifanshawe][img]https://media.giphy.com/media/x3iSj9nilQa0E/giphy.gif[/img][/quote]

"And I didn't think I'd live this long to see a nigga dance for a piece of chicken."

Paul Mooney is legendary. I can't think of MC Hammer without thinking about this bit: https://www.youtube.com/watch?v=8x2nbyhFxkU
36
#36
0 Frags +

Happy Meal Nuggets

Happy Meal Nuggets
37
#37
1 Frags +
ILLEGALELEPHANTGUNbuttermilk fried chicken recipe

Nice recipe! You forgot to add salt tho? Salt the chicken at least 1hr in advance and put some salt through the buttermilk and/or flourmix/spice mix.

Im usually a bit more liberal with herbs in my buttermilk fried chicken. Cayenne, chipotle, my own dried/t oasted chili flakes mix, maybe some thyme, mustard powder, cumin, white pepper.

Recently I found out you can get amazingly intense chicken flavoured maillard crust by frying skinless chicken al scorching hot temperatures. Use skinless chicken thigh and fry it in extremely hot oil (use peanut or rice bran). Leave it on one side until it is deep dark golden brown and do the same for the other side(s). Works with boneless skinless thigh too. The chicken will be cooked to quite a far doneness level, but for thigh thats ok since the collagen and fat keep it juicy.

Chicken breast is only good if you don't go over 66C°. Normally people take it way beyond that, because they dont wanna see any pjnk cause they think they will die. If you never had properly cooked chicken breast then youll be really surprised by the tenderness and juiciness when you do.

For a whole chicken, spatchcocking is indeed the way to go in terms of easiness/deliciousness ratio. Can't go wrong with piri piri or lemon/thyme.

I don't cook chicken that often. Usually when I do, I do oven wings, cause it's just so fucking good and requires nearly no effort. I base my recipe off the technique where you toss the chicken with salt and baking powder at least an hour in advance (up to overnight) and place the wings on an oven rack in ur fridge to let the skin dry out for extra crispiness. See: http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html
Tossing with Frank's Red Hot and butter is classic but sometimes I like to do dry wings, and coat the wings with spicy spices in advance (or halfway, if the spices seem to burn too earlu) to keep maximum crispiness.

[quote=ILLEGALELEPHANTGUN]buttermilk fried chicken recipe[/quote]

Nice recipe! You forgot to add salt tho? Salt the chicken at least 1hr in advance and put some salt through the buttermilk and/or flourmix/spice mix.

Im usually a bit more liberal with herbs in my buttermilk fried chicken. Cayenne, chipotle, my own dried/t oasted chili flakes mix, maybe some thyme, mustard powder, cumin, white pepper.

Recently I found out you can get amazingly intense chicken flavoured maillard crust by frying skinless chicken al scorching hot temperatures. Use skinless chicken thigh and fry it in extremely hot oil (use peanut or rice bran). Leave it on one side until it is deep dark golden brown and do the same for the other side(s). Works with boneless skinless thigh too. The chicken will be cooked to quite a far doneness level, but for thigh thats ok since the collagen and fat keep it juicy.

Chicken breast is only good if you don't go over 66C°. Normally people take it way beyond that, because they dont wanna see any pjnk cause they think they will die. If you never had properly cooked chicken breast then youll be really surprised by the tenderness and juiciness when you do.

For a whole chicken, spatchcocking is indeed the way to go in terms of easiness/deliciousness ratio. Can't go wrong with piri piri or lemon/thyme.

I don't cook chicken that often. Usually when I do, I do oven wings, cause it's just so fucking good and requires nearly no effort. I base my recipe off the technique where you toss the chicken with salt and baking powder at least an hour in advance (up to overnight) and place the wings on an oven rack in ur fridge to let the skin dry out for extra crispiness. See: http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html
Tossing with Frank's Red Hot and butter is classic but sometimes I like to do dry wings, and coat the wings with spicy spices in advance (or halfway, if the spices seem to burn too earlu) to keep maximum crispiness.
38
#38
-1 Frags +

i like my chicken edible

i like my chicken edible
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