HOME > Chowhound > Home Cooking >

Discussion

What are you cooking for Sunday dinner today?

For some unknown reason I became obsessed with cooking fried chicken. Like my grandma made. With Crisco. Somehow this got spread about and now I am making fried chicken for the first time in my life... not in my house... but at my boyfriend's grandfather's house with his parents there too. (I do not know how this happened.) Granddad is early stage Alzheimer's and gets pretty much the same food every day and was EXCITED that we'd come over and make fried chicken. I have it in brine now and about to switch it to buttermilk. There is no way this will end well. I'm heading to the store now for potatoes which I should be able to manage and stuff for a cake. I get to prep all this in my kitchen, drive it across town to an unknown kitchen .... I'm sure this will go well. What are you making for Sunday dinner today?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Brave. Good luck with the adventures in the unknown kitchen. Haven't decided on a plan for WFD here. Something on the grill if it's not raining this evening. Hope to be inspired by selections at the store today (and/or on here).

    Hope the BF's family is appreciative of our efforts. Enjoy.

    2 Replies
    1. re: MAH

      I have rain here. I've decided to cheat on the biscuits and do Rhode's rolls. I decided I don't need bad biscuits on top of bad chicken if it plays out like that. I guess I'm always used to my mom or grandma making a "sunday meal" I just shouldn't have verbalized it!

      1. re: Firegoat

        Make as much as you can in advance -- cake, veggie sides, rolls, etc. so when you are there you can just focus on the chicken.

    2. Pack a bag with your own frying pan,utensils, paper towels etc so that the only unknown will be the stove itself. Bring honey for the rolls to make them swoon.
      Good luck! It will be delicious. :)

      1. I'm fryin' chicken myself today. Servin' it with waffles. Got a lousy day comin' up myself tomorrow and it seemed like a reward.

        1. Good luck with the chicken...I would love to master fried chicken but can't quite take the plunge. let us know how it goes.

          lobsters are cheap(ish) these days so we are looking at lobster rolls and chips for dinner. or maybe tossed with pasta if it cools off a little later.

          1. Good luck!! You're in my thoughts for sure! I hope it turns out well and please share your recipe as I'm searching for one.

            Sunday dinner was country fried steak, mashed potatoes and gravy, green beans, corn and biscuits.

            Also anyone have a great southern biscuit recipe?

            1 Reply
            1. re: deputygeorgie

              This buttermilk drop biscuit from America's Test Kitchen is pretty good:

              http://www.cooking.com/recipes-and-mo...

              And the recipe for biscuits from Peter Reinhart's "Artisan Breads Every Day" is also really good.

              (They both have ingenious methods, albeit different, for getting the butter into little tiny bits in the biscuit dough.)

            2. Firegoat, I'm probably too late for tonight, but I'm *GREAT* with fried chicken, etc. If you or grumpyspatient need some tips, help, or just hand holding and being talked through it next time, lemme know, I'd be happy to help.

              And speaking of which, here's a photo of the special treat I made for dinner tonight: chicken fried steak, cooked in chicken fat to make it extra delicious and crispy. ;D

               
              7 Replies
              1. re: ePressureCooker

                The chicken turned out reasonably well..... and the gravy looked gorgeous..... but OMG... a SALT LICK! And I love salt. So if I say something is too salty.....
                Well enough said. The chicken wasn't as good as my grandma's, but was reasonably tasty. But holy cow if took basically all afternoon! (including clean up). I would love to hear more about tips for great fried chicken. This was good, but not great! (and what to do when you realize you just created a salt lick of a gravy?)

                1. re: Firegoat

                  What do I do when I realize I've just created a salt lick of gravy? I make more gravy with a lot less salt to reduce the overall salt. How did you make it, with a commercial mix or did you make roux and add canned broth? (I once had a roommate who was making dinner for her then-boyfriend now-husband for the first time who'm I had told how to make gravy, and she forgot the broth part and thought she was supposed to use vegetable oil and called me in a panic because the gravy tasted so bad.)

                  As for how to improve the chicken next time, let me add this question: how do you like your fried chicken? Do you like the crust light and crumbly? Or do you like it thicker and crunchy? Or something else? My recommendation how to proceed depends on how you like it...

                2. re: ePressureCooker

                  My first thought was chicken fried steak cooked in chicken fat? My second thought was gosh that sounds good.

                  1. re: miss_belle

                    Well, you could use beef fat / beef tallow (like McDonalds used to use for their french fries), but since I don't use commercially rendered animal fats, and instead render them myself in my pressure cooker, and since I cook a lot more chicken and pork than I do beef, I don't have much beef fat.

                    And yes, its absolutely delicious. Absolutely, undeniably, no question the most delicious chicken fried steak I've ever had. Using highly saturated fats makes the crust much crispier and crunchier than using vegetable oil (we had leftovers today from last night's batch, and in spite of having been cooked yesterday, refrigerated overnight, the pieces were still crunchy, audibly crunchy, today). And the coating has a rich, almost buttery taste to it that I've never experienced before.

                    It takes a little bit of a while to get the fat up to temperature, and since I'm shallow frying I don't use a thermometer, so to gild the lily I cut up a few pieces of potato to test the fat and see when its hot enough to add the meat. I put the potatoes in way too soon, it wasn't nearly hot enough - operator error - and so they didn't come out ideally, but oh man, who cares, they were absolutely delicious, too.

                    1. re: ePressureCooker

                      I have lived several lives. I've been to many places. I have eaten food from four calendar cafes and four star restaurants, as well as everywhere in between. Moreover, I have generally enjoyed more pleasures than most men could ever imagine. I thought I was in a good place.

                      Now, however, I feel like I have been wronged. Like I've been stuck in place all my life. No one has ever offered me chicken fried steak in schmaltz or tallow. That is such a tremendous idea. Simply tremendous, indeed.

                      1. re: MGZ

                        Hyperbole and my laughter as I read your post aside, think of it this way. Even the "Most Interesting Man in the World" didn't start out life eating at 4 star restaurants and drinking beer. ;D

                        P.S. Michael Ruhlman has a book on schmaltz coming out this fall, if you're interested. The deficiencies in your world experience are being addressed ;D

                        1. re: ePressureCooker

                          I was actually second runner up in the "Most Interesting Man in the World" contest in 2002. I stumbled during the interview portion by talkin' about "how important teachhin' the children is" in a less than passionate manner. I followed my coach's script, but it just didn't come across as sincere, so I got docked. Thus, no crown for me.

                          I do look forward to checkin' out Ruhlman's book though. Thanks for the heads up.

                          And, by the way, I was weaned on beer. Piels, to be precise. At least that what Mom said when I met her years later.