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Question about fried chicken.

I recently was watching Julia Child with Leah Chase. Leah was making her fried chicken. Eggs,evaporated milk, water,mix in seasoned chicken parts.Let sit.Remove and roll in seasoned flour. Ok here's the question. She fried the chicken completely submerged in hot oil.I think it was 350 degree for 20 min until finished Would I be able to use this recipe to shallow fry ? I have some great lard I want to use. Enough to shallow fry.

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  1. It is all about ratios when you fry chicken. Do not crowd the pan for a shallow fry and you have to stand there and tend to the task while keeping the temperature of the pan regulated and adjusted. You may have a similar flavor profile but because you are using a different cooking method and total time required (because your frying agent is shallow versus the chicken being submerged in hot oil) your end product will vary.

    3 Replies
    1. re: MamasCooking

      It seems as you have to deep fry for this recipe from what you said.End product will very.So I am going to forget about the deep fry.I'm not into using a gallon of oil I have enough lard for 1 1/2" deep in my cast iron chicken pan.Maybe rid the eggs and milk and just roll in flour ?
      I haven't made fried chicken in a while. Though it was good.I never hit it out of the park. I don't mind standing there turning the chicken.What's your method to shallow fry chicken ?

      1. re: emglow101

        I have not fried it in a few years since my kids are adults now but it was a weekly dish for them. I never use an egg wash prior to breading any meats (just sliced eggplant). I season the chicken and the flour then coat the chicken pieces and let it sit on a rack so the coating can *set*. I have fried in bacon fat...oil...Crisco and lard. I believe lard or Crisco renders a consistent texture. I always used a large cast iron skillet when I fried a whole cut up chicken and tried to put similar sized pieces in the pan in batches. Keeping the temperature /heat consistent is the issue. What I started doing later for my kids was buying the family pack of thighs and cooking them in a large square electric frying pan in Crisco. Perfect fried chicken thighs each time. But emglow101 I have also fried chicken with the *submerged* in hot oil manner and that is a chore doing it stove top! I think a *small fry* or whatever those fryers are called would work but I love fried chicken the way you are going to cook it. And the gravy that is concocted out of those remaining crispy bits! I just wanted to mention that having been introduced to the Zuni chicken preparation on the WFD thread, I now dry brine all chicken and pork Zuni style for at least 24 hours prior to cooking and the flavors from the brine are delicious. Hope the *feast* is good.

        1. re: emglow101

          It should look like this.

           
      2. Based on what you've said, I don't see why shallow frying wouldn't work. It should be fine.

        1. Mama has it exactly right.

          I would only add that how you arrange the pieces in your pan can be important. Put the thighs and drums in the center of the pan which is hotter, since they take longest to cook, with the wings and breast on the outer perimeter. Also, I like to turn the pieces a lot while cooking, and will press the tongs into the center of the thigh meat to open it up a bit during cooking to ensure the interior gets cooked.

          1 Reply
          1. re: EarlyBird

            Exactly. That *ratio* as I refer to it . It really is a *hands on* dish that IMO is worth the effort of hovering there *fine tuning...coaxing.....turning it in the pan* to achieve the extreme satisfaction of eating it!

          2. I married someone with VERY strong fried chicken opinions. From the southern portions of Georgia, he sneers at buttermilk, evaporated milk, all the items that "fancy" chefs use. They just weren't traditional where he comes from.

            I salt and pepper the chicken and place on a rack for several hours, pulling that rack out of the fridge about an hour before I am ready to cook. Pat dry with a paper towel and then just dip into flour, being sure to remove any excess before placing into the hot oil. We use a cast iron skillet [or two] with about 3/4" of oil at 325-350º. When all the chicken is in the skillet, the oil comes about half way up the chicken pieces. If the oil is too hot, then the chicken covering burns before the chicken is done. Too low? The chicken gets greasy instead of crisp.

            I tend to separate the chicken pieces by size so that the larger pieces cook together in one pan, and the smaller in another. This way the larger pieces get a head start.

            I bet that lard will make a mighty fine fried chicken!

            3 Replies
            1. re: smtucker

              Traditional or not, I think buttermilk makes an extraordinary fried chicken.

              1. re: magiesmom

                For me the buttermilk adds too much of a flour coating.

                1. re: magiesmom

                  Buttermilk is traditional in many regions of this country, but that isn't what he enjoys. He loves what he grew up on, and since he is the reason I make fried chicken, that is how I make it.

                  I don't really care for the buttermilk method either, but as Alton would say, but that is another show.