How to cook Southern Fried Chicken

[Teresa]

Interesting and confusing, tootsie. sounds like we could do our own chicken experiments and have some good eating in the process.

I am totally in.

 

[CPort]

SJ - the salt does not necessarily dry out the meat according to my experience with brining whole turkey or hen. using salt and water (and sometimes sugar) provides a greater concentration of salt and moisture outside the meat than inside, so the moisture and seasoning (salt) can penetrate the meat rather than draw moisture or salt out, or so the theory goes.

cooksillustrated does a lot of kitchen testing and I love learning from this mag..
http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf

I don't do a lot of brining but when it comes to whole turkey or hen, I always do this extra step to increase/maintian moisture. a lot of moisture is lost in meats by the time it gets to the grocery, so I think its a good thing to do. also, paula dean taught me to add water to hamburger meat when making burgers - its her main secret ingredient!

never heard that about the water in hb,it makes them juicier?

 

[Teresa]

never heard that about the water in hb,it makes them juicier?

yes! it just replaces moisture in the meat that has been lost in the processing. only need a tablesp or two, depending on how much you are making.

 

[elgordoboy]

Try the Zuni chicken recipe. A couple of tablespoons of salt on a small bird and three days in the fridge "curing". It is a dry brine, the water is drawn out of the meat salt is dissolved and drawn back down deep into the meat. You will have no better chicken roasted --the skin is crispy and both the white and dark meat is cooked perfectly, if the technique is done right. Works well for steaks seared in cast iron as well (salting and airdrying for a couple of days) and finished in the oven. The grandmas with dry chicken are cooking it too long.

 

[elgordoboy]

yes! it just replaces moisture in the meat that has been lost in the processing. only need a tablesp or two, depending on how much you are making.

Seconded. I read it from Jeffrey Steingarten though. He also stated a splash of cream could be used in place of water...guess which one I use .

 

[Goddessgal]

Yes! Cooks Illustrated is so awesome. Some of their recipes take a lot more preparation, but when you're really in the mood to be "culinary" nothing is better. Once in a blue moon I like to make their Guiness pot pie.

 

[Teresa]

Try the Zuni chicken recipe. A couple of tablespoons of salt on a small bird and three days in the fridge "curing". It is a dry brine, the water is drawn out of the meat salt is dissolved and drawn back down deep into the meat. You will have no better chicken roasted --the skin is crispy and both the white and dark meat is cooked perfectly, if the technique is done right. Works well for steaks seared in cast iron as well (salting and airdrying for a couple of days) and finished in the oven. The grandmas with dry chicken are cooking it too long.

there you are you little bat turd. thought I had run you off...

okay, zuni chicken? this sounds divine. would love the recipe, can I just google?

 

[elgordoboy]

there you are you little bat turd. thought I had run you off...

okay, zuni chicken? this sounds divine. would love the recipe, can I just google?

http://www.saveur.com/food/classic-recipes/roasted-chicken-with-bread-salad-55190.html
I use rosemary sprigs and sage to flavor as the herbs. Make the bread salad as well, it is wonderful. After you make the chicken and the bread salad once it is a cinch after that, and the bread salad is the "hard" part. Oh, I did this for Thanksgiving (I don't like turkey much) and used dried cranberries instead of currants for the salad. Don't be afraid of the salt, (a good handful really) the recipe doesn't have an amount, I think because they are scared to print it lol. And definitely use the called for size of bird, it is very important for getting things cooked at the same time. After 3 days air drying in the fridge the skin is really dry and pulled tight, great for browning. Have fun...or call me 3 days in advance and I'll get started on it.