January 27, 2007

Fry me a chicken

Last night marked my 3rd attempt to make fried chicken.

The good news, I have found THE BEST recipe for the juiciest chicken and perfectly seasoned batter.

The bad news, even with the frying thermometer and following the recipe every single little step PLUS I even took the chicken out of the fridge to take the chill off longer, I still ended up with too brown crust and too undercooked meat.

Yep. For the third time, my fried chicken pieces are somewhere between "golden brown" and "burnt beyond recognition" but the meat inside, close the bones, is still undercooked. I have to fillet a few thick pieces and nuke in the microwave for a few minutes to get the thicker pieces right. And the first two times, I didn't even have the thermormeter. I was frying them up old school, Crisco in an iron skillet.

I can't really rule this as total disaster as both me and Brandon totally fell in love with the recipe.

If you have better luck than me with frying, help yourself to Tyler Florence's Ultimate Fried Chicken. It is seriously good.

In this set, he also makes Cherry Tomatoes with Buttermilk Blue Cheese Dressing and Roasted Corn with Chili Lime Butter.

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