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Old 06-10-2019, 05:20 PM   #16
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Re: Frying Chicken?


Damn, now I want to fry some chicken. And I don't have any at home.
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Old 06-10-2019, 08:35 PM   #17
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Re: Frying Chicken?


Quote:
Originally Posted by Two Knots View Post
The secret is to maintain the oil at 350* If the oil is not hot enough
then too much oil is absorbed into the crust making it oily/greasy.
Get a oil thermometer.

Here is a link to how I do it...adjust the spices to your liking.
Also, paprika is a natural browning agent. Have fun!

https://www.foodnetwork.com/recipes/...recipe-1973751
I do love paprika but, based on you and another who mentioned it, no paprika in the next fried chicken batch. Thanks.
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Old 06-10-2019, 08:36 PM   #18
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Re: Frying Chicken?


Send a spy into a Publix grocery store and steal their formula. I've tried many times but can't make better than they can.
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Old 06-12-2019, 08:58 AM   #19
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Re: Frying Chicken?


I read that paprika burns and gets bitter...if not cooked just right. IDK, I don't like paprika and never use it. Article said don't use in a dry rub.
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Old 06-12-2019, 01:39 PM   #20
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Re: Frying Chicken?


The best fried chicken I have found has been in small towns in Costa Rica where they do not use any flour or other batter. It may be in part to the oil they use or that they have better poultry without the factory farms as in the USA.

Many flours and combinations of flours to use in place of wheat flour (with its glyphosate) and two excellent cookbooks by America's Test Kitchen with recipes that have different flour mixes depending on what is being made, i.e. breads or biscuits or cakes.

If I had children I would not be exposing them to the glyphosates in wheat or soy produced in the United States which has been correlated with the rise in ADHD and autism. Problem with glyphosate (Roundup or Agent Orange) is that it kills the gut bacteria needed to produce key chemicals necessary for brain function. Monsanto even has a patent for glyphosate as an anti-bacterial agent.

I am not allergic to gluten as such but I learned that I am definitely allergic to wheat (in same plant family as ragweed) and the result is sinus congestion. Since eliminating anything with wheat in it I have cut out all my decongestant and antihistamine medications and my sleep is much improved.
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Old 06-12-2019, 11:49 PM   #21
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Re: Frying Chicken?


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Originally Posted by Cedrus View Post
I read that paprika burns and gets bitter...if not cooked just right. IDK, I don't like paprika and never use it. Article said don't use in a dry rub.
Paprika, to my taste buds, it does not contain a great deal of flavor(unless smoked paprika), subtle. Most often the allure is the color, it adds a nice red color. It can also be used as sort of a vehicle in spice mixes, a relatively moderate spice mix supplemented with a proportionately larger quantity of a subtle flavored vehicle in order to achieve an even distribution of the original spice mix. A lot of store bought spice mixes, the first 2 ingredients may often be salt and paprika. Salt is a flavor enhancer, it makes things taste more like they taste, if that makes sense. Sprinkled on watermelon, it makes the watermelon sweeter, tastes more like watermelon. The paprika stretches the stocked ingredients the manufacturer wants to sell, keeping large quantities of paprika on hand is cheap, and the sutble flavor doesn't get in the way of the spices yet to come further down on the listed by content label, and the red color is pretty, appetizing. Many ff the shelf rubs and spice mixes, you're mostly paying for salt and paprika. I often leave paprika off when making my own spice mixes, sometime I use it for the purpose(s) as listed above. Deviled eggs gotta have paprika on top, makes them appetizing, folks who might not normally want or like a deviled egg might take a second look. On top of potato salad before service, yes.

Paprika is probably no more likely to burn than other things in a spice rub. Paprika is dried pepper, "sweet pepper", so it might not make what I just said totally accurate. Sugars are more likely to burn, including the brown sugar that is often in spice rubs, especially. Onion has a surprisingly high content of sugar, for an onion. Saute sliced onion in a pan, sprinkled with salt to sweat, illustrates the point. Sweet.

Spice rubs should be applied after drying the meat. Meat should wlays be dry before seasoning. A rub should not produce a wet slurry that sits on the outside of the meat, and will likely just fall off once it hits the grill or cooking surfacec. And it is not really necessary to "rub" them in, although for distribution purposes it can be helpful. Similar to brining, the salt content of the rub will draw out moisture, and with time the moisture will be drawn back into the meat, taking the flavor of accompanying spices with it. A rub in a sense is a dry brine.

And i'm rambling on with no particular objective. I'm not trying to differ with anything you said, just talkin' cookin'. Tried to convince my granddaughter to include mushrooms she said she didn't like on an all-the-way pizza we were ordering. I said white mushrooms really don't have that much taste. She said, "Well if they don't have that much taste, why do we need them on there."
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Old 06-13-2019, 12:13 AM   #22
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Re: Frying Chicken?


Quote:
Originally Posted by ChuckF. View Post
Send a spy into a Publix grocery store and steal their formula. I've tried many times but can't make better than they can.
The difference might be MSG. I once asked the girl at a Popeyes if they added MSG. She said no. They used Tyson chicken. I called Tyson # & somehow got an actual guy who was in charge of the raw chicken. He said they did inject MSG into the meat before it went to Popeyes.

He might have been more honest because I was trying to eliminate migraines.
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Old 06-13-2019, 06:15 AM   #23
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Re: Frying Chicken?


I was in an international foods type market last week, MSG can be purchased on the grocery shelf, at least that is what was on the label. Although i'm not basing it on any way it might effect me when I eat it, I tend to steer clear. I have read that it's a myth that it, I don't know, gives you a headache, the trots maybe, whatever. Who knows. I would guess it's not among the healthiest additions to culinary delights, though possibly a short cut to getting there.

I have been the beneficiary of an Air Fryer a while back, rarely used it until fairly recently. The thought crossed my mind how would it do with chicken cooked with, dare I say....Shake-n-Bake(and we helped!). Is that a sacrilege to fried chicken?
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Old 06-13-2019, 07:42 AM   #24
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Re: Frying Chicken?


Quote:
Paprika is probably no more likely to burn than other things in a spice rub. Paprika is dried pepper, "sweet pepper", so it might not make what I just said totally accurate.
My personal experiences: A TBS mixed into a couple of cups of flour and it does not burn, it aids browning. Liberally sprinkled on meat roasting in a hot oven and it can. A tsp mixed with a few TBS of flour and salt and it does not burn.


The latter is way way to make oven fried chicken.
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