Fried Chicken?

Question

What is the best oil to fry chicken in?

Answer 1

Wesson Pure Vegetable Oil.

The trick to really good fried chicken is in three things: The batter/breading, the heat of the oil and the length of fry time.

Always pat your chicken dry, then dredge in milk or buttermilk. (When making spicy strips, dredge in Buffalo Wing Sauce or Frank's RedHot Sauce instead). Dip your chicken through all purpose flour with salt and pepper for seasoning, set aside, and wait until the moisture starts to seep though the batter, then dredge through the flour mix again.

Start your oil heating when you run your chicken through the batter the first time. Make sure that you get it deep enough to completely submerge your pieces of chicken - I use a cast iron dutch oven. Get the oil to 350 degrees, and adjust the temp knob on your stove after you put your chicken in to keep it that way. Use a deep fry thermometer. Put in chicken pieces, just enough to cover the bottom of pan. *No double decking*

Dredge the pieces in the flour one last time right before putting them in the oil. Fry the chicken until the internal temperature reads just over 180 degrees using a meat thermometer, then TAKE IT OUT. Put in a 180 degree oven to stay warm, preferably resting on a paper bag lining a pan.

This method ENSURES golden, crispy chicken, and it is TRULY southern (I am Georgian by birth and choice) and my own invention and method.


Good luck and ENJOY!!!

Answer 2

Every Southern cook has their special touch for fried chicken. This recipe evolved from a blend of sources and has a couple of options. One Louisiana cook adds a tablespoon of Tabasco to the milk, giving the chicken a little spice. Another cook blends a few spoons of fine cornmeal with the flour for subtle crunch. Traditionally the best fat for frying chicken is lard. Today Crisco is favored by some cooks, other use vegetable oil. One trick for flavor is adding a few spoons of bacon fat to unsaturated cooking oil. Most important are three things: use no more fat than comes half way up the chicken. If frying's new to you, check fat temperature with a fat thermometer. Don't crowd the pan, pieces might barely touch, but no more.

Answer 3

Peanut oil is what you most commonly see chicken and turkey recipes calling for. Check out Paula Deen's southern Fried Chicken recipe at foodnetwork.com. I think that any oil will be fine(i always use canola because it's what I keep on hand) but most call for peanut. Ummm....I'm thinking if it's fried it will be great no matter what!!!!

Answer 4

well i fry my chicken in corn oil to me is not the type of oil that you are using. is the way that you prepare you chicken i would steam my chicken first let cool and then coat with flour and cornmeal and you Will be amaze how great your chicken would taste

Answer 5

Yeah ! I agree ! They the two are yummy yet I do like fried fowl extra constructive even however i'm probably gonna benefit 0571313 pounds ): BQ: i admire butter haha...including extra energy to my eating recurring! :P

Answer 6

Probably vegetable or canola oil would be best. I use olive oil, usually Goya, and it works fine.

Answer 7

Try this one time and it is expansive Imported Oilive Oil.

Answer 8

canola..but if you don't want all the grease, bread them & then put them in the oven on ungreased cookie sheet..no grease & it's delicious.

Answer 9

true southern food

Answer 10

crio