My wife can not fry a decent chicken. She uses oil and I say Crisco. Any ideas?

Question

I say crisco and slow cook it with salt and pepper added to the cooking chicken. It should take about 20 minutes per side and she cooks it in about 10 minutes. It is always tough and not very good. I love fried chicken and would like for her to have a good receipe to work with.

Answer 1

im never a big advocate of passing on websites unless i really use them-- but try allrecipes.com
I use it alllllll the time and it has wonderful recipes and ideas..

Answer 2

You can use either the oil or the Crisco. Make sure the temperature of the oil is hot enough and you are right, she is cooking it too quickly. Be a gent and give her the night off when you want fried chicken, make it yourself. (My Dad always fried the chicken, fried the bacon, and carved the turkey. Mom did all other cooking, until I was old enough to take over.) My hubby runs the grill and fries the chicken and makes great homemade breakfast gravy. He loves what I cook and I can cook chicken, he just likes to give me a break from the kitchen and I'm a stay at home wife.

Answer 3

people have their own basis of what is a "good" fried chicken. some like it crisp, others like it cooked very well while others like it moist. So, if you like it moist insided and crisp on the outside, have her slow cook it covered. just add 1/2 cup of water with salt, pepper, 1 tbsp vinegar and garlic for about 10 minutes or until it starts to boil. Then have her drain off the water. Then deep fry it in either hot oil or crisco until golden brown. Frying should be done over moderate heat so it doesn't brown too fast or too slow. too slow will make it soggy. Too fast would burn the outside but raw on the inside.

Another way is to stuff the whole chicken with lemongrass and some garlic and onions. take a large pot and put some salt over its bottom such that you almost don't see the pot through the salt. put some barbecue sticks or bamboo chop sticks assembled in a criss cross manner. Sew up the openings of the chicken and lay it over the sticks in the pot. Cook covered over slow fire for about 30 to 40 minutes. Deep fry the chicken either cut into pieces or whole until golden brown.

Personally I like the 2nd recipe but when I'm in a hurry I do the first one. I hope this helps.

Answer 4

The way my mother and I both cook fried chicken is to use oil - like Canola and pour enough oil to cover the bottom of your skillet. Drop the chicken into a zip lock bag that contains flour, black pepper, a little salt, and whatever seasonings you prefer. Shake until well coated. Test the oil by dropping just a pinch of the flour into the oil. If it sizzles, it's ready. Place a few pieces in the skillet - don't let them touch. Brown them on the one side. When it's browned, turn them over and brown on the other side. Once they are browned, transfer them to a rack on a cookie sheet or cake pan. Once all the chicken has been browned and placed on the cookie sheet or cake pan, place in a 350º oven and bake for 30 minutes - uncovered. It will be moist and tender.

We only fry the chicken long enough to brown the outside. The chicken doesn't turn out tough. Probably, if your wife cooks it quickly (on the outside), then she needs the oven part to complete the cooking process. The first time I ever copied my mother, I only recalled her browning it in a skillet. So I browned it in the skillet and served it. We had beets with our meal and my brother - who always ate the largest piece - said there was blood on his plate. I told him it was beet juice but they were DEFINITELY different colors. So I found the importance of the oven.

Answer 5

Oil is superior.

Crisco is hydrogenated vegetable oil. Ever heard of trans fat? Artery clogging crap.

Marinate the chicken in buttermilk for an hour. Toss pieces in seasoned flour and place in hot oil. I prefer a electric chicken fryer. Temperature stays constant at 350 degrees. Fry to golden on both sides, cover, then last 5 minutes uncover and chicken will crisp. I test for doneness with a instant read thermometer. An invaluable tool. 180 degrees for thigh, 170 degrees for breast. Drain on brown paper or a rack.

I use peanut oil, has a higher flash point and is virtually tasteless.

Answer 6

Crisco is better also imo, slow cooking is also better imo, but bacon grease is the best imo
4 servings

3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 frying chicken (2-1/2 to 3 pounds), cut up, or chicken pieces
1/2 cup CRISCO Oil *

Combine flour, salt and pepper in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.
Heat oil to 365ºF in electric skillet or on medium-high heat in large heavy skillet. Fry chicken 30 to 40 minutes without lowering heat. Turn once for even browning. Drain on paper towels.

Note: For thicker crust, increase flour to 1-1/2 cups. Shake damp chicken in seasoned flour. Place on waxed paper. Let stand for 5 to 20 minutes before frying.

Spicy Fried Chicken: Increase pepper to 1/2 teaspoon. Combine pepper with 1/2 teaspoon poultry seasoning, 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper and 1/4 teaspoon dry mustard. Rub on chicken before step 1. Substitute 2-1/4 teaspoons garlic salt, 1/4 teaspoon salt and 1/4 teaspoon celery salt for 1 teaspoon salt. Combine with flour in step 1 and proceed as directed above.

Answer 7

Here is my favorite. Like Grandma used to make.

Southern-Fried Chicken

1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard or oil, lard will give the best flavor.

1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.

2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels

Answer 8

ancient southern recipe -

CRISCO - cook in well seasoned cast iron skillet - if you don't know what I'm talking about it's an old skillet with many years of Criso running thru it !!

Rinse chix don't pat dry
Dip pieces into flour - coat well

Heat about a half cup for a whole chix, you might need to add more when melted. Need about an half inch depth melted.
Flick some flour in off your fingers - it bubble/sizzle - oil is ready.

Arrange in skillet, brown each side for "color" & 2 seal it
Turn down heat to low'ish and cover skillet with lid or whatever
Turn chix pieces after about 10 minutes, put back on lid
Cook another 10-15 minutes and remove lid - turn pieces and let cook another 2-3 minutes if you want a crisper crust.

Remove and put on papertowel to absorb any excess grease.

Answer 9

Uh, Crisco is a brand of oil isn't it?
Drumsticks can be cooked faster, but you are right about the breast needing slower cooking. I actually prefer to poach chicken breasts. It's the best way, won't dry out!

Answer 10

For frying peanut oil is the best..Frying food is not good for u anyway and it makes the kitchen greasy..you are better off buying it from the store if it's a problem for you. And I don't think you can fry chicken in a slow cooker...for the sick of your personal health do less frying at home..:)

Answer 11

YOUR METHOD IS THE SAME AS MINE. WE NO LONGER USE CRISCO (TRYING TO AVOID THE HYDROGENATED FAT) TRY CANOLA OR PEANUT OIL. I THINK THEY ARE GOOD. IT REALLY NEEDS TO BE COOKED WELL DONE! ANOTHER PROBLEM IS THAT FRYING CHICKENS ARE HUGE, MORE LIKE A ROASTER. I WONDER IF THEY USE STEROIDS.2-2&3/4LBS ARE BEST,COOK 2 RATHER THAN A HUGE ONE.