I broke down last night....

[Scarpozzi]

I started missing the "old days", plus I was hungry. After work, I went straight to Wal-Mart and bought a fryer chicken. I took it home and cut the thing up, seasoned it liberally with salt, pepper, paprika, then a rib rub I use for bbq... I then dredged it in flour.

By this time, my stomach was grumbling and I already had the oil in my cast iron skillet popping. I grabbed my tongs and started dropping pieces of chicken in the skillet. I probably had $4 in the project between the chicken, seasoning, flour, and crisco.

Last night, I feasted on fresh, country style fried chicken just like my grandma used to make. Today I've been eating cold chicken around the office. (people give you weird looks when you have a chicken leg in your hands at all times)

I just thought I would share my story. I could have gone to KFC, but it wouldn't have been the same. Sometimes it's better to take the time and do things yourself. It's more rewarding and cold chicken from KFC isn't quite as good as the stuff I make. That is all.

 

[necine]

yum

 

[Braznor]

Okay.

 

[AgaBoogaBoo]

Wash it down with a nice :beer:

 

[sjwaste]

Good work. And you fried it in shortening too. Hell, I'm an Italian-American kid from the northeast and even I know that's how you fry a chicken

 

[amoeba]

I just don't like doing cleanup when doing deepfrying.

 

[sjwaste]

You don't deep fry a chicken. Just enough oil to come up a bit past half way on it, so that it's still in contact with the bottom of the pan. Turn it once.

Much messier than deep frying

 

[Modelworks]

You almost got it right.
Lard would have been better

 

[Gothgar]

lol, good story

 

[lytalbayre]

Wow, this thread is making me hungry.... Fried chicken, the only thing your missing is mashed potatoes and gravy from some of the drippings....

back to work, and a lame sandwich for lunch

 

[Scarpozzi]

Originally posted by: sjwaste
You don't deep fry a chicken. Just enough oil to come up a bit past half way on it, so that it's still in contact with the bottom of the pan. Turn it once.

Much messier than deep frying

I only do about 1/3 of the way up. The conductive heat is what does the cooking. It took me longer to clean the counter off after preparing the meat, etc.. than it did to wipe down the range top. Of course, with cast iron you just let it cool until the crisco solidifies...then add enough heat to get it to slide out of the pan. Then just wipe it down with a paper towel.

 

[MaxDepth]

The day-after chicken is called "icebox chicken" where I grew up. Very tasty!

 

[SirStev0]

your thread title makes little to no sense.

 

[DisgruntledVirus]

Originally posted by: Modelworks
You almost got it right.
Lard would have been better

Walmart sells a 25 lb bucket of lard and you already were there....

It's a bit bigger then alternator sized...

 

[bigrash]

Please fedex some breasts and thighs to me. I will pay shipping. Thank you!

 

[JS80]

/me calls wife demands home made fried chicken for dinner