Best way to fry chicken quarters?

[Dlachance]

I picked up 10lbs of chicken quarters from Tom Thumb today but I have no idea how to fry these bitches up. I figured for $4 they would be a good deal fried. Anybody have a good breading recipe or technique?

[juiceweezl]

Beat the meat before breading. A lot of places known for their fried chicken also use honey in their batter for a bit of a sweet taste.

[hotrod66stang]

Flour, salt, pepper, cayenne pepper. You can add in very small amounts (relative to S&P) of onion powder and garlic powder, if you choose. I like to add baking powder to the flour, which makes the breading crispier and flakier. I generally add 1 tsp per cup of flour. I go slightly over that when frying homemade onion rings, and it's perfect, but wouldn't be great for chicken.

You can let them soak in buttermilk overnight or brine them before breading and frying, but I'd suggest to just start with a basic fried chicken on your first batch. I'm a fan of the double coat. Toss your chicken around in the flour, shake off the excess, dip in milk/buttermilk/milk and egg wash/ whatever, back into the flour, into the pan. Also, I'm assuming you don't have a pressure cooker, so be sure to make sure your chicken is cooked fully before tearing into the whole meal. A lot of people have that problem when first trying to fry quarters. Baking them a few minutes will cure that.

[bcoop]

Buttermilk FTMFW! And yes, double coat.


Just be careful, and don't burn the house down.

[Silverback]

Soak in buttermilk overnight. Season your flour, and double batter. Let your oil regain temp before adding the next piece. Yes use a thermometer in your oil at all time. You're looking for medium golden brown. Place on a cookie sheet layered with newspaper, not paper towels. Place in the oven at 200-225 when they are done and let them rest there while you finish the batch.

[Dlachance]

Update: I did the double battered chicken yesterday. Damn that was some good chicken and the breading was perfect. Thanks for advice all!

[bird_dog0347]

I did some fried chicken tenders tonight for dinner along with skillet potatoes. The chicken was single dipped in eggwash, then into a mix of flour, oregano, cayenne, cumin, salt, pepper, and minced garlic. Then fried in a large skillet/frying pan uncovered till just a little more than golden brown. Basically it comes out tasting like Gecko's Jerk Chicken (which is good shit!). Not too much batter, but tons of flavor.

[hotrod66stang]

Sounds good. I found a recipe a while back for chicken tenders that I've tried twice, and has been pretty tasty both times. It calls for Panko bread crumbs, which I thought was a good twist. I haven't tried the sauce, so I can't vouch for it. I made some alterations to the recipe, but here it is in original form.

http://shine.yahoo.com/shine-food/all-grown-up-chicken-fingers-for-adults-2584566.html

FOR THE DIPPING SAUCE:
1½ cups mayonnaise
¼ cup honey
2 tbsp. roughly chopped dill
2 tbsp. fresh lemon juice
1 tbsp. dry mustard powder
Kosher salt and freshly ground black pepper, to taste

FOR THE CHICKEN FINGERS:
2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying

INSTRUCTIONS
1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

[Lone Sailor]

Pan fried in a cast iron skillet. /thread

[01vnms4v]

Iron skillets FTW