I'll stick to radio for now. I'm not ready to work at KFC, Church's, Popeyes, or Ad Hoc but my first go at fried chicken in my cast iron chicken fryer came out pretty good!
Who wants to help clean up the kitchen?
I have cooked a lot of things over the years but never fried chicken. There is some great fried chicken near me so the bar is pretty high to make it at home. All that hot oil to deal with, and getting the temperature and coating just right seemed pretty intimidating.
I did an overnight buttermilk salt and pepper marinade, coated them with a mix of flour and a few other things twice, then used an instant read thermometer to get (and try to keep) the peanut oil at about 350 degrees.
I cooked 2 or 3 pieces of drumsticks and breasts cut in half at a time and when done put them on a rack in a 200 degree oven to drain and stay warm.
I think a big part of this is learning how to run your cook top to keep the oil that hot. I did a lot of adjusting while making the fried chicken. I think I have a better idea of doing it now.
I cooked it in a Lodge 8CF chicken fryer without a lid so I could use a thermometer. Instead of a lid I used a splatter guard screen and wiped it down with a paper towel as I cooked.
I put on some rock salt and rosemary to serve with Twomey pinot noir
I think it came out pretty good. I'd give it a B+
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