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louisiana fried chicken

louisiana fried chicken

Louisiana fried chicken

The history of fried chicken in Louisiana, American history, and the history of food in general all go hand in hand. While the dish is probably more popularly thought of as an "American dish," the history of fried chicken in Louisiana is just as fascinating. This is Fried Chicken!

 

FRY

You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy! (Source: www.allrecipes.com)

Being new to the area I wanted to try new places to eat, I decided one day to try Louisiana Famous Fried Chicken. Isee where they get the Famous from. The food is amazing!! Employees are super friendly!! Restaurant always looks clean and we’ll kept! I Will never go anywhere else for fried Chicken or Catfish (Source: lffc-akron.com)

I thought this turned out a good piece of southern fried chicken. Here are some additional tips for getting a tasty bird. Rinse chicken pieces and place in large pot or bowl and add a couple of tsp. of baking soda (this takes the blood out of the bird)and fill with water until covered for 15-20 min. Drain and rinse and refill with water again. This time place several teaspoons of iodized salt and add chicken back to water. Refridgerate for 3-4 hours or overnight if desired. This seasons the meat so that you will have a flavorful and juicy bite each time. Good Luck Read More (Source: www.allrecipes.com)

I was disappointed again. I did like the batter and thought it was very good. I still could not get the chicken to cook through without burning the batter. I have never been able to master that. Maybe someone with more fried chicken experience would have better luck. Read More (Source: www.allrecipes.com)

I thought this turned out a good piece of southern fried chicken. Here are some additional tips for getting a tasty bird. Rinse chicken pieces and place in large pot or bowl and add a couple of tsp. of baking soda (this takes the blood out of the bird)and fill with water until covered for 15-20 min. Drain and rinse and refill with water again. This time place several teaspoons of iodized salt and add chicken back to water. Refridgerate for 3-4 hours or overnight if desired. This seasons the meat so that you will have a flavorful and juicy bite each time. Good Luck Read More (Source: www.allrecipes.com)

www.allrecipes.com)This reminds me of the fried chicken I enjoyed growing up in south Ga. I give the recipe 5 stars as written, but I have a few suggestions, which come from my Nana. 1. Use peanut oil. It heats at a temp higher than other veggie oils before it burns. This creates fried chicken that isn't greasy, has a crispy outside and a moist inside. 2. Some reviews mention trouble in getting the coating to stick. Instead of soaking the chicken in evaporated milk, soak it in a combo of buttermilk and a few beaten eggs. Something about this causes the coating to stick well. 3. If you want a thick coating, do the following, and have patience because it takes a little bit of practice. Take a piece of chicken out of the buttermilk and let the excess drain back into the bowl. Place it on a plate and dust with the flour mix. Using a spoon or fork, gently press the flour onto the chicken. Turn the chicken over and repeat. Using tongs or a fork, very quickly dunk the chicken back in the buttermilk and coat again. It's important to not use your fingers because they will remove more of the coating you'd just put on. 4. Even if you don't want a thick crust, consider making a lot more of the flour mix. Until you get the hang of coating, it's easy to go through a whole lot of flour. 5. Place in the oil skin side down, preferably spaced so that the pieces don't touch. 6. Fry on medium high heat for at least 20 minutes. Read More

This was great and to help the others with the frying problems please read on. My fried chicken always come out and I guess it's because mom teaching me how. Heat 3/4 inch oil in a heavy frying pan (preferably cast-iron) over medium-high heat until it gets to 350 degrees F. Use a 2-inch-deep pan if possible to reduce spatters. When oil is hot shake any excess flour off the chicken and add the pieces to the pan a few at a time. Don't allow the pieces to touch in the pan. Fry the chicken in batches if your pan won't hold them all with space to spare. Cook the chicken pieces for about 10 minutes per side. Regulate the heat as the chicken cooks keeping the oil temperature below 375 degrees - use a deep-frying thermometer to the check the temperature. Read More (Source: www.allrecipes.com)

 

 

 

 

 

 

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