Fried Chicken thread - SHEEEEEEEEEEEIT

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What's your favorite fried chicken place?

  • Total voters
    87
D.Angus said:
-How long
-What was it like
-Did you like it
-Why did you leave
-Best Story
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Very short like 3 months.

It was back-breaking work for a minimum wage
job. My feet often bled, and I was popping ibuprofen just to numb the pain, not fun.

At the time I couldn’t complain. Looking back, nah, I wouldn’t do it again.

I found a better job

So Popeyes cares a lot about freshness. You wouldn’t believe how much fried chicken they threw out at the end of the night, like, hundreds of dollars worth. And shrimp too! I got to take home as much as I could carry.

Still love that chicken from Popeyes, but after I saw all the hard work that goes into making just one drumstick I understand the cost.
 
For the homemade variety, the keys to success are:

  • Beginning your prep a day or two before frying
  • Buttermilk
  • Paper grocery bag
  • Good paprika
Soak the bird in buttermilk, the longer the better. Throw flour in paper bag and season the flour. Bird in bag, shaken up. Bag goes in fridge overnight. If you get up to piss in the night, give the bag a shake.
 
I'm only really familiar with Church's. I used to eat it a lot. Crown is ok I guess. I almost never eat anything fried or have fast food. So I guess if I could pick it would be Church's because that's what I remember most. I haven't had KFC since I was a small child.
 
I actually have had fried chicken that was a lot worse than KFC recently. I had my friend pick up some from the deli at Kroger recently. The only chicken they had left was out there for way too long, and it was going to be a while before the next batch was done cooking, so they gave him a discount on super dry and damn near inedible fried chicken, and we both regretted that, threw most of it away and left it at that because it was so revolting we lost our appetites.
 
I loooooove fried chicken of all kinds. KFC used to be my favorite until we got a Popeye's and I developed standards. Also Chik-Fil-A, baby! Best tendies, the staff are super friendly, and I can piss off SJWs just by eating there.
I like to make my own now and then, I prefer to cook it in the oven so I can pretend that I'm being healthy and because I feel more confident in it actually getting cooked properly. That's the one thing that I worry about when making fried chicken, I don't want to end up with it burnt on the outside, salmonella on the inside.
 
Fried chicken is ok. I'm more of a grilled chicken fan though. KFC used to be good, but they've really seemed to have shit the bed the past few years. Popeye's is awesome if you get one staffed by decent people. Go to one run by hood rats or trailer trash and you'll almost always end up regretting it later. Chick Fil A is the most consistantly good, but the closest one near me is a bit of a drive and not really worth the trouble.
 
It makes total sense why almost everyone loves fried chicken. I mean, chicken is yummy, crunchy bread is yummy and oil can add flavor to things in a big way if done right. Add all three together and you get good ol fraaa chickaan. I am so envious of Muricans and your multiple fried chicken venues. KFC is just lame. It isnt even the worst fast food at all it just doesnt impress. The only good thing they have is extra crispy recipe but that again is just because oil fried bread with seasoning is tasty, not because of the chicken or anything they do to it.

I miss A&Ws chubby chicken dinners.... I miss them so much. The seasoning was so good....
 
Buster O'Keefe said:
Home fried chicken cooks, I have an important question: skin or no skin?
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Personal preference, really. The traditionalists will call you a filthy animal, but skinless or even boneless works fine, as long as you are gentle with the bird while frying. Either way, mixing in a little buttermilk with the flour and kneading the shit out of the chicken to work a good crust on should ensure you won't have naked chicken with clumps of fried coating floating around in the oil.
 
This stuff actually gives great results. Note, actually beat it with a mixer, I do this for about five minutes until it fluffs up. That's more than the instructions say. My current method is a few minutes in pickle juice, dredge in flour, dip in batter, fry.

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You can also use it dry but it's fairly weak as that. As a batter it is great.
 
I'm from the south, we just fry those suckers up ourselves. Everyone has their own spice blend, but mine involves marinating the chicken in buttermilk with chopped jalapenos salt, pepper, celery salt, garlic powder, onion powder, Badia and vinegar. Let it sit for at least 30 minutes, dredge it in seasoned flour, dip it in egg, dredge that bitch again and fry in peanut oil. Here's the secret...double fry it. Fry it until it's golden and drain it. Then put those bitches right back in until they're cooked through. That gives you that crunchy smack your mama breading.
 
Haven't had the privilege to go anywhere that sells fried chicken so I've been working on making a good fried chicken recipe at home...
Holy shit do I love fried chicken!
 
Fireman Sam said:
Haven't had the privilege to go anywhere that sells fried chicken so I've been working on making a good fried chicken recipe at home...
Holy shit do I love fried chicken!
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Thighs are probably the best for experimenting. You can get 10 pounds of the things for practically nothing.

Also they're just actually the most delicious part, white meat is overrated.
 
I really should consider frying up some chicken that's not wing-based, part of me wants to try to recreate KFC's Georgia Gold sauce and toss some cornflake-coated tenders in it.

Serve that with a side of fries, a drink, and some type of dessert and you've got yourself a meal.
Whatthefuck said:
I'm from the south, we just fry those suckers up ourselves. Everyone has their own spice blend, but mine involves marinating the chicken in buttermilk with chopped jalapenos salt, pepper, celery salt, garlic powder, onion powder, Badia and vinegar. Let it sit for at least 30 minutes, dredge it in seasoned flour, dip it in egg, dredge that bitch again and fry in peanut oil. Here's the secret...double fry it. Fry it until it's golden and drain it. Then put those bitches right back in until they're cooked through. That gives you that crunchy smack your mama breading.
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Seconding the double-fry trick, I've done it with homemade fries (and wings) and it really does add the needed crispiness to a dish.
 
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