How do you like your fried chicken breading?

[DrDeth]

@Johnny_Bravo

I like my fried chicken crispy and crunchy. The kind where you can barely tell what the piece is because it’s got so much. The kind that will cut the roof of your mouth if you eat it too quickly.

I agree to the first line, but not the second. When one of my friends was picking off the breading, I asked for it, and happily ate it. The breading is the best part.

Now, the FC at Disneyland at the Plaza Inn is excellent, even tho the breading is soft.

[nightshadea]

@racer72

My mother made the best fried chicken. I have come close but I have never replicated it. Soak the chicken in buttermilk for an hour, dredge in a mixture of Bisquck, Johnny’s seasoning salt, onion powder and some MSG. Fry in Crisco and lard. I think she use to add some bacon grease to the oil. Due to dietary restrictions, I haven’t made this in years.

I can just hear the arteries screaming…as an aside am I the only one that misses cooking in pork fat occasionally?

@Czarcasm

Mom would dip it in egg and roll it in crushed Kellogg’s Corn Flakes.
Mom never had leftover chicken

grandmas favorite way …but you should try that with pork chops too

I don’t know if they still do but kelloggs used to sell containers of “corn flake crumbs” just for such things

here’s how we discovered/invented “grandpa’s honey chicken”

Grandma went to make chicken for the family dinner on Sunday we didn’t have flakes nor crumbs so she sent Grandpa and 8-year-old me to the store to get the cornflake crumbs but they were out … so we went to get a box of cornflakes which pa grabs the first box he sees that looks like cornflakes we go home

Now grandmas busy since shes cooking for 15-20 so Grandpa pours the flakes in a freezer bag lets all the air out then closes it hands me the rolling pin and lets me go to town smashing them to crumbs

now chicken is prepared like mentioned above and we’re eating and some things off but not in a bad way but its commented on so we finish dinner and I pick up the empty real box reading it and finally realize what’s different …Grandpa grabbed “honey-coated” cornflakes…

A laugh was had by all and from then on “honey fried chicken” was a thing for years

[TriPolar]

@nightshadea

I can just hear the arteries screaming…as an aside am I the only one that misses cooking in pork fat occasionally?

It’s the secret ingredient.

[scabpicker]

@nightshadea

I can just hear the arteries screaming…as an aside am I the only one that misses cooking in pork fat occasionally?

I keep my bacon drippings. I always use them for frying eggs, and I’ll add them to other stuff that seems like it could use a little bit of saltiness and smokiness in its frying oil.

[Alessan]

I like Israeli-style chicken schnitzel - thinly sliced chicken breasts, pan-fried, with panko breadcrumbs. Crunchy on the outside, succulent on the inside.

My wife does something magical with the breading, which involves mustard. I’ll ask her for the recipe.

[kayaker]

I do not like chicken skin (the taste or the idea) so whatever the breading is doesn’t matter to me. I remove it and throw it away.

[Common_Tater]

I think it begs the question whether lard or beef tallow or butter are more damaging than hydrogenated industrial seed oils. For reasons of cost, well that’s a different matter. As far as taste, well there’s no comparison.

[scabpicker]

Oh, I don’t know if all animal fat is superior for deep frying. If we’re frying chicken, my personal preference is peanut oil.

[RealityChuck]

I haven’t had it in years, but my mother used to bread chicken in corn flakes. Usually it was baked, though.

[CairoCarol]

The OP nailed it. What the heck are the rest of you talking about? “I agree with the OP” is the only type of statement needed.

[pulykamell]

I like mine on the lighter side, not crunchy and hard. When I make fried chicken myself, I usually do a single dredge in seasoned flour (sometimes cut with cornstarch or rice flour). So the chicken goes from being dipped in seasoned buttermilk (very occasionally a batter) to the flour to the frying pan or deep frying pot. I’ve double dredged a few times, and it was too thick for my tastes. Also, throw in a bit of your seasoned buttermilk into the dredging flour to get more nooks and crannies in your coating. My idea of a perfect coating texture is the type you get from a good Popeye’s.