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Hank Rogers[_4_]

jmcquown wrote:
> On 8/5/2020 4:42 PM, wrote:
>> On Wednesday, August 5, 2020 at 3:12:48 PM UTC-5, Bryan Simmons
>> wrote:
>>>
>>> On Wednesday, August 5, 2020 at 2:52:17 PM UTC-5,
>>> wrote:
>>>>
>>>> The hot grease takes care of taking the chill off that girl.
>>>
>>> So you fry it at fridge temp?* I fry fish cold, because
>>> otherwise to get the corn meal crunchy, you'd have to overcook
>>> the fish,
>
> What's that about fried fish?!* You'd have to overcook the fish to
> get the cornmeal crunchy if the fish wasn't refrigerator cold?
> Boy, you don't know about frying fish.* Turn down the heat.
>
>> but bone-in chicken is better if you let it warm up a little
>> before frying it.
>>>
>>> --Bryan
>>>
>> The hot grease takes care of taking the chill off that girl.* But
>> can you
>> cite your source of letting your chicken sit out for an hour and
>> take the
>> chill off her bones?
>>
> It might be less spatter but I sure wouldn't let chicken get to
> room temp before I did anything with it.
>
> It's fine to fry chicken pieces right out of the fridge.* Granted,
> I haven't fried chicken since around 1982.* I stopped at the
> grocery store on my way home from work.* Bought a package of raw
> cut-up chicken. You can be sure it had been refrigerated!* I did
> let the packaged chicken sit on the counter while I prepared the
> seasoned flour coating and heated the oil (probably Crisco).* I
> don't recall if I did an egg wash. I was 22;* who remembers?* IIRC
> I was using an electric skillet my mother had given me to fry the
> chicken.
>
> One could reasonably say it was still fairly cold when I dredged it
> and set it aside for a minute on waxed paper so the coating could
> set. (I do remember knowing that much, even at that young age).
> Then the chicken went into the hot grease.* The key is to slip the
> coated chicken pieces it into the pan one at a time.* Don't drop
> them in.* That way it won't spatter.* Don't overcrowd the pan.
> People often make the mistake of having the temperature of the fat
> too high.* Nice crispy coating, raw chicken. Ooops.* Don't try to
> turn it too soon.* Leave it alone!* Fried chicken takes a good 30
> minutes.* And you should arrange the pieces so they can all cook
> evenly.
>
> One must have patience.* Good home fried chicken cannot be rushed.
>
> The reason I stopped making fried chicken is because I had just
> come home from work, stopped at the store, started dinner.* I had
> not yet changed out of my work clothes. I was wearing a silk
> blouse.* About 15 minutes in, the chicken skin *popped* and I got
> spattered with hot grease.* It melded my silk shirt to my chest.
> I've never fried chicken since.* But I *do* know how to cook it!
>
> Jill

We have aprons these days that work very well.

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