Best Fried Chicken EVER

Ok, my first actual recipe is going to be one I already sorta did, but now I'm gonna add some specifics. A certain person out there is going to be pissed that this one is my first, but that's half the fun of it. I have altered this recipe from "Good Eats" somewhat. This one has some specifics that you don't want to substitute at all. Don't use fat-free or "homemade" buttermilk for instance; it just doesn't work. Also, using either lard or shortening is a must for this as far as temperature goes. Using oils may not work right.

Oh and this recipe doesn't work for deep frying unless you're just doing breast tenderloins so don't try it that way otherwise.

On with the show!

Pan Fried Chicken

Ingredients for pre-soak

1 Whole fryer chicken in 8 pcs (either pre cut-up or butchered yourself)
2c. Low-fat or whole buttermilk
1tsp Garlic powder
1tsp Onion powder
1tsp Smoked paprika*
1tsp Cayenne pepper

Ingredients for shake and fry

2tbsp Kosher salt (start using Kosher salt if you aren't already, much better to use)
2tbsp Smoked paprika*
2tbsp Garlic powder
1tbsp Onion powder
1tbsp Cayenne pepper
2c All-purpose flour
1lb Lard or vegetable shortening (if using a different size cast iron skillet you may need to adjust)

Hardware

2 Sheet pans**
2 Draining racks**
1 Colander
1 12" Cast Iron skillet
1 Splatter screen***
1 Pair tongs
1 Gallon zip-top bag or paper sandwich bag
1 Frying thermometer
1 Pizza shaker***

* You can use regular or sweet; smoked is best, but harder to find and more expensive. Well worth it though.
**Not absolutely necessary, but much easier and better to use than paper towels.
***Not that expensive and make everything including clean-up MUCH easier.

Procedure

Start by cutting up your bird if it isn't already. If you need to know how to, there are several videos on YouTube. Mix the spices in with the buttermilk. Place the chicken pieces into a plastic container and pour over your buttermilk mixture. Mix up the pieces so they are coated, cover, and refrigerate a minimum of 8 hours up to a maximum of 24 shaking or mixing every few hours (I like a 24 hour soak, so I do this before making dinner the night before I want to fry).

When ready to fry, drain in a colander in the sink, but DO NOT RINSE. The buttermilk has made a thickened goo around the chicken that we're going to use to our advantage. place pieces on draining rack positioned on a sheet pan heretofore regarded as a "draining rig". Combine the rest of the ingredients besides the flour and lard into the pizza shaker and combine well. Evenly distribute the mixture over the chicken and do not be light about it. Flip and repeat. Chicken should look like this:

Now set up a second draining rig and get your pan on the stove with the lard/shortening. Put it on very low heat and let the lard melt. It should only come about 1/3" up the side when liquified and before putting the heat to it in earnest.

Once it is liquified, put on your thermometer making sure the tip doesn't hit the bottom of the pan. Turn up the heat and keep an eye on it. We're shooting for 325° here and try and maintain that all through the cooking process. Don't go over like 330° for too long.

While the lard heats up, place the flour in the bag and take each piece (one at a time) and shake them in the flour. After each one comes out, place on the clean rig. If your lard has already come to temp, make sure the pieces sit for a couple of minutes before frying.

Ok, here comes the tricky part (and I shoulda taken a pic, mebbe I will next time and I'll add it later). not all the pieces are going to fit in the pan, so do the dark meat first. CAREFULLY place the thighs SKIN SIDE DOWN in the center of the pan, followed by the legs in the space towards you, and finally the wings on the far side. You'll probably have to jack up the heat for a bit then turn it down as you get close to temp again. Set your timer for 5 minutes and put on the splatter guard. Clean and dry the rig that doesn't have chicken on it to use for extraction. When 5 minutes are up, flap...I mean FLIP your wings (gently). Wait 3 minutes more and gently flip the rest if they seem ready. Remember to control your heat. They're ready if there are pools of moisture on the top and when you look at the bottom they look slightly burnt  where they were in contact with the pan (they're supposed to).

After 2 more minutes, the wings should be ready to take out and put on the draining rig. 6 minutes later, the rest should be done so pull them out. Let the lard heat up again, then put your breastisses skin side down in the center and cook for about 5 minutes then flip and cook for 5 more.

These cooking times are what works for me. The original recipe called for 10-12 minutes per side, but mine would have burnt, so just keep checking it, but don't move anything for at least 5 minutes. Internal temperature should be about 180° in the thickest part of the meat for each piece to be done.

Let rest for 20 minutes, then serve!

Probably won't post again before next week unless it's a small "How-To" or "Kitchen Tip" post, but keep checking anyway!

Mebbe 'Cause I'm Cuttin' Muffins...Or Onions...

Ok, quick post today with no recipe. Getting one ready for tomorrow...probably be my infamous spaghetti or maybe the fried chicken, haven't really decided. So as a quick How To, I thought I'd discuss chopping an onion.

Most of what you hear about not crying during cutting onions is complete B.S. Chewing on bread, wearing glasses, or freezing it first (actually this can help, but don't freeze it, just put in the fridge for a good couple of hours first) all don't do much. The trick is, don't cut the root end beyond about a half an inch from the end. That's where all those chemicals that make you bawl like a baby are released in the greatest concentration.

On to the cutting. I'm sure you guys are used to the long tedious process of cutting onions where you slice, then stack, and then slice again. Here's two ways to do it better. One way is the way most chef's do it, the other is a quicker method that works just as well with many fewer cuts.

First of all, peel the outside layer (or layers if the outside is still kinda funky). Next cut the "growing end off being as shallow with your cut as possible. Now halve the onion from root to growing end (only time you should cut the root end). Here's where the two methods differ...cut the each half of the onion from the growing end to near but not through the end in one of the manners below (as viewed when looking at the growing end face on). On the "proper" version make the vertical cuts first then the horizontal ones. Just be VERY careful since the blade will be going towards your hand on the horizontal cuts.

Now feel free to "slice" parallel to the root end. Perfect chopped onion without tears!

PS--If it is not chilled in the store, don't chill it at home when it comes to fruits and vegetables. And, yes Virginia, tomatoes are a fruit.