Best Fried Chicken

[ousdahl]

Yeah, I shouldn’t.

Thing is, this person is awful proud of it. Talks it up all the time.

It’s a lot of work, too - he marinades it in buttermilk all day, then fries it til it gets kinda crispy, and then finishes it in the oven. The whole process takes hours, which would be fine if it yielded worthwhile results, but it doesn’t.

The breading never stays on, and it’s often overcooked from being in the oven too long, even though the meat in the middle tastes soggy and off, like it’s too soaked in buttermilk, and the texture seems undercooked even though it’s not.

I guess more than anything I hope he doesn’t talk it up too much and cook it to try and impress a chick, when all along he should just stick to like an alfredo dish.

[jfish26]

Yeah, I shouldn’t.

Thing is, this person is awful proud of it. Talks it up all the time.

It’s a lot of work, too - he marinades it in buttermilk all day, then fries it til it gets kinda crispy, and then finishes it in the oven. The whole process takes hours, which would be fine if it yielded worthwhile results, but it doesn’t.

The breading never stays on, and it’s often overcooked from being in the oven too long, even though the meat in the middle tastes soggy and off, like it’s too soaked in buttermilk, and the texture seems undercooked even though it’s not.

I guess more than anything I hope he doesn’t talk it up too much and cook it to try and impress a chick, when all along he should just stick to like an alfredo dish.

We pressure-cooked then air-fried a whole chicken last night, and it was one hour start to finish, with better results than grocery store rotisserie chicken.

[PhDhawk]

Yeah, I shouldn’t.

Thing is, this person is awful proud of it. Talks it up all the time.

It’s a lot of work, too - he marinades it in buttermilk all day, then fries it til it gets kinda crispy, and then finishes it in the oven. The whole process takes hours, which would be fine if it yielded worthwhile results, but it doesn’t.

The breading never stays on, and it’s often overcooked from being in the oven too long, even though the meat in the middle tastes soggy and off, like it’s too soaked in buttermilk, and the texture seems undercooked even though it’s not.

I guess more than anything I hope he doesn’t talk it up too much and cook it to try and impress a chick, when all along he should just stick to like an alfredo dish.

We pressure-cooked then air-fried a whole chicken last night, and it was one hour start to finish, with better results than grocery store rotisserie chicken.

Ninja foodi?

[Deleted User 89]

not chicken, but i did a whole bone-in turkey breast in our instapot a couple weeks ago...finished it off under the broiler for 10 minutes

~40 minutes total, and was fantastic

[jhawks99]

This might end up being a sensitive subject, buuut...


Is there a way to tell somebody that their fried chicken just ain’t that good?

No.

[Leawood]

Sure. Be passive aggressive and ask for bbq sauce and douse the shit out of the chicken. Or ask for maple syrup like “To Kill a Mockingbird.” And then comment, “This is really good.”

[ousdahl]

I’m thinking my best bet would be subtle reverse psychology?

Like, brooo this shit is so good! You’re clearly on top of your game, so why stop now? Keep tweaking bro, strive for perfection. Maybe you could get the breading to stick a little better, I mean even better! And is there some way to make the meat not taste like tepid cottage cheese?

[ousdahl]

Part of it I think is the oil he uses too. I think it’s just some cheap like vegetable oil. Doesn’t have good flavor in itself, and seems prone to burning. I’ve suggested getting peanut oil good and hot...

[Deleted User 89]

lard

[DCHawk1]

lard

Tallow

[Deleted User 89]

lard

Tallow

twice recently i’ve found myself randomly looking at tallow at our local grocer...they’ve even got bison

never really considered what i’d use it for

[DCHawk1]

lard

Tallow

twice recently i’ve found myself randomly looking at tallow at our local grocer...they’ve even got bison

never really considered what i’d use it for

I thought I'd read that it had the highest smoke point of any animal fat, but I see now that ghee is actually quite a bit higher (400 vs. 450).

[jfish26]

Yeah, I shouldn’t.

Thing is, this person is awful proud of it. Talks it up all the time.

It’s a lot of work, too - he marinades it in buttermilk all day, then fries it til it gets kinda crispy, and then finishes it in the oven. The whole process takes hours, which would be fine if it yielded worthwhile results, but it doesn’t.

The breading never stays on, and it’s often overcooked from being in the oven too long, even though the meat in the middle tastes soggy and off, like it’s too soaked in buttermilk, and the texture seems undercooked even though it’s not.

I guess more than anything I hope he doesn’t talk it up too much and cook it to try and impress a chick, when all along he should just stick to like an alfredo dish.

We pressure-cooked then air-fried a whole chicken last night, and it was one hour start to finish, with better results than grocery store rotisserie chicken.

Ninja foodi?

Yes.

[jhawks99]

We pressure-cooked then air-fried a whole chicken last night, and it was one hour start to finish, with better results than grocery store rotisserie chicken.

Ninja foodi?

Yes.

Mrs 99 ordered a Ninja Foodi (stoopid name) and it arrived yesterday. I think she plans on making a roast to christen is.

[jfish26]

We've done a couple things. Takes some time getting used to the various functions and what all you're supposed to do/not do. Online recipes that aren't hyper-specific to the one you have aren't all that helpful, and leave you guessing.

That said, when you do things right, you end up with (for example) ridiculously great (and crispy/carmelizationy) pork carnitas in about an hour.

[Shirley]

Sure. Be passive aggressive and ask for bbq sauce and douse the shit out of the chicken. Or ask for maple syrup like “To Kill a Mockingbird.” And then comment, “This is really good.”

[zsn]

lard

Tallow

twice recently i’ve found myself randomly looking at tallow at our local grocer...they’ve even got bison

never really considered what i’d use it for

Soap.......if you're into making it yourself.....some tallow, some lye......some perfume......

[Deleted User 89]

[ousdahl]

This belongs in the tourist thread, but better context here cuz it proves a point:

(Overheard at the grocery store deli)

Sir, your 6 piece meal comes with two sides. What would you like?

What’s them tasty lookin pepperoni and cheese thingies there?

Sir, they’re literally just hot pockets.

Ohhh! Can y’all give us a double order of them?


...and to think you guys really tried to tell me these folks wouldn’t overspend on canned beans.

[ousdahl]

soo McDonald’s bringing chicken biscuits to the breakfast menu