As noted previously, I've been on a fried chicken binge that was spurred on by my need/strong desire to use a package of Tazah coating for broasted chicken.
Then things spiraled out of control from there, I started contemplating my own desires out of fried chicken in terms of flavor and texture. Should I try egg? Should I try buttermilk? Can you marinate too long? I spun off from the original goal of just trying broasted chicken to making my own original - monster effort in it's own right.
I think my goal was to replicate fried chicken that my mom had made ONCE when I was young but it had a memorable enough flavor profile.
I cut a leg quarter into 3 pieces to make cooking (and eating all of my test runs) easier.
Let it soak in a marinade of:
2 chopped garlic cloves
1 Tbsp soy sauce
2 Tbsp water
1 Tbsp apple cider vinegar
1 Tsp Fish sauce
sprinkle pepper
It hung out in this marinade for 24 hours because the husband wouldn't let me deep dry when I got home late from work.
It got dredged in a flour mix of:
2 Tbsp potato starch
1 Tbsp rice flour
and 1/4 tsp of baking powder
Fry for 12 minutes total, turning at the 6 minute mark.
Then bake for 20 minutes @ 400 F
It was fortunate for this to cap off my fried chicken experimentation because this was awesome. Other than working on residual greasiness, the taste and texture are where I want them to be. I was afraid of it being salty because of all the marinating time, but no - this was awesome.
I would've taken a picture, but I ate it. My cast iron pans are pretty well seasoned now. I'm logging this for my reference, since for the sake of my health, I gotta take a fried chicken break.
Thursday, January 17, 2019
Sunday, January 13, 2019
What happened to 2018?
The year went by too fast.
Updates in my cooking life:
- I'm really digging traditional cast iron. I got my husband into playing with it too and he makes a rather lovely Chicago style deep dish pizza. (Did I mention I got married?)
- Thankgiving 2018: Immigration Nation! Yes. We had an immigration themed Thanksgiving and it was awesome! My cousin deboned the turkey and stuffed it with kiampung (Chinese sticky rice). While I thought it was amazing and I hoarded almost all of the turkey leftovers and remaining kiampung, some of our guests actually preferred my stuffing. Compliment? Not so much as stuffing felt more contextually appropriate along with the flavors of Thanksgiving. I clearly didn't emphasize the theme enough. The tamales and pierogis were well received.
- I just broasted chicken for the first time today. It was fun and felt good, but there's a texture goal I'm going for so I'll be experimenting a little more.
Today's go:
- chopped chicken and washed it
- boiled it for 5 minutes in water with 2 tbsp vinegar and 1 tsp salt.
- rubbed in dry coating
- fried for 12 minutes, turning at 6 min mark
Conveniently, my small cast iron pan can fit the 3 pieces I divy the leg quarter into - so I'll get some good experimentation in the mix. I will use an egg wash before coating in flour and for my own tastes, I'll boil the chicken in a higher vinegar salt solution.
Updates in my cooking life:
- I'm really digging traditional cast iron. I got my husband into playing with it too and he makes a rather lovely Chicago style deep dish pizza. (Did I mention I got married?)
- Thankgiving 2018: Immigration Nation! Yes. We had an immigration themed Thanksgiving and it was awesome! My cousin deboned the turkey and stuffed it with kiampung (Chinese sticky rice). While I thought it was amazing and I hoarded almost all of the turkey leftovers and remaining kiampung, some of our guests actually preferred my stuffing. Compliment? Not so much as stuffing felt more contextually appropriate along with the flavors of Thanksgiving. I clearly didn't emphasize the theme enough. The tamales and pierogis were well received.
- I just broasted chicken for the first time today. It was fun and felt good, but there's a texture goal I'm going for so I'll be experimenting a little more.
Today's go:
- chopped chicken and washed it
- boiled it for 5 minutes in water with 2 tbsp vinegar and 1 tsp salt.
- rubbed in dry coating
- fried for 12 minutes, turning at 6 min mark
Conveniently, my small cast iron pan can fit the 3 pieces I divy the leg quarter into - so I'll get some good experimentation in the mix. I will use an egg wash before coating in flour and for my own tastes, I'll boil the chicken in a higher vinegar salt solution.
Thanksgiving 2017: I should've read my thoughts on Thanksgiving 2015
My first post of the year and it happens to be the weekend after Thanksgiving. Some people go crazy for Black Friday while I celebrate Thanksgiving leftovers. To each,
their own.
It's 2017. So what happened to Thanksgiving 2016? I got hired full time in January of 2016 and I still hadn't gotten used to the idea of requesting PTO and such, so I worked
all the holidays. It irritated me, but for Thanksgiving 2016 I tried to have at least a little celebration. We bought a small turkey and attempted to cook it, and that was our
first real time using the oven to cook. It's not the best way to test drive the oven. Despite getting turkey pot pies and a years worth of turkey stock out of the carcass, I
vowed to take off Thanksgiving always just because it irritated me too much to work it.
In the spirit of delegating out tasks for Thanksgiving and my cousin asking about it, I decided it would be an excellent idea to attempt to delegate out responsibilities again.
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In the spirit of delegating out tasks for Thanksgiving and my cousin asking about it, I decided it would be an excellent idea to attempt to delegate out responsibilities again.
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