Thread: Thought for the night...
6/22/2010 4:56pm, #1
Thought for the night...
NEVER attempt to make Memphis Fried Chicken when drunk!
Leads to serious issues!
But its REALLy good, except when you get the hot stuff in your eye, then you scratch your privates, then you get hot oil burns...."Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
6/22/2010 5:16pm, #2
- Join Date
- Feb 2010
- Inland Empire, California
- Limalama, Judo & BJJ
So Tripp you buying Vodka by the case yet? Myself I am more of an Absinth man or perhaps some whiskey. Hope your burns heal quickly.
6/22/2010 5:16pm, #3
Worryingly, that's making me hungry.
6/22/2010 5:22pm, #4
- Join Date
- Sep 2008
- Shaolin, Goshin Jujitsu
God damn I want to be drunk and eating Memphis fried chicken!
Unfortuantely, my screaming liver (and wife) are refusing me scotch, and my saggy man boobs and inflated beer gut have got me off such delights as fried chicken and cheese burgers : (
Still, I can dream...
6/22/2010 5:30pm, #5
I am going through about 750 ml every two days, so tomorrow I buy the gallon jugs.
Because I love all of you... follow this EXACTLY! You will love me for this...
Chicken quarters take longer to cook than smaller pieces. To ensure that the exterior doesn't burn before the inside cooks through, keep the oil temperature between 300 and 325 degrees while the chicken is frying. For an extra-hot version, see related recipe.
2 quarts water
1/2 cup hot sauce
1/2 cup salt
1/2 cup sugar
1 (3 1/2-to 4-pound) whole chicken , quartered (see note)
3 quarts peanut or vegetable oil
1 tablespoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon sugar
2 cups all-purpose flour
1/2 teaspoon pepper
1. BRINE CHICKEN Whisk water, hot sauce, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for 30 minutes or up to 1 hour.
2. BLOOM SPICES Heat 3 tablespoons oil in small saucepan over medium heat until shimmering. Add cayenne, paprika, ½ teaspoon salt, garlic powder, and sugar and cook until fragrant, about 30 seconds. Transfer to small bowl.
3. DREDGE Remove chicken from refrigerator and pour off brine. Combine flour, ½ teaspoon salt, and pepper in large bowl. Dredge chicken pieces 2 at a time in flour mixture. Shake excess flour from chicken and transfer to wire rack. (Do not discard seasoned flour.)
4. FRY AND BRUSH Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium-high heat to 350 degrees. Return chicken pieces to flour mixture and turn to coat. Fry half of chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 20 to 25 minutes. Drain chicken on clean wire rack set inside rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining chicken. Stir spicy oil mixture to recombine and brush over both sides of chicken. Serve on white bread with pickles.
Actually I use toasted garlic bread, pour the hot sauce over all and use sweet bread and butter pickles for the topping...."Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
6/22/2010 5:33pm, #6
- Join Date
- Apr 2010
- BJJ, FMA
6/22/2010 5:51pm, #7
Toasted french bread works real well too...
...please repost any questions."Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
6/22/2010 5:52pm, #8
- Join Date
- Nov 2008
- Muay Thai, BJJ, Boxing
Maybe you could get a monthly thing going Mtripp? Mtripp's cooking tips, perhaps?
6/22/2010 5:53pm, #9
- Join Date
- Nov 2007
- Sault Ste. Marie, Ontario
Sounds good, I was going to ask what the hell Memphis fried chicken is so thanks for the recipe.
6/22/2010 5:54pm, #10
Well, I could, but to be honest, just watch for those "Cooks Country" and "America's Test Kitchen" programs on your local PBS stations...
..they get my money every year just because of those two programs.