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The Fried Chicken Diet PDF Print E-mail
Written by Bill Knutson   
Thursday, 30 June 2005
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This recipe for 'twice fried chicken' offers a twist on General Tsao’s chicken.
Don’t worry, this is not a new diet fad: it’s just a description of what I have been eating for the last month.

When I decided to cook fried chicken this month, I had no idea of the amount of research that was needed. I feel like I have eaten every fried chicken in SF except KFC. Most people’s reaction to this is: “Oh my God, I couldn’t do that, I would gain so much weight!”

The most interesting fact I learned from my research is that if done properly, fried chicken is very low in fat. You will get more oil from the vinaigrette on your mixed greens than from a piece of fried chicken. The true dangers to your waistline when eating fried chicken are the side dishes, cream-and-butter-filled mashed potatoes, greens sautéed with salt pork, corn on the cob smothered in butter and salt, etc.

Deep-frying is actually considered a dry cooking method, meaning the hot oil instantly seals the outside of the food and the meat is steamed by its internal juices. The important thing to remember is to not overcook it, because when all the interior juices are cooked out of the chicken, it will become dry and start drawing in the oil. This is what creates greasy chicken.

My quest for knowledge led me to two chefs who were willing to share their secret recipes. My first stop was U Street Lounge to meet with Michael Schley. A small plates menu is not where you normally expect to find fried chicken, but Michael had been making fried chicken for the staff dinners and they told him he needed to put it on the menu. To make a fried chicken dinner for small plates, he needed to use a small chicken. His solution was to use a poussin, a spring chicken weighing about a pound. A juicy little wing, thigh, drumstick and breast is served with proportionately sized portions of creamy Yukon gold mashed potatoes and sautéed spinach.

My next stop was the Washington Square Bar & Grill. Chef Matt Reilly spent several years cooking in Louisiana and it comes through in many of his dishes. His Monday night special of fried chicken is one such dish. Matt’s theory on fried chicken is: “Don’t screw with the basics.” He serves his three pieces of traditional Southern fried chicken with a crater of garlic mashed potatoes filled with a rich chicken gravy and corn with chipotle butter.

For my recipe, I wanted to maintain the traditions of a basic fried chicken recipe, but with a little embellishment to make it unique. I wanted to give a nod to Chinese cuisine, which is considered one of the first to fry chicken. I first fry drumsticks in oil, then stir-fry them with peppers, onions and garlic for a unique twist on General Tsao’s chicken.

Fried chicken can be really easy to make well, but it is even easier to make poorly. But, if you stick to the basics, you can’t go wrong. One of the most important factors is the temperature of the oil. 350 degrees is the ideal temperature for cooking poultry, but you should heat the oil about 10 degrees higher because the chicken will lower the temperature when added. The best way to maintain that temperature is with a deep fryer. If you don’t have one, use a deep skillet with a thick bottom that will disperse the heat evenly. Use a candy thermometer to keep an eye on the temperature.

Don’t overcrowd the skillet: too many pieces will lower the temperature too quickly. The type and quality of the oil will affect the outcome of your chicken. Many old cookbooks tell you to fry your chicken in lard. I’m not going to recommend that for anyone to try, but I’m sure it would taste amazing. If you want to come close to the richness of lard, use vegetable shortening, but I prefer vegetable oil. It is inexpensive, tastes great and holds up well with deep-frying.

And don’t forget to make extra, because fried chicken tastes great cold the next day.

Cheers, Bill

***

Fried Spring Chicken (U Street Lounge)

2 poussins (if not available, use small game hens)
1 cup flour
tablespoon rosemary
tablespoon thyme
3 teaspoons salt
1 teaspoon black pepper
teaspoon paprika
teaspoon Old Bay Seasoning
2 eggs
cup heavy cream
1 teaspoon Tapatio hot sauce
vegetable oil

Clean and cut each chicken into eight pieces (wings, thighs, drumsticks and breasts). Lightly salt and pepper each piece. In a bowl, combine flour, rosemary, thyme, 1 teaspoon salt, teaspoon pepper, paprika and Old Bay. In a separate bowl, combine eggs, cream, teaspoon salt, teaspoon pepper and Tapatio. This is your egg wash, which is used to bind the flour to the chicken.
One piece at a time, dip the chickens in the flour, then in the egg wash and back into the flour. Heat the oil to 350 degrees. Deep-fry the chicken until golden brown (6-8 minutes). If you are using a skillet, use enough oil to cover at least half of the chicken. Turn the chicken over halfway through the cooking time.
Skillet frying will take a little longer then deep-frying. Remove from the oil and place on a drip rack. Do not place on paper towels to soak up excess oil, or your crust will be soggy. Salt and pepper to taste and serve. Serves 4.


***

Fried Chicken (Washington Square Bar & Grill)

2 whole chickens
1 quart buttermilk
1 tablespoon Tabasco
2 tablespoons salt
1 tablespoon white pepper
3 cups flour
1 tablespoon cayenne pepper
1 tablespoon black pepper
vegetable shortening

Clean and cut each chicken into 10 pieces (cut breast in half). In a non-reactive container (I prefer to use freezer bags), combine chicken, buttermilk, Tabasco, 1 tablespoon salt and white pepper. Marinate overnight.
In a bowl, combine flour, cayenne, 1 tablespoon salt and black pepper. Remove chicken from buttermilk, draining off the excess, and roll in flour mix. (You don’t need an egg wash when using buttermilk; this will bind the flour.) Heat the shortening to 350 degrees. Deep-fry the chicken until golden brown (15-20 minutes, 18-22 in a skillet). Remove from fryer and place on a drip rack. Preheat oven to 350 degrees. Roast chicken in oven for 3-4 minutes. (Matt does this to make the crust extra crispy.) Serves 4-8.

***

Twice Fried Chicken

12 chicken drumsticks
1 quart buttermilk
2 tablespoons Crystal hot sauce
2 tablespoons salt
3 cups flour
2 teaspoon rosemary
2 teaspoon thyme
1 teaspoon sage
2 teaspoon cayenne
1 tablespoon black pepper
vegetable oil
3 thinly sliced red jalape&ntildeo peppers
3 thinly sliced serrano peppers
4 cloves chopped garlic
cup chopped green onions
sesame oil

In a freezer bag, combine chicken, buttermilk, Crystal hot sauce and 1 tablespoon salt. Marinate 2 to 24 hours. In a bowl combine flour, 1 tablespoon salt, rosemary, thyme, sage and black pepper. Remove chicken from buttermilk, draining off the excess, and roll in flour mixture. In a deep skillet, heat vegetable oil to 350 degrees. Fry the chicken 4 to 6 pieces at a time, depending on the size of the skillet, until golden brown (15-20 minutes).
Remove from oil and place on a drip rack. In small bowl, combine peppers, garlic and onions. Heat a wok over a high flame. Add 2 teaspoons sesame oil and a small handful of pepper mix. Add 2 drumsticks and toss until coated (about a minute). Repeat with the rest of the chicken. Enjoy! Serves 4-8.

Bill has worked in the grocery industry for nearly 20 years, and has been cooking and grilling for even longer.You can email your recipe comments or questions to him at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Last Updated ( Saturday, 12 January 2008 )