Fried Chicken and the Double Down

[AndrewWiggin]

I'm thinking about trying to make my own KFC inspired Double Down...

Can anyone give me some pointers on frying chicken in a cast iron skillet? Also, could I use the bacon grease rather than some type of oil to fry the chicken?

 

[ramblin-wreck]

Well I know that Kentucky Fried Chicken's (refuse to buy into the whole KFC, J-Lo, Brangelina, "shorten-every-name-into something-shorter" fad) secret is that they actually use a pressure cooker to fry the chicken. At least Col. Sanders used to according to the History channel show.........not sure if the modern restaurants still do.

 

[ibrewbeer]

you could use the bacon grease but you might need to add a little oil or more pork rendering to it to make it to about 1/8 to a 1/4 inch in the pan so that your chicken cooks evenly and doesn't stick. Not a bad idea to try at home. For a healthy version you can make one with grilled chicken too...not that I advocate for the always healthy option

 

[ramblin-wreck]

BTW frying chicken in bacon grease sounds absolutely delicious!!! Although it would probably be advised to call your local hospital and go ahead and schedule an angiogram beforehand.

 

[Spivey]

Start by soaking the chicken in buttermilk overnight. Trust me.

To fry chicken, you're going to need 2 shallow pans. The first should contain seasoned flour (maybe a flour/corn meal mixture, depending on your tastes) and the second should contain an egg/milk mixture. Begin coating the chicken in the flour, then transfering to the egg mixture. Do this 2 or 3 times and allow the battered chicken to rest on a cooling rack for about 10 min before you fry it.

Put about 1/4 to 1/2 inch of oil (your choice, but go for one with a high smoke temp) in the skillet and bring up to temp. Carefully put the chicken in (lay it in going away from you). Don't crowd the chicken, and make sure not to put so much in that your oil goes over the side.

When you put the chicken in, your oil temp is going to drop drastically. Try to keep it around 350F for about 7-8 min on each side.

That should do the trick.

 

[Kouros]

Refrigerate the chicken for an hour after battering it. The batter will adhere better.

 

[xtalicious]

Start by soaking the chicken in buttermilk overnight. Trust me.

To fry chicken, you're going to need 2 shallow pans. The first should contain seasoned flour (maybe a flour/corn meal mixture, depending on your tastes) and the second should contain an egg/milk mixture. Begin coating the chicken in the flour, then transfering to the egg mixture. Do this 2 or 3 times and allow the battered chicken to rest on a cooling rack for about 10 min before you fry it.

Put about 1/4 to 1/2 inch of oil (your choice, but go for one with a high smoke temp) in the skillet and bring up to temp. Carefully put the chicken in (lay it in going away from you). Don't crowd the chicken, and make sure not to put so much in that your oil goes over the side.

When you put the chicken in, your oil temp is going to drop drastically. Try to keep it around 350F for about 7-8 min on each side.

That should do the trick.

This is excellent advice. Follow it to the letter if you can. I've highlighted several of the steps that you should pay particular attention to.

 

[Pescara]

Lard would probably work better than bacon grease, although I've never tried either one. Crisco was my favorite for frying chicken.

 

[Confilo]

I like to brine the chicken parts overnight, then thoroughly dry before doing the buttermilk and flour stuff. Also, the chicken must be at room temperature before going into the hot oil. The chicken must be surprised when hitting the heat.
You'll get moist and crispy chicken.

 

[Kouros]

Lard would probably work better than bacon grease, although I've never tried either one. Crisco was my favorite for frying chicken.

Crisco is best for frying chicken because it will not taste greasy.

 

[Carlin]

http://www.seriouseats.com/2010/04/how-to-make-a-homemade-kfc-double-down-sandwich-recipe.html

DUnno if you saw this.

 

[pyrrhusmj]

I'm thinking about trying to make my own KFC inspired Double Down...

Can anyone give me some pointers on frying chicken in a cast iron skillet? Also, could I use the bacon grease rather than some type of oil to fry the chicken?

Just forget the sandwich and head to Babes while you are still in DFW. I blame them and Bubbas for at least 30 pounds.


Michael

 

[TonyH]

Well I know that Kentucky Fried Chicken's (refuse to buy into the whole KFC, J-Lo, Brangelina, "shorten-every-name-into something-shorter" fad) secret is that they actually use a pressure cooker to fry the chicken. At least Col. Sanders used to according to the History channel show.........not sure if the modern restaurants still do.

You know that "fad", as relates to KFC, dates back about 20 years? They changed their name from Kentucky Fried Chicken to KFC in 1991. That's one long fad!

Lard would probably work better than bacon grease, although I've never tried either one. Crisco was my favorite for frying chicken.

Mom always uses a blend of Crisco and bacon grease. Talk about flavor!

 

[SmoovD]

Just forget the sandwich and head to Babes while you are still in DFW. I blame them and Bubbas for at least 30 pounds.


Michael

+1 on the Babes. Great chicken. Even better CFS.

 

[strat1117]

Well I know that Kentucky Fried Chicken's (refuse to buy into the whole KFC, J-Lo, Brangelina, "shorten-every-name-into something-shorter" fad) secret is that they actually use a pressure cooker to fry the chicken. At least Col. Sanders used to according to the History channel show.........not sure if the modern restaurants still do.

FWIW (not much ), I think they actually changed the name to KFC, in deference to the negative connotation which the word "fried" has acquired. At least the stores around here no longer have signs that say" Kentucky Fried Chicken."

FWIW

 

[pyrrhusmj]

+1 on the Babes. Great chicken. Even better CFS.

You need to try Mary's Cafe in Strawn if you haven't. Fantastic CFS.

Michael

 

[Mr. Clean]

I like to brine the chicken parts overnight, then thoroughly dry before doing the buttermilk and flour stuff. Also, the chicken must be at room temperature before going into the hot oil. The chicken must be surprised when hitting the heat.
You'll get moist and crispy chicken.

That prep certainly sounds like ingredients for success! And at the same time causes me to jones for some good fried bird.

Just how surprised must the chicken be?