What Do You Guys Use to Get the Best Results for Pan-Fried Chicken Drums, Thighs, and Breasts?

[Jean Jacket]

There's a technique that I researched that dealt with a covered cast iron pot.

Everybody else is on the right track.

 

[HabitualChiller]

Put mustard on the chicken before you put it in flour/coating

Is mustard a substitute for buttermilk?

 

[Formerly Black Trash]

Gotta get your mouthpiece right

oh....wrong thread

 

[Pseudonym]

Yeah that's deep frying.... I never heard of anyone pan frying chicken with bones in em, just chicken breasts..

 

[bourgeoisie tall freak]

i dont fry chicken but i heard potato starch is the one for that crunch

 

[Pseudonym]

OP was out there cooking like

 

[Freedman]

Is mustard a substitute for buttermilk?

Never used buttermilk but from Google I think its used for the same thing getting the coating to stick to the chicken

 

[Buckeye Fever]

I'm gonna marinate mine in carolina reaper sauce for 2 hrs, then coat them in flour I seasoned and fry em up

 

[The Solid One]

Put mustard on the chicken before you put it in flour/coating

Gonna try that later

 

[Jimmy from Linkedin]

This shyt is delicious and pretty simple. It will give you crispy chicken. Picture is big. Click it to enlarge

what book is this?

 

[Dr. Acula]

what book is this?

Jubilee: Recipes from Two Centuries of African-American Cooking|Hardcover

 

[Tenchi Ryu]

Put mustard on the chicken before you put it in flour/coating

I do that all the time for grilling but it never dawned on me to do it for frying too

 

[Sex Luthor]

Get you a bytch and ask her


You burning the edges too

This is just funny

 

[Caca-faat]

You need a bigger, deeper pan OP. I do my chicken dipped in egg then flour mixed with cornstarch and seasonings. The flour mixture I usually drop in a paper bag, then after dipping in the egg mix, I drop the chicken into the paper bag of flour and shake it up to coat it. Comes out crunchy every time. I use a deep fat fryer which I suggest you invest in as it cuts the cooking time in half.

 

[O.T.I.S.]

You need a bigger, deeper pan OP. I do my chicken dipped in egg then flour mixed with cornstarch and seasonings. The flour mixture I usually drop in a paper bag, then after dipping in the egg mix, I drop the chicken into the paper bag of flour and shake it up to coat it. Comes out crunchy every time. I use a deep fat fryer which I suggest you invest in as it cuts the cooking time in half.

This is how my mother does it... down to the details


OP needs yo call his momma if he can’t find a fat thot in Diego to cook for him