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fried chicken question
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Mac Elite
Join Date: Sep 2004
Location: /OV DRK 142006
Status:
Offline
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I'm making fried chicken for the first time tonight. I got 2 leg quarters and 4 whole chicken breasts from a natural foods style place (they have a great butcher section), but they came with that plucky looking skin on them.
Should I take that off before dipping them in the flour mixture and egg/milk or should I just leave it on? I'm not worried about if it's healthy or not, I'd just like it to taste as good as possible and not worry about the breading coming off.
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Addicted to MacNN
Join Date: Mar 2001
Location: USA
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Offline
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LEAVE IT ON, for the sake of all Southerners! HOLY CRAP, please LEAVE IT ON!!11!
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Mac Elite
Join Date: Sep 2004
Location: /OV DRK 142006
Status:
Offline
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Awesome!
That's exactly what I was hoping to hear.
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Mac Elite
Join Date: Aug 2003
Location: Minnesota
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Yeah, the feathers taste better breaded.
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Administrator  Join Date: Apr 2001
Location: San Antonio TX USA
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Fry the chicken with the skin on. Even if you serve it without the skin or your guests take the skin off, the flavor gets into the chicken, and that's important.
Note that you can do a lot of things to lower the saturated fat content of fryed foods, starting with using a high quality, low saturates oil like canola or safflower. Do your research first, though; you don't want to use an oil that smokes 10 degrees below the temperature you want to cook at! 
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Glenn -----OTR/L, MOT, Tx
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Senior User
Join Date: Apr 2002
Status:
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Make sure it does not have some kind of flu; so deep fry it for a long long time.
Until there is not cremated flesh on it, you cannot be sure.
Or you can sunburn it. Lotsa vitamin C I heard.
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You live more in 5 minutes on a bike like this, going flat-out, than some people in their lifetime
- Burt
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Mac Elite
Join Date: Jan 2002
Location: Durham, NC
Status:
Offline
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I'm a vegetarian, and even I know the skin needs to stay on. That was my favorite thing about chicken back in the day..
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