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Post by justjohn on Feb 15, 2008 7:30:39 GMT -7
 ;D ;D I've done this and it is very good. I use grape seed oil exclusively. I shop around and buy it by the case. Last case was for 1 Liter @ $4.25 ea. 12 bottles per case. Fried buttermilk chicken in grape seed oilRecently at dinner my father instructed me, "tell your website readers that your dad says this is a good one." Done, dad. This chicken was good - perfectly tender, well flavored, crunchy - just what one wants in fried chicken. Searching around for a buttermilk fried chicken recipe, I adapted this recipe from various sources. Many recipes I found seemed to be rather dated as they called for frying the chicken in vegetable shortening. Most shortenings on the market have trans fats in them, which we now know are very bad for us. We do our frying, of anything, in grape seed oil, which as the name implies, comes from the seeds of grapes. It is a high smoke-point oil, which means that you can get it pretty hot before it begins to burn, making it perfect for deep frying. It also has many known health benefits (see the Wikipedia citation). The recipes also called for frying the chicken in a cast iron frying pan. We love our cast iron pans, but they tend to be quite heavy, and retain heat so well, that if you have a problem and have to lower the heat rapidly, you won't be able to do it. Anodized aluminum can also take the heat without warping, but will be more responsive for heating and cooling. (I've started a kitchen fire with peanut oil in a cast iron skillet - not fun - if it ever happens to you, remove the pan from the heat element, and cover it quickly with a lid.) 1 (3 pound) fryer cut into pieces 2 cups buttermilk 1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper 2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil 1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.) 2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by. 3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking. 4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste. Serves 4.  Charles, I always wash my fowl meat. In this case each piece and then you dry. The ingredients in Green are for the overnight soak. The ingredients in Orange are for the cooking part.
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Post by bescheid on Feb 15, 2008 12:00:30 GMT -7
J.J.
I was reading your delicious recipe using grape seed oil. In actuality, I was not aware of this type of oil, but then, for why not?
I was wondering though, listed is cayenne pepper twice, would by chance this require through the cooking sequence, to re-add for proper flavour?
My other question of the Chicken..Now do you advise to wash the chicken parts 1st, then dry with paper towel, before continue, or use as from the package?
I like both chicken and of also rabbit. With rabbit, as it is more dry then of chicken with the normal fat. I would think perhaps the rabbit might stick upon the pan more readily. I was in thought if perhaps you may have enjoyed that experience...
I like your recipe though, it makes me hungry...
Charles
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Post by justjohn on Feb 15, 2008 12:20:35 GMT -7
J.J. I was reading your delicious recipe using grape seed oil. In actuality, I was not aware of this type of oil, but then, for why not? I was wondering though, listed is cayenne pepper twice, would by chance this require through the cooking sequence, to re-add for proper flavour? My other question of the Chicken..Now do you advise to wash the chicken parts 1st, then dry with paper towel, before continue, or use as from the package? I like both chicken and of also rabbit. With rabbit, as it is more dry then of chicken with the normal fat. I would think perhaps the rabbit might stick upon the pan more readily. I was in thought if perhaps you may have enjoyed that experience... I like your recipe though, it makes me hungry... Charles Charles, I modified it. Check it out. |
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Post by bescheid on Feb 15, 2008 12:43:16 GMT -7
J.J.
Ok, I have it now! Thank you for your patience.. Hmmm, your wife, if the price is correct, will she rent you out???
Only just jestting!!
Charles
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Post by jimpres on Feb 21, 2008 20:03:42 GMT -7
J.J.
I have been looking for a great fried chicken recipe. I came back to the forum at the correct time I see.
And grape oil is new to me as well. Is it commonly stocked in most stores or is it a specialty item. High flash point
is nice.
Jim
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Post by justjohn on Feb 22, 2008 2:53:36 GMT -7
J.J. I have been looking for a great fried chicken recipe. I came back to the forum at the correct time I see. And grape oil is new to me as well. Is it commonly stocked in most stores or is it a specialty item. High flash point is nice. Jim Welcome back Jim, It is beginning to appear in more stores. In my case here in central NH, it is not as common. I shopped around a lot and found a outlet store that carried it. Had to travel 45 mins to the store but I did get a case. You'll probably see more on line at a fair price.   |
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Post by rdywenur on Feb 22, 2008 5:24:46 GMT -7
Jim,
It will usually be with the specialty items or maybe in the health food aisle....depending on the store and demand. (or grouped with other more expensive oils next to the regular oils) Ask the manager to get it stocked if they do not carry it.
Chris
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Post by jimpres on Feb 22, 2008 11:44:47 GMT -7
Chris,
My stores availability is Wal Mart. Dismal array or meat cuts for the discerning Pole.
I am in the middle of nowhere half way between Chattanooga and Knoxville.
Jim
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Post by rdywenur on Feb 22, 2008 15:44:59 GMT -7
Jim email me your address and I will send you a bottle for your 70th bithday gift and welcome back to the forum. ;D. (don't rule out Walmart entirely they may surprise you)
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Post by jimpres on Feb 22, 2008 15:54:40 GMT -7
Chris, post your email address in the host forum, thanks.
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Post by justjohn on Feb 23, 2008 8:08:19 GMT -7
J.J. I have been looking for a great fried chicken recipe. I came back to the forum at the correct time I see. And grape oil is new to me as well. Is it commonly stocked in most stores or is it a specialty item. High flash point is nice. Jim Jim, What I have tried, and it worked well, was to prep the chicken and instead of frying, place the chicken in the oven at 300 0 for about an hour. It comes out pretty darn good. |
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Post by jimpres on Feb 23, 2008 9:51:22 GMT -7
JJ,
Was is crispy like fried on the stovetop?
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;D ;D
