Lifestyle I make good chicken.

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Mix6APlix

The more you cry, the less I care.
Oct 20, 2015
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I do. It's always well seasoned. I get nice, crispy skin. Chicken stays nice, moist, and juicy. I think I rock out pretty hard with my chicken regardless of whether it's whole, or thighs, or drums.

But, this isn't me going all Barry Horowitz.

I fail at fried chicken. I've tried it numerous times, and it's never as good as I want it to be. If I served it to a southerner, I get laughed at, and possibly shot.

Yeah, chicken in the oven is healthier, and mine is damn good. But, sometimes I just was some decadent, deep fried, heart attack waiting to happen, goodness of fried fucking chicken.

So if any of you can learn me good, I'd appreciate it. I generally use grapeseed or peanut oil. I think I may just need to go with good old fashioned lard.

Also I so a clip on food network about some dude in Memphis(?) who uses a liquid batter for his fried chicken, and it looked baller. I think I'm trying that next time.
 

Pitbull9

Daddy
Jan 28, 2015
9,831
14,090
I do baked chicken in the oven as well. Always stays nice and moist, I also season the hell out of it. I can't always get as creative as I want but the times that I can, the chicken comes out real nice.
 
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So where's the recipes and cooking advice so my chicken is good like yours??
 

Mix6APlix

The more you cry, the less I care.
Oct 20, 2015
12,918
13,410
I don't use recipes. Recipes are for bakers, which in and of itself is a literal science.

Advice, once on Iron Chef, Morimoto was making Peking Duck. He used a fan to dry the skin. I do the same with chicken. It upped my chicken game. Thighs, it works wonders in 5 minutes. Whole chicken I generally go 10, spinning the chicken throughout to make sure it's even.

Seasoning, again no recipe:

Vulcan fire salt, black pepper, smoked paprika, oregano, basil, garlic powder, onion powder, all mixed into olive oil then brushed on liberally, before the fan.

edit: and also cayenne. I used that on damn near everything.
 
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Mix6APlix

The more you cry, the less I care.
Oct 20, 2015
12,918
13,410
And I always season anything at least an hour before I'm cooking it. Let the meat absorb the goodness.

With ribs, I always put the rub on the night before. Then they get a second coat the next morning.
 

Mix6APlix

The more you cry, the less I care.
Oct 20, 2015
12,918
13,410
And I always cook the chicken on a rack to allow 360° of heat to cook it. I have quartered potatoes underneath to absorb the juices from the chicken. it ends up as a nice and easy 1 pan meal.
 

Mix6APlix

The more you cry, the less I care.
Oct 20, 2015
12,918
13,410
The smoked paprika i use in my rub will always give it a deep reddish brown color. It's tough to get chicken where you get crispy, bite through skin, that doesn't pull away with your bite. That chicken was perfect.
 
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I don't use recipes.
That's just some shit chefs say. And my grandmother...


Aren't you just saying you estimate well???
If you made your chicken five times and I measured what you were doing, wouldn't I find the same process and ingredient amounts??
 

BeardOfKnowledge

The Most Consistent Motherfucker You Know
Jul 22, 2015
62,504
57,544
That's just some shit chefs say. And my grandmother...


Aren't you just saying you estimate well???
If you made your chicken five times and I measured what you were doing, wouldn't I find the same process and ingredient amounts??
It's usually something chefs say so they don't have to give away their recipes. If it were true the best restaurants would be horribly inconsistent.
 

Mix6APlix

The more you cry, the less I care.
Oct 20, 2015
12,918
13,410
Are you also using some type of marinate?
Eh, I mix the seasoning with oil so it's almost a paste before I brush it on. I let it sit for awhile. Would I go so far as to call it a marinade? No. It's not like I'm soaking it buttermilk, but I do give the seasoning some time to absorb into the chicken. Salt will help pull moisture out of the skin, and the fan helps facilitate that, which results in crispy goodness.
That's just some shit chefs say. And my grandmother...


Aren't you just saying you estimate well???
If you made your chicken five times and I measured what you were doing, wouldn't I find the same process and ingredient amounts??
I just cook by feel. Like I said, baking is a science. You need precise ratios to get a cake to rise perfectly. Roasting chicken or searing a ribeye is different. You're just adding flavor. It's not going to be a total failure as if you didn't use enough baking soda in the cake. There are just a very few recipes that I have written down. A couple BBQ sauces, my BBQ rub, and my blackening seasoning. Every time I have changed them, I use a different color ink so I can see progression.

With my BBQ sauce, I used to just use brown sugar, but it had a tendency to burn early. I now use turbinado sugar (sugar in the raw), which has a higher burn point, as well as the brown sugar. I went through a few batches before I got it right.

Now when I BBQ for friends, and they ask what sauce is this, and I tell then I made it, it's not a conversation starter. It's a conversation stopper as they try to figure out if I am serious or not.
 

Mix6APlix

The more you cry, the less I care.
Oct 20, 2015
12,918
13,410
It's usually something chefs say so they don't have to give away their recipes. If it were true the best restaurants would be horribly inconsistent.
That's not true. Working in a professional kitchen there are implied understandings. An MMA equivalent would be "what happens in the gym, stays in the gym".

You start talking about other chefs techniques, you going to have a tough time finding a job after they fire you. And it's a surprisingly small community, and everyone either know evryone, or knows someone who does.
 
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That's not true. Working in a professional kitchen there are implied understandings. An MMA equivalent would be "what happens in the gym, stays in the gym".

You start talking about other chefs techniques, you going to have a tough time finding a job after they fire you. And it's a surprisingly small community, and everyone either know evryone, or knows someone who does.
So are you ever going to teach us plebs how to cook??
 

BeardOfKnowledge

The Most Consistent Motherfucker You Know
Jul 22, 2015
62,504
57,544
That's not true. Working in a professional kitchen there are implied understandings. An MMA equivalent would be "what happens in the gym, stays in the gym".

You start talking about other chefs techniques, you going to have a tough time finding a job after they fire you. And it's a surprisingly small community, and everyone either know evryone, or knows someone who does.
That directly confirms my previous statement. A lot of MMA gyms will have employees sign non-disclosure agreements because they don't want their secrets given out.
 

Mix6APlix

The more you cry, the less I care.
Oct 20, 2015
12,918
13,410
That's just some shit chefs say. And my grandmother...


Aren't you just saying you estimate well???
If you made your chicken five times and I measured what you were doing, wouldn't I find the same process and ingredient amounts??
It's better to learn techniques than recipes.