<p>I’ve been out of the chicken frying loop. What type of oil are we using these days?</p>
<p>Is this for homemade or KFC? </p>
<p>When I worked in McD’s I think we used soybean oil. Does it actually matter? I think the preparation of the chicken before frying is far more important.</p>
<p>Most recipes today indicate vegetable oil, preferably canola oil. Chicken fried in melted lard still tastes the best though.</p>
<p>For homemade. I think I used to use vegebable oil and thought maybe something better came along.
Thanks</p>
<p>You mean deep fat frying?
I don’t usually fry food although I do make stir fries and when I cook bacon, I finish it up in the frying pan- I use safflower oil or peanut oil for the stir fries. just enough so it doesnt stick…
[Deep</a> Frying Tips - How to Deep Fry Foods - Oil Types for Frying - Oil Temperature for Deep Frying](<a href=“http://busycooks.about.com/od/quicktips/qt/deepfrying.htm]Deep”>10 Tips To Overcome Your Fear of Frying)
just don’t reuse your oil.
Ezell’s uses vegetable oil. Thanks for reminding me- D2 has been asking for it all summer- I will have to pick up her some when I deliver the rest of her stuff for school.</p>
<p>My grandma cooked it in Crisco after first soaking it in buttermilk and dredging in seasoned flour.</p>
<p>Yes, it was delicious. And not lo-cal.</p>
<p>Another vote for Crisco here. As infrequently as I have fried chicken, I don’t think it’ll hurt me too much in the long run. At least I’ve stopped making milk gravy with the leftover fat! :eek:</p>
<p>Ah, gravy from the drippings. Good times.</p>
<p>My grandmother used lard. I use Canola Oil. Peanut oil is also a great choice for frying.</p>
<p>The oil will add to the chicken’s flavor, so the type does matter. I prefer peanut oil for frying. Another tip - add a few sprigs of fresh thyme to the oil while it heats up (be careful, it may splatter for a second). Remove just before you add the chicken and use as a garnish. It gives the chicken a wonderful flavor.</p>
<p>Is the buttermilk prep really worth it? I’ve fallen in love with kosher salt and Chinese spices.</p>
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<p>I think it depends. If you’re careful to keep anything from burning, I usually save the oil and freeze it. (Usually the oil partly freezes – but of course this is just to prevent oxidation and degradation.) I think after 7 whole chickens it’s time to use new oil.</p>
<p>I think my grandma used it because she was a creature of habit and that was on hand, since she grew up on a farm. Having lived through the depression, they used what they had and reused things until they were all used up.</p>
<p>I also have a fine sieve through which I filter out all the less than pleasant bits.</p>
<p>Grape seed oil is the new peanut oil!</p>
<p>I love threads like this. :)</p>
<p>I learned from my southern grandmother. She said: wash and dry the chicken, mix flour with salt, pepper and paprika. In a heavy skillet (I use a large electric frying pan) melt about 3/4 inch of Crisco. Coat the chicken in the flour mixture and when the Crisco “shimmers” it is ready to put the chicken in. Brown the chicken well on all sides then lower the temperature so that it just “simmahs” (if you put the chicken in while the oil/fat is not hot enough it will soak it up and taste greasy) and let cook for about 30 minutes. Remove lid turn up heat to crisp it up. Drain and enjoy. Even my vegetarian son has trouble resisting it. Sometimes the simplest of things are the best.</p>
<p>I usually kosher salt the chicken generously with fresh ginger, garlic and pepper (and any other spices), with a cup of sugar, over a vegetable sieve. Wait 5-10 minutes in the fridge while the extracted water drains, then wash off all the salt and dry. </p>
<p>Now flour it with spices. Wait 30 minutes in the fridge so the flour “sticks” and won’t come off in the oil. </p>
<p>Then proceed with tradition.</p>
<p>although I want to experiment with flouring – what’s the ideal ratio? Half wheat flour, half cornflour?</p>
<p>Reusing cooking oils increases transfats ( the bad ones) dont ever reuse any oil that has begun to smoke.</p>
<p>Safe ways to reuse cooking oil.</p>
<p>[Cooking Oil | Inhabitat -](<a href=“http://www.inhabitat.com/2010/03/22/scientists-create-new-climate-sensitive-smart-roof-from-cooking-oil/”>http://www.inhabitat.com/2010/03/22/scientists-create-new-climate-sensitive-smart-roof-from-cooking-oil/</a>)</p>
<p>[reuse</a> cooking oil](<a href=“Autoblog Sitemap”>http://green.autoblog.com/2008/01/11/networks-to-reuse-cooking-oil-for-biodiesel-production/)</p>
<p>My mother-in-law made the world’s best fried chicken, using srw"s method. She swore you had to fry it in an iron skillet.</p>
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<p>No. Absolutely not.</p>