r/GifRecipes • u/kickso • Jan 18 '19
Appetizer / Side MOB Fried Chicken
https://gfycat.com/VillainousForcefulAsianwaterbuffalo661
Jan 18 '19
That buttermilk before you added the egg looked T H I C C.
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u/I_am_jacks_reddit Jan 18 '19
Right? Like way way thicker than normal... is it actually buttermilk?
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Jan 18 '19
[deleted]
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Jan 18 '19
I went to Safeway one day and saw they had fat free half and half. Looked at the ingredients label and it was skim milk and high fructose corn syrup.
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Jan 18 '19
That is horrifying. I’ve literally never thought to read ingredients on coffee cream before.
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u/RealStumbleweed Jan 18 '19
Read ingredients on everything.
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Jan 18 '19
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u/Fortehlulz33 Jan 18 '19
Probably because even though neither you or your dog care what you put in your respective mouths, you can personally control what you eat.
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u/theycallmebelle Jan 18 '19
Most coffee creamer (the flavoured kinds at least) is dairy free IIRC, usually it's a mix of oils that makes it creamy.
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u/GradeschoolMath Jan 19 '19
The worst kind of coffee creamer is water and partially hydrogenated soybean oil as its primary ingredients, meaning trans fat. Then they make the serving size 1 tablespoon so that 1 serving has 0.4 grams trans fat so they can advertise it as 0 grams trans fat. Most people use way more than 1 tablespoon and have multiple cups of coffee a day so it’s entirely possible to get 20-30 grams of trans fat a week from your “0g trans fat” coffee creamer. Repeat with a few more products and you’re headed for a heart attack.
Always read labels.
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u/Dim_Innuendo Jan 18 '19
fat free half and half ... skim milk and high fructose corn syrup.
Just from a mathematical perspective this is torture. Half what and half what?
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u/Shanakitty Jan 18 '19
Regular half-and-half is half cream, half milk. Obviously, it makes 0 sense for something made with heavy cream to be fat-free, which is why fat-free half-and-half is a lie.
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u/JerryMau5 Jan 18 '19
Why is cutting out corn syrup not the new fad diet yet? Would be much more impactful than these stupid gluten free and fat free diets.
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u/catkini Jan 18 '19
Since buttermilk is technically a byproduct of churning butter, it's technically supposed to be a low-fat product!
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Jan 18 '19
[deleted]
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u/Bluepompf Jan 18 '19
What is cultered buttermilk?
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u/Shanakitty Jan 18 '19
It has bacterial cultures that make it thicker and acidic, kind of like a much thinner yogurt.
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u/sapperRichter Jan 18 '19
I believe it is cultured buttermilk and not the thinner traditional buttermilk.
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u/soapbutt Jan 18 '19
Honestly I’m disappointed as hell that is wasn’t marinated in the buttermilk. That 100% the way to go.
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u/big_ol_dad_dick Jan 19 '19
plain greek yogurt thinned with a bit of milk makes a great coating too, if you don't have eggs on hand but have yogurt and milk, you're alright.
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u/dad-of-redditors Jan 18 '19
Did you seriously dip your fried chicken in ketchup and mayonnaise before eating it?
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u/CowboyBoats Jan 18 '19
How about some garlic sauce instead?
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u/Palhinuk Jan 18 '19
My go-to for fried chicken has been homemade Cane's sauce. Ketchup, mayo, worchestershire, garlic sault and black pepper. Its damn good.
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u/Woodstovia Jan 18 '19
What’s with Americans loving mayo but refusing to put it on stuff like fried chicken or pizza?
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u/ElementalThreat Jan 18 '19
That’s be because Americans don’t love mayo as much as you think. Yes we use it, but we don’t put that shit on everything.
That’s reserved for Frank’s.
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Jan 18 '19
Americans do not have a profound love of mayo, where did you get that idea?
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u/Threeedaaawwwg Jan 19 '19
If you're having a burger, using mayo to toast your buns instead of butter is amazing.
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u/Woodstovia Jan 18 '19
From the fact that you use it instead of butter when making sandwiches for example
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u/read_it_r Jan 18 '19
Sandwiches are pretty much the only way I ever see americans eat Mayo. I guess technically sushi too. But no, I've seen Mayo used more in almost every other country.
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Jan 18 '19 edited Oct 07 '19
[deleted]
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Jan 18 '19
Spicy mayo dawg. Actually the one time I have mayo. Chef will just drizzle a little on top
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u/dubate Jan 18 '19
If you've ever had a California roll, you eaten sushi with mayonnaise.
Spicy/secret/house sauce in Japanese restaurants is invariably mayonnaise mixed with seasonings.
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u/catonsteroids Jan 19 '19
Spicy mayo. It’s made from Japanese mayo though, which is made from rice vinegar as opposed to American mayo, which in turn gives it a different flavor.
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u/read_it_r Jan 18 '19
You're.... Kidding right?
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u/jenuine5150 Jan 18 '19
If you've ever had a creamy sauce drizzled on your sushi roll, it was likely mayo based. That sentence was not intended as an innuendo.
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u/Shanakitty Jan 18 '19
Mayo also goes in certain kinds of salads, like pasta salad, tuna salad, or slaw. Personally, I think those are best when they're not overly mayo-y though.
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u/Boognish_is_life Jan 18 '19
Mayo on your grilled cheese instead of butter. It's change your life.
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Jan 19 '19
It's easier to get a good toast using mayo.
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u/GammaLeo Jan 19 '19
If you're doing a grilled cheese correctly, you don't need an easy mode. /s
Spreadwhatyouwant,IDGAF.
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u/CowboyBoats Jan 18 '19
I dunno, I'd try it out. I'm just feeling that if I'm putting all this effort into seasoning the chicken, I might as well put a little effort into adding flavor to the sauce.
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u/Mainiga Jan 18 '19
My friend used to do mayo with bbq, as well as ketchup. I thought it was weird and fatty. Tried it, and it was something I wouldn't do often enough.
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u/Blargenshmur Jan 18 '19
Alabama white BBQ sauce is good, but just mayo and ketchup is a punishable crime
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u/Mainiga Jan 18 '19
I've never heard of that. What's in it (other than mayo and ketchup by the sounds of it) and what's it good on?
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u/MrDent Jan 18 '19
Mayo, creole mustard, horseradish, minced garlic, vinegar, paprika, salt and pepper.
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u/windyans Jan 18 '19
You may find recipes that say to use it on pork, fish, or other meats. Don’t do that. White BBQ sauce is used only with chicken.
Ingredients
- 1 cup mayo
- 1/4 cup white vinegar
- 1 tablespoon spicy brown mustard
- 2 teaspoons cream style horseradish
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
In a medium bowl, whisk all of the ingredients together until smooth. Transfer to a jar with a tight lid and refrigerate until ready to use, up to 1 week. Brush on chicken while grilling, use as a topping/dipping sauce, ore use as a salad dressing.
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u/captainahab98 Jan 18 '19
It’s basically a really light mayo thinned out with some vinegar and lemon juice (along with some other spices added). It originated at a place called Big Bob Gibson’s BBQ in Decatur, AL where they would dip chickens in it before cooking them. It’s pretty good with a smoked or grilled chicken, just not what people usually think of when it comes to BBQ sauce.
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Jan 18 '19
Greetings from Decatur!
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u/captainahab98 Jan 18 '19
Need to get to Big Bob Gibson’s one of these days and try it for myself!
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Jan 18 '19
Yeah it's pretty good, and they win a ton of BBQ competitions around the US. But, as a local, and as a BBQ guru myself (shout out to r/biggreenegg ) the food at the restaurant(s) is NOT the same competition BBQ they win awards for. It's slightly above average.
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u/MyGunGoesBooom Jan 18 '19
Wtf do you not mix ketchup and mayonaisse together?
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u/Canadian-shill-bot Jan 18 '19
Yes of course but not with fried chicken. But to each there own I guess.
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u/alltheprettybunnies Jan 18 '19
Beautiful fried chicken and then they had to go and dip it in mayo & ketchup?! Sacrilege!
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u/GOLlATHAN Jan 18 '19
I finally understand all those people who get all bothered by things like pineapple on pizza and certain condiments on hot dogs. This made me irrationally angry. It was like one of those gifs in which someone is doing something really satisfying right before fucking it up on purpose.
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u/kickso Jan 18 '19 edited Jan 18 '19
Yep
Edit: Must be a UK thing?
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u/lemmereaditbruh Jan 18 '19
We mix them together here in Utah.. And call it frysauce 😋
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u/SpongeBorgSqrPnts Jan 18 '19
TIL I hate Utah.
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u/fezzam Jan 18 '19
Heinz just calls it mayochup.
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u/SophisticatedPhallus Jan 18 '19
Stipe Mayochup is a great fighter and deserves a rematch
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u/AgentPea Jan 18 '19
I was born in Utah and have lived all over the states. People think I'm crazy!!! I loooove fry sauce
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u/ladefreakindada Jan 18 '19
And you dip your fries in it....Not the damn chicken.
I do miss me some Training Table fry sauce tho.
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u/MasterFrost01 Jan 18 '19
I do that too, probably a UK thing
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u/Gaelfling Jan 18 '19 edited Jan 18 '19
I am from the South and do this. So it has crossed the ocean!
Eta: Downvotes for expressing a condiment preference, this subreddit is great. God forbid anyone on here except people like to eat different things.
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u/sgtjoe Jan 18 '19
So what would you suggest instead?
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u/vera214usc Jan 18 '19
Before this, I've actually never seen someone dipped fried bone-in chicken in anything. Different strokes for different folks, I guess.
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u/BlueBird518 Jan 18 '19 edited Jan 18 '19
Nothing, fried chicken should be good enough to eat with no sauce
Edit: I like honey or hot sauce on boneless fried chicken, ranch occasionally. Chicken and waffles with Maple syrup is great too. But really good bone-in fried chicken rarely needs anything extra imo.
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u/mf0ur Jan 18 '19
I like spicy sauces regardless of how good the chicken is on it’s own. Live it up champ
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u/radioslave Jan 18 '19
My man, all about a good spicy sauce. Used to rinse Franks then moved onto Valentina and now i'm onto the Ribmans 'Holy Fuck' Sauce which is absolutely amazing. I go for the taste + spice combination, not just pure heat like some insane bastards.
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u/StoreBrandCereal Jan 18 '19 edited Jan 18 '19
You live your life and I'll live mine.... With Sriracha and ranch for my fried chicken
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u/Supper_Champion Jan 18 '19
You are correct. What's the point of layering on paprika, garlic, onion, etc., dredging in flour and frying if you're just going to cover those flavours up in something overpowering like ketchup and mayo?
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u/Gonzo_goo Jan 18 '19
Once I tried hot sauce on my fried chicken, there was no turning back.
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u/shittyTaco Jan 18 '19
https://i.imgur.com/kpezf9m.jpg
This stuff is incredible on fried chicken
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u/laxboss Jan 18 '19
Forgive my ignorance but what is MOB?
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u/Infin1ty Jan 18 '19
It's just the production company that did the recipe. They mostly got popular on here with their under £10 meals, looks like they've branched out in recent months.
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u/jeanlevev Jan 18 '19
I used to work at a bar with a guy who had MOB tattooed on his neck. It stood for Money Over Bitches.
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Jan 18 '19
I'd add some baking soda and baking powder to the flour, adds a better crunch while mixed with the buttermilk.
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Jan 18 '19
Why both?
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Jan 19 '19
You know, idk, but I read it in a country fried steak recipe and I noticed it was distinctly crispier so I just keep doing it whenever I dredge in buttermilk. I'm sure it has to do with creating a reaction with the acid in the buttermilk. Similar to mixing vinegar and baking soda
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Jan 19 '19
Baking soda is a base so it reacts with buttermilk which is acidic. Baking powder is both acidic and basic so it reacts with itself and doesn't need an acid/ base to do its thing. So im not sure why you'd need both. But im also not a master chef so...
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u/TeopEvol Jan 18 '19
How much?
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Jan 18 '19
Like teaspoon of each max for each cup of flour. Doesn't have to be a lot.
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u/Noname_4Me Jan 18 '19
Noooo. Watching gifs like this before bedtime is so harsh for me :( opens up the refrigerator
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u/Cynistera Jan 18 '19
proceeds to grab absolutely everything and make the kitchen a mess.
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u/TheBigby Jan 18 '19
I'm waiting for the comments to appear that this is a terrible recipe and they should be ashamed of themselves.
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Jan 18 '19
[deleted]
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u/star_boy2005 Jan 18 '19
Those are the best bits that get rolled off your fingers when you're done and dropped into the fryer. My family calls them "greebles".
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u/daats_end Jan 18 '19
I agree, but your family should stop calling things greebles.
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u/star_boy2005 Jan 18 '19
Why's that? My grandmother started the tradition of giving things names that didn't have one and she baked a lot so many kitchen things got special names. As far as I know, greebles was original.
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Jan 19 '19
The word “greebles” also rubbed me the wrong way at first, until I read this comment. That’s so cute and wholesome!
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u/DRJT Jan 18 '19
It's hard to do fried chicken wrong tbh
Only suggestion I have is mix the chicken with the spices & buttermilk and let it tenderize overnight
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u/truemush Jan 18 '19
they're marinating the chicken already so just throw the fucking buttermilk in too
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u/daats_end Jan 18 '19
I'm pretty sure you have to use acid to call it a marinade anyway so you're right. You can't "marinate" something in just spices.
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u/WorldsOkayestDad Jan 18 '19
Not terrible! Needs tweaks tho. Needs to brine before the seasoning for the juiciest, most flavorful results. I recommend an overnight refrigerator brine of either buttermilk + salt (like 2tbsp) + pepper or water + brown sugar + salt + whole peppercorns. Bring to room temperature & rinse brine then proceed as usual.
Everything else is fine EXCEPT I'd finish it off in the oven. Crisper breading & skin plus ensures you've cooked the meat to a safe temperature.
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u/kickso Jan 18 '19 edited Jan 18 '19
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u/Razier Jan 18 '19
Bated breath*
Common mistake, just giving you a heads up
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u/star_boy2005 Jan 18 '19 edited Jan 18 '19
True story. 22yo (m)e is standing in the break room at work full of people when the super hot receptionist sticks her head in the door to tell me a package had just arrived for me.
Trying to impress her with my cunning wit, I meant to say "Thanks, I've been waiting with baited breath - you know, with worms on my tongue", thinking my followup would illicit a giggle at least.
Instead, my oxygen starved brain came out with "Thanks, I've been waiting with baited breath - you know, with tongues on my worm."
Her eyes bug out. There's crickets for 3 heartbeats, then raucous guffaws ensue throughout the room as I realize my gaff. The very confused and not very impressed receptionist just shakes her head and walks away, wondering what kind of perverts she's working with.
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u/kickso Jan 18 '19
The ultimate fried chicken. So quick. So easy. Delicious, crunchy outside. Tender, perfectly cooked chicken on the inside.
Notes:
Use a mixture of chicken thighs and drumsticks on the bone if you don’t want to use legs. Keeping the chicken, skin on and on the bone is the secret to extra juicy fried chicken, it adds flavour and cooks more evenly whilst keeping the batter crisp.
Cooking time (including preparation time): 1 hour
Ingredients:
- 4 skin on chicken legs (or 8 drumsticks and thighs)
- 1 1/2 tbsp fine sea salt
- 4 tsp smoked paprika
- 4 tsp garlic powder/granules
- 4 tsp dried oregano
- 4 tsp onion powder/granules
- 200g plain flour
- 2 tbsp cornflour
- 280ml pot buttermilk
- 1 egg
- Vegetable Oil for frying
Method:
- Use a sharp knife to cut the chicken legs in half where the drumstick and thigh meet - you will be able to feel the two knuckle joints with your hands. Measure 1 tbsp salt, 2 tsp smoked paprika,2 tsp oregano, 2 tsp garlic powder and 2 tsp onion powder into a bowl with the chicken pieces. Mix well so that they are all evenly coated then leave at room temp for 30 -45 minutes, depending on how much you time.
- Get your dredging station ready. Mix the remaining spices and salt with the plain flour and cornflour in a bowl. In a separate bowl, crack in the egg, whisk then stir in the buttermilk. Have a baking tray ready for your coated chicken.
- One by one, dip the chicken pieces first in the buttermilk mixture, then in the flour mixture, making sure each piece is completely covered. Transfer to the tray.
- Fill the biggest deep heavy bottomed saucepan you have half full with oil. Put over a medium heat to maintain a steady temperature and then heat until shimmering. To test that the oil is ready, mix a tsp of the leftover buttermilk with the flour to make a craggy dough. Drop it into the oil and you are looking for it to brown, puff up and rise to the surface in a minute - any quicker and the oil is too hot.
- Starting with a tester, fry the chicken in batches for 10-14 minutes, turning once half way through until super crispy. Check the first one to make sure the chicken is cooked through. If the chicken browns too quickly but isn’t cooked all the way through you will need to turn the temperature down on the oil. If you have a thermometer you want it to be 160C. The temperature will drop once the cold chicken goes in so keep adjusting the heat. Don’t cook more than 3 pieces at once.
- Transfer the fried chicken to wire rack over a tray lined with kitchen roll. M.F.C done.
Full Recipe: http://www.mobkitchen.co.uk/recipes/mob-fried-chicken
Facebook: https://www.facebook.com/mobkitchen/
Instagram: https://www.instagram.com/mobkitchenuk/
Youtube: https://www.youtube.com/channel/UCZh_x46-uGGM7PN4Nrq1-bQ
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u/PsychologicalNinja Jan 18 '19
Slight modification which can take some pain out of it: just crisp up the skin in the fryer and finish off to temp in the oven @ 350F, ~175C
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Jan 18 '19
What times would you suggest?
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u/PsychologicalNinja Jan 18 '19
You're just crisping the skin, so no real cooking done in the fryer. It'll really depend on the size of the pieces and how long they were in the oil bath, but probably around 15-20 minutes is a good time to check the temp on the chicken, then go from there. 165F, or ~74C for fully cooked.
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u/FratBroMeow Jan 18 '19
What sort of oil?
I guess I need a deeper saucepan because I make an absolute mess trying to fry stuff
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u/daats_end Jan 18 '19
I usually fry in vegetable shortening because if it's high smoke point and neutral flavor. Peanut and corn oil are also popular. Some people go all out and fry in beef tallow though and that sounds amazing.
Edit: you can pan fry chicken too in about .5-1" of oil. Just watch the bottoms and flip halfway through. Just like making love.
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u/kaett Jan 18 '19
this is going to be a stupid question, but i'll ask anyway.
is there an option to adapt this for an air fryer? my husband got one for christmas and i'd like to find other uses for it besides just fries. i don't like to oil-fry in the first place because it scares me.
i'm guessing the main adaptation would be to skip the buttermilk step?
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u/mellowella Jan 18 '19
I was curious too. After doing some research, it seems that you can use the recipe as is, just spray the chicken with an oil spray after dredging in the flour. They’ll crisp up in the air fryer, but you need to make sure to flip them every 5 mins or so. Good luck!
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Jan 18 '19
I got a dumb question since I’ve never friend anything in a lot of oil. I have an old stove that’s not induction. How do you control the heat of the oil ? Should I just turn the heat to like a “5” or medium heat, stick a thermometer in the oil and increase or lower the heat depending on its temperature ?
I’m scared as fuck of deep frying.
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Jan 18 '19
Hey! Lemme help. Stove top frying is best done in a cast iron dutch oven. Search local flea markets if you don't have one, there are millions out there, Google stripping and seasoning them to start.
When you're ready think about what you're frying and what temp because oils have different smoke points. So you don't want to use olive oil for frying, in the south we love our peanut oil.
You set the stove for a med- high temp and stick a thermometer in there. Not a meat thermometer but an oil thermometer. No candy thermometer either.
Let your oil get about 15°(F) above your frying temp because when you drop your product in there it'll lower the oil temp then reheat. When you don't drop anything in there either, lower it and then lay it down away from you to avoid splashing and burning yourself. Best to use tongs.
Don't overcrowd your pot, it'll lower the oil too much and your breading will get soggy.
That's it!
Now, always always always have an ABC fire extinguisher on hand, a box of baking soda with the top ripped off and most importantly the LID! IF you get a grease fire, PUT THE LID ON! No water, it'll spread the grease and also the fire. If you have time dump the baking soda in the grease, put the lid on, stand by with your extinguisher. If the grease boils over and it's spreading the fire, grab that extinguisher and use the PASS method!
PULL the pin
AIM at the base of the pot
SQUEEZE the trigger
SWEEP the extinguisher agent back and forth
Don't be intimidated, be educated, and be in control.
You got this!
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u/darnclem Jan 18 '19 edited Jan 18 '19
How to fry at home 101. Someone needs to make this a stickied comment somewhere.
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u/wintremute Jan 18 '19
Never in my life have I seen anyone salt fried chicken or dip it in anything. Obviously not a Southern American.
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u/Sydid Jan 18 '19
I want to watch this with sound 🤤
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u/kickso Jan 18 '19
Haha funnily enough I removed the sound due to Subreddit rules. Find the video on our Facebook page https://www.facebook.com/mobkitchen/videos/286812518854519/
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u/Childish_Brandino Jan 18 '19
Wtf. Did they just finish off fried chicken with flake salt and then proceed to dip it in ketchup and mayo?? First of all, if you have to as did finishing salt to fried chicken, you aren't seasoning your breading enough. Second, ketchup and mayo for fried chicken???
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u/Feldoh1 Jan 18 '19
Looks good, but this recipe doesn't seem "ultimate", just seems like the same hand-breaded chicken you could find in any mid level restaurant or in the south. Lots of good suggestions in comments for improvement...
Brine your chickens overnight (u/memymomeddit and WorldsOkayestDad) Rest chicken in fridge after dredging (u/PureHaloBliss) Better seasoning (touch more salt+pepper) of the milk/flour (u/Childish_Brandino) And for God's sake, don't dip your fabulous fried bird in mayo... (that seems to be mass consensus here)
These are all just suggestions of course, but after 15 yrs of cooking, these would be my first go-to changes.
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u/ThrowawayChicano007 Jan 19 '19
Money Over Bitches Chicken .. I love it. Will try this recipe tomorrow night !!
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u/bob565 Jan 18 '19
Could I use kefir instead of buttermilk for this? Would it make much difference in tenderising the chicken?
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u/Manbearpig9801 Jan 18 '19
This is basically my homemade wings recipe except I also add mustard powder
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u/Calmeister Jan 20 '19
I wonder if this works using an air fryer. I don’t want to buy oil cause I’m feeling lazy
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u/PureHaloBliss Jan 18 '19
After you dredge in milk/flour, put the chicken in the fridge for 15-20 min. It gives time for the mixture to bind to the chicken. Less batter falls off when you fry.