Tried adding another step to our fried chicken last week. It was total success. Old rating 8.5, new rating a 10. Might work for wild game, not sure.
It really don't add any HOT.

Deep fry your chicken as usual at 375F oil until the internal temp gets to 140F and the chicken is still a bit pale. Dip the pieces in a mix of 1 cup hot sauce (Valentina is what we use) and a sploosh of chlorine-free water and fry until the water cooks off. Re-dip and fry until it's temp is around 170.
P.S. We de-fat/moisture the skin with a heavy layer of sea salt for 2 hours prior to cooking. Then rinse thoroughly as you massage it to get the salt off. Then pat dry and season and coat with flour lightly.

That looks good. I’ve never tried Valentina. Is it hot?
Doesn’t the water sizzle and send hot oil flying all over your kitchen?

Valentina is probably on the light side of medium, easy on the vinegar, no citric. Tastes like ripe cherry pepper kind of.
Water flare up less than 2 inches. Nothing crazy.

Thanks

That looks really good. I cook a lot of things but have never gotten the hang of fried chicken. I love to eat it though.

My biggest hurdle in 3-4 years had been finding high Q fresh tasty chicken. Bland in = bland out ya know. Per doodoo has been sub par since the young-un took over. The ol'' man would be pissed.
Next challenge, the ultimate boneless chicken breast.
The Wife perfected the cutlets already.
Eat good.

I LOVE fried chicken!

Oh, baby!

Looking at the pics again makes me hungry once more!

I have been looking for a great friend chicken place ever since we moved to Vegas. UEG are you listening? The Yard bird in the Venetian Hotel. OMGOODNESS!

Mark

I am moving this one toward the top of the list. It just looks too good not to try!
Randy, that Serbian/Barberton chicken recipe down below convinced me that with practice, I too, a white boy from Oregon, could fry edible chicken. Give it a try -- and just be sure your oil is deep enough that the chicken pieces can float in it.

quote:

I have been looking for a great friend chicken place ever since we moved to Vegas. UEG are you listening? The Yard bird in the Venetian Hotel. OMGOODNESS!

Yes, Mark, I am listening! We have tried the chicken at the Yard Bird, at the Venetian. It's been some time ago, but we've been there a number of times. One of our daughters put us all on to it back in the day. It is outstanding.

I love fried chicken, but most of the time it's either my wife's fried chicken, which is fantastic, or if I'm on the fly, then it's Popeye's chicken breasts. I had some KFC the other night. Not again.

I highly recommend using a digital thermometer because I have seen the regular ones being off as much as 10 degrees and that is huge when it comes to fried chicken, pork and the rarer beef.

Vaughn, I agree with your preference for Popeyes + no use for KFCs "bucket of beaks". Funny, I can make great chicken fried steak strips w/ gravy but actual chicken I've had a hard time with.

quote:

Funny, I can make great chicken fried steak strips w/ gravy

Damn, Randy, that sounds SO GOOD!

I know If I want the boys to come over right away I just tell them that's whats on the stove + I get instant results.