Author Topic: Pennsylvania Fried Chicken  (Read 302 times)

Online Perazzimx14

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Pennsylvania Fried Chicken
« on: April 20, 2019, 02:37:31 PM »
Chicken pieces spread out on parchment paper.



Coat with Tony Chachere's creole seasoning



While we at it might as well do up some hearts, gizzards and livers for tomorrow. They get Tony C's and a little butter for good measure.



Pieces all vac packed and ready for the sous vide



Coleman can cooler filled with water and bags of chicken bathing nicely



all set up and will sous vide at 165 for a couple hours



After the sous vide bath the chicken will be cooked but since this is PFC (Pennsylvania Fried Chicken)we'll mix up a little beer batter wit more Tony C' and give the piece a quick dunk then open fried in a shallow harrow wok just to crisp up the beer batter.


The offal will stay in the SV for 18 to 20 hours then i'll skewer the meats and grill over lump charcoal  basting with with Soy Vay very teriyaki.









« Last Edit: April 20, 2019, 05:41:07 PM by Perazzimx14 »
I'm overweight but identify as skinny, I'm trans-slender!

Online Furbo

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Re: Pennsylvania Fried Chicken
« Reply #1 on: April 20, 2019, 03:42:49 PM »
So....for all of us in PA.....when & where is dinner?
Carlisle, PA
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Online Perazzimx14

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Re: Pennsylvania Fried Chicken
« Reply #2 on: April 20, 2019, 04:28:38 PM »
So....for all of us in PA.....when & where is dinner?


About 18 miles south of you in Carlisle. I'm right off I-81 exit 20, Scotland.

As far as dinner probably around 6:30. I got a few more beers to drink and then a vodka on the rocks to get warmed up then I'll light the harrow wok.

This chicken is also getting fried in Kune Kune lard I render down from a bunch of fat cap I saved when I cut up the piggy.


Also the Kielbasa is coming off the smoker in about 10 minutes.

Stop by if you want. I'll PM you my #
« Last Edit: April 20, 2019, 04:34:42 PM by Perazzimx14 »
I'm overweight but identify as skinny, I'm trans-slender!

Offline troyhamilton

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Re: Pennsylvania Fried Chicken
« Reply #3 on: April 20, 2019, 04:59:26 PM »
my mama was cajun i  can out cook any of you yankees or okies lol. tonys stuffs too salty...
Dr Frankie!
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we need a tech section!

Online guzzi ride

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Re: Pennsylvania Fried Chicken
« Reply #4 on: April 20, 2019, 05:45:46 PM »
Looks delicious.

Online Perazzimx14

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Re: Pennsylvania Fried Chicken
« Reply #5 on: April 21, 2019, 05:19:30 PM »


After 24 hours at 165 degrees



Bag cut open and juice drained to reveal the browned bits of goodness. After the whites are trimmed from the gizzards they are skewered



A quick sear over lump charcoal and basted with Soy Vay




Thes are the best gizzards and hearts I've made or eaten to date. Tender as fillet and super flavorful.
I'm overweight but identify as skinny, I'm trans-slender!

 


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