The New "What did you do with your Z today" (with off topic replies) XXXI

FPenvy · 12-26-2018, 10:41 AM

Quote:

Originally Posted by Rusty

Spooler wants all of us to come for New Year's. He said that his wife is cooking for us.

i'd love to join but i got no time off left.

bunk · 12-26-2018, 10:42 AM

Morning folks! Hope everyone had a great Christmas. From the looks of the forum, you guys did...lol

bunk · 12-26-2018, 11:00 AM

Speaking of fried chicken, Aunt Duddie has a recipe that I used to cook (havent made it in a couple years). It was the CRUNCHIEST, most moist, and delicious fried chicken I ever made or had.

BRINE
1 quart cold water
1/4 cup salt
1/4 cup sugar
4 pounds bone-in, skin-on chicken pieces

BATTER
1 cup all-purpose flour
1 cup cornstarch
5 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups cold water
3 quarts peanut or vegetable oil or Crisco Shortening

Instructions
1. MAKE BRINE Whisk water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to 1 hour.
2. MAKE BATTER Whisk flour, cornstarch, pepper, paprika, cayenne, baking powder, salt, and water in large bowl until smooth. Refrigerate batter while chicken is brining.
3. FRY CHICKEN Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels. Re-whisk batter. Transfer half of chicken to batter. One piece at a time, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 12 to 15 minutes. Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. I kept the chicken warm in a 175* oven on a rack over some paper towels in a sheet pan.

Zingston · 12-26-2018, 11:05 AM

Quote:

Originally Posted by bunk

Speaking of fried chicken, Aunt Duddie has a recipe that I used to cook (havent made it in a couple years). It was the CRUNCHIEST, most moist, and delicious fried chicken I ever made or had.

BRINE
1 quart cold water
1/4 cup salt
1/4 cup sugar
4 pounds bone-in, skin-on chicken pieces

BATTER
1 cup all-purpose flour
1 cup cornstarch
5 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups cold water
3 quarts peanut or vegetable oil or Crisco Shortening

Instructions
1. MAKE BRINE Whisk water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to 1 hour.
2. MAKE BATTER Whisk flour, cornstarch, pepper, paprika, cayenne, baking powder, salt, and water in large bowl until smooth. Refrigerate batter while chicken is brining.
3. FRY CHICKEN Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels. Re-whisk batter. Transfer half of chicken to batter. One piece at a time, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 12 to 15 minutes. Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. I kept the chicken warm in a 175* oven on a rack over some paper towels in a sheet pan.

Sounds amazing!

bunk · 12-26-2018, 11:08 AM

Quote:

Originally Posted by Zingston

Sounds amazing!

It really is. The brine and cornstarch are the secret I think. The spices, Ive done different variations, but they all came out great. The gf isnt too big on fried foods, but when we first started dating, she would ask me to make this every couple weeks...lol

Zingston · 12-26-2018, 11:11 AM

Quote:

Originally Posted by bunk

It really is. The brine and cornstarch are the secret I think. The spices, Ive done different variations, but they all came out great. The gf isnt too big on fried foods, but when we first started dating, she would ask me to make this every couple weeks...lol

Ha ha! I dated a vegetarian once that would always want a piece of my steak, chicken, pork or fish. Funny... I never asked for anything from her plate.

Spooler · 12-26-2018, 11:15 AM

Quote:

Originally Posted by Rusty

Spooler wants all of us to come for New Year's. He said that his wife is cooking for us.

You wished. LOL

bunk · 12-26-2018, 11:18 AM

Quote:

Originally Posted by Zingston

Ha ha! I dated a vegetarian once that would always want a piece of my steak, chicken, pork or fish. Funny... I never asked for anything from her plate.

lol... Those are the best ones for your wallet! I wouldve ordered a rare steak and given her a piece!

Zoren 370 · 12-26-2018, 11:45 AM

Quote:

Originally Posted by Leingod

Who the heck let the vette owner in here again...

F*ck you kid give respect to a senior citizen driving a vette!

I’ll smack you with my walker!! Lol

Zoren 370 · 12-26-2018, 11:47 AM

Quote:

Originally Posted by Rusty

Spooler wants all of us to come for New Year's. He said that his wife is cooking for us.

I need a formal invitation from Spooler!

Wink..wink!!

Rusty · 12-26-2018, 11:58 AM

Quote:

Originally Posted by Zoren 370

F*ck you kid give respect to a senior citizen driving a vette!

I’ll smack you with my walker!! Lol

Thought you was going to say that you was going to smack him with your 3rd leg.

Rusty · 12-26-2018, 11:59 AM

Quote:

Originally Posted by Zoren 370

I need a formal invitation from Spooler!

Wink..wink!!

What time everyone meeting at Spooler's place?

bunk · 12-26-2018, 12:05 PM

Quote:

Originally Posted by Rusty

What time everyone meeting at Spooler's place?

I think pets are welcome as well.

Zoren 370 · 12-26-2018, 12:14 PM

Quote:

Originally Posted by Rusty

Thought you was going to say that you was going to smack him with your 3rd leg.

Yeah with my 3 inch other leg!!

Its like a spitting cobra! It hurts dude!

Zoren 370 · 12-26-2018, 12:15 PM

Quote:

Originally Posted by bunk

I think pets are welcome as well.

Goodness someone likes to play with animals!

This is getting interesting!

12-26-2018, 10:42 AM	#497 (permalink)
bunk A True Z Fanatic Join Date: Mar 2018 Location: Southern California Posts: 4,077 Drives: 2010 370z Roadster Rep Power: 2684369	Morning folks! Hope everyone had a great Christmas. From the looks of the forum, you guys did...lol Rusty and Zingston like this. __________________ -Drop in K&N Filter -Invidia Gemini CBE -Z1 Oil Cooler -Swift Springs - EcuTek -Forgestar F14 -SPL Camber Links -Akebono BBK Upgrade -Z1 Premium SS Lines -SPL Diff Bushings -SPL FUCAs - BellRaceworks Diff Brace

12-26-2018, 11:00 AM	#498 (permalink)
bunk A True Z Fanatic Join Date: Mar 2018 Location: Southern California Posts: 4,077 Drives: 2010 370z Roadster Rep Power: 2684369	Speaking of fried chicken, Aunt Duddie has a recipe that I used to cook (havent made it in a couple years). It was the CRUNCHIEST, most moist, and delicious fried chicken I ever made or had. BRINE 1 quart cold water 1/4 cup salt 1/4 cup sugar 4 pounds bone-in, skin-on chicken pieces BATTER 1 cup all-purpose flour 1 cup cornstarch 5 teaspoons pepper 1 teaspoon paprika 1/2 teaspoon cayenne pepper 2 teaspoons baking powder 1 teaspoon salt 1 3/4 cups cold water 3 quarts peanut or vegetable oil or Crisco Shortening Instructions 1. MAKE BRINE Whisk water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to 1 hour. 2. MAKE BATTER Whisk flour, cornstarch, pepper, paprika, cayenne, baking powder, salt, and water in large bowl until smooth. Refrigerate batter while chicken is brining. 3. FRY CHICKEN Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels. Re-whisk batter. Transfer half of chicken to batter. One piece at a time, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 12 to 15 minutes. Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. I kept the chicken warm in a 175* oven on a rack over some paper towels in a sheet pan. __________________ -Drop in K&N Filter -Invidia Gemini CBE -Z1 Oil Cooler -Swift Springs - EcuTek -Forgestar F14 -SPL Camber Links -Akebono BBK Upgrade -Z1 Premium SS Lines -SPL Diff Bushings -SPL FUCAs - BellRaceworks Diff Brace

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