You're only supposed to turn the chicken once..or deep fry. This is one of the best recipes...
***Fried Chicken***
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.
I need a great fried chicken recipe?
brine your chicken first it is the secret to tender juicy flavorful chicken! do a search for alton browns brine on the food network- i swear by it! i think his is salt sugar and cayenne, i also add garlic powder and onion powder. sorry i am on my laptop no access to recipes and i found my post on a cooking forum for my fried chicken recipe. %26gt;%26gt;%26gt;
DRY DREDGE:
3 CUPS FLOUR
2 T GARLIC
1 T CHILI POWDER
PEPPER TO TASTE
1 T ONION POWDER
1 PACK CRACKERS, CRUSHED
SALT TO TASTE
CORNMEAL, PARMESAN CHEESE, BREAD CRUMBS.....
BATTER:
1 EGG
3/4 CUP MILK
1/2 TSP SALT
3/4 CUP FLOUR
1/2 TSP PEPPER
1/2 TSP ONION POWDER
1/2 TSP GARLIC POWDER
1 T LEMON JUICE
DREDGE CHICKEN, BATTER, DREDGE AGAIN TILL COATED THICK. REST. DEEP FRY BUTTER CRISCO 365 TO 375 UNTIL GOLDEN.
Soak the chicken overnight in buttermilk with a little salt, sugar and a few smashed cloves of garlic. Drain thoroughly, then sprinkle on some seasoning (I use a mix of salt, pepper, paprika, garlic powder, onion powder, and a little cheyenne pepper, but you can make up your own to suit your tastes). After seasoning, coat the chicken with flour and place it into a pan of hot oil. Turn only once.
soak the chicken pieces in buttermilk with hot sauce in it(don't worry it doesn't make it hot) for at least 30 minutes. drain the chicken coat it in flour then fry in hot oil don't turn it until its good and brown the coating will release from the skillet when it done enough, salt it after cooking this helps too, something to do with salt bringing moisture out into the oil.
I do it all the time here is my recipe.
Take the chicken and wash/rinse out with water
Place in microvable dish and pour Soy Sauce over and in it
I put aluminum foil on the tips of the legs and wings (its o.k. to do this). Depending on the size of the chicken I put it on for 30-35 mins
baste every now and then with the soy sauce in the dish.
http://hubpages.com/_36442/search/chicke鈥?/a>
Clean and dry your bird parts (bone in, skin on)
salt and pepper (season all is good too)
dredge in plain ole flour
cook in shortening that is approx 1 in deep -Med high heat ,needs to sizzle pretty good
turn once, when the sizzle slows
cook till golden
fry it in oil deep enough that you only turn it once. Make sure your oil is hot enough - 350 degrees.
I have no recipe but I like your question and its nice to see them.
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