Your best fried chicken recipe(s)?
- linguafood Mar 17, 2010 07:38 AM
Sorry if there's already been threads on this, but my search came up with zip.
I finally want to start my frying frenzy tonight, and the house vote came down on fried chicken (wings, thighs, something like that).
I have a deep-fryer.
We've been playing with fried chicken here at Chez Clam the past couple of years. We like the buttermilk brine method. Some add lots of herbs and spices to the buttermilk. We like it just fine with some salt and Frank's Hot Sauce added. (Use 2 cups buttermilk for a 3 to 3.25 pound chicken.) Let the chicken sit in the brine for at least one hour. Then remove the chicken pieces from the buttermilk and roll in seasoned flour. For seasonings we do something very like the recipe for the knock-off Popeyes above. Also, the suggestion to let the floured pieces dry for 20 minutes is crucial. Also crucial: don't use a larger chicken than 3.25 pounds. And even then, cut the 2 breast pieces in half.
Have fun. Dinner should be fab!
My best way is Marion Brown's recipe:
The recipe calls for a whole fryer, but since it was just the two of us we picked up a package of 5 drumsticks. Rinse the chicken in cold water and pat dry. In a gallon sized plastic bag, mix 1/2 cup flour, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp cayenne and 1 tsp paprika (this is modified for the smaller portion.) Shake the chicken in the bag and coat evenly but then shake off all excess flower. Heat 1 cube butter and 1 cup shortening in the fryer until smoking hot (don’t worry if it bubbles from the butter, it will go down and get hot without burning.) Carefully drop in the chicken and cook covered until a LIGHT golden brown on both sides, this will take about 4 minutes per side.
Turn back to original side and cook covered until a Dark brown on both sides, this will take about 5 minutes per side. reduce the heat and cook 5 additional minutes on each side (until fork tender) or until chicken is cooked through. Remove from the fryer to a paper towel lined plate and let drip – transfer to a parchment lined baking sheet and put in an oven that is heated to 250 to keep warm. Drain most of the grease from the fryer, reserving about 2 tbs of fat and ALL the pan drippings. Add 2 tbs of flour and mix well, slowly mix in 2 cups of milk. Bring to a simmer and leave until desired thickness. This recipe calls for a very traditional white southern gravy but we like spices so we added a liberal amount of salt, pepper, garlic and paprika.
Creole Oven Fried Chicken Thighs
This recipe makes a spicy, batch of creole fried chicken in the oven. Brining (soaking the chicken in salt and spice solution) before cooking allows the chicken to absorb spices and some of the soaking water for a moister, more flavorful chicken.
I used the Cook's Country TV Creole Fried Chicken recipe as a starting point for developing this oven fried chicken recipe.
-4 lbs chicken thighs, bone in, skin removed
-1 quart (4 cups) water
-1/4 cup granulated sugar
-3 Tablespoons Worcestershire sauce
-3 Tablespoons Tabasco sauce (or your favorite red pepper hot sauce)
-2 Tablespoons seasoning salt
-1 Tablespoon garlic powder
Seasoned brine: Whisk together the water, granulated sugar, Worcestershire sauce, Tabasco sauce, salt, and garlic powder in large bowl until sugar and seasoning salt dissolve.
Add chicken to seasoned brine and refrigerate, covered, for 1 to 8 hours. Don't brine longer than 8 hours or chicken will be too salty. I usually brine about 4 hours.
Discard the seasoned brine and rinse chicken well. Pat chicken dry with paper towels. Rinsing removes excess salt and the chicken must be dry for coating mix to stick.
Preheat oven to 375-F. Adjust rack to middle position of oven.
-2 cups uncrushed, unsweetened, corn flakes cereal (such as Kellogg's Corn Flakes) (crushed down makes about 1 cup of coating)
-2 Tablespoons flour
-1 Tablespoon paprika
-1 teaspoon ground black pepper
-1 teaspoon ground white pepper
-1/8 to 1/16 teaspoon cayenne red pepper (more or less to taste)
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon poultry seasoning
-1/2 to 1 teaspoon seasoning salt (more or less to taste)
-aerosol cooking spray
Crush corn flakes in a 1-gallon zip-lock bag with rolling pin. Don't crush to a fine dust, leave some small bits of flakes for a crispy coating on the chicken.
Mix remaining dry ingredients together in small bowl and add to crushed corn flakes in zip-lock bag. Shake to mix well.
Spray each piece of chicken on both sides with cooking spray until damp enough for cornflake coating to stick. Place each oiled chicken thigh, one at a time, into zip lock bag and coat with crushed corn flakes and spices.
Place coated thighs bone side down on baking sheet about 1 inch apart.
Sprinkle any unused crushed corn flake mixture from zip-lock bag over chicken thighs until they are all coated evenly.
Spray each corn-flake coated chicken thigh on baking sheet with more cooking spray, just to slightly moisten coating. Be careful not to rinse off coating with the spray.
Bake on middle rack of oven at 375-F for 30 to 45 minutes or until internal meat temperature reaches 175-F. If you don't have a meat thermometer, cook until juices from chicken run clear and meat near bone is no longer pink.
Do not turn thighs over during cooking or coating may fall off.