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!