Fried Chicken: Difference between revisions

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=== Ingredients ===

=Ingredients=

8 pieces broiler/fryer ~~{{ingredientlink|name=~~chicken~~}} ~~

'''<big>8</big>''' pieces broiler/fryer chicken

~~2 cups low fat {{ingredientlink|name=buttermilk}} ~~

~~2 tablespoons kosher {{ingredientlink|name=salt}} ~~

~~2 tablespoons Hungarian {{ingredientlink|name=paprika}} ~~

~~2 teaspoons {{ingredientlink|name=garlic powder}} ~~

~~1 teaspoon {{ingredientlink|name=cayenne pepper}} ~~

~~{{ingredientlink|name=Flour}}, for dredging ~~

~~{{ingredientlink|name=Vegetable shortening}}, for frying ~~

~~=== Description ===~~

<big>'''2'''</big> cups low fat buttermilk

~~Best fried chicken recipe ever - no one will know the secret recipe unless you tell them.~~

~~=== Rating ===~~

<big>'''2'''</big> Tablespoons kosher salt

~~Recipe Rating based on a scale of 1-5:~~

~~5 Favorite~~

~~=== Procedure ===~~

<big>'''2'''</big> Tablespoons Hungarian paprika

~~Place {{ingredientlink|name=chicken}}pieces into a plastic container and cover with {{ingredientlink|name=buttermilk}}. Cover and refrigerate for 12 to 24 hours (or as long as you have).~~

<~~br>~~

~~Melt enough {{ingredientlink|name=Vegetable 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.<br~~>

~~ ~~

~~Drain chicken in a colander. Combine {{ingredientlink|name=salt}}, {{ingredientlink|name=~~paprika}}, {{ingredientlink|name=garlic powder}}, and {{ingredientlink|name=cayenne pepper}}. Liberally season chicken with this mixture. Dredge chicken in {{ingredientlink|name=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.

=== ~~Yield~~ ===

<big>'''2'''</big> teaspoons garlic powder

<big>'''1'''</big> teaspoon cayenne pepper

Flour, for dredging

Vegetable shortening, for frying

=Procedure=

'''Place''' chicken pieces into a plastic container and cover with buttermilk

'''Cover''' and '''refrigerate''' for 12 to 24 hours (or as long as you have)

'''Melt''' enough Vegetable 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°F

Do not allow oil to go over 325°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

= Yield =

4 servings, 2 pieces of chicken each

=== Date ===

= Date =

June 10, 2007

=== Source ===

= Source =

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15279,00.html

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15279,00.html Recipe courtesy Alton Brown Show: Good Eats, Episode - Fry Hard 2: The Chicken (Fried)

Recipe courtesy Alton Brown

Show: Good Eats, Episode - Fry Hard 2: The Chicken (Fried)

~~=== Prep Time ===~~

= Cook Time =

~~Varies. Minimum - 15 minutes~~

=== Cook Time ===

30 minutes

~~=== Notes ===~~

[[Category:Chicken]]

[[Category:Main Dish]]

[[Category:Dinner]]

__NOTOC__

__NOEDITSECTION__

~~[[Category:Main Dish]]~~

@@ Line 1: / Line 1: @@
-=== Ingredients ===
+=Ingredients=
-pieces broiler/fryer {{ingredientlink|name=chicken}}<br>
+'''<big>8</big>''' pieces broiler/fryer chicken
-cups low fat {{ingredientlink|name=buttermilk}}<br>
-tablespoons kosher {{ingredientlink|name=salt}}<br>
-tablespoons Hungarian {{ingredientlink|name=paprika}}<br>
-teaspoons {{ingredientlink|name=garlic powder}}<br>
-teaspoon {{ingredientlink|name=cayenne pepper}}<br>
-{{ingredientlink|name=Flour}}, for dredging<br>
-{{ingredientlink|name=Vegetable shortening}}, for frying<br>
-=== Description ===
+<big>'''2'''</big> cups low fat buttermilk
-Best fried chicken recipe ever - no one will know the secret recipe unless you tell them.
-=== Rating ===
+<big>'''2'''</big> Tablespoons kosher salt
-Recipe Rating based on a scale of 1-5:<br>
-Favorite
-=== Procedure ===
+<big>'''2'''</big> Tablespoons Hungarian paprika
-Place {{ingredientlink|name=chicken}}pieces into a plastic container and cover with {{ingredientlink|name=buttermilk}}. Cover and refrigerate for 12 to 24 hours (or as long as you have).<br>
-<br>
-Melt enough {{ingredientlink|name=Vegetable 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.<br>
-<br>
-Drain chicken in a colander. Combine {{ingredientlink|name=salt}}, {{ingredientlink|name=paprika}}, {{ingredientlink|name=garlic powder}}, and {{ingredientlink|name=cayenne pepper}}. Liberally season chicken with this mixture. Dredge chicken in {{ingredientlink|name=flour}}and shake off excess.<br>
-<br>
-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.)<br>
-<br>
-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.<br>
-=== Yield ===
+<big>'''2'''</big> teaspoons garlic powder
+<big>'''1'''</big> teaspoon cayenne pepper
+Flour, for dredging
+Vegetable shortening, for frying
+=Procedure=
+'''Place''' <span style="background:lightgreen">chicken pieces</span> into a plastic container and cover with <span style="background:lightgreen">buttermilk</span>
+'''Cover''' and '''refrigerate''' for 12 to 24 hours (or as long as you have)
+'''Melt''' enough <span style="background:lightgreen">Vegetable shortening</span> (over low heat) to come just '''<sup>1</sup>/<sub>8</sub>''' inch up the side of a 12 inch cast iron skillet or heavy fry pan
+Once shortening liquefies raise heat to 325°F
+<span style="color:red">Do not allow oil to go over 325°F</span>
+'''Drain''' <span style="background:lightgreen">chicken</span> in a colander
+'''Combine''' <span style="background:lightgreen">salt</span>, <span style="background:lightgreen">paprika</span>, <span style="background:lightgreen">garlic powder</span>, and <span style="background:lightgreen">cayenne pepper</span>
+'''Liberally''' '''season''' <span style="background:lightgreen">chicken</span> with this mixture
+'''Dredge''' <span style="background:lightgreen">chicken</span> in <span style="background:lightgreen">flour</span> and '''shake''' off excess
+'''Place''' <span style="background:lightgreen">chicken</span> skin side down into the pan
+Put <span style="background:lightgreen">thighs</span> in the center, and <span style="background:lightgreen">breast</span> and <span style="background:lightgreen">legs</span> around the edge of the pan. The oil should come half way up the pan
+'''Cook''' <span style="background:lightgreen">chicken</span> until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. <span style="color:red">(Be careful to monitor shortening temperature every few minutes.)</span>
+'''Drain''' <span style="background:lightgreen">chicken</span> on a rack over a sheet pan. <span style="color:red">Don't drain by setting chicken directly on paper towels or brown paper bags</span>
+If you need to hold the <span style="background:lightgreen">chicken</span> before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven
+= Yield =
 servings, 2 pieces of chicken each
-=== Date ===
+= Date =
 June 10, 2007
-=== Source ===
+= Source =
-http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15279,00.html<br>
+http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15279,00.html<br>Recipe courtesy Alton Brown<br>Show: Good Eats, Episode - Fry Hard 2: The Chicken (Fried)<br>
-Recipe courtesy Alton Brown<br>
-Show: Good Eats, Episode - Fry Hard 2: The Chicken (Fried)<br>
-=== Prep Time ===
+= Cook Time =
-Varies.  Minimum - 15 minutes
-=== Cook Time ===
 minutes
-=== Notes ===
 [[Category:Chicken]]
+[[Category:Main Dish]]
 [[Category:Dinner]]
 __NOTOC__
 __NOEDITSECTION__
-[[Category:Main Dish]]