Fried Chicken: Difference between revisions

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=== Ingredients ===
=Ingredients=
8 pieces broiler/fryer {{ingredientlink|name=chicken}}<br>
'''<big>8</big>''' pieces broiler/fryer chicken
2 cups low fat {{ingredientlink|name=buttermilk}}<br>
2 tablespoons kosher {{ingredientlink|name=salt}}<br>
2 tablespoons Hungarian {{ingredientlink|name=paprika}}<br>
2 teaspoons {{ingredientlink|name=garlic powder}}<br>
1 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>
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>
<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 =
4 servings, 2 pieces of chicken each
4 servings, 2 pieces of chicken each


=== Date ===
= Date =
June 10, 2007
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 ===
Varies.  Minimum - 15 minutes


=== Cook Time ===
= Cook Time =
30 minutes
30 minutes


=== Notes ===


[[Category:Chicken]]
[[Category:Chicken]]
[[Category:Main Dish]]
[[Category:Dinner]]
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Latest revision as of 23:08, 27 October 2024

Ingredients

8 pieces broiler/fryer chicken

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

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

June 10, 2007

Source

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)

Cook Time

30 minutes


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