Fried Chicken: Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
=== Ingredients === | === Ingredients === | ||
8 pieces broiler/fryer chicken<br> | 8 pieces broiler/fryer {{ingredientlink|name=chicken}}<br> | ||
2 cups low fat buttermilk<br> | 2 cups low fat {{ingredientlink|name=buttermilk}}<br> | ||
2 tablespoons kosher salt<br> | 2 tablespoons kosher {{ingredientlink|name=salt}}<br> | ||
2 tablespoons Hungarian paprika<br> | 2 tablespoons Hungarian {{ingredientlink|name=paprika}}<br> | ||
2 teaspoons garlic powder<br> | 2 teaspoons {{ingredientlink|name=garlic powder}}<br> | ||
1 teaspoon cayenne pepper<br> | 1 teaspoon {{ingredientlink|name=cayenne pepper}}<br> | ||
Flour, for dredging<br> | {{ingredientlink|name=Flour}}, for dredging<br> | ||
Vegetable shortening, for frying<br> | {{ingredientlink|name=Vegetable shortening}}, for frying<br> | ||
=== Description === | === Description === | ||
| Line 17: | Line 17: | ||
=== Procedure === | === 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).<br> | 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> | <br> | ||
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.<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> | <br> | ||
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.<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> | <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> | 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> | ||
Revision as of 00:09, 11 June 2007
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
Description
Best fried chicken recipe ever - no one will know the secret recipe unless you tell them.
Rating
Recipe Rating based on a scale of 1-5:
5 Favorite
Procedure
Place chickenpieces 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 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 flourand 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)
Prep Time
Varies. Minimum - 15 minutes
Cook Time
30 minutes
