ANOTHER FRIED CHICKEN RECIPE

Welcome back to "Let's Cook"

Today we continue our quest for a great Deep Fried Chicken recipe.

Let's turn to my FAVORITE TV Cooks, Bridget and Julia for their version.

This book is readily available on AMAZON, and is a grest addition to your kitchen. CLICK HERE

 

So let's get to it.

½ Cup SALT

½ Cup SUGAR

Bone IN Chicken Pieces (we used 4 THIGHS & 6 LEGS)

 1 Cup FLOUR

1 Cup CORNSTARCH

2 tsp BAKING POWDER

 5 tsp PEPPER

1 tsp PAPRIKA

 

½ TSP Cayenne Pepper

3 Quarts PEANUT OR VEG. OIL

2 Qts. COLD WATER

1 ½ Cups COLD WATER

In a LARGE plastic Bag (Inside a container) or large plastic bin, dissolve ½ Cup Salt & Sugar in 2 Quarts of COLD WATER

or

Add the chicken, cover and refrigerate for 30minutes to one hour. Or all day if you like.

or

Whisk flour, cornstarch, pepper, baking powder, paprika, cayenne, & 1 tsp of Salt in a large bowl.

Whisk in 1 ¾ Cups Cold WATER. Whisk until smooth.

 Place in refrigerator until needed

Let's take a moment to talk about kitchen safety.

 As I said last time. Now is NOT the time to learn Dutch Oven deep Frying. 

If you are NOT used to this method PLEASE use a LARGE POT

or your DEEP FRYER

 

And remember, there is no more important rule than to leave the Adult Beverages out of the kitchen until you are DONE.

Don't forget to use a Thermometer and BE CAREFUL !!

Add OIL to your Deep Fryer per their instructions)

If using a Dutch Oven or a large pot, add only 2 inches of oil

Heat over medium high heat to 350 degrees.

Remove Chicken from the Brine and pat dry with Towels

If using a towel make sure you put the towel in your washing machine immediately after use. Do not use towel again until it is clean !!!!

Remove batter from refrigerator and whisk again to recombine.

Set wire rack in a rimmed baking sheet

Add the THIGHS to the batter and coat well.

 Transfer Chicken to wire rack to drain excess batter

When drained add to hot oil (CAREFULLY)

Fry Chicken maintaining the oil at 300-325 degrees until nice and BROWN

Internal temp should be 175 degrees for both Legs and Thighs.

When done transfer Chicken to another wire rack in a rimmed baking pan. Set in Oven on the “KEEP WARM” setting

Now deep fry the legs in the same manner.

ENJOY !!!!

There you go, another GREAT recipe for Fried Chicken. And it was EASY !!!

And I have to say this is by far our favorite here. It is quick and easier than the last recipe we tried. You could even make the Brine and the Batter in the morning and leave it in the fridge while you are at work. When you get home, make a salad and fry the chicken. See, you DO NOT have to go out to eat during the week. And you can have a great meal. AT HOME.

IF I HAD TO DO IT ALL OVER AGAIN. (And I will) I would change nothing about this recipe. My girls nailed it AGAIN.

I urge you to not only try this recipe but others as well. Maybe you can come up with a better recipe????

Till next time........Be WELL, Be SAFE, Be HAPPY, and STAY the (&*&^  AT HOME.

 

Live Long and Prosper..... See you next time