You can make fried chicken in a tiny kitchen without burning down the house. You can also make it without potentially expensive or hard to find ingredients like seasoned salt and buttermilk. It's easy, just maybe not on your arteries.
This recipe make a lot of chicken, so I recommend you invite some people over.
Fry Chicken, Impress your friends.
You will need:
3 cups all purpose flour
1 cup cornmeal
2 tablespoons salt
2 teaspoons sugar
2 teaspoons paprika
0.5 teaspoon onion powder
0.5 teaspoon garlic powder
0.25 teaspoons tumeric (Optional)
About a 20 or so pieces of chicken (1)
2 cups milk
1 egg
corn oil (For the frying)
A bunch of friends who like fried chicken (2).
Steps:
1. Mix together flour, cornmeal, sugar and spices in a large bowl and set aside.
2. Mix egg and milk in a separate bowl and set aside.
3. Pour oil into a large flat bottomed pot. Pour enough so that there is about 2 or 3 inches of oil. Make sure there is plenty of room in the pot above the oil. Begin heating oil over high heat. The oil will be ready for frying when it starts to bubble consistently.
4. Batter the chicken. I like to dredge the chicken in the dry ingredients first, then dip into the egg/milk mixture, and then dredge again, but you can also dip them in the egg/milk first then the dry mix (3).
5. Fry the chicken! Carefully (with tongs to keep your hands burn free) place battered chicken into the hot oil. Do not overcrowd the pot, I only fry 4 or 5 pieces at once. The chicken should be completely covered in oil while cooking. The chicken should be done when the crust becomes crispy and slightly red in color, but you should check the first few pieces at least to prevent poisoning your friends.
6. Place successfully fried chicken on a cookie sheet (or anything similar) in a warm oven while you continue frying the remainder of your chicken pieces.
Serve with honey and hot sauce.
Notes:
1. It is, theoretically, possible to use boneless, skinless chicken breasts in this recipe, but you should really use drumsticks and thighs with the skin still attached. Seriously, you're not making McNuggets here, you're making fried chicken.
2. This will be the easiest part of the whole process. You'll see. Mention you're making fried chicken too loud in a crowded street and you'll be overrun with new best friends.
3. Both methods yield really good chicken, but the first significantly increases your crust to chicken ratio. It's also the method advocated by Alton Brown and others.
Steps:
1. Mix together flour, cornmeal, sugar and spices in a large bowl and set aside.
2. Mix egg and milk in a separate bowl and set aside.
3. Pour oil into a large flat bottomed pot. Pour enough so that there is about 2 or 3 inches of oil. Make sure there is plenty of room in the pot above the oil. Begin heating oil over high heat. The oil will be ready for frying when it starts to bubble consistently.
4. Batter the chicken. I like to dredge the chicken in the dry ingredients first, then dip into the egg/milk mixture, and then dredge again, but you can also dip them in the egg/milk first then the dry mix (3).
5. Fry the chicken! Carefully (with tongs to keep your hands burn free) place battered chicken into the hot oil. Do not overcrowd the pot, I only fry 4 or 5 pieces at once. The chicken should be completely covered in oil while cooking. The chicken should be done when the crust becomes crispy and slightly red in color, but you should check the first few pieces at least to prevent poisoning your friends.
6. Place successfully fried chicken on a cookie sheet (or anything similar) in a warm oven while you continue frying the remainder of your chicken pieces.
Serve with honey and hot sauce.
Notes:
1. It is, theoretically, possible to use boneless, skinless chicken breasts in this recipe, but you should really use drumsticks and thighs with the skin still attached. Seriously, you're not making McNuggets here, you're making fried chicken.
2. This will be the easiest part of the whole process. You'll see. Mention you're making fried chicken too loud in a crowded street and you'll be overrun with new best friends.
3. Both methods yield really good chicken, but the first significantly increases your crust to chicken ratio. It's also the method advocated by Alton Brown and others.
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| Fried Chicken, Yankee Cornbread, Coleslaw |
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