Monday, June 3, 2019

Southern Fried Chicken (Cooking)



·       2lbs cut-up chicken
·       Sauce mixture
·       4eggs
·       13cup water
·       1cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)
·       Seasoning blend
·       12teaspoons salt
·       14teaspoons fresh ground black pepper
·       14teaspoon garlic powder
·       Dredging mixture
·       2cups all-purpose flour
·       1tablespoon baking powder
·       14teaspoon salt
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Directions
·       Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
·       For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
·       Add hot sauce and whisk together well.
·       Pour this mixture into a large plastic zip-top bag.
·       For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
·       For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
·       Rinse and pat dry chicken pieces with a paper towel.
·       Cut breast pieces in half across ribs.
·       Sprinkle chicken generously on both sides with seasoning blend.
·       Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
·       One piece at a time, roll chicken in flour mixture and drop into hot oil.
·       Don't crowd chicken pieces--I cook about half the chicken at a time.
·       Fry chicken until brown and crisp.
·       Drain on paper toweling.
·       Dark meat will take about 14 minutes, white meat about 10 minutes.
·       Remember smaller pieces cook faster than the larger ones.
·       You can check for doneness by piercing to the bone in the thickest part with a fork.
·       If the juices run clear, it is done.

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