Virginia Tadrzynski said:Oh kwitcherbitchin and tie on the apron already and get to work. I envy you
the ability to fry chicken. That whirling sound is the sound of all my
southern aunties when I state I am probably one of very few GRITS (Girls
Raised In The South) that cannot make fried chicken or biscuits that are fit
to eat.I can cook most anything else, but fried chicken still stumps me.
-ginny
Best fried chicken I've ever made!
I use all legs or sometimes boneless breast slabs usually. I do have a
deep fryer with a timer and I'll often do my first batch then test it
with the instant read thermometer to hit the point and that gives me my
time for what ever sized pieces I'm doing this day. I think it is the
addition of the baking powder to the dredge makes crust so amazing...?
* Exported from MasterCook *
Deviled Fried Chicken
Recipe By :Bon Appetit, August 1998
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups buttermilk
1/4 cup dijon mustard
2 tablespoons onion powder -- divided
5 teaspoons salt -- divided
4 teaspoons dry mustard -- divided
4 teaspoons cayenne -- divided
2 1/2 teaspoons black pepper -- divided
3 pounds frying chicken -- skinned
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups peanut oil
Remove backbone from fryer and cut chicken into 8 pieces. In a 1-gallon
resealable plastic bag, mix buttermilk, Dijon mustard, 1 tbls onion
powder, 1 tsp salt, 1 tsp dry mustard, 1 tsp cayenne and 1 tsp black
pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to
coat chicken evenly. Refrigerate at least 1 day and up to 2 days,
turning plastic bag occasionally.
Whisk flour, baking powder, garlic powder, remaining 1 tbls onion
powder, 4 tsp salt, 3 tsp dry mustard, 3 tsp cayenne and 1 1/2 tsp black
pepper in 13x9x2 inch glass dish. With marinade still clinging to
chicken pieces (do not shake off excess), add chicken to flour mixture;
turn to coat thickly. Let chicken stand in flour mixture for 1 hour,
turning chicken occasionally to recoat with flour mixture.
Pour oil to depth of 1 1/4 inches into deep 10 to 12 inch diameter pot.
Attach deep-fry thermometer. Heat oil over medium-high heat to 350
degrees. Add 4 pieces of chicken, skinned side down, to oil. Reduce
heat to medium-low and fry 5 minutes, adjusting heat to maintain oil
temperature between 280 and 300 degrees (oil should bubble constantly
around chicken). Using wooden spoons, turn chicken over. Fry 7
minutes. Turn chicken over again. Fry
until deep golden brown and cooked through, about 3 minutes longer.
Using same spoons, transfer chicken to a large rack set on baking sheet.
(To prevent the crust from breaking and to keep moisture sealed in,
use wooden spoons rather than tongs or a fork to turn over the chicken
pieces as they fry.)
Reheat oil to 350. Repeat frying with remaining 4 pieces of chicken.
