Fried chicken is a dish consisting of chicken pieces that is cut up then dipped in a breaded mixture, dredged with flour, or battered and then pressure cooked, deep fried or pan-fried until it turns to golden brown.
There are many variations in cooking a perfect fried chicken. And one of them is by removing the skin before battering while others fry the chicken with either in butter, in special oils and even some use bacon grease or lard just to have that nice tasty fried chicken.
Now, the fried chicken version that I will be sharing was marinated overnight with buttermilk. This buttermilk will give a rich, slightly tangy flavor to the tenderize chicken. Another trick to follow in cooking this chicken is by making the oil temperature even during deep frying. You can use a deep-fry thermometer which is always in the oil measuring the temperature and try to maintain the temperature around 300°F to 350°F at all times. And make sure also that the oil will not get too hot or else the color of the chicken coat will turn dark before the chicken is fully cooked.
Ingredients :
- 1 lb. chicken, cut into serving pieces (or choice cuts of thighs, drumsticks or wings), skins removed – preferred
- 1 cup buttermilk (optional)
- 1 to 2 tbsp. salt
- 1 tsp. pepper
- 1-1/2 cups all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. sweet paprika
- 1/4 tsp. cayenne
- 1/2 tsp. sugar
- salt and pepper
- 2 to 3 eggs
- hot sauce (optional)
- oil, for frying
(Cooking Measurements)
Cooking Procedures :
Combine buttermilk (if using), salt and pepper in a bowl or in a large airtight container. Place the chicken pieces, turning to coat in the liquid. Cover and refrigerate for at least an hour or two, or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, cayenne, and sugar until well blended. Season generously with salt and pepper. In another bowl, beat eggs with hot sauce (if using) and season with salt and pepper.
Remove the chicken from the marinade and one at a time, dip chicken pieces in egg mixture, turning to coat and then dredge the pieces into the seasoned flour and coat it well. Shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place coated chicken on a clean plate or tray, or on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
Heat oil in a fryer (or a medium Dutch oven, or in a heavy pot). Using a frying thermometer to measure temperature, bring oil to 350°F. It should be at medium, not a rolling boil. (NOTE: An even oil temperature is the key to success. A clip-on candy or a deep-fry thermometer should be kept in the pot. The temperature should remain between 300°F and 350°F at all times). Make sure that your oil does not get too hot, otherwise the color of the coat will turn dark before the chicken is actually done.
Use tongs to place chickens in hot oil, in batches if necessary in able not to drop the temperature. Fry until the coating is golden brown and crisp. Remember that dark meat requires a longer cooking time about 13 to 14 minutes, compared to 8 to 10 minutes for white meat. An instant-read thermometer inserted should register 170°F internal temperature. Drain fried chickens on a cooling rack (or on several layered paper towels). Using a slotted spoon, remove any bits of coating left in the fryer and discard. Repeat the frying process with the remaining chicken pieces.
Allow the chicken to rest at least 5 minutes before serving. Transfer to a serving dish and serve.
VARIATIONS:
Chili Fried Chicken
Prepare as directed, adding 1 tablespoon chili powder to seasoned flour.
Curry Fried Chicken
Prepare as directed, adding 2 to 3 teaspoons curry powder and 1/4 teaspoon ginger to seasoned flour.
Cheesy Fried Chicken
Prepare as directed, reducing flour in seasoned flour to 1 cup and adding 1/2 cup finely grated Parmesan cheese and 1 tablespoon oregano or marjoram.
No comments:
Post a Comment