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Category: |
Category: |
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The Brine |
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Ingredients: |
Ingredients: Frying Pot
Any deep pan or pot that is HEAVY and deep enough to allow 4-5” of oil.
Frying Oil
The best oil that I have found to use is rice husk oil. I’ve only found this on-line. The next best is peanut oil. Heat the oil to 350°. It’s best to use a thermometer, just make sure it’s rated for higher temperatures. A candy thermometer works well.
Preparing the Chicken
Rinse the chicken and cut off any extra skin and fat. Dry it completely with paper towels. The dryer the skin the crispier the chicken!
The Brine
Fill a pot with water (you can also use buttermilk!) and toss in a handful (1/4 cup?) of salt, a tablespoon of garlic powder and 2 tablespoons of onion powder and 2 tablespoons of freshly ground pepper. Some folks add apple juice and herbs, but I think it distracts from the taste of the chicken. Keep in the brine for 2 to 3 hours then remove the chicken and RINSE THOUROUGHLY or the
The Egg Wash
The process of frying chicken requires that you coat the chicken in an egg wash and then place in a flour coating. For the egg wash I use 3-4 eggs mixed well with 3-4 tablespoons of milk.
The Coating
Assuming you have 6 pieces, add 1 teaspoon of salt and 1 teaspoon of freshly ground pepper and 2 cups of flour to a container that has enough room to put in the largest piece of chicken. I use a Tupperware container for the flour mixture, but a paper bag works well too.
The Prep
One piece at a time, dip the chicken in the egg wash, then into the flour container. Put on the lid and shake it up to coat it. Remove any excess flour and place it on a wire rack for at least 5 minutes. This is very important because you want the egg wash to have time to mix with the coating.
The Fry
Carefully place the chicken into the oil. Fry similar pieces of chicken at the same time so they take the same time to cook. Don’t overcrowd the pot. It usually takes 10-12 minutes depending on the size of the piece. Legs take less time than breasts.
After the Fry
Remove the chicken from the pot, transfer to the wire rack and let it drain for about 5 minutes. Then, transfer the chicken to a platter covered with several layers of p
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Directions: |
Directions:Fill a pot with water (you can also use buttermilk!) and toss in a handful (1/4 cup?) of salt, a tablespoon of garlic powder and 2 tablespoons of onion powder and 2 tablespoons of freshly ground pepper. Some folks add apple juice and herbs, but I think it distracts from the taste of the chicken. Keep in the brine for 2 to 3 hours then remove the chicken and RINSE THOUROUGHLY or the chicken will be too salty. |
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The Egg Wash |
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Ingredients: |
Ingredients: 3-4 eggs
3-4 Tbsp milk
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Directions: |
Directions:The process of frying chicken requires that you coat the chicken in an egg wash and then place in a flour coating. For the egg wash I use 3-4 eggs mixed well with 3-4 tablespoons of milk. |
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The Coating |
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Ingredients: |
Ingredients: 1 tsp salt
1 tsp pepper
2 cups flour
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Directions: |
Directions:Assuming you have 6 pieces, add 1 teaspoon of salt and 1 teaspoon of freshly ground pepper and 2 cups of flour to a container that has enough room to put in the largest piece of chicken. I use a Tupperware container for the flour mixture, but a paper bag works well too. |
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The Prep |
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Ingredients: |
Ingredients:
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Directions: |
Directions:One piece at a time, dip the chicken in the egg wash, then into the flour container. Put on the lid and shake it up to coat it. Remove any excess flour and place it on a wire rack for at least 5 minutes. This is very important because you want the egg wash to have time to mix with the coating. |
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The Fry |
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Ingredients: |
Ingredients:
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Directions: |
Directions:Carefully place the chicken into the oil. Fry similar pieces of chicken at the same time so they take the same time to cook. Don’t overcrowd the pot. It usually takes 10-12 minutes depending on the size of the piece. Legs take less time than breasts. |
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After the Fry |
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Ingredients: |
Ingredients:
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Directions: |
Directions:Remove the chicken from the pot, transfer to the wire rack and let it drain for about 5 minutes. Then, transfer the chicken to a platter covered with several layers of paper towels. Let it rest for 5 minutes then … !!! Eat !!! |
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Number Of
Servings: |
Number Of
Servings:6 pieces |
This recipe for Dad’s Fried Chicken is from