Summertime Fried Chicken Recipe
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Ingredients: |
Ingredients: 1 cup buttermilk
1 cup dill pickle juice, plus dill pickles, for serving
⅓ cup Worcestershire sauce
3 tsp. paprika
½ tsp. cayenne
Kosher salt and freshly ground black pepper
1- (3 - 4 lb.) chicken, cut into 10 pieces
2 cups all-purpose flour
½ cup cornstarch
Vegetable oil, for frying
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Directions: |
Directions:For the chicken: Mix together the buttermilk, pickle juice, Worcestershire sauce, 2 teaspoons of the paprika, ¼ teaspoon of the cayenne, 1 tablespoon salt, and several grinds of pepper in a large bowl. Add the chicken, making sure the pieces are submerged. Cover and refrigerate at least 2 hours and up to 4 hours.
Mix together the flour, cornstarch, remaining 1 teaspoon paprika, remaining ¼ teaspoon cayenne, 1 tablespoon salt, and 1½ teaspoons pepper in a large bowl until well combined; set aside.
Fill a deep heavy pot with 2" of vegetable oil and heat over medium heat until a deep-frying thermometer registers 350º.
Remove a chicken piece from the buttermilk mixture, letting the excess drip off, and roll it in the seasoned flour until completely coated. Push it to the side in the bowl and repeat with the remaining chicken pieces.
Remove the chicken to a rack to drain and let rest a few minutes. Season with salt. Repeat with the remaining chicken. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Personal
Notes: |
Personal
Notes: Recipe from the foodnetwork.com website.
Working in 2 batches, carefully lower the chicken into the oil. The temperature will drop to 300 º to 325 º; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning. It should be light golden; if it is browning too quickly, lower the heat slightly. Continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 º in the breasts and 165 degrees F in the thighs and drumsticks.)
I DID NOT ADD CAYENNE PEPPER IN STEP ONE.
I ADDED CAYENNE IN ITHE FLOUR MIXTURE ONLY.
Use Lea & Perrins The Original Worcestershire Sauce
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This recipe for Summertime Fried Chicken is from