I've searched many recipes for the perfect fried chicken.
Some required a soak in brine. Others used a batter. Some were copy cat versions
of Kentucky Fried Chicken. None were worth bragging about. In fact, I had given
up all hope on mastering fried chicken.
I am thrilled to say
that this is the best fried chicken I've ever made. It is light, crispy and
flavorful. In fact, it's so good, I'm naming it:
Righteous Fried Chicken
1 Whole fryer, cut
up
2 Teaspoons
paprika
1/4 Teaspoon
granulated garlic
1/4 Teaspoon onion
powder
1 1/2 Cups
buttermilk
2 Cups all purpose
flour
3/4 Teaspoon baking
powder
3/4 Teaspoon baking
soda
1 Teaspoon onion
powder
1 Teaspoon granulated
garlic
1 Teaspoon chili
powder
2 Teaspoons
salt
1 Teaspoon
pepper
Shortening, for
frying
Place cut up chicken
in a large bowl. In a small bowl, combine paprika, granulated garlic and onion
powder. Sprinkle spices over chicken. Cover bowl with plastic wrap and
refrigerate for several hours. Pour buttermilk over seasoned chicken and
continue to marinade for an hour. In a large mixing bowl combine: flour, baking
powder, baking soda, onion powder, granulated garlic, chili powder, salt and
pepper. Line a cookie sheet with waxed paper. Dredge chicken in flour mixture;
coating well. Place dredged chicken on the cookie sheet. Let chicken sit while
you heat your oil to 340 degrees. Cook chicken In a large, deep pan, or a deep
fryer (I prefer the deep fryer). Cook chicken for 20-25 minutes, until a meat
thermometer reaches 180 degrees.
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