Sunday, June 10, 2012

Righteous Fried Chicken

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.

Then we stopped at Foster Farms Cafe, in Livingston, California. Their chicken was so good, it inspired me to give fried chicken another try.

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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