Chicken that has been deep-fried is famous comfort food that is appreciated all around the world. To create your own batch, first, marinate the chicken in buttermilk before dredging it in flour. The chicken should then be fried till golden brown in heated oil. To ensure that the chicken is fully cooked, use a meat thermometer to check the temperature. Finally, serve the chicken with typical Southern side dishes, a sandwich, or a chicken and waffles meal.
[Edit]Ingredients
- Eight chicken pieces (drumsticks, thighs, breasts, wings)
- 1 quart (0.9 liters) buttermilk
- 4 teaspoons salt
- 1 teaspoon pepper
- 2 cups (240 grams) flour
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Approximately 5 cups (1.5 liters) frying oil
[Edit]Steps
[Edit]Battering the Chicken
- Marinate the chicken. Combine (.9 liters) buttermilk, 4 teaspoons salt, and one teaspoon of pepper into a large bowl. Stir the ingredients to combine them. Next, place all of the chicken pieces into the marinade, pressing them into the liquid to completely coat them.[1]
- Cover the bowl with plastic wrap and place it in the refrigerator for 4-24 hours.
- Wash any surfaces that touched raw chicken, including your hands.
- Bring the chicken to room temperature. If you try to fry cold chicken, your chicken pieces will cook unevenly. To reheat the chicken, place the bowl of chicken and marinade on your kitchen counter for thirty minutes.[2]
- Don’t leave your chicken out for more than thirty minutes. If you do, the chicken may go bad.
- Combine the dry ingredients. Place an extra-large resealable plastic bag on your counter. Combine 2 cups (240 grams) of all-purpose flour, of baking powder, 1 tablespoon of garlic powder, and one tablespoon of onion powder in the re-sealable bag. Close the bag and shake it thoroughly to incorporate the ingredients. If desired, add additional seasoning. For example
- Add a teaspoon of paprika or cayenne for a spicy kick.[3]
- For Cajun fried chicken, add 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground white pepper, and 5 dashes of Louisiana hot sauce.[4]
- Add 2 teaspoons crumbled dried oregano, 2 teaspoons crumbled dried sage, and 2 teaspoons crumbled dried thyme to add an herbal fragrance to the fried chicken.
- Coat the chicken in flour. Use tongs or clean fingers to move a piece of chicken from the marinade into the re-sealable bag of flour. Seal the bag and shake it well to coat the chicken in flour. Open the bag and transfer the floury chicken to a plate. Repeat this step for each piece of chicken.
- Coat one piece of chicken at a time to avoid incorporating any liquid into the flour.
- Coat the chicken again. Once all of the pieces have gotten their first coat of flour, repeat the coating process. First, gently dip a floury piece of chicken in the marinade to moisten the surface. Next, place the piece of chicken back in the flour bag. Shake the bag to completely coat the chicken with the second layer of flour. Repeat this step for the rest of the chicken pieces.[5]
- Place the freshly coated chicken pieces on a new plate. This will help you know which pieces you’ve already coated twice.
- Coat one piece of chicken at a time. If you don’t, the flour bag will absorb too much moisture and will become a thick batter.
[Edit]Deep-Frying the Chicken
- Choose a deep-frying method. You can either fry your chicken on the stove or use a deep-frying appliance. If you decide to use a pot, choose a deep pot with thick sides. If you use a deep fryer, follow the manufacturer's instructions when frying chicken.
- Cast iron pots such as Dutch Ovens are great for deep frying.[6]
- Deep fryers can be purchased online or at cooking supply stores.
- Fill the pot or deep-fryer with frying oil. Leave about 4 inches (10 centimeters) of space at the top to allow for splattering. Choose a frying oil that has a high smoke point. These oils will fry your food at the right temperature without giving them a sour, burned flavor. High smoke point oils include:
- Peanut oil (avoid if you have nut allergies)
- Sunflower oil
- Safflower oil
- Soybean oil
- Vegetable shortening
- Lard[7]
- Heat the oil to 350 degrees Fahrenheit (175 degrees Celsius). If you’re using a fryer, follow the manufacturer's recommendations when heating the oil. Place the oil on your stove over medium-high heat if you're using a pot. Check the temperature of the oven after a few minutes. For an exact measurement, use a candy thermometer to find the oil temperature. Follow the manufacturer's instructions when using a thermometer.
- If you don’t have a candy thermometer, place a wooden spoon into the hot oil. If the oil bubbles around the spoon, the oil is hot enough.
- Alternatively, throw a pinch of flour into the oil. If the oil bubbles around the flour, the oil is hot enough. If it turns black within a few minutes, the oil is too hot. Reduce the heat slightly.[8]
- Fry a batch of chicken. Use tongs or a slotted metal spoon to place a few pieces of chicken in the hot oil. Each piece of chicken should be able to rest without touching any other pieces of chicken. If you add too much chicken, you will overcrowd the pan.
- If you overcrowd the pan, the oil will cool quickly and the chicken won’t fry properly.
- If you’re using a deep fryer, lift the metal basket, place the chicken inside, and lower it into the hot oil.
- Brown the chicken. Cook the chicken in the hot oil for 15-20 minutes, turning the pieces if necessary.[9] If the batter turns dark brown after just a few minutes, your oil is too hot. Reduce the temperature. After about fifteen minutes of frying, look for signs that the chicken is ready. For example
- Properly fried chicken has a golden-brown crust.
- Clear juices will leak out of the chicken, even when it’s frying in the oil. If the chicken isn’t done, pink juices will leak out of it.
- Dark meat takes more time to cook than light meat. Keep an eye on any chicken breasts or wings.[10]
- Test the temperature of the chicken. Use tongs to move a large piece of chicken from the oil to a plate. Next, use a meat thermometer to know the internal temperature of the chicken. To do so, stick the metal end of the thermometer into the thickest part of the biggest piece of chicken. The temperature should be at least 165 degrees Fahrenheit (74 degrees Celsius.)[11]
- If you don’t have a meat thermometer, check the chicken by cutting it into the largest part with a knife. If the meat appears raw, cook the chicken for a few more minutes.
- Place the batch on a wire rack to cool. Some people like to place the chicken on a plate lined with a paper towel to soak up excess oil. However, this method will steam the surface of the chicken, creating soggy fried pieces. Instead, place the fried chicken on a wire rack set on a baking sheet. This will help the chicken to become more crispy and delicious.
- Let the chicken cool for ten minutes before serving.[12]
- You can pat the chicken with paper towels to remove some excess grease.
[Edit]Serving Fried Chicken
- Serve fried chicken with Southern sides. In many Southern states, such as Texas, Louisiana, and Kentucky, fried chicken is eaten as a main dish with a variety of succulent side dishes. There are many different side dishes to choose from, but some common dishes consists of:
- Fluffy, buttery mashed potatoes
- Buttermilk biscuits
- Savory collard greens
- Crispy baked macaroni and cheese
- Make chicken, and waffles. This combination may sound strange if you’ve never done it before. However, this dish is very popular in many Southern states. The meaty crunch of fried chicken pairs deliciously with a plate of buttery, sweet waffles.
- Some people like to cover their chicken and waffles in maple syrup, while others prefer to make a Dijon cream sauce from Dijon mustard, cream, and thyme.
- Create a fried chicken sandwich. This method is very suitable for boneless fried chicken. First, choose a bun. Many people prefer a toasted wheat sandwich roll, but you can use any kind of bread you like. Next, place your fried chicken on the bun and add any desired toppings.[13] Popular toppings include:
- Tangy coleslaw
- Tomatoes, lettuce, and mustard
- Guacamole, cheese, and corn salsa
[Edit]References
[Edit]Quick Summary
- ↑ http://www.bonappetit.com/recipe/master-buttermilk-brine
- ↑ http://www.bonappetit.com/test-kitchen/common-mistakes/article/fried-chicken-common-mistakes
- ↑ http://cooking.nytimes.com/recipes/1018219-buttermilk-fried-chicken
- ↑ http://leitesculinaria.com/75709/recipes-cajun-fried-chicken.html#HqvQSyxX6IgAUOYm.99
- ↑ http://allrecipes.com/recipe/178809/southern-style-buttermilk-fried-chicken/?src=VD_Summary
- ↑ http://modernistcuisine.com/2013/04/6-steps-deep-frying-without-deep-fryer/
- ↑ http://dish.allrecipes.com/deep-frying/
- ↑ http://dish.allrecipes.com/deep-frying/
- ↑ http://allrecipes.com/recipe/178809/southern-style-buttermilk-fried-chicken/?src=VD_Summary
- ↑ http://www.bonappetit.com/test-kitchen/common-mistakes/article/fried-chicken-common-mistakes
- ↑ http://dish.allrecipes.com/perfect-fried-chicken/
- ↑ http://www.bonappetit.com/test-kitchen/common-mistakes/article/fried-chicken-common-mistakes
- ↑ http://www.bonappetit.com/recipe/fried-chicken-sandwiches-with-slaw-and-spicy-mayo
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