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Fried Chicken

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Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Tue Aug 25, 2015 11:12 pm    Post subject: Fried Chicken Reply with quote

Fried chicken is a staple for any comfort food ideas....

Double dipping is not recommended for the salsa, but highly recommended for a nice crispy fried chicken crust.

the basics are extremely simple:

- soak chicken parts in ice water about two hours
- pat the chicken parts dry
- aside: leave the blinking skin on. the dieters can always pull the skin off.....
- dredge in seasoned or unseasoned flour - this ensures all the cracks & crannies are dry
- run through an egg wash - one teaspoon / 5 ml water added to one egg, beaten
- dredge in seasoned flour
- remove to rack and let air dry for 15-20 minutes
- rebath thru the egg wash
- second dredge through the seasoned flour
- remove to rack to air dry at least ten minutes
- pan fry / deep fry to golden brown

- these are Godzilla sized chicken (bone in) thighs - four thighs in a package of near two pounds / ca. 1 kg
- deep fried in a small pot, one thigh at a time - 3-4 minutes per side; started skin side down. since I'm cooking for just two, don't need a larger deep fry.
- because of their size, the interior was not cooked through. post deep fry, these were plunked into a 275'F / 135'C oven for 20 minutes to finish cooking through.
- keep them on a rack to avoid juices from turning the coating soggy!
- seasoned flour mix as shown is about one cup AP flour, salt, fresh ground black pepper, onion powder, garlic powder, the red is cayenne, 2 tablespoons of corn starch for added adhesion.
- there's more than one way to fry chicken; this I copied from my MIL, and she did a mean South Carolina fried chicken!

it looks like this:

(1) chicken soaking in ice water; yes, constant presence of ice cubes required; add more ice as needed.

(2) pat dry, first dredge to ensure dry surface; use plain flour or seasoning mix

drying dredge:

(3) about 10 minutes after first egg wash and seasoning dredge; note the moisture coming through the coating.

(4) a one egg volume was inadequate for the size of these (four) thighs; this is the second egg expansion of the egg wash

(5) following the second seasoning dredge, I sprinkle any left-over flour on the pieces as they air dry

(6) into the pot, skin side down

(7) flipped skin side up after 4 minutes

(8) removed from fry oil onto paper towel. this photo demonstrates the rather minimal amount of "oil left from the deep fry" - plunked the chicken down, 8 minutes+ later just before the next piece comes out of the fry pot, moved the chicken.....
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Joined: 03 Nov 2017
Posts: 5

PostPosted: Mon Nov 06, 2017 10:10 am    Post subject: Fried chicken Reply with quote

I tried this chicken recipe. Its very tasty. My mom really liked it. Thank you so much for sharing your recipe.
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