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Fried Chicken |
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Recipe courtesy of stolen from Alton Brown and changed to suit us. |
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| Ingredients: |
several legs, thighs & breasts
2 cups low fat buttermilk
Peanut Oil, for fryin
Spices
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Dry
1 Tablespoon sugar
1.5 cups Self-Rising flour
1 cup corn starch
2 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon Baking soda
1/2 cup Bisquick
1 envelope Good Seasons Italian dress mix
1 envelope Lipton Onion Soup mix
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| Procedures: |
Place chicken pieces into a plastic bag and cover with buttermilk. Refrigerate for 12 to 24 hours.
Pour enough oil to come just 1/2" up the side of a Dutch Oven. Heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine spices and liberally season chicken with this mixture.
Dredge in dry mix.
Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side.
More importantly, the internal temperature should be right around 180 degrees.
Drain chicken on a rack over a sheet pan.
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| Notes: |
2015-07-18: This did not work as well as we had hoped. The chicken breast, much larger than the other pieces, was not done.
Next time we will do the wet-dry-wet-dry and do the initial frying in the pan on the stove and then finish in the oven.
Heat oil on a setting of 5 and check temp.
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08/12/2015
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