This chicken comes almost as big as the plate itself, smothered under a ladle-full of creamy country gravy and it's always served with a heaping pile of mashed potatoes on the side. It's a poultry masterpiece that's pan-fried until golden and crispy on the outside and yields tender, juicy white meat perfection on the inside. Let cool for an additional 10 minutes before serving.You know you've made your way into a proper Texas eating establishment when you spot Chicken Fried Chicken on the menu. Remove the chicken from the oil and let it drain for 5 minutes. (Keep in mind that it will continue to cook after it has been removed from the fryer.) If it reads 180 degrees F, all of your chicken is done. Set a timer for 15 minutes.Īfter 15 minutes, take a probe thermometer and check the temperature of a breast. When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing. Gently place the breasts in your hot oil. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture. Next to that, your bowl of buttermilk, and next to that, your dry mixture. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F. Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
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