Food recipes
Good Ol Fried Chicken
Good Ol Fried Chicken Ingredients: sugars, granulated salt, table water, bottled, generic chicken, broiler or fryers, breast, skinless, boneless, meat only, raw water, bottled, generic wheat flour, white, all-purpose,...
Good Ol Fried Chicken
Ingredients:
sugars, granulated
salt, table
water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornstarch
spices, pepper, black
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, paprika
spices, pepper, red or cayenne
salt, table
oil, olive, salad or cooking
Directions:
Using a very large bowl, prepare the brine.
Mix the sugar, salt, and very cold water until the sugar and salt dissolve.
Place the chicken pieces in the bowl, covering all pieces, and refrigerate for 30-60 minutes.
While the chicken is brining, mix the water, flour, cornstarch, pepper, baking powder, paprika, cayenne, and salt until the batter is smooth.
Refrigerate this until youre ready to fry em up!
Heat your oil in a Dutch oven or deep fryer until it reaches 350 degrees F. Remove the chicken from its briny home and pat dry.
Thats a good chicken ...
Separating into two or three batches, dip the chicken into the batter, letting the extra batter drip back into the bowl, and transfer to the hot oil.
Fry the chicken until the thickest parts measure 175 degrees F (it will take about 12-15 minutes) and the chicken is golden brown.
Bring the oil back up to temperature and continue with the remaining chicken.
Place the finished pieces on a paper towel.
Serve hot!
Or refrigerate.
The chicken will keep up to two days.
Ingredients:
sugars, granulated
salt, table
water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornstarch
spices, pepper, black
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, paprika
spices, pepper, red or cayenne
salt, table
oil, olive, salad or cooking
Directions:
Using a very large bowl, prepare the brine.
Mix the sugar, salt, and very cold water until the sugar and salt dissolve.
Place the chicken pieces in the bowl, covering all pieces, and refrigerate for 30-60 minutes.
While the chicken is brining, mix the water, flour, cornstarch, pepper, baking powder, paprika, cayenne, and salt until the batter is smooth.
Refrigerate this until youre ready to fry em up!
Heat your oil in a Dutch oven or deep fryer until it reaches 350 degrees F. Remove the chicken from its briny home and pat dry.
Thats a good chicken ...
Separating into two or three batches, dip the chicken into the batter, letting the extra batter drip back into the bowl, and transfer to the hot oil.
Fry the chicken until the thickest parts measure 175 degrees F (it will take about 12-15 minutes) and the chicken is golden brown.
Bring the oil back up to temperature and continue with the remaining chicken.
Place the finished pieces on a paper towel.
Serve hot!
Or refrigerate.
The chicken will keep up to two days.