FRIED CHICKEN
I GOT THIS RECIPE FROM MY NEXT DOOR NEIGHBOR WHO IS A COOK IN A COUNTRY KITCHEN AND THE CHICKEN IS SO DELICIOUS AND MY FAMILY AND FRIENDS LOVE IT!!! SO WHEN I FRY CHICKEN I HAVE TO COOK ENOUGH FOR FAMILY AND FRIENDS : )
Provided by Teresa Howell
Categories Chicken
Time 1h
Number Of Ingredients 18
Steps:
- 1. PLACE THE CHICKEN PARTS IN A GLASS BAKING DISH, THEN POUR THE COBIED BRINE MIXTURE OVER THE CHICKEN. TOSS THEM A BIT TO MAKE SURE THEY ARE FULLY COATED.
- 2. COVER THE DISH WITH PLASTIC WRAP AND REFRIGERATE FOR AT LEAST 4 HOURS (OVERNIGHT IS BEST.) AFTER THE CHICKEN HAS FINISHED MARINATING, DRAIN OFF THE BRINE AND ALLOW TO SIT FOR 15 TO 20 MINUTES.
- 3. COMBINE FLOUR, SALT, ACCENT, CAYENNE PEPPER, SAGE, PAPRIKA, CORIANDER, THYME AND GARLIC POWDER IN A ZIPLOC BAG; MIX WELL.
- 4. IN A SEPARATE DISH, MIX TOGETHER EGGS AND HOT SAUCE; SET ASIDE.
- 5. DROP ONE CHICKEN PIECE AT A TIME INTO THE FLOUR MIXTURE. SHAKE OFF THE EXCESS COATING. NEXT, DIP EACH PIECE OF FLOUR COATED CHICKEN INTO THE EGG MIXTURE.
- 6. DIP THE CHICKEN PIECES ONCE AGAIN INTO THE FLOUR, SHAKING OFF ANY EXCESS. LET REST ON A BAKING SHEET FOR APX 15 MINUTES.
- 7. FILL A DUTCH OVEN WITH 6-12 CUPS OF PEANUT OIL; HEAT TO 350.
- 8. ONCE THE OIL IS HEATED, SLOWLY DROP IN 3-4 PIECES AT A TIME. FRY FOR 12-15 MINUTES, UNTIL GOLDEN BROWN. (TURNING HALF WAY THROUGH.)
- 9. LET DRAIN OVER PAPER TOWELING. ONCE DRAINED, SPREAD CHICKEN ON A BAKING SHEET AND KEEP WARM IN A 225 OVEN WHILE YOU FINISH FRYING THE REST OF THE CHICKEN.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#30-minutes-or-less #time-to-make #main-ingredient #preparation #poultry #easy #chicken #dietary #meat #whole-chicken #number-of-servings
You'll also love
