Long ago, there would also be a wishbone. I’ve tried a lot.Ī chicken properly cut up for frying should result in two breasts, two wings, two thighs, and two legs. I, unfortunately, do not have that particular skill. If you have the skill to do so, buy a whole chicken and cut it up yourself. Try to at least find the lightest weight bird in the case. That’s pretty hard to find in today’s supermarkets especially when chickens have been bred for more breast meat thereby causing them to weigh more. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.The very best southern fried chicken recipe is made with a chicken that weighs about 3 pounds. Don't drain by setting chicken directly on paper towels or brown paper bags. (Be careful to monitor shortening temperature every few minutes.)ĭrain chicken on a rack over a sheet pan. More importantly, the internal temperature should be right around 180 degrees. ![]() Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. Put thighs in the center, and breast and legs around the edge of the pan. Place chicken skin side down into the pan. Dredge chicken in flour and shake off excess. Liberally season chicken with this mixture. Combine salt, paprika, garlic powder, and cayenne pepper. Do not allow oil to go over 325 degrees F.ĭrain chicken in a colander. Once shortening liquefies raise heat to 325 degrees F. Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Cover and refrigerate for 12 to 24 hours. Place chicken pieces into a plastic container and cover with buttermilk.
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