How do you make the skin of fried chicken?
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Joel Salatin demonstrates how a chicken tractor works, at Polyface Farm in Virginia.
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Question by raheemalvi23: How do you make the skin of fried chicken?
How do you make the fried part of the fried chicken the part with the crums and stuff i need the easiest way?
Thanks!!!!!!!
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6 Responses to How do you make the skin of fried chicken?
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1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. 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. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. 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.
Stephanie
January 22, 2013 at 8:59 pm
Dip your chicken in an egg/milk mixture then dip it in a mixture of flour, salt and pepper. If you want it crunchier, repeat the process. For ease in dipping in the flour mixture, I use a plastic food storage bag, put the flour, salt and pepper in it then I put the chicken in it and shake. No messy cleanup. Then fry it in hot oil.
Mema
January 22, 2013 at 9:57 pm
Mix up some seasoned flour which is flour, salt and pepper. Add this to a sealable plastic food bag.
Melt butter in a 9 x 13-inch pan.
Shake the chicken pieces in the seasoned flour. Add the chicken to the melted butter. Turn the chicken pieces to coat in butter.
Bake until golden brown and crispy. Figure 350 to 375 degrees F or check a basic cookbook for heating temps.
This should take about 30 to 45 minutes to bake. The chicken is done when the juices run clear and are no longer pink when tested with a fork.
busybaker
January 22, 2013 at 10:57 pm
Fried Chicken
Recipe courtesy Alton Brown
Show: Good EatsEpisode: Fry Hard 2: The Chicken (Fried)
Ingredients
* 1 broiler/fryer chicken, cut into 8 pieces
* 2 cups low fat buttermilk
* 2 tablespoons kosher salt
* 2 tablespoons Hungarian paprika
* 2 teaspoons garlic powder
* 1 teaspoon cayenne pepper
* Flour, for dredging
* Vegetable shortening, for frying
Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. 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. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. 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.
Rated: 5 stars out of 5285 Reviews
http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html
Charles Taze R
January 22, 2013 at 11:02 pm
my mom always pulled the fatty skin off first,
you can mix flour, salt, and pepper, chicken seasoning, etc. in a zipploc plastic bag and then toss the chicken in there reallly good
heat up a pan of oil but make sure that its not on high or the outside will cook faster than the inside and the outside will burn, cook until golden brown, u might want a thing to go ontop to prevent the oil from poping
all_american_cutie
January 22, 2013 at 11:30 pm
The easiest way I know of is to beat 4 or more eggs together with about 1/4 c. milk, then in a separate dish (casserole dish or deep plate works well) mix 1/2 c. or more flour with salt, pepper, or any seasonings you like (italian seasoning mix is very good) then fry in about 1/2″ of oil until the outside is golden brown, the inside is white and the juices run clear.
akhiara
January 22, 2013 at 11:56 pm