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Shelly’s Fried Chicken




Source of Recipe


Based on a recipe from “Endangered Recipes” by Lari Robling


Recipe Introduction


I’ve been making this basic chicken recipe since 2004. It is delicious and has been, until now, the best chicken that I’ve made in my life. Recently Mike requested it for his birthday, and I changed a few things. It is still, fundamentally the same chicken – just improved. The seasoning mix is exactly the same only doubled and added at two different times. I’ve added semolina flour to the regular flour in the dredging mixture for additional crunch. The changes that I made really improved the flavor and crunch of the chicken. It also tastes great cold. You will need to start this ahead of time – there will be 14 hours to brine and then it will need to air-dry in the fridge. A good way to do it is to put it in the brine at 6pm the night before serving, taking it out of the brine at 8am the following morning. That gives it a whole day to air-dry.


List of Ingredients




2 envelopes (1 t. each) Sazon coriander & annatto seasoning blend (NOT Goya)
2 t. Accent (MSG), optional, or 1 t. garlic salt
1 t. lemonade Kool-Aid powder
1 t. black pepper
3 – 4 lb. chicken parts (I like to cut up a whole
1 t. salt
1 t. black pepper
Oil, for frying, preferably canola
1 c. flour
1/2 c. semolina flour
Buttermilk – for dipping the chicken in before dredging – at least 1 1/2 c.
One recipe “Brine for Fried Chicken” from the Seasonings section of this online cookbook


Recipe



Brine the chicken pieces as directed in the recipe. When ready to continue with the recipe, blend together the first four ingredients. Divide in half and set aside.

Rub the chicken pieces all over with one half of the seasoning mixture. Place on a rack set into a baking sheet and refrigerate for a few hours (see note above).

A half hour or so before you a ready to cook the chicken, put the flours, the remaining half of the seasoning mix and the salt and pepper in a large bowl. Pour the buttermilk into another bowl.

Dip each piece of chicken quickly into the buttermilk and then dredge well in the flour mixture. Really pack it on. Set the chicken pieces on a foil lined baking sheet while heating up your oil. No need to refrigerate.

Add oil to come 1” up the sides of an electric frying pan or large heavy pan. Heat to 375 degrees. When the oil is heated, carefully add as many chicken pieces, 1 piece at a time as will comfortably fit in the pan. Cover the pan and steam the meat for 5 minutes. Uncover and cook 20 – 25 minutes more, turning several times. Chicken is done when a thermometer inserted into the breast registers 165F.