Truck Stop Fried Chicken
Source of Recipe
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List of Ingredients
The marinade:
4 bone-in, skin-on breasts and 4 drumsticks, washed
1 quart water
2 tablespoons salt
2 teaspoons cayenne pepper
2 teaspoons garlic powder
1 teaspoon Accent
1-1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire
The Spiced Flour:
3 cups all-purpose white flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon Accent
1 teaspoon cayenne pepper
1 teaspoon white pepper
Vegetable oil for frying Recipe
To make the marinade, stir all the seasonings into the water, mashing the garlic powder and pepper so they don't clump.
Find a bowl just big enough to hold the chicken and cover the chicken with the marinade. Cover the bowl and refrigerate 24 hours, moving the chicken parts around once or twice.
When the chicken is done marinating, make the spiced flour by combining all ingredients.
To fry the chicken, heat about two inches of vegetable oil to 365-375 degrees in a deep cast iron skillet.
Pull the chicken piece by piece from the marinade and dredge it directly in the seasoned flour. Set it on a baking sheet or aluminum foil for about 5 - 10 minutes.
Cook the chicken in the hot oil for 20-25 minutes, turning each piece a few times so it cooks evenly and turns golden brown.
Drain on a wire rack and serve.
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