Extra Crisp Southern Fried Chicken
Source of Recipe
Simple Meals
List of Ingredients
This recipe serves 4
1 can (16oz) evaporated milk
2 tbsp Salt (divided)
1 tbsp Garlic (minced)
1 3 ½ to 4lb Chicken, cut into 8 pieces
2 cups all-purpose flour
1 cup cornstarch
½ tsp baking powder
1 tbsp ground black pepper
1 tbsp cayenne pepper
1 tbsp bacon grease (optional)
Recipe
Combine the milk, 1 tbsp salt, & garlic in a large bowl. Stir to blend.
Immerse chicken in the liquid and refrigerate for at least 4 four hours and
up to 24 hours.
Combine the flour, cornstarch, baking power, 1 tbsp salt, ground pepper, &
cayenne pepper in a large plastic freezer bag and shake to blend well.
Only drop a couple pieces at a time in the bag shake thoroughly too
completely coat. Remove chicken pieces, shake off extra flour, and hold on a
wire rack (over a sheet pan) until ready to fry.
Heat 2 ½ inches of oil (vegetable, lard, or peanut oil) approximately 300
degrees over medium-high heat. When a drop of water spatters when it hits
the hot oil, carefully dip some of the chicken pieces (skin side down) in
the fat, making sure not to overcrowd. Fry until golden brown 15-20 minutes,
turn chicken once to brown both sides. (An even oil temp is the key to
success – turn down heat as needed – you can regulate temperature with a
clip on candy thermometer.)Cook 2nd side about 15 minutes longer to cook
through.
Remove the chicken and drain on paper towels. Let rest 5 minutes before
serving.
Serve with buttermilk biscuits (honey on side of course), corn on the cob,
coleslaw, and mashed potatoes with gravy to complete your Southern style
meal.
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