Riverliver
05-02-2006, 01:41 PM
“The best fried chicken ever”
Soak a whole cut up Chicken in: (More chicken requires more water to cover a minor addition of salt)
3 quarts water
¼ cup Kosher salt
Over night for or at least ten hours in the frig with one tray of ice cubes on the water.
DO NOT RINSE CHICKEN!
Drain chicken and let air dry for twenty minutes or so at room temperature.
Wet mix
1 cup butter milk
1 cup milk
1 egg (beaten)
Dry Mix
2 cups flour
1 dash of salt
1 dash of pepper
½ teaspoon garlic powder
IF you like it Spicy
1 TABLE spoon cayenne pepper
If you like it REALLY spicy also add
1 TABLE red pepper flakes
In an electric skillet @350 degree’s pre-heat oil about 1 ½ inch’s in pan of corn or canola oil. When oil is cold in pan slice one large white onion and place in oil (Make sure oils cold, so that the onion and oil come to temp at the same time) If your cooking more then two whole cut up chickens in one frying add another sliced onion.
Dip Cut chicken threw wet mix let drip dry making sure all excess has removed, Dredged wet chicken threw dry mix. Make sure that all excess flour mixture is removed.
** Very Important ** Wait until the light turns off on the electric skillet this means the oil/skillet has some to our requested temperature. Now stir oil/onions around so that there aren’t any hot spots in the oil. Place chicken breasts in first, Note temperature will drop again (Temp light will come on again) give the oil time to heat back up prior to adding more chicken. Second Drop Thighs in oil (remembering to let the oil come back to temp prior to adding more chicken)
Remove chicken to a well ventilated wire rack… Don’t place chicken on paper towels.. (If you don’t have a wire cooling rack, use your oven rack on a couple coffee cans)
This isn’t your normal chicken nor is it like KFC chicken… I think it’s the best chicken I’ve ever had an is a combination of family recipes and my own..
Soak a whole cut up Chicken in: (More chicken requires more water to cover a minor addition of salt)
3 quarts water
¼ cup Kosher salt
Over night for or at least ten hours in the frig with one tray of ice cubes on the water.
DO NOT RINSE CHICKEN!
Drain chicken and let air dry for twenty minutes or so at room temperature.
Wet mix
1 cup butter milk
1 cup milk
1 egg (beaten)
Dry Mix
2 cups flour
1 dash of salt
1 dash of pepper
½ teaspoon garlic powder
IF you like it Spicy
1 TABLE spoon cayenne pepper
If you like it REALLY spicy also add
1 TABLE red pepper flakes
In an electric skillet @350 degree’s pre-heat oil about 1 ½ inch’s in pan of corn or canola oil. When oil is cold in pan slice one large white onion and place in oil (Make sure oils cold, so that the onion and oil come to temp at the same time) If your cooking more then two whole cut up chickens in one frying add another sliced onion.
Dip Cut chicken threw wet mix let drip dry making sure all excess has removed, Dredged wet chicken threw dry mix. Make sure that all excess flour mixture is removed.
** Very Important ** Wait until the light turns off on the electric skillet this means the oil/skillet has some to our requested temperature. Now stir oil/onions around so that there aren’t any hot spots in the oil. Place chicken breasts in first, Note temperature will drop again (Temp light will come on again) give the oil time to heat back up prior to adding more chicken. Second Drop Thighs in oil (remembering to let the oil come back to temp prior to adding more chicken)
Remove chicken to a well ventilated wire rack… Don’t place chicken on paper towels.. (If you don’t have a wire cooling rack, use your oven rack on a couple coffee cans)
This isn’t your normal chicken nor is it like KFC chicken… I think it’s the best chicken I’ve ever had an is a combination of family recipes and my own..