1 Tbs sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 tsp seasoned salt
2 tsp paprika
1/2 tsp baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
1 Chicken (Cut into Pieces)
2 eggs, mix with 1/4 cup cold water
1 cup corn oil (for frying)
Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly.
Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.
Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan.
Bake at 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.
Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.
Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan.
Bake at 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.
-------------------------------------------------------------------------------------------------
3 pounds chicken
1 quart buttermilk
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 cup butter
16 ounces vegetable shortening
1 quart buttermilk
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 cup butter
16 ounces vegetable shortening
Chicken Gravy:
4 tablespoons pan fat and bits
3 tablespoons flour
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne
Directions
Preheat oven to 350°
4 tablespoons pan fat and bits
3 tablespoons flour
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne
Directions
Preheat oven to 350°
1. Place the chicken parts in a medium-sized bowl and add enough buttermilk to submerge the chicken. Cover with plastic wrap and place in the refrigerator for 8–12 hours or overnight.
2. Remove the chicken from the refrigerator. Remove the chicken from the buttermilk and shake off the excess, and bring to room temperature. Discard the buttermilk.
3. Combine the flour, cornstarch, salt, cayenne pepper and freshly ground black pepper in a plastic bag. Add the chicken and shake to coat. Remove the chicken pieces from the bag, shaking off any extra coating.
4. Melt the butter and vegetable shortening in a large frying pan over medium-high heat.
5. Bring the temperature of the fat to 355º Fahrenheit. Brown the chicken in batches, cooking three or four pieces at a time until golden (three to four minutes). Make sure to bring the fat temperature back up to 355º before you begin browning each batch.
6. Remove the browned chicken from the fat (reserve fat for gravy), pat off excess grease with paper towels, and set the chicken on a cake rack placed over a cookie sheet.
7. Bake the chicken on the rack for 35–45 minutes or until fully cooked. Serve hot or cold.
Chicken Gravy
1. Carefully pour off most of the chicken’s cooking fat, leaving only four tablespoons in the pot. Turn the heat to medium-high and whisk in the flour, forming a roux. Whisk vigorously to scrape up all of the flavorful bits from the bottom of the pan.
2. Lower the heat if needed and cook for several minutes, stirring often, until the nutty flour scent is gone and the mixture begins to turn golden brown.
3. Add the chicken stock to the roux in a thin, steady stream, whisking constantly to prevent lumps.
4. Bring the gravy to simmer and cook, stirring occasionally, until it is reduced in volume by about half.
5. Add the salt, pepper, and cayenne pepper. Mix well.
6 Taste the gravy and adjust the seasoning if needed.
NOTE: Don’t panic if your gravy lumps up a bit. Just whirl it in the blender or run it trough a strainer—Perfection!
2. Remove the chicken from the refrigerator. Remove the chicken from the buttermilk and shake off the excess, and bring to room temperature. Discard the buttermilk.
3. Combine the flour, cornstarch, salt, cayenne pepper and freshly ground black pepper in a plastic bag. Add the chicken and shake to coat. Remove the chicken pieces from the bag, shaking off any extra coating.
4. Melt the butter and vegetable shortening in a large frying pan over medium-high heat.
5. Bring the temperature of the fat to 355º Fahrenheit. Brown the chicken in batches, cooking three or four pieces at a time until golden (three to four minutes). Make sure to bring the fat temperature back up to 355º before you begin browning each batch.
6. Remove the browned chicken from the fat (reserve fat for gravy), pat off excess grease with paper towels, and set the chicken on a cake rack placed over a cookie sheet.
7. Bake the chicken on the rack for 35–45 minutes or until fully cooked. Serve hot or cold.
Chicken Gravy
1. Carefully pour off most of the chicken’s cooking fat, leaving only four tablespoons in the pot. Turn the heat to medium-high and whisk in the flour, forming a roux. Whisk vigorously to scrape up all of the flavorful bits from the bottom of the pan.
2. Lower the heat if needed and cook for several minutes, stirring often, until the nutty flour scent is gone and the mixture begins to turn golden brown.
3. Add the chicken stock to the roux in a thin, steady stream, whisking constantly to prevent lumps.
4. Bring the gravy to simmer and cook, stirring occasionally, until it is reduced in volume by about half.
5. Add the salt, pepper, and cayenne pepper. Mix well.
6 Taste the gravy and adjust the seasoning if needed.
NOTE: Don’t panic if your gravy lumps up a bit. Just whirl it in the blender or run it trough a strainer—Perfection!
No comments:
Post a Comment