![]() Step 5 When the oil is hot enough, fry the chicken, in batches, until golden brown on both sides, 3 to 4 minutes per side, being careful not to overcrowd the pan.Heat over medium-high heat until the oil reaches 350°. Step 3 Add oil to a depth of 1 1/2 inches in a large cast-iron skillet or Dutch oven.Shake off the excess flour, and transfer to a plate. Working with one piece of chicken at a time, dredge the chicken in the flour mixture, patting to coat. In a medium shallow bowl, stir together the flour, seasoned salt, black pepper, cayenne pepper, and 3 tablespoons of the chicken marinade until well combined (the mixture will be pebble-y). Step 2 Remove the chicken from the refrigerator 10 minutes before frying.Add the chicken to the buttermilk mixture cover and refrigerate for 30 minutes (or up to 4 hours.) Step 1 For the chicken: Whisk together the buttermilk, pickle juice, and egg in a medium bowl until smooth.Other than that, just be sure to not overcrowd the pan, and the chicken will turn out crispy, golden, and perfect. ![]() The oil temperature will drop slightly, but that's OK just try to keep it above 325 degrees. Heat the oil to 350 degrees, then add the first couple of pieces of chicken. The best way to do this is to use an instant-read thermometer to keep an eye on the temperature. The ticket to delicious, crispy chicken is to get the oil hot enough, and keep it from cooling off too much while frying. What's the trick to perfect fried chicken? If the chicken you have is a lot thicker, cut the pieces into thinner cutlets that will cook through in the specified amount of time. The chicken thighs called for in this recipe vary in thickness (as chicken thighs do), but they're generally no more than 1-inch thick. This mixture will mimic the thickness, acidity, and flavor of buttermilk in a pinch.Ĭan you use chicken breasts instead of chicken thighs for this recipe?Ĭhicken breasts are perfectly acceptable for this recipe under one condition-avoid giant pieces. But if it's hard to find in your area, here's how to make buttermilk: whisk together 2 tablespoons of sour cream, 1 tablespoon lemon juice, and enough milk to yield 1 cup total. Ingredients you probably already have on hand: butter, flour, whole milk, salt, and pepper-that's it! It adds next-level decadence to tender fried chicken.ĭo you need to use buttermilk to marinate chicken fried chicken?īuttermilk helps to tenderize the chicken, in addition to making it extra juicy. This recipe takes its name from a Southern classic, chicken fried steak, which is a thin cut of beef (usually cube steak) that is breaded and fried, just like fried chicken, and served with a simple white gravy. Why is it called "chicken fried chicken"? Once it's fried, chicken fried chicken gets smothered in white gravy. How is chicken fried chicken different from fried chicken?įried chicken is typically made with bone-in chicken, but chicken fried chicken turns to boneless chicken pieces (like thighs, breasts, or cutlets) for easy eating. Pure heaven! This chicken is perfect with your favorite vegetable side dishes, but it's also wonderful on a sandwich for lunch! Plus, there's gravy, baby! Try spooning extra gravy over a big pile of mashed potatoes on the side. Calling all lovers of chicken dinners! This chicken fried chicken recipe is guaranteed to be your favorite new comfort food! A soak in buttermilk and pickle juice brings big flavor and tenderness to this crispy chicken, and the easy dredging method means less mess and easier cleanup.
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