Free Recipe Crispy, Crunchy Fried Chicken
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Crispy, Crunchy Fried Chicken Recipe
1/2 c Coarse salt
(or 6 tbspns table salt)
1 Whole chicken; serving size
-pieces
1-1/2 c All-purpose flour
1/4 c Cornmeal
2 ts Dried thyme or oregano;
-and/or
1 pn Cayenne pepper
1 ts Table salt
1/2 ts Freshly-ground black pepper
2 Eggs
1/2 c Buttermilk
Peanut oil; for frying
Crispy, Crunchy Fried Chicken Preparation
In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack. Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk the eggs, then whisk in the buttermilk. Dip half the chicken pieces in the buttermilk, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a jelly-roll pan or cookie sheet, and place in the refrigerator for at least 1 hour, but preferably 2, to set. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat. When oil reaches 365 degrees (if you don”t have a thermometer, simply wait until the oil starts to smoke – very hot oil is fine for this recipe), arrange chicken pieces in the pan, skin-side down, and cover pan. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace – not too rapidly and not too slowly. (Medium to medium-high heat is best, depending on the heat conductivity of your pan.) Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack while the chicken is cooking. Remove the fried chicken to the cleaned wire rack set over a jelly-roll pan or cookie sheet. Let drain for 5 minutes, and serve. Serves 4. Source: Martha Stewart Living – <www.marthastewart.com> S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 1051 Calories (kcal); 61g Total Fat; (53% calories from fat); 74g Protein; 45g Carbohydrate; 434mg Cholesterol; 12183mg Sodium Food Exchanges: 3 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Chris Kimball Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Crispy, Crunchy Fried Chicken?
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