Hot or cold, fried chicken is great
freerangestock.com Grab some fried chicken to munch on at your next picnic.
Are you the type who likes to sink his or her teeth into a “tender on the inside but crisp on the outside” piece of chicken when on a picnic? I know I am, but must admit I prefer fried chicken hot rather than cold.
My mom is just the opposite. She loves cold chicken and also cold pizza. I know there are a lot of you cold chicken and/or pizza fans out there. Luckily for you, it is a simple matter of just refrigerating your take-along food and you don’t need a special recipe.
As I type this, I am waiting for some Buffalo-style chicken wings to cool off, and boy, am I hungry. Speaking of wings, other than turkey wings, there aren’t any other kinds of wings we normally eat, are there? But recipes (and even me) always specify chicken wings, as if there is a large variety of choices out there in food land. It’s not like we are considering things like bat wings or dragonfly wings, etc. I suppose goose or duck wings might be an option. Oh well, my hunger is making me a bit silly, so we should get on with the recipes. Big batch fried chicken
4 cups flour, divided 2 tablespoons garlic salt 1 tablespoon paprika 1 level tablespoon pepper, divided (I was always afraid to use this much, but it’s up to you) 2 1/2 teaspoons poultry seasoning 2 large eggs 1 1/2 cups water 1 teaspoon salt 2 broiler/fryer chickens, each about 3 1/2 to 4 pounds each, cut up Oil for deep frying
In a large resealable plastic bag, combine 2 2/3 cups flour, garlic salt, paprika, 2 1/2 teaspoons pepper and poultry seasoning.
In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
Using a deep-fat fryer, heat oil to 375. Fry chicken, several pieces at a time, for 5 to 6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Makes about 8 servings, or more, depending on how you cut up the chickens.
Bisquick oven fried chicken
3 pounds chicken, cut up 2/3 cup Bisquick 1 tablespoon butter 1 1/4 teaspoons salt 1 1/2 teaspoons paprika 1/4 teaspoon pepper
Preheat oven to 425. Melt butter in 13-by-9-inch baking pan in the hot oven.
In a bowl, mix dry ingredients together until well blended and evenly coat chicken pieces.
Place chicken, skin side down, in hot butter and bake 35 minutes. Turn and bake 15 additional minutes. Makes 4 to 4 servings.
More, please, fried chicken
1 3-pound fryer, cut into 8 pieces 1 tablespoon salt 1 tablespoon black pepper (I just can’t make myself use that much) 2 eggs, beaten 1/2 cup evaporated milk 1/2 cup water 2 cups flour 1 teaspoon paprika 1/4 teaspoon ground thyme 1/2 teaspoon granulated garlic 1 quart oil for frying
Season chicken pieces well with salt and pepper; set aside. In a bowl, mix eggs, evaporated milk and water. Pour mixture over chicken. Let sit for 5 minutes.
In a heavy paper bag, mix flour, paprika, ground thyme and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.
Heat oil in a deep fryer. The oil should reach 350. Place chicken in hot oil. Fry, turning as chicken browns. Heavy parts such as breast, thighs and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.
Note: Half and half will work if you don’t have evaporated milk, but regular milk is too light and thin to provide the desired crust. Makes 4 servings.
Carolina crispy buttermilk fried chicken
1 quart whole milk Kosher salt, about 3/4 cup 1/2 cup sugar 2 4-pound fryers, each cut into 8 pieces 2 cups buttermilk, divided 2 large eggs, slightly beaten 1 teaspoon paprika 1 teaspoon hot sauce (such as Louisiana style) 1/2 teaspoon freshly ground black pepper 2 teaspoons baking powder 1 1/2 teaspoons baking soda 5 cups flour (approximately) Canola oil, for frying (about 1 quart)
In a small saucepan, combine 1 cup of the whole milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add 3 additional cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken, rinse and pat thoroughly dry.
In a bowl, mix buttermilk, eggs, 1 tablespoon of kosher salt (or less, I only use a teaspoon), paprika, hot sauce and pepper. Whisk in baking powder and baking soda.
Place half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.
Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat. Cover for the first five minutes. Uncover and cook turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160. If it’s frying too fast, reduce heat slightly. If it appears to retain grease, slightly increase heat.
Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm (or even cold)
Note: The key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown. Makes about 8 servings.
