Winner, winner . . . Fried chicken dinner Southern Fried Chicken
3 1/2 to 4 pound chicken cut into 8-10 pieces 3 tablespoons seasoned salt, divided 2 cups bu ermilk 2 1/2 cups all-purpose fl our 3 tablespoons cornstarch 2 teaspoons paprika 1/2 teaspoon cayenne pepper (op onal) 2 teaspoons black pepper 1/2 teaspoon garlic powder 1 tablespoon onion powder
July 6 is Na onal Fried Chicken Day
In a large shallow dish, season chicken pieces with 1 1/2 tablespoons of seasoned salt. Cover with plas c wrap and keep in refrigerator for at least two hours or overnight. Thoroughly combine fl our, cornstarch, and remaining seasonings in a large bowl. Remove chicken from refrigerator. Working with one piece at a me, dip in bu ermilk, allow excess to drip off chicken piece, then dip into seasoned fl our thoroughly coa ng. Place on a baking sheet.
Finish coa ng all chicken and let sit for 10-15 minutes to allow the coa ng to set. While coa ng sets, add 1 1/2 to 2 inches of oil to a deep cast iron skillet or Dutch oven. Heat oil over medium high heat to 350 degrees F. When oil reaches temperature, fry four pieces of chicken at a me. Do not adjust heat when chicken is added; the oil will return to 350 as the chicken cooks.
Allow to fry several minutes (around 7) on each side or un l each side is golden brown. Rest a wire rack over a baking sheet. Remove chicken from oil and place on the wire rack to drain. Keep the baking sheet in a 250 degree oven to keep chicken hot while addi onal batches cook. Allow the chicken to rest at least 5 minutes before ea ng.
Tips for fried chicken success
Use a smaller chicken (no more than 4 pounds); because breasts are the largest pieces, cut them in half to produce evenly cooked and juicy chicken
Use an oil with a high smoking point like peanut oil or canola oil Drain fried chicken on a rack, not paper towels
Allowing cooked chicken to rest in a 250 degree F oven for 20 minutes will ensure evenly done and crispy chicken
Season chicken before breading in addi on to seasoning the breading; this will ensure more fl avorful chicken
Select side items that can be prepared ahead of me to allow yourself the freedom to watch the chicken
NEVER leave hot oil una ended; many house fi res have resulted from oil becoming too hot and igni ng
July 2015 - 11
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