May 1, 2017

New York Times - A New Article on How to Fry Chicken

Granted, when you go to the link and watch the video of the fried chicken, that crust doesn't look very appetizing. Not the way I would want my fried chicken crust to look like. But anyway, here is a link to th article plus the recipe itself will follow. Follow the link for more instructions and information.


http://cooking.nytimes.com/guides/25-how-to-make-fried-chicken?utm_source=Facebook_Paid&utm_medium=social&utm_content=Guides&utm_campaign=kwp&kwp_0=197008&kwp_4=771366&kwp_1=387444


Truthfully, this is not the way I would like my fried chicken to look.


              INGREDIENTS


  • 1 chicken, approximately 3 to 3 1/2 pounds, cut into 10 pieces (or use a mix of thighs and drumsticks
  •     3 to 4 cups buttermilk
  • 3 tablespoons kosher salt, more as needed
  • 2 teaspoons ground black pepper, more as needed
  • 1 ½ cups all-purpose flour
  • 3 cups peanut oil, lard or a neutral oil like canola, more as needed

    PREPARATION

    1. Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.
    2. Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.
    3. Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
    4. Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
    5. Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 12 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 12 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown.
    6. Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.

    No comments:

    Post a Comment