socialslave's Southern Fried Chicken

or Don't Just stand there, Grab my cock and poulet!

  

Chicken: mankind's favorite food! The French call it “poulet”, the Germans, “huhn”, the Italians, “pollo”. Here in the U. S of A., we call it Sunday dinner. The reason dinosaurs are extinct? We found out they tasted like chicken.

Cooking chicken has become, like many a religion, a highly debated thing. Slave has always used the iron skillet method for frying, but wanted to explore with you how to deep fry!

Yes it might not be politically correct. However if done properly it will not be loaded with grease or cause instant death! Especially if you follow these “slave's secrets”.

Ingredients:

3 – 4 lbs cut up chicken

3 half pints low fat buttermilk divided

1 5oz. No fat plain Greek style yogurt

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 tablespoon Kosher Salt

¼ teaspoon white pepper

½ teaspoon roasted red pepper flakes

1 Cup All Purpose Flour

1/3 Cup cornstarch

2 tablespoons baking powder

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Ten “slave secrets” Commit them to memory – then eat the paper! Just kidding!

#1 Always marinade the chicken in buttermilk, it is best done overnight.

#2 Add the spices to the buttermilk not the flour in the dredge. They burn at different temps and can come loose to mess up the cooking oil.

#3 Add cornstarch, (to equal a third of the amount) to the flour. This will make your coating crispy.

#4 Never reuse this flour. As soon as the coating is done – pitch it.

#5 After coating is applied, let the pieces set for at least 20 minutes before cooking. This sets the coating so that it doesn’t slide right off.

#6 Hold the oil temperature constant! Do NOT let it start to smoke. This is a sign that the oil has broken down and could become toxic. If your temperature is right, the heat will cause steam from the food to balance the oil, thus keeping the food from becoming really greasy.

#7 Use a high temp oil like peanut oil (which has been refined before you buy it and does NOT affect people with peanut allergies).

#8 Cook a few pieces at a time, don't crowd them in the fryer.

#9 When removing cooked chicken, allow a few seconds for oil to come back up to temperature before adding next batch.

#10 Drain the cooked chicken on rack over a lined pan. Not directly on paper towels which tend to adhere and cause soggy bottoms. Stick this in a 225 degree oven to keep warm while you finish the rest of the chicken.

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Directions:

Whip together: two half-pints of buttermilk, yogurt, garlic powder, onion powder, paprika, kosher salt, and peppers. If you like to use a hot sauce, this is where to add it!

Place chicken in large zipper lock plastic bag along with buttermilk marinade and let rest in refrigerator for at least 4 hours – best overnight.

Assemble:

In one small bowl: 1 half pint buttermilk to dip chicken.

Then in another bowl, the flour – cornstarch mixture stirred well.

Dip chicken in buttermilk, then roll in flour mixture and place on wire rack over a lined pan.

LET SIT for at least 20 minutes. 

 

Heat oil to 360

Add a few pieces at a time to allow temperature to remain and oil to surround chicken.

Cook until golden brown on both sides 10 – 17 minutes.

Drain on 2nd wire rack over pan and keep warm in a 225 degree oven.

Salt and pepper to taste and serve. This also makes a fantastic picnic chicken served cold, just be sure to keep it cold if outside!

Serving Master Indy

socialslave

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!