Tuesday, March 7, 2017

Confidence Building Chicken

Do you ever want to fix something neat like fried chicken but think you can't do it? Perhaps you don't have the time or equipment. Don't want to heat up all that oil then find a place for it when cleaning up? Here is a simple way to make some great chicken that just bypasses all those fears.


Keeping it simple: keeping it safe: and keeping it tasty: that's the whole idea behind serving the best. The frying is just to give a beautiful color and crunch and the roasting will finish cooking. Letting it sit lets all those wonderful chicken juices collect right where they should be! Nearly fool-proof!


Ingredients:

4 chicken thighs (with skin & bones)
2 Tbs oil
2 Tbs of butter.
½ cup of cake flour (all purpose flour will work)
½ tsp of salt.
½ tsp of white pepper
½ tsp onion powder
1 tsp paprika
2 pinches of dried Thyme

Directions:
Open the chicken, rinse off and pat dry on paper towels. Sprinkle with cornstarch. And let sit for half an hour.
Pre heat the oven to 450°


In a wide bowl stir together:
flour
salt
white pepper
onion powder
paprika
and 2 pinches of dried Thyme ( go very light with this because the herb can burn when frying)

When the chicken has sat for half an hour, most of the corn starch will have disappeared but dust it off with a dry paper towel. (This will have dried the skin – makes it crispy)


In a large covered skillet, heat the oil over medium heat.


Dredge and roll each piece of chicken in the flour mixture and let sit.
Add the butter to the skillet and let melt into the oil while you give it a stir. You don't want it to turn brown - While it is still foaming, place the chicken in – skin side down and cover. Do not touch for 7 – 8 minutes. You want the skin to turn a nice golden brown before you turn each piece over. If not the color you want, give it another minute. 
 


Let fry for a second 7 minutes uncovered. (if worried, check the temperature, it should get to about 100 to 110 degrees)
Place each piece on a sprayed rack in a foil lined pan. Let roast in oven for a full 13 – 15 minutes to finish cooking and crisping the skin!
Check again: the temps should reach 165 to 170.




Remove and lay a piece of foil over and let rest for 3 to 4 minutes.
Serve




Go ahead and microwave a couple of side vegetables, or even (horrors!) instant mashed potatoes, just don't tell me about it OK?


What a meal. Easy steps, tastes great and crunchy. No big clean-up.

For music tonight: https://www.youtube.com/watch?v=bLioSN38EME
 
So happy to be allowed to serve a meal like this to my 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!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon



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