Fool-proof fried chicken – backyard poultry

Biscuits and slaw.

Story and photos by Rita Hickenfeld.

There’s something so satisfying about biting into a piece of fried chicken that’s crispy on the outside and tender on the inside.
I use a two-part cooking method for frying chicken that tastes hot, at room temperature, or packed in a cooler for a picnic.

Brown the chicken on all sides over the stove, then put it in the oven to get moist inside and crispy outside. Cornstarch and baking powder are included for a super crispy crust. I used chicken thighs for this recipe. A whole shredded chicken, or your choice of skin-on, bone-in chicken
Pieces can be replaced.

Serve it with a side of buttermilk biscuits and slaw and you’ll have an unforgettable meal.

The mixture of spices and herbs preserves the flavor and gives a “zing” to this recipe.

Leak proof fried chicken

3 pounds chicken – I used bone in, skin on, and chicken thighs
spice mixture
2 tablespoons of paprika
1 tablespoon + 1 teaspoon black pepper
2 teaspoons of dried thyme
2 teaspoons dried garlic or garlic powder
1 teaspoon dry mustard powder
Half a teaspoon of cayenne pepper powder
1 cup of milk
1 large egg
2 teaspoons of salt
Half a teaspoon of black pepper
2 tablespoons of spice mix.
flour mixture
1½ cups all-purpose flour
Half a cup of starch
1 teaspoon baking powder
2 teaspoons of salt
1 liter of vegetable oil or peanut oil, for frying


spice mixture
Whisk in the paprika, black pepper, oregano, garlic, dry mustard, and cayenne pepper. Set aside 2 tablespoons of the spice mixture to add to the marinade.
Whisk the curd, eggs, salt, black pepper, and 2 tablespoons of the spice mixture in a bowl.
Add the chicken pieces and stir to coat all sides.
Cover and leave in the fridge for at least 3 hours or overnight.
flour mixture
When you’re ready to fry, whisk together the flour, cornstarch, baking powder, salt, and the rest of the spice mixture in an extra-large bowl.
With tongs, remove chicken from marinade and fold into flour
batter one piece at a time. When the chicken is all in the pot, toss it
Cut until completely coated.
Use your hands to press the flour mixture into each piece so that it sticks together. This will be messy, but it ensures that the breading stays on the chicken when you fry it.
Place the chicken on a rack over a rimmed baking sheet.

cook chicken
Preheat the oven to 350 degrees Fahrenheit.
Heat the oil to 375 degrees in a heavy, deep skillet or Dutch oven over medium-high heat.
Place the chicken pieces in a single layer, skin side down, in the skillet. Don’t crowd. The temperature will drop to 350 degrees and this is the best temperature to maintain. Cook in small batches and monitor the temperature.
After about 5 minutes, the chicken will be a deep golden brown on one side. Refuse the temptation to move them around in the pan for the first few minutes so the shell doesn’t flake.
Carefully flip the chicken and cook until the other side is golden brown, about 5 minutes longer.
Place the chicken on a clean wire rack set over a rimmed baking sheet.
Put it in the oven and cook it until it registers a temperature that is inserted into the thickest part of the meat, 175 degrees. This takes 5 to 10 minutes.
Remove from the oven and serve hot, at room temperature, or chilled.

Why do you soak in milk?
• Buttermilk, with its acids and enzymes, helps break down the proteins in the chicken, making them soft.
Chicken is cooked at 175 degrees.
• Chicken cooks well at 165 degrees, but I like to cook thighs and legs with bones and skin at 175 degrees. This softens the connective tissue, making the chicken piece more tender.

What’s fried chicken without homemade wafers?

Quick buttermilk biscuits

The dough is folded after the first rolling of the thin biscuit.
2 cups of all-purpose flour
1 tablespoon baking powder
Half a teaspoon of baking soda
Half a teaspoon of salt
Half a cup of chilled ghee
1 cup of milk
Brush melted butter on top

Preheat the oven to 425 degrees Fahrenheit.
Whisk the dry ingredients together.
Cut into shortening until mixture resembles coarse crumbs.
Make a hole in the middle and pour in the milk.
Mix well. The dough may be a bit sticky.
Dump it out on a lightly floured surface. Knead a little to bring the dough together.
Pate or roll to a thickness of ¾”. Fold in half, then pat or roll again to a thickness of ¾ inch.
Cut as desired.
Brush the top layer with melted butter and bake in a preheated oven for 13 to 15 minutes, until golden.
Makes approximately 12 cookies.

Simple concrete dressing

Top with red and green cabbage and shredded carrots for a colorful slaw.
1 cup real mayonnaise
3 to 4 tablespoons of sugar
Makes up to 1/2 cup of lemon juice – start with 3 tablespoons
2 tablespoons of vinegar
Salt and pepper to taste

Just whisk everything together until smooth. Keeps in the refrigerator for up to a week. If the sauce separates in the refrigerator, whisk it before serving.

Rita Hickenfield She comes from a family of wise women who are in tune with nature. She is a certified modern herbalist, culinary educator, author, and national media personality. And most importantly, she is a wife, mother and grandmother. Rita lives in a little patch of paradise overlooking the East Fork River in Claremont County, Ohio. She is a former assistant professor at the university of cincinnati, where she developed a comprehensive herbal course. column: rita @communitypress. com

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