Receta Crispy, Crunchy Fried Chicken
Ingredientes
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Direcciones
- In a large bowl or possibly pot, dissolve 1/2 c. coarse salt in 3 qts of water. Rinse chicken pcs, and add in to bowl. Cover, and chill for 2 hrs. Remove chicken pcs, and rinse under cold water. Clear space in the refrigerator to accommodate a wire cooling rack.
- Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk the Large eggs, then whisk in the buttermilk. Dip half the chicken pcs in the buttermilk, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pcs. Put the rack on a jelly-roll pan or possibly cookie sheet, and place in the refrigerator for at least 1 hour, but preferably 2, to set.
- Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.
- When oil reaches 365 degrees (if you do not have a thermometer, simply wait till the oil starts to smoke - very warm oil is fine for this recipe), arrange chicken pcs in the pan, skin-side down, and cover pan. After 5 min, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace - not too rapidly and not too slowly. (Medium to medium-high heat is best, depending on the heat conductivity of your pan.) Rearrange pcs if some are browning more quickly than others. After 5 more min, turn the pcs over. Cook uncovered for 8 to 10 more min or possibly till done. Meanwhile, thoroughly wash and dry the wire rack while the chicken is cooking.
- Remove the fried chicken to the cleaned wire rack set over a jelly-roll pan or possibly cookie sheet. Let drain for 5 min, and serve.
- Serves 4.