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Fried Chicken Like You Know Who's
by
Stacey Maupin Torres
Calificación: 4.0
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.%20Put%20the%20garlic%20cloves%20through%20a%20garlic%20press%20and%20add%20into%20the%20egg%20mixture.%20Add%20half%20of%20the%20parsley%20and%201%20tablespoon%20Wondra%20flour.%20Stir%20well.%3C/p%3E%3Cp%3EIn%20a%20separate%20bowl,%20combine%20the%201%20cup%20flour%20and%20the%20bread%20crumbs,%20and%20the%20remaining%20ingredients.%20Mix%20well%20with%20a%20fork.%3C/p%3E%3Cp%3EPut%20about%201/2%20cup%20additional%20flour%20in%20a%20separate%20small%20bowl.%20Use%20this%20to%20dip%20each%20chicken%20piece,%20prior%20to%20dipping%20in%20the%20milk%20and%20seasonings.%3C/p%3E%3Cp%3ERoll%20each%20piece%20of%20chicken%20around%20until%20well%20covered,%20first%20in%20plain%20flour,%20then%20in%20milk%20mixture,%20then%20in%20flour/bread%20crumbs%20mixture.%3C/p%3E%3Cp%3EGently%20lower%20the%20chicken%20pieces%20into%20the%20hot%20oil%20and%20allow%20to%20become%20a%20golden%20color%20(add%20the%20bigger%20pieces%20first).%3C/p%3E%3Cp%3EPressure%20Fryer:%3C/p%3E%3Cp%3EIf%20you%20are%20using%20a%20pressure%20fryer,%20place%20the%20lid%20on%20and%20lock%20it%20when%20the%20chicken%20is%20a%20very%20light%20golden%20color,%20usually%20about%203%20minutes.%20Begin%20timing%20when%20the%20lid%20is%20locked%20and%20the%20gauge%20indicates%20a%20pressure%20of%205-6%20pounds.%20Bring%20temperature%20up%20immediately%20and%20watch%20carefully%20(don't%20walk%20away!).%3C/p%3E%3Cp%3ERemove%20from%20heat%20after%20about%207%20minutes%20and%20reduce%20pressure%20following%20manufacturer's%20directions.%20Remove%20the%20chicken%20pieces%20and%20place%20on%20layers%20of%20paper%20towels.%20Return%20the%20pan%20to%20the%20stove%20and%20bring%20temperature%20back%20up%20and%20continue%20until%20all%20chicken%20pieces%20are%20fried.%20If%20your%20chicken%20was%20too%20brown,%20cook%20the%20next%20batch%20for%20a%20minute%20or%20so%20less,%20and%20vice-versa%20if%20your%20chicken%20wasn't%20browned%20enough.%20Do%20not%20overload%20the%20cooker%20with%20too%20many%20pieces,%20as%20it%20brings%20the%20temperature%20down%20too%20quickly%20and%20will%20cause%20the%20pieces%20to%20absorb%20more%20of%20the%20cooking%20oil%20than%20it%20otherwise%20would.%3C/p%3E%3Cp%3ERegular%20Deep%20Frying:%3C/p%3E%3Cp%3EFry%20the%20chicken%20at%20360-375%C2%B0F,%20placing%20the%20larger%20pieces%20in%20when%20the%20temperature%20is%20slightly%20lower%20(temperature%20will%20drop%20when%20pieces%20are%20added).%20Put%20the%20smaller%20pieces%20in%20when%20the%20temperature%20is%20higher,%20and%20they%20will%20be%20cooked%20more%20quickly.%20Remove%20when%20chicken%20is%20golden%20brown%20and%20drain%20on%20paper%20towels.%3C/p%3E%3Cp%3ECooks%20Tip:%20To%20flavor%20the%20oil%20in%20this%20method,%20you%20can%20thickly%20slice%20a%20few%20large%20onions%20and%20add%20to%20the%20oil%20before%20the%20chicken%20-%20skim%20these%20out%20when%20they%20are%20browned,%20before%20adding%20the%20chicken.%20It%20will%20add%20an%20additional%20layer%20of%20flavor%20to%20the%20oil!%3C/p%3E%3Cp%3ESubmitted%20by:%20CM%3C/p%3E){kind=link}