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Jan. 4th, 2014 11:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dolariRecipe #2 - Fried Chicken
(This is the good Fried Chicken recipe...not the bad one from the Japanese DS Recipe Book...::shudder::)
Buttermilk - 1 Quart...
Salt - 3 Tablespoons
Chicken Pieces of Your Choice! - 4 pounds
Flour - 5 Cups
Baking Powder - 4 teaspoons
Dried Thyme - 1.5 teaspoons
Pepper - 1 teaspoon
Garlic Powder - .5 teaspoon
Vegetable Oil - enough to deep fry with
1) Add salt to 3.25 cups of the buttermilk.
2) Put the chicken in the buttermilk brine.
3) Cover with cling wrap and refrigerate for an hour.
Just before the hour is up...
4) Set an oven rack to the middle slot and preheat it to 200 degrees.
5) Pour 1 inch of oil into a dutch oven/soup pot and heat to 375 over medium high heat.
6) Mix the flour, baking powder, thyme, pepper and garlic powder in large dredging dish or cake pan.
7) Slowly add in the remaining buttermilk and mix by hand. Add only enough for the batter to feel like wet sand.
At this point, you'll probably want to do these in batches of as many pieces as you can fit in your boiler at a time.
8) Remove the chicken from the brine, and coat the chicken in the batter.
9) Add enough chicken to fit in the pot and fry until golden brown on one side (recipe says 10 minutes, but it went MUCH faster for me).
10) Flip the pieces and again, fry until golden brown.
11) Place the chicken on a paper lined plate for five minutes to drain.
12) Put the chicken on a wire rack on a baking sheet.
13) Put all that in the oven to keep it warm as you fry the rest of your chicken from step 8.
36 servings (32 ounces of chicken breast and thighs each)
147 Calories
4.24g Fat
14.77g Carbs
11.63g Protien
(This is the good Fried Chicken recipe...not the bad one from the Japanese DS Recipe Book...::shudder::)
Buttermilk - 1 Quart...
Salt - 3 Tablespoons
Chicken Pieces of Your Choice! - 4 pounds
Flour - 5 Cups
Baking Powder - 4 teaspoons
Dried Thyme - 1.5 teaspoons
Pepper - 1 teaspoon
Garlic Powder - .5 teaspoon
Vegetable Oil - enough to deep fry with
1) Add salt to 3.25 cups of the buttermilk.
2) Put the chicken in the buttermilk brine.
3) Cover with cling wrap and refrigerate for an hour.
Just before the hour is up...
4) Set an oven rack to the middle slot and preheat it to 200 degrees.
5) Pour 1 inch of oil into a dutch oven/soup pot and heat to 375 over medium high heat.
6) Mix the flour, baking powder, thyme, pepper and garlic powder in large dredging dish or cake pan.
7) Slowly add in the remaining buttermilk and mix by hand. Add only enough for the batter to feel like wet sand.
At this point, you'll probably want to do these in batches of as many pieces as you can fit in your boiler at a time.
8) Remove the chicken from the brine, and coat the chicken in the batter.
9) Add enough chicken to fit in the pot and fry until golden brown on one side (recipe says 10 minutes, but it went MUCH faster for me).
10) Flip the pieces and again, fry until golden brown.
11) Place the chicken on a paper lined plate for five minutes to drain.
12) Put the chicken on a wire rack on a baking sheet.
13) Put all that in the oven to keep it warm as you fry the rest of your chicken from step 8.
36 servings (32 ounces of chicken breast and thighs each)
147 Calories
4.24g Fat
14.77g Carbs
11.63g Protien
