![]() ![]() Whether you call it chicken-fried steak, breaded chicken fillet, crispy fried chicken, or crispy hot shots, there is something irresistible about a piece of meat that has been dredged in a beaten egg and flavorful bread crumbs or flour batter. If you put a chicken or fish fillet in a deep fryer without dredging it in a flour-based batter or a bread-crumb breading, it will not have the delicious taste as well as crunch or crisp you want. People love deep-fried food for its absolute crunch and crispiness. Serve after chicken has cooled 10 minutes.Have you ever dropped naked skinless chicken pieces into a deep fryer or pan? Certainly not.Transfer the breasts to the lined sheet pan when done.Continue with frying the remaining breast pieces, turning as needed (15-18 minutes) until crispy and golden brown.Transfer the cooked chicken pieces to a paper towel lined sheet pan with a cooling rack placed on top to drain excess cooking oil.Use tongs to turn every 5 minutes, fry the chicken until crispy and golden brown (12-15 minutes).Cooking in batches begin by adding the chicken legs, thighs and wings to the hot oil making sure not to over crowd the skillet.Place dredged chicken pieces on a foil lined sheet pan. Dredge each chicken pieces in the dry dredge mixture, then wet, then dry shake off excess.Use a paper towel to gently dry the chicken pieces slightly. Remove the chicken pieces from the marinade and place on a paper towel lined sheet pan.Prepare the wet dredge mixture by whisking together the egg with a cup of buttermilk in a large bowl set aside.Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl set aside.Add peanut oil to a cast iron skillet and heat over medium low.Cover and refrigerate at least 4 hours to overnight. ![]() Combine the Marinade: In a large mixing bowl, combine two cups of buttermilk with 2 teaspoons of hot sauce add the chicken pieces and make sure they're all coated well. ![]()
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