10/23/2023 0 Comments Fried chicken dredge orderPlace the chicken, skin side down, in the hot shortening, reduce the heat to medium, and fry until golden brown, about 15 minutes. Remove the chicken from the buttermilk and dredge or shake in the flour mixture, one piece at a time, to coat evenly on all sides, beginning with the large pieces. The melted shortening should be deep enough to submerge the chicken about halfway the level of the shortening will rise slightly when you add the chicken.ĥ. Melt the shortening about 1/2 inch deep in a large cast-iron skillet and place over medium-high heat until the temperature reaches between 350° and 375☏. Place the flour, remaining 1 tablespoon salt, the black pepper and cayenne in a separate large shallow bowl or plastic bag and stir or shake to mix.Ĥ. When ready to cook the chicken, place the buttermilk in a shallow bowl and transfer the chicken from the brine to the buttermilk.ģ. Add 2 tablespoons of the salt and the sugar, vinegar, and bay leaves and stir until the salt and sugar dissolve. Place the chicken in a large bowl and cover with cold water. One 3 – to 3 1/2-pound chicken, cut into 10 piecesģ tablespoons sea salt, plus more to tasteġ/2 teaspoon freshly ground black pepper, plus more to tasteĬrisco vegetable shortening or canola oil, for fryingġ. The secret is the overnight brine of water, salt, and spices that drives extra moisture and flavor into the meat, where they are locked in during the cooking process. Granny Foster made the best fried chicken in the world-salty and golden brown with a crackly crust that gave way to meat as moist and tender as could be.
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