Crowding the pieces a little bit is fine otherwise, the flour bits/fat will burn. You only want the fat to come about half way up the chicken pieces. Taste the flour mixture before you use it make sure it's salty enough and add anything else you want to. Don't fuss at me, just don't do it often, and do it right. Fry the chicken in a mixture of bacon grease and butter. I haven't had to try the new "preseasoned" Lodge skillets, but they might be worth a try. You MUST have a seasoned, black iron skillet. Have not tried the recipe,but in response to the requests for "Southern Secrets" for fried chicken, here goes. I'd suggest adding some tequila and lime to the mix, marinate for at least 24 hours and However we marinated the chicken forĢ4 hours and it really didn't have that much taste. I've never in 16 years seen my wife eat fried chicken, but she gobbled this down! The crust Otherwise, it was juicy, full of flavor and crispy enough to more than satiate my discriminating taste & appetite. Will definately do againĪ little on the salty side for me, so I'll ease up on that next time. The skin was crispy and the flesh tender, with HALF the FAT. Being health and diet conscious, I baked it in the oven. But I added some cumin,coriader and chilli powder to the flour mix to add a bit more zing. Once fried, simply sauce with a butter and hot sauce dressing! We have it once a month but, it is also great for making chicken wings. The most amazing fried chicken I have ever eaten. I think I can hear my arteries hardening but delicious! I used 1 1/2 teaspoon salt for the flour and it was just right.Served with mashed potatoes and green beans. It was so good that I didn't even miss my usual marinade - buttermilk. I used the Accent and the chicken had great flavor and was not too salty. Slightly spicy, very crispy and so juicy (make sure to marinade for the 24 hours). The only two recommendations I have is to not add the salt in the marinade and to pound the chicken so it fries more evenly. This is a recipe that does BEST if you do it per the original recipe!! So many times, reviwers take a recipe and add to it, or subtract from it, or change it somehow. This fried chicken recipe never ceases to amaze me! The final product is great out of the oil and eaten fresh and hot, and it is just as delicious served cold the next day for a picnic! I do the recipe exactly as it is stated and it works. This will be my standard fried chicken recipe from now on. I reduced the cayenne in the coating because my kids don't like things very spicy, but the marinade gave it plenty of flavor and a hint of spice, so it was just perfect for all of us. This was really excellent fried chicken! Moist, flavorful, and crispy.
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