I mentioned in an earlier recipe how I felt about my not being able to nail down a satisfying fried chicken recipe. I think I stumbled upon it by accident today. I liked it so much that I going to tag it as, "Everyday Southern Fried Chicken." The problem for me has always been the crust. To be honest, i wanted it like Popeye's: crisp, crunchy, and not prone to sogginess as it sat. This recipe may seem a little involved, but I guarantee you that it's worth it. I'm actually going to run it tomorrow with smothered greens and dirty rice. I hope it comes out as well for you as it did for me.
EVERYDAY SOUTHERN FRIED CHICKEN
EGG WASH PREPARATION
6 EA EGGS
1/2 TSP SALT
1/4 TSP CAYENNE PEPPERBATTER PREPARATION
2 CUP ALL PURPOSE FLOUR
1/2 CUP CORNSTARCH
1 TSP CREOLE SEASONING
1/2 TSP GRANULATED GARLIC
1/2 TSP GRANULATED ONION
FRIED CHICKEN PREPARATION
1 EA WHOLE FRYING CHICKEN - BUTCHERED
???? CORN OIL (ENOUGH TO FILL YOUR FRY DADDY)
COOKING INSTRUCTIONS
- PLACE CHICKEN PIECES IN BAKING DISH
- HEAT OIL IN FRY DADDY TO 335 DEGREES
- WHIP EGGS, SALT, AND CAYENNE IN BLENDER APPROXIMATELY 30 SECONDS
- POUR EGG MIXTURE OVER CHICKEN AND TOSS SO THAT IT IS EVENLY COATED. COVER AND REFRIGERATE 30 MINUTES
- ADD FLOUR, CORNSTARCH, AND DRY SEASONINGS TO LARGE MIXING BOWL
- AFTER 30 MINUTES, REMOVE CHICKEN FROM REFRIGERATOR
- TOSS CHICKEN IN EGG MIX AGAIN
- PIECE BY PIECE, REMOVE CHICKEN BIGGEST PIECES FIRST FROM EGG AND COAT WELL IN FLOUR MIX
- GENTLY PLACE IN PREHEATED OIL (DO NOT OVERLOAD FRYER - DO TWO BATCHES IF NEED BE)
- FRY AT 335 DEGREES FOR 12-15 MINUTES
- REMOVE AND LET REST PREFERABLY ON A WIRE RACK FOR 30 MINUTES
- INCREASE OIL TEMPERATURE T0 350 DEGREES
- ONCE HEATED, GENTLY PLACE CHICKEN BACK INTO FRYER AND COOK FOR AN ADDITIONAL 7-10 MINUTES
- REMOVE AND LET REST ON WIRE RACK UNTIL READY TO EAT
PREP TIME - 1 HOUR 15 MINUTES
YIELDS - 8 BOX OF CHICKEN!
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