Southern Fried Chicken
This is a 3 day process for good coating tastin chicken :P
Day one: is the brine. Store your chicken in sea water solution in the refrigerator.
Day two: Seasoning in a large grocery bag. Wrap bag in a tall kitchen bag and refrigerate overnight.
Day 3: Is the cooking.
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- 2 c
- all purpose flour
- 1 Tbsp
- season all
- 1 Tbsp
- poultry seasoning
- 1 tsp
- 1 fl
- egg wash scramble
- 1 gal
- peanut oil but can subsitute
1Day One: You noticed I didn't put legs thighs or my favorite breasts and wings on the ingredient list. Adjust this to what YOU like . I'm just giving you the Techniques and tricks of good chicken. Weather It skinless boneless , with bone and skin. Place chicken in a salt water marinade (like sea water) Fairly loose so the chicken is swimming . Put in fridge.
2Day 2: My recipe states 2 cups of allpurpose flour. That is my base. Add to your taste .... season all , pepper, poultry seasoning. My flour mix is usually little pink in color but you get a bite from the pepper and taste the sage of poultry seasoning too. Place mix in paper bag. Mix an egg with a tablespoon of water . Dip chicken pieces into egg then into bag . Shake after each addition. After all chicken is coated place bag in fridge overnight.
3PRE-Heat your fry pan (1 inch of oil) to 300 degrees. Don't crowd your chicken . Breasts are usually 20 to 30 (bone in) minutes per side. Other pieces shorter. Internal Temp 170 degrees
4After all the chicken is cooked. Drain oil saving all the krispies of the chicken. Add a tablespoon of butter to pan and a tablespoon of flour to heated pan making a rouge. When bubbly and and cooked for a minute, add 1 cup of water or chicken stock or milk . Re add the krispies . NOTE : More chicken more gravy so this gravy recipe is for one cup .. just double it :P