Texas Fried Chicken
|1 c||flour or panko bread crumbs|
|2 tsp||garlic salt|
|1 tsp||ground black pepper|
|1/4 tsp||poultry seasoning|
|1||( 4 -5pound ) chicken cut up|
|3 c||vegetable oil|
|2 qt||cold water|
|1/2 c||kosher salt|
Pinched by cindy1972, and 1,645 more.
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DirectionsTo make the brine; stir kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely .Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in. Return the chicken to the bowl, pour milk over . Cover and refrigerate for another four hours.Meanwhile . prepare the oil for frying by putting oil, butter in pan, I prefer a deep fryer . Cook over low heat for 30 minutes, skimming as needed, until the butter ceases to throw off foam , just before frying , increase the temperature to medium-high , began to fry, donot overcrowd the pan or the cooking oil will cool. In another bowl mix all dry ingredients , roll chicken in dry batter, began to fry. Using tongs, slip some of the chicken pieces , skin side down, into the heat fat until chicken is golden brown. drain on wire rack or crumpled paper towels, and serve.