Beths Best Fried Chicken Recipes

THE BEST FRIED CHICKEN

Steps:

• Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
• Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
• Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
• Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

BETH'S BEST SWEET AND SOUR CHICKEN

Steps:

• To make the chicken: Cut the chicken into bit size nuggets.
• Mix the egg, 1 Tbs. cornstarch, 2 teaspoons soy sauce and white pepper in a glass or plastic bowl.
• Mix in the chicken chunks, stir and cover with plastic wrap.
• Refridgerate for at least 20 minutes, I often do overnight.
• Heat oil in a wok or large skillet to about 350 degrees F.
• Mix 1/2 Cup flour, 1/2 Cup water, 1/4 Cup cornstarch, 1 Tbs. oil, salt, and 1/2 teaspoons baking soda for the breading into the bowl with the chicken and marinade.
• DO NOT DRAIN OFF THE MARINADE!
• Mix until well coated!
• Fry these pieces a few at a time until all are golden brown.
• Drain off the chicken on paper towels.
• Set chicken aside and keep warm.
• I usually put it in the oven at a very low temperature.
• For the Sauce: Drain and chop all veggies for the sauce at this time.
• Set aside, but keep handy.
• Heat 1 1/4 Cup sugar, 1 Cup chicken broth, 3/4 Cup rice wine vinegar, 1 Tbs. oil, 2 teaspoons soy sauce and 2 cloves garlic to boiling.
• Mix 1/4 cup cornstarch and 1/4 cup COLD water in a seperate container.
• Make sure it is smooth.
• Stir into chicken broth mixture.
• Cook and stir about 10- 15 seconds.
• By this time it should be thickening.
• Stir in veggies and pineapple.
• Heat to boiling once again to get the veggies and pineapple tender.
• Pour over chicken or serve on the side.