Clarithas Fried Chicken Recipes

CLARITHA'S FRIED CHICKEN WINGS

Steps:

• Cut off chicken wing tips, and reserve them for another use (stock).
• Arrange wings in one layer in a 9x13 inch glass baking dish and sprinkle them evenly with 1/2 cup coarse salt.
• Turn wings over and sprinkle with l/2 cup more salt.
• Chill wings for 2 hours.
• Rinse wings in a colander under cold running water and drain.
• (An alternative to this is to soak chicken wings overnight in a brine solution, using one cup salt and enough water to cover wings.) Arrange wings in one layer in a baking dish and thinly slice onions.
• Arrange onions over wings and pour buttermilk over onions.
• Chill wings, covered, at least 12 hours and/or up to one day.
• Discard onions and drain wings in a colander.
• Tear off an 18 inch sheet of wax paper and set aside.
• In a large shallow bowl, whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
• Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off the excess.
• Arrange wings with the flat sides up, a few inches apart on wax paper and let stand 15 minutes.
• Get out a rack, brown paper bag, or paper towels, and set on a baking pan.
• In a large fish fryer set over two burners (or two heavy skillets), melt 2 cups shortening and 1/2 cup butter over high heat, just until butter begins to turn golden.
• Add the wings, flat sides down, and reduce heat to moderately high.
• Cook wings, covered, until deep golden, 8 to 10 minutes.
• Turn wings and cook, uncovered, until deep golden, about 8 minutes.
• With tongs, transfer wings to a rack set over pan, to drain.

CLARITHA'S FRIED CHICKEN WINGS

Steps:

• Cut off chicken wing tips, reserving them for another use (such as stock). Arrange wings in one layer in a 13- by 9-inch glass baking dish and sprinkle them evenly with 1/2 cup kosher salt. Turn wings over and sprinkle with 1/2 cup more salt. Chill wings 2 hours.
• In a colander rinse wings under cold running water and drain. Arrange wings in one layer in baking dish and thinly slice onions. Arrange onions over wings and pour buttermilk over onions. Chill wings, covered, at least 12 hours and up to 1 day.
• Discard onions and in colander drain wings. Have ready an 18-inch sheet of wax paper. In a large shallow bowl whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt. Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off excess. Arrange wings flat sides up and a few inches apart on wax paper and let stand 15 minutes. Generously sprinkle remaining flour mixture over wings, patting it to adhere, and let stand 15 minutes more.
• Have ready a rack set over a baking pan. In each of two 10- to 11-inch heavy skillets melt 1 cup shortening and 4 tablespoons butter over high heat just until butter begins to turn golden. To each skillet add 8 or 9 wings, flat sides down, and reduce heat to moderately high. Cook wings, covered, until deep golden, 8 to 10 minutes. Turn wings and cook, uncovered, until deep golden, about 8 minutes. With tongs transfer wings to rack set over pan to drain.