Friday Night Fried Chicken Recipes

FRIDAY NIGHT FRIED CHICKEN

Steps:

• Mix milk and lemon juice and keep it aside for 30 minutes( I left mine overnight). You will get something that looks like curd. Add water, salt. paprika, garlic powder. Whisk well and keep it aside
• Make small slits(optionmal) to the chicken and add them to the buttermilk mixture.
• I left mine to refrigerate overnight. Leave yours aside atleast for a couple of hours.
• In a sepearte plate take all the ingredients in the dry flour mixture section amd mix well. Keep it aside
• Take one chicken thigh at a time and coat it with the dry flour mixture. This is NOT a light coating. I mean add flour and ensure the chicken does not feel wet. This will take couple of minutes per piece. This coating perhaps is the most important stage in the whole process so coat really well.
• Repeat for rest of the chicken thighs. these are now ready to be deep fried
• Deep fry them 3 minutes each side on medium heat till you see a brown coloured covering
• Take it out of the frying pan and drain the excess oil
• This is now ready to be served. I have served here with buttered corn on the cob and some carrot, onion and butter bean slaw( Ingredients listed above - just mix everything in a bowl for a lovely and delicious slaw)

FRIDAY NIGHT FRIED CHICKEN

Steps:

• For the chicken: In a medium saucepot bring 4 cups water, 1/4 cup of the salt and the sugar to a boil. Then remove from the heat and stir until the salt and sugar fully dissolve. Cool the brining liquid to room temperature, then chill in the refrigerator.
• Add the buttermilk, thyme sprigs and zest to the chilled brining liquid.
• Place the chicken in the brine for 4 hours.
• Remove the chicken from the brine, then place on a paper towel to remove excess liquid. Combine the garlic powder, paprika, the remaining 1 tablespoon salt and the cayenne. Sprinkle each piece of chicken liberally with the seasoning mix.
• Soak the chicken in a bowl of buttermilk for 1 hour.
• Fill another bowl with flour, then dredge the chicken in the flour. Rest the chicken for 25 minutes.
• In a large skillet, heat 1 inch of oil over medium heat until a deep-frying thermometer inserted into the oil reads 350 degrees F. Place the chicken in the oil and cook until cooked through, an internal thermometer will read 165 degrees F. Transfer the chicken to paper towels to absorb excess oil, and then lightly season with salt.
• For the sauce: Add the tomatoes, onions, butter and olive oil to a medium saucepan, and slowly cook until the vegetables are cooked through. Deglaze the saucepan with the wine and cook until the wine almost completely evaporates. Add the stock and bring to a simmer, cook 10 minutes and then strain. Transfer the mixture to a blender and blend until pureed. Add Tabasco and salt to taste.

BEST-EVER FRIED CHICKEN

Steps:

• In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.