Hoosier Farm Fried Chicken Recipes

KNOTT'S BERRY FARM FRIED CHICKEN

Steps:

• Soak chicken for at least 1 hour and pat dry.
• Coat each piece of chicken with flour and shake off any excess flour.
• Bring oil up to temp in an iron skillet or large frying pan and carefully drop in chicken pieces.
• Cover and fry for 45 minutes or until golden brown and juices run clear.
• Remove chicken when done and drain on paper towels.

CLASSIC FRIED CHICKEN

Steps:

• For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
• Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
• For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
• Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

HOOSIER FARM FRIED CHICKEN

Steps:

• Wash chicken, trim loose parts and fat off.
• In a medium size bowl, beat the egg with the water. Put flour into 1 gallon zip lock bag. Season the flour with the house seasoning. Dip the chicken in the egg, and then coat well in the flour mixture.
• Heat the oil to 350 degrees F in a deep pot or cast iron Dutch Oven. Do not fill the pot more than 1/2 full with oil. To save cook time, partially precook chicken in 350 F oven for 20 minutes before "wash & flour".
• Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
• House Seasoning is MAdCity Dale's Luv seasoning #520519.