To dredge and fry: Preheat the oven to 350☏. To make the seasoned flour: Whisk together the flours and seasonings in a large bowl set aside until needed. Cover and refrigerate for at least 4 hours, or overnight. Remove the skin (it'll save you a significant amount of fat) and submerge in the buttermilk mixture. Transfer to the rack, then drizzle with honey and serve.To marinate the chicken: Combine the buttermilk and seasonings in a bowl large enough to hold all the chicken pieces you want to fry. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer the chicken to the prepared rack. Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to a baking sheet or large plate. Lift the chicken from the buttermilk, then coat the pieces completely in the flour. In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours. Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika.
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