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bakerman
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05-07-2020, 07:11 PM
1

Flavorful chicken

There is nothing worse than over cooked dried out chicken without any flavor. So, a few tips.

Brine your chicken, especially when making deep fried chicken.

The following assumes you will be cooking for one or 2 people.

1 liter water. 1 TBLSP salt. Using your fingers, swirl the water until all salt has dissolved.

Place 3-4 pieces of chicken (skin on) in the brine and put in frig for a minimum of 4 hours , to a max of 8 hours. The dark meat will be especially moist and juicy. If the breasts are very large, cut them in half.

When ready to deep fry the chicken you will need 2 liters of oil in the heaviest pot you have. I use a heavy cast iron pot, which holds temp better.

Mix up 1 1/2 cup flour with 1/2 cup corn starch.

Drain chicken. Season to your taste, but not too much salt because you have already salted the chicken.

Dredge chicken in the flour/corn starch mix. Remove to a rack and allow the flour mix to fully hydrate on the chicken.
NEVER, EVER COOK ICE COLD CHICKEN, UNLESS YOU HAVE A PROFESSIONAL COOKER. COLD CHICKEN WILL CAUSE THE OIL TEMP TO DROP DRAMATICALLY.

bring the oil to a temp of 335 F ((168 C.) A heat proof candy thermometer is a must.

carefully place chicken in the hot oil using tongs so you don't burn yourself.

depending upon the size of the pieces, the chicken needs to be deep fried for aprox 12 minutes.

NEVER, EVER OVER CROWD THE HOT OIL. THE MORE CHICKEN, THE FASTER THE TEMP WILL DROP.

Remove chicken from oil and drain on a rack with a sheet pan under. Even though the chicken is out of the oil, it will continue to cook for a tad longer. NEVER DRAIN ON PAPER TOWELS. THAT WILL CAUSE YOUR NICE CRISPY CHICKEN CRUST TO SOFTEN.
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Vlad
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05-07-2020, 07:29 PM
2

Re: Flavorful chicken

I use an air fryer..no faffing about, chicken comes out succulent and crispy on the outside
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bakerman
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05-07-2020, 07:33 PM
3

Re: Flavorful chicken

Originally Posted by Vlad ->
I use an air fryer..no faffing about, chicken comes out succulent and crispy on the outside

Good for you. I much prefer the old fashioned way.
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Vlad
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05-07-2020, 07:37 PM
4

Re: Flavorful chicken

Yes indeed. Both ways produce tasty chicken
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bakerman
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05-07-2020, 08:23 PM
5

Re: Flavorful chicken

When your deep fry oil has cooled to room temp, strain it, through a filter. Tip: the longer you let it rest, the more bits will sink to the bottom. By straining the oil, you will get much, much more use out of it.

Speaking of oil, you want to use an oil with a HIGH SMOKE POINT. I always use Canola oil, not only because of the high smoke point but also because it has a completely neutral flavor.

Tip: once you have cooked deep fried fish, the oil is no good for anything else , except fish. Fishy flavored chicken ? NOPE !

Tip: All those bits of browned flour at the bottom of the pot ? They make great, great, chicken cracklin' gravy. (never used blackened bits) After you have strained the oil, and are left with the browned bits, add 1 or 2 TBLSP of flour and cook it over low heat for 4-5 minutes while stirring. Add chicken stock and 1/2 cup of milk or cream and stir until thickened to your satisfaction. Salt and pepper if needed. Pour over mashed potatoes and/or biscuits.
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Silver Tabby
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God's own county!
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06-07-2020, 06:23 AM
6

Re: Flavorful chicken

Sounds really tasty, Bakerman, like most of your recipes. Will give it a try,
 

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